|
|
|
It is currently Fri Mar 29, 2024 8:03 am
|
Smoker thread? Smoker thread.
Author |
Message |
KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
|
NWGunner wrote: OhShoot! wrote: come-n-git it! Nice!!! La Caja China, or in ground ? That was 14 hours in my vertical trailer smoker.
_________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308)
|
Sun May 05, 2019 7:49 am |
|
|
Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
|
Jagerbomber35 wrote: NWGunner wrote: OhShoot! wrote: come-n-git it! Nice!!! La Caja China, or in ground ? That was 14 hours in my vertical trailer smoker. And I wasn't invited, yet juke was?? WTF?? Seriously what is the red stuff on your meat?
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
|
Sun May 05, 2019 8:15 am |
|
|
KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
|
Well Pablo, I apologize for the lack of invite. I make all my own rubs and marinades. Thats my pork rub that I put together. Then I make a "mop" to mix with the mest right before I serve.
_________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308)
|
Sun May 05, 2019 8:20 am |
|
|
cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
|
Jagerbomber35 wrote: Well Pablo, I apologize for the lack of invite. I make all my own rubs and marinades. Thats my pork rub that I put together. Then I make a "mop" to mix with the mest right before I serve. well done kyle, I see small toes and his woman there
_________________
|
Sun May 05, 2019 8:52 am |
|
|
Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
|
Jagerbomber35 wrote: Well Pablo, I apologize for the lack of invite. I make all my own rubs and marinades. Thats my pork rub that I put together. Then I make a "mop" to mix with the mest right before I serve. I was kidding about the invite. Thanks - just curious. As much as I love the Filipino cultural, I tire of the no flavor pork. Yours looks awesome!
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
|
Sun May 05, 2019 1:35 pm |
|
|
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
|
Nice Looking Brisket Rix! Kyle, you nailed that Piggy, that looks really good.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
|
Sun May 05, 2019 2:34 pm |
|
|
Rix86
Site Supporter
Location: Shelton Joined: Sun Nov 17, 2013 Posts: 5837
|
Smoked hamburgers last night. Chives, seasoning salt, in the meat, rosemary in the water. Hickory chips 220 for about 1.5 hrs. Damn good.
|
Wed May 15, 2019 12:23 pm |
|
|
Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
|
I did two racks of baby backs with pecan. Really tender and flavorful. Not as juicy and fatty as I like, temp on the high side. Wife loved them, doesn't like my juicy 200°F max ribs.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
|
Wed May 15, 2019 12:31 pm |
|
|
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
|
I am marinading Beef short ribs overnight with Azeka Hawaiian sauce to make for lunch tomorrow. Isildur (Jay) is coming to join me. My Wife made Pasta salad to go with it and we picked up some Hawaiian sweet rolls to accompany that. I won't smoke them though, they will go on the Weber charcoal kettle and be cooked fast and hot.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
|
Wed May 15, 2019 1:37 pm |
|
|
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
|
Well, these weren't really "smoked" but I cooked them in the Rec Tec pellet smoker . . . so I guess that counts? My buddy usrifle made Beer Can Bacon Burgers yesterday, which was fine and not a problem for me . . . until he came by my house with one (still warm) for me to eat for dinner. Bastard! Naturally I frickin' loved it.... My gf and I were planning to make burgers today for her son and his gf who came to visit; she had already bought a big package of ground beef, Lipton soup mix and bread crumbs, since she wanted to make that recipe. I suggested we make the beer can burgers instead, she balked, I told her I'd do both . . . compromise is at the heart of a relationship, right? So I dumped all 3.5 pounds of beef, a packet of soup mix, some mayo and some bread crumbs in a bowl and mixed it all up. Check, she's happy. Then I divided the mixture into four big balls and got to work. Here are the "bowls" in work: I gave them their bacon skirts, then added some chopped red bell pepper, and some diced sauteed mushrooms and garlic plus some Tillamook 2-year sharp cheddar: Then some diced caramelized onions and more cheddar: Then a few drops of Chipotle Tabasco, a drizzle of Worcestershire sauce, of course more cheddar, and they were off to the smoker: After an hour at 300 degrees: One that was cut in half by a certain wussy gf who thought it was too large to go in the bun: And of course she was right, but I don't give a shit. These monster burgers were enormous . . . must have been a pound each after stuffing. I ate the whole thing, but nobody else did . . . and we didn't have any side dishes. They tasted good, but most importantly they were fun! And yeah, I washed that can of Guinness off after I used it . . . I've got my eye on it for about an hour from now. EDIT: Fuggit, I couldn't wait the whole hour.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
|
Sun May 26, 2019 7:08 pm |
|
|
NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
|
Nicely Done! I would be tempted to partially bake the bacon in the oven first, so it gets a bit crispy, but that looks great & sounds Ike some great flavor. That Guiness looks good, too!
|
Sun May 26, 2019 8:35 pm |
|
|
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
|
The bacon was good, but I hear what you’re saying.
I think if I do it again, I’ll either cook it longer or cook it hotter, to crisp up the bacon a bit better and to cook the beef a little more too.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
|
Sun May 26, 2019 8:40 pm |
|
|
cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
|
I'd be food comatosed after that.
_________________
|
Sun May 26, 2019 8:45 pm |
|
|
NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
|
MadPick wrote: The bacon was good, but I hear what you’re saying.
I think if I do it again, I’ll either cook it longer or cook it hotter, to crisp up the bacon a bit better and to cook the beef a little more too. Yeah, we're on the same page...I pondered after I hit send...not sure the moisture escaping the beef, with that much beef, would allow it to crisp....that why I thought pre-baking for 15-20 in the oven would leave it pliable, but able to crisp. Either way, the research should be fun
|
Sun May 26, 2019 8:46 pm |
|
|
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
|
Damn Steve! Those look delicious, I think you may have bested me with yours. Yeah, they are huge for sure. Not something the typical lady will wrap her mouth around. Baking the Bacon first NW? No way, that's what holds it all together. Bacon is like glue. Put the Bacon on the Burger wrapped around the Can first, then pull out the Can. It's easier to keep the beef together that way. Just got done eating Ribs and Homemade Mac and Bacon Salad here, Food Comatose now...
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
|
Sun May 26, 2019 8:47 pm |
|
|
|
Who is online |
Users browsing this forum: No registered users and 41 guests |
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum
|
|