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    Thread: First time smokin' on the bar-bee

    1. 12-28-2011 10:22 AM #701
      Nice build.
      NEW YORK KNICKS

    2. Member WhitePoloCT's Avatar
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      12-28-2011 12:42 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 02:48 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 08:28 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.
      NEW YORK KNICKS

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      12-30-2011 02:23 PM #705

    6. Member Matt@EuroJerks's Avatar
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      12-30-2011 03:12 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 01:57 PM #707
      Brined



      Rubbed


      Smoked


      Pastrami nom'd
      Last edited by skaterazn; 01-02-2012 at 02:07 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 05:43 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 07:57 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!
      NEW YORK KNICKS

    10. 02-05-2012 12:47 PM #710
      Made 110 meatballs stuffed with smoked Monterey Jack cheese wrapped in bacon.





      And made 90 wings.


      Super Bowl, here we come.
      NEW YORK KNICKS

    11. 02-05-2012 01:50 PM #711
      I'll be over in an hour!

    12. Member Matt@EuroJerks's Avatar
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      02-06-2012 11:03 AM #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 01:46 PM #713
      The weather is nice. BBQ time!
      NEW YORK KNICKS

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

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

    16. 03-12-2012 06:12 PM #716
      Looks about right!
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      03-13-2012 09:38 AM #717
      You are inspiring me to get back into smoking again!
      2013 JSW TDI, Nav, Kessy - White, Pano roof, Canvas Back dog/cargo liner
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    18. Member WhitePoloCT's Avatar
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      03-13-2012 12:19 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 12:24 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 12:29 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 02:05 PM #721
      The thermos always get that way when there's smoke. It comes off very easily with some soap and water.
      NEW YORK KNICKS

    22. Moderator DanG's Avatar
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      04-17-2012 11:09 PM #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 03:26 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 11:30 AM #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.


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      04-18-2012 12:05 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.

    26. 05-13-2012 08:46 PM #726
      Made some chicken thighs, wings, and jalapenos peppers (for Chipotle).


      Straight out of Montreal!


      Let's get 'er started!


      Thighs and Wings going on!


      Thighs and Peppers!


      Peppers DONE!
      NEW YORK KNICKS

    27. Member WhitePoloCT's Avatar
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      05-15-2012 03:32 PM #727
      This is my third time doing beer can chicken. The "beer" cans are half full of beer, chopped onions, chopped oreganum, salt/pepper. Chickens are rubbed with olive oil and dusted with bbq spice. Went in the smoker at about 120 degrees celcius until the internal temp of the chicken was about 82 degrees celcius. Didn't time it as I have a little digital probe thermometer to monitor the internal temp...

      on to the pics!










      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...

    28. 05-17-2012 03:08 PM #728
      [IMG][/IMG]

      My first time smoking. Brisket was so juicy and tender
      Last edited by ROBKIDWELL; 05-17-2012 at 03:19 PM.

    29. 05-24-2012 10:47 AM #729
      Anyone cooking this weekend?
      NEW YORK KNICKS

    30. 05-24-2012 12:46 PM #730
      I will be. Some ribs and chicken on my poorman Binkmann. I smoke that brisket for mothers day and it was great.
      Any one got some good recipes for the weekend that they want to share?

    31. 05-24-2012 03:55 PM #731
      Quote Originally Posted by Dreizehn View Post
      Anyone cooking this weekend?
      Hoping to. Not sure what to make though..

    32. Member Morio's Avatar
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      05-24-2012 04:32 PM #732
      smoking some thighs this weekend and some poppers!
      hardparkers-cc-SoulSpeed-SYNDICATE-

    33. 05-24-2012 05:22 PM #733
      This will be my first time doing ribs. Does anyone marinate theirs or do you just do dry rubs?

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      05-24-2012 10:09 PM #734
      I clean/trim mine the night before, coat in rub, wrap and let them sit overnight.


      4-5 hours of smoke/spray/sauce later

      Of course it's company policy never to, imply ownership in the event of a dildo... always use the indefinite article a dildo, never your dildo.

    35. 05-25-2012 09:08 AM #735
      Thighs and poppers sound awesome!



      Quote Originally Posted by ROBKIDWELL View Post
      This will be my first time doing ribs. Does anyone marinate theirs or do you just do dry rubs?
      I've always used dry rubs for ribs. Wouldn't do it any other way!!!

      Quote Originally Posted by 1.8Tquattro View Post
      Sick. Did you use any salt in your rub? I tend to not let the rub sit on the meat overnight if it contains any salt. Whenever I use salt for pork or beef, I apply it the morning of the smoke.
      NEW YORK KNICKS

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