KX Riders
General => In General... => Topic started by: maddoggy on May 07, 2010, 10:11:10 AM
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way off the 2 wheel topics here, i know. i was wondering if any of you guys do any cooking in a smoker, and if so, what is your best recipe. my beautiful wife(shes the best by the way) got me a really nice smoker 2 years ago and i use the heck out of it, hickory wood only so far but i'll also use mesquite if i get my hands on some. smoking some porkchops right now and they smell awesome. better go check on them now.........
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been smokin for years.... In a standard el cheepo webber water smoker...
Im a fan of apple, cherry and pecan mixed....
apple is nice and sweet, cherry adds a nice color to the smoke ring, and the pecan is mild enough to balance it all (when running on 100% wood)
Started looking at offset smokers BUT
Just ordered myself a Traeger Texas today actually... BBQ dreams commin true.. Pellet fired smoker... digital temp controll...
Recipe. Hmm... Its all good
Smoked caught by me salmon,
smoked caught by me trout.
pulled pork. brisket, the usuals
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I don't know much about smokers, but when I was a kid my dad would only use apple wood. Now that I am grow I really miss thoes hot summer evenings BBQing with my dad. He is not that far away but we seem to ocupied with our own stuff. Sorry about the raint, I think I am just giving a thumbs up for apple and cooking outside with your dad.
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I don't have a smoker, but I do add chips to the coals. My favorite so far is 50/50 mesquite/crabapple.
torch
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So how did the pork chops turn out?
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oh, sorry. they were awesome. smoked just perfect. if it stops raining, i will be smoking some babybacks in the afternoon. i learned alot of tricks that i didnt know from watching bbq pitmasters on the learning channel(tlc). they use fruitwood mostly like wild plum etc...
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I use Hickory or apple depending on the meat. Beef=Hickory or mesquite, and pork or chicken = Apple or Fruitwood of some other kind. I have apple at my disposal.
I have a huge smoker that i have only used probably ten times. Here is my method. Start with the biggest chunk of meat that I can find at the Grocery store or in the woods.(venison) Make a huge foil pan. Pour in all of the Worstesire or whatever marinade, spices and all of the seceret ingredients you can find, then close all of it off with a huge foil lid. Let that sit somewhere while I get the fire built up. Get the biggest fire going that I can, with regular hardwood firewood. Let that burn open, until I need to add some logs. Add one or two logs and wait for the new ones to burn down about half way, then I start shutting down the baffles to bring the temp down to about 400*F. Its hard to regulate the temp, but thats ok, as long as i stay above 300*F, I'm happy. I let it basically bake for 3-4 hours like that. Open up the baffles for more heat, close them down, if it goes over 425*. At about 3 to 3 1/2 hours of cook time, I add a couple of fire logs and then lots of the wood that I intend on smoking with. After I am sure the ashes have settled and the fire is calm, I open up the foil and drain the juices. Now I'm smoking the meat. I like about an hour of actual open foil "smoking" time. It seems to be smoky all the way through, but not super strong. I have smoked it for longer with some deer meat. About a hour and a half. The meat was black all around the outside, but fell apart like a pot roast. Bones just fell out. My smoker has a drain for the marinade to pour out, but you can always remove the meat and drain then put it back in there, but it would totally suck to drop it at that point. MMMMMMM I'm getting hungry :-D
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Drop it? No problem. Run inside and rinse it off in the sink, then back to the grill it goes! 5 second rule, just don't tell anyone!
torch
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I used to have a freind that would go deep sea fishing and then smoke a bunch of it. We would sit around the smoker drinking beer and eating fish as fast as it came off the smoker. mmmmmmm good :-)
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I did 48Lbs of Pastrami on sunday...
Its... WONDERFULL.
did on a mix of apple and pecan wood...
That is all 8-)
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i have a small smoker / bbq
i use mesquite only. turkey is the best in there even better if you inject it with butter seasoning
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I use a little cheif, a water/charcoal and smoke, believe it or not on my gas grill. Just soak your chips 30 min before cooking. Then wrap em up in alu foil aka smoker pouch. Punch some holes in them too.
