I read about someone smoking some water and freezing it for ice cubes for their bourbon, maybe I read that here, I can't remember.

I'd like to get into some charcuterie, I got a rock wall dungeonesque basement that stays pretty cool that I can envision with hanging hams and sausages.

Yep, it was here. I remember reading about the ice cubes here.

Good lord man! Did you get that thing off a brontosaur? Looks good though.

ROFL ROFL

I figured I'd catch hell for using propane. At least I don't use an electric model :)

Shit, by the time I get home at 5 and set any of that up, I wouldn't be eating until after 9 for something that only took 4 hours to cook!

And "real" men like me use charcoal smokers but they sure are kind of a pain in the ass!

Yeah, the idiots.

Eh, maybe right. Always just think that charcoal makes for better flavor but I have never tried a gas/electric smoker so I can't say I know for sure.

Sure would be easier to set the temp and forget though!

It was six full briskets.. I had to keep rotating them. I don't lose many "discussions" about getting new smokers or grills, but when I showed her the one I needed to smoke those properly, the ******* said no!! No meat for her! So it was a trailer! So I'd need a new truck to pull it! It's for the kids man (woman!!!)!!! I've cut her off ever since, and started feeding my meat to my avatar!

I've been working on my brisket for a while and I doubt I'll ever fInish. A couple of tips that help me are to put olive oil instead of mustard on meat before the rub, I think it helps seal in some more moisture. Also, I don't seperate the point until the meat hits 165, at which point I also foil the flat, add rub to newly exposed portion and put a few ounces of apple juice in the foil. I then cook until it reaches 190 and pack it tightly in a cooler with the foil wrapped in towels. I lt sit for at least 2 1/2 hours and wait until theast possible moment to slice it.

I cube the point once it hits 190 and put a light BBQ sauce on it and put it in a hand made foul bowl for a few more hours at a slightly elevated temp (260 or so).

Just went to Home Depot to get some Apple and Cherry Wood chunks for the pork loin ribs I am making tomorrow. Also picked up one of those rib racks where you can place the ribs on sideways and fit more on, seems they might smoke better that way too but who knows. Any reason not to use one of those?

Have a blast doode... No matter what, have a blast and come back next week and make those better than this week!

Thanks man. Just trying hard to get it right because I would hate to spend all the money on the meat and totally **** it up!

It'll happen from time to time, but you never want to get it too perect either. If you do, you might was well just die...there's nothing left to live for!

Haha I ain't striving for perfection....just something edible. Only my second time using this thing tomorrow!

And seriously this board is the only reason I ever thought about getting into smoking. Sure it is a time commitment but the striving for perfection and twists you can do to cook anything is very fun.

I will say having a rock yard like I do here in Phoenix makes things pretty easy because I can put shit anywhere and not have to worry about starting a fire. lol

Until today, around here, just looking at the grass might have set it on fire. Now that the remnants of Issac are making their way through, I'm sure hear all about global drenching and how mud slides will end the earth...

Just remember, ribs are about recognizing what "done" looks like. You can have a general idea of time, but you don't want to pull them early just because a clock says they are done.

Good point. And make sure you're NOT color blind! I had ribs at a restaurant tonight...after two I just quit... The dog gets the rest! Black is black, it's not the right color for ribs! Just crazy that they didn't just say, sorry we're out! Got a burger on the way home!

So really n00b question but would I like the ribs marinate in this over night or is this something that just goes on a bit before I put them on the smoker?

Well to me that marinade is an insane amount but whatever you do ribs should have 'something' on them at least the night before you put them on the smoker.

I put on my own dry rub the night before. Then I smoke them for 4 hours. Then only apply a small amount of sauce before putting them in foil. Then sauce them liberally when putting them on the grill for the finish. But to each their own.

I wouldn't marinated them. Just put a dry rub on and use that as a sauce/mop.

This.

Perfect. Thanks guys!

