10-12 Chicken thighs and 2 pork tenderloins before the monsoon tomorrow evening.

I have a 1/2 rib eye burger I may smoke too.

drinking while typing?

Well looks like my original plan is out thanks to all day rain Sunday so this is happening now. https://uploads.tapatalk-cdn.com/201...2720514c48.jpg

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Forgot to get a picture on the smoker. This is the second one before it's rest. https://uploads.tapatalk-cdn.com/201...0894c02270.jpg

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nice bark

First one pulled https://uploads.tapatalk-cdn.com/201...5df660a69e.jpg

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Pork loin and chicken thighs. Using a homemade rub on the pork and Yardbird rub on the thighs. Both do well right around 300-325. Easy shit. Almost fire and forget at this point for me. Pic later.

If anyone is in the market for a 36" Blackstone grill and dont mind Dick's Sporting they have a good deal going with promo codes explained in link for 180.00 shipped. There is two links the first is the old model with grease drain in front corner and may be available in store pickup 1 hr. The second link is shipped on new model where grease drain was moved to rear. Both are eligible for free shipping. Hard to beat that price except on a ymmv closeout. I have a Camp chef and I dont do business with Dick's but those who will have at it.

https://slickdeals.net/f/13151005-bl...?src=frontpage

Excellent deal. And these Blackstones are a shit ton of fun. Get the rear grease trap.

Pork loin. Pics are at pull, after rest, sliced, juiciness, and pull a part game.

temps at 325 for about 2hrs 15.

Boring thighs. Still wonderful.

Question for the BBQ snobs..has anyone used a mustard sauce and did you like it?

Yes and hell no.

Yes, and **** yes.

I recommend Foy's.

Doing my first brisket in the morning, wish me luck

You wrapping? And good luck definitely the hardest of bbq cooks.

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I never get a strong smoke ring on loins even when meticulously trimmed, maybe the best was wild cherry, I cook lower but not much and never pull it. trick? slice and pull?

Bone Sucking but Kroger's Preferred is great for $2.

Its ok on a pork sammie but I like mustard. I like Slap Sauce isnt a strong on the vinnegar. They carry it at my local Ace Westlake and I have even seen it in Lowes Smoke and Fire if your around KC. Its popular down in the Carolinas I have not tried Foys I will look for it.

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Easy amazing ribs recipe

Ingredients
2 cups prepared yellow mustard

2/3 cup cider vinegar

3 tablespoons tomato paste

1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce

3/4 cup sugar

2 teaspoons chicken bouillon granules or 1 cube

2 teaspoons dried rosemary leaves

1 teaspoon celery seed

3 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons Morton’s coarse kosher salt (read more about the science of salt here)

1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.

About the tomato paste. You can substitute ketchup if you wish.

Method
1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.
Takes. 30 minutes.

Keeps. It can keep for months in the refrigerator.

https://amazingribs.com/tested-recip...q-sauce-recipe


Note it makes a pretty decent sauce in a mustard potato salad.

yes. Yes

I use my Blackstone all the time. It's awesome.


Mine has the rear trap which works perfectly for me but DJLN made a great point in that it might not work the best for everyone.

Steak last night. Ribs tonight.

Nothing fancy today, just smoking some wings and cooking up a batch of bacon wrapped jalepenos on my Weber kettle. I've been smoking meats for about 20 years now and for whatever reason I've never done wings, this will be my first attempt.

Keep the pit right around 300 for 2hr45 - 3hrs with a bit longer actual smoke will get a much more defined smoke ring. I prefer 325 for 2 to 2hr15. I think the final product is much more tender and juicier. Still all the flavor with just less of a smoke ring. Been using pecan as my go-to for wood.

I guess I should have clarified the pics a little better. 1st is the loin when it was pulled from the pit. 2nd After resting from being pulled from pit. 3rd pic is loin sliced. 4th is showing juicy pork. 5th is showing pull apart tender.

Why do people who aren't cooking for competition care about smoke ring so much? It has absolutely nothing to do with smoke flavor.

Good point. And it actually holds true for the competitions too.

Good god that brisket was some work but damn is it not delicious

Part of the presentation at legit competitions. Pretty stupid really.

Excellent. I ****ed up a few before I figured out how to do it on my rig.

the thing i messed up was i was working on my house at the same time and i let the fire die out so the brisket only hit about 190. It was a little tough but had great flavor

190 should be close.

