oh no i don't do the sweet, but when it comes to burnt ends oh ya!,, that's why I was telling Roy not to use the apple juice,, you need the vinegar. sauce goes on pulled pork, but ribs, brisket and steak are rub only. Tc
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oh no i don't do the sweet, but when it comes to burnt ends oh ya!,, that's why I was telling Roy not to use the apple juice,, you need the vinegar. sauce goes on pulled pork, but ribs, brisket and steak are rub only. Tc
Youngest daughter and the two grandkids were here yesterday for the day and supper.
I got distracted and failed to take pics of the finished product (Damn ADD) :gaah: but here's the ribs ready to go in the smoker. (I'd applied the dry rub and wrapped them in plastic wrap refrigerated overnight;
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I applied hickory smoke for three hours and here they are after 4 hours and right before wrapping in foil for another 4 hours;
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Thanks to neehooya for turning me onto ThermoWorks products. I found a bit of a difference between the new digital one and my analog gauge;
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My apologies for no pics of it finished and on the plate with the corn on the cob and my macaroni salad but here's a pic of my pumpkin pie--Stop Laughing OCDAttachment 291787
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Thanks for looking! :tu
ok now this is one of my favorite meals in the history of man kind,
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cheese and jalapeno, and onion stuffed and smoked MEAT BALLS! and of course Armadillo Eggs if ya,ll can think of anything more a man could want let me know Tc
absolutely! that's the only way to make Armadillo eggs
While some would never admit to any kind of 'mis-understanding' I'll readily admit that I confused the Armadillo Eggs ( which uses jalapeno peppers and other ingredients) which are wrapped in bacon with what I am familiar with which is 'Scotch Eggs' which is a hard boiled egg that is surrounded with ground sausage and either deep fried, baked or even pan fried.
Tc, I'll have to play with these 'Armadillo Eggs' and see what I can fix for you the next time you here at the Boars Nest! :tu
Nice lunch !!!
I was at my buddy Ski's today shooting pool ( I was king of the table today but that's not the norm) anyway his son wanted to smoke some trout and I gave them the recipe and sodium nitrite to make the dry rub. I had sent a premixed cure but for some reason his son wanted to use brown sugar instead of the white.
Anyway, here's some snapshots from my flip phone:
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I figure that they are about 1/2 way done but would need to be watched real careful as that smoker doesn't have any temp control/it's ON and that it.
Happy Fourth of July to One and All :y
Prepping tonight for Sunday dinner.
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Fresh herbs, fennel, pepper and garlic.
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Fennel seeds and peppercorns Dry roasted before grinding
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Full pork belly, scored, rind on.
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Split 2/3 to go on tomorrow late, other 1/3 in the freezer for another time.
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Salted the outside well and wrapped it up tight to go in the fridge overnight.
First time making porchetta, but if it turns out well, shan’t be the last.
Going on at 220 for 10 hrs or so, then up to 375 to crisp up the skin..
Pool party Sunday afternoon. Easy sandwich fare as this carves up into nice circles of pork paradise.
More to come when it’s done.
:beer1:
Saturday night around midnight, loaded er up
And after 9 hrs at 210 she looks like this this morning..
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Internal reads 190 so time to take it up to a skin crisping 425 for an hr or so then rest a few hours before serving..
Have a restful Sunday men. We’ve all earned it..
Looking mighty fine there Mike :tu
Seems that Komado is the thing for you. Glad to see you're enjoying it and the cooks you're getting off of it
Was pretty tasty fair for Sunday.
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Think the crackling could have been better but loads of apple wood Smokey-ness going on in near every bite. Maybe I went to long at 210 before bumping er up.
And the fennel really added to the flavor.
:beer1:
The woman I went to all the effort to impress with my cookin..
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Mom..
nothing fancy just some perfect ribs.Attachment 293068
Great looking bark Tc!
Ribs up here as well tonight.
Family get together with my baby sisters family.
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Her hubby in fine form..
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Before eating, of course, hehe.
Cheers men, have a terrific weekend..
Roy we Keep a Pellet cooker in the shack, somebody cooks every weekend,, but ribs and shoulder is always on me, I did 10 racks today, last weekend I did 5 shoulders. I like the pellet grills for the convenience and consistency, they are bulletproof, so it works here. if I didn't have so much tied up in an outdoor Jenn Air, and Green Egg and a competition Smoker, and an electric smoker, I would have one myself,,, awww heck I may as well I have every thing else. Tc
I even wear my Harley hard hat when I cook ,, so I,m in compliance with the PPE policy on rib cooking
Well, after messing around with my propane weber, trying to smoke ribs, brisket, chickens, and getting crappy results, I decided to buy a little offset smoker off the local classifieds. This thing is FUN! I've already done some chickens, and a few batches of smoked chilli that turned out excellent. Still learning the qwerks of this little guy, but I really enjoy it. It's nice too because we always have scrap oak and maple at work that gets pitched. I think my next go might be a pork shoulder. I have some crab apple wood I had taken from one of our jobs a few years back that was going to get ground up in a wood chipper. Couldn't let that happen.
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I used to have one of those, they can do an amazing job cooking/smoking. Great save Brother :tu
I've seen the Oklahoma Joe offset, "wood fired" as I like to say around my health conscious wife and mother inlaw, smokers at Lowes for a reasonable price. In the future I may upgrade to that.
