You did good as pellets are cheap, the beer you drink smoking isn't.

That would be a steal.

All my results are $344 though?

It did show where that store and a KC,KS store had it for that. If they drop that low here I will be ready.

Thats what what I did I missed out last year at 99 this year I watched and pounced at 89. You got to be ready when they mark down this gets posted on slickdeals and people search and will drive location to location buying them out.

I also missed a target closeout deal last year on weber 330 spirit at 109.00 because it dropped when I was working out of town.

Maybe stock just sucked around me long ago. Glad they are easy to get 24 hours now!

Oh I'm not saying you got ripped off. Just make sure to have plenty of pellets on hand is all.

Doing a couple chickens, couple racks of spare ribs (St. Louis cut), and some beef ribs tomorrow.

Hmmm Beef ribs.. I be needing some of those. My St. Louie ribs are rubbed and resting in the fridge, smoker set to fire off about 2 est

50 miles as of total $344

need some help...

so the other day i was in the bathurst mall. there is a butcher there that actually does packer cut briskets. (they are still smaller than usa briskets, but i digress....)

it was a pack of two vacuum sealed. when i got home, like a dumbass, i simply put the pre pack in the freezer. a few days later i realized 'im not gonna cook both at the same time, why did i freeze them together?' :cuss:

any tips on how to separate them with out thawing, as its no good to refreeze thawed meats.

:thumb:

oh, and merry christmas to ya'll's too! :D

I picked up a couple cowboy grillers and a couple of the hot grillers and two big ass ribeyes from horrmanns in Springfield and im gonna throw the grillers on the grill but the steaks get done in the iron skillet stove method

im actually doing cherry smoked duck along with the roasted turkey for chrissy :thumb:

Nothing fancy but very tasty....going to Costco tomorrow and grabbing a few packs of their boneless, skinless chicken breasts and after brining for a bit....I`ll smoke for an hour or so......after that they will go in a pan of heavy cream sauce that my wife likes to do....most folks say it melts in their mouth it is so tender....

I picked up one of these for my first-ever colonoscopy on the 27th, so y'all can kiss my ass! Ho Ho Ho, merry Christmas!

http://www.braintreelabs.com/Collate...ide_suprep.png

So there's that!

Like 4 pages of no bbq pics. Dissapointed

They are now $175 so after Christmas, maybe, but they are like 2 at each store...

Are you going to write a review on it now that you have used it enough to do so?

What? and skip all this fun?

overall discomfort,
abdominal fullness,
nausea,
abdominal cramping,
vomiting, and
headache.

Agreed. Slacking off big time. But, in my personal defense my smoker got destroyed in the hurricane. Hoping there's another one under the tree this year.

I can't help you. The ribs I cooked were cool (small fire, offset) smoked for 3 hours and then dunked (Sous Vide) for 4 hours and then 220 smoked for an hour.

This is it before the Sous Vide spa treatment. They came out great, competition style, with some meat left on the bone.:D:D:D The smoke ring looked better in the finished product than in the pic.

I’ll raise you being in the hospital, hoping to get discharged tomorrow.

hope you get back home soon.:thumb:

Why the **** don't BBQ propane tanks have something that tells you how much is left in the tank?

Makes for a shitty Friday night steak cookout when your tank goes empty mid-cook!

The only thing I'm doing is helping out Ma a little bit with tomorrows prime rib

Baked potato, horseradish, all dipped in decadently rich pan drippings... :drool:

Weighing it when it's full and when it's empty can give you an estimate.

EDIT: Or just keep 2 on hand.

I do this.

Then I end up with two empties.

I have 3 spares. 1 is all you need but Dad has a tank and I don’t want to monkey with it for just one bottle.

I bought one that had a gauge and it was garbage. Quit working after like the 3rd fill. So don’t bother. You could get a cheapie scale and keep track.

No shit! Wait....

Ugh. Hope all is well..

Have a 2nd on hand, and:

https://www.amazon.com/Indicator-Det...ane+tank+gauge

http://image.sportsmansguide.com/adi.../157963_ts.jpg

My father in law has a thing the bottle hangs on and it tells you when its about empty

I have that and its close enough.

Scales work best, but a spare tank (that I always found empty..) is what most use. My Ducane is on natural gas, even though I only use it when weather sucks or in a hurry, it's always good to go. No shutting valves off either.

I'll never have another grill that I have to haul canisters around to get refilled/ exchanged.