FWIW there are some decent temperature alarms out there. I’d recommed thermoworks. They’re speedy but I haven’t been disappointed.

Because it tastes better with your eyes. Do you eat blindfolded? Maybe I shouldn't ask.

Pulled it too early. That's part of your problem.

1 thick slab of back ribs 1 1/2" my rub, mustard, my rub. 8 boneless skinless thighs, my rub, dry brine, 1/2 pork loin, organic local farm, Injected w Mongolian seasonings and rubbed, mustard and my rub.

I hard rub my mix into the meat then light coating of moosetard and heavy rub coat when wet, off to smoker

Chicken, ribs, both great with a pork loin on for a low temp smoke

I'll try to pop a pic of loin

Grilled chicken wings and mashed potato for dinner awhile ago.

I've been out of town this week so no smoking for me. Spent a week on the gulf but we are staying at The Guest House At Graceland in Memphis tonight. On the way in we stopped at the Memphis Barbecue Co to try it out their fare since I've watched Melissa Cookston on BBQ Pit Master's many times. I had a little of everything. Her chopped pork was good as well as her sausage. The ribs were okay, very tender. The chicken was tasty and tender but the skin sucked and really I didn't like the way if was cut up. The brisket wasn't sliced properly across the grain so it pulled apart like a roast and it tasted a little like a roast. My brisket blows what I had today away. Of course I cook one and they probably cook hundreds to maybe a thousand pounds a day so that's a lot of quality control. Had a shrimp app that was pretty good. The beans were decent but I didn't care for the slaw. I couldn't taste any horseradish. The Red Beans and Rice had nice flavor but I like a little more gravy than what they served. Memphis Style seems a little lighter than KC style so you don't fill up as fast. All in all I've had better and cooked better but it was still good and made my tummy happy. After all it's BBQ and BBQ is good!

We had left overs because we ordered way to much so offered it to the valet when we got to the hotel. He pounced on it!

Snake method on my kettle grill. Stalled out about 160 and gonna wrap and throw in the oven to finish, but should be good!

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Lobsta!

2 slabs of ribs, 2 farm raised chickens, fresh. burgers, brats.

I bought Pickles on sale and added some of my powdered ghost pepper dust and put it in the spare fridge . I planon testing weekly until I get the heat right.

Going tomorrow for a "trunk load of cherry and apple wood. $20

I got a ghost pepper and threw half of it in my pickle jar. Nice heat but nothing crazy for a little pepper. Ate the other half raw and that was kinda intense.

I got 2.22 pounds of bone-in center cut pork loin chops, 2.54 pounds of pork shoulder steaks and 2.10 of NY strips going over charcoal later... enough to ensure I’m not jacking around in the kitchen after work all week long

Steaks are getting a simple fresh cracked pepper, salt and fresh garlic rub then finished with real butter

Chops and shoulders are getting Rileys Cajun seasoning on some, and Adobo on the rest... might brush some Sweet Baby Rays on a few, but otherwise keep it simple

Throw in some corn on the cob, coleslaw and I’m all set

:thumb:

I eat a ton of pork steak. Cheap and always awesome. I'm doing coleslaw with a little apple and celery and some funeral potatoes tonight. Great minds and all...

Dig the apple addition in the slaw, that sounds perfect... apples and pork go together like peanut butter n jelly

I was looking for a source of wood to smoke with besides buying it at a store. I called around to some orchards and found one that had some big apple logs they would sell me. They were about 7' long. I chainsawed them into 16" logs and split some of them today. I hope it turns out to be good wood. Had a guy who works for me bring me a small load of cherry back in early spring. According to the moister meter it's already dried. Seemed fast to me. I split some of it yesterday. It looks like real good cherry.

As long as you strip the bark that is where the tree retains pesticides as protection. Some orchards spray the piss out of their trees

Bark tastes like shit on top of that.

I have two 8 lb pork butts going the smoker tomorrow for the 4th (actually the 3rd) of July festivities at my parents.

I've never done two at a time before, should I expect more time than it would take for one?

It's been my experience no two butts are the same. Even if they are within a quarter pound of each other one might get to a higher internal temp quicker. I did 4 a couple weeks ago and they were all within a pound of each other. Two took longer even though I rotated them after about 12 hours.

