Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Gnslngr on April 30, 2004, 12:18:27 AM
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Wanted any advice/recipes for smokin food. Just got a brinkman smoker (27.99). Its an upright kind were the charcoal/wood chips are at the bottom w/ a water pan above it w/ 2 wire racks for the food above them.
I plan on smoking some whole chickens this weekend. IF anyone has any good recipies/advice for rubs.....what kind of wood chips to use.....how long you cook for....and best of all RIBs. I'd appreciate it.
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Originally posted by Gnslngr
Wanted any advice/recipes for smokin food. Just got a brinkman smoker (27.99). Its an upright kind were the charcoal/wood chips are at the bottom w/ a water pan above it w/ 2 wire racks for the food above them.
I plan on smoking some whole chickens this weekend. IF anyone has any good recipies/advice for rubs.....what kind of wood chips to use.....how long you cook for....and best of all RIBs. I'd appreciate it.
Dammit, and here I thought you just picked up a Marlboro-smoking cowboy as a housepet.
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well I do smoke marlbro (lights) but make no asumptions that I'd ever be your house pet:D
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Is it a Ronco?
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Originally posted by Gnslngr
Wanted any advice/recipes for smokin food. Just got a brinkman smoker (27.99). Its an upright kind were the charcoal/wood chips are at the bottom w/ a water pan above it w/ 2 wire racks for the food above them.
Congradulations on your EZBake oven. This is a smoker.
(http://www.bbqpits.com/mobile24x5.jpg)
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No, this is a SMOKER.:D
(http://www.hattijahunen.com/hiili/Image10.jpg)
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Now yer talkin!
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(http://www.americasbestbbq.com/images/bsd46.jpg)
This is what a got you dolts. It may not be FRICKIN HUGE but it still works for a family of four. If no one knows any good recipies or tips on how to use one I understand.
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Gnslngr take a look here http://www.homebbq.com/duportal/home/default.asp
I think you will find some help there.
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hey those little ones work great for briskets!!!
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Mora...he needed a smoker...not a "'still". ;)
Gunslngr...I have made mouth watering ribs on my Coleman gas BBQ modified into a smoker....so these guys are just being ornary. :D
I can't help with the operation of a smoker....but temperature should never be higher than 225 degrees.
I'll post a few rub receipes in a while.
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LMAO....thanks for the link.....that's exactly what i'm looking for
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Oh man, that looks pretty damn cool!
Thanks for the link
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Congratulations! Hopefully many more in your future.
Oh wait... not that kind of smoker. Nevermind.
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coolest part about it is I got it onsale for $27.98
I think whole chickens this weekend.......ribs next......brisket the week after.
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Ive got to get a smoker... you chaps make me drool everytime this stuff comes up...
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http://www.eaglequest.com/~bbq/faq2/toc.html
If you want any other info you know my addy:)
:cool:
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just had smoked sturgeon this weekend..DAMMMMGOOOD
I heard soaking in a Brine mix the day before is an EXCELLENT tactic
I really want a cold smoker to smoke cheeses..
Love
BiGB
xoxo
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Originally posted by urbMAW
just had smoked sturgeon this weekend..DAMMMMGOOOD
I heard soaking in a Brine mix the day before is an EXCELLENT tactic
I really want a cold smoker to smoke cheeses..
Love
BiGB
xoxo
URB long time no see my gay friend LOL JK. I havnt been flyin all that much....somthing in my computer let go of all the smoke it was storing and it dont work no more. Good to see ya though
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Looks like I'm gonna have to cut down a mesquite this weekend. Gotta to a test run for Memorial day. :D
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http://www.hitechcreations.com/forums/showthread.php?s=&threadid=113023&highlight=spareribs+recipes
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There should be a neat little catalog with that smoker, I have one myself. You really need the rib racks and the chicken stands. If not, do a google on Brinkman. You can order online and they are FAST!
I use a mixture of charcoal (use a brand you like with seasoned chunks, like hickory, mesquite, or whiskey flavoring) and water soaked smoking chips of the wood you like the flavor of..
If you get the chicken stands you can put an open beer (can) in the chicken, and smoke it that way. Moist, tender, flavorful, and delicious.
