First smoke of 2007

gremlin

Meat Mopper

Original poster

OTBS Member

May 27, 2006

191

10

Oshawa Ontario Canada

• Apr 1, 2007

• #1

I got some sausages smokin as I type out this little note and there is a big pail with 2 chickens and 2 cornish game hens submerged in a lovely little brine.

Then there is the pail with the two slabs of ribs and pork hocks gettin real friendly in another brine.
We get to put all that in the smoker in the mornin.

For those following the apple sauce/pork sausage dilema...........My buddy has finally got the recipe for the sauce and now (once i get it)we can move on to step two.
Posting the sausage recipe.
Shouldn't be too much longer.

 

meowey

Master of the Pit

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Jul 16, 2006

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Northern NY (Adirondacks)

• Apr 1, 2007

• #2

Spring is a wonderful thing. Post pics please!

Take care, have fun, and do good!

Regards,

Meowey

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Apr 2, 2007

• #3

Sounds good Gremlin! Waiting for the results.

 

T

teacup13

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Feb 22, 2007

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Sault Ste Marie,ON

• Apr 2, 2007

• #4

cant wait for the results and for the sausage recipe

 

gremlin

Meat Mopper

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May 27, 2006

191

10

Oshawa Ontario Canada

• Apr 2, 2007

• #5

Started smokin at 7:00 am
Birds taken out of brine at 1:00 am sat in fridge till 6:00 am.
Total brine time for all was 6-8 hrs
Rubbed em in a small amount of Emerlis essence. Then I put together a little cayenne,raw sugar, Red currant jelly and some Pussers Navy rum reduced to a nice thickness for basting. slathered it on the birds and into the smoke.

The ribs are rubbed with some Roasted garlic and red pepper mix and then basted with a reduced combination of raw sugar, a teaspoon of same Roasted Garlic /pepper mix, about 1/4 cup of teryaki sauce, 3/4 cup of Jack Daniels and 1 teaspoon of butter.
It's still pretty cool out there.
After an hour it's only 149 deg in the smoker so it's gonna take a while. Now I gotta remember how to get the pics up.
[img=http://img125.imageshack.us/img125/6273/img4581nh1.th.jpg]

 

tonto1117

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Jan 25, 2007

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ADA, MI

• Apr 2, 2007

• #6

Wow, if happieness is a full smoker you are one happy dude!!!!!

Looking great Gremlin!!

 

gremlin

Meat Mopper

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May 27, 2006

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Oshawa Ontario Canada

• Apr 2, 2007

• #7

Here are the first two ......Cornish Hens finished on the Q.
Internal temp 175. 5 hours in the smoker.
Never got the temp up past 157 I think that was the read out?
I think that Red currant baste turned out very nice ....colour wise

[img=http://img511.imageshack.us/img511/7199/img4587it5.th.jpg]

 

meowey

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Jul 16, 2006

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Northern NY (Adirondacks)

• Apr 2, 2007

• #8

Couple good lookin' birds. Nice color on them!

Take care, have fun, and do good!

Regards,

Meowey

 

shellbellc

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Jun 7, 2006

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Valley Forge, PA

• Apr 2, 2007

• #9

Looks great!!!! I have yet to do cornish hens. I read somewhere here once that someone did them like beer can chicken but used the smaller juice cans.

 

gremlin

Meat Mopper

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May 27, 2006

191

10

Oshawa Ontario Canada

• Apr 2, 2007

• #10

Okay dokey everyone....Here are the other participants in the smoke fest LOL

A couple of chickens some pork hocks and some ribs.
The ribs will get eaten tonight.
I'm not sure if this is the way to post the pics though

http://img111.imageshack.us/img111/9249/img4591de5.jpg

http://img111.imageshack.us/img111/7244/img4589sn2.jpg

http://img111.imageshack.us/img111/5681/img4596sx7.jpg

 

gremlin

Meat Mopper

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May 27, 2006

191

10

Oshawa Ontario Canada

• Apr 2, 2007

• #11

Thanks.... I have never done a beer can bird.... I will get around to trying it one day though.

 

gremlin

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May 27, 2006

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10

Oshawa Ontario Canada

• Apr 3, 2007

• #12

Just a quick note on the ribs.
The temp finally got up in the 175 range and then jumped to 195 even after I dropped the heat down and opened the door.
could be a probe error I'm not sure.
Internal meat temp was reading 165
I took them out after 5 hours and finished them on the Q on low -indirect heat for about 20 minutes
They where nice and juicey and tender, lots of flavour from the rub and glaze but there was a little too much carmelization on them.
I think a little less sugar next time.
Overall I would say a 7 out of 10