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  1. un4gvn1

    Birthday Fatties

    These were a special request by SHMBO for her birthday. Happy wife... ect. Sorry about the crappy cell phone pix, but the SLR was too far away when I was assembling these. One pound Jimmy Dean Hot sausage, this time I used Sweet Baby Ray's, swiss (on two of 'em, smoked black pepperjack on...
  2. un4gvn1

    3-2-1 Ribs w/ SmokinAl's rub

    I'll save you the effort. I should have included it in the original post anyhow... Al's Best Rub 1 1/2 cups raw sugar (turbinado) 1/4 cup red pepper flakes 1/2 cup granulated onion 1/2 cup granulated garlic 1/2 cup black pepper 1/2 cup smoked paprika 1/4 cup Spanish or Hungarian paprika
  3. un4gvn1

    3-2-1 Ribs w/ SmokinAl's rub

    Safeway had "St Louis style" ribs on sale last week for 1/2 off, yesterday was the day. These were 3-2-1 ribs done @ 225* in the Traeger as I wasn't going to be able to babysit the propane smoker. The "set & forget" of the Traeger is really nice sometimes. Let me start with a shoutout to...
  4. un4gvn1

    Finally got to use my homebuilt ABT racks

    The holes in the racks are 1 1/16", which is the largest I can punch on the ironworker at work. Any future racks will have to either be done with the plasma torch or hole saw. In stainless the plasma may be my best option. If I go that route I'll probably make the holes triangular or something...
  5. un4gvn1

    Finally got to use my homebuilt ABT racks

    Finally tried out the racks I built a while ago. As I feared, the holes are too small for large jalapenos, especially when wrapped w/ bacon. Hard to tell from the pics, but the peppers are barely in the holes and are prone to tipping. The filling was simple as this was a first run, proof...
  6. un4gvn1

    2019 New Years PR

    I did a couple of 19+ pounders last year using this technique (18 hrs @ 134.5 followed by 10 minutes in 500* oven instead of the torch), the thread is on here somewhere. Very nice PR, the SV really makes it foolproof, doesn't it?
  7. un4gvn1

    Carpal Punishment

    We have to hope it didn't become a family favorite!
  8. un4gvn1

    Test Bird

    I meant to include a link in my first post... http://www.spiceman.com/ Enjoy!
  9. un4gvn1

    Test Bird

    I decided I needed "proof of concept" with the smoke tube & Traeger combo. Picked up a 12lb "nothing special" bird a while back. It's been thawed for at least a few days, so, Sunday was the day. Spatchcock, I didn't brine this one simply to keep things easy. Spice prep was Garlic Lover's...
  10. un4gvn1

    Homemade smoke generators, pics & ideas...

    I'm mentally "prototyping" a mailbox mod for both my propane and Traeger... ;)
  11. un4gvn1

    Homemade smoke generators, pics & ideas...

    More like a shameless copy (full disclosure, I've never seen one of Todd's units in real life), or if you prefer... an homage. Being a millwright with access to an ironworker, welders and various scrap metals, I have been in the habit of making my own, well, everything I can if I'm honest.
  12. un4gvn1

    Homemade smoke generators, pics & ideas...

    I posted a while ago with pics of the "first generation" home-built tube, I've refined the design slightly, and added a "foot", so it's time for more pictures. The reason this tube came about is the surgeon who worked on my knee is retiring, over the last ten years we've kinda become "buds...
  13. un4gvn1

    Not new to cheese, but first attempt w/ new tool

    I have a much used propane smoker on the back patio, I put the tube in the bottom and the cheese 2/3 to the top.
  14. un4gvn1

    Not new to cheese, but first attempt w/ new tool

    Because I have a hard time buying anything I can build, I present to you my first attempt at a smoke tube. It's roughly 2" around & 12" long. When I got it home, I filled it with pellets & put the Bernzomatic to it. It gave about 3 1/2 - 4 hours of smoke. Having proved it would burn out &...
  15. un4gvn1

    Sous vide Prime Rib, it's what was for Thanksgiving

    To keep from overcooking the PR, you need hot & fast. If you can get your Weber to 500 or up, you should be fine. A lower temp will make the browning cycle too long, allowing heat soak into the meat and undoing all your good work. :cool:
  16. un4gvn1

    Sous vide Prime Rib, it's what was for Thanksgiving

    I have in-laws ask when we're at some outdoor festival deciding what to eat "Why don't you try that BBQ vendor?" My answer is always the same, tired of paying for sub-par food. I'm always ready to be pleasantly surprised, but it happens so rarely...
  17. un4gvn1

    Sous vide Prime Rib, it's what was for Thanksgiving

    We had a few folks like your wife in the crowd (no pink). Sad really, but some folks "just ain't quite right" lol To accommodate all tastes, we had a skillet w/ au jus at a low simmer. Slip a slice of perfect meat in the skillet for a few minutes... presto-change-o, medium well. Or you can just...
  18. un4gvn1

    Sous vide Prime Rib, it's what was for Thanksgiving

    You've officially achieved "meat porn" with that slide show, I stand in awe!
  19. un4gvn1

    Sous vide Prime Rib, it's what was for Thanksgiving

    Some parameters for this cook were as follows: 1) Portability. As the family gathering was at a home about 125 miles from our house, this was important. The second one (Christmas) was 40 miles from home, so almost local. 2) "Bullet Proof" results. We have a family member who ruins a Prime...
  20. un4gvn1

    Converting old freezer in pellet smoker

    Very nice work! It looks like you've got one of the most expensive and labor-intensive "free" freezers of all time! lol I may have to do something similar one day.