Who's smoking meat this weekend?

[applescrap]

Didnt smoke anything, but that pork butt from a little ways back defrosted was so good. We ate it with and without sauce and couldn't decide which we liked more. They were both good for different reasons. The sugar, salt rub remains fantastic despite its simplicity. The hickory and apple is better than the oak and apple imo, but dang I miss cherry and hickory.

 

[Bill Hankins]

Marinated London broil, hickory smoked at 225 for 2 hours.

London Broil

• Bill Hankins
• Oct 14, 2018

 

[Dimax]

Chicken Thighs Saturday

Bacon wrapped Brats Sunday

 

[treacheroustexan]

Was at the store a bit ago doing a little grocery shopping and they had baby backs for $1.99 a pound. Going to smoke some this weekend if time allows! I picked up an apple butter barbecue sauce from a local orchard I've been eager to use.

 

[betarhoalphadelta]

Didnt smoke anything, but that pork butt from a little ways back defrosted was so good. We ate it with and without sauce and couldn't decide which we liked more. They were both good for different reasons. The sugar, salt rub remains fantastic despite its simplicity. The hickory and apple is better than the oak and apple imo, but dang I miss cherry and hickory.

Yeah, any time I'm doing pork I load up the smoker and vacuum seal it. I've actually gotten to the point where if I run out of pork in the freezer, I'll buy 2x of the Costco double-pack pork butt, ~36# of meat, and do it all up in one big batch. I figure if I'm running the smoker, I might as well make the charcoal usage worth it. And pulled pork freezes so well that it's a no-brainer.

We'll often do pulled pork salads for dinner, my wife makes some pulled pork taquitos in the oven, we do pulled pork nachos... And it's always great in chili, gives chili that great smoky aroma.

Was at the store a bit ago doing a little grocery shopping and they had baby backs for $1.99 a pound. Going to smoke some this weekend if time allows! I picked up an apple butter barbecue sauce from a local orchard I've been eager to use.

That's a heck of a deal! Baby backs are often $5.99/lb here at the grocery stores... I usually get them at Costco around $3.29/lb or so. The Costco ones are great; super meaty.

But I've never seen them at $1.99. That's a smokin' deal [pun intended].

 

[applescrap]

Yeah, any time I'm doing pork I load up the smoker and vacuum seal it. I've actually gotten to the point where if I run out of pork in the freezer, I'll buy 2x of the Costco double-pack pork butt, ~36# of meat, and do it all up in one big batch. I figure if I'm running the smoker, I might as well...

We'll often do pulled pork salads for dinner, my wife makes some pulled pork taquitos in the oven, we do pulled pork nachos... And it's always great in chili, gives chili that great smoky aroma.
[pun intended].

Good tips here. We arent costco members, but are sams. We should check this out. I like the ideas. I didnt grow up eating to much pork butt other than ho hum crockpot stuff. Nachos, chilli and taquitos sound great. Do you fry the taquitos?

 

[Schlenkerla]

Just ate this..... I feel bloated and can't drink my beer.
[emoji26]

 

[Schlenkerla]

Back at the smoker today.... 4 lbs of Polish Sausage!!!!

A Schlenkerla is needed....

 

[Schlenkerla]

Smokey....

 

[OleBrewing]

Polishes look good.
I will be making deer sausage soon. But not smoked. It will be smoked as prepared I do prefer the option to uncooked to smoked/cooked sausage it gives you a few more options.

 

[betarhoalphadelta]

Good tips here. We arent costco members, but are sams. We should check this out. I like the ideas. I didnt grow up eating to much pork butt other than ho hum crockpot stuff. Nachos, chilli and taquitos sound great. Do you fry the taquitos?

Those are just oven taquitos, not fried...

 

[homebrewer_99]

When I do butts I also put some up in the freezer (1# and 2# packages).

I have a BB ($2.89/#) and a St. Louis Cut Spare ($1.99/#) thawing right now for tomorrow.

After they're foiled I'll pop in X (not weighed yet) amount of jalapeno's and "Sweet Heat" peppers to smoke, dehydrate and grind.


10/18: EDIT/UPDATE: Ribs went on at 0845...prepping (thawing) peppers now...

