Let's Smoke Some Meat!

[MrDenton]

I've been playing around with coal burning firebox smoker for a couple years now. Can't beat the taste of meat cooked with good old fashioned lump coal.
My next attempt I think is going to be a whole ham. Anyone done one of these before?
Shoulders, ribs, tri tip, lamp shank, rack of lamb, prime rib, chicken, turkey, Mac n Cheese, pizza...all were delicious.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[2manymustangs]

I did three smallish trout last night with NOTHING on them but some nice GREEN APPLE wood smoke from some small branches I cut off by big trees... I KILLED them biotches...

You may wanna try a "boston butt" (front end - shoulder) versus a ham (bootie end) or a green ham... The boston butt (used for pulled pork) is i feel better since it has the marble of the fat for flava... If you wanna do some ham you could try to find a ham steak that is GREEN (un cured)..

If you do a boston butt/shoulder, plan on a LONG cook and the outside gets crispy/black but after you chop/shread it, and mix it all together that part adds some good flava to the pulled pork... I sometimes do like a 4-5 hour slow cook on the butt and then finish it in the oven OR you can wrap it with foal and keep on roasting it on the grill but at the 4-5 hour mark it will start juicing out the fat and will make a real mess of your grill... U can throw it on a roasting rack inside of a cake pan in the oven cover with foil and finish it for a few more hours until the bone pulls out easily... Killer good stuff...

BUT my fave is to take the boston butt and have it sliced across the bone, then slow roast it for 2-3 hours as a "pork steak" and baste it with some seasoned briney mixture, or italian dressing... THEN sauce it when they are falling apart done... :smilies_mit_hut019:

I present you PORK STEAK - LOW slow indirect cook, 3 hours or until they fall apart when you start flippin/dippin in basting sauce:

54918

54919

[HB Vic]

Coal as in petro coal? Or coals as in burnt wood coal?

[jordy]

I got a Green Mountain Grill for my birthday this year and I'm loving it. First time out I did a 15 lb brisket and it was delicious. Followed that up with about an 8 lb pork tenderloin with a cajun dry rub. Spent weeks eating like a caveman so I took some time off. It's got wifi and an app so I can hook it up to my home network or run it from my phone and control temperature. It's pretty damn cool! Now every time I see someone cooking on TV I wonder if it can be done on the smoker. Popcorn, veggies, you name it and it seems to have a recipe for it. :happy:

[heferaton]

Apple wood is good to use with pork. For a ham I prefer to use hickory and cherry wood though and it's excellent! When smoking your meat it is all about your rub. Get online and look up smoking ham and what rubs to use. I tend to use that for ideas, but end up doing my own blends. If you end up using any cloves be careful! A little bit goes a long way.

[MrDenton]

Bruce, I've done several Boston Butts. Delicious! But I'm tired of the watery salty store bought ham. Time to try it myself.
Was just curious on temp, time and rubs. Injection or no injection. I know it appears to be leaner, but is it necessary?


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[riverrunner1984]

I smoked these pork butts last month used for pulled pork sliders. I'm an amateur but everyone seemed to like it.
http://images.tapatalk-cdn.com/15/06/02/1a4753ecaee2cdeb0b7e7617ce47f6e8.jpg


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[MrDenton]

I learned that my friends know nothing about good smoked meat. So, after 3 years and countless free meals to them, they've loved everything I've served up. Even amateur smoke tastes 100x better than store bought stuff.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[2manymustangs]

I got a Green Mountain Grill for my birthday this year and I'm loving it. First time out I did a 15 lb brisket and it was delicious. Followed that up with about an 8 lb pork tenderloin with a cajun dry rub. Spent weeks eating like a caveman so I took some time off. It's got wifi and an app so I can hook it up to my home network or run it from my phone and control temperature. It's pretty damn cool! Now every time I see someone cooking on TV I wonder if it can be done on the smoker. Popcorn, veggies, you name it and it seems to have a recipe for it. :happy:

^^^^ Those wifi controllers are pretty cool, set it and forget it... I would like to add one to my big ugly 55 gal barrel smoker, I'm still blown away how simple it is to cook on one of those...

P.S. we have a pizza stone JUST for the grill at my pop's party pavillion... I get that biootch real hot for about one hour while grilling other stuff before I try to slide a pizza onto it from a PEEL... AND if your doing lots of HOmade pizzas on the thing, keep the dough in the refrigerator and let it keep on "proofing" until the very moment your ready to toss the dough/make the pizza or you will have a real mess on your hands, use LOTS of corn meal on the peel/stone and it will slide on/off easy, just brush the burned corn meal off the stone between pizzas. I had made up about 10 dough balls and let the kids make their own pizza on my PEEL and then slid it onto the pizza stone... let the stone get REAL hot and the crust will start to bubble almost instantly when it hits the stone... ABout 5 minutes cook time depending on how hot you have the stone...

:thumb: Its nice to change it up and have something else off the grill besides meat (caveman) ;) I always have BIG thick slices of sweet onions (we get vidalia's from Georgia here in the midwest but TEXAS sweets are great too), low and slow... HUD's Kung Foo mushrooms are always a favorite and I get alot of grief if I dont have a big pile of shroomies (PM me for the marinade)... Zucchini is reaaaaaaaaly good as are red/yellow sweet bell peppers smoked and of course sweet corn... I typically make a meal snacking on (testing) the veggies...