Ever seen one of these. 600 degrees in minutes, disposable drip tray.

https://assets.ajmadison.com/image/u...food_acfd0.jpg

Or get one of these that's close as a Ducane and nat gas. This looks bad ass to me. Infared is kewl..


http://gasgrillpro.com/images/detailed/29/1435-ggp.jpg

And you can build it like you want it..

http://www.mhpgrills.com/grills/infr...s-infrared-wrg

http://www.ibuybarbecues.com/media/c...031a_19_33.jpg

Cold smoking some bacon, hot smoking some more bacon, and smoking some homemade andouille and polish beef kielbasa.

Not sure, my trager has been a time up lately.

Apparently the auger timing is off and it’s not feeding properly on smoke setting.

Have some maintenance to do this week before I can smoke something.

Smoking a ham on the pellet.https://uploads.tapatalk-cdn.com/201...9cef737b79.jpghttps://uploads.tapatalk-cdn.com/201...83122f91ec.jpg

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Homemade andouille.

https://uploads.tapatalk-cdn.com/201...c6bca98434.jpg

On deck:

Honey cured bacon
Black pepper bacon
Homemade hot dogs
Polish sausage

How about you send me some? I’ll cut you a check for shipping and your labor.

5 lbs would be how much?

This unfortunately looked a lot better than it tasted. It got a little too hot and is kinda dry. I'll do it again sometime.

I’m not ready for the sausage game yet. Still trying to perfect the brisket. I’ve always thought about making sausage, looks very time consuming and somewhat frustrating.

It's a lot easier than I expected, really. But it's really difficult if you're not using halfway decent equipment.

I started with the Kitchenaid grinder and stuffer attachments. The grinder is OK for small batches, but that stuffer is ****ing worthless. So the first thing I bought when I started stuffing was a dedicated stuffer.

Then the housing on the attachment drive on my KA broke. Since I didn't want to spend the money on a new KA, I bought a dedicated grinder. And that blew me away. In the KA, I'd go through 5 pounds of meat in 15 minutes. With the dedicated grinder, I did 5 pounds in less than 5 minutes.

I'm taking my first plunge into natural casings with the wieners and sausage this weekend. Because I didn't want that learning curve along with sausage making, I used collagen - they're a decent alternative. But this weekend it's hog casings and sheep casings.

I've been doing bacon awhile, though. This is the first of honey and pepper I've done, so excited to see how they turn out.

Next up is I'm going to make pancetta. Cure it for 7 days and then hang it in the pantry for a week. Wife wants me to make a prosciutto, too. So once I get the hog I've order, I guess we'll do that. But that's gotta hang for like a year!

So you messed up at smoking wieners? Well that can only mean you're straight...

Rep applied...

I mean... I said I'd try it again. :D

All beef hot dogs (smoked collagen casing):

https://uploads.tapatalk-cdn.com/201...fc5e056eb9.jpg

Pork and beef polish sausage (natural hog casing):

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Honey cured (left), maple and pepper (right) bacon:

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Scored

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That is a good score Smithfield to:thumb:

You god damn right it was.

Advice/Recommendations Going to Costco on Friday. I always liked the pork loins in the smoker. Any other cuts of meat from Costco that you liked had success with?

Pork belly. Make bacon.

Pork baby back ribs are great!!!!

Apparently the Sprouts add was a mistake. It was suppose to be $1.99 lb.

Good thing I snagged up two. Should have went back the next day and got two more.
Posted via Mobile Device

Never smoked St. Louis style ribs. After watching lots of videos most people wrap with foil after around two hours. I never wrap my baby backs, is it critical for the St. Louis ribs to be wrapped?

Any advice is helpful.


PS I already have a fire extinguisher handy.
Posted via Mobile Device

Same as back ribs, you can foil them or not. It’s a personal preference. 3-2-1 is popular for spare ribs but it’s not detrimental.

Since it was on the Kettle Pizza on my Weber, I'll cross post here.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Also took my 5-pound bacon for another 8-hour cold smoke session. This stuff is aged and smoked... cure finished 3 weeks ago. Aged it for a week. Smoked for 8 hours. Aged another week. Smoked another 8 hours today. I'll let this bad boy sit for another few days to equalize and we'll be golden.

