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Posted: 4/17/2022 11:45:42 PM EDT
[#1]
Looks incredible!
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Posted: 4/18/2022 1:17:42 AM EDT
[#2]
Quote HistoryOriginally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/1C751737-47A5-4A2B-95A6-62A4F3B3DE63-1794523.jpg https://www.ar15.com/media/mediaFiles/51536/F627DF51-9F9C-4791-AC63-6FD8E9BFC175-1794843.jpg https://www.ar15.com/media/mediaFiles/51536/452C6AB6-D02B-4522-8E38-510B9507C46C-1795561.jpg https://www.ar15.com/media/mediaFiles/51536/276D6D12-E274-4AC5-873F-3BB14B0596BD-1795563.jpg https://www.ar15.com/media/mediaFiles/51536/A63F2A19-90FF-4F4C-82F9-FFC7BD7EA879-1795565.jpg
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Posted: 4/18/2022 11:49:32 AM EDT
[#3]
Quote HistoryOriginally Posted By Libertas: Holy shit! Now that's a smoke ring. Damn near 50% of the flat Quote HistoryOriginally Posted By Libertas: Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/1C751737-47A5-4A2B-95A6-62A4F3B3DE63-1794523.jpg https://www.ar15.com/media/mediaFiles/51536/F627DF51-9F9C-4791-AC63-6FD8E9BFC175-1794843.jpg https://www.ar15.com/media/mediaFiles/51536/452C6AB6-D02B-4522-8E38-510B9507C46C-1795561.jpg https://www.ar15.com/media/mediaFiles/51536/276D6D12-E274-4AC5-873F-3BB14B0596BD-1795563.jpg https://www.ar15.com/media/mediaFiles/51536/A63F2A19-90FF-4F4C-82F9-FFC7BD7EA879-1795565.jpg 
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Posted: 4/19/2022 10:11:23 PM EDT
[#4]
I’ve been doing some smoked quarters lately and finishing them with “Firecracker” sauce… folks seem to love them !
 Attached File |
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Posted: 4/22/2022 10:06:09 PM EDT
[#5]
Baby backs coming along.
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Posted: 4/22/2022 10:15:34 PM EDT
[#6]
I’m putting a brisket on tomorrow night. Wish me luck.
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Posted: 4/22/2022 10:49:01 PM EDT
[Last Edit: DK-Prof]
[#7]
My local grocery store didn’t have baby backs today, and only had St. Louis style.
 Now, given that I have actually lived in St. Louis for over a decade, I’ve got no beef with St. Louis ( and I LOVE the “pork steak” cut of meat), but I really prefer baby backs for a slow smoke. So I found a rack of baby backs in the chest freezer, as well as a rack of “pork ribs” (not sure what that means  ), so I’m going to smoke that tomorrow, and I will throw the St. Louis style ribs in the freezer. |
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Posted: 4/22/2022 11:03:45 PM EDT
[#8]
Wood fired burgers and chicken thighs on the Gabby’s Santa Maria grill.
 
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Posted: 4/23/2022 9:00:22 AM EDT
[#9]
Made the final adjsutments to my BGE.
Soon. |
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Posted: 4/23/2022 12:06:22 PM EDT
[#10]
THE RIBS ARE IN THE SMOKER!!!
 I’ll add the chicken wings later. 
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Posted: 4/23/2022 2:10:58 PM EDT
[#11]
Ribs are looking good.
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Posted: 4/23/2022 4:13:22 PM EDT
[#12]
Ribs are almost done, wings are on:
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Posted: 4/23/2022 4:22:09 PM EDT
[#13]
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Posted: 4/24/2022 12:26:40 AM EDT
[#14]
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Posted: 4/24/2022 7:24:30 AM EDT
[#15]
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Posted: 4/27/2022 11:06:13 PM EDT
[#16]
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Posted: 4/28/2022 10:18:36 AM EDT
[Last Edit: DK-Prof]
[#17]
The weather is supposed to be kind of cool this weekend, and my wife is at work all day Saturday ... so I am not sure whether I am going to smoke some ribs/chicken or not.
