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Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Discussion in 'Food Talk' started by Pudge, Feb 11, 2017.

?

What kind of smoker do you have?

This poll will close on Sep 27, 2024 at 9:10 PM.
  1. Electric

    58 vote(s)
    12.6%
  2. Propane

    30 vote(s)
    6.5%
  3. Pellet pooper

    234 vote(s)
    50.9%
  4. Stick burner

    41 vote(s)
    8.9%
  5. Charcoal

    95 vote(s)
    20.7%
  6. Ceramic/Egg/Kamado

    69 vote(s)
    15.0%
  7. Homemade

    21 vote(s)
    4.6%
  8. Other

    14 vote(s)
    3.0%
Multiple votes are allowed.
  1. Dec 25, 2019 at 12:31 PM
    #751
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    I have made poor mans burnt ends with chuck, but thought I would try (welfare mans?) hot dog burnt ends.

    Holy crap these are delicious :drool:

    D90B69B8-2A26-4ADB-A7C6-BD52EA9DEE22.jpg

    EC279C56-BAA1-42CF-A69A-35C8FEE3A5BC.jpg

    5A56E3BD-742E-4244-9E2D-6B1A34F4E5F1.jpg

    121397AA-F9E8-47B9-AF37-0CBD41C1606D.jpg
     
    RLHULK, MS22, aperezsh and 5 others like this.
  2. Dec 25, 2019 at 12:35 PM
    #752
    9am53

    9am53 New Member

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    Man, those hot dogs look amazing!!!

    I don’t use foil for wrapping meat anymore, I’ve been using butcher paper for a few years now.
     
    aperezsh and TXMiamiFan like this.
  3. Dec 26, 2019 at 11:40 PM
    #753
    BB Stacker

    BB Stacker New Member

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    Care to share how you make it. I would like to make some!
     
  4. Dec 27, 2019 at 9:35 AM
    #754
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Sure thing this was my quick recipe that my buddies german wife shared with me.

    Sear the pork on the stove, save the what's in the pan. I use 1TBS of olive oil and garlic.

    Then smoke the meat for about 2 hours on a high smoke setting.

    2 packages of au ju follow the instructions on the package.

    Hungarian smoked paprika 4 TBS, I use a little more. I like the flavor and it gives a nice deep red color.

    1 small chopped red onion fine chopped
    Mushrooms chopped fine

    Cook the onions and mushrooms with the pork drippings. Set off to the side.

    Cook the au ju the paprika. Combine everything and the pork. Simmer at a low heat for about 1.5 hours.

    Get some German Spaetzle dumplings or noodles.

    Enjoy! There might be some holes in there. I'm doing this from memory.
     
    aperezsh likes this.
  5. Dec 28, 2019 at 9:18 AM
    #755
    BB Stacker

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    Thanks Grumpy Uncle!

    This was my 20 LB thanksgiving turkey done on a Louisiana Grill Pellet Grill. We also had some minor flooding that made trying to smoke a turkey and keep the patio dry with a house full of family interesting.IMG_3372.jpg IMG_3371.jpg IMG_3370.jpg
     
    JMB, TXMiamiFan and Grumpy Uncle like this.
  6. Dec 28, 2019 at 9:28 AM
    #756
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    How did the full turkey turn out? I split mine in half for ease of cooking. How long did you let it smoke for?
    I cant take the credit, @COMiamiFan and a couple of other folks posted before me. I just used their advice and my own seasonings. Thanks!
    I am ordering me a thermal blanket for my smoker today. I have noticed when we have rain or cold days that maintaining constant temperatures is a little difficult.
    Despite the rain that mother nature threw at you it looks like it turned out good.
     
    TXMiamiFan likes this.
  7. Dec 28, 2019 at 9:33 AM
    #757
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Blanket is the best money spent.
     
  8. Dec 30, 2019 at 1:23 PM
    #758
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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  9. Dec 30, 2019 at 1:35 PM
    #759
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    @COMiamiFan

    PINK for the win...

    Definitely NO wax. I don't think the color really matters, but pink is what seems to be what the BBQ guys on TV and in books use
     
    TXMiamiFan likes this.
  10. Dec 30, 2019 at 1:39 PM
    #760
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    That's what I was thinking too. Grassy ass.
     
  11. Dec 30, 2019 at 1:44 PM
    #761
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    I haven't taken the plunge on it yet as it is a lot more expensive up here

    But since you just trigger my taste buds again with smoking talk, I'm adding a roll of the PINK to my Amazon wishlist. It is long overdue for me,even if it is double the price up here in Canada. I smoke enough to warrant a roll.

    Smoking ribs this week, I'll try to take some pics.
     
    TXMiamiFan[QUOTED] likes this.
  12. Dec 30, 2019 at 1:46 PM
    #762
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Sweet. I just placed my order. I found a full packer at Costco for $38 so next nice weekend I will try my hand at brisket for a third time. Last time I used aluminum and ruined it. Time to step up my game and get a brisket done correctly. Third time . . .
     
  13. Dec 30, 2019 at 2:45 PM
    #763
    9am53

    9am53 New Member

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    I’m in Canada too, I get rolls of the brown un-waxed stuff at my local butcher. My bbq meat orders tend to be several hundred dollars at a time so I order the paper then and I get it for 25 bucks. I’m guessing that’s their cost...
     
