BUSTER Posted June 12, 2010 Report Share Posted June 12, 2010 Wow funny i am reading this, i too am in the market and asked for price on the big green egg WOW price is with frame and side fold down wings and without frame if your going to mount it in a table ex-large $1500.00 and $1770.00 large is $1100 and 1360 medium is 900 and 1140 sm is 700 and 840 Link to comment Share on other sites More sharing options...
Gerritt Posted June 12, 2010 Author Report Share Posted June 12, 2010 add in the second tier rack.. the place setter (for indirect cooking) etc etc etc they certainly are an investment! Link to comment Share on other sites More sharing options...
fishnsled Posted June 12, 2010 Report Share Posted June 12, 2010 Here is last nights feast. Apple Wood Smoked. Chicken Breasts, stuffed with Gouda and Jalapenos Fennel Sausages from a local butcher Left overs tonight! A couple of new menu items for the next trip to Bernie's is see. The chicken sounds and looks very good. The sausages would make a fine pork candy. lol! Link to comment Share on other sites More sharing options...
Gerritt Posted June 12, 2010 Author Report Share Posted June 12, 2010 We can do that, cause I got two! Link to comment Share on other sites More sharing options...
Gerritt Posted June 14, 2010 Author Report Share Posted June 14, 2010 Decided to try Moink balls for the first time! I hope I can now be certified.... the girlfriend would be ecstatic LOL.. I also smoke up some Chorizo and man did they turn out fantastic! The kids would not leave me alone at the BBQ once they had a sample of the Moinks! they were inviting friends over in the neighbourhood etc.. it got chaotic! anyways enough of the blabber... and onto the pron.. I started with these... and a couple packs of this.. Labour intensive... this helped! Off the Q... am I certified yet? the chorizo Veg.. and some more.. Ready to dine.. Hope you enjoyed, I know I will! G Link to comment Share on other sites More sharing options...
Burtess Posted June 14, 2010 Report Share Posted June 14, 2010 Looks fantastic Gerritt!!! You've got my vote! Burt Link to comment Share on other sites More sharing options...
Gerritt Posted June 14, 2010 Author Report Share Posted June 14, 2010 Nice to see someone else likes Q pron as well!! Link to comment Share on other sites More sharing options...
Roy Posted June 14, 2010 Report Share Posted June 14, 2010 Yeah, you're certified Gerritt. That all looks great! What's the glaze, Gerritt? Link to comment Share on other sites More sharing options...
Muskieman Posted June 14, 2010 Report Share Posted June 14, 2010 MMMMMMM....Moink balls....:Homer slobbering Emoticon: You should make a HUGE batch for all the OFC'rs to have at Lakair. Randy Link to comment Share on other sites More sharing options...
GBW Posted June 14, 2010 Report Share Posted June 14, 2010 (edited) nice smoking G. I picked up this unit http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_10212357_325009001_325000000_325009000?cmCat=CROSSSELL_SEARCH on Sunday and can't wait to use it. I have already cured it. Edited June 14, 2010 by GBW Link to comment Share on other sites More sharing options...
Gerritt Posted June 14, 2010 Author Report Share Posted June 14, 2010 Yeah, you're certified Gerritt. That all looks great! What's the glaze, Gerritt? PC tequila habanero sauce, the meatballs were rolled in Plowboys before being wrapped. Wish I could make up there Randy.. but these were smoked low n slow using a mixture of Apple and Cherry chunks, as well as RO Lump, on my barrel smoker.. I would need a smoker to make em up there.. G Link to comment Share on other sites More sharing options...
Gerritt Posted June 14, 2010 Author Report Share Posted June 14, 2010 nice smoking G. I picked up this unit http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_10212357_325009001_325000000_325009000?cmCat=CROSSSELL_SEARCH on Sunday and can't wait to use it. I have already cured it. Looks like a nice unit! be sure to post some pron into this thread! G Link to comment Share on other sites More sharing options...
shan&jay Posted June 16, 2010 Report Share Posted June 16, 2010 gerrit - any tips for your stuffed chicken breasts? temp? and how long? they sounded soo good i tried your recipe last night only difference i wrapped them in bacon to help hold them together. unfortunatly i they where a bit too dry think i over cooked them but they where still delicious. i just picked up an electric masterbuilt smoker when canadian tire had their big sale a few weeks ago so far iv done ribs, rainbow trout, ribs and gerrits stuffed jalapeno and gouda chicken breasts, lookin for some good ideas the bacon wrapped meatballs look pretty good. anybody ever use this model of smoker before?i think i may have to make a few modifications to get moke smoke from it Link to comment Share on other sites More sharing options...