Apple wood is good to use with pork. For a ham I prefer to use hickory and cherry wood though and it's excellent! When smoking your meat it is all about your rub. Get online and look up smoking ham and what rubs to use. I tend to use that for ideas, but end up doing my own blends. If you end up using any cloves be careful! A little bit goes a long way.

Agreed, the fruit wood has a really nice light smoke!!! ALSO, if you use oak/hickory for smoking, JUST A LITTLE mixed with your coal, to do a full cook with the wood can be a disaster unless you are really good at cooking with 100% wood...

You can destroy a nice piece of meat by OVER smoking it if you are just adding the wood on top of the coals/burner... LIke the cloves, a little goes a long way...



I learned that my friends know nothing about good smoked meat. So, after 3 years and countless free meals to them, they've loved everything I've served up. Even amateur smoke tastes 100x better than store bought stuff.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

Look at RiverRunners boston butts!!!!!!!! He a pro :D four at a time!!!!!!!

Agreed on the HOmade smoked meat, I have had some NASTY tasting stuff, UNedible from "professionals"...

I will say this, ole BIG STICKY has some killer stuff, his place is close to me and he cooks with 100% hickory that he buys locally... It's super common here in every yard...

https://www.facebook.com/bigstickysbbq (https://www.facebook.com/bigstickysbbq)

I had a lengthy chat with him and asked how much WOOD and how much charcoal he uses. I was surprised to find out that he cooks with 100% hickory. He enlightened me to the fact that you can't COOK with a dampered down/low temp fire when using a ALL WOOD fire... He said that is where the sooty/tar comes from, when your fire is dampened way down like a small scale smoker we are cooking on... He has a massive custom built cooker with a fire box on the side with a blower/stoker fan, the cooking chamber is big enough to dissipate the high heat that is created in the fire box...

It would take a little bit of science/experimentation there, and I'm sure you could scale it down to a 55 gal size drum with an offset fire box, but your going to need a stoker/blower fan to keep the fire going real hot... And small fire with the BTU's down to a level that wont be too high/hot for the volume of the 55 gal barrel.


HUD had a great suggestion for grilling/finishing a large piece of meat like a boston butt OR your green ham so that you don't get the outside OVER cooked to get the internal temp where you want it... WHen your outside is done and at risk of getting TOOOO done, have a small foam cooler that is not TOOOO much bigger than the piece of meat your cooking, something like the Omaha steaks are delivered to your house in, wrap up the ham/butt/prime rib/pork loin/whatever, and put it in the cooler and LEAVE IT for a long while until your ready to eat dinner, letting the internal temp come up and finish cooking from residual heat of the exterior. Be quick about it so that you get all of that heat into the cooler, then close it/walk away... THe meat relaxes and finishes cooking... TY Hud for that tip!!!!!! :smilies_mit_hut019:

[jordy]

Hud is the master! Big smoke! C'mon! Shrooms on a stick. YUM!!! :love:

[2manymustangs]

Hud is the master! Big smoke! C'mon! Shrooms on a stick. YUM!!! :love:

:iagree:

[HB Vic]

Can you hear my stomach growling??? wowee!!

[2manymustangs]

Rainbow trout round II


THis is how I do it... Strait from the freezer to the grill INDIRECT to let them start smoking and thawing... :)

In 20 minutes I can separate them and in 45 minutes I will have the finished product in my BELLLLYYYYY... Check back in a bit... ;)

I put them on the grill naked, and dip them in Valentina hot sauce while I demolish them... Green apple wood on top of the hot charcoals...

54958

[Undersoul02]

Rainbow trout round II


THis is how I do it... Strait from the freezer to the grill INDIRECT to let them start smoking and thawing... :)

In 20 minutes I can separate them and in 45 minutes I will have the finished product in my BELLLLYYYYY... Check back in a bit... ;)

I put them on the grill naked, and dip them in Valentina hot sauce while I demolish them... Green apple wood on top of the hot charcoals...

54958

I love me some Rainbow Trout! I need to get out and go fishing.

[2manymustangs]

I love me some Rainbow Trout! I need to get out and go fishing.


Fine'

54959

[Undersoul02]

Fine'

54959

Looks good to me!

[MrDenton]

I gotta try that! Eastern Sierra Trout shutter at the sound of our names. http://images.tapatalk-cdn.com/15/06/03/73cc5c4a48b9afe20af0cf9c4a67eee5.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[RADRVR]

I love me some Rainbow Trout! I need to get out and go fishing.

Same. Mammoth Lakes is calling!


I gotta try that! Eastern Sierra Trout shutter at the sound of our names. http://images.tapatalk-cdn.com/15/06/03/73cc5c4a48b9afe20af0cf9c4a67eee5.jpg

Fishing with a gun! I approve.