I will turn off half the grill, turn the other on low. Rubs a couple racks of ribs for 6-8 hours. New pouch every hour/hour and a half.
They come out really good.
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im smoking 2 chickens today :-D they are injected with creole butter :-P
http://www.cajuninjector.com/cajun-injector-marinades-with-injectors.html
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im smoking 2 chickens today :-D they are injected with creole butter :-P
And where is dinner being served? That looks amazing!
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im smoking 2 chickens today :-D they are injected with creole butter :-P
Any where is dinner being served? That looks amazing!
yeah and it was awesome :-P
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im smoking 2 chickens today :-D they are injected with creole butter :-P
And where is dinner being served? That looks amazing!
I been looking at one of those for some time. Are you happy with it? Pros/cons?
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im smoking 2 chickens today :-D they are injected with creole butter :-P
And where is dinner being served? That looks amazing!
I been looking at one of those for some time. Are you happy with it? Pros/cons?
yes, i am very happy with it.
pros: the food that comes out of it tastes unbelievable compared to un smoked
cons: it makes your clothes smell of smoke :x
the price is on the high side at $170 for the one i have
other than that it is awesome
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did the smoke box come with? do u ever just use wood instead of briquettes?
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did the smoke box come with? do u ever just use wood instead of briquettes?
no you have to buy it separate $10. no, i only use briquettes.
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how long those two birds take?
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how long those two birds take?
i am guessing 4 hrs
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thanks bro!
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I'm interested in this. I wonder if a guy could build a nice big one...
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I'm interested in this. I wonder if a guy could build a nice big one...
i'm sure you could build one any size you want. you just need to provide adequate air supply to the fire chamber or it will kind of choke itself and then you wouldn't be able to control the heat. my dad made his smoker out of a big commercial industrial freezer, i think you could fit a whole hog inside it. my smoker is a 5 foot vertical cabelas smoker with a 1 foot lower fire/smoke/water compartment. my wife suprised me for christmas 3 years ago with it and it has worked flawlessly. i prefer the vertical style due to the chimney effect of the smoke accross the meat. it is so tall that i can trap alot of smoke in there and turn the fire off for cold smoking cheese. here is a picture of the smoker i have. mine is 5 foot but the picture is of a shorter model.
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I was considering turning a spare fridge into A smoker... I think i'd rather turn it into a kegerator with a tap on the door for my home brew.
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Pork ribs for dinner tonight...
Brined for 4hr.... then dryrubbed overnight.... then 3-2-1 method on a mix of 75% pecan, 25% cherry wood. (3hr exposed at 180, 2hr wrapped in foil with my secret mixture at 225 8-) ) then 1hr exposed saused at 225..
Picture is before sause...
(http://i13.photobucket.com/albums/a289/Motorrad/ribs.jpg)
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Ive got 2 BIG slabs of pork ribs, 12lbs of brisket, and a bunch of wild caught Rainbow trout on deck for tomarrow.... Thinking, Apple, pecan, cherry wood mix...
Cant wait
Just took the ribs out of the brine, and dryrubed, to sit overnight.. (brine really makes pork ribs, takes all the "porkyness" out...
Brisket has been "dry aging" in my fridge for about 3 days now, to get the water content out of it, so I can inject it...
Trout just now went into its brine, will come out fo that in approx 5hrs, then air dry, and into smoker (air dry on the trout is the secret ;)
Brine mix for the trout...
(http://i13.photobucket.com/albums/a289/Motorrad/DSC_5303.jpg)
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i had planned to smoke some bacon wrapped chicken breasts this afternoon but lost track of time when my son and i were out shooting prairie dogs at my friends ranch. i'll be smoking them tomorrow. mmmmmmmmmmmmmm!
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Never had prairie dog,,, are they good smoked.?
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Here is my beloved Trout Recipe... (rainbow) Guard it with your life.
