Had everything but the coleslaw. Could've ate it with nothing on it.
I ate 4 Sammie's, 2 beers, and a bit of macaroni salad.
Just heavenly, guud
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Glad you liked it. Now we get all the finer art of pulled pork together and your friends will beat down the door every time you fire up the grill
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Country style pork ribs. Smoked for a couple hours till they got good color. Put in cast iron skillet with lid, braised for a few hours with butter and barbecue sauce. Took out of the skillet to get more color on them.
Leftovers.
Got the smoke wagon going this arvo.
Chicken breasts, salted & dusted with paprika and a rusty nail to boot.
Life is good but can't wait for the warm currents to bring more fish to the beaches here. I'm partial to cold smoked fish :tu
Cdn Thanksgiving weekend.
12b bird put on the smoker at noon at 200’
Loosely filled with apple and orange sections for moisture. Coated mostly with salt and pepper with a bit of Montreal smoked chicken rub.
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As pulled to rest at 180 thigh temp.
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And cooked the stuffing and ham in the Weber.
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Again using fresh local apples in the moisture in the ham pan.
Cheers gents..
Hell yeah.! It won't be till probably next year, though. Just had all my 14 molars pulled last Tuesday. Get my impressions done Nov. 16, then my 12 front teef go, when the dentures come in.
Not that I wanted false teeth, all the old school dental procedures, oral surgeries, and braces for 6 years, basically destroyed them. Thanks, mom.!
But on a brighter side...I'm smokin some chicken breasts, tomorrow. Let it sit in the fridge, wrapped in foil till Thursday. Ill thin slice and and chop it, so to be able to eat it without molars. Dint know why, but the flavors always seem better, after its allowed to cool, then refrigerated overnight.
Damn Mike! Well I feel for you, I must be lucky, have never had a cavity a one, just cleanings. No one has even managed to knock one out. But as a hyper kid I was never allowed sugar so I guess that helps. Maybe smoked meat is good for me! Also I’ll be posting up my version of chuck roast on the smoker, got a couple on sale to try, maybe a poor mans brisket. Can’t believe I’ve never done this before.
Ha.! We went to the dentist twice a year, as kids. Or until we turned 18 and not covered by my parents insurance.
During those years, every time I went, there was always a cavity to drill and fill, it was so repetitive I gave up the use of novacaine. Yep I can manage mouth pain quite well, Steve. I had a time in school when I wore braces, that a kid punched me in the mouth. I looked at the kid while I peeled my lips of my braces, blood pouring out of my mouth, without a tear in my eye.....left him bawling and looking for his front teeth. We ended up being good friends thru the rest of our school years. Imagine that.!
I'm sure it will be excellent. Its the same as doing brisket, just doesn't take as long. I used a prime rib rub, made here locally. Wrapped in plastic and let sweat in the fridge, over night. Put on the counter in the morning, and let come to room temp before the grill.
The recipe I used called for 3-4 hrs of smoke @ 225°F on open grill. Then put in a pan with 1-2 cups beef broth, and a bed of onions. Keep smoking to 165° , then cover in foil till desired temp for doneness. Let rest, then serve
Wife makes an excellent crock pot version, but this was much better, and lots less sodium. Better for me and my HBP
Yep that’s how we usually have one in the crock pot, Mississippi pot roast. That’s why I got 2 So far it’s looking great out there can’t wait
I still have all of my teeth, right down to the wisdom teeth. I have had lots of dental repair. I remember when my dentist first looked in my mouth and found that I had my wisdom teeth. He knew I was on a Sub and he'd been a Navy Dentist and he said I wouldn't have them if I'd gone through his clinic.
I remember when he put a crown on the first one. He said he'd NEVER EVER put a crown on a wisdom tooth.
So I can't help Mike with his dentures, but I can tell him my dad's solution. He bought a CASE of chewing gum. He figured that if he could figure out how to chew gum, then he could eat anything. And he could! Corn on the cob, steak anything. Just a thought. :shrug:
My wife is that way. She can eat a steak, faster than I could when I had my teeth.
