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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 12-31-2013, 05:36 AM   #1911
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Originally Posted by EHV View Post
I got 2 racks of baby backs rubbed down and ready to go on the smoker tomorrow. I've drug my feet on getting a WSM so I'm still using my Masterbuilt electric. I'll hit them for 3 hours of smoke then finish them in the oven in foil. 225 for the duration till they nearly fall off the bone. BBQ and under the broiler for a few minutes. No bark on it but tenderness is more important to us. Ribs and IPAs to ring in the new year
Nice smoke penetration Jammin'!
Had some of the ribs tonight. My son was throwing the bark away... for shame!


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Old 01-01-2014, 01:13 AM   #1912
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Smoking a tri tip tomorrow. Got some prime 2inch thick ribeyes and lobster tails going tonight

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Old 01-03-2014, 06:20 AM   #1913
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My son requested a fatty to go (back to college), so we wrapped eggs, waffles, cream cheese, strawberry jam and syrup. Smoked it along with butternut squash (for a soup) and spaghetti squash (for ?) since I had room on the grill.



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Old 01-04-2014, 02:00 AM   #1914
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Brisket end and flat 2 hrs at 275, 1 hr wrapped in foil @300*, 45mins @250 uncovered. Served with a hill farmstead abner clone poured from my kezzer that we built over the holidays, and grand funk playing in the background. Feelin alright!!
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Old 01-04-2014, 02:45 AM   #1915
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My wife got me an electric smoker for Xmas. This thing is awesome! Set it and forget it. I've done 2 pork putts and baby back ribs so far. Next is hooking up the cold smoker and making smoked cheese and fish.
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Old 01-04-2014, 02:58 AM   #1916
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Does anyone know about fatties?
Can I put regular waffles in it, or will they become too soggy?
Should I fry hash browns a little or put them in frozen?
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Old 01-05-2014, 12:23 AM   #1917
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Defrosting a 3.5 lb slab of beef back ribs (4 ribs with decent amount of rib eye meat left on) for the smoker tomorrow.

I've never done beef back ribs. Any tips?

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Old 01-05-2014, 01:36 AM   #1918
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Another two 8 pounders to fees the guys at the station. Click image for larger version

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Old 01-05-2014, 06:43 PM   #1919
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Looks great! All our cook ever makes is baked chicken, or tacos. We got a spot on the truck if you want to transfer
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Old 01-05-2014, 09:33 PM   #1920
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Haha, gotta get his butt in gear and experiment!


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