Recent Posts

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Model 2 & 2D - The Middle Kid / Re: Knob Problems
« Last post by Lipster on September 22, 2018, 11:10:29 PM »
I was at the county landfill today, and they have an area for 'white goods' which is appliances.
Asked if I could grab a couple knobs from some old ranges, and he said no problem, take what you want.  Got some nice 1/4" knobs from an old range which fit perfectly.  Cost was zero.  Just a thought.  I have likely a lifetime supply of spares.
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Pork / Spare ribs vs baby backs?
« Last post by will615 on September 22, 2018, 10:41:34 PM »
What's the difference in cook times for spare ribs vs baby backs?  Thanks!
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Poultry / Re: Wingin' out!
« Last post by pargolfr2003 on September 22, 2018, 10:30:09 PM »
Good technique. Did you take a pic?
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Pork / Re: Brined Pork Butt for Pulled Pork
« Last post by Smoked_Up on September 22, 2018, 01:09:25 PM »
ok 225 sounds good to me unless there are more suggestions. 225 seems to be the go to temp
thanks for the reply
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Pork / Re: Brined Pork Butt for Pulled Pork
« Last post by JustChillin on September 22, 2018, 06:51:16 AM »
I have a #2 analog and set my smoker at 225 and smoke the butt to an internal temp of 190-195. Then rest it wrapped in foil in a cooler for 2-3 hours. They always come out great!
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Pork / Re: Brined Pork Butt for Pulled Pork
« Last post by Smoked_Up on September 21, 2018, 10:54:47 PM »
so I still haven't done a my bb yet, I have everything ready to go and I am doing on sunday. what internal temp am I shooting for?, and what am I setting the smoker to? if I read divot right set the smoker on 190 and also set it for internal temp at 190? and so far I have made some good ribs, and the best damn wings I have every eaten. I soak the wings in siracha and lime over night, put a rub on them let them sit in the fridge for a while, smoke the wings for 2 hours and flash fry them for 4 min... lightly shake them in your favorite sauce and good god the depth of flavor is just, well you gotta just try em.
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Desserts / Smoked Apple Crisp
« Last post by BabsBBQ on September 21, 2018, 06:56:14 PM »
I thought I would put a smoke twist on a family favorite. Turned out very well.

Smoked Apple Crisp.

Ingredients
Slice enough apples to fill desired cooking dish 2 a half inch to an inch below the top. Put apples on cookie sheet and cold smoke for 30 minutes to 40 minutes. Use Hickory
Maple sugar as desired
Crumble topping:
One half cup smoked butter, put Frozen or very cold butter in a dish and cold smoke for 10 minutes
2/3 cup flour
1 Cup brown sugar packed. I used half cup dark brown sugar and 1/2 cup maple sugar

Directions
After smoking apples, sprinkle maple sugar on apples as desired  and put them back in baking dish
Preheat oven to 375
Mix by hand crumble ingredients until well combined.
Crumble on top of apples and bake for 45 minutes to 50 min depending on size of dish
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Poultry / Wingin' out!
« Last post by Grady on September 21, 2018, 12:15:46 PM »
Yesterday I decided to do a small batch of wings solo. This being the 5th time that I've smoked 'em and trying a few different rubs. I've chosen the best rub for my taste, hands down is Weber's Kick 'N Chicken. This with the right amount of smoke and I now realize that going out for wing night, is the thing of the past. (not that I do that much anymore anyways ;D). Combining Bone Suckin' Sauce with some Sriracha and honey...……..get out a snot rag because you're going to need it. I personally like apple (1.5 oz if solo) and a SMALL (.3oz-.5oz) amount of hickory for chicken.

Directions as many others use:
Rub overnight. Smoke for 1 hour at 235. Pull rack out completely. (I'm not one to mess around with the door open. I pull rack, shut door and do what I have to do then place rack back in.) Lather wings with BSS. Cook for 1 hour more. Pull wings and place on HOT grill for 2-3 minutes to crisp up. Done!
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Model 3 & 3D - The Big Brother / Re: my 3D won't come on
« Last post by Lipster on September 21, 2018, 10:37:07 AM »
Regarding that strain relief, it can be a bugger on any piece of equipment.
Getting the cord and plastic piece hot helps a ton.
I would unplug it, make a loop and dip the loop and plastic thingie in boiling water for 30 seconds, then use a good pliers and squeeze the assembly into the cabinet hole while it is still hot.
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Pork / Re: Brined Pork Butt for Pulled Pork
« Last post by Jimeo on September 21, 2018, 09:28:12 AM »
You’ve gone yankee on us!  lol  Actually grew up outside nyc, now just a Dego in Dixie...😂 I always brine Chris and have never noticed a difference in cooking time because of.  I always plan on two hours/lb to be safe and allow enough rest time. 
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