Smoked Foods

[jimsenchuk]

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.

[BriTer]

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.

[BriTer]

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]

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.

[BriTer]

SOLD!
'bout time!

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]

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]

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.

[BriTer]

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

Knoet2007.... you still around??

[BriTer]

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.

[JLives]

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.

[BriTer]

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/

[oneh2obabe]

Where did you get the beef ribs?

[BriTer]

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.

[oneh2obabe]

Thanks ... will have to take a look.

[Lady tehMa]

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