These are going on the smoker soon. Wish me luck!

http://i250.photobucket.com/albums/g...dog_5/ribs.jpg

I just finished these for my buddys FF party

Jesus those look awesome!

Made up your rib sauce and the girlfriend (who is the pickiest eater) loved it! Thanks.

What are these can't really tell?

Bear hearts

ROFL ****ing dumbass

Chicken thighs

Looks like they're wrapped in some kind of bacon goodness

Nope, I do wrap breast with bacon, but that's just the skin on the thighs

The two on the right are the ones I cooked using this recipe and method from GloryDayz! Dude I loved these so much, easily my favorite ribs I have ever had. Sweet and spicy all in one.

They look pretty dark because we both like some good bark but even with how done they look they just fell off the bone. I was stunned.

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Cooked the other four ribs on the left pan with this sauce from Flachief58. My girlfriend like these the best! These to me came out a bit too done IMO but they were still damn good. Not fall off the bone, but I don't believe all good ribs have to fall of the bone to be good. I added some sauce when served and it really provided a great flavor.

You one who sucks the peniss made me hungry, so I pulled some shit out of the freezer and just finished throwing them on. (Well, the butt anyway...the ribs will be going on tomorrow morning.):

http://img.tapatalk.com/43301b94-d8e0-169e.jpg

Bacon dressed pork tenderloin....

Cool. Do you have one of those vertical smokers, and how does the meat stay on the grill?

This was indirect-grilled. Pretty simple actually. This was only a third of the tenderloin.. Olive oil, dry rubs, salt/pepper, lay bacon on top. Grilled fat side down (because the bacon was on top), and let it go for a little more than two hours. Every 20 minutes I spritzed it with apple juice and had an open can of beer over each side (where the flames were) for a little more moisture. Time's not relevant, I just grilled it until the internal temp was 175.

And gravity is what keeps the meat on the grill... :thumb:

I was being a smart ass about the picture orientation. I guess it didn't play well.

You took it to 175? That seems pretty high for a tenderloin.

Agree with the olive oil on the meat theory. Lots of the flavor components in spices are oil
Soluble, so oil is required to get them to come out

I posted this in another thread but it was good enough I thought I'd post it here. If u do a brisket, reserve the trimmed fat. Rub and smoke the meat. Half way through the smoke, lay the trimmed fat back over the brisket for the second half of the cook. It'll render and "baste" the meat. Remove it at ghe end. Ddlicious

I really hate to quote this again, but holy shit it's still funny to me.

If anyone was on the fence on buying the tractor supply smoker its 20 bucks off right now.

http://www.tractorsupply.com/redston...asedPricingCmd

I don't mean to be a Smokey Mountain elitist, but that thing looks like complete shit from a build quality perspective.

She is too. Drives me crazy. Just swallow it already.

I agree on beef. Still like the mustard on pork.

LOL, I got the joke... 175 works fine in a house full of people WHO EAT SUSHI but want everything else cooked. And it's moist as all get out (with the bacon), so it's all the better... And it was AWESOME!

Indeed on the olive oil. Just adds an awesome taste to most things...

I do at the beginning. My final glaze is usually honey, olive oil, and a dash or five of thin rub. So I still get it into pork too..

Just added a handful of briquettes, kicked the coals a bit, smoke popped right up for the last leg. Ribs have been on approximately 3 1/2 hours now. The beans are getting crafted as is the sauces.

Like!!!!!!!!

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Going very well....

Bunch of meat gazers here. With that in mind, I'm doing this tomorrow for a ff draft. Made it one other time and it turned out really good. Think I'll add some polish sassage as well.

http://www.saveur.com/article/Recipes/Burnt-Ends

NICE :drool:

you guys have pressured me into deciding to pull the bullet smoker out of the basement and go buy some loin back ribs at HyVee ($1.99/lb)

I think your recommendation for a final glaze of honey was simply amazing yesterday on my ribs! I loved how that sweetness actually brought out a bit more spicy in my rub. Ultimate sweet and spicy experience.