I got this recipe YEARS ago from a CRUSTY old fisherman I met one day around the lake in the high sierras.. he stumbled over to my camp later that night (after who knows how much Rum).. and brought me some of his "smoked catch of that day"... :-o best trout I had ever tasted...
It took me the rest of that 2 week camping trip to talk him out of his recipe... And never will forget that crusty old man...
"Buford's Fish recipe"
Clean & Dress
(anytime there is a + sign, you can add more to taste... I do..).
Brine:
Make enough to cover... (doubble tripple etc recipe, brine can be used for more than one batch of fish)
1/2 cup salt
3/4 cup sugar
2+ table spoons Black Pepper
3++ Bay leaves
1Qt water
Add other spices as desired (I like crushed red pepper flakes, extra black pepper, and lots of bay leaves..)
Soak in brine, In fridge for 4-6 hours (controlls strength of brine flavor) (2-3 if fish has been frozen)
Remove from brine
rinse in cold water
Stand at room temp untill fish is dry (film forms on the fish).. (I do this in the fridge, as meat absorbs more smoke flavor when cold, and My smoker tends to be mild on the smoke flavor)
Smoke at 170deg F 3-4 hours small fish, 8-10 hrs large fish...
Hickory or fruit wood is good (I like pecan)
Depending on the intesity of your smoke/smoker, you may only want to add Smoke wood for part of the cooking time... and just use charcoal etc for the rest... (this is a judgement call, know your smoker)
Use tooth pics, match sticks, whatever to Prop the fish open (cavity)
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Never had prairie dog,,, are they good smoked.?
real funny chris! thats kind of like eating carp fish or eating skunk. i think only bear grylls would eat prairie dog. i'm off to start up the smoker to cook supper!
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Spent some time Modifying my smoker some more. :roll:
As everyone already says to me... "you really need More controls?"
Test run this weekend...
(http://i13.photobucket.com/albums/a289/Motorrad/DSC_6271.jpg)
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Did 50 Lbs of Local caught Lake trout... (caught by me and a buddy) today... (see fish recipe on page 2)...
Except, since dove and quail season is around the corner..
I changed it up a bit..
Instead of just hot smoking it..
I can run my smoker as a food dehydrator... (fan and low heat)
SO I turned all of it into Trout Jerky.. makes for a TASTEY snack while out hoofing it 15+ miles chasing quail..
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This is what a subsistence fishing license can get you in Alaska. 2 days of fishing 12 halibut, all bigger than 50lbs and 50 Red (sockeye) salmon. Best fishing trip ever!!!
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Just pulled a 14.5lb brisket off the smoker.. 19hours and 20min cook time!! LOW AND SLOW..
Pics to come. ;)
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Golly that's awesome alward!
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Anyone have a Dry Rub recipe they swear by? Im not happy with mine..
My local BEST BBQ joint has a VERY simple one.. and I cant hit it no matter how I try..
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Anyone have a Dry Rub recipe they swear by? Im not happy with mine..
My local BEST BBQ joint has a VERY simple one.. and I cant hit it no matter how I try..
we use butt rub. it has a pig on the label. we use it on everthing!! sometimes a little lowrys and garlic salt too!!
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:-D :-D :-D I have a Prime rib On deck for tomarrow :-D :-D :-D
I got away from using Bad Byrons Butt rub... tad on the salty side for me
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I have gone through the gamut on smokers over the years. Wood, charcoal, propane, electric. Have settled on digital electric for my last one, and if it died I would get another just like it to replace it. I am getting lazy! Do not want to baby sit a smoker any more. I use apple, hickory or mesquite. I smoked some carp that was all gone in less then half an hour at work! They would not believe it was carp. I even told them before they ate it! The key for carp is filet, brine, then pressure cook for 90 minutes, then smoke/cook. Came out great. I bowfish, and wanted to see if I could make it edible. Seems to have worked. I do a lot of cheese to bring to work. Guys seem to really like that.
