Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Toad on April 01, 2005, 08:53:22 AM
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Throwing a party for a friend of my son's that is just back from 16 months in Afghanistan.
11 lb Brisket, 6 lb pork shoulder, 2 racks (11 lbs) of pork spare ribs, 2 chickens, 7 lb pork loin and 7 lb of smoked sausage.
Had to start the brisket and shoulder last night. Never tried to do this much meat for one event before.
Will post some pics.
Went out on a limb and made up my own very low sodium rub to try. My wife and I have been noticing that with the commercial rubs, our hands swell up the next day. Got to be the salt; I don't use rubs with MSG. So, we'll see what happens with this.
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have fun and thank him for us
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Good for you and th missus, Toad!:aok
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Got room at the table for one more? :)
Sounds good Toad. I think you've convinced me to break out the smoker tomorrow (not that I ever really need a reason.)
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have fun... stay healthy old man and... thank him for me.
lazs
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Geez Toad, it's not like I live that far from you....
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Sounds like a good time to be in KC.
Have fun and welcome your son's friend home for me.
:D :aok
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Toad,
All the rubs that are the house brand at Smoke and Fire are msg free, I use those cause of all the folk in my clan that have an allergy to gluten. Lets see, I live like 10 blocks from you, when is dinner, I will bring some beer.
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I'll bring Belgian Beer.
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Sound's like fun. Have a great time.
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For the very first time in my life I'm almost sorry I don't live in KC.
;)
Thank the kid for me too, Toad.
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how are the crows this year up in KC?
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All KC guys are hereby invited. Any others with enough stones to drive that far for a plate of 'que can come as well. Call me for directions to my son's place. There will several folks there from the unit, I'll pass on your collective thanks.
Milo, it's not just the MSG.... I'm trying to cut down on the plain old NaCl sodium too. Doc said something about high sodium intake and single kidney operations. Something in the emergency checklist about that, I think.
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...and ran off to college with it.
So, I'm using this GoodOne smoker that Rude suggested. Seems to work.. the brisket and shoulder are done. It was an overnight smoke that was really easy. Ran about 13 hours until I got them both to 185 internal. They seem about right; juicy but tender. The Goodone holds a lot of charcoal and gives a steady slow burn with an amazingly constant temperature.
I'm letting them cool and then I'll slice the brisket and pull the pork (sqeeeeeeeeeellll like a pig!), sauce them very slightly and put them in a vacuum lock back for reheat tomorrow at the party. I like the vac bags because you can drop them in a stock pot of boiling water for a few minutes and they're ready to go without drying out.
Just added more charcoal, the two chickens (split and in a rib rack to save room) and 5 lbs of the sausage. These will take ~ 4 hours. Then I STILL have the pork loin, slabs of ribs and about 4 lbs more sausage.
It's a SMOKIN' day fer shure dude!
(http://www.onpoi.net/ah/pics/users/116_1112372319_goodonesmoker.jpg)
(http://www.onpoi.net/ah/pics/users/116_1112372372_brisketandshoulder.jpg)
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Originally posted by JB88
how are the crows this year up in KC?
Haven't smoked any crows this year; been to busy to get the varmint rifle out and go smoke a few. ;)
Don't seem to be as many about though. It's early yet.
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Toad,
I picked off one crow so far this year. He just happened to land in one of the black walnut trees in my back yard. I slowly opened up the back door and put the cross hairs on him and squeezed off a 37 grain .22 into his midsection. He fell and got hung up in the branches on his down. Gotta love hollow points for crows.
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Those are good smokers, I was looking at one but still using my ol Weber Bullet. Rude did get to buy one of the Beef Eater gas grills, that was a good purchase.
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Originally posted by Toad
Haven't smoked any crows this year; been to busy to get the varmint rifle out and go smoke a few. ;)
Don't seem to be as many about though. It's early yet.
i remember walking out of the house one night and wondering why all of the trees in the park looked like they were in full bloom with black leaves.
caw caw caw!!!