 

[treacheroustexan]

These were the ribs I got for $1.99 a pound. Smoked for 5 hours over Apple wood and brushed with apple butter BBQ sauce so they were super sweet. Should have pulled them off a little sooner, but tasty either way!

 

[Schlenkerla]

These were the ribs I got for $1.99 a pound. Smoked for 5 hours over Apple wood and brushed with apple butter BBQ sauce so they were super sweet. Should have pulled them off a little sooner, but tasty either way!View attachment 594005

Them thar ribs look pretty good....I'm having pizza. Can't have smoked polish sausage again.

What's Apple butter bbq sauce?

When I think of Apple Butter I think of Cinnamon Apple Sauce that my grand mother used to make. It's like she melted cinnamon red hots into some apple sauce. I may be wrong.

 

[treacheroustexan]

Them thar ribs look pretty good....I'm having pizza. Can't have smoked polish sausage again.

What's Apple butter bbq sauce?

When I think of Apple Butter I think of Cinnamon Apple Sauce that my grand mother used to make. It's like she melted cinnamon red hots into some apple sauce. I may be wrong.

I don't know much about it except it's superrrr sweet and that's all I can tell from it. It doesn't have an ingredient list unfortunately. I believe it's just apples and spices(cinnamon,nutmeg) added to a barbecue sauce. We went to a local orchard a few weeks ago for my fiance to stock up on apple butter and hard cider, and right next to that display was the apple butter bbq sauce. I bought a jar of it of course. I think if I use it again I'll definitely go light on the amount I use.

 

[homebrewer_99]

These were the ribs I got for $1.99 a pound. Smoked for 5 hours over Apple wood and brushed with apple butter BBQ sauce so they were super sweet. Should have pulled them off a little sooner, but tasty either way!View attachment 594005

I drizzled honey and sprinkled brown sugar on the foil, put meat side down and drizzled some Apple Juice Simple Syrup on the bone side. They went to 207F so I could pull the bones out clean. Then I made "2 meat" (not bones) sandwiches on burger buns.

Regular SS is 1C sugar to 1 C water boiled and reduced some. My AJSS is 1 C AJ and 3 C sugar reduced. Great on pancakes too.

I agree, even though I not a real sauce guy, your ribs looked yummy.

 

[Schlenkerla]

I don't know much about it except it's superrrr sweet and that's all I can tell from it. It doesn't have an ingredient list unfortunately. I believe it's just apples and spices(cinnamon,nutmeg) added to a barbecue sauce. We went to a local orchard a few weeks ago for my fiance to stock up on apple butter and hard cider, and right next to that display was the apple butter bbq sauce. I bought a jar of it of course. I think if I use it again I'll definitely go light on the amount I use.

I used Apple Juice spray on my ribs back on labor day, every 15 minutes for 4 hours... That sounds like it would go well with what I made.

I've been tempted to make my own bbq sauce. This might be a reason to start.

 

[Schlenkerla]

I drizzled honey and sprinkled brown sugar on the foil, put meat side down and drizzled some Apple Juice Simple Syrup on the bone side. They went to 207F so I could pull the bones out clean. Then I made "2 meat" (not bones) sandwiches on burger buns.

Regular SS is 1C sugar to 1 C water boiled and reduced some. My AJSS is 1 C AJ and 3 C sugar reduced. Great on pancakes too.

I agree, even though I not a real sauce guy, your ribs looked yummy.

Thanks!

 

[S-Met]

I used Apple Juice spray on my ribs back on labor day, every 15 minutes for 4 hours... That sounds like it would go well with what I made.

I've been tempted to make my own bbq sauce. This might be a reason to start.

Make your own! MAKE YOUR OWN!!!
You home brew, malt your own grain or roast/smoke malt, smoke meat, cure meat and who knows what else. Dont fear the sauce, boss!

 

[S-Met]

If I'm feeling lazy, which is most of the time, I use a premade sauce as a base and modify. But time permitting, I'll make my own. To be honest though, my sauces are a little inconsistent, but I also haven't kept any notes for reproducibility.