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[MrDenton]

We hike in about 3 miles from the nearest dirt road. Never know what weirdo you might stumble across out there.
Tomorrow we leave for Agnew Meadows. Backpacking to Thousand Island Lake. Staying over night there. Hoping for a chance at a Golden Trout.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[RADRVR]

We hike in about 3 miles from the nearest dirt road. Never know what weirdo you might stumble across out there.
Tomorrow we leave for Agnew Meadows. Backpacking to Thousand Island Lake. Staying over night there. Hoping for a chance at a Golden Trout.

I agree. I always carry whenever we camp and travel (road trips). Never know what you'll encounter.

Sounds like a good trip! I've always wanted to solo the JMT. Bucket list.


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[MrDenton]

[
http://images.tapatalk-cdn.com/15/06/03/201175e105eee1b274b23be5a8c65f7f.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[2manymustangs]

[
http://images.tapatalk-cdn.com/15/06/03/201175e105eee1b274b23be5a8c65f7f.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

Outstanding!!!!!! build a hot fire, put a sharp stick down the trouts throat and get ready to KNOSH... It doesn't get any better... :thumb:


From lake >>> hot fire >>> to belly...

[2manymustangs]

I gotta try that! Eastern Sierra Trout shutter at the sound of our names. http://images.tapatalk-cdn.com/15/06/03/73cc5c4a48b9afe20af0cf9c4a67eee5.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

Beautiful!!! and the trout look great too... ;)

[MrDenton]

Smoked a ham today. http://images.tapatalk-cdn.com/15/06/13/b1da952be85131f5f972fe8a9b31f4f0.jpghttp://images.tapatalk-cdn.com/15/06/13/ed1b4886ee3936ae6cf8cb4fb01da7f4.jpghttp://images.tapatalk-cdn.com/15/06/13/74a3758afda88a226c228adaf1a9957b.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[2manymustangs]

Smoked a ham today. http://images.tapatalk-cdn.com/15/06/13/b1da952be85131f5f972fe8a9b31f4f0.jpghttp://images.tapatalk-cdn.com/15/06/13/ed1b4886ee3936ae6cf8cb4fb01da7f4.jpghttp://images.tapatalk-cdn.com/15/06/13/74a3758afda88a226c228adaf1a9957b.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

"COME TO PAPA!!! " said 2mm to the ham... :action-smiley-035:

[Mrs.K034]

Smoked a ham today. http://images.tapatalk-cdn.com/15/06/13/b1da952be85131f5f972fe8a9b31f4f0.jpghttp://images.tapatalk-cdn.com/15/06/13/ed1b4886ee3936ae6cf8cb4fb01da7f4.jpghttp://images.tapatalk-cdn.com/15/06/13/74a3758afda88a226c228adaf1a9957b.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”
Come on... How was it???



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[MrDenton]

It was pretty awesome. Very pleased and full.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[RogerThat99]

Ho Li Fuk....that looks great. What did you use for your glaze? I would Wrastle a bear for a bite of that. LOL.

I have always done ham with apple wood, soaked in apple juice. Sometimes in a pinch, I will buy a costco spiral cut ham and just warm it up on the smoker. It turns out good, but not as good as a green ham.

[MrDenton]

Bought a half ham cured at a local meat market. Smoked it with Cherry wood over a tray of apple juice. The glaze I used was something I thought would be good. Sorghum and brown sugar about an hour before I thought it would be done.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[MrDenton]

Tried something new. Bbq'd asparagus and portobello mushrooms. A little olive oil and a dusting of steak seasoning. Turned out really good.
There's no limit to the BBQ.
http://images.tapatalk-cdn.com/15/06/14/d3a66a4c392b7d8d79a286201865e25e.jpg
http://images.tapatalk-cdn.com/15/06/14/27d2356ce2e20a004bfee8828918ec43.jpg
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“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[Mrs.K034]

Tried something new. Bbq'd asparagus and portobello mushrooms. A little olive oil and a dusting of steak seasoning. Turned out really good.
There's no limit to the BBQ.
http://images.tapatalk-cdn.com/15/06/14/d3a66a4c392b7d8d79a286201865e25e.jpg
http://images.tapatalk-cdn.com/15/06/14/27d2356ce2e20a004bfee8828918ec43.jpg
http://images.tapatalk-cdn.com/15/06/14/19d768ce22c1d3b22c6af6eaef0f1693.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

Yum!! My two favorite things!! I'll be by for dinner. Lol.


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[MrDenton]

I owe you and the Mr for that coupler...come on over.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[jordy]

Way to go assholes! Now I'm hungry. :boxing8:

[MrDenton]

[emoji23]


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[Mrs.K034]

I owe you and the Mr for that coupler...come on over.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

I'd take ya up on that if we lived closer! And if we weren't out boating all day yesterday. [emoji6]


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[2manymustangs]

Yum!! My two favorite things!! I'll be by for dinner. Lol.


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Mmmmmmmmmmmmmmmmmmmmmmmmm niceeeeeeeeeeee work CandACE!!!

How about a little of this and a little of that... Cleaning out the freezer...

There WERE way more mushrooms when I started... ;) Fish, chicken, porterhouse, funnnngussss...

55712

[Mrs.K034]

Mmmmmmmmmmmmmmmmmmmmmmmmm niceeeeeeeeeeee work CandACE!!!

