SmokingMeatForums

I know they aren't burnt ends, but damn they are really good alternatives that are cheaper and easier to create in quantities than actual brisket BE's. I went two hours in the smoke at 275*, then in a pan with butter/brown sugar/honey for two hours. Finally they were drained and sauced with a combo of bbq sauce/apple juice and mango pepper jelly, then back on the smoker for 30 minutes to let that glaze setup properly. slap your mother in law good. I did these on my 22 inch WSM. I was...

Hello: So i had a Certified Angus Rib Roast in my freezer and i wanted to smoke it. it was about four and half pounds and right now its just my wife and me at the house so we couldn't eat all that. So i decided to smoke it and take it to go, up to my parents in VA. It was still a lot for the four of us but better than two. So here is the Qview.... kick the tires and light the fires... Score the fat cap and season the PR roast the night before with Worcestershire sauce, 2 parts garlic powder...

I was at Publix yesterday picking up a couple of bottles of wine for Judy & had to swing by the meat counter. Saw some pork chops & thought we haven't had these in a while, so I asked the butcher if he could cut me a couple of 1" thick bone in pork loin chops. Surprise to me the total bill was only $5.25. I need to buy these more often. I thought this would be a perfect day (it was nice & cool here) to put these on the smoker. And I thought I would smoke them to an IT of 125, and the SV them...

After reading numerous tips and suggestions I ultimately decided to just sear this thing until it hit an itt of 130. Cooked on the KJ at around 500 degrees. Took about 12 mins total. Marinaded it in Allegro overnight. Served with StoveTop stuffing. I’ve never had venison before, but I thought it was very good. The only thing I’ll do next time is to make a nice red wine sauce to go with it.

So with the wife really getting on board with bacon, which she never ate before I started making it at home, we are going through record amounts of the stuff. She actually went so far as to ask (insist? demand?) that I don't share any more with friends unless I start making double batches. Far be it from me to argue with the One Who Controls The Purse Strings so off I went to Costco and laid hands on the two biggest pork bellies I could find. Total weight was right at 22 pounds. That's gonna...

Decided to try out my WSM for the first time and settled on Pork ribs to pop the cherry. Meat Prep: Rubbed them down with yellow mustard and applied a nice coating of the rub I came up with (salt, pepper, chili powder, cayenne, cumin, paprika, garlic powder) and then wrapped them in foil for ~16 hours or so: Cook: Total cooking time was about 3.5 hours @~250F using Kingsford Blue and 2 chunks of apple wood. I filled the water pan up about 3/4 of the way through and monitored the temp...

got a 40-lb-er of wings from Restaurant Depot this weekend. Split em w my dad, but left out a few for the Lang. Just had to wait out the weather. Ended up putting them on last night around 5. Had pecan wood going, and this was a simple cook. Ran the smoker at 275 for 1.5 hrs, rotated the racks every 30 or so. At 1.5 hrs in they were close, so I cranked the heat up to 325 for the next 30 minutes and they were ready-freddy!! We devoured them. Skin was crispy, marinate was terrific...

So everything turned out great. 14 total hours on the butt to get it to 200. Panned and foiled it when it hit 185 because I was running out of time. Here it was finally done. Here is what I got after it was pulled and before adding in any sauce. I did use pan drippings and a mix of apple juice, cider vinegar, black pep, cajun season and some of rub as a finishing juice. Here is the boil. Old Bay, onion, lemon, a Corona, red pots, sausage, corn, shrimp. All laid out ready to be eaten!...

Today I tried a rolled pork loin roast and it now near the top of my choices for my MES! I started off with a 6lb center cut loin and roll cut it. Then I seasoned it with garlic sea salt, pepper, oregano, marjoram basil and minced garlic. Followed by canadian bacon...

I had some buddies over this past weekend to hang around the ranch and drink some beer. Weather was junk so we ended up in the house. I needed to feed these guys so I decided to try something different. I’ve wanted to try these for a while and with these guys being large men and big eaters I figured now was the time! Weber loaded with some regular burgers and six beer can burgers. Of course the amazn tube is lit. I fried some eggs on the tailgate grill and topped four of the beer can burgers...