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  1. suie

    Weber 18.5" as Jumbo Joe substitute?

    Hi all, I've been looking for a Jumbo Joe to make a larger mini. (I think Keith called it the "Jimmy" ) I can't find one for less than $60. I've seen the regular Weber 18.5" kettle grills on Craigslist for as low as $25, though. Has anyone ever used one of these? I was thinking I could trim the...
  2. suie

    Spicy Pork Loin on the Mini WSM

    Pork loin always makes me nervous. Because it's so lean, it dries out in a heartbeat. I found this loin on sale. It was a nice even thickness with a thin layer of fat.I could also see a bit of a vein of fat on the bottom as well. I put together a spicy rub of cayenne, chili powder, black...
    • suie
    • Thread
    • Replies: 9
    • Forum: Pork
  3. suie

    Honey Sriracha injected wings

    This is a variation on the scarbelly wings (which I love!). I wanted to make an Asian version. For the sauce, I sauted some smashed garlic and ginger in butter, added some sriacha and honey, then finished with soy sauce and lime juice. This is what I ended-up with, which was just enough for a...
  4. suie

    Reflectix!

    Shout out to Keith for telling me about this! I made a Reflectix tube for my mini today. Lowe's had a really tall version of it, but it was cheaper to buy this shorter roll from Amazon and use the foil tape to stack it. I had to try this out before tomorrow, when I'll be smoking for guests...
  5. suie

    First winter smoke in the mini - Scarbelly wings and bacon wrapped chicken tenders

    I was a little nervous attempting this for the first time on the holiday. I'd heard the mini does well in winter, but this was my first try. I broke out the larger fan for the BBQ Guru, and it held temp like a champ. Occasionally got some TWS rather than TBS, but the chicken didn't seem to...
  6. suie

    Thai Mango Chicken Thighs

    In Jeff's newsletter this week he posted a recipe for Mango Habanero smoked chicken. It sounded so good, but I couldn't find any habaneros or a ripe mango. So I had to improvise. These thighs were brined for 2 hours in a mixture of Goya Mango nectar and salt. Out of the brine I put some of...
  7. suie

    Paint job for the Mini (not a college footbll logo)

    I painted my mini early this morning. I wanted to make sure it had time to dry so I could put it to use this afternoon!  I used the Rustoleum high heat paint. I wish the finish was a little shinier, to match the SJ, but I'm sure Joe will lose his shine over time.  Thanks for looking!
  8. suie

    My Mini WSM build

    There are a lot of threads about these builds so I won't go into too much detail. But here's how my mini build went. First thing I did was make the charcoal basket. Two 3 inch strips of expanded steel, secured to the Joe charcoal rack with stainless steel wire. I used 1/4" x 3/4" stainless...
  9. suie

    BBQ Guru on a mini WSM?

    Hi! Just found a Smokey Joe silver on Craigslist for only $10, so I'm going to build a mini WSM. I'm wondering if it would be worthwhile to hook up my DigiQ BBQ Guru to it? It's been sitting in a closet gathering dust since I stopped using the CharGriller for smoking. Would it be a useful...
  10. suie

    No foil spare ribs and mac 'n cheese

    I had such good luck not foiling my last brisket I wanted to try the same technique with ribs. Found a nice looking st. louis cut rack on sale. I removed the membrane, light coat of oil and some of Jeff's rub that I mixed with some cumin. I've been dying to make smoked mac 'n cheese. This...
    • suie
    • Thread
    • Replies: 16
    • Forum: Pork
  11. suie

    Tri Tip and friends

    I ordered a Tri Tip from my local butcher. I had yet to find any butcher that would cut it here, so I was surprised when they said yes. Apparently they didn't really know what I meant because they gave me the whole bottom sirloin. With some help in another forum I broke the roast down into 3...
    • suie
    • Thread
    • Replies: 7
    • Forum: Beef
  12. suie

    Is this really a Tri Tip?

    Hi all, hoping someone can help me figure this out. I've been searching for a local source for Tri Tip and finally found one, or so I thought....when I went to pick it up I was presented with this gigantic 7 pound roast. This is the top side: And the bottom. I was expecting a 2-4 pound...
  13. suie

    TriTip finally available Central NY

    I've lived in the northeast all my life and have never found TriTip in the grocery store. This week, that changed! The price nearly made my choke, but I had to buy it. The meat was very lean. All I did for seasoning was a simple salt & pepper. Went on the smoker at 225. I used post oak and...
    • suie
    • Thread
    • Replies: 12
    • Forum: Beef
  14. suie

    Rib Roast reverse sear

    Hi all! Today is the last day of my "stay" cation so I thought I'd splurge a bit and try smoking/reverse searing a small rib roast. This was one rib, and about 2 and 1/2 pounds. These are some sliced red creamer potatoes, with some diced onions. I tossed them with a little peanut oil, then...
    • suie
    • Thread
    • Replies: 25
    • Forum: Beef
  15. suie

    Beef short ribs and flat ribs

    I found a small rack of some really meaty short ribs at the farmer's market last weekend. Looks like about 4 ribs and they are still attached to each other. I've never smoked these before and I found conflicting info in the search results in the forum. Can these be cooked 3-2-1 similar to flat...
    • suie
    • Thread
    • Replies: 17
    • Forum: Beef
  16. suie

    Brisket a la Aaron Franklin

    Hi all! I picked up a copy of this book this week. The book describes a journey through Texas sampling BBQ all over the state. There are also some recipes he collected along the way, including Aaron Franklin's recipe for brisket. (well, it's really more of a guideline rather than a recipe)...
    • suie
    • Thread
    • Replies: 12
    • Forum: Beef
  17. suie

    Mushroom & Spinach Fattie and some ABT's

    I've been admiring the Fatties in this thread for awhile so gave it a go today. I made a filling of onions, brown mushrooms, garlic, fresh spinach and a little fresh thyme. Sauteed in a little butter and canola oil, then cooled. Next, I followed the directions in the fattie sticky to flatten...
  18. suie

    Spare ribs and rib tips

    It's a beautiful Spring day here in Central NY so decided to do some spare ribs. Got the whole slab so I can also do rib tips, which have become one of my favorite things ever! Here's my slab ready for trimming The St Louis cut. The top portion is what I'll use to make the rib tips. After...
    • suie
    • Thread
    • Replies: 53
    • Forum: Pork
  19. suie

    Rare Roast Beef for Sammies

    Thanks to all the advice I got here on the forum, I went ahead with some rare roast beef on the smoker. I started with a sirloin tip roast, just under 9 pounds, and a fresh batch of Jeff's rub. I trimmed all but a thin layer of the fat from the roast, and rubbed it down. Then wrapped it in...
    • suie
    • Thread
    • Replies: 7
    • Forum: Beef
  20. suie

    Which cut is better?

    Hello all! I was browsing the large cuts of meat at the restaurant supply store today and came across these two cuts. I did a quick search on the forum, and it sounds like they could get similar treatment (rub, smoke to 135 degrees and slice thinly) But is one cut better or easier to work with...
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