How about a little of this and a little of that... Cleaning out the freezer...

There WERE way more mushrooms when I started... ;) Fish, chicken, porterhouse, funnnngussss...

55712

Man, you guys are killing me!! Yummmmm! Looks delish!


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[2manymustangs]

Man, you guys are killing me!! Yummmmm! Looks delish!


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The mushrooms are a meal... I dont really need any of the rest with the KUNG FOOOOOOOOOOO mushrooms... ;) Just a bowl of bbq sauce to dip them in...

[Mrs.K034]

The mushrooms are a meal... I dont really need any of the rest with the KUNG FOOOOOOOOOOO mushrooms... ;) Just a bowl of bbq sauce to dip them in...

BBQ sauce on the mushrooms?? [emoji12] I like the mushroom taste.


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[2manymustangs]

BBQ sauce on the mushrooms?? [emoji12] I like the mushroom taste.


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After they are grilled... to dip in... ;)

TO me, they taste like a nice soft bite of smoked beef...

[HB Vic]

I hope to have a smoker soon. Looks so damn good you guys are killing me lol

[2manymustangs]

I hope to have a smoker soon. Looks so damn good you guys are killing me lol

A nice weber like MrDenton just got is hard to beat... Propane start, great temp control, charcoal bin, work surface... They are the shizzy for just about any kind of either direct OR indirect cook...

Hey Greg, show us some pics of that bad boy all assembled again plz... :thumb:

You could put the Carmelo bros to shame with your own carnitas... :D





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“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[Mrs.K034]

After they are grilled... to dip in... ;)

TO me, they taste like a nice soft bite of smoked beef...

Whatever you like!! I just enjoy them with a little drizzle of Olive oil and some fresh cut garlic, or garlic salt.


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[MrDenton]

I'll take some better pics maybe Wednesday or Thursday when I christen it.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[MrDenton]

I hope to have a smoker soon. Looks so damn good you guys are killing me lol

Smoking meat is pretty simple. I've learned that no matter how it turns out, it's still better than anything you'll buy off the shelf.
I read up on so many websites that it got real intimidating, confusing and expensive. Then I just bought a shoulder and went for it. For my taste, I don't care for a lot of salt in my rubs. The right wood and a good long and low smoke will give the meat a flavor you can't buy in a shaker.
Anyone that comes over and asks for BBQ sauce is told "try it on its own first". BBQ sauce just covers up a bad smoke as far as I'm concerned.
HotBoat, go buy a smoker, not a pellet smoker, a real lump coal smoker, throw a Boston butt or a picnic cut in there for 4.5hrs at 235*. Put it in a aluminum tray and cover it. Smoke it until the internal temp reaches no less than 195*, I like 200-205. My smokes take a 12-15lbs shoulder 10-13hrs.
From there, taste it and make adjustments to your liking


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[jordy]

HotBoat, go buy a smoker, not a pellet smoker, a real lump coal smoker,

Hey now! What's wrong with a pellet smoker? Mine is badass! Just did another tri-tip on Saturday. It's almost cheating being able to set a grill profile on the phone that monitors the smoker temp and the internal meat temp and lets you know when it's done. I threw some corn on and a whole onion and let them spend a few hours in a smoke bath. It all turned out delicious. :wink2:

[2manymustangs]

Smoking meat is pretty simple. I've learned that no matter how it turns out, it's still better than anything you'll buy off the shelf.
I read up on so many websites that it got real intimidating, confusing and expensive. Then I just bought a shoulder and went for it. For my taste, I don't care for a lot of salt in my rubs. The right wood and a good long and low smoke will give the meat a flavor you can't buy in a shaker.
Anyone that comes over and asks for BBQ sauce is told "try it on its own first". BBQ sauce just covers up a bad smoke as far as I'm concerned.
HotBoat, go buy a smoker, not a pellet smoker, a real lump coal smoker, throw a Boston butt or a picnic cut in there for 4.5hrs at 235*. Put it in a aluminum tray and cover it. Smoke it until the internal temp reaches no less than 195*, I like 200-205. My smokes take a 12-15lbs shoulder 10-13hrs.
From there, taste it and make adjustments to your liking


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

The only thing I would add to what Greg said is a word of caution using real wood... Unless you have a cooker that is set up for real wood (offset fire box/forced air induction) you have to be VERY careful with real wood... A little wood smoke goes a LONG way and you can end up with sooty tasting food... Wood chips on a charcoal fire YES, green apple or fruit wood chunks/chips on a charcoal fire YES... Cooking with a few staves of oak in addition to your charcoal fire for a few hours NO!!!

FOr a long slow cook, the combustion of the wood has to be done at a high temp to avoid the sooty flava, like in an offset fire box W/ blower motoa/forced air that moves the heat into the cooking chamber... Its delicious when done RIGHT, its gnarly when it's done wrong... :puke:

With the PORK boston butt, I will say this, for the long cook it gets a dark dark dark crust on the outside that is very smoky and the inside stays pretty smoke free, I like to chop the outer crust really good and mix it through the rest of the inner pork to blend the smoky outer crust flavor through the more bland inner meat...


