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    Thread: First time smokin' on the bar-bee

    1. 09-11-2008 10:54 AM #71
      Quote, originally posted by unimogken »
      OMG! I'm soo hungry now!

      Stuff like this explains why I have 4 Weber charcoal BBQ's.

      Someone mentioned above that they can't find any other smoking wood other than hickory. Try checking around at big sporting good stores like GIJoes. I can get as much apple wood as I want if anyone wants any.

      Oh, and you Weber guys NEED to get the flip up grills to add charcoal! You can get them online at http://www.weber.com.

      That's cool but not ideal unless you're flat-out grilling or smoking on a kettle grill. There's no need for that on my smoker.

      Here are the ribs I cooked in the oven this weekend. They came out awesome. Everyone loved these things. Three racks. Picked them up from a local butcher shop (Okie's). They were damn good and tender.

      NEW YORK KNICKS

    2. Member flygliii's Avatar
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      09-11-2008 11:35 AM #72
      You know what? Please, knock it off unless you plan on mailing samples out, OK? Got me wanting ribs at 08friggin30, man...

      those look hella good though!!!

      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    3. 10-11-2008 10:09 AM #73
      Fire department came to my house wondering what was up with all the smoke this morning.

      Classic.


      I'm gonna post pics of what I've made...gotta find my damn camera usb cable.

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    4. Member vr6Cop's Avatar
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      10-11-2008 10:36 AM #74
      Quote, originally posted by Dreizehn »
      Fire department came to my house wondering what was up with all the smoke this morning.
      Throw something extra on and take it to them. They like that kind of thing.
      Cheers, Adrian
      726 bottles of beer on the wall.

    5. 10-11-2008 12:29 PM #75
      Kinda late now that I think about it, but that would def be cool. If I smoke next weekend, I'll take some over. It's just down the road.

      The butt has been on for 4.5hrs and has an internal temp of 148F. Looking nice and reddish already. The rub is pretty spicy. I have a nice sauce waiting for this that I made last night...

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    6. Member flygliii's Avatar
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      10-11-2008 02:02 PM #76
      Quote, originally posted by Dreizehn »
      I'm gonna post pics of what I've made...

      It's been an hour and half, man. Still no pics?

      So when you gonna start sending out mail orders?

      BTW, to your local FD...better safe than sorry, no?

      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    7. 10-11-2008 02:52 PM #77
      I'll get my pics up when I find a USB cable for my camera. It appears that I lost it, so one of my friends might bring one over later (plus, they wanna eat this ****, haha).

      The butt has been on for 7 hours now with an internal temp of 154F. Crap. Gunning for 185F-ish... I can't wait to eat...this thing smells so f'ing delicious.

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    8. Member flygliii's Avatar
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      10-11-2008 04:47 PM #78
      Can you put the memory card into your computer or reader? Lucky friend, man!
      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    9. 10-11-2008 04:55 PM #79
      I'll get the pics up later this evening. Going on 9hrs...coming off in a few min for wrapping. Gonna eat n about 2hrs. STARVING!
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    10. Member flygliii's Avatar
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      10-11-2008 05:51 PM #80
      Coño, broder, you got me hungry now, too, and I've already eaten like 2.5 meals...

      What side dishes you going with?

      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    11. 10-11-2008 06:03 PM #81
      Making arroz con salchichas right now. Magic Hat makes the time go by very nicely.

      I have home-made slaw, home-made finishing sauce for the pork, the rice, and creamed corn.

      The pork butt is resting right now. I'm gonna pull it in about 45 minutes or so and then put some finishing sauce on it, mix with onions, and heat-up for 10-15 min...then it's time to chow down.

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    12. Member flygliii's Avatar
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      10-11-2008 07:30 PM #82
      Joder. That's some serious fookin' eatin' right there.

      But, I'm not familiar with your arroz mentioned. Is it like arroz con gandules, except salchichas en ves de los gandules?

      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    13. 10-11-2008 09:42 PM #83
      Yea, I usually make it with gandules, I just ran out of Goya cans, haha. Anyway, here's what I did today:

      Started off with a 4.5lb shoulder (butt):


      I usually make my own rub but used this rub I picked up near the vacation house this summer:


      Made my own finishing sauce (apple cider vinegar, ketchup, smoked paprika, garlic, olive oil, water, chili powder, brown sugar). Simmered it (pic to come later in the post):


      Some of the K is ready and put in some apple chips the night before. Prepped everything so I could just wake up and start the hot coals and pour them over:


      I re-rubbed the Butt this morning before putting it on the grate:


      A little over three hours of cookin':


      Four hours:


      Eight hours:


      Sauce - almost ready to apply:


      The Butt after it was wrapped for about an hour:


      Done:


      Pullin' with two forks:

      Meal #1:


      Meal #2:


      That's all she wrote!

      Total cook time: 9hrs on the smoker, 20 min in the oven.

      Apple wood only and about 70-80 coals.

      NEW YORK KNICKS

    14. 10-11-2008 11:40 PM #84
      Should have put some Ron in it, ha ha.

    15. Member flygliii's Avatar
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      10-12-2008 03:16 AM #85
      Beautiful. Just fookin' beautiful...
      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    16. Member vr6Cop's Avatar
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      10-12-2008 09:02 AM #86
      Looks great. I've noticed with smaller butts (under 6#) that they average more than 2hrs per pound, while 8# and over go around 1.75hrs/lb. Odd, as you would think it would be the opposite.

