Who likes to smoke their meat?
- Thread starter walter
- Start date
Glenlivet12
Well-Known Member
mmm ribs...:drooling:
I smoked a pork shoulder yesterday. It took pretty much all day! Not sure what was going on, i had good chamber temps but it just took a really long time to cook the meat. Smoked it for about 5 hours and finally got to about 140. It hung at 140 so long I thought i hit an early stall. Finally decided to toss it in the oven and let it finish up there. It finally hit 190 around 8pm.
I hope you have better luck with your ribs. Hey how did those smoked burgers you did over the summer come out?
total failure on the ribs - was timing them for 5:00 (10 hours), but got drinking, and eating apps, didn't check them until almost 8:00 - totally dried out. live and learn.
the armadillo eggs were good - spicy sausage, with spicy center was too 1-dimensional. also, cream cheese/shred ched didn't get "melty" enough. thinking a sweet sausage, and bacon wrap might take it up.
the kids wanted pizza, so no burgers -
in the bonus appy round, we did glazed donuts on the griddle, with butter until crispy, with a blob of pulled pork. cut into quarters - finger food!
the armadillo eggs were good - spicy sausage, with spicy center was too 1-dimensional. also, cream cheese/shred ched didn't get "melty" enough. thinking a sweet sausage, and bacon wrap might take it up.
the kids wanted pizza, so no burgers -
in the bonus appy round, we did glazed donuts on the griddle, with butter until crispy, with a blob of pulled pork. cut into quarters - finger food!
qclabrat
Well-Known Member
Promising thread in 2013 kinda lost steam in 2014
With Pat's help and others will get this going again, unless there's no more interest out there
Planning to smoke 15lbs of beef short ribs in mesquite next week if weather cooperates. Opening day is upon us, gentlemen and gals start up your grills.
With Pat's help and others will get this going again, unless there's no more interest out there
Planning to smoke 15lbs of beef short ribs in mesquite next week if weather cooperates. Opening day is upon us, gentlemen and gals start up your grills.
I would agree with tomorrow - morning. 3 Days should be fine if fridge is not set too cold.
qclabrat
Well-Known Member
fridge stuffed, I'll need to take out Friday night then figure something else
don't have a beef rib rub, thinking of using the BRITU which usually goes on pork
1 Cup Sugar
1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder
two racks with BRITU and the other a Korean marinade I've been using to make Galbijjim
1/2 cup soy sauce
3 tablespoons sugar (2 for less sweet ribs)
2 tablespoons honey
1/4 cup rice wine (or mirin)
2 tablespoons of sesame oil
1/2 medium Asian pear, grated (about 1/2 cup)
1/2 small onion grated
1 tablespoon minced garlic
1 teaspoon grated (or juiced) ginger
1/2 teaspoon black pepper
don't have a beef rib rub, thinking of using the BRITU which usually goes on pork
1 Cup Sugar
1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder
two racks with BRITU and the other a Korean marinade I've been using to make Galbijjim
1/2 cup soy sauce
3 tablespoons sugar (2 for less sweet ribs)
2 tablespoons honey
1/4 cup rice wine (or mirin)
2 tablespoons of sesame oil
1/2 medium Asian pear, grated (about 1/2 cup)
1/2 small onion grated
1 tablespoon minced garlic
1 teaspoon grated (or juiced) ginger
1/2 teaspoon black pepper
qclabrat
Well-Known Member
[GALLERY=media, 100]Short ribs raw by qclabrat posted Apr 9, 2015 at 4:39 PM[/GALLERY]
Allergies got to me on Sunday so WFH opportunity today allowed for the 3-2-1 beef short ribs. Did not have time for the Korean marinade so two racks BRITU and the others with COTS Montery Beef seasoning. 3 hrs done in mesquite and just wrapped for the crutch. Will update when done for dinner
Allergies got to me on Sunday so WFH opportunity today allowed for the 3-2-1 beef short ribs. Did not have time for the Korean marinade so two racks BRITU and the others with COTS Montery Beef seasoning. 3 hrs done in mesquite and just wrapped for the crutch. Will update when done for dinner
Curious to hear results. Mesquite was the only wood you used?
qclabrat
Well-Known Member
[GALLERY=media, 101]Short ribs montreal by qclabrat posted Apr 9, 2015 at 7:25 PM[/GALLERY][GALLERY=media, 102]Short ribs BRITU by qclabrat posted Apr 9, 2015 at 7:26 PM[/GALLERY]
Finished and eaten
Took one off each off at 5 1/2 hrs
@jmanic only used mesquite, my wood of choice for beef when I don't plan to sauce it afterwards
Don't have much experience with shorties and have mixed thoughts
First messed up the seasoning name above, it's Montreal steak from costco. Was the nicer looking of the two but lacked depth. Mostly salty and a little peppery, will never use again on BBQ. The other wasn't bad but question BRITU with mesquite. Usually use apple- hickory mix with it. Seemed like the wood was a little too over powering. Other rack had more rub, we'll see if it helps.
