oldschoolsdime92 Posted November 28, 2013 Author Report Share Posted November 28, 2013 (edited) So I'm not normally a gadget guy, but my wife bought me the coolest bbq gadget to date. Its a thermometer that connects to your phone via bluetooth. Its dual temp and allows you to check temps of your smoking via an app on your phone, instead of being married to the smoker, watching the thermometer. Edited November 28, 2013 by oldschoolsdime92 1 Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 28, 2013 Report Share Posted November 28, 2013 That is very cool Brandt!!!! Quote Link to comment Share on other sites More sharing options...
Gixxus Christ! Posted November 29, 2013 Report Share Posted November 29, 2013 My bird was a hit. So juicy. Very little leftovers sadly. Will brine from now on. 2 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 29, 2013 Author Report Share Posted November 29, 2013 no pics!? Quote Link to comment Share on other sites More sharing options...
Gixxus Christ! Posted November 29, 2013 Report Share Posted November 29, 2013 Sorry no. As hard as I try I can't remember ever snapping poloroids of my food back in the day. I guess that lack of photophilia followed me to this day. I did enjoy eating the bird with my family, if that counts for something. I have some leftovers. ..I could post pics but I just ate the last of them. So in conclusion I get shithouse wasted and devour turkey day lefties like it's my fuckin job son.Thanks for playing. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted November 29, 2013 Author Report Share Posted November 29, 2013 no pics needed! i was just busting your balls a bit! =) Quote Link to comment Share on other sites More sharing options...
Gixxus Christ! Posted November 29, 2013 Report Share Posted November 29, 2013 I feel like I got hit by a bus full of AA meetings and I'm on my third shit of the morning. Gotta love the holidays. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted December 1, 2013 Author Report Share Posted December 1, 2013 Well we had our thanksgiving last night and things went well. Had 21 people and no one left hungry. Here's my brined turkey. Even the kids stuck around for the holiday.. 2 Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 1, 2014 Report Share Posted January 1, 2014 Did a loin and two small shoulder roasts. Brined them, then a dry rub and smoked over hickory. Finished in the over over apple juice and spices. 1 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 1, 2014 Author Report Share Posted January 1, 2014 I'm doing two loins tomorrow! Those look good ! Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 1, 2014 Report Share Posted January 1, 2014 It's funny the shoulder almost turned out like a smoked ham. The loins were good, kids came back for seconds. Quote Link to comment Share on other sites More sharing options...
Pokey Posted January 1, 2014 Report Share Posted January 1, 2014 It's funny the shoulder almost turned out like a smoked ham. The loins were good, kids came back for seconds. Higher heat and shorter cooking time by chance? That pork looks interesting, but it also looks good. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 1, 2014 Author Report Share Posted January 1, 2014 I've toyed with curing a shoulder and making my own ham. I've also tried to purchase an uncooked ham, so i could 100% smoke it myself. I've not found anywhere that has uncooked ham. I'd be curious to know what you did. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 1, 2014 Report Share Posted January 1, 2014 They soaked for about 20 hrs in a spice salt brine, then i did a dry rub over night. I smoked it for about 5-6 hours. Temps were spiking as i was having problems with it being so cold out and the temps dropping. They were ranging from 150-250 lol i gave up and put it in the oven at 270 for 45 mins in a roaster pan with apple juice and a little apple cider vinegar under a grate and let it steam covered. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 1, 2014 Report Share Posted January 1, 2014 Like i said the shoulders came out with the taste and texture of a smoked ham almost a bit more tender. Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted June 23, 2014 Report Share Posted June 23, 2014 (edited) Forgot to take "before" and during pics.....got the Brinkmann smoker for Father's day. Ran through the seasoning steps on Saturday, and spent Sunday afternoon/evening cooking! Seasoned the pork ribs with Montreal Steak Seasoning, the pork chops with the same plus minced garlic, and the bacon was uncured but I seasoned one plate with paprika + salt, and the other with black pepper + salt. Used oak lump charcoal with a little mesquite hardwood charcoal. Ribs - 4 hours - meat peeled from the bone perfectly! Chops - 2.5 hours - meat was still moist, and damn tasty (probably should have stopped these 1" thick chops at 2 hours for slightly more juice)bacon - 1.5 hours - top rack wasn't as crispy as the bottom rack, but a couple seconds in the microwave fixed that up Kept the temp at 225-ish, never got over 240 or below 220(except when adding the next shelf of meat). Had the water pan loaded up, and it did not need any extra water. Not the easiest to clean out the ash, but since I have fireplace equipment, it's not too bad. Would highly recommend this smoker for folks who don't want to spend more than $300 for a quality wood smoker. Edited June 23, 2014 by redbarron77 1 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted June 23, 2014 Author Report Share Posted June 23, 2014 That's a nice offset setup! Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted June 23, 2014 Report Share Posted June 23, 2014 I got it at Tractor Supply. Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted July 8, 2014 Report Share Posted July 8, 2014 Last Sunday: leg of lamb on the left(Montreal steak seasoning + garlic), pork tenderloin on the right(garlic + salt + sugar) since the lamb has a bone, it went closer to the heat I did add in a couple pieces of plain oak wood for extra smoke. 4 hours later, still tender and juicy! Same for the leg of lamb More Paprika + Salt bacon And Bacon with Tony Chachere's Creole. This came out a lot better than I thought it would. Quote Link to comment Share on other sites More sharing options...
