Chili... 
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Stanley, what kind of smoker is that?? It looks like an EOS Stick Burner but I can't tell the brand.Comment
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I thought I'd remembered that from his Intro Post, so I just looked it up. It appears it is homemade. I think he could make a fine living making these. http://pitmaster.amazingribs.com/for...-massachusetts
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Tonights turkey. A little over 6 1/2 hours. Its was extremely flavorful and juicy. In answer to your question Marauderer, that is my homemade smoker. It has 24 sq.ft. of grill space and took me 5 weeks to build. I have a full build thread on another site if you want to see more, and thanks for the complement Huskee. http://www.smokingmeatforums.com/t/1...w-vertical-box
Last edited by Smokedstanley; November 2, 2014, 05:47 PM.Comment
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I've been smoking for a few years bow, trying many different cuts of meats and mostly dry rubs. I've followed Meathead's and the staff from Amazing Ribs recommendations and they opened my eyes at what I've been missing for most of my life. I have smoked Beef, Pork, Poultry and Fish all with great success. Ive cooked a couple of different bean dishes, made controlled burn hot sauce from the peppers from my garden as well as pesto from the basil I've grown. Today I reached another pinnacle, a Ribeye Roast with Mrs. O'Leary's Cow Crust. If you haven't tried a premium cut of meat, do so if you can afford it. I paid 10 $/lb for this one as a practice run for a Christmas dinner. Babe Ruth (hank Arron) never hit a home run like this one. My thanks go out to Meathead and all the folks from Amazing Ribs who have given me the guidance on equipment, techniques and patience. Here are a few pics from today's smoke and the controlled burn hot sauce I cook up each week
Last edited by wild bill; November 4, 2014, 06:35 PM.Comment
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Hi all, I'm new to The Pit here (and BBQing, in general) and I wanted to share this weekend's cook. I've got a friend who recently started selling his homemade empanadas via goodeggs.com so I threw some of those on the grill along with some seasoned scallops atop a Himalayan salt plate for a quick Saturday night grill. It was my first time using it and I was afraid of getting it too hot for fear of cracking it, but reading online says it can get up to 700°. Sunday was a 10-hour BBQ in the Weber kettle with 2 slabs of short ribs. I've been trying to adjust to the cooler weather and making slight adjustments since the temperature has dropped the last couple weekends. But honestly, I still don't know what I'm doing to be confident enough in my decision-making. Sometimes it turns out great, other times not so great. That's why I'm here! And luckily the ribs turned out nice and juicy this time.
Attached FilesLast edited by eugenek; November 3, 2014, 11:46 AM.Comment
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Getting ready for this weekend already. Going to be smoking 11 Boston Butts with an average weight of 9 pounds each. This will be the most butts I have done in one smoke. Should be fun. Also making a large batch of my Sweet n Tangy Mustard cider sauce.
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This stuff is AMAZING! I'm no longer worthy!
Last edited by Jon Solberg; November 3, 2014, 06:58 PM.Comment
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In case anyone wants to be jealous of hotel food.Comment
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I've been sittin out way to long here. Today, Crack 'n' Cheese , Simple Sweet-Sour Slaw and some Last Meal RibsComment
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Pulled pork tacos
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Going with a Angus Chuckie today:
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Jon, what technique are you going to use to cook the Angus Chuckie??Comment
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I'm thinking Mrs. O'Leary's Cow Crust, IT to 160ish, wrap, Pull it at 205, rest. Them slice with some kettle roasted veggies.Comment
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Jon have you tried pulled chuck? Your plan sounds great btw, except I'd use BBBR. Cow Crust is more for a meat like a prime rib you're cooking to medium rare and searing on the outside.Comment
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I haven't pulled one yet. I may go with BBBR. I know I better get something on there soon.Comment
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Yeah it does. Honestly I prefer butt but GF requested some smoked beef so.... well you know.Last edited by Jon Solberg; November 6, 2014, 06:02 PM.
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