I like to get my BIG UGLY smoker real hot and use it with a pizza stone for cooking pizza, adds another dimension to your party.

The kids love to make their own pizza... Keep the dough refrigerated and cold or you will have a mess on your hands... I have a pizza stone at my dads party pavillion just for the grill... Get a THIN PEEL from bed bath and beyond & use corn meal or simolena to make the crust slide...

Another nice and more INTERACTIVE way to grill with your guests is to do "faux" shawarma/gyros with grilled beef or chicken from your grill, and heat up the pitas on your grill when the chicken/meat is all done and ready to build your own shawarma/gyros... fresh sliced cucumber/onion/tomato/hummous/tahini/tzatziki/aioli/lettuce (all chilled and in the refrigerator ready to go) or whatever you like (a little tahini goes a LONG way)... https://en.wikipedia.org/wiki/Shawarma (https://en.wikipedia.org/wiki/Shawarma)

Shawarma is the HAMBURGER of the middle east, you fix it the way you like it...

55715





Hey now! What's wrong with a pellet smoker? Mine is badass! Just did another tri-tip on Saturday. It's almost cheating being able to set a grill profile on the phone that monitors the smoker temp and the internal meat temp and lets you know when it's done. I threw some corn on and a whole onion and let them spend a few hours in a smoke bath. It all turned out delicious. :wink2:

baby steps for the newbs... ;)

The pellet smokers are kick ass AND they are set up RIGHT for cooking with REAL wood, with the induced draft fan/pellet feeder, this underscores my feelings on real wood...

:yes:


I learned this one from HUD, have a party that you wanna take some really good grilled stuff to??? Finish it, put it into a cake pan, and into a small airtight foam cooler right off the grill, and go to your party... DON'T take the meat out and slice/prep until it is blessings/grace is said and it is time to graze... The meat will be juicy through and through AND perfectly done to the inside...

[jordy]

baby steps for the newbs... ;)

The pellet smokers are kick ass AND they are set up RIGHT for cooking with REAL wood, with the induced draft fan/pellet feeder, this underscores my feelings on real wood...

:yes:

I'm ok with that. Oh, and pellets are real wood. Equal treatment! Ha ha ha! I get a free bag of pellets a month and have a few different "flavors" if you will. That's nice and all, but there's really not an easy way to get all the pellets out without burning them off, in order to change flavors. So far, everything I've done, starting with the 15lb brisket I cut my teeth on, has turned out great. Nice smoke ring when I cut it open, some nice bark on the outside, and a nice juicy middle. Great, now I'm hungry. :oops:



I learned this one from HUD, have a party that you wanna take some really good grilled stuff to??? Finish it, put it into a small airtight foam cooler right off the grill, and go to your party... DON'T take the meat out and slice/prep until it is blessings/grace is said and it is time to graze... The meat will be juicy through and through AND perfectly done to the inside...

That's a good rule even with steaks from the BBQ. Let them rest for 5-10 minutes minimum after you pull them off the fire. The juices will distribute evenly, or they're supposed to anyway. It's hard to sit and look at a steak or other big chunk of dead cow that smells amazing and not want to go to cutting and sampling.

[2manymustangs]

I'm ok with that. Oh, and pellets are real wood. Equal treatment! Ha ha ha! I get a free bag of pellets a month and have a few different "flavors" if you will. That's nice and all, but there's really not an easy way to get all the pellets out without burning them off, in order to change flavors. So far, everything I've done, starting with the 15lb brisket I cut my teeth on, has turned out great. Nice smoke ring when I cut it open, some nice bark on the outside, and a nice juicy middle. Great, now I'm hungry. :oops:




That's a good rule even with steaks from the BBQ. Let them rest for 5-10 minutes minimum after you pull them off the fire. The juices will distribute evenly, or they're supposed to anyway. It's hard to sit and look at a steak or other big chunk of dead cow that smells amazing and not want to go to cutting and sampling.

Yeppp... thats what I said (about pellets being real wood)... I really like that part of the wood pellet system, different flavas... ;)


Hey, is there a removable bottom on the combustion CUP where the fire actually burns? You could set up a toggle switch / override on the screw/auger to move all of the pellets from the hopper and into the burner cup if it has a removable bottom or sumpin... I have studied the design of the Traegers but can't recall if the combustion CUP is a "weldment" OR if there is a easy clean out on that burner CUP...

The override switch would be a easy deal IF there is an easy way to unload the unburned pellets from the combustion CUP...

[jordy]

Yeppp... thats what I said (about pellets being real wood)... I really like that part of the wood pellet system, different flavas... ;)


Hey, is there a removable bottom on the combustion CUP where the fire actually burns? You could set up a toggle switch / override on the screw/auger to move all of the pellets from the hopper and into the burner cup if it has a removable bottom or sumpin... I have studied the design of the Traegers but can't recall if the combustion CUP is a "weldment" OR if there is a easy clean out on that burner CUP...

The override switch would be a easy deal IF there is an easy way to unload the unburned pellets from the combustion CUP...

