speedytriple Posted January 7, 2013 Report Share Posted January 7, 2013 A good end to a good day LOL! Used charcoal and some apple wood to smoke it took about 4 hours. Very tasty I must say. Even the four rug rats came back for seconds. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 7, 2013 Author Report Share Posted January 7, 2013 awesome! Those look great! bad-could you send me that recipe? that sounds awesome. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 7, 2013 Report Share Posted January 7, 2013 There was almost a good 1/8 inch smoke ring on the outside, very tender and juicy. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 7, 2013 Author Report Share Posted January 7, 2013 beautiful smoke ring! looks like that cook was a great success! Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted January 7, 2013 Report Share Posted January 7, 2013 Haha,all of us smoked today. Im finishing up the venison loins right now. Had 2 big ones and 2 smaller ones, tried one pair with a mustard rub and 1 pair with just famous Dave's. Finishing it up right now at 250 in the oven, not how I normally like to do it but weather is awful. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 7, 2013 Report Share Posted January 7, 2013 Weather! ha I was out there in the snow with a beer checking the heat LOL! Lots of charcoal was burned to keep the heat up LOL! Quote Link to comment Share on other sites More sharing options...
Bad324 Posted January 7, 2013 Report Share Posted January 7, 2013 bad-could you send me that recipe? that sounds awesome.Chicken Rub:2/3 cup chili powder1/2 cup sugar4 tablespoons kosher salt4 tablespoons onion powder4 tablespoons garlic powder1 teaspoon cayenne pepperTake 4-8 small chicken breasts and marinade them in a dish with diced onion, crushed garlic and 2 cans of coke. When you're ready to smoke the breasts up pull out of the marinade and generously cover in rub then wrap the breast in bacon and smoke in an aluminum pan. Took about 1.5 hrs at temps between 250-300 Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted January 7, 2013 Report Share Posted January 7, 2013 Weather! ha I was out there in the snow with a beer checking the heat LOL! Lots of charcoal was burned to keep the heat up LOL!Haha, thats why i have a propane smoker, Im too lazy, and I get it going to temp, load it up, and leave it up to 3 hrs at a time before checking it. Ended up with a thick smoke ring an the deer tenderloins are perfect. The oven finish worked well so I will remember that for next time too. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted January 7, 2013 Report Share Posted January 7, 2013 yup wanting to smoke in cold weather is exactly why I got my propane one! Yesterday was first attempt in cold weather and man was I pleased. Gonna do some modding to it soon though to make it more efficient Quote Link to comment Share on other sites More sharing options...
flounder Posted January 7, 2013 Report Share Posted January 7, 2013 Whenever you add sugar, make sure to use brown sugar instead of white. Much better. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted January 7, 2013 Report Share Posted January 7, 2013 Whenever you add sugar, make sure to use brown sugar instead of white. Much better.I'll have to try that next time! Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted January 7, 2013 Report Share Posted January 7, 2013 Whenever you add sugar, make sure to use brown sugar instead of white. Much better.Oh for sure, brown definitely is the only way to go. The turkey breast I did had brown sugar in the rub, and I actually have used it for the pork butt/shoulder too. Quote Link to comment Share on other sites More sharing options...
redbarron77 Posted January 7, 2013 Report Share Posted January 7, 2013 I've had good results from Sugar in the raw too. Quote Link to comment Share on other sites More sharing options...
Pokey Posted January 7, 2013 Report Share Posted January 7, 2013 I've had good results from Sugar in the raw too.Yup....what I use when I don't have enough light brown sugar, or I will add a bit of both. Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 12, 2013 Author Report Share Posted January 12, 2013 Not bbq pursay, but if you've never had cast iron seared steaks, I highly suggest it... It's not as rare as the pics appear Quote Link to comment Share on other sites More sharing options...
jporter12 Posted January 12, 2013 Report Share Posted January 12, 2013 It's not as rare as the pics appearI was going to ask why you didn't cook them beyond searing them! I prefer a well done steak. Quote Link to comment Share on other sites More sharing options...
smashweights Posted January 12, 2013 Report Share Posted January 12, 2013 I prefer a well done steak. 1 Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 12, 2013 Author Report Share Posted January 12, 2013 Medium for me! Quote Link to comment Share on other sites More sharing options...
Bad324 Posted January 12, 2013 Report Share Posted January 12, 2013 Well done steak...Ewww! I want that slab o meat to be mooing still! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted January 12, 2013 Report Share Posted January 12, 2013 Not if done right! That's why I don't get a steak at restaurants, they can't do well-done, right. I have made cooked steaks on my grill that I thought were just good, then went to a steakhouse restaurant days later and realized how much better mine were!I'm a meatetarian, not a cannibal! Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 12, 2013 Author Report Share Posted January 12, 2013 I agree, I don't mind well done when cooked properly, but restaurants turn them into charcoal. Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 14, 2013 Report Share Posted January 14, 2013 (edited) Well got out the smoker again today. Did some brats real quick for the kids. Then did some more pork loins with some ribs this time. Edited January 14, 2013 by speedytriple Quote Link to comment Share on other sites More sharing options...
speedytriple Posted January 20, 2013 Report Share Posted January 20, 2013 (edited) You guys are slacking.. I'm just learning this stuff and cant stop. Did some chops and beef short rib steaks over apple wood with a maple dry rub. The steaks got a garlic pepper rub on them. Still need a thermometer to check internal temps. Edited January 20, 2013 by speedytriple Quote Link to comment Share on other sites More sharing options...
oldschoolsdime92 Posted January 20, 2013 Author Report Share Posted January 20, 2013 Yum! You oughta try mesquite on those short ribs! Quote Link to comment Share on other sites More sharing options...
jporter12 Posted January 20, 2013 Report Share Posted January 20, 2013 The plan is for brisket to go on in the morning! Quote Link to comment Share on other sites More sharing options...
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