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Today's Smoke
The brisket came out very tender, it was a little too salty for me, but others, especially the women, loved it. The ribs came out great and may be the best I have made yet. The pulled pork came off a little late for dinner, but it was great as usual. SoFlaQuer's finishing sauce is all any...- jabo
- Post #3
- Forum: General Discussion
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Today's Smoke
New offset smoker Small Brisket Beer Can Chickens Ribs And Butts Got a fatty in there as well so we can make some ABT's later. The Brisket is at 168 degrees (4.5 hours) as I type, will pull it soon to be foiled and put back on. The chickens have been on for a couple of hours and the...- jabo
- Thread
- Replies: 11
- Forum: General Discussion
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"Bar B Chef" -- smoker grate on bricks...
I am having problems getting my temps even from side to side on my Bar-B-Chef and suggestions or tips would be appreciated. I am running a 70 degree temp difference from side to side.- jabo
- Post #4
- Forum: Charcoal Smokers
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Long weekend here - What'cha Smokin'??
Butts Ribs Brisket Fatty's ABT's Beer Can Chicken and probably a few hotdogs for the kids I will be smoking on Sunday or Monday depending on the weather. If it is warm enough to take the boat out on Sunday that is our activity of choice, if it is cold it will be football and smoking. Jamie- jabo
- Post #2
- Forum: General Discussion
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Stepping up to a brisket
I am going to smoke my first brisket this weekend, along with a variety of other stuff as I usually do (actually it will be Monday before I get to smoke). I have a few questions. 1. Should I marinate the brisket, if so suggestions please? 2. I use Jeff's rub on my ribs, can I use it on... -
Bristket Slicing Tips
I don't get it either. I know you need to cut against the grain, but how do the toothpicks help? Jamie- jabo
- Post #12
- Forum: Beef Sticky
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Baby-back experiement, 2 smokers, 3 methods
OK, let's give photobucket a try. Here is the fatty that I cooked to snack on and cut up for my ABT's. Here are the ribs. Left to right = sauce, juice, just rub Here are the ABT's - Some with sausage, some with shrimp, some with both - almost all with a little creme chees. We had a few... -
Baby-back experiement, 2 smokers, 3 methods
Got lazy on the pics, but there wasn't a huge difference in the way the ribs looked. The ones that never went in the apple juice had a better bark than the others, as one would expect. Here are the taste test results as reported unamimously by our three judges. Water Smoker All the ribs were... -
pulled and finishing sauces
I have a pdf file with this recipe/process in it, email me if you need a copy. [email protected] I think I got it from this forum so you may want to do a search. Jamie Bodie -
Its another Weekend!!!
I am smoking some ribs, a fatty for stuffy my ABT's that I will be smoking soon. I am going to do sausage, shimp and creme cheese fatty's. Ribs should be done in about an hour. Things smell great. Jamie- jabo
- Post #2
- Forum: General Discussion
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Baby-back experiement, 2 smokers, 3 methods
The ribs are on the smokers. Smells good out here. Jamie -
Baby-back experiement, 2 smokers, 3 methods
No problem, the ribs are rubbed with Jeff's rub and are in the fridge just waiting on tomorrow morning. Jamie -
Baby-back experiement, 2 smokers, 3 methods
Jim, I agree that moisture in the air does not mean moist food. My whole post above was meant to counter this statement "When air is heated the moisture in the air is concentrated so the moisture is in there with or without the water pan." This statement seems to defy the laws of physiscs... -
Baby-back experiement, 2 smokers, 3 methods
Roger, I am not sure I agree with this statement, so help me understand. Since matter cannot be created or destroyed, only converted to different forms, it seems like the air in the smoker will be dryer than the ambient/outside air unless you put a water pan in the smoker. The only source of... -
Baby-back experiement, 2 smokers, 3 methods
Thanks Jim, of course what you are saying is exactly true. I guess my post is a little confusing since I mentioned the 3-2-1 method, the 2-2-1 method and some variation of the 3-2-1 method. What you have stated above is the concept that I will be using and what I meant by a variation of the... -
Best charcoal smoker for the money
How long did you maintain that temp? Is it important to get your temps that high? What does this process do to the smoker? Maybe I should do a search instead of asking these questions here. I will do a search this AM and see what I can find and then post any remaining ?'s after that...- jabo
- Post #13
- Forum: Charcoal Smokers
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Baby-back experiement, 2 smokers, 3 methods
Thanks Roger, I remember reading that thread a short while back. I am simply carrying pretty much the same experiement a couple of steps farther using two grills and three methods of cooking. I wholeheartedly believe that the 3-2-1 method (or some variation of it) will come out as the best... -
Best charcoal smoker for the money
I am getting a B-b-chef this weekend. A friend of mine is going to Atlanta and is going to pick one up for me while she is there. Now I just have to figure out how to season it. I used my first smoker before I knew that you were supposed to season them before you use them, so it never...- jabo
- Post #11
- Forum: Charcoal Smokers
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Baby-back experiement, 2 smokers, 3 methods
OK, here goes. Last week I cooked some ribs for my neighbor and I was unhappy with how they turned out. My neighbor bought them and I forget exactly what they were called, but I want to say it was loin ribs or something like that. I cooked them on a friends offset smoker that I had never used...