Not from what I've seen. I believe the cup is integral to the bottom of the smoker. It wouldn't be a big deal to scoop most of them out, change to a different flavor of pellet, and burn what's left in the auger tube. I've got a bunch of fresh salmon that I'm thinking I need to smoke here directly. Not a big salmon fan, but it's pretty damn good when it's smoked. Might look at a flavor swap for that run.

[2manymustangs]

Not from what I've seen. I believe the cup is integral to the bottom of the smoker. It wouldn't be a big deal to scoop most of them out, change to a different flavor of pellet, and burn what's left in the auger tube. I've got a bunch of fresh salmon that I'm thinking I need to smoke here directly. Not a big salmon fan, but it's pretty damn good when it's smoked. Might look at a flavor swap for that run.

I think with a good fruit wood smoke, you could make a old dead carp taste good :D

I loves me some fruit wood smoked salmon, with some Asian zing sauce on the side (sweet sour red chilli sauce)... Like they serve at Bonefish...

[MrDenton]

Didn't mean to step on anyone's toes about the pellet smokers. My dad has a treiger (sp), his just doesn't get the bark and real smokey flavor of a real smoker. We've tried and tried, 2 years and he's selling it for a weber smokey mountain.
My last smoker was a firebox style and I would use straight cherry wood chunks some wet some dry for my pork shoulders.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[2manymustangs]

Didn't mean to step on anyone's toes about the pellet smokers. My dad has a treiger (sp), his just doesn't get the bark and real smokey flavor of a real smoker. We've tried and tried, 2 years and he's selling it for a weber smokey mountain.
My last smoker was a firebox style and I would use straight cherry wood chunks some wet some dry for my pork shoulders.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”


What if you lower the temp and increase the time on the traeger? when he is ready to kick it to the curb don't forget about your ole buddy, Mr. Armalite... :smilies_mit_hut002:

[MrDenton]

He's ready. I'll ask what he wants for it.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[MrDenton]

Well here are some pics of the new grill. I like the coal bins for indirect heating and the versatility of the main grill. The center comes out for different accessories ie wok, chicken stand, veggie tray. The sides open up to reload the little charcoal bins without lifting the whole grill. Propane coal starter worked great. The work table is a HUGE help. http://images.tapatalk-cdn.com/15/06/24/60e7fa18c6cd32ae4b1b22c5e62a2de0.jpg
http://images.tapatalk-cdn.com/15/06/24/5f55f42295be5261dc9b2b1be75a9756.jpg
http://images.tapatalk-cdn.com/15/06/24/bc18fa48ee448a6b6ad5d9badd325d4b.jpg
http://images.tapatalk-cdn.com/15/06/24/6d1900e36dbc21c6531bdc162da127c4.jpg
http://images.tapatalk-cdn.com/15/06/24/a4b35fd90548bf602ded749eabc84071.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[2manymustangs]

Niceeeeeeeeeeeee, agreed on the hinged grill sides... AND the bins for indirect/side heat, I use them virtually always now since I picked up those items at Home Depot for my old antique Weber... the old grills went into my BIG UGLY smoker... :)

[heferaton]

I have this Weber it works great and I love it! I will smoke fish on it and even smoked a prime rib on it a few weeks back. However I use my Brinkmann for most of my smoking.

[MrDenton]

Prepare to be hungry. Bruce, the mushrooms turned out delicious. Thanks for the pointers.

Cowboy Ribeye (2" thick)
http://images.tapatalk-cdn.com/15/06/28/132470789c7d631ae61462d96b20178b.jpg
with marinated mushrooms

http://images.tapatalk-cdn.com/15/06/28/74d88037837cc593a8429e77fa9db124.jpg
http://images.tapatalk-cdn.com/15/06/28/e71cab8759b476fa9e0177ce986f6a38.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[2manymustangs]

Prepare to be hungry. Bruce, the mushrooms turned out delicious. Thanks for the pointers.

Cowboy Ribeye (2" thick)
http://images.tapatalk-cdn.com/15/06/28/132470789c7d631ae61462d96b20178b.jpg
with marinated mushrooms

http://images.tapatalk-cdn.com/15/06/28/74d88037837cc593a8429e77fa9db124.jpg
http://images.tapatalk-cdn.com/15/06/28/e71cab8759b476fa9e0177ce986f6a38.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

Life cant get much better than that!!!!!!! :)


BAM... Come to PAPA!!!

[MrDenton]

A couple beers and a nap while floating in the pool would've been the perfect follow up. But, I'm working tonight, 4:30pm start.


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[jordy]

Got 14lbs of brisket on the smoker today. Here comes the wait... Should be ready about 6 o'clock this evening. :smile:

55992


Yes, that's an app on the phone. Makes this smoking stuff easy. :bananadance:
55993

[2manymustangs]

Got 14lbs of brisket on the smoker today. Here comes the wait... Should be ready about 6 o'clock this evening. :smile:

55992


Yes, that's an app on the phone. Makes this smoking stuff easy. :bananadance:
55993

Show us the finished product, IF there is anything left... ;)

[jordy]

Show us the finished product, IF there is anything left... ;)

After about 9 hours on the smoker it came off and was amazing. The actual recipe called for more time and claimed that it would reach a point that you could tear it apart with a plastic fork. As it was, it was amazing. 4 hours at 165* and then flipped to the fat side down, spritzed with a mixture of apple juice and Worcestershire sauce, which was repeated about every hour and was the icing on the cake.