To me, part of the whole "smoking" activity is sitting out in the warm weather on the deck with my wife, and slowly drinking beer all day. If the weather is not warm, and she's not home, then it seems like more of a chore. |
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TX, USA
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Posted: 4/28/2022 10:34:10 AM EDT
[#18]
Quote HistoryOriginally Posted By DK-Prof: The weather is supposed to be kind of cool this weekend, and my wife is at work all day Saturday ... so I am not sure whether I am going to smoke some ribs/chicken or not. To me, part of the whole "smoking" activity is sitting out in the warm weather on the deck with my wife, and slowly drinking beer all day. If the weather is not warm, and she's not home, then it seems like more of a chore. https://www.orwhateveryoudo.com/2021/01/smoked-over-the-top-chili.html |
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GA, USA
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Posted: 4/28/2022 10:37:53 AM EDT
[#19]
Quote HistoryOriginally Posted By leadnbrass: Sounds perfect for over the top chili... https://www.orwhateveryoudo.com/2021/01/smoked-over-the-top-chili.html Quote HistoryOriginally Posted By leadnbrass: Originally Posted By DK-Prof: The weather is supposed to be kind of cool this weekend, and my wife is at work all day Saturday ... so I am not sure whether I am going to smoke some ribs/chicken or not. To me, part of the whole "smoking" activity is sitting out in the warm weather on the deck with my wife, and slowly drinking beer all day. If the weather is not warm, and she's not home, then it seems like more of a chore. https://www.orwhateveryoudo.com/2021/01/smoked-over-the-top-chili.html |
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Posted: 4/28/2022 11:22:35 AM EDT
[#20]
I gotta try some beef ribs soon.
Last night was the last of my elk tenderloin, some sausage, zucchini and mushrooms. Always a couple slices of good bacon in there.  Attached File |
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Posted: 4/28/2022 3:03:11 PM EDT
[Last Edit: sabre_kc]
[#21]
Last night’s festivities. Picked up an aged ribeye from a buddy of mine that runs a butcher/bbq shop south of KC, if you’re in the area, you know him. Steak was dry aged 14 days wrapped in red wine soaked cheesecloth. This was my first shot at reverse sear, I’ve never cooked a steak this thick before.
Seasoned with salt and pepper an hour before I lit the coals Basted with butter, garlic, and rosemary Cooked over B&B lump briquettes indirect until the internal was 90 degrees, then moved it over to the fire side of the PK for sear, pulled at 125. This cook was well outside of my comfort zone but I’m really glad I did it, easily the best I’ve ever eaten. Now I must do a tomahawk. https://kurzweilscountrymeats.com/ Great people, great products.  
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MT, USA
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Posted: 4/28/2022 5:36:06 PM EDT
[#22]
This local 4# shoulder was from a few weeks ago. Didn't take a pic of the final bark, but I did Chud's BBQ foil boat in lieu of wrapping this go around. Awesome final bark! Probably the best pulled pork I've made since starting smoking on the Weber Kettle a few years ago. I've got half a belly from the pig that I plan to try pork belly burnt ends with soon, some dino ribs from our local beef, as well as a couple Costco briskets to smoke over the next couple months!
  
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MT, USA
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Posted: 4/28/2022 5:37:31 PM EDT
[#23]
Quote HistoryOriginally Posted By sabre_kc: Last night’s festivities. Picked up an aged ribeye from a buddy of mine that runs a butcher/bbq shop south of KC, if you’re in the area, you know him. Steak was dry aged 14 days wrapped in red wine soaked cheesecloth. This was my first shot at reverse sear, I’ve never cooked a steak this thick before. Seasoned with salt and pepper an hour before I lit the coals Basted with butter, garlic, and rosemary Cooked over B&B lump briquettes indirect until the internal was 90 degrees, then moved it over to the fire side of the PK for sear, pulled at 125. This cook was well outside of my comfort zone but I’m really glad I did it, easily the best I’ve ever eaten. Now I must do a tomahawk. https://kurzweilscountrymeats.com/ Great people, great products. https://www.ar15.com/media/mediaFiles/55357/1FAAC5E2-870D-4DB0-A5E0-C766A5420F59-2364970.jpg https://www.ar15.com/media/mediaFiles/55357/139AB42F-5B29-4719-99A3-F9CD0083D226-2364978.jpg That looks awesome! I reverse sear all of our steaks on our Weber Kettle with coarse salt and pepper. Good every time. |
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Posted: 4/28/2022 6:06:46 PM EDT
[#24]
   Brisket on the Traeger. This thing took 9 hours, but was oh so good and juicy |
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Posted: 4/30/2022 10:53:18 AM EDT
[#25]
Getting ready.
Now to clean the smoker and get it fired up.  
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Posted: 4/30/2022 12:14:42 PM EDT
[#26]
Smoke is looking good! Ribs are in.
