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    Thread: First time smokin' on the bar-bee

    1. 12-28-2011 11:22 AM #701
      Nice build.

    2. Member WhitePoloCT's Avatar
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      12-28-2011 01:42 PM #702
      Quote Originally Posted by Dreizehn View Post
      Nice build.
      Thanks... just hoping to get my meat looking as good as yours (no ghey)
      Quote Originally Posted by alleghenyman
      Let's just say I like my women like I like my cars - fast, cheap, kinda ugly and beaten up, unreliable, dangerous, unwanted....
      4 coilpacks, 2 gearboxes and counting...

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      12-28-2011 03:48 PM #703
      Quote Originally Posted by WhitePoloCT View Post
      Thanks... just hoping to get my meat looking as good as yours (no ghey)
      You might attract the guys from the homo thread in OT if you keep talking like that.

    4. 12-29-2011 09:28 PM #704
      Best Ribs I've ever had in my life - I'm serious!!!!!

      Cell phone pic:



      Marinated these overnight in a homemade Jerk seasoning. And smoked them over hickory and oak.

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      12-30-2011 03:23 PM #705

    6. Member Matt@EuroJerks's Avatar
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      12-30-2011 04:12 PM #706
      I giggle every time I see that plate and what it says. Food's not that bad either.

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      01-02-2012 02:57 PM #707
      Brined



      Rubbed


      Smoked


      Pastrami nom'd
      Last edited by skaterazn; 01-02-2012 at 03:07 PM.
      Quote Originally Posted by ein View Post
      The only idea VW ever had that was dumber than Aktiv was the G-Lader.

    8. Member WhitePoloCT's Avatar
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      01-03-2012 06:43 AM #708
      First crack at ribs... and I failed

      Two hours in...



      3 hours for the ribs, 1 hour for the bottom round


      Overcooked ribs


      The bottom round is frikkin' amazing though!!




      Plate
      Quote Originally Posted by alleghenyman
      Let's just say I like my women like I like my cars - fast, cheap, kinda ugly and beaten up, unreliable, dangerous, unwanted....
      4 coilpacks, 2 gearboxes and counting...

    9. 02-03-2012 08:57 PM #709
      Super Bowl grub, anyone?

      I'm making smoked meatballs stuffed with smoked Monterey Jack cheese wrapped in bacon.

      And my locally famous smoked wings.

      Pics to follow!

    10. 02-05-2012 01:47 PM #710
      Made 110 meatballs stuffed with smoked Monterey Jack cheese wrapped in bacon.





      And made 90 wings.


      Super Bowl, here we come.

    11. 02-05-2012 02:50 PM #711
      I'll be over in an hour!
      Benny and the jets - Just your average air cooled 911 adventure

    12. Member Matt@EuroJerks's Avatar
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      02-06-2012 12:03 PM #712
      Quote Originally Posted by Dreizehn View Post
      Made 110 meatballs stuffed with smoked Monterey Jack cheese wrapped in bacon.
      And made 90 wings.
      Super Bowl, here we come.
      I took home both....MMMHMMM. Thanks dude!!

    13. 03-12-2012 02:46 PM #713
      The weather is nice. BBQ time!

    14. 03-12-2012 04:28 PM #714
      so jealous!

    15. Member Matt@EuroJerks's Avatar
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      03-12-2012 04:31 PM #715

    16. 03-12-2012 07:12 PM #716
      Looks about right!

    17. Member cwescapexlt4x4's Avatar
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      03-13-2012 10:38 AM #717
      You are inspiring me to get back into smoking again!
      **PARKED pending VW $$** #DasPolluter 2013 JSW TDI Oo>=====v=====<oO -- 2017 Subaru Forester Touring 2.5i - 2016 Ford Explorer Limited
      -gone 2011 Kia Optima SX(Turbo)/2013 Ford Explorer XLT 4x4/2011 JSW TDI/2006 Ford Explorer EB 4x4 V8/ 2001 Focus wagen/2001 Ford Escape/97 Jetta GT

    18. Member WhitePoloCT's Avatar
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      03-13-2012 01:19 PM #718
      Quote Originally Posted by Matt@EuroJerks View Post
      What is that on the grill with the ribs?
      Quote Originally Posted by alleghenyman
      Let's just say I like my women like I like my cars - fast, cheap, kinda ugly and beaten up, unreliable, dangerous, unwanted....
      4 coilpacks, 2 gearboxes and counting...

