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  1. #76
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    Dec 2002
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    2,184
    Hot dammit that looks fucking money.
    Gotta give that a go this week.

  2. #77
    Join Date
    Nov 2009
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    Quote Originally Posted by gatorboy View Post
    How long did the chicken take?
    About 5 hours.

    The leftovers made for a mighty fine smoked chicken, wild, rice and potato soup as well. If you make your own broths ever, the smokiness adds a nice element to the soup that you don't usually get in your standard chicken broth.

    FWIW i'm a fan of stuffing the bird with apples/onions/etc. vs the beer can. I think it's been pretty well proven that the beer does absolutely nothing to improve the cooking of the chicken.
    I wear crocs for the style, not the comfort.

  3. #78
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    Sep 2002
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    OREYGUN!
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    Nice tipp- I've wondered about smoked lamb for a bit

  4. #79
    Join Date
    Jan 2004
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    the Low Sierra
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    that lamb looks fucking good

    smoked some pig butt in the Char Broil Saturday for World Cup lunch yesterday - a couple 4-5 pounders with a spicy dry rub and basted occasionally with a mix of 1/4 cup Pepper Plant chunky garlic hot sauce + 1 cup lime juice + 1 cup apple cider vinegar - smoked 10 hours with mesquite charcoal and oak chunks - shredded it when I pulled it off the grill and put it in a small dutch oven with some of the liquid in the fridge overnight, then put that in the gas grill set on low for a couple hours yesterday morning to warm it up - smoked pig tacos for all

    I have given up on buying and soaking smoker chips - I just cut oak chunks and small branches when I'm doing firewood and gather the little debris from splitting - I have a couple big trash cans full of oak for the smoker - I don't mind tending the fire when I have the time, but a BGE would be sweet

  5. #80
    Join Date
    Nov 2009
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    1,480
    80/20 ground beef formed into a lightly packed patty, salt pepper, high heat (500+) to seat the outsides quickly then lower heat to around 350 for a slower internal cook. Let sit for 5 min before serving. So easy, but so fucking good.

    Cheddar+bacon+sauteed onions+tomato+bbq sauce on a toasted bun for the absolute win.
    I wear crocs for the style, not the comfort.

  6. #81
    Join Date
    Jan 2010
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    2 hours from anything
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    7,839
    I love smoked, lamb, it's easy to over cook though. I like putting a sliced slab of bacon on the smoker and gradually spread it out over time. Sprinkle repeatedly with brown sugar for candied bacon. Put above drier meats for automatic sopping.

    Last weekend after hiking up mountains, dragging, cutting and splitting wood, 7 of us took down 8 lbs pork shoulder, 15lbs ribs, 2 lb bacon, and 2 3.5 lb chickens over a period of 8 hrs. The lamb had to be saved until breakfast.

    Sent from my VS980 4G using TGR Forums

  7. #82
    Join Date
    Jul 2014
    Location
    TennesseeJed
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    9,373
    Great thread.

    Porterhouse tonight.

  8. #83
    Join Date
    Jan 2004
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    the Low Sierra
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    FKNA fired up!



    and ready to go - pork ribs with dry rub (Tony Cachere's seasoning with brown sugar, dry mustard, ginger and lemon peel - making bbq sauce as this stuff cooks - 1/2 chicken with the rub the local market uses - I don't know what it is, but it's a family favorite





    oops almost forgot these - something new - beer brats - never smoked sausages so I thought I'd try it out while the fire was going





    now we're cooking




    chugging away - unfortunately I'm starving and am about 5-6 hours away from being able to eat this stuff and I don't have any smoked goodness in the fridge - time for stinky cheese, salami and crackers

  9. #84
    Join Date
    Nov 2003
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    Stuck in perpetual Meh
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    35,621
    No way that chicken and those sausages will take that long.

  10. #85
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    Jan 2004
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    the Low Sierra
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    true

    I'll pull them before the ribs.

  11. #86
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    Jan 2004
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    the Low Sierra
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    chicken and brats came off after 3.5 hours



    Ribs at 4 hours


  12. #87
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    May 2009
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    pdx
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    Quote Originally Posted by telemike View Post
    chicken and brats came off after 3.5 hours
    ques: brats not overdone?

  13. #88
    Join Date
    Jan 2004
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    the Low Sierra
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    Probably

    but remember

    when you smoke, almost everything LOOKS overdone

  14. #89
    Join Date
    Feb 2005
    Posts
    11,359
    Quote Originally Posted by telemike View Post
    Probably

    but remember

    when you drink IPA's all night, almost nothing LOOKS overdone
    FIFY. 098765

  15. #90
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    Jan 2004
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    the Low Sierra
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    taste test says brats are not quite done

    they need another ipa

  16. #91
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    Nov 2003
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    Brats need to be finished on the grill.

