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  1. nmaust

    Green chili & bacon mac and cheese

    I got the recipe from a Weber recipe book I got a few years ago but modified it to replace ham with bacon, eliminated green onions & thyme. This is always a big hit at my company Thanksgiving potluck. Here's the recipe from the book: INGREDIENTS 3-4 medium poblano chiles, about 3/4 pound...
  2. nmaust

    Smoked Green Chile & Bacon Mac & cheese

    JJ: Here are some more pictures of my cooker. Left to right: Propane burner, 20x30 propane grill, 20x30 charcoal grill/smoker cooking area, SFB that doubles as a charcoal grill Smoker in action Propane burner Propane grill SFB Charcoal grill/smoker smoking chamber SFB door Steaks on the...
  3. nmaust

    thanksgiving turkeys

    I'm smoking a 22 pounder & hope to have it ready to eat around kickoff of the Cowboys game.
  4. nmaust

    Texas BBQ Rub?

    If you like Texas style flavors, lookup Aaron Franklin's YouTube channel. His rib rub is 2 parts black pepper to 1 part salt plus garlic, onion, paprika and chili powder. It's great on rid, & I bet it would be great on a shoulder as well. His brisket rib is just salt and black pepper, equal...
  5. nmaust

    Apple brined, apple rubbed beer can chicken

    It is great! I've been cooking for years & have always done am awesome beer can chicken, but my new smoker has gotten me excited to try new recipes and techniques since I don't worry add much about temperature control as I did with my old one. Thanks for the encouraging words.
  6. nmaust

    Apple brined, apple rubbed beer can chicken

    This ended up super moist & flavorful, & a vinegar-based sauce I use for ribs complemented it nicely.
  7. nmaust

    Pork spare ribs

    This was a partial rack, so I did them 2-2-1 at 250. The flavor and color was awesome, & they had a great smoke ring, but they weren't quite tender enough.
    • nmaust
    • Thread
    • Replies: 5
    • Forum: Pork
  8. nmaust

    Apple brined, apple rubbed beer can chicken

    Wow...that got to an IT off 165 a lot faster than expected. It's done now, but we don't want to eat for another hour. Is it safe to wrap it in foil & place it in a towel lined cooler to stay warm?
  9. nmaust

    Apple brined, apple rubbed beer can chicken

    One hour in. The fire is tricky today, because it's 32 outside with sleet. Fortunately, I picked up a half cord of pecan logs yesterday, so I have some big pieces to maintain the temp.
  10. nmaust

    Apple brined, apple rubbed beer can chicken

    Brined it 16 hours using an apple brine I saw on here. The rub was from the same thread. The tough part with the rub was the dried apples. I bought Adobe dried apples at Sprouts that still had a lot of moisture. I dried them in the oven at 170 for 2 1/2 hours, let them sit out over night &...
  11. nmaust

    Beer can chicken time per pound

    I always cook to IT; I'm just looking for a basic framework for planning purposes. It's odd that for virtually every other major cut of meat you can estimate cooking time at a particular temperature based on the weight of the raw product, including turkey, but not for chicken. I thought I just...
  12. nmaust

    Beer can chicken time per pound

    I've done countless beer can chickens over the years, but they always take longer than planned. Is there a per pound guideline for how long to smoke a whole chicken at 250? I looked at Jeff's temperature chart, & it just said 4 hours but doesn't say how large of a chicken that is for.
  13. nmaust

    Great Apple Brine & Apple Rub For Chicken or anything

    Trying this tomorrow.
  14. nmaust

    Smoked Green Chile & Bacon Mac & cheese

    I will try to remember to post some more pictures when I fire it up this weekend. The only thing I would change is that I wish I had paid the extra few hundred for the square fire box, but I was already over budget. You can customize anything with their cookers. I would recommend emailing...
  15. nmaust

    Smoked Green Chile & Bacon Mac & cheese

    I got the recipe from a Weber recipe book I got a few years ago but modified it to replace ham with bacon, eliminated green onions & thyme. Here's the recipe from the book: INGREDIENTS 3-4 medium poblano chiles, about 3/4 pound 1/2 pound baked ham, sliced about 1/3 inch thick 6 scallions...
  16. nmaust

    Smoked Green Chile & Bacon Mac & cheese

    Just finished making this for my company's Thanksgiving potluck. It allowed me to use every part of my new cooker. Roasted the poblanos on the gas grill, fried the bacon in a cast iron skillet over the side burner & finished it on the smoker.
  17. nmaust

    Smoked venison leg

    I would love to do it lower but have to cook the turkey at a higher temp. What IT do you shoot for?
  18. nmaust

    Smoked venison leg

    I have a vacuum sealed venison leg in my freezer and wanted to see if anyone has any experience smoking them. I want to some it on Thanksgiving with the turkey, so the smoker will be around 325.
  19. nmaust

    Spare ribs QView

    They turned out really good. Good flavor, good pull without falling off the bone. Maybe a little too much smoke, but still quite good.
  20. nmaust

    Spare ribs QView

    Just took them off the smoker. Letting them rest for 20 minutes or so.
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