kgoings 01:57 PM 03-19-2010
Got the rub on the ribs, and the smoker is a seasoning! An I bought a pork butt for Sunday!
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leasingthisspace 02:05 PM 03-19-2010
I did a whole chicken and some apples. I cut the chicken down the breastplate and cracked the back to open it up. I smoked them for about 2 hours then it got windy and temp outside is dropping so I am finishing in the oven. I know I could finished with the smoker but I am to lazy to watch that and my 3 year old at the same time so into the oven they go.
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tuxpuff 02:23 PM 03-19-2010
Originally Posted by kgoings:
Got the rub on the ribs, and the smoker is a seasoning! An I bought a pork butt for Sunday!
Sounds like it's going to be a great weekend! Take some pics!
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tuxpuff 02:24 PM 03-19-2010
Originally Posted by leasingthisspace:
I did a whole chicken and some apples. I cut the chicken down the breastplate and cracked the back to open it up. I smoked them for about 2 hours then it got windy and temp outside is dropping so I am finishing in the oven. I know I could finished with the smoker but I am to lazy to watch that and my 3 year old at the same time so into the oven they go.
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Apples you say? hmmm...do you prep them in any special way?
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leasingthisspace 02:48 PM 03-19-2010
The apples I cut them in half and cored them. I basted them with a mixture of some brown sugar, some apple juice (just enough to make it pastey) and some cinnamon. I had enough to baste them before they went into the smoker with enough to put it on again when I moved them to the oven.
The only reason I got the apples was cuz my daughter saw them at the store and wanted them for cooking them on the fire as she calls it. I have to say I never done it before so I am looking forward to them. I am more of a make it up as you go along instead of a measurer.
For me cooking should be fun and less about exact amounts of things.
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Steve 03:23 PM 03-19-2010
In the past, I have cored the apples and stuffed them with Carmel or chocolate and lightly oiled the outside and covered with Cinnamon. Tasty.
Originally Posted by leasingthisspace:
The apples I cut them in half and cored them. I basted them with a mixture of some brown sugar, some apple juice (just enough to make it pastey) and some cinnamon. I had enough to baste them before they went into the smoker with enough to put it on again when I moved them to the oven.
The only reason I got the apples was cuz my daughter saw them at the store and wanted them for cooking them on the fire as she calls it. I have to say I never done it before so I am looking forward to them. I am more of a make it up as you go along instead of a measurer.
For me cooking should be fun and less about exact amounts of things.
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leasingthisspace 03:29 PM 03-19-2010
Sounds good. Did you post a pic here of them? It was probably your post that fueled my thought. I remember seeing one somewhere.
Ask Knip23 if the apples were good he just ate one.
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marge796 03:37 PM 03-19-2010
Originally Posted by T.G:
Smoked up some pastrami yesterday afternoon w/ apple and plum wood, sliced it up this morning.
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Washed, coated w/ ground pepper, corriander and mustard seeds. About to go in the smoker.
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All done, into foil and a cooler to contemplate life for a few hours, then straight to the refrigerator overnight.
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First slices... Love the smoke ring.
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Sliced - fat cap gets trimmed off as I use the slices.
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Breakfast. Yum.
This looks outstanding!!!
Chris.....
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Knip23 04:22 PM 03-19-2010
Ribs with Home made Honey BBQ sauce, with just a hint of Jack
:-)
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tuxpuff 04:35 PM 03-19-2010
Originally Posted by Knip23:
Ribs with Home made Honey BBQ sauce, with just a hint of Jack :-)
Now I'm starving!
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kgoings 09:23 PM 03-19-2010
My first attempt at smoking meat. It didnt get finished in time for dinner so I put it in the oven for 20 minutes to cook it to a safe temp.
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Looks good.
:-)
No crime or shame about putting it in an oven to finish. A large number of restaurants do that all the time.
How did it taste?
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mosesbotbol 10:55 AM 03-20-2010
Originally Posted by T.G:
No crime or shame about putting it in an oven to finish. A large number of restaurants do that all the time.
I do it with chicken and beef roasts to crank up the temps for a crispy outside.
20 degrees before serving temp I'll move it into the oven around 400.
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Steve 01:24 PM 03-20-2010
One of the great things to me about smoking meat is practice, practice, practice. I mean, really, however bad it comes out, it will always be better than the commerical stuff. Just learn from the mistakes and move on.
:-):-)
[quote=kgoings;799940]My first attempt at smoking meat. It didnt get finished in time for dinner so I put it in the oven for 20 minutes to cook it to a safe temp.
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mosesbotbol 07:43 AM 03-21-2010
5 lb brisket put on at 7:00 AM this morning. Kingsford Comp and a cup of soaked pecan shells.
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that pastrami looks awesome !!! I cant wait to fire up my smoker
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Darrell 12:21 PM 03-21-2010
Originally Posted by mosesbotbol:
5 lb brisket put on at 7:00 AM this morning. Kingsford Comp and a cup of soaked pecan shells.
:-)
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kgoings 01:09 PM 03-21-2010
Put in an 8.5lb butt in this morning at 5AM...Sorry I didnt take a pic ahead of time. I will get one later
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kgoings 04:53 PM 03-21-2010
Originally Posted by kgoings:
Put in an 8.5lb butt in this morning at 5AM...Sorry I didnt take a pic ahead of time. I will get one later
Just pulled it off the smoker and wrapped it in aluminum. I put too much rub on it and the outside looks (and tastes) charred...but the inside is fantastic!!! I guess I will just trim off all the outside
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