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Thread: Smoking Meat

  1. #31
    Kentuckian At Heart WVRed's Avatar
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    Re: Smoking Meat

    Smoked some shrimp yesterday. Did a New Orleans style butter sauce I found online. The sauce really gave it extra flavor and was a good dip for bread.



    Hereís the recipe:

    https://howtobbqright.com/2016/06/09/smoked-shrimp/
    Quote Originally Posted by savafan View Post
    I've read books about sparkling vampires who walk around in the daylight that were written better than a John Fay article.

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  4. #32
    Find out who we are time RFS62's Avatar
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    Re: Smoking Meat

    Quote Originally Posted by TRF View Post
    brisket here is sinful.

    and now i am regretting my lunch choice of jason's deli.


    Texas brisket is the food of the Gods.

    Too bad they don't understand down there that chili has beans.
    God has an incredible sense of humor. An unimaginable sense of humor. Look around."
    ~ Bob Newhart

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  6. #33
    Middle Class Rut TRF's Avatar
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    Re: Smoking Meat

    Quote Originally Posted by RFS62 View Post
    Texas brisket is the food of the Gods.

    Too bad they don't understand down there that chili has beans.
    Blasphemer.
    There is nothing you keep there is only your reflection.

    "There was like a softness to it, a glow to it. I felt... I felt warm."

    -- Joseph Daniel Votto 7/10/2017

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  8. #34
    Find out who we are time RFS62's Avatar
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    Re: Smoking Meat

    Quote Originally Posted by TRF View Post
    Blasphemer.
    That was too easy
    God has an incredible sense of humor. An unimaginable sense of humor. Look around."
    ~ Bob Newhart

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  10. #35
    Member 919191's Avatar
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    Re: Smoking Meat

    Quote Originally Posted by Sea Ray View Post
    Sounds delicious and fun too. Are there directions/recipes that came with it or how did you learn to do an all day smoked roast? I may have to get into this.
    Sea Ray I have learned some things from this. Lots of good advice

    https://www.smokingmeatforums.com/
    I've been to dinner at Jimmy Buffet's house, and I've eaten it at a homeless shelter. And there's great joy and harrowing terror to be found in both places.
    -Todd Snider

  11. #36
    Charlie Brown All-Star IslandRed's Avatar
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    Re: Smoking Meat

    Man, can't believe I missed this thread until now.

    In book form, "Smoke and Spice" is still probably the best ground-up reference for the novice. Online, I mostly hang out on the Virtual Weber Bulletin Board, since I've been using the Smoky Mountain 22.5" for the last several years. Makes great 'cue, just wish I had more time to fool with it.

    Quote Originally Posted by Griffey012 View Post
    I've only tried a brisket once, it was out alright, but not blow you away good. Same with the pork shoulder.
    Brisket is, by far, the most difficult to get just right. The window between "not tender enough" and "dried out" is easy to miss.

    Quote Originally Posted by Roy Tucker View Post
    Like many things, I googled it and read books and tried a lot of things. My first 2-3 attempts at a pork shoulder weren’t great. I was too impatient and tried to speed things along and they were tough. I found it just takes a long time and there is no shortcut for that. Low and slow. I buy a 6-7 lb pork shoulder from Costco, salt and pepper it (don’t do rubs on this), and let it go about 12 hours. I shepard the smoker all day, keep the heat up, and just let it smoke. I take it off, let it rest about an hour, and then trim and pull the whole damn thing. Frankly, by the time I’m done with it, I’m ready to eat a burger or something different. But the crowd is usually clamoring for meat so I set it out. It’s a carnivores delight.
    Good point. "The hold" is really important for those big cuts. A lot of people do the foil-towel-cooler method and it's better after sitting for an hour or two. The internal moisture has a chance to redistribute itself throughout the meat.

