You can hot smoke them, raw, in their shells (which are porous), but I believe there is a tipping point at which they'll asplode, though I don't know the temp. If you want a smokey and runny yolk (and who doesn't ), you might try simply cracking the eggs into a fine mesh wire basket of sorts, which is how I believe I had it at a restaurant (Asador Etxebarri) where literally everything was cooked on the fire.



smoked purple potatoes, smoked eggs, St. George's shrooms

thanks for the tips guys. gonna try out a few ways this weekend and ill report back

did some sweet, smokey wings on the grill last night.


rubbed them with black pepper, garlic powder, onion powder, chili powder, cayenne, and a little seasoned salt.


after the 45 minute grill, doused them with a honey+bbq sauce glaze


back on the grill for another 15 minutes to set the glaze

I smoked a couple of gargantuan racks of beef ribs last night.

stevez wrote:I smoked a couple of gargantuan racks of beef ribs last night.

yabba dabba do !!

brined, rubbed, hung, & then smoked pork chop from Johnnie's Meat Market in Iowa.

Great photo....hanging smokin' pork chops! Sweet
You notice any difference in the meats and things u smoked hanging?

I smoked a 62 lb. pig from Slagel yesterday on a spit assembly I welded together last week. I'd never done pig on a spit before, and it ended up being easier than I thought. I picked up the pig on Thursday, scored the skin and rubbed it w/Rosemary, thyme, veal salt, pepper, and oregano.



I used a 1/2 inch steel pipe for the spit and welded up some prongs that I bent to fit the pig. I then wired the spine to the spit in 4 spots and wrapped the shoulders and hams in wire to make sure they didn't fall apart as it cooked. Everything held together perfectly during the cook.



For the cooker I welded up a couple a-frames and bolted those to 6' long square stock. For the charcoal grills I used some old steel chairs that I chopped the backs off of. I tented everything with tinfoil to get more consistent temps across the length of the pig. This worked out really well, and it was pretty easy to keep the temp at 250-75 even during the rainstorms in the AM.



After about 7-8 hours of cooking over apple wood, cherry wood, and lump it got up to 150 in the thickest parts. at that point I used a weed burner to crisp up the skin. It took very little time to do, and the crackings came out very well. I think the final cooked internal temp was around 160, probably a bit higher in the shoulders.



Parts of the shoulder could have been a little more done to my tastes, but every part of it was really moist and porky. Slagel is raising some nice pigs. All in all a pretty successful cook! It was also great to hang out w/Boudreaulicious and Jimswside. I need to cook more pigs in the future.

WOW!
Fantastic looking pig.
What do I have to do to get invited to the next one?

Attrill wrote: I need to cook more pigs in the future.

Yes you do

So perfectly delicious!

Kudos sir!

Cbot wrote:Great photo....hanging smokin' pork chops! Sweet
You notice any difference in the meats and things u smoked hanging?

thanks boss,

I think those items get more even smoke penetration. Also more flavor from the no water pan set-up and the drippings on the hot coals.

mostly it's just fun to tinker and try to get different desired results out of the WSM with the different set-ups.

mercy, I eat alot of great pork, its an obsession.

With that said, Attrill(chris) knocked out a pig of the ages on Saturday. My family and I were appreciative of an invite.

Minimalist seasonings as mentioned above, quality pork popped. Tenderloin was fantastic as was the belly, shoulder wa juicy & nice, skin was as crunchy as toffee. Chris imo is the MacGyver of bbq, and I tip my hat to his imagination, passion and methods.

Brisket flat direct on BGE

phatphingers like tapppytalk

Ribs are on cooking now

phatphingers like tapppytalk

I've been searching all over the forum to no avail, but does anyone have a good rub recipe for brisket? Should it be more toned down than for pork or vice versa? A lot of stuff I'm seeing online has a fair amount of sugar and/or brown sugar.

I'm about to hit Excel up to smoke my first full brisket on my WSM.

What's worked for you?