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Just put a couple 9lb butts on the electric, should be ready for lunch tomorrow. Ive found that with butts I get just as good results with my electric as I do with my WSM and its so much easier/convenient. Brisket and beef ribs on the other hand WSM only and pork ribs I'll go either way. The pork ribs are a little better on the WSM but I'll go electric on those too when I'm feeling lazy.

A few guys at work convinced me to smoke a precooked ham. They’ve had nothing but great things to say, giving it try today.

https://uploads.tapatalk-cdn.com/201...aa4c6c985c.jpg


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The ceiling on ham is pretty damned low

Welp, here’s the finish product. Turned out pretty damn good. Wish I planned it a little better. Pulled it off around 8:45 pm.

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Agree. Not a fan at ALL. To each his own tho.

Gonna smoke some tillamook cheddar then some pork spares

I've never had a desire to smoke a ham.

Cross posting.

St. Louis cut spare ribs coming along nicely. Here in a bit I’m gonna slather with sauce and sizzle them on the grill.

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This is the first slow smoke on the new propane smoker I’ve been using for bacon and sausage. Once I got the temp dialed in at 225, this thing has been rock solid between 223 and 230, according to my handy dandy SMOK with air probe.

I've only done baby backs and for part of the process I foil them for about two hours before throwing them on the grill.

Do St. Louis ribs have more fat than baby backs?

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Yes, but a lot more meat to bone ratio, too.

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done to perfection. Nice work. :clap:

Thanks! They turned out great.

My cure finnished today so got up early washed patted dry. Out them in the downstairs fridge with two rechargable 4 inch fans. Went on to work then worked half day and home for the smoke.
I used my camp chef pellet smoker on low. This had the heat to high at 185 to 190 so I took a wood workers pencil and proper door open a 1/4 in. This worked nd reduced to 155 to 160 and it was on. 4 hours later I pulled at 155. These are the results below just the right sweetness from the maple extract and unrefined sugar. But a bit on salty side I think I will change to a different curing salt.

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**** you, just **** YOU!!!

Great job!!! :thumb:

Thanks :D

What are you Smoking/Grilling/BBQ'ing this weekend?
 

The curing salt isn’t going to affect saltiness. There’s not enough of that compared to salt to make a difference.

What was your cure?

Did you rinse the pork after you were done curing? If so, next time slice a piece off and cook it before you smoke. If ya still salty, soak the belly in water for an hour or two.

Just wanted to add, you really don't want to mess with your cure too much on the salt side. It's important for the curing process. Once it's cured, you can pull some salt with the soak, like I mentioned.

Also curious: Why did you use maple extract and refined sugar vs. maple syrup?

I love the process of making bacon. I've done a whole bunch over the past several years and am still tweaking my cures. My last bacon - which I double cold smoked and aged - was far and away my best bacon.

I used the brown unrefined sugar actually. I was trying to recreate a recipe my Grandfather used as best my Mother remembers it from the farm. For some reason Maple syrup was rare so Grandad used Karo syrup and maple extract to make his pancake syrup and cure bacon. As a little kid I always remember the breakfast at my Grandmothers and the bacon was a big part of the memory. Well I decided I really didnt want to use corn syrup so I used raw sugar with the maple extract. I had also read in a bacon forum using raw sugar and maple extract.

The flavor isnt the problem but the saltiness to me is. All together the recipe called for 1/3 cup salt I used Kosher a teaspoon #1 pink cure salt per 5Lbs Since I was doing about 9 lds I added 1/2 teaspoon pink salt. I am thinking Moms memory of regular salt was off.

I also wonder is Mom said they cured for 7 days. I did 9 because the weekend hear was rainy Saturday the snowed Sunday. I should have rinsed it and refridged again instead of keeping it in solution 2 more days maybe.

Yep. Sounds like it overcured.

Still, the soak before smoke is a good remedy if it ends up too salty.

Yeah I think thats it. My wife called when she got home she cooked some and complained on the salt and she is not shy to the salt shaker. I told her take out sliced put in cold water for an hour she called back said it worked. I fear it took out the smoke but may rescue it.

Never tried it post smoke. Probably did wash some of that out.

Rebuilding an old free smoker left out on the curb. 30 bucks in, should have just bought a new one https://uploads.tapatalk-cdn.com/201...e569f02576.jpghttps://uploads.tapatalk-cdn.com/201...58b55f253f.jpghttps://uploads.tapatalk-cdn.com/201...55220f160c.jpghttps://uploads.tapatalk-cdn.com/201...e2abb5bfef.jpg

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