The Oklahoma Joe is a good offset. But there are a lot of mods you can make to it for much better performance. Tuning plates are a must from what I understand from guys I know who use them. Some steel plates of different widths to go from the open fire box into the cooking area to help give you a more even heat throughout the cooker. If need be, I’m sure I can get some pictures of what one friend of mine has
I've read this. It's a basic unit that does need some upgrading. Tons of videos on Youtube for some of the best things to do to them. On the other hand, here in Canada we have a company, Broil King. They make an offset smoker. Pricey, but comes with all the mods done already. Twice as much tho.
Good deal, Andrew-I too tried smoking ribs and other meats on a gas grill for years until I got an actual smoker (kamado "egg" style for me). Pork shoulders (we call 'em Boston Butts down here) are dirt simple to do; just cook them anywhere between about 225-375 farenheit until the bone separates easily and/or a skewer goes in like butter; this usually happens somewhere between 195-205 internal temp. There are a million recipes online for various rubs, marinades, injections, mops, sauces, etc.
My youngest son works for my neighbor, who is an arborist/tree guy, so I've got plenty of pecan, hickory (very Southern), apple, cherry, etc., for smoking. Have fun!
Oh, and the Blanton's looks good too!
The mods are quite simple and don’t cost all that much. No point in spending double unless the main smoker body is better constructed.
The one main thing I’ve learned about pork shoulders is this. Cook them nekkid, no rub or anything else. When done rest and pull, then I take my rub, run it through a coffee grinder so it becomes a finish powder. Sprinkle it generously and let it sit for a few. Then mix the pork again so it s evenly spread. BAM!!! Flavor that’s out of this world
Your so right Dave, a sprinkle of rub seasoning after the chop really nails it. But I still rub because some of my rub enhances the bark I,m looking for. At the meet up at Charlies last year out of 4 shoulders I wasn't able to get much bark cause they all hovered like vultures grabbing it out of the pan as I was pulling. Lots f excuses about just wanting to get rid if all that burnt meat. Tc
I will agree TC, the bark can be very important. I also know our styles of cooking/smoking re very similar.
But if I use any rub before the cook, it's minimal. I've decided that, in my experience and the catering end of it, I lose too many pounds of meat to drying out. So on, let's say an 8 butt cook, only one will have the heavy rub and the others will be just dusted for a very thin bark.
Either way one chooses to do it, it's the right way. This is a "to each their own" decision.
Smoke on Brothers :tu
You guys are Killing Me! My buddy doesn't have a smoker, but he does have a gas BBQ. But I miss my smoker!!
I'll be heading home on the 25th and I think I'll have the kids and grand kids over for some smoke cooked pulled pork the following Sunday. Maybe some corn pudding, green beans with bacon and some coleslaw. I'm thinking either homemade chocolate cake with homemade chocolate frosting or a 7Up pound cake with lemon glaze.
Smoked a nice Boston Butt yesterday over hickory. The doggone thing went 14hrs so it was too late for dinner. Sure was good today in sandwiches though.
Finally tried some of the Carolina Mustard sauce. Really good stuff! I've always been a fan of the vinegar/red pepper sauce on pork (still am) but the mustard sauce was a nice change.
Found a pork belly at the store, decided to make some burnt ends.
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Can’t believe bbq season is almost over....
Kelbro, I gave up trying do a butt or a brisket same day. Too many late dinners or sandwiches the next day. Beware the stall!
I may give it a whirl this coming winter. Hell I work in the snow, don't see why I can't bbq in the snow. See if I can keep the temp up hot enough on this little bad boy.
And DAMN GOOD BACON IT WAS!!
I must point out that I've eaten in many a restaurant (and homes) that would envy your hashbrowns. I will also point out that you managed to fix my 'easy over eggs' without ever breaking the yolk. (All were cooked in your vintage cast iron).:tu
If I ever get the chance to cure and smoke my own slabs of bacon-yours will be the one that sets the Standard!
My smoker uses a single 110V burner and in the cold months it really doesn't hack it/so it takes longer to get things up to temp. I'm going to re due it so that it can use two burners. I want to be able to only use one if I want.
I have a friend who has a Heating and Cooling Business and he's been very helpful with such things so I hope to have pictures of the 'New and Improved' cudarunner smoker.
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Maybe make a box that covers 3 sides of the smoker, may help retain enough heat when it’s cold and or windy.
My problem here is rain and wind during the winter months, I need better protection for my pit to combat the elements despite it being mild here, weather wise.
The secret is well seasoned vintage Wagner and Griswold cast iron. Roy can verify that my cast iron looks like lump coal. In the last 60+ years the only people who could touch my cast iron were my Mother and me........NO DISH SOAP!! My old widow women and divorcees know better.
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Here ya go gents..........my dedicated breakfast tools. The one on the left is a big Wagner #10 for hash browns and the one on the right is a Wagner #6 for bacon and eggs. Each morning raw potato shreds are piled in the #10 about 1 inch deep seasoned with bacon drippings and the fire med-high. When I was a teenager Mom used to crack six eggs in the damn thing every morning for me. Now I'm down to 2-3 eggs. I just can't eat like I used to anymore. The big Wagner tips the kitchen scale at 7 pounds.
Scored some oak scrap.
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