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Originally posted by ygsmilo
Those are good smokers, I was looking at one but still using my ol Weber Bullet. Rude did get to buy one of the Beef Eater gas grills, that was a good purchase.
I like some of the things about it but there are some things I miss on my ECB too. Turns out pretty good 'que though.
Just finished up the shoulder and brisket. I had never really cared before but this time I needed to know how much meat I had.
The shoulder was 6 lbs raw and yielded 3 lbs of pulled pork after tossing the fat and bone.
The brisket was 11 lbs raw and yielded 4 lbs of sliced brisket after tossing the fat. There was a bit of loss during the cutting. All small burnt ends went to the cooks. My wife and I give it an A+. ;)
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Toad,
Commercial rubs use iodized salt. The iodine additive is makeing your hands swell up. Make your own rub using sea salt or kosher salt. Have you tried brining your meat before smoking? Really helps to keep it moist and flaverful.
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Yah, thought about the iodine Bustr. I have Sea Salt and a big box of Kosher salt too.
I just figured for this run I'd try to do without it. The Doc is down on NaCl, not just the iodine.
I used that Morton Lite Salt at about 1/2 the usual amount and topped up with Mrs. Dash. The pork and brisket are good but they probably could use a little more saltiness.
I will continue to experiment. ;) I'm not satisfied yet.
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Toad what wood you going to use? I find peacon or apple works great for all the assortment of meats.
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Sounds good man,
I'm goin to the commisary after work today to pick me up 2 or 3 racks of ribs for tomorrow.
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Be shure wash it all down with a pint at kelly's when your thru... (or the hurricane depending on how rabid you are..)
One thing you KC ers do right is BBQ..
Thats the one thing i miss from KCMO / KA but thats about it... you can keep the cold.. and the mass quantities of vanilla icecream..
enjoy your shindig.....
DoctorYo
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Nice Toad - Wish I had a fast plane, I'd be out there in an instant.:D
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Originally posted by Toad
[B The Goodone holds a lot of charcoal and gives a steady slow burn with an amazingly constant temperature.
[/B]
Charcoal? No !!! Never !!
Use lump and wood ............................
http://www.nakedwhiz.com/lump.htm
:D
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Nice one Toad...hey there is a "Smoke In The Spring" cook off and car show the 16th of this month in osage city ks...(76 miles SW of KC) go to osagecity.com to check it out....should be quite a turn out again this year...it is a sanctioned event.
I think it's like 1200 bucks for a win
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On tomorrow's menu:
2 racks of baby back ribs (Best Ribs in the Universe) http://www.virtualweberbullet.com/rib1.html
2 whole chickens-1 marinated overnight, 1 with a beer up its butt
4 Turkey legs....mmm....smoked turkey
big bellybutton ring of country sausage
Gonna be a good day of eatin'!
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Yeah, sounds like it!
We had so much left over that we vacuum bagged it and froze it.
I have been amazed at how well it reheats if you drop the bags in boiling water for a while.
I'll be cooking bigger loads and freezing from now on.
Enjoy your day.
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Originally posted by Silat
Charcoal? No !!! Never !!
Use lump and wood ............................
http://www.nakedwhiz.com/lump.htm
:D
ahhh Silut, thank you for that link.
finally found something I have been looking for.
(building a forge and bellows, if ya wanna know)
:)
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Originally posted by Toad
Yeah, sounds like it!
We had so much left over that we vacuum bagged it and froze it.
I have been amazed at how well it reheats if you drop the bags in boiling water for a while.
I'll be cooking bigger loads and freezing from now on.
Enjoy your day.
Hey toad,
If you cooked ribs in one of them cabinate type smokers how much time do you think it adds.....say 4 racks totaling 16lbs?
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Guns, that one in my picture takes a lot longer than a bullet smoker. The heat is indirect instead of coming right up like a chimney.