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I have gone through the gamut on smokers over the years. Wood, charcoal, propane, electric. Have settled on digital electric for my last one, and if it died I would get another just like it to replace it. I am getting lazy! Do not want to baby sit a smoker any more. I use apple, hickory or mesquite. I smoked some carp that was all gone in less then half an hour at work! They would not believe it was carp. I even told them before they ate it! The key for carp is filet, brine, then pressure cook for 90 minutes, then smoke/cook. Came out great. I bowfish, and wanted to see if I could make it edible. Seems to have worked. I do a lot of cheese to bring to work. Guys seem to really like that.
look back in this thread.. you will see a snap shot of the controll panel of my smoker :evil: :evil:
there is also a KILLER brine recipe for Trout I posted up...
I never heard of Pressure cooking carp?
I change my wood from time to time..
My current blend is 75% oak 25% cherry...
blend before now I was Pecan and cherry
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Smoked cheese , oh that sounds awesome. What kind O' cheese
& Alward25 thats just mean, showing off all that "fresh" tasty vac pak'd delicacy. I priced a slab of halibut off the sysco truck $500 for 50lbs, enjoy what you got there
Motorrad slip up to anaheim, bottom of the old disney hotel, used to be granville's now its steakhouse 55. They have a signature rub bone in ribeye, the best I've ever had. If you can copy that ... ummm d**n. Not salt based like most are, all seasoning non cajun. It will give you a food high. While your there dont pass on the cremebrule'
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Smoked cheese , oh that sounds awesome. What kind O' cheese
& Alward25 thats just mean, showing off all that "fresh" tasty vac pak'd delicacy. I priced a slab of halibut off the sysco truck $500 for 50lbs, enjoy what you got there
Motorrad slip up to anaheim, bottom of the old disney hotel, used to be granville's now its steakhouse 55. They have a signature rub bone in ribeye, the best I've ever had. If you can copy that ... ummm d**n. Not salt based like most are, all seasoning non cajun. It will give you a food high. While your there dont pass on the cremebrule'
I make any kind of smoked cheese you can toss on a smoker....
I also make the most bad ass cremebrule you have ever had...
Hmm.. Perhapse Ill make my signature SMOKED bread pudding tomarrow as well..
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Dont doubt it people who are anal are generally anal about everything :-D If your up that way though, I love food, good food. Really need to play with a smoker more though. Got a decent one I just BBQ in it though
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Smoked Bread Pudding?!?!? Now THAT made my stomach start to grumble! The pressure cooking is to soften the floater bones so they don?t even get noticed. I do not trim out the bones or the ?red line?. Just fillet and continue. I started trying recipes on carp after I cleaned one fish and got 5# of fillets out of it. Just could not see wasting that much fish. Deep frying is supposed to get rid of the bones as well, but the stuff I did still had a few.
Unless someone wants something else I use Tillamook sharp cheddar and 30 minutes of hickory or apple smoke. I tried mesquite but I was the only one that liked it? Too much smoke flavor. Since my smoker is direct, during the summer, I use a muffin tin with stainless steel safety wire hooks to make a dozen muffin ice blocks and hang them on the rack below the cheese. That way the temp never gets over 85 degrees in the smoker for the 30 minute smoke time. You get up to around 90-100 and you have melted cheese.
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One of the worst best things I did was brine and smoke cure rib steaks. Good thing they were not big cause I ate four within an hour of pulling them out! I felt bad for eating so many, was stuffed from eating so many, but I could not stop until I was busting. Unreal flavor. Tender. For great beans make up your usual mix, put them in a flat cake pan (very shallow, long and wide) so they are spread out, and run a half hour or more of smoke over them. Yummers. Dang! Now I am hungry!
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Smoked Bread Pudding?!?!? Now THAT made my stomach start to grumble! The pressure cooking is to soften the floater bones so they don?t even get noticed. I do not trim out the bones or the ?red line?. Just fillet and continue. I started trying recipes on carp after I cleaned one fish and got 5# of fillets out of it. Just could not see wasting that much fish. Deep frying is supposed to get rid of the bones as well, but the stuff I did still had a few.
