Those do look nice. I'm giving the smoker a rest this week-end. BLTs may be on the menu tomorrow.
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Those do look nice. I'm giving the smoker a rest this week-end. BLTs may be on the menu tomorrow.
Summer time for me is bbq time. We are going to have a lot of things going on this coming month where I may not get to bbq as much as I'd like, so I'm getting it while the getting is good. Besides... I never get tired of it.. :)
Looks yummy.
durn.....may have to fire my own smoker up next week. house special pork ribs and boston butt.
Forgot to post the "after" picture yesterday. I should have taken it from the side to give the ribs some "depth". I only took one, but it'll have to do.
I have a big ole turkey breast "brining up" all day today and over night tonight to toss on the smoker tomorrow. Going to slice it up for lunch meat.
Anyway, here's the beef ribs "done" pic.
clickable thumbnail.
http://i106.photobucket.com/albums/m...ribsdone03.jpg
As usual....nice job.
looks good...can you post some good pics of you're smoker i'm looking to build another one.
He did, Jim. Here it is:
http://www.wilderness-survival.net/f...ead.php?t=2910
Dragonjimm, if you have any questions that the pictures don't answer, give me a holler. This is one of the best "low and slow" set ups I've ever had for the money.
(Thanks Rick for finding the pics for him)
I ran across them while I was sweeping up around here. No problem.;)
Here's the smoked turkey breast I did today. I marinated it in a brine of brown sugar, kosher salt, garlic powder and a little vinegar. Smoked it with a little bit of mesquite.
http://i106.photobucket.com/albums/m...rkeybreast.jpg
Wanna' talk BARTER & TRADE, Tahyo? :DQuote:
Originally Posted by Tahyo
Quote:
Originally Posted by Ken
I'd be worried about shipping any kind of meat. I know they do it, but it just scares the hell out of me.
Well then, I can just bring the GF, kids, and extended family to your place for a week or so. :DQuote:
Originally Posted by Tahyo
You gotta build you one of these smokers Ken. Then you can eat all the bbq you want. That is if you don't live in an apartment, town home or condo. Your neighbors may not appreciate it.
Nope, got my own place. (Not the one across from the beach. The ex got that one. I got the kids. Good deal for me.)Quote:
Originally Posted by Tahyo
Not worried about the neighbors. They'll just come over with cases of beer and plates in their hands as usual. Build a smoker it is. Actually, have my kid the engineer build a smoker that is.:D
Years back, when I was one of those political guys, I hired the former fire chief, the now current fire chief, and the deputy fire chief. Deputy lives in the house behind mine. (Small lots here in suburbia.) He pulls in one day (after I got sick of the politics and didn't run for re-election) with the former fire chief and asks what I'm doing. I say I'm building a fire pit. The Chief starts shaking his head. The Deputy says "the chief doesn't allow fire pits. Only open fires are for cooking." So, I've had the same bag of marshmallows and barbeque fork out there with me for the last five years whenever I've lit a fire. Whenever the Deputy's around, I offer him a marshmallow. He declines. Problem solved. :D
Quote:
Originally Posted by Ken
Yep, way back when, my x-wife cleaned me out, but I eventually retained custody of my son. Looking back... I'd lose it all over again for the same results.
Just let me know if you want to build one, I'll scribble down details for you or anyone else on this board if you want to go the route I did. If I wasn't so hooked on this UDS (ugly drum smoker), I'd get a rig like Bragg has. Those Big Green Eggs are expensive, but from what Bragg has said and from what I've read, you can control the heat on that thing pretty well for low and slow cooking. I just like making my own stuff I guess.
thanks...seems i need to hunt down a drum...i saw a similar set up using a 15 gal shiny metal trash can and a hot plate but it wasnt as durable.
my favorite wood for smoking is pecan.
DJ - We had a discussion on the trash can method a while back. Some concern was expressed because they are usually galvanized. Leaching chemicals may or may not occur. I just wanted to bring it to your attention.
I wouldn't use anything "plated" or galvanized that is going to be subject to the high heat. You can use those plated bolts for the shelf bolts up high where the grill goes. Even thought the UDS is basically a low heat (350 and below with 225 - 250 the primary temps), you don't want anything that gives off fumes when hot.Quote:
Originally Posted by dragonjimm
Pecan is one of my favorites as well. It's in the hickory family and milder. Pecan trees don't grow up here so I have to stock up on as much as I can when I go down south or send off for it.