    Quote Originally Posted by Plus Plus View Post
    That's the exact one. I love it - the price is great, and cooks are consistent. You need to invest in a quality two-probe thermometer like a Maverick et-732 or something because it's a pretty spartan device and you don't have a ton of options for monitoring heat otherwise, but I use it almost weekly throughout the summer.
    I had a 732, and broke it, naturally. Great thermometer. Switched to a Weber iGrill of whatever vintage they're selling now, mostly due to the convenience of the bluetooth hookup where I can keep tabs on temps via a phone app. And for grilling or cooking of any kind, a Thermapen instant-read is super-handy.
    Reading comprehension is not just an ability, it's a choice

  12. #37
    * Bat Votto Second * goreds2's Avatar
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    Re: Smoking Meat

    I mentioned earlier in this thread that I have an entry level $79 smoker (Masterbuilt portable). I think you could say I am an entry level chef when it comes to this.

    Yesterday, I was busy around the house but wanted to put something in the smoker and something simple. Well, I found a bag of Anytizer pre -cooked wings in the freezer and threw those in the smoker with some ball park franks. Let them cook on 200 degrees for a little over 4 hours.

    I was not shocked the ballpark franks turned out great but I could not believe the anytizer wings from frozen turn out great with just enough of that smoke flavor. Future Mrs. goreds2 and I watched the Reds and Sixers game with these and some beer(s) added. This may be on my opening day menu adding some baked beans to the smoker. I tip my Reds hat to those of you that smoke the fancy stuff. I will get better with more experience.
    * Attended the 1990 and 2010 Reds Division clinchers *

    Listened to the 1995 Div. Clincher on WLW - Watched the 2012 Div. Clincher on FOX.
    Watched the 2013 Playoff Clincher on FSO - Fiance' is a UK fan
    GO STEELERS - Go Buckeyes - Go SIXERS

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  14. #38
    Kentuckian At Heart WVRed's Avatar
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    Re: Smoking Meat

    Quote Originally Posted by 919191 View Post
    Sea Ray I have learned some things from this. Lots of good advice

    https://www.smokingmeatforums.com/
    I may have posted this earlier, but this is one of the best websites for recipes, information, and YouTube tutorials:

    http://www.howtobbqright.com

    The Killer Hogs BBQ rub and AP rub are well worth it. Not cheap because of shipping and Amazon cost but they make a difference.
    Quote Originally Posted by savafan View Post
    I've read books about sparkling vampires who walk around in the daylight that were written better than a John Fay article.

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  16. #39
    Kentuckian At Heart WVRed's Avatar
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    Re: Smoking Meat



    Did a rib sandwich today. Smoked a baby back using the 3-2-1 method. Five hours in I pulled the bones out and slathered it up with BBQ sauce I bought marked down at Kroger that was really sweet. It was good but probably something I donít know if Iíd do again.
    Quote Originally Posted by savafan View Post
    I've read books about sparkling vampires who walk around in the daylight that were written better than a John Fay article.

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  18. #40
    * Bat Votto Second * goreds2's Avatar
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    Re: Smoking Meat

    Smoked some flappers (wings) on Sunday, mowed the lawn then afterward had those great wings in Buffalo sauce with a nice beverage.
    * Attended the 1990 and 2010 Reds Division clinchers *

    Listened to the 1995 Div. Clincher on WLW - Watched the 2012 Div. Clincher on FOX.
    Watched the 2013 Playoff Clincher on FSO - Fiance' is a UK fan
    GO STEELERS - Go Buckeyes - Go SIXERS

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  20. #41
    * Bat Votto Second * goreds2's Avatar
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    Re: Smoking Meat

    Smoked some pre cooked Curlys ribs yesterday during the Reds game. Unlike the Game, the ribs turned out great.
    * Attended the 1990 and 2010 Reds Division clinchers *

    Listened to the 1995 Div. Clincher on WLW - Watched the 2012 Div. Clincher on FOX.
    Watched the 2013 Playoff Clincher on FSO - Fiance' is a UK fan
    GO STEELERS - Go Buckeyes - Go SIXERS


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