  14. Dec 30, 2019 at 2:50 PM
    #764
    9am53

    9am53 New Member

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    Once you guys switch to paper you’ll never turn back. Your bark will actually be good and not soggy, it’s easier to get rid of (just burn it), I’ve had dogs break into the garbage bin after it’s been filled with foil from hundreds of pounds of butt and dogs will eat the foil...this is terrible. With paper even if they found and ate some...who cares it’s paper. It’s a game changer.
     
  15. Dec 30, 2019 at 2:57 PM
    #765
    9am53

    9am53 New Member

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    Here’s the stuff I get, I think you guys are calling it pink...this roll is about 9 or 10” diameter and I get it for 25 CAD. Also note, that blue thing is a grass seed spreader and works perfectly as a dry rub duster!

    1D3D0D17-B7A5-4A0E-885B-93653073D3AE.jpg
     
  16. Dec 30, 2019 at 3:33 PM
    #766
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    3 lb chuck roast I got on sale for $9. I rubbed it with salt, pepper, garlic and onion powder and tossed it back in the fridge for a day or two. Plan to smoke it Wednesday. Not sure if I'll aim for brisket-ish or pulled beef finish temps, or smoke then sear. Not sure. I have never smoked any beef of any kind. Any tips would be great.

    20191230_165251.jpg
     
  17. Dec 30, 2019 at 3:36 PM
    #767
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    For chuck, I make poor man's burnt ends. Smoke to 190-195* and pull from the smoker; let cool a bit. Cut up in bite size pieces, cover in BBQ sauce and bake in oven for another hour at 250* to caramelize the sauce. Enjoy :cheers:
     
    JMB and Pudge[QUOTED][OP] like this.
  18. Dec 30, 2019 at 3:40 PM
    #768
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    I knew youd have the right recipe! I actually forgot to tag you in my post. I have a couple BBQ sauces I wanna try so this is perfect. I'm very picky with my BBQ sauce, I like vinegar.
     
    TXMiamiFan[QUOTED] likes this.
  19. Dec 30, 2019 at 3:42 PM
    #769
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Texas style BBQ man I see. I prefer tomato based BBQ sauces :anonymous:

    Mustard for pork :anonymous:
     
    Pudge[QUOTED][OP] likes this.
  20. Dec 30, 2019 at 3:44 PM
    #770
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

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    @Pudge

    As @COMiamiFan said ...faux burnt ends is a great choice

    My vote would be pulled. On a fresh Kaiser with creamy slaw on top
     
    Last edited: Dec 30, 2019
    Pudge[OP], JMB and TXMiamiFan like this.
  21. Dec 30, 2019 at 4:06 PM
    #771
    JMB

    JMB Not new, just a little old.

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    Nah, it's all Carolinas. Check out the map. Except for huli huli, which is great, I don't think the other 47 have a sauce. :crapstorm:
     
  22. Dec 31, 2019 at 10:31 AM
    #772
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Yep all vinegar and mustard based sauces for me. I guess I'm a little bias because I'm from The Low Country.
     
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  23. Dec 31, 2019 at 10:33 AM
    #773
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    In about 8 hours, it'll be ready! 15 lbs pork shoulder.
    20191231_111620.jpg 20191231_112829.jpg
     
  24. Dec 31, 2019 at 12:22 PM
    #774
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    Smoking some jalapenos for some Armadillo Eggs.20191231_131939.jpg
     
  25. Dec 31, 2019 at 12:33 PM
    #775
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    The Mini's sauce that @driverdog Jim has sent me in the past is my favorite to date. I also like Brooks BBQ chicken dippin sauce on chicken a lot. it's a Cornell Sauce which is vinegar and egg based believe it or not. And its absolutely delicious
     
  26. Dec 31, 2019 at 12:37 PM
    #776
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Gonna look that one up
     
  27. Dec 31, 2019 at 12:47 PM
    #777
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    It's a family business out if oneonta,ny. My mom grew up there and I spent weeks every summer. I will still make the 3 hour drive one way to spend a night and eat some Brooks and buy some sauces and rubs. They do ship it. If you want I can give you some next time you're here, if you wanna buy it get the chicken rub and the chicken dippin sauce. Their other runs are good too. For the chicken I smoke it with the rub on heavy in a little sauce. Then pull it out and crisp the skin on the grill....always use bone in thighs...the dark meat is the best. I generally buy 6 big runs and 6 half gallon sauces when I order, give for gifts and consume a lot of it myself.
     
    TXMiamiFan[QUOTED] likes this.
  28. Dec 31, 2019 at 1:50 PM
    #778
    JMB

    JMB Not new, just a little old.

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    Yeah, the Mini's is good. It got hard to find here for a little while,strange since it's made here. I'm going to give the Brooks a try.
     
    Pudge[QUOTED][OP] likes this.
  29. Dec 31, 2019 at 2:06 PM
    #779
    Juanjoolio007

    Juanjoolio007 New Member

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    Wait....you smoke the jalapeños first? I’m on the way lol.
     
  30. Dec 31, 2019 at 2:10 PM
    #780
    Pudge

    Pudge [OP] Super Secret Elite Member #7

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    It's an amazing vintage based sauce but absolutely nothing like minis. Very different.
    I sent some Brooks to Jim for secret Santa last year. He used up the while half gallon jug on a single batch of thighs. You don't need much, I marinate for a short time, smoke in a pan with some, then baste the chicken as I cook. Afterwards I have a small bowl of it and I dunk each thigh in it quick when I pull them off the grill. And I also over season with the rub but a big one lasts me years and I use it on everything and the jug of sauce lasts a year probably.
     
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