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 Smoker thread? Smoker thread. 
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Location: Burlington
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Real Name: Kyle
NWGunner wrote:
OhShoot! wrote:
come-n-git it!


Nice!!! :thumbsup2:

La Caja China, or in ground ?


That was 14 hours in my vertical trailer smoker.


Sun May 05, 2019 8:49 am
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Jagerbomber35 wrote:
NWGunner wrote:
OhShoot! wrote:
come-n-git it!


Nice!!! :thumbsup2:

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?

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Sun May 05, 2019 9:15 am
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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.


Sun May 05, 2019 9:20 am
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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

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Sun May 05, 2019 9:52 am
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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!

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Sun May 05, 2019 2:35 pm
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Nice Looking Brisket Rix! :thumbsup2: Kyle, you nailed that Piggy, that looks really good. :bow:

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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.

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Sun May 05, 2019 3:34 pm
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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 1:23 pm
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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.

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Wed May 15, 2019 1:31 pm
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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.

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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.

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Wed May 15, 2019 2:37 pm
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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? :bigsmile:

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:

Image

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:

Image

Then some diced caramelized onions and more cheddar:

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Then a few drops of Chipotle Tabasco, a drizzle of Worcestershire sauce, of course more cheddar, and they were off to the smoker:

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After an hour at 300 degrees:

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One that was cut in half by a certain wussy gf who thought it was too large to go in the bun:

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And of course she was right, but I don't give a shit. :ROFLMAO:

Image

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. :rofl9:

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.

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Sun May 26, 2019 8:08 pm
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Nicely Done! :thumbsup2:

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! :cheers2:


Sun May 26, 2019 9:35 pm
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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.

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Sun May 26, 2019 9:40 pm
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I'd be food comatosed after that.

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Sun May 26, 2019 9:45 pm
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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 :thumbsup2:


Sun May 26, 2019 9:46 pm
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Damn Steve! Those look delicious, I think you may have bested me with yours. :thumbsup2: Yeah, they are huge for sure. Not something the typical lady will wrap her mouth around. :ROFLMAO:
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. :thumbsup2:
Just got done eating Ribs and Homemade Mac and Bacon Salad here, Food Comatose now... :bigsmile:

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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.

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Sun May 26, 2019 9:47 pm
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