Offset Smoker Experiments & Cooking. - Page 8

Scooty · April 16, 2019

Quote:

Originally Posted by clkeiper

I don't think I saved nearly enough wood. oops. I will just have to go sneak a few branches off the trees where I don't think he pruned hard enough.. I just started Sundays meat on the pseudo smoker...

anywhere near chicago soon?

We just took down a 40-50+ year old apple tree. Applewood is really nice on just about anything.

clkeiper · April 16, 2019

Alas, I am not. I need to stay closer to home than not. Maybe you can use that to smoke a pig or two.

Scooty · April 19, 2019

Quote:

Originally Posted by clkeiper

Alas, I am not. I need to stay closer to home than not. Maybe you can use that to smoke a pig or two.

check your pm.

recruiterg · May 27, 2019

It was cold and rainy in Minneapolis today, but I thought I'd do a pork shoulder/butt on the smoker. Turned out great. 9.5 hours at around 275 degrees.

Worth1 · May 27, 2019

That looks really good..

Is that one of those green egg things?

recruiterg · May 27, 2019

No, it is made by Weber. It’s called a Weber Smokey Mountain Cooker. It works pretty well, but it burns charcoal with wood chunks. I’ve heard in TX, you need to burn whole logs or your not really barbecuing.

SpookyShoe · May 27, 2019

You do not need to burn whole logs in order to be barbecuing in Texas. Texans are notorious for exagerating and some Texans are notorious for exagerating a great deal. Looks to me like you barbeque just fine.

Worth1 · May 28, 2019

I don't use whole logs to cook with.

Worth1 · May 28, 2019

It's not the size of the smoker that counts it is how you use it.

Worth1 · July 27, 2019

Been thinking about BBQ all week.

Ribs and chicken, hotlinks later.
Mayocoba beans in the new cast iron Dutch oven and homemade BBQ sauce cooking in another stainless steel one.
IMG_20190727_35427.jpg

Worth1 · July 27, 2019

That's melting brown sugar on top.
If I want sweet it will be with the real thing not high fructose corn syrup.

IMG_20190727_29510.jpg

Worth1 · July 27, 2019

Other ingredients include chili powder red pepper lemons limes black pepper cumin garlic powder salt tomato puree water and bourbon in the sauce.
The rub was the same thing minus liquids more or less plus the brown sugar.

Some of these BBQ sauces like Sweet Baby Ray's ingredients sound like a product from a chemical plant.
If you like the stuff, 'fine and dandy, but Sweet Baby Rays is the only sauce I have ever thrown away with disgust.

Worth1 · July 27, 2019

I forgot to mention I put one whole diced large onion in the sauce first thing.
After spice adjustments and addition of molasses and cider vinegar I used the boat motor to blend in all the lovely tasting cooked lemon and lime rinds.
The sauce has been simmering all day and ready.
You won't find anything like it in a store.
IMG_20190727_6918.jpg

IMG_20190727_19570.jpg

GoDawgs · July 27, 2019

Dang it, Worth! Now you got me wanting to fire up the grill again. Fortunately it's time to grill up another round of burgers for the freezer. I like to keep a stash of 'em around for quick eats. One minute in the microwave and they taste like they just came off the grill. I like to make them 1/3 lb pre-cook weight.

Hmmm, one of the local groceries has ground chuck on sale for $2.49/lb. Yep, I'll have to slide in there tomorrow morning and get a few big packs. Ooh, they have eggs at .75/dz too so it's time to make pickled eggs again.

Worth1 · July 27, 2019

Quote:

Originally Posted by GoDawgs

Dang it, Worth! Now you got me wanting to fire up the grill again. Fortunately it's time to grill up another round of burgers for the freezer. I like to keep a stash of 'em around for quick eats. One minute in the microwave and they taste like they just came off the grill. I like to make them 1/3 lb pre-cook weight.

Hmmm, one of the local groceries has ground chuck on sale for $2.49/lb. Yep, I'll have to slide in there tomorrow morning and get a few big packs. Ooh, they have eggs at .75/dz too so it's time to make pickled eggs again.

Yeah they were talking about BBQ on talk radio the other day.
Got me to thinking about BBQ.

The smoker is so big it isn't cost effective to cook off of it for small batches.
So I freeze most of it.
The ribs and chicken haven't been moved since they were put in.
Hotlinks have been on for awhile to.
Temperature is below 200F now because I have the dampers almost shut.
Taking nap or at least reading for a bit.

The whole affair cost about $20.00 in meat.

April 16, 2019	#107
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	Alas, I am not. I need to stay closer to home than not. Maybe you can use that to smoke a pig or two. __________________ carolyn k

May 27, 2019	#112
SpookyShoe Tomatovillian™ Join Date: Feb 2013 Location: El Lago, Texas Posts: 1,100	You do not need to burn whole logs in order to be barbecuing in Texas. Texans are notorious for exagerating and some Texans are notorious for exagerating a great deal. Looks to me like you barbeque just fine. __________________ Donna, Zone 9, Texas Gulf Coast

May 27, 2019	#110
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	That looks really good.. Is that one of those green egg things?

May 27, 2019	#111
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	No, it is made by Weber. It’s called a Weber Smokey Mountain Cooker. It works pretty well, but it burns charcoal with wood chunks. I’ve heard in TX, you need to burn whole logs or your not really barbecuing.

May 28, 2019	#113
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I don't use whole logs to cook with.

May 28, 2019	#114
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	It's not the size of the smoker that counts it is how you use it.

July 27, 2019	#115
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Been thinking about BBQ all week. Ribs and chicken, hotlinks later. Mayocoba beans in the new cast iron Dutch oven and homemade BBQ sauce cooking in another stainless steel one. IMG_20190727_35427.jpg

July 27, 2019	#116
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	That's melting brown sugar on top. If I want sweet it will be with the real thing not high fructose corn syrup. IMG_20190727_29510.jpg

July 27, 2019	#117
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Other ingredients include chili powder red pepper lemons limes black pepper cumin garlic powder salt tomato puree water and bourbon in the sauce. The rub was the same thing minus liquids more or less plus the brown sugar. Some of these BBQ sauces like Sweet Baby Ray's ingredients sound like a product from a chemical plant. If you like the stuff, 'fine and dandy, but Sweet Baby Rays is the only sauce I have ever thrown away with disgust.

July 27, 2019	#118
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I forgot to mention I put one whole diced large onion in the sauce first thing. After spice adjustments and addition of molasses and cider vinegar I used the boat motor to blend in all the lovely tasting cooked lemon and lime rinds. The sauce has been simmering all day and ready. You won't find anything like it in a store. IMG_20190727_6918.jpg IMG_20190727_19570.jpg

July 27, 2019	#119
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	Dang it, Worth! Now you got me wanting to fire up the grill again. Fortunately it's time to grill up another round of burgers for the freezer. I like to keep a stash of 'em around for quick eats. One minute in the microwave and they taste like they just came off the grill. I like to make them 1/3 lb pre-cook weight. Hmmm, one of the local groceries has ground chuck on sale for $2.49/lb. Yep, I'll have to slide in there tomorrow morning and get a few big packs. Ooh, they have eggs at .75/dz too so it's time to make pickled eggs again.