I make my own sauce, marinate my ribs overnite at least, and smoke them in the racks I bought from the catalog. With two full racks, one on each grill, you need about 3 hours or so to smoke them.
Most of those smokers have a temp guage on them, keep it in the middle of ideal or closer to hot. I added two vents to my smoker with shutters to keep it hot.
Another great thing to smoke is pork tenderloin roast. Get the ones with the little popup to tell you when they're done. Again, a good marinade makes it happen.
I also smoke marinaded venison in mine. Shoulder or ham from a good sized deer is excellent.
I tend to use Jack Daniels as a marinade, although a low priced burgundy is also an excellent choice.
The store bought marinades are a good place to START. Buy them and develop a recipe to suit your taste.
Beware gorcery store marinades and marinading wines, they can be LOADED with SALT. Enough to choke a horse to be exact.
Prepare to get fat. Or excercise a lot.
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This is really my own makeup here...I ahve made it often and dont have measurements as I do it by tase...But here ya go....
CHicken....Lemon Pepper in a lil beer. Garlic , Salt , and a Bit of Tequilla.
Ribs or Brisket....1 can of Beer (If doing alot of meat). Mix in Heinze 57 , Garlic , small amount of Cayenne , Pepper , Salt , Lime Juice and just a lil bit (depending on your preference) of Minced Onions.....
Use Mesquite if ya can...Or Oak soaked in water for a while...then let if dry some..so its not to wet. It will smoke well.
Best tips I got.:)
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lol gunslinger..thsi isnt urb,,,i was just usn his name whiel i was temp banned...
Somthn about calln out the Hanoi Janes in here...lolo
but i will tell him you said "whay up gay dude"/...heheh
HEs been workn his assssofff and just moved...but you will see him up soon..
I did sign the end..
Love
BiGB
xoxo
BGBMAW
ahhhim still loogged under him..lol oops
btw..Smoked Sturgeon..WOOO WOOO!!!!
im going out to get a smoker soon..dam i love smoked foods
smoked oysters w/ smoked cheddar on smoked crackers..lol
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Damn, I was hoping this was a bong thread :p
culero ;)
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Ok here is my first bird.....I got about an hour left on it....feast your eyes and drewl
(http://www.onpoi.net/ah/pics/users/210_1083452598_untitled.jpg)
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Im at work...Hungry even tho I had Popeyes Spicy Chicken...and you show that !!!!!
I hope its undercooked and ya have to let it sit longer even.
:lol
Looks great Man:cool:
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next time you drop it on the ground, brush it off first before cooking. Might want to remove the testicles beforehand too..
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to make you feel better after it lookin like that it took another 2 hours to reack 180 degrees Oncie it did......IT was YUUUUUUUMY.
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I use a propane fired smoker myself. It has a cast box with a lid that has holes in it that you put your smoking woodchips in. When smoking briskets I like to smoke them at over 250 deg untill they have the main smoke flavoring and a brown color then I wrap the briskets in aluminum foil and cook them until they have the tenderness I am looking for at 180 to 200 deg.
Using gas has accelerated the process for me to where I can smoke 4 large 20lb briskets in 5 to 6 hours total time. If I want them so tender they just fall apart I can cook them in the oven for a couple hours or so in their original wrapping at about 200 deg.
I use Montreal Steak seasoning from Sam's Warehouse as a rub most of the time but be careful how much of it you use because there is a lot of salt in it. I like to rub the briskets down about 2 or 3 hours before I put them in the smoker.
Smoking meats is fun :)
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Originally posted by Gnslngr
(http://www.americasbestbbq.com/images/bsd46.jpg)
This is what a got you dolts. It may not be FRICKIN HUGE but it still works for a family of four. If no one knows any good recipies or tips on how to use one I understand.
Where are the trailer wheels like the one posted above it?
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TEXAS STYLE BRISKET. BRUSH a lot of regular yellow mustard over the entire brisket and let it stand overnight.
OAK chips and a Temperature of 200 to 220 degrees for 8 hrs.
Wrap in foil and put in oven at 200 degrees overnight cook.
I make my own sauce.
TENDER, TENDER,TENDER you would not believe.:aok