 
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Posted: 4/30/2022 3:17:19 PM EDT
[#27]
First batch of chicken is almost done, second batch is in the smoker.
Ribs are looking good. Probably ready in about two hours. 
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Posted: 4/30/2022 3:47:00 PM EDT
[#28]
First batch of smoked wings. I tossed these in Alabama White Sauce
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Posted: 4/30/2022 3:47:30 PM EDT
[#29]
Am I the only person smoking meat today?
lol |
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Posted: 4/30/2022 3:54:13 PM EDT
[#30]
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Posted: 4/30/2022 4:47:13 PM EDT
[#31]
Quote HistoryOriginally Posted By DK-Prof: Am I the only person smoking meat today? lol I'm going to do a practice run of brisket this week (I think). |
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Posted: 4/30/2022 5:56:45 PM EDT
[#32]
All done. Three different rounds of chicken wings. I tossed them with Alabama White Sauce, Capitol Mambo Sauce, and Sir Kensington’s Special Sauce.
The ribs got five hours and fourth-five minutes, and were sauced about 30 minutes before they were done. 
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Posted: 4/30/2022 6:20:53 PM EDT
[#33]
Alabama white sauce is very easy to make if you don’t want to buy it next time.
Mayo, salt, black pepper, cayenne pepper, apple cider vinegar, lemon juice, and some grate a little horseradish into it. There are variations, but if you want to look up a good copycat recipe, Google Big Bob Gibson’s white sauce or Chris Tilley white bbq sauce. Big Bob Gibson’s is a really good and well known bbq restaurant in Decatur. |
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Posted: 4/30/2022 7:40:24 PM EDT
[#34]
Quote HistoryOriginally Posted By HeyCoach: Alabama white sauce is very easy to make if you don’t want to buy it next time. Mayo, salt, black pepper, cayenne pepper, apple cider vinegar, lemon juice, and some grate a little horseradish into it. There are variations, but if you want to look up a good copycat recipe, Google Big Bob Gibson’s white sauce or Chris Tilley white bbq sauce. Big Bob Gibson’s is a really good and well known bbq restaurant in Decatur. Thank you!
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Posted: 4/30/2022 7:45:39 PM EDT
[#35]
Quote HistoryOriginally Posted By DK-Prof: Am I the only person smoking meat today? lol Got a pork butt chugging along today  
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Posted: 4/30/2022 7:47:08 PM EDT
[#36]
Quote HistoryOriginally Posted By 9mmmac: https://www.ar15.com/media/mediaFiles/347470/20220417_204534_jpg-2367472.JPG Leg of lamb; Easter Good Lord, that looks amazing! |
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MO, USA
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Posted: 4/30/2022 7:48:25 PM EDT
[#37]
THESE ARE MY PEOPLE!!!
Great thread. I'm throwing a pork butt on tomorrow and will try to get pics but some of you are on another level. |
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Posted: 4/30/2022 8:06:48 PM EDT
[Last Edit: DK-Prof]
[#38]
Quote HistoryOriginally Posted By Quantrills_Raiders: THESE ARE MY PEOPLE!!! Great thread. I'm throwing a pork butt on tomorrow and will try to get pics but some of you are on another level. I am a rank amateur.  I’ve got a cheap smoker … but I love spending all day smoking some ribs. 
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Posted: 4/30/2022 8:21:48 PM EDT
[#39]
If the weather is decent next weekend...
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Posted: 4/30/2022 8:28:04 PM EDT
[#40]
Not today, but I smoke all kinds of things on my pellet grill:
Pretty much the only way I do steaks. (Searing on the sidekick after smoking)  Attached FilePork butts  Attached FileBrisket  Attached FileTri-tip  Attached FileOur Thanksgiving turkey breast roasts  Attached File |
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Posted: 4/30/2022 8:36:51 PM EDT
[#41]
I was a heathen today - but the salmon I smoked was very tasty.
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Posted: 4/30/2022 9:33:52 PM EDT
[#42]
Pork butt is done
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Posted: 4/30/2022 9:40:02 PM EDT
[#43]
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Posted: 4/30/2022 10:14:22 PM EDT
[#44]
Glad to see another smoking thread. Its been so windy here lately I haven't fired up my stick burner. Maybe next weekend.
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Posted: 5/1/2022 10:47:00 AM EDT
[#45]
Heading out to Home Depot today, need to get some odds & ends, and pick up some wood for the smoker.
