Let's smoke something!

#41
You guys are pretty awesome at this. I am just learning... you know the whole thing... if you ain't growing you're dying. This past summer we converted our gazeebo into a smokehouse, with a pine cabinet to smoke in, an old woodstove below, with about 7' of piping from stove to cabinet. I am way less scientific than some of you, but I enjoy afternoons in the smokehouse with a cold beer and the creek rolling. I usually have a book to read. Today I started "Marine The Life of Chesty Puller". Big surprise.
Anyway, today was pork loin. I marinated in my own special sauce for a couple hours. Some of it I sliced before smoking and about half of it I smoked for near 4 hours. I cannot control temps exactly so temps ranged from about 225 - 250. My secret ingredient to smoking is hickory nuts. Once I have a good bed of coals I throw handfuls in about every 30 minutes or so. Seems to really help the flavor. They are abundant at the compound. Turned out great.
At the very least, a fantastic way to spend an afternoon...kinda accomplishing something but mostly having a good time lounging and then reaping the rewards at the end of the day. DSC_0586.JPG DSC_0587.JPG DSC_0585.JPG DSC_0470.JPG DSC_0471.JPG DSC_0592.JPG DSC_0594.JPG DSC_0595.JPG DSC_0589.JPG
 

Doug

Adventurist
Senior Staff
Founding Member
#43
I made my first plate of beef short ribs (aka dino ribs) on Christmas. We normally have a bunch of family over and I do a full prime rib but there was only six of us so I thought I'd try something a bit different. This took almost nine hours on my Traeger at 225, spritzing with beef bone broth every hour. I considered wrapping it in butcher paper like a brisket but ultimately decided to ride it out since it kept adding color and never really completely stalled. They were good, a lot like a brisket point. If I could order just a point, I'd probably do that and not pay for the bones, but it was a fun cook. It will be fun to do again and just give each person a rib to eat, like meat on a stick. I ended up cubing the meat so six of us could enjoy, then took the leftovers on our winter camping trip and made burnt ends out of them.

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#44
After viewing these posts and photos, I really need to up my game. We use a no-name electric smoker, and just use it for small pieces of meat, such as grocery pork tenderloin or a small whole chicken.

I'm drooling out here! :bowdown
 
#45
After viewing these posts and photos, I really need to up my game. We use a no-name electric smoker, and just use it for small pieces of meat, such as grocery pork tenderloin or a small whole chicken.

I'm drooling out here! :bowdown
Steve, when we do the whole small chicken, my brother taught me to slice and orange and stuff the bird with it. It is amazing the way the meat takes up the flavor. Give it a try.
 

HIALT2D

Adventurist
#46
After viewing these posts and photos, I really need to up my game. We use a no-name electric smoker, and just use it for small pieces of meat, such as grocery pork tenderloin or a small whole chicken.

I'm drooling out here! :bowdown

Electric smokers are a good/cheap way to give some things a try and see if this is for you. Then you can start drooling over all the various types of "real" smokers out there and pick one that's right for you. They are also great for smoking fish & doing jerky, as they don't get much hotter than about 180 degrees and they stay pretty consistent.
 
#47
Grilled some skinless boneless chicken breast season with Sweet Swine O Mine Original Rub, Grilled Asparagus & Baby Portabella Mushrooms tossed in a Basil Parmesan infused Olive Oil all grilled on the PK Grill @ 400 degrees.
I made a good ol" Southern Potatoe Hashbrown Four Cheese Casserole.
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#49
did a long cook on a 3lb Beef Tri Tip Roast BBQ smoked it like a brisket. 7 1\2 hrs @ 235 over charcoal, Mesquite & Post Oak chunks. I seasoned the roast with Sweet Swine O Mine's Texas Beef Rub, drizzled over the Tri Tip with Sweet Swine O Mine's Original BBQ Sauce, sliced onion, & Famous Dave Pickles. The sides were left over Southern Potato Casserole, Pit Smoked BBQ Baked Beans & Corn on Cob.
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#50
fired up the Backwoods BBQ Smoker to do a slab of spare ribs. Be a 4 hour cook @ 235 degrees over charcoal & hickory chunks. I seasoned the ribs with my Solely Misbehav'n Rib Rub which I am getting ready to have it packaged & labled to give to friends & family in 8 oz. containers. This pork rib rub is excellent dry rub Memphis Style Rib & just as outstanding as a rub for wet sauced ribs.
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#51
Breakfast food is also great for supper. BBQ Breakfast Sausage Fatty Sandwiches.
BBQ Smoked a Jimmy Dean Breakfast Sausage Log in the BBQ pit. Applied Sweet Swine O Mines Original BBQ Rub, cooked it the sausage log over charcoal & hickory chunks for 2 hours @ 235 degree until a internal temperature of 165 degrees, Let rest 20 minutes, & slice.
Sally made biscuits, fried some eggs. The eggs were seasoned with Sweet Swine O Mine Apple Chipotle BBQ Rub, American Cheese & BBQ Smoked Sausage Fatty.
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