Castanet

BriTer wrote:Damn that looks so good. Hopefully we'll be seeing more pics from you :)

You will be Yuppers, it sure is good, i usually do about 40 lbs of candied salmon a year, mostly for my neighbors.

Chicken legs smoked on the Weber kettle. Southwest rub and Italian butter under the skin. Waiting for my pork loin to be done :/ Seems to have stalled at 135.
Hickory/maple smoked, 250 for about 3 hours, IT of 165.

Half pork loin hickory/maple smoked on the Weber kettle. Montral chicken seasoning as a rub and larded with garlic slivers.
About 4 hours at 250 to an it of 150 and turned out perfect for slicing. Very juicy and tender.

BriTer wrote:Anyone looking for a great smoker/grill this is now a decent deal. The price recently went down $100. The rotisserie kit alone sells for $150 on Amazon.
Hard to beat a Weber :)
http://classifieds.castanet.net/details ... r/2513158/

Reduced down to $100 now. Someone gonna get a good deal.

SOLD!
'bout time!

BriTer wrote:Reduced down to $100 now. Someone gonna get a good deal.

Now down into the realm of crazy cheap,folks. $50!!!
Great grill/smoker
http://classifieds.castanet.net/details ... r/2513158/

BriTer wrote:Today's effort.... beef short ribs marinated with a bbq sauce diluted with cider vinegar

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Pork side, herb and spice rub

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Mild Italian, beef, preserved honey-garlic pork sausage. All the above done at about 150 degrees F for about 3 hours. Goes well with a sweet chile sauce. Deeeeeeeeeelicious!!

Good grief! That was 5 years ago when we knew little to nothing about smoking meats. Looks good but at 150F I'm surprised we aren't all dead from food poisoning.

BriTer wrote:The ribs were marinated in a bbq sauce that I diluted with cider vinegar. Smoked at about 150-175 F for about 3 1/2 hours.
They turned out pink, juicy and tender :)
Got a lot of smoked sausage. These are great in any recipe that uses sausage. I want to add some to a spaghetti sauce.

My God I hope nobody followed those directions way back then. Smoker temp of about 250, cook to an IT of about 200 to 210 depending on the thickness of the beef ribs.

knoet2007 wrote:there you go. that 15 degrees made all the difference!

Knoet2007.... you still around??

Smoked beef spares and beef grilling ribs.Kept it simple. Half were rubbed with 'Addictive' spice mix and a southwest mix, the rest were rubbed with salt, pepper, a bit of garlic powder and a bit of onion powder. Sat overnight with the rub. 2.5 hrs in the smoke, 2.5 hrs wrapped with a little water at about 250. Didn't want any sugars.Some of the ribs were 3" thick and weighed a pound a piece. Turned out perfect. A bit of tug to them, not falling off the bone. Used maple for the smoke. Served with a really great pasta salad.

Those looks delicious. Please let me know if you come across another smokin' smoker deal. I would love to get one if a good deal came along.

JLives wrote:Those looks delicious. Please let me know if you come across another smokin' smoker deal. I would love to get one if a good deal came along.

Not sure if it's still there but there was a Weber kettle just like mine in the Castanet classifieds, something like $30
It's a charcoal grill but they can be used as a smoker, one of the best out there.

I just checked, it's gone. There is this little beast but no idea how good a smoker it is. I prefer a Weber kettle though. Better at controlling temps, uses less fuel etc.
http://classifieds.castanet.net/details ... r/2712243/

Where did you get the beef ribs?

oneh2obabe wrote:Where did you get the beef ribs?

Safeway Bernard and Tonasket, Wash. They do get some nice ones at Safeway but they get pretty darn pricey. There was a price reduction on some so I got about a pound and a half (two ribs) for about $6 Grilling ribs and spareribs are the meatier ones.

Thanks ... will have to take a look.

BriTer, you need to try this out :)

http://cooktopcove.com/2016/03/15/smoked-bacon-weave-wrapped-stuffed-sausage-roll-yes-its-possible/?src=wim_50230&t=syn