      How was that finishing sauce? It looked interesting - I don't think I've ever used paprika in a bbq sauce.

      Cheers, Adrian
      726 bottles of beer on the wall.

    17. 10-12-2008 10:54 AM #87
      It actually came out very good. I'm not a fan of vinegar, but when mixed with everything else and heated, it tastes very good. The sugar also offsets some of the sourness the vinegar brings into the equation. BTW, I used about a tablespoon of paprika in the sauce. It was tangy, yet sweet at the same time. Very nice mixture and I'll be making that again for the next butt I make on the smoker.
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    18. Member flygliii's Avatar
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      10-12-2008 11:53 AM #88
      ^ Yup, Paprika (o, Pimentón) is not only good in rubs, but I usually put a little in the sauce too. Also, good combos to balance sweetness/acidity

      ^^Cop, I wonder if the smaller roasts might be from younger/smaller pigs that would tend to be fattier? Just wondering if that may be the reason for the longer cooking time, i.e., more moisture from the fat keeping the meat from getting to a certain temperature sooner? Dunno, just a thought...

      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    19. 10-12-2008 12:19 PM #89
      Good guess - that might be true.

      I had that butt on the smoker for 9hrs and had to put it in my oven for about 45 min @ 275F. It only helped. Besides, I was waiting for company to come over anyway. After that was when I let it sit in the microwave (still wrapped) and took it out about an hour later...and began pulling.

      The temp had risen more in the oven, for those 45min, than it did on the smoker for about hrs...where it only rose a few degrees. I thought something was wrong with my wireless thermometer...until I tried my other two thermometers and confirmed the internal temp.

      I plan on doing another one soon. I think I'm going to make some spares next weekend with some cherry wood I found in the basement yesterday. Lucky me.





      Modified by Dreizehn at 12:25 PM 10-12-2008

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    20. 10-18-2008 09:44 AM #90
      Picked-up a 6lb slab of spares the other day. Trimmed them up (St. Lou style). Put the rub on them Thursday night and wrapped. Dumped them onto the smoker about an hour ago with a mix of apple and cherry. Smells good. First time I've used this combo.
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    21. Member flygliii's Avatar
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      10-18-2008 12:08 PM #91
      Man...here we go again, drooling at pics online...
      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    22. 10-18-2008 02:07 PM #92

      That was just before I wrapped them. They're still on the smoker and will be for another 2hrs or so (1hr wrapped, 1hr unwrapped). Then it's time to eat!

      I had a few of the tips I cut and they were awesome. The smoke flavor is perfect...This was my first time using the apple and cherry combo.

      NEW YORK KNICKS

    23. 10-18-2008 02:32 PM #93
      nice work. Looking like the best pork norf of the souf..

    24. 10-18-2008 04:18 PM #94
      And done.

      Served with a nice sauce on the side.

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    25. Member vr6Cop's Avatar
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      10-18-2008 06:02 PM #95
      Is it the picture, or were they that dark? I'm used to mine being a little more red.

      Either way, you're eating better than me tonight.

      Cheers, Adrian
      726 bottles of beer on the wall.

    26. 10-18-2008 06:45 PM #96
      Nah, they were really that dark. Mine usually come out reddish or dark brown, but this was the first time I got them to come out on the blacker side, which I was aiming for.
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    27. Member flygliii's Avatar
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      10-19-2008 02:01 AM #97
      Heavenly black smokiness of beauty!!!
      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

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      10-20-2008 12:37 PM #98
      I think I might make a Prime Rib this Sunday. Last time I did it, it was in the oven. I think this time, I'm going to smoke it up on the Weber while we watch football.

    29. Member flygliii's Avatar
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      10-20-2008 12:46 PM #99
      BTW... on the Spoooky table cloth
      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    30. 11-23-2008 06:42 PM #100
      Decided to use the smoker being that it was a little warmer today than yesterday (34F versus 26F with lots of wind).

      Here they go:



      I made my own rub (chile powder, black pepper, garlic powder, thyme, paprika, all-spice, with lemon juice, soy sauce, and two scotch bonnets). All ingredients were blended together.

      Slapped them onto the smoker with some maple wood. They came out damned-tasty!

      Used some finishing sauce, too.

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      11-24-2008 03:49 AM #101
      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    32. 11-24-2008 09:35 AM #102
      That guy on the bottle is the only black person w/i 20 miles of your house. ha ha

    33. 11-24-2008 09:36 AM #103
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    34. Member vr6Cop's Avatar
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      11-24-2008 10:30 AM #104
      Dreizehn, have you ever been to Dreamland? Specifically, the original in Tuscaloosa? I stop there on road trips to a training facility in MS.

      It's a neat little shack in a bad section of town, where you get a slab of ribs, some white bread, a cup of warm sauce, and a sweet tea. MMMmmmmm good.

      Yes, the sauce is supposed to be that thin.

      Cheers, Adrian
      726 bottles of beer on the wall.

    35. 11-24-2008 10:47 AM #105
      Of course. I've been to both (B'ham and Tuscaloosa). The loaf of bread with cup of sauce is awesome, haha. The one in B'ham doesn't have much on the menu as opposed to the original.

      Had a pulled pork sandwich and a half chicken. The hickory flavor was awesome on both.

      They also catered to the building I was working in. Four pans of pulled pork and tons of buns. Everyone there practically swallowed their sandwiches.

      NEW YORK KNICKS

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