Smoker recipies

[misfish]

57 minutes ago, akaShag said:

And what, pray tell, is that?  The ribs look AWESOME!!!!!

Thanks Doug

 

4= smoking time

 

3= wrap in foil time

 

1= remove foil and let dry out a bit

 

Like I said, bones pulled right out

 

Edited January 16, 2021 by misfish

[Crimsongulf]

Did these up last Monday for the Bama - Ohio state game.

 

 

[misfish]

1 minute ago, Crimsongulf said:

Did these up last Monday for the Bama - Ohio state game.

 

 

When I had a job,I did those too.

Would of been nice to have them on the side with the ribs.

[akaShag]

11 minutes ago, misfish said:

3= wrap in foil time

So you wrap them in foil for three hours, NOT on any heat source at all, just letting them soak in their own smokey juices?  Or do you keep heating them in the foil?  By the look of that last photo, you put BBQ sauce on them when you serve them?  I have done ribs a fair number of times, but never cooked them in the smoker.

[Crimsongulf]

2 minutes ago, misfish said:

When I had a job,I did those too.

Would of been nice to have them on the side with the ribs.

Those are Florida spiny lobster tails  I got them from a friend that was down in South Florida for the holidays..

[misfish]

2 minutes ago, akaShag said:

Or do you keep heating them in the foil?

Yup

Just wrap and back in the smoker. I add a half pan of chips while this goes on. Just for smelling the smoker.LOL

[akaShag]

Thanks Brian.  One of these years I am going to give that a go.

[mamona]

The 4-3-1 is my preferred method. Additionally when wrapping I am basting with good quality honey and adding a little bit of butter.

[smitty55]

7 hours ago, akaShag said:

And what, pray tell, is that?  The ribs look AWESOME!!!!!

I'd always heard of the 3-2-1 method, but use more of 4-2-1.  it's about the different cooking times. 4 hours in the smoker, then two hours wrapped in foil with or without liquid which steams the meat so it doesn't dry out and then one last hour unwrapped again to form a crust. My Big Chief doesn't get very hot so I finish in the oven. Brian just stretched it out, and yea they look great.

Edit: Oops, looks like I'm late with that response lol.

Edited January 17, 2021 by smitty55

[smitty55]

4 hours ago, mamona said:

The 4-3-1 is my preferred method. Additionally when wrapping I am basting with good quality honey and adding a little bit of butter.

Last batch I did I used some apple cider in the foil, that worked real good.
I've also used mustard and once mayo as a light layer on the ribs and then a coating of spice rub and let sit overnite in the fridge. Made for a nice bark.

[misfish]

Failed to mention,I had them in brine for 3 days. The normal,B sugar,Kosher salt,pepper corns and bay leafs . Rested after for 24 hrs in the fridge .

Edited January 17, 2021 by misfish

[FILTHY OAR]

Did up a batch of cajun jerky nuggets over the holidays, also a ham and baked beans..

[Big Cliff]

Got to try the beans in the smoker OMG I am drooling just thinking about it 😊

[FILTHY OAR]

Got a 15lb brisket going in the smoker on Sunday, when it's time to wrap I'm going to separate the flat and put it in the slow cooker and the point going back on for burnt ends, pics to follow.

[FILTHY OAR]

On 1/22/2021 at 8:24 PM, FILTHY OAR said:

Got a 15lb brisket going in the smoker on Sunday, when it's time to wrap I'm going to separate the flat and put it in the slow cooker and the point going back on for burnt ends, pics to follow.

Decided to hold off on the burnt ends as this was a big brisket and I would of been all brisketed out after eating the slow cooker flat. I spice rubbed it and put it in the oven for 30mins to sear it then in the slow cooker for 11hrs, turned out pretty good, was so tender it started to fall apart on the bend test. I'll post up some pics when I do the burnt ends on the smoker. Diner and 3 days of sandwiches for lunch.

[FILTHY OAR]

Had to share this, my wife just made the best beef barley soup with the left over brisket. She saved the ojus from the slow cooker and added it to the broth, this made a world of difference in the taste, soooooo beefy OMG.

[Big Cliff]

Beauty, I am guessing you would get a bit of that smokey flavour in the soup? 

[FILTHY OAR]

Hi BC, since it was a large brisket and I decided to smoke the point fpoor burnt ends another day I just seared the flat in the oven and into the slow cooker , so no smokey flavor in the soup, just lots of beefy flavor.

[Crimsongulf]

Bacon wrapped smoked meat loaf

 

[FILTHY OAR]

Cut a square out, slap it between a bun and have at er lol

[mamona]

On 1/30/2021 at 12:25 PM, Crimsongulf said:

Bacon wrapped smoked meat loaf

That should be illegal

[FILTHY OAR]

Just picked up this 14lb pork belly yesterday for home made bacon, all trimmed up and into a brown sugar, maple syrup and peppercorn brine. Will brine for 7days and then into the smoker, pic's to follow

[mamona]

This is nice, cannot wait for the next pics. Why are brining with brown sugar?

[akaShag]

3 hours ago, FILTHY OAR said:

Just picked up this 14lb pork belly yesterday

Where did you get the whole pork belly?  The last three times I made side bacon I had to make do with pre-cut strips of pork belly from Costco.  They are only about an inch and a half wide, so it's harder to slice the finished product.

You don't mention curing salt, hopefully you do use a cure?

Doug

[Big Cliff]

Sobye's has whole skinless fresh pork bellies for $3.88 / lb until Wednesday 

Edited February 1, 2021 by Big Cliff