I'm going more traditional. Worcestershire, with SPOG, and a bit of chipotle, ancho, and cayenne. Smoked on hickory, then reverse-sear to finish.
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I'm going more traditional. Worcestershire, with SPOG, and a bit of chipotle, ancho, and cayenne. Smoked on hickory, then reverse-sear to finish.
MindenMan
Well-Known Member
You must be having slabs of air because there are no pictures. No ticky, no washy. Pics, now your turn.
I figured y'all wanted pictures of the finished product, which isn't ready yet.
Here's the work in progress.
Here's the work in progress.
And here's the final result.
bwarbiany said:
Looks great!
What was your time and pit temp for the tri-tips?
Put was about 235, and they stayed on about 2 hours to get from <40 deg fridge temp to 135-140, at which point I threw it on the grill on high.
Not actually meat this time, but I will be firing up the smoker for some rainbow trout I just picked up. Slow smoking with some apple wood and a nice home brew. Thinking about it makes me want to fire up the smoker tonight.
Short ribs for tomorrow. Any ideas on prep?
I normally dry rub all ribs that I smoke. A generous coating of yellow mustard, and then add the dry rub. Leave them in the fridge overnight, and the flavor they take on is great. I know there are a dozen different ways to prep them, but this is how I do it. Cheers!
I would just dry rub them. I'm not a fan of mustard on beef.
Smoking a Boston Butt(6ish lbs) on Sunday for some friends. Rubbed it and vacuum sealed it for 2 days in the fridge a week and a half ago then threw it in the freezer. Took it out to defrost in the fridge yesterday. Also going to throw a whole chicken on and some turkey sausage for the wife(pork allergy) and maybe some lobster tail on the grill with some garlic butter. Any suggestions or recommendations for the chicken? I usually spatchcock it and brine it overnight and then put a little rub on it under and over the skin. Still have some Kolsch on tap and a little of my experimental Citra IIPA paint thinner(13.2% not that bad though). Trying to kill one to make room for the Gingerbread IPA that's sitting in the keg waiting to be tapped. Anyone want to help?
I do know people that only use mustard on pork, but I am a big fan period when it comes to using it with smoking. Heck, I even use it on all the briskets I smoke for both the adhesion properties and mild flavor it adds after hours and layers of smoke.
Braising liquid (imperial milk stout).
The finished product.
Made garlic mashed cauliflower to go along with it.
Yum!
The finished product.
Made garlic mashed cauliflower to go along with it.
Yum!
Once again, the food looks awesome bwarbiany. You have been spending some time with the smoker this weekend, and it shows. I must say, it is the ideal time of year to have the smoker going. 
I did get a couple trout on the smoker Saturday, which turned out great. Most of the weekend has been devoted to a bathroom remodel, or I would have some ribs on today. Here are some pics of the fish.
I did get a couple trout on the smoker Saturday, which turned out great. Most of the weekend has been devoted to a bathroom remodel, or I would have some ribs on today. Here are some pics of the fish.
Once again, the food looks awesome bwarbainy. You have been spending some time with the smoker this weekend, and it shows. I must say, it is the ideal time of year to have the smoker going.
Thanks. I'm still a novice. That's what I love about the internet, though... With some research and attention to detail, even a novice like myself can put out some great food!
Not sure about the time of year thing, though... It was 75 degrees here this weekend ;-)
Once again, the food looks awesome bwarbiany. You have been spending some time with the smoker this weekend, and it shows. I must say, it is the ideal time of year to have the smoker going.
I did get a couple trout on the smoker Saturday, which turned out great. Most of the weekend has been devoted to a bathroom remodel, or I would have some ribs on today. Here are some pics of the fish.
That looks amazing.
Thanks Melana. They were delicious. I personally love smoked fish and normally use apple for the flavor it imparts. Next time I want to try cherry for a comparison. I do wish I could get a hold of some fresh whitefish here in my neck of the woods.
How long have you been smoking NTX?
I grew up with Dad smoking some type of meat (usually brisket or sausage) almost every weekend, and learned from him along the way. 30+ years exposure to it. Until a couple years ago, all smoking I had been involve with was wood fire. Then I picked up a Masterbuilt Electric, and love it. I can have it hot and ready to smoke on it 20 mins, and this is all I use at home now.
I'd been looking at the electric smokers... If we didn't have to tend the fire what would my husband do with himself?
I prefer wood fired in the colder months, as I agree tending a warm fire, with a cold beer, and meat in the smoker makes for a fine time.
I was really surprised how well I like my electric though. I can get a nice smoke ring on just about anything, with minimal effort. It is worth looking into.
I was really surprised how well I like my electric though. I can get a nice smoke ring on just about anything, with minimal effort. It is worth looking into.
You've got 15 years on my smoking experience... and it's good to hear the electric praise. would make it a lot easier in the winter...
yeahfairly
Well-Known Member
Nice Smoke Ring Brother!
I've been stuck overseas for far too long but I've got a Horizon Smoker on the back porch and I can't wait to see it again!
Smoked a package of pork shoulder from Costco. Damn that's a lot of meat!
These two trays were only half the meat...
I feed the in-laws and now have a freezer full of vacuum sealed pork!
These two trays were only half the meat...
I feed the in-laws and now have a freezer full of vacuum sealed pork!
Bear claws! I've got to get me a pair of those. How do you like them over forks?
I was given a set of these from my little sister yesterday as an early birthday gift. Can't wait to try em out.
Remmy
Drink First, Ask Questions Later
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I've always wanted to use bear claws. Problem is, I try to get every piece of fat I can find out of the pork when I am pulling a shoulder/butt. I hate fatty clumps in the mean when I am chewing. Butts are fatty as hell but the less fat I am eating, the better I feel.
It takes me on average 30 minutes to pull one butt.
It takes me on average 30 minutes to pull one butt.
onetoeddogbrewery
Well-Known Member
Check out this bad boy
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Today is a couple of sausage fattys being smoked.
I started with these, realized I'd probably go nuts if I was using forks. I think they're great...
For those that do beer can chickens I've discovered a couple of things That make it better, save your beer for you and use either orange soda or orange juice in the can and if you want to get the most from the steam put a wedge if potato in the neck to cork the hole. They will fall off the bone. Also my SWMBO takes the left overs and makes a awesome chicken salad has a smokey flavor.
bend test said "let's eat em' !"
Perfect "bite through" texture. Smoked @ 275* for 5 hours total. Foiled from 4:00 - 4:30
Beautiful!
FATC1TY
Well-Known Member
Life saver. I have a pair of metal ones that I like slightly better.
I can use them to pick up and move around the butt on the smoker if I need to. Lifts it easy without falling apart in the smoker too.
Pulling it it easy as heck. I can get a 6-7 pound butt pulled, and the clumps of fat out in no time at all, and I'm not burned to death doing it.
Where'd you get the metal ones?
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