I had my ribs on it for about 6 hours and they probably could have used a bit more. That's maybe 2 hours more than my ECB.
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Toad add my thanks for those young men.
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Ok, just got my smoker (http://www.acehardware.com/product/index.jsp?productId=1973196) and I have seasoned it. I have some questions though.
1.) Rubs. I was hoping to get a link to the no msg rubs and would like one that is more the traditional BBQ taste(like bbq sauce). I am going to try others, so a general link would work.
2.) In the instruction video, the gentleman showed how he did ribs. He took the membrane off, gave it a rub, then when he cooked it, he cooked it til it was just the right color(golden brown I guess), then he took it out, poured bbq sauce down the top of it, then wrapped it tight in tin foil so it wouldn't burn and cooked it the rest of the way. About 4-6 hours is what I believe he said. Does anyone else do this? He says you have a friend in foil.
3.) Also in the video, he says you can replace using water with apple juice or anything else you like. It also says in the book you can replace the water with a marinade. Anyone done this?
4.) My wife is not too crazy about the smoke flavor, is there a big difference if you choose not to use any wood?
I had some more questions but I can't think of them right now. It is amazing how no one stocks smokers here in the northeast. I had to order this and have it delivered to the store. Home depot and Lowes stock only 2, and none were gas. They stock a hundred grills, but no smokers. A friend at work says it's the fast paced lifestyle up here, no one wants to wait 6 hours for a meal. everyone wants to turn the grill on and eat in fifteen minutes.
The smoker went together real easy, the link says stainless burner, but it is actually brass and guaranteed for ten years. Can't wait to get something going.
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Sixpence...I use plain old water. I've never tried anything else, all my stuff comes out fine with just water. As far as rubs, it's best to just start out with one and taylor it to your liking. Most of the recipes I've found call for alot more salt than I like, so I cut it back. Experiment and you'll find one that works. I highly recommend this website for smoking tips: http://www.virtualweberbullet.com/index.html
Foil? I've never used it. I like to keep it simple. If you prepare right and plan it out it's real simple.
I've found that smoke flavor isn't overpowering if you do it right. Get some big chunks and just put 4 or 5 pieces on for the whole cook. You really don't need that much wood. And you could do it without any wood....just slow cook it...but that would take the fun outta it ;)
Have fun, once you start smoking you'll be hooked.
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Well Toad, I take it the party's today? If you'd had it a week later, I might have been able to gate crash - at a pinch. ;) I'll have to settle for a night out in Fort Smith, AR followed by a steak/shrimp lunch with Shuckins in Little Rock! I'll post pics too. :cool:
As for pigs sqeeeeeeelin', did you have to shoot the pig? But I don't want to think about pig sqeeeeels - too soon after watching a rerun of "Deliverance" - lol.
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whoopee that was some good BBQ. If you haven't tried that recipe on the WSM website, give it a shot. I don't know about the Best in the Universe, but they were certainly some of the best ribs I've ever had. http://www.virtualweberbullet.com/rib1.html I don't really like KC Masterpiece sauce, so I substituted Sweet Baby Ray's sauce...good chit!
Chicken was out of this world. I'd highly recommend marinating your chicken in italian dressing overnight before cooking. It came out fantastic. Took about 6 hours at 225 deg to cook the whole mess.
Weather in the 70s, plenty of cold beer, ribs, chicken....doesn't get much better than that. :)
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Originally posted by Sixpence
Ok, just got my smoker (http://www.acehardware.com/product/index.jsp?productId=1973196) and I have seasoned it. I have some questions though.
1.) Rubs. I was hoping to get a link to the no msg rubs and would like one that is more the traditional BBQ taste(like bbq sauce). I am going to try others, so a general link would work.
2.) In the instruction video, the gentleman showed how he did ribs. He took the membrane off, gave it a rub, then when he cooked it, he cooked it til it was just the right color(golden brown I guess), then he took it out, poured bbq sauce down the top of it, then wrapped it tight in tin foil so it wouldn't burn and cooked it the rest of the way. About 4-6 hours is what I believe he said. Does anyone else do this? He says you have a friend in foil.
