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  #481  
Old 05-27-2018, 03:36 PM
Knot Rite Knot Rite is offline
 
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Originally Posted by Hunter 22 View Post
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
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  #482  
Old 05-30-2018, 08:57 PM
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Default Cajun Tasso

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
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  #483  
Old 05-31-2018, 10:56 AM
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After some unanticipated tweaking of the micro-switch on the Bradley-Away we go.
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  #484  
Old 06-01-2018, 12:33 PM
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Jambalaya Time

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  #485  
Old 06-01-2018, 12:48 PM
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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?
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  #486  
Old 06-01-2018, 04:31 PM
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Originally Posted by ghostguy6 View Post
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?
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  #487  
Old 06-29-2018, 09:50 PM
1bowhunter12 1bowhunter12 is online now
 
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Iím curious if anybody with pit boss pellet smoker could send me a pm .. Iím looking at buying the 7 series and just have a few questions if anybody out the has one .. thanks
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  #488  
Old 07-13-2018, 10:23 AM
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Braided Pork Loin with each braid flavored with a different Rub.
Pics to follow once it is on the pellet grill this weekend
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  #489  
Old 07-19-2018, 08:04 PM
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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 couldnít notice much of a difference.
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  #490  
Old 07-21-2018, 08:49 AM
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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 couldnít 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.
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  #491  
Old 07-23-2018, 06:18 AM
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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.
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  #492  
Old 07-24-2018, 05:25 PM
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Originally Posted by Beeman3 View Post
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
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  #493  
Old 07-29-2018, 10:02 AM
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Hickory smoked Pork Tenderloin Back Bacon

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

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  #494  
Old 07-31-2018, 07:35 PM
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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
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  #495  
Old 08-01-2018, 01:43 PM
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Default WooHoo!

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.
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  #496  
Old 08-01-2018, 05:08 PM
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Originally Posted by tallieho View Post
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
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  #497  
Old 08-01-2018, 07:37 PM
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Coffee Cured Chicken on a Oaked pellet grill



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  #498  
Old 08-05-2018, 09:07 AM
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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
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  #499  
Old 08-14-2018, 06:53 AM
JonWalter JonWalter is offline
 
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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)
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  #500  
Old 08-23-2018, 08:40 AM
lyallpeder lyallpeder is offline
 
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I picked up this chunk of cherry wood for $10. Itís about 4 feet long and 10 inches in diameter. Now I need to get a charcoal bbq so I can smoke with it.

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  #501  
Old 08-23-2018, 08:54 AM
Norwest Alta Norwest Alta is offline
 
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Originally Posted by lyallpeder View Post
I picked up this chunk of cherry wood for $10. Itís 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.
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  #502  
Old 08-25-2018, 06:39 PM
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Spatchcock and football explosion


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  #503  
Old 08-27-2018, 04:57 PM
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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
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  #504  
Old 08-28-2018, 06:38 AM
Beeman3 Beeman3 is offline
 
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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.
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  #505  
Old 08-28-2018, 07:19 PM
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Quote:
Originally Posted by Beeman3 View Post
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 jalapeŮos as I've been using them to much lately. Turned out really really tasty.
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  #506  
Old 09-05-2018, 08:30 AM
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Quote:
Originally Posted by Bassett View Post
Philly original cream cheese, triple cheddar grated cheese, banana peppers and bit of rub mix. Opted out of the jalapeŮos 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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  #507  
Old 09-10-2018, 10:04 AM
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Mini Back Bacon
from tenderloin pieces on sale. Using the water bowl from my Bradley in the pellet grill to provide some moisture
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  #508  
Old 09-10-2018, 12:44 PM
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Last edited by omega50; 09-10-2018 at 01:01 PM.
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  #509  
Old 09-10-2018, 03:07 PM
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  #510  
Old 09-14-2018, 10:06 PM
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Cold smoked?
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