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3hrs on the smoker. Did the foil and crisp on the grill. Family devoured them.
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3hrs on the smoker. Did the foil and crisp on the grill. Family devoured them.
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Not on the smoker but in the outdoor cooking pot. Low country boil.
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Got a nice whole packer brisket ready to go on early sunday. The one on the right is going on this weekend.
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Anyone got a source on the south or west side of denver for some good smoke wood? Got a new offset smoker, and it likes to run off wood instead of the lump charcoal I used in my other smoker. Would love a bunch of oak, pecan and apple.
^ Check Lowes-I've been getting my hickory chunks there. Cowboy brand I think.
oddly enough shamrock foods. Received an e-mail flyer and wood if not lump coal was advertised.Quote:
Originally Posted by DenverGP
Excellent, was planning to hit home depot/lowes this weekend, and the wife already has a trip planned to shamrock on monday.
Wanted to do some chicken on the Pit Barrel Cooker...took right around 2hrs, and it was amazing. Brushed all the chicken with olive oil, 1/2 the chicken got High Mountain Seasonings poultry rub...applied liberally. The other half got Weber's Kickin' Chicken dry rub...and then basted with Sweet Baby Ray's BBQ sauce the last 20 min or so .... AMAZING
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Hickory and apple smoked meatloaf tonight.
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Nice. But......what's that stuff , A1 & H57 ????Quote:
Originally Posted by yz9890
Yeah my kids have to give everything a bath of crap. Wife and I enjoyed it without though.
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Lamb shank with garlic, basil and course sea salt.
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Chicken #1- Lemon oil and course sea salt on the skin. Stuffed with lemon and thyme sprigs.
Chicken #2- Beer can style. Rosemary, course sea salt and pepper on the skin.
http://pic100.picturetrail.com/VOL59.../411556655.jpg
Most of the spices came from the garden. That's a first.
Get some Stubb's BBQ sauce. WAY better.Quote:
Originally Posted by yz9890
Got 2 racks of babybacks going on the new offset smoker tomorrow. Just picked up 2 huge pork bellies at costco today, 11 pounds and 12 pounds. Was like $2 a pound, decent deal. Will start brining one of the monday, should be on the smoker next weekend turning into bacon.
Yep. Stubb's was the glaze. Wife loves it because it's gluten free and she has celiac disease. That also means I have to use finely chopped oatmeal instead of breadcrumbs but it's still very good.Quote:
Originally Posted by Ah Pook
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No high-fructose corn syrup, either. I like the pepperiness of the regular Stubbs. Is that even a word....for having a good quantity of black pepper?
Made a Creole / Chipotle rub for a cheap pork shoulder roast and put in the smoker at 9a, smoked with hickory for 5hrs at 180*, put in cast iron pan (8oz apple juice), covered with foil cooked @200* for 4hrs, pulled off heat to rest from about 30min. Cranked up smoker to 450* placed mac/cheese with green chilies to bake. Lathered up Pork roast with BBQ sauce to caramelize.
Pork was melt in you mouth tender, moist, nice smoke ring (about 3/8") and the Mac/Cheese had a slight hint of smoke
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I tried smoking ribs for the first time yesterday. They weren't too bad. My wife had to fix the sauce I made for them but otherwise it went well.
I wimped out and just did burgers on the grill last night. A little garlic salt, some minced onion. Easy, but tasty.
Even our mistakes are edible most of the time. Keep on keepin' on!Quote:
Originally Posted by fj605
Unfortunately I just had to toss an entire packer brisket last weekend after a bad smoke. I did learn from it so it wasn't a complete loss but it was sad to spend that money & lose that sleep and in the end have nothing to show for it. The long & short of it is that I foiled to prevent dry-out and I kept reading about people stating to foil tightly and thought I needed to pinch all the seems closed tightly thinking maybe it would keep it more moist. This proved to be my downfall. What had happened was that it sat in the 190's forever and at 199 even started going down in temperature. I put it in on a Tuesday night to eat Wednesday and we ended up grilling burgers & brats for guests instead because they weren't done. I set my alarm to 203 degrees and went to bed expecting to wake up a couple of hours later to take them off of the smoker since it was 199 at 10pm when I fell asleep. I woke up early in the morning and it was down to 194 degrees. I finally had enough and pulled it off of the smoker and wrapped it in towels and placed it in a cooler to rest for a couple of hours. When I took it out it was nearly falling apart and had a bit of a tinge to it and it was pretty obviously overcooked. I tried a taste and it wasn't good. At all. After some CSI investigation I determined that the foil was sealed so tightly that all of the rendered fat remained inside the foil and eventually it filled with liquid. At sea-level this probably wouldn't be a big deal if your desired temperature was 203 degrees. At this elevation however it IS a big deal because water boils at a much lower temperature and that temperature just happens to be 202.5 degrees or below my target temperature. In addition, there is some thermal energy lost between the transfer from smoker to meat which can be as much as 15 degrees in some instances which is one of the reasons why you generally want to cook at 225 degrees. There was some interesting thermal mechanics involved with this smoke but learn from my mistake, foiling tightly can cost you a hunk of meat if you don't allow some of the liquid to drain off at this elevation.Quote:
Originally Posted by Gman
So you went from cooking /smoking to poaching it. Hopefully you saved some for the pups.