We don’t seem to talk much about our wood! What are you all using, and more importantly, where are you getting it? I usually just get the bagged chunks, but would like to know if there is a mail order option that doesn’t kill it with shipping. I looked around a few months ago, but didn’t really find anything cheaper that just getting to bagged chunks from the Depot.   I use apple for pork (ribs & shoulders), cherry for chicken wings (I like sweet chili sauce, and cherry pairs well), and usually use pecan for my briskets. Costco has been stocking Cowboy lump charcoal (hickory/oak blend) at a good price lately so I’ve stocked up on that. If I can’t find that, then I’ll just go with the Kingsford competition briquettes. I find that using a charcoal base helps me maintain temp much easier and I just toss on a chunk or two of wood every half-hour or so. I’m using and offset cheapo Chargriller that most of you would make fun of…it’s the Texas version with propane on one side, and a small smoker with offset firebox (that has grates and doubles as a charcoal grill).  It’s not as good as separate units, but after some practice, I’ve been able to turn out some really good eats. Takes a bit more work, but gives me an excuse to stay home & out in the yard all day. I usually time my smokes with “outdoor chore day” to be productive. |
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Posted: 5/1/2022 10:56:10 AM EDT
[#46]
Cowboy is some of the worst stuff on the market, or so I've read.
I order online. Fogo lump is going to be a new brand for me to try. I've used Royal lump in that past. Walmart usually has it in quantity. |
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Posted: 5/1/2022 1:34:15 PM EDT
[Last Edit: zach_]
[#47]
What's up my fellow smoked meat enthusiasts?
Got a brisket going to this fine day. Another 7 hours and dinner is served.  Attached FileFinished up sooner than expected.  Attached File |
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Posted: 5/1/2022 1:40:21 PM EDT
[#48]
Quote HistoryOriginally Posted By SHONUFF: Heading out to Home Depot today, need to get some odds & ends, and pick up some wood for the smoker. We don’t seem to talk much about our wood! What are you all using, and more importantly, where are you getting it? I usually just get the bagged chunks, but would like to know if there is a mail order option that doesn’t kill it with shipping. I looked around a few months ago, but didn’t really find anything cheaper that just getting to bagged chunks from the Depot. https://www.ar15.com/media/mediaFiles/190943/A59A72FD-5718-4274-9E7E-2C1BD8205D0D-2006123.jpg https://www.ar15.com/media/mediaFiles/190943/C7A3C141-0C58-4E49-9CED-850C93B96F7D-2006125.jpg I use apple for pork (ribs & shoulders), cherry for chicken wings (I like sweet chili sauce, and cherry pairs well), and usually use pecan for my briskets. Costco has been stocking Cowboy lump charcoal (hickory/oak blend) at a good price lately so I’ve stocked up on that. If I can’t find that, then I’ll just go with the Kingsford competition briquettes. I find that using a charcoal base helps me maintain temp much easier and I just toss on a chunk or two of wood every half-hour or so. I’m using and offset cheapo Chargriller that most of you would make fun of…it’s the Texas version with propane on one side, and a small smoker with offset firebox (that has grates and doubles as a charcoal grill). https://www.ar15.com/media/mediaFiles/190943/91ADE868-7BDF-4422-B6AA-07D409E8EAA9-2368323.png It’s not as good as separate units, but after some practice, I’ve been able to turn out some really good eats. Takes a bit more work, but gives me an excuse to stay home & out in the yard all day. I usually time my smokes with “outdoor chore day” to be productive. You asked about wood availability. Academy Sports has a decent selection of smoker wood. I wind up splitting it into smaller pieces, and soaking the wood overnight prior to use. |
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Posted: 5/1/2022 2:06:43 PM EDT
[#49]
Quote HistoryOriginally Posted By ML1187: Some good looking food in here gents ! I spent a few hours on some meat this weekend… https://www.ar15.com/media/mediaFiles/429534/0D6485C6-F54E-4991-A2F7-4340BCE6155E_jpe-2352861.JPG Threw me some thick cut chops on for dinner while I waited with some handcrafted bbq and apple butter sauce https://www.ar15.com/media/mediaFiles/429534/742B7C8B-2344-4439-B056-0051A288F687_jpe-2352864.JPG Good God Man. Are you feeding an army? Gotta be what, over 150 lbs there? |
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Posted: 5/1/2022 3:13:49 PM EDT
[Last Edit: bulldog1967]
[#50]
I have a full rack each of oak, maple and cherry I got and split for free off of Fb marketplace.
The only charcoal I’ll use is B&B, both lump and briquettes. |
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