  17. #92
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    Jan 2004
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    the Low Sierra
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    That's the plan. Ribs traveling to a friend's house tonight. Brats grilled for lunch tomorrow. Chicken unassigned at this time.

  18. #93
    Join Date
    Feb 2008
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    Under the bridge
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    2,551
    Tomorrow, I'm going to smoke my first brisket (I've never, ever cooked a brisket) and first smoked chicken. Brisket is dry-rubbed and put in fridge until morning. I'll rub the chicken tomorrow morning, but brining it tonight.

    Fat-side up on the brisket the whole time? 5 lb. ≈ 4-5 hours smoked until internal 165...then foil-wrapped until 190. Planning on 6-7 hours total.

    I'm thinking vertical chicken, stuffed with herbs for ≈ 3.5 hours. Should I smoke for a couple hours then foil-wrap it....or smoke it the entire time?
    Quote Originally Posted by Skidog View Post
    Pics including altimeter reading or it didnt happen.

  19. #94
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
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    Hall of shame:

    Did a chicken on the rotisserie last weekend. Had the front and back burner on low, and the middle one completely off. Smoker box filled with (dry) apple wood chips. Got the chicken in position, started spinning, and walked away for probably less than 10 min to clean up the mess in the kitchen. Came back out to a major flare-up. Seems the fat dripping off the chicken found its way onto/into the smoker box, whose wood chips were burning instead of smoking. Awesome; black skin, and raw chicken.

    It only took a minute to get the flames under control, and the skin wasn't completely trashed. I was able to salvage the mess, and it turned out pretty tasty, but not the golden, crispy skin I was hoping for. Fucking destroyed a duck in similar fashion last November.

    Note to self: Cooks should not be doing dishes, really ever, but especially not during critical stages of teh smokinz. Also need to find the right burner setting so chips smoke, not burn, and the right position for the box, so fat drippings don't end up contacting smoldering wood chips, or the burners for that matter.

    I've done some roasts, and even tandem chickens on the rotisserie before without a problem, but without the smoker box. I need a redemption round.
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  20. #95
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    Nov 2003
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    Stuck in perpetual Meh
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    Open top smoker box? Put a foil lid on it and poke holes in the foil. Keeps the O2 level low enough that you don't get combustion.

  21. #96
    Join Date
    Mar 2009
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    one of those gaper mountain towns
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    ^It's got holes in the lid, and usually just smokes, not ignites. I blame the jongs who recommended not soaking my chips. Amateurs.
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  22. #97
    Join Date
    Feb 2008
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    Under the bridge
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    Brisket and Chicken are AMAZING. Brisket isn't as tender as I thought it would be, but still with great flavor and juicy. Chicken is incredible...flavorful, moist...with a touch of smokiness.

    only regret is never doing this before. Smoked turkey next weekend.
    Quote Originally Posted by Skidog View Post
    Pics including altimeter reading or it didnt happen.

  23. #98
    Join Date
    Mar 2008
    Location
    'Merica
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    2,169
    I've got jerky marinating, corned beef and pork loin with a dry rub on them, all waiting for the smoker. I'll put a bit of smoke on the jerky, then finish dehydrating it in the oven. The corned beef will get most of the day in the smoker for montreal smoked meat, and then put the pork loin in for a couple hours in the afternoon before dinner.

    I also stopped by my local butcher today and have him grinding & mixing up about 10 lbs of ground beef / bacon, in about a 80/20 mix for burgers and meat balls. I'm going to make spaghetti in a few weeks and I think I will smoke the meatballs briefly before putting them in the sauce.
    Quote Originally Posted by Smoke
    Cell phones are great in the backcountry. If you're injured, you can use them to play Tetris, which helps pass the time while waiting for cold embrace of Death to envelop you.

  24. #99
    Join Date
    Jul 2002
    Location
    Suckramento
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    19,217
    Quote Originally Posted by gatorboy View Post
    Brisket and Chicken are AMAZING. Brisket isn't as tender as I thought it would be, but still with great flavor and juicy. Chicken is incredible...flavorful, moist...with a touch of smokiness.

    only regret is never doing this before. Smoked turkey next weekend.
    There are usually two cuts of brisket available, the point and the flat. The flat is leaner, and more available than the point. The point will be juicier.
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  25. #100
    Join Date
    Sep 2010
    Posts
    698
    After reading through this did some wings w/ a rub and apple wood...not sure I'll cook wings any other way for the rest of my life. Good stuff on this thread.

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