Bigger butt, closest to heat, expect one to take an extra hour but I don't know why.

ButtROFL by cooking bigger closer to heat source seems to help. I always cook mixed grill during parties and have a Barrel and 2 Weber smokers going. When I can get a weber free I finish the last 10 degrees on the hotter. The Webar promotes crispy bark as heat is closer.

I had thought about that. Between using the chainsaw and the splitting axe I've put in some work, hope it's not for nothing.

Beer can chicken, without the beer. Using sparkling water instead. Spinach salad with mango and oil/ginger/rice vinegar dressing. Some type of rice, don't know what I want yet though.

Update?

About 5 hours in and one is at 165* and the other 169*. So time to wrap them up in foil and back on the smoker.
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I did run into a bit of an issue. I just got this smoker last summer and have only done shorter smokes with ribs. What happened today is there is not enough space between the grate and the bottom of the firebox to hold all the ash from the spent charcoal. So it started to choke out my fire and I was having trouble holding the temp I wanted. Getting all that ash out of there with a bunch of hot coals still burning was some fun.

So I'll have to make some mods and buy a charcoal basket.

After a year of not grilling, we bought a Weber 3 burner gas grill today.
Used a Weber 19” kettle since 2003 but it had seen better days and we got rid of it when we moved last November.

Probably get some sort of smoker this fall, but not sure what I want. I want a WSM 22”....but it’s just my wife and I 99% of the time so I’m not sure if a WSM would be overkill .


Anyway....stoked to get back to grilling here in a few days.

https://ask.extension.org/questions/269538

Is it safe to smoke food with orchard wood due to herbicides, fungicides, and pesticides used for the life of the tree? Do these contaminants (if this is an appropriate term) embed themselves in either the bark or wood of the tree from topical exposure. Furthermore, do the varied chemicals get sucked in by the root system. Last part to the question is, if the pesticides, herbicides and fungicides become part of the tree, do they create carcinogenic compounds when smoked?

Grand Traverse County Michigan

1 Response
The following is comments from Dr. John Wise, Dept of Entomology, who is in charge of the MSU IR4 pesticide testing program.
----
"We can’t make any guarantees about safety of using apple trees from commercial orchards for smoking food.

But we do know that pesticides on the surface and inside living trees undergo environmental degradation. Pesticide fate on the plant surface is driven primarily by UV degradation, while pesticides inside plant tissue are broken down by various plant metabolic processes.

Residue studies that I have conducted over the years show that in some cases there can be persistence of residues in plant tissue for at least one year after application, but I have no direct knowledge of what happens after a tree dies? Presumably the apple wood is not used for smoking until after the woody tissue has been dead and dried for at least one or more years."

----
I would add that the really persistent insecticides containing lead or arsenic have not been used in apple orchards since before the 1970's. However, semi-persistent insecticides are still being used. For example, Lorsban is still used as a trunk spray in some orchards, but would likely be discontinued for some years as a orchard is slated for removal. Even organic apple orchards are usually sprayed with copper for disease control.

There is no easy answer to your question. My opinion is that this is low on the list of risks that a person faces during the day. I am confident that you are much more likely to suffer from an auto accident on the way to the store to buy the wood chips than from ill effects from your smoker.

12210169993_91854b509e_m_thumb Bill Shane
Replied August 18, 2015, 10:08 AM EDT

And then I found this post on The BBQ Brethren forum.



Here is the answer I received from the ISU Extension.

The following response was provided by Donald Lewis, an Iowa State University extension entomologist.

Pesticides such as insecticides and fungicides applied to orchards have short residual times, measured in days and weeks, not months and years. Any residues that were on the trunk or branch wood would have long dissipated in the 2+ years the wood is curing as firewood.

Further, insecticides used in a commercial orchard are not systemic; they would not be located in the wood of the trunk, they would be located on the bark. Removal of the bark would eliminate all residues.

And finally, from what I've been told, removing the bark before barbequing or grilling is preferred as bark sometimes imparts an off flavor as it burns. Again, removal of the bark solves the issue.

Data on persistence of pesticides is not easy to find. Sometimes it is on the MSDS, other times you find it by searching online. Below is persistence information for two common Iowa apple orchard pesticides. You can find information for products of concern by requesting a pesticide application record from the commercial orchard and looking up the half life of the products used.

