I hate this place! Hehehe

Discussion in 'Pork' started by gt2003, Feb 29, 2008.

  1. gt2003

    gt2003 Meat Mopper

    Ok, I've got a friend who just bought a smoker last weekend afer trying ribs/brisket/pulled pork etc. at our house. He is doing his first smoke tomorrow with my assistance. To make sure I'm on top of my game, I decided I needed a BIG SMOKE today. Here's what is going on the smoker: 2 slabs baby backs, 1 chuck roast (1st time), a fatty with bacon/onion/cheddar/parmesan (1st time) as well as a nice piece of salmon I picked up at the store this morning. The ribs and chuck roast are already on. I'm waiting a bit on the salmon and fatty. I'm taking pics as I go along and will post something soon.
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That all sounds excellent! Always sounds better with the pics. Keith
     
  3. gt2003

    gt2003 Meat Mopper

    I've got it all on the smoker as of now. The ribs and chuck are looking really nice. The fatty and the salmon are just starting to take on a nice, smoked look. I've got the baked beans ready to go in the oven and the potato salad is in the works. Will post in a bit. Cya, Greg
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    quit the plefthera going on there-a full smoker makes sence.
     
  5. Where 'dem pix at???
     
  6. gt2003

    gt2003 Meat Mopper

    Here ya go. Here's some pics before, during and after the smoke. Everything turned out great! I'll probably add a little time on the chuck roast next time I cook it although no one complained this time. Also, I wasn't too impressed with the fattie. I'm a breakfast sausage person and think the additions just took away from the natural flavor of the sausage, my opinion only. Baby backs turned out great with Jeff's rub, period. So did the salmon. I hadn't done salmon in a while and forgot how good it really was. I went really simple with it and seasoned/rubbed with lemon pepper and basted with butter/lemon pepper 3-4 times during the smoke. Another successful smoke! Great food, good learning experience and I'm ready for Saturday. Take care, Greg
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  7. badss

    badss Meat Mopper

    Looking good man.....
     
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine lookin vittles!
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    That looks good greg!
     
  10. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Good lookin' smoke!!
     
  11. Looks great greg. [​IMG] What was the total cook time for the salmon?
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice grub! Love that rib rack, I've got to get one of those ...
     
  13. gt2003

    gt2003 Meat Mopper

    Thanks for the kind words! I got up this morning looking forward to some leftover ribs....NOPE, all gone! I settled for some of the other left overs and they were great. The fatty seemed to have a better flavor this morning than last night.

    Salmon, The piece was right around 1 pound and if I recall correctly, I smoked it for right at 1 1/2 hours on the part of the grate furthest from the fire. I'm guessing right around 225 degrees or so.

    Thanks again, more smoke tomorrow. Pics to come soon. Cya, Greg
     

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