Smoker- recipes and mods - Page 17

Knot Rite · #**481** 05-27-2018, 04:36 PM

Quote:

Originally Posted by Hunter 22

I have 6 smokers. Each work great for there own thing here's a few pics. Deer prime rib, beef prime rib, ham ribs, brisket, chicken, and smoked ice makes any scotch that much better lol just ask if you want to know how. Great pics guys

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oh my gosh, you really know how to hurt a guy. That looks so good.

Bobby

omega50 · #**482** 05-30-2018, 09:57 PM

Coppa

Sliced Coppa

Spice and Cure overnight

Tomorrow morning in the smoker with Hickory and Coriander seeds
Hot smoked to 165F and 5 days air-dry/mature

omega50 · #**483** 05-31-2018, 11:56 AM

After some unanticipated tweaking of the micro-switch on the Bradley-Away we go.

omega50 · #**484** 06-01-2018, 01:33 PM

Jambalaya Time

ghostguy6 · #**485** 06-01-2018, 01:48 PM

I think your missing the point of this thread Omega "Smoker- recipes and mods ". How are we going to recreate these dishes if you don't share?

omega50 · #**486** 06-01-2018, 05:31 PM

Quote:

Originally Posted by ghostguy6

I think your missing the point of this thread Omega "Smoker- recipes and mods ". How are we going to recreate these dishes if you don't share?

I am confused. Did my posted Tasso Recipe in 2014 in this thread get removed?

1bowhunter12 · #**487** 06-29-2018, 10:50 PM

I’m curious if anybody with pit boss pellet smoker could send me a pm .. I’m looking at buying the 7 series and just have a few questions if anybody out the has one .. thanks

omega50 · #**488** 07-13-2018, 11:23 AM

Braided Pork Loin with each braid flavored with a different Rub.
Pics to follow once it is on the pellet grill this weekend

223MB · #**489** 07-19-2018, 09:04 PM

Smoking question.
How long do you guys usually let your dry rub sit on your ribs prior to smoking? Personally I go 2-3 hours but have let them sit over night for 12+ hours and honestly couldn’t notice much of a difference.

omega50 · #**490** 07-21-2018, 09:49 AM

Quote:

Originally Posted by 223MB

Smoking question.
How long do you guys usually let your dry rub sit on your ribs prior to smoking? Personally I go 2-3 hours but have let them sit over night for 12+ hours and honestly couldn’t notice much of a difference.

Essentially 2 types of Rubs-With sugar and without.

Sugar strengthens meat fibres and gives a tougher bite while developing a dark crust. I like to apply these types of Rubs over a longer time period.
Generally speaking I do not use sugar rubs on ribs

I use sugar rubs on meat and fish items that are inherently more tender to prevent them from falling apart.

Non sugar rubs I generally like to apply 45 minutes to 1 hour before hand.

Beeman3 · #**491** 07-23-2018, 07:18 AM

Interesting Omega. I did not know that about sugar. I make my own dry rub for ribs and it has some brown sugar in it. I usually just apply the rub then straight onto the smoker. When this batch of rub is used up I will make the next batch without sugar and see how that works.

omega50 · #**492** 07-24-2018, 06:25 PM

Quote:

Originally Posted by Beeman3

Interesting Omega. I did not know that about sugar. I make my own dry rub for ribs and it has some brown sugar in it. I usually just apply the rub then straight onto the smoker. When this batch of rub is used up I will make the next batch without sugar and see how that works.

Generally you see a lot of sugar added when canning fruit-It strengthens the fibres so it does not turn to mush when processing.