Since it's your first brisket I'd start with something traditional, and then vary that (widely) according to what you like. A typical ratio for a traditional BBQ rub would be 1 to 2 parts sugar (usually brown), 1 part salt (coarse), 1 part powdered pepper (traditionally paprika), and 1 part mixed savory/spicy (i.e. garlic powder, mustard, onion, chili powder). I like my rubs a little less sweet (especially for beef) and usually just go w/1 part sugar. I also avoid buying generic "chili powder" and buy specific types of powder - guajillo, ancho, chipotle, de arbol, habenero, etc. It gives you a lot more control over the flavor, especially if you're going to swap out chili powder for the paprika.

Here's a typical one that I've made that leans more towards chile powders:
1/4 cup brown sugar
1/4 cup coarse salt (use veal salt if you have it)
2 Tbsp Guajillo
2 Tbsp Paprika
1 Tbsp Ancho
1 tsp Habenero
1 tsp Cumin
1 tsp mustard

To my tastes this is has a medium hotness, it you want less spicy you could dial back the Habenero and the Mustard - the other chiles don't have a huge amount of kick to them.

You can really vary rub recipes widely, and use all sorts of ingredients. They'll work for any meat, but I usually go sweeter for pork, more savory for chicken, and spicier for beef. Anything can work though. For random ingredients I've had good luck with coffee, toasted and crushed sesame seeds, crushed pine nuts, and sumac. You can also make a slather and use things like soda, honey or date molasses.

Good luck with your brisket!

Wish I found this thread sooner.

Just started smoking this summer using a gas grill with smoke packs and a pan of water on one side, meat on the other.

I've had good success with it but I borrowed a friends smoker last week (Brinkman gas) and it was sooo much easier that I plan to get one real soon.



Did this boneless leg of lamb a couple of weeks ago along with the potatoes. I mashed the potatoes and added wasabi paste and they were fantastic. The lamb came out great as well.



I did this chicken and 2 stuffed cornish game hens a few weeks ago that came out really good too.

I've done a lot of jerked chicken parts (wings, leg quarters or half birds), and a brisket (which didn't come out great but was okay.) I still have to try some pork loin on there but I think I'm waiting until I purchase a real smoker to do that.

I'll be reading through this thread over the next few days. Looks like there's a lot of good stuff in here.

Cheers.

gorack wrote:I've had good success with it but I borrowed a friends smoker last week (Brinkman gas) and it was sooo much easier that I plan to get one real soon.

Before you do that, try someone's WSM or other charcoal smoker.

I have a question for the experts. I'm supposed to bring ribs to a party. If I smoke ribs and then wrap them in foil for a number of hours, will that steam the meat causing them to become meat jello? The technique works great for keeping a brisket warm but I'm thinking the pork will react differently. I'm thinking maybe I should just smoke them early, let them cool, then just warm them in an oven when I get to my friend's house. The alternative is to just smoke them a day or 2 before the dinner and keep them in the refrigerator.

The question of whether to foil or not is philosophical.

First, recognize that many people employ the 3-2-1 Method or a variant which breaks down roughly to 3 hrs smoked naked, 2 hrs wrapped in foil, last hour naked again. Saucing and flipping are part of the process, too. It is worth mentioning that this is what many people are expecting when served ribs.

Traditionally bbq'd ribs are going to be firmer and tougher but hopefully not tough with the meat still pulling clean from the bones.

I like either method pretty well equally for baby backs and prefer traditional smoked for spares. I've never had anything approaching actual jello but foiling does result in a softer, wetter rib. Certainly, it is worth trying both methods, simultaneously even, and see what you like.

I do think that several hours hot under foil immediately after the cook may not be the best thing to do. I'd probably cook, cool, then cover to oven reheat later as the OP suggested.

Last night was a quick smoke roasted tri-tip. (oak, lump)

Today, 3 slabs of baby backs, and 6 lbs of wings. (alder, cherry, lump.)

I ended up picking up the Brinkman cabinet gas smoker on Friday as I know how to use it and we had a lot of company coming I wanted to make ribs for.

I went to Blue Ribbon market in Oak Park after work Friday and got 4 racks of ribs, 8 pounds of chicken wings, cajun chicken sausage and italian sausage both uncased.

