BadDeacon
Well-Known Member
Just pulled a butt off the smoker for potluck tomorrow. Took 11 hrs.
Also smoked butt "ribs" for dinner. Really great!
Also smoked butt "ribs" for dinner. Really great!
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1st smoke with a controller. I've got 4 Boston butts in the WSM. Maintaining a perfect 230F. Love it. I bought the one that Auber sells:
http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396
http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396
Not sauced yet. Shredded them this morning.
Not sauced yet. Shredded them this morning.
You sauce your meat? red, white, or vinegar?
Half of it. My wife doesn't like it with sauce but my kids do. If I make sauce, it's vinegary. I love that. But, due to being busy, I'll probably end up using sauce from the cabinet, not sure what's in there now. We'll see how the day progresses.
i'm not a fan of it with sweet sauce either. I like the vinegar sauce... super easy and oh so tasty. little turbinado sugar, vinegar, hot peppers, and a small squeeze of tomato paste.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I'll see if I have the cider vinegar. If so, I'll probably do that.
I need to refinish my smoker after a small "it caught fire" style incident due to me forgetting to remove the drip pan last time I used it. PassedPawn, your pics make me want to call in sick tomorrow and do just that!
FalconsBrew
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I have this same controller. It works well. Be careful pulling the connector out of the unit. Ive kind of pulled too hard and almost pulled the wires out. My own mistake, of course.
NivekD
Well-Known Member
Did some Beef Short Ribs.
Found some nice meaty bones.
Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours.
Then into the Mini WSM...about 250º.
After about 4 hours.
Into a foil pan, covered and braised for about two hours in Irish Ale.
Some crash hot taters and grilled zucchini with EVOO, S&P, topped with parmesan cheese. Did these on the Weber Geni B.
Your plate.
Enjoy!
Thanks for lookin'
Found some nice meaty bones.
Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours.
Then into the Mini WSM...about 250º.
After about 4 hours.
Into a foil pan, covered and braised for about two hours in Irish Ale.
Some crash hot taters and grilled zucchini with EVOO, S&P, topped with parmesan cheese. Did these on the Weber Geni B.
Your plate.
Enjoy!
Thanks for lookin'
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Smoking a few salmon fillets for the wife and I. I would have like to have brined them but they will be great nonetheless.
Those short ribs look phenomenal Nivek. I have tried the short ribs but by the time they were done I rendered so much fat that there was next to nothing left to eat. It was a poor choice of meat on my part.
Those short ribs look phenomenal Nivek. I have tried the short ribs but by the time they were done I rendered so much fat that there was next to nothing left to eat. It was a poor choice of meat on my part.
I guess it's not possible to like more than once. Those were some mouthwatering pics there.
2 racks of baby backs in the kettle at 214 degrees. Attempting Korean style smoked ribs.
thegreatmaibockaddict
Well-Known Member
Just had a pulled pork sammich made with my brew buddies smoked pulled pork. Mmmmm no corners cut here!
thegreatmaibockaddict
Well-Known Member
Just had a pulled pork sammich made with my brew buddies smoked pulled pork. Mmmmm no corners cut here! Eaten while brewing a new batch of Dunkel!
Eaten while brewing a new batch of Dunkel!
FalconsBrew
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Did some Beef Short Ribs.
Found some nice meaty bones.
Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours.
Then into the Mini WSM...about 250º.
After about 4 hours.
Into a foil pan, covered and braised for about two hours in Irish Ale.
Some crash hot taters and grilled zucchini with EVOO, S&P, topped with parmesan cheese. Did these on the Weber Geni B.
Your plate.
Enjoy!
Thanks for lookin'
I've never made short ribs.. that looks amazin'!! Going to have to try that. Did you buy from a butcher or supermarket?
NivekD
Well-Known Member
Supermarket, Smith's.
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Smoked a Ham yesterday. I couldnt fire up the smoker without ABTs. No pictures as the 7 hungry vultures (friends and myself) killed it right when it was taken off the smoker.
HoppyDaze
Well-Known Member
I'm going to have to do some beef short ribs soon.
The damn auger tube on my traeger is clogged with wet, expanding wood pellets and there's only one guy around here who can fix it. I'm out a smoker for a couple weeks!
The damn auger tube on my traeger is clogged with wet, expanding wood pellets and there's only one guy around here who can fix it. I'm out a smoker for a couple weeks!
its super easy to pull.
remove your controller and unplug the harness. empty the hopper. remove the hopper (4 screws i think). pull the motor - i think this is just 2 screws and a pin. bam - the auger is free to pull out.
HoppyDaze
Well-Known Member
I need to also separate the auger from the tube. He's only charging $50 so he can deal with it. My time is worth way more than that.
^7 thousand posts on HBT... Lol
He's only charging $50 b/c he's just gonna replace a small cotter pin. 5 minute job. It will take you longer to run the grill to the shop and back
He's only charging $50 b/c he's just gonna replace a small cotter pin. 5 minute job. It will take you longer to run the grill to the shop and back
HoppyDaze
Well-Known Member
^7 thousand posts on HBT... Lol
He's only charging $50 b/c he's just gonna replace a small cotter pin. 5 minute job. It will take you longer to run the grill to the shop and back
You seriously think you can pull the auger tube in five minutes?
Edit: just saw it on YouTube. Super easy. Thanks!!
Solid! Only give'n ya a had time b/c I replaced nearly every part on my old traeger. None of the jobs were difficult at all and I have zero mechanical aptitude.
BTW - traeger customer service is open 7 days a week and will more than likely ship you replacement parts on the house. Their customer service is top shelf.
HoppyDaze
Well-Known Member
Yeah unfortunately I've replaced my heat rod twice.
bigjohnmilford
bigger than most
Did some Beef Short Ribs.
Found some nice meaty bones.
Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours.
Then into the Mini WSM...about 250º.
After about 4 hours.
Into a foil pan, covered and braised for about two hours in Irish Ale.
Some crash hot taters and grilled zucchini with EVOO, S&P, topped with parmesan cheese. Did these on the Weber Geni B.
Your plate.
Enjoy!
Thanks for lookin'
Awesome
JoelMIBrewer
Well-Known Member
2 racks of baby backs and chuck roast Sun.
brewbama
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Did some Beef Short Ribs. Your plate.
Thanks for look-in'
Nice cook. I saw your entry on TVWBB. I'll be doin mine this weekend for the throwdown.
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Man! I am. Along with others of course. I've got two perfecto pork shoulders, marinated and all that, just yearning to be put in the smoker. I almost have an orgasm thinking about how great they will be, that's a real treat for a 74 yr old. Really, though, My family and friends love pork shoulder. so we will be enjoying the weekend with BBQ. Cheers!
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