About 5 hours into it, I added Mr. Beer Can Chicken to the mix, just playing around. Rinsed it, did a rub with jew salt and some cajun seasoning, and it was the best chicken I've ever had in my life. I was a little unsure, but a $5 chicken was as much of a hit as the brisket. Maybe because it just sat there and supervised. Oh, and I had a dozen ears of corn, an onion, and was running out of room. Did kabobs of squash, onions, peppers, etc. with an olive oil drizzle and some shaker spices on my regular grill and those vanished as well.

[2manymustangs]

After about 9 hours on the smoker it came off and was amazing. The actual recipe called for more time and claimed that it would reach a point that you could tear it apart with a plastic fork. As it was, it was amazing. 4 hours at 165* and then flipped to the fat side down, spritzed with a mixture of apple juice and Worcestershire sauce, which was repeated about every hour and was the icing on the cake.

About 5 hours into it, I added Mr. Beer Can Chicken to the mix, just playing around. Rinsed it, did a rub with jew salt and some cajun seasoning, and it was the best chicken I've ever had in my life. I was a little unsure, but a $5 chicken was as much of a hit as the brisket. Maybe because it just sat there and supervised. Oh, and I had a dozen ears of corn, an onion, and was running out of room. Did kabobs of squash, onions, peppers, etc. with an olive oil drizzle and some shaker spices on my regular grill and those vanished as well.


Killer!!!!!!!!!!!!!!! :action-smiley-035:

THats the way to do it, LOTS of veggies :)

I love to take big bulk packs of the chicken thighs and let them slow roast, maybe with some Lowry's or just tri blend (garlic/salt/pepper) and let them roast slowly for a few hours until they fall apart... SOme kind of Wonderful...

I'm getting ready to throw about 10 thighs into a brine right now for later this afternoon...

Last night Mr. Denton and I were daydreaming about grilled veggies as we had dinner together... :eat:

[Mrs.K034]

Prepare to be hungry. Bruce, the mushrooms turned out delicious. Thanks for the pointers.

Cowboy Ribeye (2" thick)
http://images.tapatalk-cdn.com/15/06/28/132470789c7d631ae61462d96b20178b.jpg
with marinated mushrooms

http://images.tapatalk-cdn.com/15/06/28/74d88037837cc593a8429e77fa9db124.jpg
http://images.tapatalk-cdn.com/15/06/28/e71cab8759b476fa9e0177ce986f6a38.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

Perfection!!! It's only 10am and I already want dinner! Lol.


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[2manymustangs]

Perfection!!! It's only 10am and I already want dinner! Lol.


Sent from my iPhone using Tapatalk

Are you placing your order for the above... WITH a tall chilled glass of pickle juice??? ;)




The CHicken's in the pot... The Eagle has Landed... nearly 2 hours of brine now... Salt/brown sugar/Franks Red Hot/worstachestashire/aqua fresca...

56004

[Mrs.K034]

Are you placing your order for the above... WITH a tall chilled glass of pickle juice??? ;)

Lol! No, pickle juice doesn't go with that.


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[2manymustangs]

Lol! No, pickle juice doesn't go with that.


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OH, i see.......... Folks, we have a pickle juice snob... ;)

[jordy]

I almost forgot. Here's before the cutting started. Polished off about half of it last night. Going to heat the rest up today as we play in the pool and wait for the professional fireworks to start. I might put on some amateur displays to get the crowd warmed up. :usa:

56005

[2manymustangs]

Sighhhhhhhhhhhhhhhhh ^^^^ :angry-smiley-018:

[MrDenton]

Took another swing at ribs over the weekend. The meat turned out perfect. Just not too entirely happy with the flavor. Need to find that perfect rub/sauce.
Sheriff Ruger sure liked what he saw.
http://images.tapatalk-cdn.com/15/07/08/6a2fd4df077984a4643c999fe9b36519.jpg
http://images.tapatalk-cdn.com/15/07/08/c14e3759b7f6aa35e9989c8fb466b5e8.jpg
http://images.tapatalk-cdn.com/15/07/08/71c1632f806b7efe323ca39578a288a0.jpg


“Some people spend an entire lifetime wondering if they made a difference in the world. The US military doesn’t have that problem.”

[jordy]

On today's smoke list, a tri tip and a chicken with a beer can jammed in its ass. Pics to follow. Got everything ready and will kick off the smoker in a bit. :eat:

[jordy]

Tick tock, tick tock... :airplane:

[HB Vic]

I'll take 2 chickens please [emoji39]


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[jordy]

I'll take 2 chickens please [emoji39]


Sent from my iPhone using Tapatalk

I'm hoping this one turns out as amazing as the last. Was also thinking it would be fun to smoke a beer can chicken and then boil it down for my posole when it cools down a bit. :grad:

[HB Vic]

I'm hoping this one turns out as amazing as the last. Was also thinking it would be fun to smoke a beer can chicken and then boil it down for my posole when it cools down a bit. :grad:

Chicken pozole? Sounds interesting


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[Mrs.K034]

Tick tock, tick tock... :airplane:

[emoji7] yum!


