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I hate this place! Hehehe

post #1 of 13
Thread Starter 
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.
post #2 of 13
That all sounds excellent! Always sounds better with the pics. Keith
post #3 of 13
Thread Starter 
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
post #4 of 13
quit the plefthera going on there-a full smoker makes sence.
post #5 of 13


Where 'dem pix at???
post #6 of 13
Thread Starter 
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
post #7 of 13
Looking good man.....
post #8 of 13
Mighty fine lookin vittles!
post #9 of 13
That looks good greg!
post #10 of 13
Good lookin' smoke!!
post #11 of 13
Looks great greg. PDT_Armataz_01_34.gif What was the total cook time for the salmon?
post #12 of 13
Nice grub! Love that rib rack, I've got to get one of those ...
post #13 of 13
Thread Starter 
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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