It looks like you may have put too much sugar/sauce on at the beginning. I did that at the too when I first started smoking with the same results as you which is too dark for my taste. To get that great mahogany color, start with a low sugar dry rub, then when you wrap them you can add your sweetness or mop.

We do like them dark but I agree, was probably too much brown sugar in my initial rub. Will definitely try your suggestion next time.

What's the normal temperature for cooking ribs for 2 hours? 265?

Pork ribs btw

Back sauce is for the butt, the front sauce for the ribs.

Here are the ribs right before I sauced them.

Limit two per customer... The one time the wife and kids can go shopping with me!

Looking good!

buy 2 go to car, buy 2 go to car, buy 2 go to car....

Well I'm glad I could help.. LOL, we ought to do a "new style" competition.. Like modern-day youth sports, there are no losers! Basically the folks I "compete" with just get together and grill. One of the guys owns a landscaping business and lives on a farm, so he invites his clients out to the farm "for the day" and we grill for them. Once the clients leave, amongst the grillers and a select few, we decide who had the best stuff. And since there's no pressure for anything but the annual beer mug (that everybody "wins"!!), there's only pride. And when pride is on the line, the clients have no idea how good the food is that they're eating. I make a flank steak and a shrimp dish along with ribs and a brisket, and I've never had any left.

We've all done the formal competitions, and they are what they are....confusing. Not that you're sure your stuff was best, you ARE SURE the folks who won didn't have the best stuff either, perhaps the biggest rig, but not the best meat.

For me, 265 would be a fast cook.. I like 225-230. If you're going 265, I'd make sure there plenty of moisture in the grill...

Or know the folks at Hy-Vee.... But the trip to and from the car can be considered the day's cardio workout!

yeah, given our HyVee I wouldn't expect any troubles buying more than 2....they are easy going.

Finished product. Now I'm off to the pool to enjoy a little sun, water, beer and BBQ. You all have a nice weekend.

Rep!!!!!!!!! Have a good one...

Very nice, enjoy! :)

Are they the injected ones? or from the meat case?

What is the best way to "reheat" the ribs I made yesterday?

i always use the oven imo

Wrap in foil to keep them moist & pop em in the oven

cryovac Armour

Attachment 102039

Game on!

Yesterday I did baby back ribs and turkey breast. Apple wood for the smoke. I marinated the ribs overnight in apple cider vinegar, apple juice, brown sugar salt. Turkey brined with kosher salt and sugar. Cut down on the salt in the dry rub this time, everything turned out great. I tried a Famous Dave sauce called Apricot Chipolte on the ribs. Hot, sweet, tangy, very good. Best thing for turkey is Gates original. Ribs were fall off the bone tender, turkey was moist inside and very tasty. Also smoked the bbq breans. The smoke really punches them up. All in all, a good day in the smoker.

I am completely experimenting today. Working with a piece of meat that I've never used before. Going to smoke which I've never done before. And I completely guessed on my marinade, one ingredient I'm already questioning but, that is what happens when you are concocting it at 4 in the morning.

I picked up a boneless pork loin ribeye roast that is a shade over 2 1/2 lbs. It is marinating in extra virgin olive oil, ground mustard, garlic pepper and oregano (the spice I'm wondering what I was thinking about). I have apple juice to apply during the cooking. And I'm using hickory chips. I have some Stubbs Hickory Bourbon BBQ sauce that I was thinking about basting the pork with towards the end of cooking. But I'm not sure now with the oregano fuck up.

Anyway, I have no idea what in the hell I'm doing but, it is going to be fun learning. :)

Don't over-do it with the hickory. Little dab'll do ya.

Never use lighter fluid or liquid smoke in marinades.

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Sweet and spicy ribs. Result pictures next. It's a process