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09-06-2013, 04:46 PM | |
Cast Iron Jedi
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Got a new smoker, what should I make first?
So I got a new smoker... I'd been wanting a new one for a while, and this one came at the right price: FREE!
It's a Bradley BTIS1 that a friend got and didn't want. Yeah, it's electric, but it was free. So brisket or ribs? I've been in Memphis for the past week, so pork butt is out. Or chicken? I saw some smoked Cornish game hens this week that looked pretty fantastic. |
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09-07-2013, 01:14 PM | #76 | |
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One last question, and I know this is stupid, but what are the best ribs to buy for cooking? |
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09-07-2013, 01:26 PM | #77 | |
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09-07-2013, 02:48 PM | #78 | |
lifelong Chiefs survivor
Join Date: Mar 2003
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Quote:
Actually, every recipe that I've tried from that website has been great. I wouldn't personally put the beans below fish or poultry, but I would definitely put it under beef/pork items. |
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09-07-2013, 03:24 PM | #79 |
Cast Iron Jedi
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09-07-2013, 03:51 PM | #80 |
Mama Tried
Join Date: Dec 2002
Location: Missouri
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Do a whole hog.
I'm serious. Whole hog BBQ is the holy grail.
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09-07-2013, 04:32 PM | #81 | |
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Quote:
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09-07-2013, 05:37 PM | #82 |
Psycho Bag Of Squanch
Join Date: Sep 2001
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Uncle used to do that but he dug a hole in the ground and roasted that hog for a day and night. Best meat I ever ate, even the cracklin was good.
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09-07-2013, 06:25 PM | #83 |
Immanentize The Eschaton
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Do you ever use white pepper or do you stick with the black?
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09-07-2013, 06:29 PM | #84 |
Mama Tried
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Location: Missouri
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Couple runts
Killed em and packed em in salt and ice for acouple days.
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True Son of Liberty Last edited by MOhillbilly; 01-31-2014 at 08:57 PM.. |
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09-07-2013, 06:31 PM | #85 |
Mama Tried
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Location: Missouri
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12 hours later.
I don't skin or scald.
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True Son of Liberty Last edited by MOhillbilly; 01-31-2014 at 08:57 PM.. |
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09-07-2013, 06:33 PM | #86 |
Psycho Bag Of Squanch
Join Date: Sep 2001
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Yes please. Used to help my uncle scald and scrape. Nasty business.
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09-07-2013, 06:41 PM | #87 |
Cast Iron Jedi
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09-07-2013, 06:48 PM | #88 | |
Mama Tried
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Location: Missouri
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Quote:
Got into a pretty good debate with my woman. she is of the opinion that a skinned hog gets the rub and smoke closer to the meat. I prefer scald/ no scald/ cold brine. the skin holds the fat/rub together and don't see a need to **** with it. Let it marinate.
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09-07-2013, 07:00 PM | #89 | |
Psycho Bag Of Squanch
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Quote:
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09-07-2013, 08:00 PM | #90 |
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Got a slab of baby backs rubbed and wrapped in the fridge waiting for tomorrow. I got lazy with it though and just used LC's all purpose rub. Good flavor though, so it'll be fine. Gonna work on those beans tomorrow morning.
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