Smoking Meat Forums

Smoking Meat Forums http://www.smoked-meat.com/forum/ en Wed, 22 May 2013 11:19:56 GMT vBulletin 10 http://www.smoked-meat.com/forum/images/redbar/misc/rss.jpg Smoking Meat Forums http://www.smoked-meat.com/forum/ Welded my way into smoking http://www.smoked-meat.com/forum/showthread.php?t=28435&goto=newpost Wed, 22 May 2013 04:28:40 GMT I recently bought a new welder, and hit the ground running with a double-barrel bbq smoker. Last weekend we smoked our first turkey with great... I recently bought a new welder, and hit the ground running with a double-barrel bbq smoker. Last weekend we smoked our first turkey with great success, and this coming Saturday we'll be launching the summer right!

Can anyone recommend a thread for other homemade smoker designs, i'm already curious about doing another one? Plus, some friends have already asked me to make one for them!

Thanks

Ben

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]]> New Member Introductions L8knightbyte http://www.smoked-meat.com/forum/showthread.php?t=28435 <![CDATA[18.5" WSM $150 or B.O - Winnetka, Illinois]]> http://www.smoked-meat.com/forum/showthread.php?t=28432&goto=newpost Wed, 22 May 2013 02:05:18 GMT Comes with a cover and a stainless steel pot... www.ebay.com/itm/281110856497 Comes with a cover and a stainless steel pot... www.ebay.com/itm/281110856497 ]]> Classifieds MossyMO http://www.smoked-meat.com/forum/showthread.php?t=28432 A Crazy Weekend http://www.smoked-meat.com/forum/showthread.php?t=28431&goto=newpost Wed, 22 May 2013 01:57:10 GMT Like I posted earlier, my son now has a nicer smoker. Spring is finally here and he really wanted to have some fun. So we did......despite Mother... Like I posted earlier, my son now has a nicer smoker. Spring is finally here and he really wanted to have some fun. So we did......despite Mother Nature.

He had 2 racks of baby backs and I picked up a rack of Dino bones. Drove up early Saturday morning. Raining. We rubbed the baby backs with jalapeno mustard and MHGP. (Good choice, btw) Wrapped them with plastic and in the fridge. The beef ribs....Tatonka Dust and in the fridge.

About noon it finally quit raining. Got the Chargriller going. As you can see in the one pic, we turned the charcoal basket upside down, added foil to the firebox side and have a tube down to the grate. Works very well as is. We do have some SS plates cut, just need to drill and mount the L brackets.

Used RO lump in the green bag and had no issues running 230-260. Did a 2-2-1 type method for the BB's and 3-2-1 for the beef ribs. We also threw on a loaf of beer bread. Only have one pic. My son mixed it up. Thought it was too thick and added more beer. Came out light and moist. May play around with this more. It was gone! Got one piece. The blue cheese tater salad was a huge hit.

As soon as the ribs came off, the Chargriller was converted to a grill. There was hamburgers, hotdogs, brats and even veggie burgers grilled up. About a dozen people showed up. It was a blast!

I'm just going to post up the pics I have. There was a few too many beers served. The birds were chirping and the sun was coming up when I staggered to the couch. Hehe.

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]]> Multiple Meats RowdyRay http://www.smoked-meat.com/forum/showthread.php?t=28431 California Firm Recalls Ready-To-Eat Grilled Chicken Strips Due To Misbranding and Un http://www.smoked-meat.com/forum/showthread.php?t=28430&goto=newpost Wed, 22 May 2013 01:40:02 GMT Foster Farms, a Porterville, Calif. establishment, is recalling approximately 6,165 pounds of ready-to-eat grilled chicken breast strips that contain... Foster Farms, a Porterville, Calif. establishment, is recalling approximately 6,165 pounds of ready-to-eat grilled chicken breast strips that contain wheat and soy, known allergens, which are not declared on the product label

