cfranck1
New member
Damn you!! :lightsaber: :cry2::bluejump:
While I'm here stuck at work, you've got some meat going!!!
I'm jonesen to smoke something, but haven't in about a month!!:cry2:
I'll be over at around 6 tonight??
BBQ/Smoking Meat
- Thread starter jstim
- Start date
Damn you!! :lightsaber: :cry2::bluejump:
While I'm here stuck at work, you've got some meat going!!!
I'm jonesen to smoke something, but haven't in about a month!!:cry2:
I'll be over at around 6 tonight??
00Sebby
Senior Member
You'd better leave early. Tennessee is quite a drive before dinner! We usually eat about 7pm but I've got a great craft beer selection if you get here early. We can sit out back, enjoy a few cold ones and throw the ball for the poodle. That's the routine pretty much every night.
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cfranck1
New member
You'd better leave early. Tennessee is quite a drive before dinner! We usually eat about 7pm but I've got a great craft beer selection if you get here early. We can sit out back, enjoy a few cold ones and throw the ball for the poodle. That's the routine pretty much every night.
Sounds good to me!!
I'll bring some of my craft beers from the North East too, Especially VT...
I feel a food coma coming!!
Dusty Driftwood
New member
Beautiful! Is that a rib rack you're using to support the meat on top of the grill?
TN is a pretty quick and easy drive from STL...
00Sebby
Senior Member
Yes, it's the BGE rack. Upside down for ribs and this way for large cuts of meat, whole chickens, etc.
Sent from my iPhone using Tapatalk
octanejunkie
Elite Member
Prime thread here guys!
I'd love to get BGE but I live in an apt and no WBF are allowed, gas or electric only, so I got an electric smoker.
I crutched some baby backs last weekend, 3 hours wet smoke with apple and hickory and one hour foil-wrapped - they were fantastic.
I can do a chicken in 2 hours wet. Brisket on average is 8+ hours depending on size/weight (point vs. flat) while a pork butt or shoulder is usually 11+ hours depending on weight.
I've also brined and smoked hams and turkeys, both of which were excellent!
Love to swap recipes/methods with y'all
I'd love to get BGE but I live in an apt and no WBF are allowed, gas or electric only, so I got an electric smoker.
I crutched some baby backs last weekend, 3 hours wet smoke with apple and hickory and one hour foil-wrapped - they were fantastic.
I can do a chicken in 2 hours wet. Brisket on average is 8+ hours depending on size/weight (point vs. flat) while a pork butt or shoulder is usually 11+ hours depending on weight.
I've also brined and smoked hams and turkeys, both of which were excellent!
Love to swap recipes/methods with y'all
97BlackAckCL
Elite Member
Had my old smoker for 9 years now, it's not the greatest, but it's served me well. When I bought my house, the lady selling it who I knew said she was throwing it out, and I told her don't, I'll use it. After 9 years of service for me, I finally decided to retire it. My plan was and still is to buy a Weber Smokey Mountain (WSM) smoker for $300 off of Amazon, but after some unexpected expenses, the WSM has taken a backseat to other priorities. The other day a lady posted a brand new never used Brinkmann exactly the same as the one I've used for 9 years on FB for $40 and I just couldn't pass it up.
So shiny!
I'll probably keep this sucker even after I buy the WSM, for smaller smokes like smoking salmon and such, or for larger smokes in the future. But for 40 bucks, I just couldn't say no!
So shiny!
I'll probably keep this sucker even after I buy the WSM, for smaller smokes like smoking salmon and such, or for larger smokes in the future. But for 40 bucks, I just couldn't say no!
octanejunkie
Elite Member
Congrats on that gem of a CL find!
BTW, how do you do a cold smoke on fish without a separate firebox - wouldn't an all-in-one type smoker cook the fish rather than smoke it?
97BlackAckCL
Elite Member
Technically what I do is a hot smoke on my salmon, the meat does cook, but still is tender and moist and what I'd call medium in the middle, and has a great smoke flavor
I don't slow smoke to preserve, I smoke it for flavor and to eat, usually as an appetizer for the other meat that takes much more time.
octanejunkie
Elite Member
Thanks for the pics and reply! I might try a hot smoke on salmon someday as well.
How much time did it take to get to your preferred doneness?
Any favorite wood for the smoke?
jstim
New member
It's Saturday morning smoke time. I got up a prepped and threw my butt on this morning. Changed it up a little, using only orange wood and added a little habenero and ancho chile spice to the rub. Going to make some bbq sauce for it in a couple hours. I'll show you finished when it's done.
No mustard no nothing, rinsed off, patted dry and excess rub that won't stick shaken off.
No mustard no nothing, rinsed off, patted dry and excess rub that won't stick shaken off.
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jstim
New member
The spicy version. Only difference instead of red pepper flakes I used habenero flakes.
It's just
Ketchup
Apple cider vinegar
Pepper
Paprika
Worstershire sauce
Liquid smoke
Mustard
Habanero flakes/red pepper flakes
Chili powder
Water
Lemon juice
Brown sugar-optional
Plus drippings after the cook, reduce it down till it's as thick as you want it to be.
It's just
Ketchup
Apple cider vinegar
Pepper
Paprika
Worstershire sauce
Liquid smoke
Mustard
Habanero flakes/red pepper flakes
Chili powder
Water
Lemon juice
Brown sugar-optional
Plus drippings after the cook, reduce it down till it's as thick as you want it to be.
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00Sebby
Senior Member
Lawyers, Guns and Money, Old Soul, Mountain Livin' Pale Ale and Hookiebob are all great choices to try.:cheers:
jstim
New member
I got the Lawyers, guns, and money, and the crazy mountain amber ale. What glasses benefit these the most, or are there any? Any special way to pour the barley wine since it has the sediment at the bottom?
00Sebby
Senior Member
Snifter works for the barley wine. Or anything approaching a wine glass. As for the amber, I'm not sure. I would usually use my pewter toasting cup that is shaped like a standard tumbler. As for the pour, I never noticed much sediment but mine tend to sit in the fridge for a period of time before I drink them all. I never have filtered out sediments though I do pay attention when I'm pouring a bottle if there is a lot of sediment in it.