I jerked and smoked the wings Friday night with cherry wood. I also made armadillo eggs and dragon turds (thanks to this thread!) with both of the sausages. The cajun chicken armadillo eggs were a huge hit. The dragon turds I made with banana peppers from my garden instead of jalapeno as a lot of my guests aren't into a lot of heat. I stuffed them with the sausage and some Teese (fake cheese as I'm lactose intolerant) and wrapped them in full strips of bacon. Awesome.

I smoked some red potatoes with the second batch of wings (taters on the top shelf) for about 2 hours. Once they cooled I took the skins off and cut them in half. I boiled them to soften them a bit more (they were baked potato done but not mashing done, if that makes sense) I added about a tablespoon or so of wasabi paste and mashed them with fake butter. These went quick. People kept coming back for more.

I was only going to cook 3 racks of ribs but they were a bit on the thinner side so I did all 4. 3 hours with hickory, rotating them and switching them around in the smoker about every hour. Sauced them on the regular grill once they were done as I don't want to splatter up my new smoker. These came out great and it reminded me of one quote I read in this thread about "now to my friends and family I'm a BBQ god!"

Today I've got some beef short ribs going. Doing half of them in the smoker and half I'm braising in the oven to see which my wife and I enjoy more.

Cheers!

Yesterday we did a trip to Golden Pacific, our first time there.

viewtopic.php?t=10383

Picked up all kinds of various packaged fresh Viet and Filipino sausage, some pork belly, and some fresh pork shanks.

http://www.awesomefood.biz/

Cooked those on my GrillPro box smoker that I got at a garage sale for 20 bucks.

http://www.amazon.com/GrillPro-31840-He ... B0026FBHVS

Used hickory and lump, did about a 7 hour cook going from 190 to 220F.

the sausages are to die for. The pork belly is great. The hocks were way too dried out. I'll use the hocks for a baked bean dish and see what it's like.

Today is a basic pork roast indirect method using the 18.5 inch weber kettle. Will chop it up later with some Original Open Pit on pretzel rolls, when people get here.

gorack wrote:Teese (fake cheese as I'm lactose intolerant)

I am too. Didn't eat or drink dairy until I was 50 years old. For reasons I can talk about some other time I found I can eat milk. It just needs to not have any milk sugar in it (obvious!).

Try aged cheeses. Not the crap you get sliced at a deli counter, but quality aged products from a cheese monger.

I can't eat a slice of our local deep dish from a take out place but I can have a ton of home made pizza when I use quality aged cheese.

OK, now back to your regularly shceduled programming.......

Not to get too far off topic, my wife loves all kinds of stinky aged cheeses. I try them here and there but if I have more than a couple of nibbles it tends to give me issues. Thanks for the advice, I'm at a point of not messing around too much with milk or cheese as I always pay a price if I indulge much at all. Even lactaid pills and such don't seem to make a difference at all for me. I would be interested in hearing how your situation worked out though as I'm always looking for alternatives/options.

Foiled my beef ribs after 2 hours of smoking and put them back in. They're almost at 2 hours foiled now and I'm going to finish the last hour unwrapped I think. (Depending on how they look when I unwrap them.) They seem to be coming along well.

The braised ones are done for the day save the cooling. Gotta cool those overnight to get the grease off the top then I'll reheat to reduce the sauce tomorrow.

gorack wrote:. I would be interested in hearing how your situation worked out though as I'm always looking for alternatives/options

Mods: should we find or start a new thread, here on LTH, or just he and me have social intercourse via email/phone/(gasp) personal interaction?

...don't want to upset the laser focus around here.

Or shoot me a pm on here if that works for you.

I smoked 3 slabs of spares and their tips today, and they turned out great, if I do say so myself. I used my own rub and cooked it all over a combination of apple, lump, extruded coconut and all-natural briquettes. The meat was nicely barky on the outside and extremely juicy inside.

I realized that it had been well over a month since the last time I smoked meat and that's definitely way too long.

It feels good to be back on the circuit.

=R=

Ronnie...sides were?

kenji wrote:Ronnie...sides were?

Both essentially from our Genesis Growers CSA box... an on-the-fly baba ganoush using some fairytale and dancer variety eggplants that I roasted on the Weber kettle and some little baked russet potatoes that were delicious.

For dessert, I made an apple crumble using the summer apples that we also got in our box this past week. I'm just about to pull it out of the oven.

=R=