3.) Also in the video, he says you can replace using water with apple juice or anything else you like. It also says in the book you can replace the water with a marinade. Anyone done this?
4.) My wife is not too crazy about the smoke flavor, is there a big difference if you choose not to use any wood?
I had some more questions but I can't think of them right now. It is amazing how no one stocks smokers here in the northeast. I had to order this and have it delivered to the store. Home depot and Lowes stock only 2, and none were gas. They stock a hundred grills, but no smokers. A friend at work says it's the fast paced lifestyle up here, no one wants to wait 6 hours for a meal. everyone wants to turn the grill on and eat in fifteen minutes.
The smoker went together real easy, the link says stainless burner, but it is actually brass and guaranteed for ten years. Can't wait to get something going.
1. I use a premade rub by Mcormics
2. I've never used foil but give it a try. That's the only way you are going to learn.
3. I often throw my marinade into the water pan. It doesnt hurt at all. I have noticed that when I don't add a rub to the ribs I taste it alot more. Either way beer apple juice or water all work well.
4. My wife isn't either but the trick is not over powering them. Often I don't smoke the whole cook time. I do it in the beginning then let the chips smolder for a while. Let you wife try it to see if she likes it or not.
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got three racks of ribs, and a pork shoulder marinating, we will start the smoker like 10 am tomorow. shooting for a 7PM serving time.
I like apple Juice as a marinade with some garlic and oranges cut up into it.
Then I dry that off and add the rub, and let the meat get room temp.
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Its burnt.
(http://www.onpoi.net/ah/pics/users/116_1112372372_brisketandshoulder.jpg)
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tsk, tsk.....you are sadly mistaken....
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Toad,
If you had a sense of humor you would have skewered some MRE meal packs (Those chicken and rice ones aren't bad ) and had that handy as a gag :)
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Originally posted by Jagr
Toad,
If you had a sense of humor you would have skewered some MRE meal packs (Those chicken and rice ones aren't bad ) and had that handy as a gag :)
OOOOOOhhhhh you Evil, Evil I say.
:D
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Raub, he's just one less guy we have to share with. ;)
Yeah, MRE's would have made a good hors d'ouvre! Wish I HAD thought of that!
Scholz, the party is long over...even the leftovers are long gone. A very good time. I told the kid to take lots of pics when he was over as the one regret from my career was not taking enough.
He did well. He even put together a CD montage of his duty time that runs 16 minutes and is very well done with music. I don't think the anti-war crowd here would like it though.
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My brother in law has gotten into smoking big time in the last year or so. He makes a hell of a brisket and a pork loin that would make you slap your momma. I bought him a rub and marinade recipe book at Academy for Christmas. I will have to get the author's name from him and post it here. It has some really good rubs and sauces in there that we have tried.
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Well, smoked for the first time today. Smoked 2 racks of pork spareribs using a recipe raub linked minus the msg(kind of like a rub, but you sprinkle it on, let it set for a bit). I decided to try two different methods. After the first three hours, I took one rack out and poured BBQ sauce down the middle(KC masterpiece and honey) and wrapped it in foil leaving a space between the top of the ribs and the foil(not touching). This was in the video that came with the smoker.
I read the temp on the first rack after 7 3/4 hours(the one without foil). It was real close to 200 and looked done, so I took it out. We tried it and it was pretty good, the wife could not stop eating it. Real moist and we could peel the bones out pretty easy.
I took the 2nd one out about 20 minutes later(the one with the foil). I slapped some more KC and honey on it like the recipe calls for(the first one I did not because the wife does not like bbq sauce). This one was even more moist, the bones slid out of the meat, it melted in our mouths. The kids devoured it.