Beef ribs tend to shrink relatively quicker compared to pork so after 2 hrs a lot of bone was already showing. But you really need to find a thick cut, which are hard to find, otherwise a bit tough. Larger rack was not quite fall off the bone after 5 1/2.
Going to pull out the second set now, smoked for 2 additional hours to see if it makes a difference.
Finished and eaten
Took one off each off at 5 1/2 hrs
@jmanic only used mesquite, my wood of choice for beef when I don't plan to sauce it afterwards
Don't have much experience with shorties and have mixed thoughts
First messed up the seasoning name above, it's Montreal steak from costco. Was the nicer looking of the two but lacked depth. Mostly salty and a little peppery, will never use again on BBQ. The other wasn't bad but question BRITU with mesquite. Usually use apple- hickory mix with it. Seemed like the wood was a little too over powering. Other rack had more rub, we'll see if it helps.
Beef ribs tend to shrink relatively quicker compared to pork so after 2 hrs a lot of bone was already showing. But you really need to find a thick cut, which are hard to find, otherwise a bit tough. Larger rack was not quite fall off the bone after 5 1/2.
Going to pull out the second set now, smoked for 2 additional hours to see if it makes a difference.
They look great. Nice smoke ring.
And yeah, I wondered about mesquite being a little strong by itself and for that long. I usually use the apple/hickory combo too- usually 2/3 to 1/3.
I guess it's time to take the smoker out of winter storage.
And yeah, I wondered about mesquite being a little strong by itself and for that long. I usually use the apple/hickory combo too- usually 2/3 to 1/3.
I guess it's time to take the smoker out of winter storage.
MikeyonaBikey
Member
Anyone have this brand of smoker i am thinking of buying this soon. Pros? Cons? go to hell? who are you?
http://www.north-america.bradleysmoker.com/food-smokers/original-electric-food-smoker/
http://www.north-america.bradleysmoker.com/food-smokers/original-electric-food-smoker/
yes - there are side box smokers, and barrel smokers (and smoke houses, and....)- the barrels usually (but not always) have deflectors to prevent hot spots in the center -
the temp is controlled by limiting the air into the system, so the coals smolder - they also employ a water bath which limits temps to around boiling while there is water. this adds some
moisture to the system, which is a good thing, but can also steam the meat if not careful (which is bad, it turns a funny grey)
side box can produce lower temps (by virtue of distance between source, and target) - which is good for smoking fish and cheese, or the occasional pork belly.
some meats cured and smoked (like bacon) - they are not cooked yet, but pick up a smoke taste. they just need to be cooked. in the real world, we are smoking and cooking
at the same time - most of the smoke flavor is picked up in the first hour or so, then it is all about getting the center up to temp and getting the nasty connective stuff to break down.
qclabrat
Well-Known Member
Bradley are okay, set and go, but fairly thin sheet metal
biggest drawback for me are the pucks for smoke
also electric models are handy but then it's kind of like an outdoor oven
qclabrat
Well-Known Member
the set up on my kettle isolates the coals from the meat
about 1/4 of bottom is separated by clay bricks where the coals are
a water pan sits on top, so no direct heat and good smoke dispersion
here's a decent side box smoker from Meadow Creek I'm looking to get in a year or two
about 1/4 of bottom is separated by clay bricks where the coals are
a water pan sits on top, so no direct heat and good smoke dispersion
here's a decent side box smoker from Meadow Creek I'm looking to get in a year or two
MikeyonaBikey
Member
Thank, I was hesitant to get this one due to the fact of the pucks, Id prefer true wood over a preformed puck anyday.
They have an awesome tank smoker that place.. just a bit pricey
what do you find retains the heat better charcoal or wood?
any knowledge of texas pit crafters smokers?
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6.5 lb pork butt on the egg. Hopefully I'll remember to get a picture before its all gone.
with the same volume, charcoal burns longer, wood burns hotter. charcoal produces that smokey taste that you get in your clothes - the wood produces that sweet/flavored smoke taste. temp is all a matter of controlling the amount of air entering the system (or exiting out the top) - a tall barrel smoker can have significant differences in temp between the bottom and top. (15F or more)
i can get my kettle grill to ~700F with wood, can you say pizza on the grill?
http://www.kettlepizza.com/
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Jealous - very jealous.....
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so we did a pork belly without curing last week - sicilian fellow, just a rub, and throw it on for 6 hour - skin on. it came out nice, held together when sliced (opposite way of bacon) - melted in the mouth - (~1/6" slices) but just a massive fat hit. was wondering about dropping it on the flat top afterwards.