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What's Hittin' the Grill or Smoker?

Discussion in 'Cooking and Recipe Forum' started by USMC615, Jan 25, 2016.

  1. USMC615

    USMC615 Wood's Tougher Than Woodpecker Lips...

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    Alright fellas, let's see what's hittin' the grills or smokers...
     
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  2. srb08

    srb08 Doesn't play well with others

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    Here's an after pic of a couple slabs of smoked ribs.
    Four hours at 225 degrees. Smoked with Hickory.
    image.jpg
     
  3. Stihlofadeal64

    Stihlofadeal64 Addicted to ArboristSite

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    :baba:


    :happybanana:


    now we need a smiley with a knife and fork and a wrap around bib for the neck :D

    Dog gone it dude -- those ribs look GOOD!

    Do you share the rub recipe?
     
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  4. srb08

    srb08 Doesn't play well with others

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    If you prefer Chicken....
    On the Weber, no hardwood smoke. My wife gets tired of smoked meats, so I do these at her request.
    I cut out the backbone and flatten them before cooking. Rub is a generic BBQ rub from a local restaurant supply. The best Poultry rub I've ever used.
    image.jpg
     
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  5. windthrown

    windthrown 361 Junkie

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    Bacon wrapped fattie (filled with seasoned ground pork) on the pellet smoker.

    bacon fattie.jpg

    Early Traeger "lil Texas model made in Oregon.

    traeger.jpg
     
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  6. windthrown

    windthrown 361 Junkie

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    Oh, and candied steelhead salmon... smoked BC style over alder and apple pellets, 50/50 blend

    candied salmon.jpg

    Yes, its very addictive.
     
  7. srb08

    srb08 Doesn't play well with others

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    The weather was crappy and my wife wanted ribs, so I did these in the oven.
    I didn't like them as well as on the smoker but my wife loved them.

    image.jpg
     
  8. srb08

    srb08 Doesn't play well with others

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    My wife thought I was nuts the first time she saw me weaving Bacon into a blanket.
    When she tasted the smoked meatloaf inside it, she changed her mind.
     
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  9. svk

    svk Firewood and Saw Collector

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    instructions/recipe please....
     
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  10. svk

    svk Firewood and Saw Collector

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    YUMMM
     
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  11. srb08

    srb08 Doesn't play well with others

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    Really not much to share, that was my first attempt.
    Remove the inside membrane from a slab of Baby Back ribs.
    Rub both sides of slab with your favorite concoction, I need to work on mine to compensate for the lack of natural smoke flavor, although my wife really liked them.
    I cooked mine at 250 for three hours then cranked up the oven to 350 to finish and set the crust. I don't remember how long I left them in at the higher temp, I just kept an eye on them till they looked right. It didn't take long.
    As I experiment more, I'll post the results.
     
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  12. svk

    svk Firewood and Saw Collector

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    And what ingredients may go into this concoction?

    Brown sugar, pepper, salt, garlic,?????
     
  13. windthrown

    windthrown 361 Junkie

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    For a rub I use an spice blend that my brother gets in Seattle called: Voodoo. We always run out of Voodoo in a hurry though, in which case I revert to rubbing my meat with kosher salt, garlic powder, onion powder, ground ginger, fresh ground pepper (white, black and red blend), a small amount of sugar (unless its candied salmon). I control the heat with the amount of pepper. I like mine more mild. For my ex, I would add minced habanero, which for her was still not hot enough. Of late I have been adding tumeric powder, which is supposed to be good for your health. You can also add cumin if you like more of a curry style flavor, and chili powder for more of a TexMex theme.
     
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  14. srb08

    srb08 Doesn't play well with others

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    This is my rub. I mix as I go, taste and adjust.

    Kosher salt
    Black pepper
    Cayenne pepper
    Smoked Paprika, sweet works as well
    Chili powder- to taste
    Dry Mustard
    Seasoned salt-to taste
    Granulated Garlic
    Onion powder
    Ground Ginger
    Crushed Instant coffee crystals or espresso powder- to taste. Don't be afraid of this, it really brings things together.

    I normally mix up a batch of the above ingredients and keep in the freezer.
    I add brown sugar when I'm ready to use and mix with the rub. I don't like a lot of brown sugar in my rub but my wife does. I generally lose.
    For ribs in the oven, I added smoked salt. Just didn't use enough the first time. Next time, I might brush with diluted liquid smoke before adding the rub. I'll have to experiment.
     
  15. Backyard Lumberjack

    Backyard Lumberjack Addicted to ArboristSite

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    looks perfect!!!
     
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  16. Backyard Lumberjack

    Backyard Lumberjack Addicted to ArboristSite

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    alder! yum :) good job!
     
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  17. Backyard Lumberjack

    Backyard Lumberjack Addicted to ArboristSite

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    a TexMex theme: For my ex, I would add minced habanero, which for her was still not hot enough.

    omg! I grew some couple seasons ago... had to try them ! 1/8th x 1/8th... piece, then on tongue, squished tween teeth.... YEOW! wished I had not! :eek: :eek: omg -

    can send you few ghost peppers or maybe some Carolina Reapers if you want to further along her palate...

    cr.jpg

    gp.jpg
     
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  18. Backyard Lumberjack

    Backyard Lumberjack Addicted to ArboristSite

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    look nicely carmelized!!
     
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  19. stillhunter

    stillhunter Addicted to ArboristSite

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    I often just wing rubs, bbq sauces,brines and marinades. Just start w a typical base, add various seasonings/liquids and taste/add more of this or that till I like it. If it tastes good before the grill/smoker it will be fantastic when it's done.
    Also I sometimes use other liquids besides water to soak wood,bark, chips for making the smoke.
    Apple or other fruit juices, wines, and vinegar based BBQ sauce can add to the flavor of whatever wood/chips you are using and help give a moist smoke.

    If you've never tried it Grape Vine has a wonderful smoke flavor.
     
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  20. stillhunter

    stillhunter Addicted to ArboristSite

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    Beer can Chicken.
    lightly oil the bird, season the chicken how ever you want inside and out or use a store bought BCC rub.
    drink about half the beer, cut off the top or open more holes w a churchkey and add some rub to the beercan.
    I have a cheap can/chicken holder made of chromed steel w a circular base . I put a disposable pie pan on the smoker, add the seasoned chicken/holder and then add beer to the pan, about 1/2", more rub and thin slices of lemon. I like to spin the thing around after about an hour as my heat source is usually on one side of my smokers. Experiment w different beers, I'm fond of Newcastle but any beer w lot's of flavor will impart it's flavor into the chicken.
    Apple,Oak or Hickory works well for the smoke.
     
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