Unless someone wants something else I use Tillamook sharp cheddar and 30 minutes of hickory or apple smoke. I tried mesquite but I was the only one that liked it? Too much smoke flavor. Since my smoker is direct, during the summer, I use a muffin tin with stainless steel safety wire hooks to make a dozen muffin ice blocks and hang them on the rack below the cheese. That way the temp never gets over 85 degrees in the smoker for the 30 minute smoke time. You get up to around 90-100 and you have melted cheese.
what kind of smoker you running? bradley? Masterbuilt? are the two that come to mind with "racks" that are electric
Love my MODIFIED treager
I always brine my Pork Butt, Chicken, turkey, Pork Ribs (takes the porkyness out)................... Only thing I dont brine is my Brisket...
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Bradley original with an aftermarket controller (Auber?). Lots of good smokers out there, but I have settled on the Bradley. The pellet ones would be good for me as well. I like the "Set it and forget it" smoking these days.
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Bradley original with an aftermarket controller (Auber?). Lots of good smokers out there, but I have settled on the Bradley. The pellet ones would be good for me as well. I like the "Set it and forget it" smoking these days.
I have to agree with you.... with the controllers on mine... I can set it.. and it will hold within half a degree.. ALL DAY... I can start with 30deg outside temp.. and it can go to 100deg outside temp... and Ill be within half a dgree the entire time.. thanks to the PID controller doing the "thinking" the entire time...
I used to babysit a water smoker... and a stick burner.. NO MORE for me... lots of wasted time..
I really like being able to toss on some brisket... and then go run errands for HOURS... come back... and everything is 100% as I left it...
Heck..
I have even hooked mine up to a lamp timer... so I can leave for work... and it kicks on hour or so later....
come home from work to perfectly cooked ribs :-D :-D :-D :-D
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Mine is built onto the shop with a wood box. Holds close like that as well with the Auber PID. Did some Sous Vide last summer with it. Fun to try, but over all not worth the effort for me. I just stuck a large stainless kettle in the smoker, put the probe in the water, and it held within a half degree. Built a rack, vacuum sealed with cook in bags, and went at it.Tested it first to see if it would hold, then tried a few different things. I prefer the 'Low and Slow' method of smoker cooking. Hot wings has been one of my favorites. I'll make a big batch vacuuseal and freeze. That way when I want some they are ready. Reminds me I need to get some wings! I am out! The Auber PID has six time sets. If I want to delay the start I just do 0 degrees for how ever long I want the delay to be. Nothing better then coming home from work and pulling finished smoked stuff out ready to eat. Well, actually that is a bad thing, but good. :-P
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Mine on the wall.
(http://i42.tinypic.com/2mi29te.jpg)
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Smoked cheese , oh that sounds awesome. What kind O' cheese
& Alward25 thats just mean, showing off all that "fresh" tasty vac pak'd delicacy. I priced a slab of halibut off the sysco truck $500 for 50lbs, enjoy what you got there
Motorrad slip up to anaheim, bottom of the old disney hotel, used to be granville's now its steakhouse 55. They have a signature rub bone in ribeye, the best I've ever had. If you can copy that ... ummm d**n. Not salt based like most are, all seasoning non cajun. It will give you a food high. While your there dont pass on the cremebrule'
I make any kind of smoked cheese you can toss on a smoker....
I also make the most bad ass cremebrule you have ever had...
Hmm.. Perhapse Ill make my signature SMOKED bread pudding tomarrow as well..
i had some smoked gouda one time, it was flipping AWESOME!!!!!. i havent found anything close since. :-( :-( :-(
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Just pulled the prime Rib from the smoker..
Put on rub last night.... and as usual when I do prime rib... I pulled it out of fridge right before I went to bed... to get internal temp to room temp... so it will cook more even..
tossed on smoker at 8am.. at 225F.... oak and cherry ...
just pulled it off right now at 11:30. internal temp at 128F should coast to 135...
currently sitting "resting".. and heck.. In just 25min.. Ill be eating LUNCH!