The reality like you mentioned is. Not everything comes out perfect, but we learn from those mistakes / information.
When I do foil wrap, I always wrap tightly in 2 overlapped sheets of foil. As you mentioned, I think your real issue was the low cooker temp. I usually crank the heat up on the smoker after wrapping, since the meat is protected more from the higher temps. I've even moved it over to the oven a few times after wrapping, since it allowed more control of the heat and with the foil it's not going to pick up any more smoke or flavor from the smoker.
My last brisket I switched from foiling to using butcher paper to wrap it at the stall. Saw this in a video from Aaron Franklin from Franklin's BBQ in tx: http://video.pbs.org/video/2365494916/
Came out awesome, and kept the bark much more firm compared to foiling.
Haven't tried the butcher paper on a pork butt yet, but I'll definitely always use the paper on brisket from now on.
Wow that had to be disappointing........Quote:
Originally Posted by Jer
I've come up with a pretty simple and tasty way to do briskets (5-6#) on my Traeger. You can do a dry rub of choice and let sit in fridge wrapped in plastic wrap overnight or just sprinkle granulated garlic (and any other spice) on the meat as it goes on the smoker.
I smoke for 3-4hrs with a pan of water on the grate, at 3-4hrs turn up to 225* put meat on wire grate (meat won't get soggy/mushy) in a cast iron skillet with 16oz of beef both, cover with foil (not hermetically sealed but good seal) until meat temp is 190-195* (about 3hrs). Wrap towels around foil covered pan place in oven for about 1hr. My wife who's not a foody or a cook can pull this off it's so simple. I also save/freeze the dripping for chicken fried steak or pot roast gravy.
1lb of bulk italian sweet sausage & 1lb of ground round formed in to 3mini loaves
Right side is 1lb course ground pork & 1lb ground round in to 3 loaves. Put peppers on top to tell difference between the standard seasoning ones and these done with habenero's ;)
Attachment 60289
Unfortunately they're over cooked by 10*. Oh well nothing some bbq sauce won't fix.
Got it built. Just need to put the final touches on it. I'm burning off all the crud so I can paint it, burn it off and season it and paint it again.
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Not one of those sissy boy pellet grills y'all seem to have...
You allowed up this late?Quote:
Originally Posted by hghclsswhitetrsh
How much wood you have stacked to power this unit?
Remember that wood processor I'm part owner in?Quote:
Originally Posted by Great-Kazoo
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X2
I love my dogs way too much to do that to them. lolQuote:
Originally Posted by Great-Kazoo
Funny that you mention that because I saw that video when he first posted it and this time I was going to try butcher's paper for my brisket. I had the damnedest time finding some though as I didn't plan ahead enough and finally gave up and decided to wait until next time. I pretty much follow the rest of his tips for my brisket though.Quote:
Originally Posted by DenverGP
It was pretty disappointing but oh well, this is life. Your method sounds pretty simple.Quote:
Originally Posted by Buff
Sounds good. I've got probably two dozen Serrano peppers out of my garden already this year and it's starting to really crank 'em out now. If you're over my way and need some for cooking let me know.Quote:
Originally Posted by Great-Kazoo
That thing is sweet man!Quote:
Originally Posted by hghclsswhitetrsh
Edit: realized I quoted all of those pics and edited to not be 'That Rob Lowe' lulz
Cool rig.Quote:
Originally Posted by hghclsswhitetrsh
Hghclsswhitetrsh, let us know which paint you use please. The stuff I used was a total failure.
Looking forward to AAR and more pics. Especially of grill/smoke barrel interior.Quote:
Originally Posted by hghclsswhitetrsh
The wife picked up some Chicken Apple sausages and an assortment of brats and brought up the idea of smoking then grilling.
Thoughts/comments?
Some are fully cooked and just need heated/browned and others are raw meat, if it matters.
Smoked drumsticks for dinner, smoked chicken wings for the wife to take to work tomorrow, still had plenty of heat in the coals and smoked a pan of brownies....yummie
Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.Quote:
Originally Posted by buffalobo
The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)
Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.
I don't have a smoker, or any plans to get one. But because I always read this thread, I can now tell the difference between a hail damaged Char-Broil and a hail damaged Treggar and can pretend I know what I'm talking about to build microrelationships. "You runnin' apple in this bad boy? I could smell it coming down the street."Quote:
Originally Posted by Great-Kazoo
Good point on precooked.Quote:
Originally Posted by Great-Kazoo
Definitely Apple/hichory mix, Mrs bo is hooked on it. With the chicken I would prefer a little mesquite added to western slope sage.
I think good chicken sausage is hearty enough for stronger smoke flavors.
What temp does typical commercial sausage case split?
Speed of heating matter?
165. No it doesn't. Once you crack that 165 mark.................. BUT......................... something i picked up who knows where, probably SMF.. When the brats, sausage, hot dogs. (real ones) not those 5 for $3.00 deals hit 160. Drop them in a loaf, or other deep pan of Cold water & ice cubes.Quote:
Originally Posted by buffalobo
They just about stop the cooking process (like a cup of cold water) in a pot o pasta. Sealing in the juices.
You wet the sage down before using, or just add when you want?Quote:
Originally Posted by buffalobo
Both, depends.
I make and soak large chips for smoking and use 2" diameter x 8-12" long chunks thrown on top of charcoal for coals for grilling.
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