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Food Smokers and Smoking Tips/Tricks/Techniques

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

Page 27 of 2832
  1. Feb 11, 2013 at 3:06 PM
    #521
    skygear

    #521
    skygear                    

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    Nice. Yeah, by the time I made up my mind it was dinner time so I grilled the rib eyes., Rare with nice sear marks.
     
    skygear, Feb 11, 2013
    #521
  2. Feb 11, 2013 at 5:24 PM
    #522
    t4daddy

    #522
    t4daddy Well-Known Member

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    As it should be IMO.
     
    t4daddy, Feb 11, 2013
    #522
  3. Feb 12, 2013 at 6:07 AM
    #523
    SR52012

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    SR52012 Well-Known Member

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    I know this is the smokers and smoking thread... But my buddy gave me a recipe for pulled pork in the crock pot... has anyone on here tried PP in the crock?


    Please dont shun me for asking this in here lol.
     
    SR52012, Feb 12, 2013
    #523
  4. Feb 12, 2013 at 10:14 AM
    #524
    toughtaco

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    toughtaco Well-Known Member

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    ^^I have a recipe for pork with onions,french dressing and whole cranberry sauce in the crock pot that is awesome.....never tried pulled pork in the crock pot though.
     
    toughtaco, Feb 12, 2013
    #524
  5. Feb 12, 2013 at 10:46 AM
    #525
    skygear

    #525
    skygear                    

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    Someone give me a recipe for pork ribs.? please. ? If you don't want your recipe public, you can PM me with it.
     
    skygear, Feb 12, 2013
    #525
  6. Feb 12, 2013 at 10:47 AM
    #526
    toughtaco

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    toughtaco Well-Known Member

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    Want it for the smoker,grill or oven? How much time do you have? I ask bc the smoker and the oven take over 5 or 6 hours.
     
    toughtaco, Feb 12, 2013
    #526
  7. Feb 12, 2013 at 10:48 AM
    #527
    toughtaco

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    toughtaco Well-Known Member

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    Too many variables, please give more information....
     
    toughtaco, Feb 12, 2013
    #527
  8. Feb 12, 2013 at 10:53 AM
    #528
    skygear

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    skygear                    

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    Sorry, SMOKING it and they are for friday.
     
    skygear, Feb 12, 2013
    #528
  9. Feb 12, 2013 at 10:59 AM
    #529
    Brentmeister

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    Brentmeister Active Member

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    :mad:Great pics - that brings back great memories. I used to smoke all the time - then kids came. My 12 yr old daughter is a picky germ-a-phobe and my 7 yr old son isn't a big eater. My wife has decided red meat is bad for you, so I usually cook for myself...:mad:

    I have a Weber Smokey Mountain (large size) - never gets used... Need to sell it and make room on my patio...

    Advice to all: 1) Never get married and 2) Get a vasectomy NOW!
     
    Brentmeister, Feb 12, 2013
    #529
  10. Feb 12, 2013 at 11:03 AM
    #530
    toughtaco

    #530
    toughtaco Well-Known Member

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    Simple pork dry rub, smoke depending on the temp for 4,5 or 6 hours.
     
    toughtaco, Feb 12, 2013
    #530
  11. Feb 12, 2013 at 11:04 AM
    #531
    toughtaco

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    toughtaco Well-Known Member

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    My kids eat like there is no tomorrow. They help along the way, and taste test everything.
     
    toughtaco, Feb 12, 2013
    #531
  12. Feb 12, 2013 at 11:11 AM
    #532
    la0d0g

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    la0d0g Its 4 o’clock somewhere

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    lolz. I don't see the problem here, just means more for you. I never have enough smoked meats left over. Never!
     
    la0d0g, Feb 12, 2013
    #532
  13. Feb 12, 2013 at 11:21 AM
    #533
    skygear

    #533
    skygear                    

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    um food.......
     
    skygear, Feb 12, 2013
    #533
  14. Feb 12, 2013 at 11:22 AM
    #534
    skygear

    #534
    skygear                    

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    I cook 3-4 times daily. For my family (6) and others in the house (4-6).
     
    skygear, Feb 12, 2013
    #534
  15. Feb 12, 2013 at 11:23 AM
    #535
    skygear

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    skygear                    

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    What dry rub recipe? Got any tips? I made one from the net the other day and on the pork shoulder it was great! but on the wings, WOW was it spicy.
     
    skygear, Feb 12, 2013
    #535
  16. Feb 12, 2013 at 12:38 PM
    #536
    la0d0g

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    la0d0g Its 4 o’clock somewhere

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    I use this or a variant of it:

    1/2 cup dark brown sugar
    1/2 cup paprika
    1/3 cup garlic salt
    2 tablespoons onion salt
    2 tablespoons chili powder
    1 tablespoon cayenne pepper
    1 tablespoon black pepper
    1 teaspoon dried oregano
    1 1/2 tablespoons white pepper
    1 teaspoon cumin

    Rinse the ribs and liberally apply rub on the meat side of the ribs. Let them sit in the refrigerator overnight. Smoke them for 3-4 hours then wrap them in foil with some juice in the bottom (apple, grape, or a mix of the two) and put them back in the smoker for another 1 -1.5 hours so they simmer in the juice. Then take them out of the foil and back in the smoker until they reach temp or look like they've crisped up again.
     
    la0d0g, Feb 12, 2013
    #536
  17. Feb 12, 2013 at 12:50 PM
    #537
    skygear

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    skygear                    

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    Thats the basic one I used. Except there was an additional 1/4 cup salt.
     
    skygear, Feb 12, 2013
    #537
  18. Feb 12, 2013 at 12:50 PM
    #538
    toughtaco

    #538
    toughtaco Well-Known Member

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    As much as I like the idea of a homemade aspect of cooking the premade dry rubs are really good as well. Look for Jake's Grillin Pork rub, it is all natural and super good. I used it already on ribs and pork shoulder.
     
    toughtaco, Feb 12, 2013
    #538
  19. Feb 12, 2013 at 12:51 PM
    #539
    la0d0g

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    la0d0g Its 4 o’clock somewhere

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    I even use less of the onion salt than it calls for. I'd rather have my stuff on the under-salted side of things FWIW.
     
    la0d0g, Feb 12, 2013
    #539
  20. Feb 12, 2013 at 12:54 PM
    #540
    skygear

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    skygear                    

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    It called for Onion powder vs salt, so I guess that was the trade off.

    My children and myself liked the wings, but they were REAL salty and spicy. They took on the flavor big time.
     
    skygear, Feb 12, 2013
    #540
Page 27 of 2832

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