Overall it went real well. The temp averaged about 250 degrees. I am a little nervous about pork so I didn't want to go too low, but next time I will try to get it a little lower. The rub was heavy on salt and chilli powder, I think I will omit the chilli powder next time and go less on the salt. I used hickory for wood(all you find is hickory and mesquite around here), but I got online and found places that sell all kinds, apple, cherry, maple, etc.
I have some boneless spareribs and some steak tips I am going to marinate and try to get them going saturday morning. Hoping to have them done before work(3PM report) I am figuring four hours. Can't wait to try different recipes and woods.
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You're hooked dude! :)
Glad it all turned out good for you. I think everyone comes up with their own little tweaks on recipes, and that's a good thing. I like that rub the way it is, but I found that a little goes a looong way. Maybe it was too salty because you used a too much? Normally I don't even use sauce on ribs, but a good sauce finishes that recipe off just right! Thinking about doing up some sausage this weekend. :aok
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Originally posted by Raubvogel
Maybe it was too salty because you used a too much?
Actually, it wasn't that salty, the less salt was just a health thought. The overpowering taste seemed to be the chilli powder. What I did was sprinkle some on, then lift the rack and tilt it back and forth and dumped the excess, like flouring a greased pan for baking. We are not big on chilli powder or cumin( never used cumin before to be honest), so we might omit those and try it as a rub on the boneless spareribs. I like BBQ flavor like the BBQ sauces(KC masterpiece, etc.), so I might add a touch of that to make it a paste(wet rub?) and try that too.
In the video I have they take a ham with the bone in it(shank?) that's precooked, sprinkle some brown sugar and some honey and smoke it. He says to put a pan of beans under it with some brown sugar and honey and let the ham drip into it. Cut a little piece of ham off every now and then and drop it into the pan. Says after a few hours you have the best beans you ever tasted.
So much smoking to do, so few days off.
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close to 200 and looked done
Six,
Was this the internal temp of the ribs or the smoker? I cooked mine to 180 but they were still a bit chewy and bones were kinda tight still so I'm wonderin (for anyone to answer) will the meat get more tender as it cooks and get's hotter?
I find it's real easy to put a small meat thermometer in between the bones and just leave it in there the whole cook.
I know you were worried about the smokey flavor, how was it? How much chips did you use in one of those?
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Originally posted by Gunslinger
Six,
Was this the internal temp of the ribs or the smoker? I cooked mine to 180 but they were still a bit chewy and bones were kinda tight still so I'm wonderin (for anyone to answer) will the meat get more tender as it cooks and get's hotter?
I find it's real easy to put a small meat thermometer in between the bones and just leave it in there the whole cook.
I know you were worried about the smokey flavor, how was it? How much chips did you use in one of those?
I ran the smoker close to 250, a bit high, I was worried working with pork the first time. As I posted I cooked two racks of ribs. Both came out moist, but the second rack I wrapped in foil after three hours, leaving some space between the top of the rack and the foil. Then I cooked it for a little over three hours more. The bones slid out clean and the meat melted in our mouths. This is the technique that some guy named Lloyd Davenport uses, he is in the video that came with the smoker. I cooked both racks about 6 hours.
I want to try the temp a little lower, I am told the lower the temp, the more tender the meat.
I did some boneless spare ribs and some beef tips today. I cooked them for about 2 hours and they were becoming a bit dry. I had the temp up near 250 again and that may have done it, they were not that big either. I wrapped them in foil and let them go another hour and a half and when I took them out they were tender and basting in their own juice. I left some beef tips wrapped in foil another hour and a half and they fell apart but were a bit chewy. I will lower the temp for the smaller cuts of meat next time and get them in foil after an hour.
I filled the wood box up twice, but I want to shop around for wood, I can only find hickory and mesquite around here.
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You don't really need a thermometer for ribs. Just cook em until the meat pulls down from the ends of the bones about 1/2 inch or so and they're done! Usually takes me about 4 hours or so 225ish degrees. That varies with the outside temp too.
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Bump:D