3rd smoke/1st post- Brisket + Pork Ribs + Corn + beans (pics+more pics later)

fybpm · Aug 4, 2009

Hi all.

This is only my 3rd smoke and I have a few questions.. I've learned most things on my own and from a friend thus far, but here on out, I have SMF's help!

First off, I have a question... what the heck is up with all of the wires inside of the smokers? I see thick wire bent all around with apples, oranges, potatoes and wood blocks on them, someone please explain! I was thinking first when I saw an orange it might be to smoke the citrus for flavor but I doubt there is anything like that coming from a potato! :)

TODAY'S AGENDA (Dinner for fiance + 2 kids)

1) BEEF BRISKET (approx 2.8/3 lbs)

Dry Rub:

3 parts 50/50 Lawry's Seasoning/Pappys Rub
1 part Garlic Salt
2 parts Herbs De Providence
1 part Black pepper

2) PORK RIBS (single rack)

Marinaded in brown sugar, applejuice concentrate, a tad of garlic salt and rubbed in honey

3) CORN ON THE COB ON THE SMOKER (hehe)

This will be my first attempt, I'm hearing about 1hr to 1½hr for these, sounds about right.

4) HOMEMADE CHILI BEANS (not on the smoker, done on stove top)

Raw beans (approx 1lb)
Ground beef (approx 1lb)
2 bell-peppers
1 can stewed tomatoes
about 1/4 cup of Valentina hot sauce
1/2 of one pork chorizo
--------------------------------------------------------------------

Pre-Q Pics now:

More pics to come!!!

bassman · Aug 4, 2009

Welcome to the forum. The food is all looking good so far. You should swing by roll call and introduce yourself (tell us about you and your smoking equipment). BTW, the wires are from thermometers and the reason for being stuck through a potato is to keep it off the grates and still measure the temp in the smoker. As most everyone knows, the therms that come with most smokers are way off.

forluvofsmoke · Aug 4, 2009

Ditto ^^^^^^^ and Welcome from windy Wyoming!

Very interesting and unique recipes your using. I'm going to keep an eye peeled for the finish on these. Good looking start, FYBPM!

Eric

fybpm · Aug 4, 2009

Thanks --Looking forward myself!

Made the same ribs last time along with some white wine tri-tip:

THESE ARE PICS FROM MY HOUSE WARMING PARTY LIKE 3 WEEKS AGO... THERE WILL STILL BE PICS FROM THE ORIGINAL POST LATER TONIGHT

forluvofsmoke · Aug 4, 2009

On the second to the final pic, I see the garlic toast(ettes) or however you call them, topped with the pizza/Italian goodies...those look easy and yummy...but on the crackers, I can't quite make out what the topping is...my first guess is a ground & seasoned meat, possibly pork (by color & texture), which would no doubt be delicious...but then I started thinking it could be a fruit, maybe a Fig & Date mixture, or dried & smoked Apricots...that would be pretty darn tasty, too, in my books!

OK, OK...I think ya got me on this one!!!!!!!!

PLEASE tell me...........I'm just drying to know!!!!!!!!!!! Are they smoked, grilled or baked? They look GREAT!

Thanks

Eric

fybpm · Aug 5, 2009

Eric, thanks!! They not only look good but they HIT THE SPOT like crazy. Best appetizers ever...

They are called "Sausage Puffs" and only require 2 things - Puff pastry sheets and hot Italian sausage.

There are a few variations but you can find the basic outline here and then take it wherever you'd like: http://www.puffpastry.com/recipedeta...recipeID=24073

forluvofsmoke · Aug 5, 2009

Cool.....I checked out your link. Man, that's just another fine example of one of the finer things in life that can be had using the KISS method....so simple, yet soooooooooo gooooooooooood! Heh-heh-heh!

Hey, you know, those babies would be great in a smoker at 325-350*.........Hmmmm........I smoke everything (almost)...at least that's what my wife says.

Thanks for sharing that!

Eric

fybpm · Aug 5, 2009

We are having the next UFC fight at our house and I am going to try smoking these for sure. My mom is actually a chef and she baked these in the oven when she came to help out with my fiance and I's house warming party. I'm the entree guy and she's the side/appetizer queen when she comes over...

forluvofsmoke · Aug 5, 2009

Sounds like a blast! That's great to have folks over who bring their food experience with them, too, especially Moms...they know all those little secret comfort foods and snacks that are so tasty. But, a Chef, well, now that's gotta be a the ultimate treat having her around!

One of my little motto's is: if you like to eat it, smoke it first...then, you'll love it!

Enjoy!

Eric

fybpm · Aug 5, 2009

OK ALL DONE COOKING AND ALL DONE EATING!

Everything came out AWESOME and I have about 1/3 of the brisket left still for some sandwiches tomorrow!

Here are post-Q pics and the final result with sides!

Grrr... pics came out dark. Fixing!

Hopefully they come out good now!

old poi dog · Aug 5, 2009

Oops I got here too late. I'll try to get here early next time to catch the final q-views. Welcome to SMF. A lot of great folks here and you've already met a few of them. Have fun and post q-views when you can.

fybpm · Aug 5, 2009

Looks like I beat you to the post-punch by a few seconds, check the post right above yours for final views!

forluvofsmoke · Aug 5, 2009

VERY NICE!!!!!!!!!!

Dandy smoke rings goin' on there. Good looking plate of fine food!

Keep that smoker goin' 'cause your doing great!!!

Eric

beer-b-q · Aug 5, 2009

Welcome to the Forum.

Great looking Q you got going there.

irishteabear · Aug 5, 2009

Nice job!

Glad it turned out well for you.

mballi3011 · Aug 5, 2009

Very Very nice smoke there FYBDM. Glad everything came out alright for you.

the dude abides · Aug 5, 2009

Congratulations on a successful smoke. Everything looked great!

3rd smoke/1st post- Brisket + Pork Ribs + Corn + beans (pics+more pics later)

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