More... ]]> Misfit Food Safety http://www.smoked-meat.com/forum/showthread.php?t=28430 BBQ Chicken and Ribs http://www.smoked-meat.com/forum/showthread.php?t=28429&goto=newpost Wed, 22 May 2013 01:28:48 GMT Somebody gave me some ribs a while back that were already cut, I just threw them in the freezer and decided to cook them today. Seasoned with some... Somebody gave me some ribs a while back that were already cut, I just threw them in the freezer and decided to cook them today. Seasoned with some Mad Hunky GP rub. Some Bone in skin on chicken breasts and Hassel Back taters on the grill too. Tried some new sauce called The Best Sauce You Will Ever Taste. Was pretty good but way too sweet for my taste.
Everything on the grill.

Plated with some corn that was cooked on the grill and some veggies cooked in the wok as usual.

]]> Hot Off The Grill Vermin99 http://www.smoked-meat.com/forum/showthread.php?t=28429 Spicy Hot Veggie Stir Fry http://www.smoked-meat.com/forum/showthread.php?t=28428&goto=newpost Wed, 22 May 2013 01:01:25 GMT I love this stuff

Some of the necessaries

Stirring and frying. Yeah, that's tofu in there :banana_smiley:

Ready for the plate

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]]> From The Kitchen gracoman http://www.smoked-meat.com/forum/showthread.php?t=28428 Blue Cheese Tater Salad http://www.smoked-meat.com/forum/showthread.php?t=28427&goto=newpost Wed, 22 May 2013 00:45:56 GMT This is something I discovered completely by accident. Not a fan of blue cheese. Prefer to use baked or smoked potatoes for tater salad. Way more... This is something I discovered completely by accident. Not a fan of blue cheese.

Prefer to use baked or smoked potatoes for tater salad. Way more flavor than boiled. Also like to make a loaded tater salad once in a while. Just take the majority of the peeling off. 50/50 blend of mayo and ranch, green onion or chives and bacon. Throw some shredded cheddar on top. Kinda like a cold loaded baked tater. :drooling:

Well, after making several buffalo wing dishes a while back, I had a bottle of blue cheese dressing in the fridge. The two look identical. Yep, grabbed the wrong one. Doh! Way better than I thought. So......

While making the ribs last Thursday I threw on some taters. These taters were huge. 9 taters in a 10# bag! Friday night I made it on purpose. Reheated the last of the ribs in the oven and the salad.

Brought it to the party Saturday. My son, balked. My DIL wrinkled her nose. Said try it. Should have seen the look on their faces. 75% of the guests said they didn't like blue cheese. There was none left. Give it a try.

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]]> Side Items RowdyRay http://www.smoked-meat.com/forum/showthread.php?t=28427 Ribs And Corn http://www.smoked-meat.com/forum/showthread.php?t=28426&goto=newpost Wed, 22 May 2013 00:22:23 GMT My son wanted me to come up this last weekend for a get together. Wanted to smoke some baby backs. He has not tried ribs yet. Not something I'm real familiar with either. Usually spares cut St. Louis style. Local store had them on sale. Grabbed a rack to practice. Had some corn too.

Wanted to do them on the Akorn. Well, mother nature has been a real pain in the arse. Rain, high winds, low temps, just crazy. So last Thursday I threw them on the gasser with whiskey chips in the smoker box.

Used the MHGP, of course. Not much of a smoke ring and they were more tender than I wanted. Fall apart and couldn't really cut them. That's ok, learned from it. I usually put some apple juice in the foil. Didn't have any. Tried a little honey and margarine. OMG! :drooling:

The corn is rubbed with margarine and Mrs. Dash Garlic and Herb. Wasn't bad for early corn. Also threw on some Taters for later.

