HEY...whos smoking what?? Post pics!

Got some smoking supplies in the mail this week. Ordered both online, got a six pack of Maull's BBQ sauce and a pound of 17th street Magic Dust. Pretty fired up about trying this stuff out soon.

Cbot wrote:Got some smoking supplies in the mail this week. Ordered both online, got a six pack of Maull's BBQ sauce and a pound of 17th street Magic Dust.

Havent tried 17th Street Magic Dust, but coincidentally had lunch yesterday with Amy Mills, among others, at Smoque.

Gary Wiviott, Amy Mills



Mr. Sorkin nailed the brisket!

Smoque, brisket

nice pic of you& amy

i have the klose fired up today ,testing some new rubs for the comp next week.
2 racks babybacks,chicken thigh's, 4 diff. sausage's going to stuff one in to a pork loin.?

philw wrote:2 racks babybacks,chicken thigh's, 4 diff. sausage's going to stuff one in to a pork loin.?

Do you deliver?

boudreaulicious wrote:

philw wrote:2 racks babybacks,chicken thigh's, 4 diff. sausage's going to stuff one in to a pork loin.?

Do you deliver?

yes i do

With the warm up in the weather today and the next few days I know there is going to be some smoke in the air. Post up some photos of your pit in action.
Doing some beef short Ribs, chicken quarters and hot dogs tomorrow. Just picked up some lump charcoal and have lots of Hickory wood ready.

After evicting a family of mice that had made their winter home atop the deck of the BGE cart, I fired up the BGE for the BBQ season on Saturday. Three racks of spares low and slow with my usual dry rub and for the fourth I decided to try something new.

Spares sans dry rub - smoke only for the first 2 hours, then brush-glazed thrice in the final hour with an Asian flavored concoction featuring soy, plum jam, garlic, green onions, fresh ginger, a pinch of ground cayenne and a drizzle of EVOO. This glaze formed a nice, thick "shellac" on the rack and imparted a wonderful flavor. Probably not going into the weekly lineup, but a nice addition to the resume.

Bring on Spring!

Davooda

Did up this chicken over lots of Hickory and lump, brushed with olive oil, butter and garlic. Had some good deep hickory flavor in the meat. Nice first smoke of 2011.

First rib smoke since Novemeber(been really bored & sick of everything to do with bbq).

Got some York Duroc Slagel pork from Butcher & Larder. They called it country ribs, I call them a short rack of spare ribs. About 6-8 bones from up near the shoulder tips attached. $9/lb.

Smoked this short slab for 6 hours on the WSM using Coshell, pecan & cherry. I was feeling saucy, so I sauced them at the end with a K.C. sauce I whipped up. Also topped them with some of my homemade watermelon pickles.




Verdict: decent first batch for the year. Pork quality was ok(I am used to alot better ) It was a meaty slab, nice smoke flavor from the pecan, and nice color from the cherry.

bonus pic: ribs shared space on the WSM with some Ream's sausage & some marrow bones:

The watermelon pickle stuff is sounding good, how did it taste with the pork and how did ya make it?

Did some ribs from the U of I meat science department on Sunday. It felt so nice to have the smoker going from the early morning hours through the heat of the day and then eating the finished product with a cool breeze ripping around.

look darn good---did you do one of the courses at the lab??

A friend brought them up from Champaign for me.

and I was thinking the Iowa State meat labs --always wanted to take there class that is slanted to bbq/sausage--didn't even think of the U of I---but if you would have said UW would have known right off the bat

Nice looking ribs!

I've done a few smokes over the last week. I did some pulled pork with a straightforwards paprika/brown sugar/salt rub along with some mac and cheese:



And then some Lamb ribs from a butchering class at Butcher and Larder last Friday:



I used a rub that swapped out a lot the paprika and chile powder for specific chile powders from Native Seeds: Guajillo, Chipotle, and Habenero. I mopped it with a mix of balsamic, oil and honey.

Attrill wrote:And then some Lamb ribs from a butchering class at Butcher and Larder last Friday:

Nice looking lamb ribs, very nice indeed!