jporter12 Posted July 9, 2014 Report Share Posted July 9, 2014 I have a decent sized gathering coming up next month, going to be doing some pulled pork, brisket and some ribs. Probably around 50 pounds of meat. I will be coming back through this thread for some possible fresh ideas! 1 Quote Link to comment Share on other sites More sharing options...
Calinazaret Posted July 9, 2014 Report Share Posted July 9, 2014 Great thanks a lot for making me drool all over myself. That's a sexy look. 2 Quote Link to comment Share on other sites More sharing options...
Bad324 Posted July 9, 2014 Report Share Posted July 9, 2014 (edited) I did a quick and lazy pork butt the other day. Took it off the smoker too early but ended up being a blessing in disguise since I had to reheat the whole batch for a party Sunday. Turned out to be one of my better ones yetI also made ABT's. If you haven't had them you HAVE to make them. Sooooo good Edited July 9, 2014 by Bad324 1 Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 3, 2014 Report Share Posted August 3, 2014 I did a quick and lazy pork butt the other day. Took it off the smoker too early but ended up being a blessing in disguise since I had to reheat the whole batch for a party Sunday. Turned out to be one of my better ones yetI also made ABT's. If you haven't had them you HAVE to make them. Sooooo good I have been seriously thinking about making some ABT's. Meijer had a nice rack for cooking them that I might have to go pick up. How did you do your ABT's? The "Big Smokeout" that is becoming a yearly thing for us will be in a couple weeks. Briskets, Pork Butts, and Ribs. I'm even taking a day off work just to do everything! I should have time to post more BBQ porn this time! If anyone seriously wants to come out here to Johnstown for some BBQ and social time with friends and family, let me know. Family event, on Aug. 15. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted August 4, 2014 Report Share Posted August 4, 2014 The way I do mine is labor intensive but always come out great *Get nice fat jalapeños and cut them down the middle to make 2 boats. Core them and remove the seeds*make a mixture of cream cheese, already made pulled pork and your rub du jour*spoon in your mixture and wrap with a half slice of thick cut bacon secured with a toothpick*smoke for an hour or so in a foil pan*enjoy and be ready to make a shit ton more in the future 1 Quote Link to comment Share on other sites More sharing options...
jporter12 Posted August 4, 2014 Report Share Posted August 4, 2014 The way I do mine is labor intensive but always come out great*Get nice fat jalapeños and cut them down the middle to make 2 boats. Core them and remove the seeds*make a mixture of cream cheese, already made pulled pork and your rub du jour*spoon in your mixture and wrap with a half slice of thick cut bacon secured with a toothpick*smoke for an hour or so in a foil pan*enjoy and be ready to make a shit ton more in the future The "kit" I referenced in my previous post has a rack to cook them in, pointy end down, and a tool for coring the peppers. Really, that doesn't sound all that labor intensive, especially if you're doing some BBQ anyway! I think I could work them into the mix pretty easily for the "Smokeout" that I'm having. I plan to do the pork Friday (since it reheats well) then throw the briskets in late Friday night. They should finish up in the late morning to early afternoon, just in time to toss the ribs in. The ribs should be done in time to have do some ABT's before people start showing up around 6:00. Sounds like a plan! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.