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]]> Pork RowdyRay http://www.smoked-meat.com/forum/showthread.php?t=28426 First tri tip http://www.smoked-meat.com/forum/showthread.php?t=28425&goto=newpost Tue, 21 May 2013 23:23:09 GMT Just picked up my first tri tip. I plan on cooking it tomorrow, how lean should I trim it? I plan on searing it, then putting it on the Treager at... Just picked up my first tri tip. I plan on cooking it tomorrow, how lean should I trim it? I plan on searing it, then putting it on the Treager at about 225F until the internal temp comes to 135F. Short rest and then devower it. ]]> Beef V-DAWG http://www.smoked-meat.com/forum/showthread.php?t=28425 A few pork rinds... http://www.smoked-meat.com/forum/showthread.php?t=28424&goto=newpost Tue, 21 May 2013 22:38:16 GMT took the skins from the bellies we made last week and fried them up and made some rinds and then salted them up when done. These things were very... took the skins from the bellies we made last week and fried them up and made some rinds and then salted them up when done. These things were very tasty...

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]]> Pork BIGGLOPEZ http://www.smoked-meat.com/forum/showthread.php?t=28424 Attention Kettleheads http://www.smoked-meat.com/forum/showthread.php?t=28423&goto=newpost Tue, 21 May 2013 21:53:08 GMT http://toolwizard.com/store/index.cfm/product/277/bar-b-que-buddy-table.cfm Pretty cool :welcome: Think I might order one :) http://toolwizard.com/store/index.cf...uddy-table.cfm
Pretty cool :welcome: Think I might order one :) ]]> Charcoal Smokers Doug S. http://www.smoked-meat.com/forum/showthread.php?t=28423 what is the most recommended learning tool for making sausage http://www.smoked-meat.com/forum/showthread.php?t=28422&goto=newpost Tue, 21 May 2013 21:18:54 GMT OK you Sausage Guys..........what do you recommend for a new person to the sausage making world? reading, hands on, or what? I read all of these... OK you Sausage Guys..........what do you recommend for a new person to the sausage making world? reading, hands on, or what?
I read all of these sausage threads and drool, what will be the fastest (safest) route to making sausage? ]]> Sausage smc51 http://www.smoked-meat.com/forum/showthread.php?t=28422 Roc City Ribfest - 5/25 5/26 Rochester NY http://www.smoked-meat.com/forum/showthread.php?t=28421&goto=newpost Tue, 21 May 2013 19:37:29 GMT I know Zeeker will be there judging. Anyone else from the forum going to be out there? I know Zeeker will be there judging. Anyone else from the forum going to be out there? ]]> BBQ Cook offs Fatback Joe http://www.smoked-meat.com/forum/showthread.php?t=28421 Busy day..... http://www.smoked-meat.com/forum/showthread.php?t=28420&goto=newpost Tue, 21 May 2013 19:32:29 GMT Got up at 6 AM today and put 10 # of venison / pork snack sticks in the smoker. 2 hours later 2# of pork and 8# of beef jerky got added. Some of it... Got up at 6 AM today and put 10 # of venison / pork snack sticks in the smoker. 2 hours later 2# of pork and 8# of beef jerky got added. Some of it started finishing by 10 AM.

While the jerky was smoking away, I had 43# of pork butts ready to debone and rub down with cure for Bearcarver Pulled Butt Ham. Ended up with 39# of boneless meat bagged up for about a 7 day rest in the fridge.

:faint: ]]> Pork merrell http://www.smoked-meat.com/forum/showthread.php?t=28420 Hello from southern MN http://www.smoked-meat.com/forum/showthread.php?t=28419&goto=newpost Tue, 21 May 2013 19:13:45 GMT Just a note to say hi from Owatonna MN. I've been smoking about 6 years now, am self taught, and have 2 upright gas water smokers and a Weber Genesis for a grill.

I'm really glad I found this place and look forward to finally talking to people that understand my obsession!

Sherlock ]]> New Member Introductions Sherlock http://www.smoked-meat.com/forum/showthread.php?t=28419