First time smoking a couple of weeks ago. Bloody cold, but worth it!
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Not really. Pretty much the only weather problem is when there are 20mph+ winds that make it hard to manage temp.
Ambient temperature or precipitation doesn’t matter. The fire wins. You just use more fuel. :-)Last edited by Polarbear777; February 22nd, 2019, 07:47 PM.
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Just a little something from my new toy.Attached FilesComment
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Oh yeah! I usually cook the ribs first since they like a lower temp. Then I pull and wrap them and drop them into a warming drawer. then I raise the temp in the barrel to 350+ to do the chicken. Parted out it cooks pretty quickly - usually 45 to 55 minutes for me. The ribs tend to like that hour wrapped in a hold.
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Cast Iron Turkey Burger Atop Bed of Fresh Spinach, Topped with Mushrooms, Baked Sweet Potato Chips, Roasted Broccoli and Carrots. Wasabi Aoli
First Turkey Burger I ever made. Certainly won't be the last.
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Elton's BBQ Thank you!! Considering I never thought in my life I would be posting Turkey Burgers.
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Monday evening's dinner using the Jumbo Joe and the 14.5 WSM:
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Just finished a pizza lunch for me and the girls. Made three pizzas and they came out really tasty. Used Ken Forks 24 hour dough. Bacon, mushroom, and anchovies with homemade NY style sauce. I had to add another load of charcoal to the left side to get to 600 plus. Thought just 1/2 basket would’ve worked but no dice. Sorry about posting my girls but I can’t help myself as they are so happy eating pizza.Attached FilesComment
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Medium rare brisket! My first time cooking brisket sous vide. I cooked a point that I separated from a Costco prime brisket. I smoked first at 200-225 to an IT of 115. Then sous vide at 135 for 72 hours. Then ice bath and refrigerate for a day. Today I ran the kettle at 325-350 to an IT of 115. Really delicious and very different.
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Smoked porkchops, baked potatoes and a salad.
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This morning I got up at 4:30 am to smoke pork ribs for a friendly competition at work. Three racks of St Louis ribs, with three layers of rub (Rufus Teague, Henrik's pork rub followed by Memphis Dust). I spritzed every hour for the first three hours with a mix of apple juice, apple cider vinegar and Bacardi Gold. After 3 hours I wrapped in butcher paper for an hour, then unwrapped and back on for another 40 minutes...
Simultaneously I made a batch of pork belly burnt ends, using the same mix of rubs. Those got two hours of smoke, then two hours covered (with butter and brown sugar), then 20 minutes in a fresh aluminum pans with BBQ sauce (HEB Memphis style, apple jelly and hot sauce and a little more Bacardi) open to caramelize.
All that had to be done for about 11:30 so I could drive to the office for the gathering... I only remembered to get a picture during the cook, and forgot to get one of the finished product.
I took 3rd place out of six in the judges' scoring, and learned that cooking for others like this caused me to get pretty anxious and worn out. My Grand Slam was pretty maxed out with this cook. I also learned that people absolutely love pork belly burnt ends! Those were raved over. 😂 Several people came by to say they wanted me to do PBBE for this year's Thanksgiving Potluck instead of turkey. 😂😂😂Comment
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NY Strips were on sale so I picked a nice thick 20oz. one to share with my bride. We've been eating fish just about every night so took a break. Dry brined with coarse salt and Henrik beef rub (that stuff is amazeballs) in the fridge for a few hours. Then set the oven to 225 degrees (wet and rainy here) till the IT hit 120. Then got a break from the rain so pulled out the new grill grate I bought on sale and placed it on top of my chimney lit with coals for a killer sear. Wife said it was the absolute best steak she ever had. I swear that rub is incredible. Had the steak with green beans and asparagus.
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