Yep still got the wisdoms myself, dentist says ya t happens, as long as it doesn’t effect your on ther teeth no reason to remove
Feel for ya MIke. Had significant mouth work done, post car accident years back.
Remember my dad told me the tale of them asking him how many teeth I had at the time, as they only found 28.
He said that’s al of em, as I was one of those freaks that never developed wisdom, or wisdom teeth.
Had perfect teeth, till they got ejected violently, hehe.
Partial plate and extra cleanings thereafter.
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A couple of pork tender loins in the drum smoker. Lawry's seasoning salt to start, then brushed with a a combo of bbq sauce, soy sauce, vinegar, cracked pepper toward the end of cooking. Cooked hot and fast, I ran with the vents WFO, started off at 225 ended around 400.
I like to do them like that, so I can slice it thin for sandwiches, reminds me I got to get some loins!
Love the color on them Charlie.
Bet they were good! Can’t beat Lawry’s.
Here's a little video on how to sharpen your knives and plates for your grinder.
Many years ago I was at Michlitch Spokane Spice Company picking up some supplies. A couple of guys came in with their dad's grinder plates and knives and asked how much to sharpen them, I can't recall but it was ridiculous and they said they couldn't afford that.
So I followed them outside and told them to get a piece of glass plate about 1/4" thick and to use the sandpaper. They didn't think that it would work and I said trust me. I gave them my phone number and to try it and to call me with the results. They called a few days later and couldn't believe how easy it was.
Anyway, I hope this will help some of the guys out there. It's got a bit of B.S. in it but it's good information.
Enjoy!
https://www.youtube.com/watch?v=xp7UKCMrv-o
Looks like it is the time of the year for cold smoking.
33'F here.
3 pounds of mild cheddar and 1 pound of string cheese inside.
I agree with the sharpening video but I like to keep my plates and knives as a matched pair to have them wear together. This is my opinion makes them last longer.
This is easier said than done with multiple people using multiple sets which happens around here.
LOL
About 1 hour in and 52'F chamber temp.
I am thinking about opening it up a bit as the smoke is pretty dense.
Any thoughts?
Can I smoke it to fast or if the smoke is dense or
just a shorter time?
I usually do two or three hours, air flow seems good.
Some of my best cheese was on my drum smoker using an old towel as a lid. I used a smoke tube as the smoke source. The towel was not covering the whole top.
At 2.75 hrs when I checked it the smoke had ran out.
The string cheese is a little bitter and tough on the outer layer now but I will have to put it away in the refigerator for at least 10 days to see how it mellows.
Have patience Tim!
Timmy has the best ideas!
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6 pounds of Sharp Cheese cut in half. 6 pounds of Pepper Jack Cut in half and 6 pounds of Colby Jack cut in half.
I loaded up a smoke tube which will smoke for about 3 1/2 to 4 hours with the damper wide open. I'll wrap it up and wait till Christmas to divvy it up between the kids for their presents.
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All this cheese talk was getting to me. I am blaming Tim.
I bought a two pound block of colby last night, and dug up my smoke generator. I have no idea where my smoke tube is. It will turn up eventually, probably when I am not looking for it.
Y'all killin me. Here I'm gearing up to smoke a turkey breast, and y'all is smokin cheeses.
Its on my things to smoke, list.
If that is the worst thing that anyone accuses me of being a bad influence I will be happy!
Way early from my birthday my wife bought me a 4.3 lb prime rib roast. Nice looking chunk of meat.
She wants me to smoke it this weekend and let her eat half.....:hmmm:
Time to fire up the smoker!
Maybe a little on the rare side for me but so many warnings of not overcooking it......
A little rare for me, but if the fat is rendered right, I'm good with it still moving a bit. :rofl2:
Sure looks good..!
That’s perfect for me Tim. Yorkshire pudding too?
Looks just right...Yum
Pete <:-}
I pulled it out of the smoker at 132'f and put it the oven at 500'f for 15 min.
Ended up at around 137'f in the thick part.
I was aiming for 140'f.
my oven runs on the cold side
No too rare at all, I always pull my 2” ribeyes off the fire at 118, usual after the plate around 122, but anything from the 118-124 is acceptable, looks good Tim