 

[Schlenkerla]

Make your own! MAKE YOUR OWN!!!
You home brew, malt your own grain or roast/smoke malt, smoke meat, cure meat and who knows what else. Dont fear the sauce, boss!

Damn.... You're right. Don't need to tell me twice.

 

[applescrap]

I have made homemade bbq sauce it was good. But wow, some of these recipes are amazing. Not sure I had enough ingredients. Some of these recipes call for a pinch of everything in my cabinet plus ten things I dont have. Anyone have a good go to recipe for bbq sauce?

 

[S-Met]

What kind of sauce do you like?

 

[Oldskewl]

My go to is the Neely's recipe. Everyone seems to like it and I usually have all the ingredients.

https://www.foodnetwork.com/recipes/neelys-bbq-sauce-recipe-1937392

 

[applescrap]

I like sauces not to spicey for the kids but other than that only judge good or bad. Probably spawns from unfamiliarity with the different types. I like vinegary carolina sauce, but that is out with kids. Im game for anything though, thanks. I have used the neelys rubs and i liked them. 2 to 1 salt to sugar in the ones I have used. That sauce above from walmart is super good, but yeah its pricey.
Edit-That neely recipe might be what I tried, need to check screenshots.

 

[NGD]

This is probably not the right place for this question, but between a GMG and a Trager, which one would you go with? I have a Webber summit gas grill that rocks the burgers and ribeyes, but want to smoke brisket and ribs.

Suggestions outside of GMG and Trager are welcome. Looking in the $5-600 range.

 

[S-Met]

I started making my own sauces because I don't routinely keep sauces in stock and I live just far enough away from a store to conveniently go get it. As such, most sauces are based around whatever I have available.

 

[Dimax]

Herb spice rub
In a bowl, mix 1/3 cup paprika, 2 teaspoons each garlic powder and onion powder, 1 1/2 teaspoons salt, and 1 teaspoon each dry mustard, ground coriander, ground or rubbed sage, dried marjoram, dried thyme, and pepper. Makes about 1/2 cup.



Traditional Barbecue Sauce
1. In a 2- to 2 1/2-quart pan, combine 2 cups ketchup; 1/2 cup each molasses, granulated sugar, and firmly packed brown sugar; 1/4 cup each lemon juice and cider vinegar; 2 tablespoons each Worcestershire and ground dried ancho chiles (or regular chili powder); 2 teaspoons ground ginger, and the reserved 2 tablespoons herb spice rub. Simmer, uncovered, over medium-low heat, stirring occasionally, until mixture is thick and reduced to about 3 cups and flavors are well blended, 20 to 25 minutes.

2. Add 1 cup meat juices (supplement with beef broth if you have less than 1 cup, or use all beef broth) and salt to taste. Serve warm or cool. Makes about 4 cups.

I use the above BBQ sauce & have made adjustments to it over the years.

 

[betarhoalphadelta]

This is probably not the right place for this question, but between a GMG and a Trager, which one would you go with? I have a Webber summit gas grill that rocks the burgers and ribeyes, but want to smoke brisket and ribs.

Suggestions outside of GMG and Trager are welcome. Looking in the $5-600 range.

Personally, GMG. I think Traeger is somewhat trading on its name rather than product improvement, whereas GMG is more in that Avis "we're #2; we try harder" position. When I looked at it a while back, GMG appeared to have better bang for the buck, better features, and didn't seem to be giving anything up.

Had I not bought my Kamado Joe, I was going to go with the GMG Jim Bowie.

 

[NGD]

Personally, GMG. I think Traeger is somewhat trading on its name rather than product improvement, whereas GMG is more in that Avis "we're #2; we try harder" position. When I looked at it a while back, GMG appeared to have better bang for the buck, better features, and didn't seem to be giving anything up.

Had I not bought my Kamado Joe, I was going to go with the GMG Jim Bowie.

Thanks for the reply. Thats pretty much the conclusion I’ve drawn well. Traeger seems to have a slightly higher failure rate with their controllers. Chatted to a few people that have one or the other. I have yet to hear a GMG owner say they wished they had gotten a Traeger. Plus the new wifi feature the GMGs have is pretty slick and only available on the highest end Tragers.

Appreciate the feedback.