I always cringe when I see someone marinate chicken breasts overnight in Teriyaki Sauce. Making shoe leather

omega50 · #**493** 07-29-2018, 11:02 AM

Hickory smoked Pork Tenderloin Back Bacon

I buy out of spec frozen Pork Tenderloins on the cheap and make mini back bacons

tallieho · #**494** 07-31-2018, 08:35 PM

Wet brine whole.? How long in the brine? With the prices of bellies $4.57 lb,this sounds like a tender,cheaper way.Of enjoying some bacon...Thks

hupa · #**495** 08-01-2018, 02:43 PM

Stumbled across this forum. When I get time, I'll have to post my franken smokers and the results. Only hobby my wife demands I spend time on.

omega50 · #**496** 08-01-2018, 06:08 PM

Quote:

Originally Posted by tallieho

Wet brine whole.? How long in the brine? With the prices of bellies $4.57 lb,this sounds like a tender,cheaper way.Of enjoying some bacon...Thks

Wet Brine whole 2- 3 days

omega50 · #**497** 08-01-2018, 08:37 PM

Coffee Cured Chicken on a Oaked pellet grill

omega50 · #**498** 08-05-2018, 10:07 AM

A bit of Bacon on the pellet grill.
Used the jerky rack from the Bradley and inverted it to lay the bacon on.

Just let er buck at 300F til done

JonWalter · #**499** 08-14-2018, 07:53 AM

beef ribs (back) i have done in the past.
I like to use a steak seasoning for beef ribs (back or short). so use what you like on steak. Salt pepper onion garlic works well or i like something like a Montreal or Chicago seasoning. i usually put them in the hottest part of my smokerrun around 275-300 at that part of the smoker and smoke them unwrapped for about 3.5-4 hours at those temps. i don't cook to temp i cook till they look and feel done. about 190 degree IT someone mentioned is a good temp for them. if its back ribs or a short plate make sure to temp between the bones. if you want to braise the above mentioned liquid recipe would work well and add a nice rich beefy flavor. (just not something i do)

lyallpeder · #**500** 08-23-2018, 09:40 AM

I picked up this chunk of cherry wood for $10. It’s about 4 feet long and 10 inches in diameter. Now I need to get a charcoal bbq so I can smoke with it.

Norwest Alta · #**501** 08-23-2018, 09:54 AM

Quote:

Originally Posted by lyallpeder

I picked up this chunk of cherry wood for $10. It’s about 4 feet long and 10 inches in diameter. Now I need to get a charcoal bbq so I can smoke with it.

I took a chunk of bridge piling and split it length wise. Works good for ribs when we're in meat cutting mode. Mostly use cedar to fire it.

Bassett · #**502** 08-25-2018, 07:39 PM

Spatchcock and football explosion

omega50 · #**503** 08-27-2018, 05:57 PM

Making a Smoked French Onion and Shallot Soup with Garden Rosemary in my deep Cast Iron Skillet tomorrow in the Pit Boss.
Will float the entire surface with Gruyere Crostini at service

Beeman3 · #**504** 08-28-2018, 07:38 AM

Bassett what did you stuff your bacon bomb with? Next one I do will be cream cheese and jalapeno. Chicken looks very good. I just did one like that last week, turned out awesome.

Bassett · #**505** 08-28-2018, 08:19 PM

Quote:

Originally Posted by Beeman3

Bassett what did you stuff your bacon bomb with? Next one I do will be cream cheese and jalapeno. Chicken looks very good. I just did one like that last week, turned out awesome.

Philly original cream cheese, triple cheddar grated cheese, banana peppers and bit of rub mix. Opted out of the jalapeños as I've been using them to much lately. Turned out really really tasty.

walleyechaser · #**506** 09-05-2018, 09:30 AM

Quote:

Originally Posted by Bassett

Philly original cream cheese, triple cheddar grated cheese, banana peppers and bit of rub mix. Opted out of the jalapeños as I've been using them to much lately. Turned out really really tasty.

Pretty much the exact recipe I use. Sometimes throw in some habaneros or fatalii peppers if I have any. Always known them as fattys

Do the same recipe with flank stank. Beat it flat, stuff, roll and smoke it at about 300 until rare.

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omega50 · #**507** 09-10-2018, 11:04 AM

Mini Back Bacon
from tenderloin pieces on sale. Using the water bowl from my Bradley in the pellet grill to provide some moisture

omega50 · #**508** 09-10-2018, 01:44 PM

omega50 · #**509** 09-10-2018, 04:07 PM

Iskra · #**510** 09-14-2018, 11:06 PM

Quote:

Originally Posted by omega50

Cold smoked?