Angle makes it look small... its a 3 bone Prime rib...
(http://i13.photobucket.com/albums/a289/Motorrad/DSC_7044.jpg)
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ladys and gentlemen...
LUNCH
(http://i13.photobucket.com/albums/a289/Motorrad/DSC_7047.jpg)
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ladys and gentlemen...
LUNCH
(http://i13.photobucket.com/albums/a289/Motorrad/DSC_7047.jpg)
ive just had tea and now im hungy again seeing that!!
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Got a 12LB brisket on deck for tomarrows "easter dinner".. from my math.. should run about 17hours on the smoker..
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Just bought a bunch of wings to make hot wings. Yummy!
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Yummmmm Smoked brisket makes me think of stubbs in austin tx. Like Homer drooling out doohhhnut's. We really need a drooling emotocon. I'm actually having corned beef brisket thats been in the crock pot all day, but its not smoked :cry:
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16 LBS of pork butts (pulled pork for those non smokers)... 2.5hrs into a 17hr smoke..
(http://i13.photobucket.com/albums/a289/Motorrad/image_zps575bf851.jpg)
(http://i13.photobucket.com/albums/a289/Motorrad/DSC_6271.jpg)
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STOP this now your killing me. :-D
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(http://i13.photobucket.com/albums/a289/Motorrad/20_rubmobile1_lg_zps9099b70d.jpg)
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Have a 12LB turkey on the smoke right now. :-D
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Have a 12LB turkey on the smoke right now. :-D
little time in.
(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1240_zps2bb3a237.jpg)
more time in. (internal temp is 147 right now)
(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1245_zpsaae8f9bd.jpg)
BBQ is dirty. Need to clean and WAX it.
(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1244_zps1fea68ad.jpg)
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And whala.
Ran at 225F untill I reached 147Deg.
then cranked the temp up to 375F (crisps the skin). till 165F
Pull out of smoker, cover with foil... let coast to 168F...
let rest.
eat..
(http://i13.photobucket.com/albums/a289/Motorrad/DSCN1249_zps12e3caf3.jpg)
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backyard needs some work....mow the grass, trim bushes etc....
Oh yeah, the turkey looks great. :-D
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backyard needs some work....mow the grass, trim bushes etc....
Oh yeah, the turkey looks great. :-D
not me... talk to my lazy gardener.
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backyard needs some work....mow the grass, trim bushes etc....
Oh yeah, the turkey looks great. :-D
not me... talk to my lazy gardener.
I'm afraid she will kick my ass if I do.
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Ran across this. figured it would be usefull to my fellow smokers, to determine which cuts of meat to use, when cooking..
(http://i13.photobucket.com/albums/a289/Motorrad/532773_473747926027665_822554073_n_zpsdec0da4f.jpg) (http://s13.photobucket.com/user/Motorrad/media/532773_473747926027665_822554073_n_zpsdec0da4f.jpg.html)
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backyard needs some work....mow the grass, trim bushes etc....
Really you'd waste all that possible ride time mowing the lawn, you seriously need to rethink your priorities. :-D
Seriously when you die are you gonna go "Ah man I forgot to mow the lawn before I left", or is it going to be "d**nit I just put a fresh top end in the bike I wont get to wear out" :wink:
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Decided im spending too much money eating out when at work. So ... I am going to start bringing my lunch more.
What does that mean in the "M" household?
Packaged lunch meat on Blah bread?
HELL NO!
Home made pastrami, smoked over oak, and Pulled pork done on cherry and fig wood.
all on home made sourdough.
YUP YUP..
bringing smoker up to temp right now. (had to flip the on switch on my PID controller. pheww that was hard). USMC has seen my smoker, he knows what im workign with.
(http://i13.photobucket.com/albums/a289/Motorrad/DSC_6271.jpg)