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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Jul 4, 2017 at 4:41 PM
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Take it and finish it there! I never ran into a problem taking delicious meats that need to be finished to a party.
     
    uhplifted[QUOTED] likes this.
  2. Jul 4, 2017 at 4:54 PM
    CurtB

    CurtB Old Timer knowitall

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  3. Jul 4, 2017 at 4:58 PM
    CurtB

    CurtB Old Timer knowitall

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    Poppers were... dammit woman it told you to wait till I turned the temp up! Ribs are resting now, pics maybe but 1800 bottle is nearly empty. :drunk:
     
  4. Jul 4, 2017 at 5:09 PM
    uhplifted

    uhplifted The Hopfather

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    Idk how delicious it will be. This is only my second attempt at a butt haha. Ended up not going. Been really tired and I'll be up nice and early for the gym and work tomorrow :pout:
     
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  5. Jul 4, 2017 at 6:06 PM
    CurtB

    CurtB Old Timer knowitall

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    Wife said the ribs were the best I've ever made, so I will not give her a beating for fucking up the poppers. this time. ;)
    Pics? Nope, unless you want bare bones. I AM starting to be impressed with this GMG.
     
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  6. Jul 4, 2017 at 6:09 PM
    uhplifted

    uhplifted The Hopfather

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    The bacon wrapped shrimp and onions were good. The onions I thought were the best. I pulled the butt about 15 minutes ago. Gonna give it 45 mins more then going to pull it
     
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  7. Jul 4, 2017 at 6:35 PM
    BabyTaco

    BabyTaco Well-Known Member

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    IMG_0991.jpg

    It was a success. Very happy with the taste of the meat and how well it pulled. 5lbs is still a lot of food for just me. I have two good sized bags of pork I quickly put in before it dried out. I'll give those to my co-workers so I don't eat it all and get fat. Hope you all had a great 4th. It's going to be tough waking up for work tomorrow with all this food in my belly haha.
     
    wilcam47, la0d0g, truchador and 4 others like this.
  8. Jul 4, 2017 at 6:39 PM
    Cold Iron

    Cold Iron Well-Known Member

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    Rub a dub rub turned out well. As did everything else.

    CCB Rings and poppers.jpg

    CCB Meal.jpg

    CCB Vegies.jpg

    CCB cooked.jpg
     
    wilcam47, la0d0g, RyanL and 8 others like this.
  9. Jul 4, 2017 at 6:40 PM
    uhplifted

    uhplifted The Hopfather

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    Damn your bacon wrapping skills are far superior to mine. Bravo. Looks delicious.
     
  10. Jul 4, 2017 at 6:45 PM
    WBF610

    WBF610 Member well known

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    What's the secret to the onion rings? How thick of slices, how many bacon strips per ring?
     
  11. Jul 4, 2017 at 6:50 PM
    Cold Iron

    Cold Iron Well-Known Member

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    A little less than half an inch thick, punch out everything inside except for the outer 2 or sometimes 3 layers. Most took 2 pieces of bacon. Thin bacon is better for wrapping, thinner than what I would normally use for bacon weave. But not as thick as "thick" cut bacon. And luck I think LOL.
     
  12. Jul 4, 2017 at 6:50 PM
    Misplaced Nebraskan

    Misplaced Nebraskan TTC #007 'First Gen Best Gen'

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    We just watched. Had to share. :cheers:
     
    Polymerhead[OP] and WBF610 like this.
  13. Jul 4, 2017 at 6:51 PM
    FFBlack

    FFBlack Well-Known Member

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    Finally got a break in the rainy weather we have been having and got to try out the Rub a Dub Dub on some ribs.The rub had a sweet taste up front and a little heat on the back end. I would have to say the Rub had a delicate flavor and let the pork flavor shine thrue instead of masking the flavor of the ribs or just overpowering the pork like a lot of rubs seem to do. Overall I was very impressed. I made a couple racks with my old standby rub mix and 1 rack with the Rub a Dub to see the different flavors. Is it bad that I gave the family the regular rubbed ribs and hogged the Rub a Dub rack for myself? I couldn't help it they were that good. I would have taken pics but when I picked the rack up it literally fell apart from the tongs and I didn't feel it was pic worthy because it was falling apart off the bone. Over all I have to say they were delicious.
     
    Cold Iron and WBF610 like this.
  14. Jul 4, 2017 at 6:57 PM
    uhplifted

    uhplifted The Hopfather

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    Pork came out good. Not much bark. I struggled with the temps all day. Tastes good though
    IMG_1065.jpg
    image.jpg
     
  15. Jul 4, 2017 at 7:07 PM
    CurtB

    CurtB Old Timer knowitall

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    Those look awesome! I grow my own sweet onions and would like to try this. Cooking info would be much appreciated.
     
  16. Jul 4, 2017 at 7:07 PM
    WBF610

    WBF610 Member well known

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    Thanks man. Yours looked good, making me wish I did some today!
     
    Cold Iron[QUOTED] likes this.
  17. Jul 4, 2017 at 7:26 PM
    uhplifted

    uhplifted The Hopfather

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    I threw my bacon onions on for maybe 30 minutes? I couldn't tell you the temp as I was battling it all day fluctuating temps between 240-290. It turned out really tasty though.
     
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  18. Jul 4, 2017 at 7:37 PM
    phillstill

    phillstill Long hair don't care

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    Everything
    The brisket turned out okay. I'm just not a brisket guy.

    I cut it up into 4 chunks. Vacuum sealed 3 of them and sliced the 4th to use for sandwiches this week.

    IMG_8937.jpg
    IMG_8939.jpg
     
  19. Jul 4, 2017 at 7:45 PM
    Justified

    Justified Well-Known Member

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    It's got a nice smoke ring and looks so good.
     
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  20. Jul 4, 2017 at 7:59 PM
    horstuff

    horstuff Re-member

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    Yeah, it does look good. Do you mean you don't like brisket? Because you appear to cook it properly. Maybe a tad bit dry? Idk, looks better than some of mine.
     
    WBF610 likes this.

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