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      03-13-2012 01:24 PM #719
      Shoulder and leg down to the tips of the hoof.


    20. Member Matt@EuroJerks's Avatar
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      03-13-2012 01:29 PM #720
      Quote Originally Posted by WhitePoloCT View Post
      What is that on the grill with the ribs?
      Might be a thermometer. It's my buddies picture.

    21. 03-13-2012 03:05 PM #721
      The thermos always get that way when there's smoke. It comes off very easily with some soap and water.

    22. Moderator DanG's Avatar
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      04-18-2012 12:09 AM #722
      So this was my first smoke ever.

      Wanted a 2 door LP smoker, ended up with a masterbuilt electric because nobody had the LP ones in stock . I think this will end up being a bit better for me because it's insulated and should hold the heat better than a propane one in the winter.

      Did some back ribs after burning in and seasoning the smoker.

      Rubbed them with a mix of dried chipotle powder, salt, pepper and a few other spices I grabbed.

      I wasn't sure how they'd turn out or exactly what I was doing or how long to cook them, so I only did 1 of the 2 racks that were in the package.


      I used 2 cups of hickory wood chips, 1 to start and 1 45 minutes in, that was it for smoke.

      It took just over 4 hours to cook. Temp was set for 225 and fluctuated between 218 and 229, which seemed pretty good to me.

      They had an incredible crust to them when they came out of the smoker.


      Not much of a smoke ring, but they were loaded with smoke flavor.


      Now that I've got this thing, I'm going to be smoking everything I can get in there.

      I found an app for ios from Bradley and they had a bunch of recipes that I'm dying to try. One for wings, one for smoked bacon wrapped chicken breasts and one for smoked italian prawns.
      I know about ABT's, but is there anything else that's a must try?

    23. Member WhitePoloCT's Avatar
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      04-18-2012 04:26 AM #723
      Quote Originally Posted by DanG View Post
      I know about ABT's, but is there anything else that's a must try?
      Beer can chicken! I did it a couple times, but never took any pics... It comes out AMAZING! The moisture from the beer keeps the chicken moist on the inside... There are lots of recipes on the web for it.

      What I did was, half a can of beer, cut the top off. Chopped up onions, coriander, some salt and pepper all get put in the beer. I rub the chicken with spices and olive oil, and throw spices in the butt. Put beer can in butt, and smoke at about 250*F till 180*F internal temperature.
      Quote Originally Posted by alleghenyman
      Let's just say I like my women like I like my cars - fast, cheap, kinda ugly and beaten up, unreliable, dangerous, unwanted....
      4 coilpacks, 2 gearboxes and counting...

    24. 04-18-2012 12:30 PM #724
      So my coals don't seem to be burning all the way through in my WSM. It's as if they just extinguish themselves midway through what I would anticipate their burn to be. I usually have the vents about 1/2 way open.

      Am I not loading enough coals for the big smoker? I usually fill a charcoal starter full, let them all get red hot, dump into the WSM, and then repeat for a total of 2 starters worth.

      Could it just be crappy coals? I'm using Kingsford.

      Benny and the jets - Just your average air cooled 911 adventure

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      04-18-2012 01:05 PM #725
      Quote Originally Posted by benjaminobscene View Post
      So my coals don't seem to be burning all the way through in my WSM. It's as if they just extinguish themselves midway through what I would anticipate their burn to be. I usually have the vents about 1/2 way open.

      Am I not loading enough coals for the big smoker? I usually fill a charcoal starter full, let them all get red hot, dump into the WSM, and then repeat for a total of 2 starters worth.

      Could it just be crappy coals? I'm using Kingsford.

      I use kingsford and have a larger WSM. I put an entire back into the charcoal ring, light one chimney and dump it on top of the ring. This will last nearly 12 hours and burns all the way through. I try to spead them out a little while on top.

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