Recent content by nicerack00

Gonna try my hand at some smoked wings. Brined for about 5 hours this morning seasoned with honey garlic rub. Plan on going for about 1:30 at 225 then on to the grill to finish. 128019 Any advice would be greatly appreciated 128077 Q-View

Only problem is upon coming off the smoker....everything disappeared before I could snap a pic!

No blanket like a bacon blanket! 127860

Haha 6ish, don't be late! Currently snack time! Ribs finished quick! Couldn't get the temp right.. #1 of the year tends to come with its struggles for me. Lol Not my best rack, but it'll do!

Mid Feb in WI and its 60 degrees and sunny????? Cmon, it should be a crime to not bust the smoker out! Baby back ribs, turkey breast and chicken quarters with BBQ beans and slaw on the menu tonight! Brined the poultry in a molasses/salt mixture for about 2 hours. Rubbed the ribs down about...

Okay that's the way I was leaning, but I've seen a pretty even amount of people doing both. Thanks guys!

Not smoking anything, just a meat question so I figured idaskthe pros! I'm doing a prime rib tomorrow in the oven. I've already decided I'm going to salt and pepper it tonight then tomorrow go 225 degrees until the roast is at 125 then pull it out, let it rest and let the oven preheat to 500 and...

Like a grown mans Christmas morning! Roasts are done! Thanks for the slaw recipe. Nice and simple! I'm going to try it!

Out of the oven and into the cooler!

I held the smoker pretty steady at about 230. it was up to 170 in about 3 1/2 hours. Its been in the oven for about an hour and its at 195. seems like its flying but its been about 5 hours so far. I guess its not that far off. Might be a dumb question but what do you different for the burnt...

Alright so its been 2 hours since I put them on. Just checked them and stuck the roast. Currently sitting at about 150. Seems to be a bit high after just two hours but I guess time will tell. Looking decent but I really hope the bark develops a bit more.

I also have some sourdough bread rising as we speak! going to try the pulled beef between a couple slices of that instead of a roll. Never know till you try right???

Sorry I was in a hurry! Smoking two roasts about 3lbs a piece. Made up a simple rub of brown sugar, smoked paprika, salt, pepper, onion and garlic powder, and ground mustard and applied that last night. Smoking them with mesquite wood and I plan to throw them in a foil pan with some beef...

Getting ready to throw two chuck roasts and a rack of ribs on the smoker. Updates to come. Sidenote: Does anyone have a good slaw recipe I can try? One that is a little different than traditional slaw, I'm not a huge fan of the traditional sweet stuff with loads of sugar.