Imidan insecticide (one of the older and more persistent insecticides) has a half-life of 3 to 19 days. See http://pmep.cce.cornell.edu/profiles...osmet-ext.html Scroll down to "Environmental Fate."

Assail is a newer, popular broad spectrum insecticide. Though the concentrated insecticide is toxic, the label directions state that fruit can be harvested 7 days after spraying (another indication of how little time the products persist).

Lump or briquets?

Lump will definitely leave less ash. Why not stick burn?

I had a friend make me a charcoal basket a few years ago for $40. Was half the price of any thing online and double the durability. Check around your area and see if a small metal shop would build you one cheaply with scraps they may have.

Extruded plate is your friend

I have a similar set up...WSM 22 and bought a Weber Genesis II recently. while the 22 seems like a lot, it gives you a lot of flexibility... cannot do a full rack of ribs on an 18" without cutting the rack in half and you have more hood clearance for a turkey or chicken easily with the 22"

Roasted/Smoked some Chicken Drumsticks on my Kamado today...They turned out very good. :)

nice...curious about the rub...

I have 2 -22" Weber kettles and find that rarely do I ever use my rev offset barrel smoker. I have been cooking on the Weber's forever and it just takes a hosing off to maintain them. One is 35 years old, never been covered looks good when hosed off. the lid on the other took flight in a storm and has a surface area with a little rust on the inside.

If they made a 30" kettle i would buy one in a heartbeat.

https://i.postimg.cc/tJN71cw8/IMG-20...236-rewind.jpg

The skin over the breast was torn when I got these organic free range birds

https://i.postimg.cc/132RzP4f/IMG-20...341-rewind.jpg


The inner ribs looked even better.

I'm smoking crystal meth this weekend. Hit me up for a good time

They were preseasoned. Got them at the store. Some kind of citrus rub. I used oak and roasted them at about 325 for a couple hours. I generally won't do a long smoke with poultry, as it can soak up the smoke flavors like a sponge, and be a bit overpowering.

After 2 months, I'm finally back in bidness with a new roof and deck. Celebrating with some Chicago hype juice and tri tip. Feels good.

https://i.imgur.com/G4J4S2f.jpg?1

https://i.imgur.com/sKOvdk4.jpg?1

https://i.imgur.com/DezvyTN.jpg?1

Man, that tri tip looks great. Oh and the deck and all is nice too! Congrats on getting your outdoor space (and extension of your sanity) back.

Thanks, dude. I've been salivating at y'alls work. Cooking inside just isn't the same.

That do look good and the tri tip too

Doing a lamb shoulder today.

Interesting

Gonna smoke it ?

Doing some chicken quarters for today, and a pair of pork lions to save and bring to a friend's house tomorrow for dinner since she just had a knee replacement.

Damn that looks fantastic. Well done sir.:clap:

My wife's birthday actually. :)

Filet Mignon on the Grill
Mashed Potatoes with Gravy (Yukon Gold Potatoes)
Fresh Green Beans, Steamed
Birthday Cake

Smoke it like a pork shoulder. But it got delayed till this weekend.

Thanks. It was a big hit last night.

Dartgod should have posted those in a girly picture thread. Those are some damn fine looking butts. I did some ribs, chicken thighs and salmon. All turned out good. Probably the best cupcake chicken I've done so far. I bit right through the skin and it didn't pull at all. I'm not posting pictures of them. Rib and chicken pics look the same after a point but I thought I done good.

There's was one mishap though. I was going to make some pit beans but I was pretty busy with the three proteins so I was behind on the beans. I got them in the smoker for 2 and a half hours then I pulled them and they were not done. The beans were not tender. Hell they were still hard. I looked at the wife and I was like "why"? The it hit me. After soaking the beans for 18 hours there about when I pulled them out of the fridge I forgot to boil them.:rolleyes::shake: There's just no way to save that.

Lamb went on today. Used RecTec's Freakin' Greek rub.

I won a RT prize pack that included all of their rubs. I have yet to find one I don't like.

https://www.rectecgrills.com/coldens-freakin-greek-rub/https://uploads.tapatalk-cdn.com/201...94b91d073c.jpg

Doing a brisket (just the flat) and some beef back ribs tomorrow. Loving my new offset, there was a learning curve but my last smoke I was able to keep a consistent temp across the chamber for 8+ hours without having to babysit.