Cbot wrote: Magic Dust

Cheech and Chong!! 1971

Santa Claus & His Old Lady

Got a taste for some good pulled pork after some recent bad offeringsI had had in Chicagoland.

Secured myself a 10+ lb, local, bone in pork butt from my butcher who gets them from a farm in Fairbury, IL. @ $2.39 this was a fair price for this great piece of local pork.

Original plan was to do this butt for a Sunday supper(4/10), with some storms on the way I pushed it up to Sunday lunch seeing I would have a clear weather window.

I rubbed the butt down with mustard and then rub. Topped it with a little brown sugar and dehydrated onions as well. Butt went on the WSM @ 5:45 p.m. that Saturday night. I used a heaping ring of Coshell, and some pecan and cherry chunks for the cook. I dont believe in flipping, spritzing of messing with the meat once it is on the smoker, I actually see how many hours I can go without opening the cooker.

At about 6 hours I tossed some more wood on and also checked the looks of the meat, then let the smoker do its work for another 6 hours. At that point I stuck the probe in and it took another 4 after that for it to be over 200 degrees. This butt took 16 hours, kind of what I expected. One ring of Coshell, and a couple additions of the wood during the smoke. The Coshell could have burned 20 hours if I would have let it. WSM held 215 degrees the entire time.

Once off the smoker I tossed the butt(which was almost falling apart), into some double foil, then wrapped it in towels and stuck it in a heated cooler for a couple hours until it was time to eat. Bone pulled clean, meat was tender with light smoke from the pecan and cherry. Really solid first butt ofthe season.

butt:



rubbed,ready & on:



12 hours:



16 hours:



bone pulled clean:



yield:



bad ass sandwich with my slaw:



Starting to like bbq again.

jimswside wrote:

Very pretty!!!

Tex-Mex Armadillo Eggs

Ingredients (Yield: 16)

1 lb Country Sausage (loose)
4-6 Jalapenos
Packet of Cream cheese (room temp)
1/2 package Velveeta shreds
finely chopped cilantro
finely chopped garlic
your favorite BBQ rub or taco seasoning

These little app's are always very popular with everybody. There's a bunch of different variations, this is T's Texas style. I like to smoke them but you can also make these by just grilling them, baking them or frying them which I imagine would also be very good. Make sure you get the right breakfast sausage which just needs to be loose and not tubed. Jimmy Dean makes it as well as other companies like Tennessee Pride which is what I use, they call it country sausage and make a mild and hot batch as well as Italian. I get the tubes at Strack & Van Til, usually on sale in a 2 for form. The key to perfecting these and speeding up the time if you plan on making batches of them is practice. It also doesn't hurt to have two people but it's all worth it no matter what.

Directions

1) Start out by cutting the top of each jalapeno out and slicing it down the middle and then remove seeds and veins. Cut each half in half again so you have the pepper quartered. Place the quartered jalapenos in a bowl and set aside.

2) Take the cream cheese and throw that into a mixing bowl and add in the Velveeta shreds along with a few tablespoons of your favorite bbq or Tex Mex rub along with the minced garlic and mash it all up so it evens out.


Ingredients ready to go

3) Use a teaspoon and take a large scoop of the cheese spread and layer it onto each jalapeno piece like those seen below. Some cheese oozes out while they cook, so you can add a little extra. Once you have all of them done sprinkle the finely chopped cilantro on top of each piece.

4) You don't need to use that much sausage. What I found works best is to take a small balls worth (stop laughing) and form it into a small ball with your hands and then flatten it out evenly into the palm of your hand. Insert a jalapeno piece into the middle and fold over the ends and form it back into a ball. You want them small enough to be able to pop 'em whole.


Like so

Note: You need to roll it around for a half minute or so making sure that there are no air holes. After a dozen or so are done you pick up the routine and work thru them pretty fast. Whenever I make them I always do at least 30 if not 100's. You can expect each guest to have a few if not five, six or seven. You can expect jokes about how tasty your balls are from a few too.


Ready for Smokin'

4) Smoke the egg's until done. About 2 hours for a batch of balls. You want the sausage fully cooked thru. Once ready and removed from the smoker let them sit for five minutes. You don't want the oozing cheese that's coming out burning the roof of your mouth.