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[2manymustangs]

Now kids, don't even think of trying this at home... ;) HUD I hope your watching...

56278


^^^ the famous ST LOUIS PORK STEAK (sliced boston butt/pork shoulder (what you make pulled pork from)... and my favorite, bone in and SKIN ON chicken thigh, slow roasted...

56279

And with the magic of TIME LAPSE... and a visit from my lovely sister (who was going to drop off ONEEEEEE package of chicken breasts)... we have 25 brats/italian sausage (double layer in the pic), 30 more boneless thighs, half dozen burgers...


3-5 hours slow roast on everything, I lit the coals at 10:30 AM...

[jordy]

Got this bad boy ready to get smoked in the morning. I see some smoked pork tenderloin tacos in my afternoon forecast. I was curious about the tenderloin versus the shoulder. Will have to try that next time. :wink_002:

56291

[Eli]

Got this bad boy ready to get smoked in the morning. I see some smoked pork tenderloin tacos in my afternoon forecast. I was curious about the tenderloin versus the shoulder. Will have to try that next time. :wink_002:

56291

I'm not a fan of pork. I won't be stopping by today. [emoji51]


Sent from my newly renovated Bat Cave using Tapastalk

[jordy]

I'm not a fan of pork. I won't be stopping by today. [emoji51]


Sent from my newly renovated Bat Cave using Tapastalk

I could use a break so lucky for me. You're wearing me out. Think I'm the energizer fucking bunny or something. Sheesh! :coffee-n-news:

[Eli]

I could use a break so lucky for me. You're wearing me out. Think I'm the energizer fucking bunny or something. Sheesh! :coffee-n-news:

You're age is catching up with you! Can't even handle a 39 year old and you brag about 20 something chicks [emoji23][emoji23][emoji23]


Sent from my newly renovated Bat Cave using Tapastalk

[jordy]

You're age is catching up with you! Can't even handle a 39 year old and you brag about 20 something chicks [emoji23][emoji23][emoji23]


Sent from my newly renovated Bat Cave using Tapastalk

Look at you with the jokes. :asshole2:

[2manymustangs]

Got this bad boy ready to get smoked in the morning. I see some smoked pork tenderloin tacos in my afternoon forecast. I was curious about the tenderloin versus the shoulder. Will have to try that next time. :wink_002:

56291

I like a pork loin for a sandwich allot but for my taste its kind of dry, I like a heavy spice crust like your doing on the pork loin, like a prime rib... The pork shoulder (boston butt) has allot of marble/fat sinew layers that have to be tenderized/cooked out with the slow smoke/heat THUS the "pork steak" which makes the roasting/tenderizing from the smoke MUCHO easier. Just have your butcher slice it across the bone, give it a whirl Jordy, I think you will dig it... When they start to fall apart while flipping them (after a few hours of slow smoke) you know your getting close... When done perfectly you eat 100% except for the bone...

Our Maulls bbq sauce is somewhere between a N.C. vinegar/tomato sauce and a KC sweet/smoky sauce... AND is the nations OLDEST bbq sauce label...

I like to make a MOP sauce from vinegar/garlic/salt/pepper/diced onions/Worcestershire/water/cooking oil (bring to a HOT simmer and let cool) that I dunk the pork steaks in as they start to dry out... At the end of the cook I drain off all the liquid and add the Maulls bbq sauce with the softened onions... It's pretty amazing, kind of tangy/vinegar/sweet flava for the smokey pork steak... The same works great on chicken thighs as well, after three hours indirect heat the chicken thigs are sooooo soft and perfecto...

http://www.maull.com (http://www.maull.com/)/

[jordy]

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.


56304

[HB Vic]

Wow that looks delicious. Especially since I forgot to eat dinner last night [emoji16]


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[2manymustangs]

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.


56304

:yes:




.......

[CarolynandBob]

Wow that looks delicious. Especially since I forgot to eat dinner last night [emoji16]


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How the hell do you forget to eat dinner? My gut could use me forgetting once in a while. I am not fat but I am turning 48 this year and it is getting harder to keep it off.

[Eli]

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.


56304

Is that more piggies? Let me know when you make beef!


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[2manymustangs]

Is that more piggies? Let me know when you make beef!


Sent from my newly renovated Bat Cave using Tapastalk

Muy Mucho Carnitas por favor... Muy Bueno!!! :biggrin:

:idhitit:

[jordy]

It was a little bit crowded in the ol' smoke sauna today. Sure was good though. :yes:

57768

[HB Vic]

Yum ....


Sent from my iPhone using Tapatalk

[MrDenton]

Do I see whole jalapeño peppers and a whole onion? Do you smoke them just like that? I bet them peppers get en fuego[emoji91]

[jordy]

Do I see whole jalapeño peppers and a whole onion? Do you smoke them just like that? I bet them peppers get en fuego[emoji91]

I throw them all on whole, same with garlic cloves. Let them sit in the smoke bath for 5 hours or so and they're delicious.

[MrDenton]

I've done garlic cloves. Looks like I've got something new to try. Thanks