Roy Posted June 16, 2010 Report Share Posted June 16, 2010 for more smoke I wet my wood...as it were..... Link to comment Share on other sites More sharing options...
Burtess Posted June 16, 2010 Report Share Posted June 16, 2010 ABT's (Atomic Buffalo Turds)..... Cut and clean the jalapeno peppers... the more membrane you leave, the hotter they will be on average. Pipe in a stripe of cream cheese (mix some seasonings in there too).... Add a Lil' Smokey (cocktail sausage - I cut them in half)... Wrap in bacon.... Put them on the smoker (for about an hour)... Done.... and enjoy!!! And be careful.... they are very adictive!! Burt Link to comment Share on other sites More sharing options...
Roy Posted June 16, 2010 Report Share Posted June 16, 2010 Looks great, Burt. OK, who stole the first piece on the bottom skewer? eh? Link to comment Share on other sites More sharing options...
Burtess Posted June 16, 2010 Report Share Posted June 16, 2010 Looks great, Burt. OK, who stole the first piece on the bottom skewer? eh? The chef has to make sure its edible don't ya know! Burt Link to comment Share on other sites More sharing options...
Gerritt Posted June 16, 2010 Author Report Share Posted June 16, 2010 Ohhh man those ABT's Look good!!!! Link to comment Share on other sites More sharing options...
GBW Posted June 17, 2010 Report Share Posted June 17, 2010 Looks great, Burt. OK, who stole the first piece on the bottom skewer? eh? Roy is as sharp as a hook I tell ya... Burt, those look great! Gerritt, I will post when I have time for my first smoke. shan&jay, you may want to get *can't think of the name of the product right now* to seal the door better. I know I am on my gas one. Too much smoke is getting out and I have to switch to Apple chuncks rather then chips. Link to comment Share on other sites More sharing options...
GBW Posted June 17, 2010 Report Share Posted June 17, 2010 Oh, it's a "fireplace door seal" type of product you want to get more heat and less lost smoke. Link to comment Share on other sites More sharing options...
Burtess Posted June 17, 2010 Report Share Posted June 17, 2010 I don't know what it is like with the electric or gas smokers, but with the Weber... less smoke is sometimes more... I use maybe 2 small fist sized chunks of wood (usually cherry or oak/fruit wood) for the entire process. Once the Weber is up and running stable, you really don't see any smoke coming out the top, just a thin, bluish vapour. You don't generally want to be adding smoke wood all the time as you can easily overpower some meats (especially fowl). This is "hot smoking" or BBQ'ing though.... 220-250F. Although I routinely do pork shoulder and ribs above this temperature with fantastic results. Burt Link to comment Share on other sites More sharing options...
danbouck Posted June 17, 2010 Report Share Posted June 17, 2010 My left arm started tingling just looking at those Link to comment Share on other sites More sharing options...
Hooked Posted June 17, 2010 Report Share Posted June 17, 2010 Man...I really gotta learn this smoking technique. The food looks too fantastic to pass up! Anybody know of any informative books out there that help out with recipes for smokers? I think I'll look for a cheaper, in price, smoker to start off with though. Link to comment Share on other sites More sharing options...
shan&jay Posted June 17, 2010 Report Share Posted June 17, 2010 smoked rainbow trout: brine- couple cups of watter about a 1/2 c of brown sugar about half cup of coarse salt let sit in fridge overnight rinse with cold watter pat dry with paper towell top with some cracked black pepper smoke for about 4 hours i used mesqite chips cause thats all i had but alder is prefered for fish 1st time smoking fish and it turned out amazing Link to comment Share on other sites More sharing options...
Gerritt Posted June 17, 2010 Author Report Share Posted June 17, 2010 Man...I really gotta learn this smoking technique. The food looks too fantastic to pass up! Anybody know of any informative books out there that help out with recipes for smokers? I think I'll look for a cheaper, in price, smoker to start off with though. This is a great resource dedicated to all things BBQ. http://www.bbq-brethren.com G. Link to comment Share on other sites More sharing options...
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