These make a great snack if your smokin' something that takes longer


The insides seen up above, they taste best when popped whole though

Starting to like bbq again.

Yea!!!!

I'm surprised that there aren't more posts here after the great weather we had this weekend! (I did see Gary's brisket in another thread - looks amazing!).

I picked up some Country Ribs and lamb ribs at Butcher and Larder and smoked them this weekend. Both were done with dry rubs, the one I used on the lamb was heavy on Del Abrol chili powder and cumin:



The pork used a more standard rub, with paprika, Guajillo chili, and mustard powders. I mopped it with a mix of cider vinegar, honey, EVOO, and crushed Chiltepin peppers. I added more honey for the final mop to make it a glaze and gave it a quick direct grill at the very end.

Both were smoked together over a mix of maple, cherry, and apple wood, with the country ribs cooking for about 1.5 hours longer than the lamb ribs. I built the original fire with maple and that served as the main charcoal heat source at the beginning and I added equal parts of cherry and apple wood throughout the smoke.



All in all a very successful cook that has me looking forward to many more sunny afternoons in the backyard!

Attrill wrote:All in all a very successful cook that has me looking forward to many more sunny afternoons in the backyard!

Successful cook indeed, looks terrific. Nice to see lamb ribs for low and slow in peoples regular rotation, a well suited match.

Been a few months since I smoked a brisket, Sunday's really hit the spot.

Brisket, Butternut white bread, Lexington red slaw



Enjoy,
Gary

Da Beef wrote:Does anybody around here have any experience using an electric smoker? how are they, do they get the job done? easier? harder?

A few friends of mine over the years have had electric smokers and they all loved them. One friend has a Traeger, and raves about it all of the time. I'm not sure about any other brands though. That being said, she loves her Traeger primarily because of the ease of operation. She considers herself a novice smoker/bbqer, and was quickly able to make some tasty grub.

It seems as though they will certainly get the job done, and that you'll be happy with the results [in the food] if you get a decent brand. Overall, I think the biggest "benefit" is that electric smokers require less "work." I'm using "quotes" because all of this depends on whether you consider the labor involved with non-electric smokers/grills, "work." I have a WSM like many on LTH and enjoy the laboring.

Attrill wrote:I'm surprised that there aren't more posts here after the great weather we had this weekend]

food looks good,

I have been smoking the last 3 or 4 weekends, weather has been really nice sw of CHicago. I posted some pics of my smoked turkey wings and corn on the Cinco de mayo thread, but didnt post any of a frencehed pork loin I brined and smoked.

This weekend(Saturday) Ill be doing some grass fed beef back ribs + some organic chicken wings most likely.

the sleeve wrote:

Da Beef wrote:Does anybody around here have any experience using an electric smoker? how are they, do they get the job done? easier? harder?

there are a couple different 'types' of electric smokers--Cookshack(and others) make smokers that are derive the heat and smoke from an electric heating element---an electric oven with smoke.
Then there are the pellet cookers--made by Traeger, Cookshack and many others--they develop the heat and smoke from burning pellets that use electricity for initial ignition and then only to drive an auger to feed pellets--still are electric dependent but easily can be powered by a 12volt battery/inverter system when 110V is not available. The pellet poopers turn out a decent product but can be pricey

Neither rain, nor snow, nor gloom of night shall deter me from my brisket(although I think we can rule out the snow here in Florida)

It's been awhile since I've used Flickr and they've changed the way I grab a picture. I used BBCode and added a URL to post the picture to LTH. How can I get rid of the actual URL on the posted picture? Thanks.

RevrendAndy wrote:It's been awhile since I've used Flickr and they've changed the way I grab a picture. I used BBCode and added a URL to post the picture to LTH. How can I get rid of the actual URL on the posted picture? Thanks.

You need to edit the tag so it has the URL for the link wrapping the URL for the JPG - i.e.

Code: Select all


[url="your link URL here"][img]yourImageURL.jpg[/img][/url]



I love the umbrella, I've done that a few times and then ended up using the umbrella the next day. The entire El car I was in ended up smelling like smoke.