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  1. hokiesmokie

    First briskets - cooked really fast, but OK

    I finally tried to smoke brisket, expecting an all day adventure. But, the two flats I did were done in only 5 hours at 220-230* in the smoker. They were about 3.5 pounds each, which put the cooking time close to the "guideline" of 1.5 hours per pound. I foiled them at 195* and put them in a...
  2. hokiesmokie

    Four July 4th Fatties

    My brother-in-law hosted a 4th of July pool party and asked me to bring some fatties, so I gladly agreed, and made four of 'em. The themes were pizza, chili, taco, and burrito (a new one for me). The pizza fattie was made with Italian sausage, pepperoni, pizza sauce, mozzarella and Vermont...
  3. hokiesmokie

    Ash Pan for UDS

    Drumheads - what have you been using for an ash pan in your UDS? I have a new charcoal basket I made with expanded metal and a 13.5" Weber grate, but I'm having trouble finding something to use for an ash pan. It would have to be flat on the bottom and at least 14" in diameter, and not too...
  4. hokiesmokie

    Spaghetti & Meatball Fattie

    I cooked the noodles al dente, hoping they would hold up to the extra cooking time in the smoker. They came out of the smoker just about perfect.
  5. hokiesmokie

    Three Themed Fatties

    More like a jelly roll, but I don't get much more than 1.5-2 full revolutions before I reach the end of the pressed-out meat rectangle. As long as I get enough overlap to seal them up, I'm happy.
  6. hokiesmokie

    Spaghetti & Meatball Fattie

    Another new fattie for me. I thought an Italian sausage fattie filled with meatballs, spaghetti noodles and sauce, plus some parmesan cheese might be a good one. I also had ingredients for another pizza fattie, so I did that one at the same time. I used lump with some apple chunks to provide the...
  7. hokiesmokie

    Three Themed Fatties

    Yep, right out of the pouch. I didn't really measure how much I used, but it wasn't the entire pouch. I just sprinkled it over the pressed out meat until it looked reasonable - I didn't want to overdo it on my first attempt.
  8. hokiesmokie

    Three Themed Fatties

    To me, they all were good - not a scrap survived the party. I did have one person suggest I leave the bacon off the chili fattie, but that was one person out of about 15. I put out bottles of taco sauce and pizza sauce in case they were too dry, but I never saw anyone use either one. The only...
  9. hokiesmokie

    Three Themed Fatties

    I made three fatties for a family get-together. One was a pizza theme, another taco, and the third was chili. The pizza fattie was a basic Italian sausage, pepperoni, mozzarella, and cheddar cheese and pizza sauce concoction, wrapped in bacon: The taco fattie was made with ground beef...
  10. hokiesmokie

    First Spareribs - Reposting

    Reposting some of my Q-view that got lost in the crash. These spareribs were from the first cook on my then newly-built UDS. I used a rub recipe from Steven Raichlen (4-3-2-1) which included paprika, salt, garlic powder, and black pepper, in those proportions. It came out OK, but I lowered...
  11. hokiesmokie

    New Paint Job for UDS

    Finally got around to painting my UDS after getting some time off from work. Now I really am a "Hokie Smokie." Here's the Before picture: And here's what she looks like now:
  12. hokiesmokie

    How did you come up with your screen name?

    No mystery here - I'm a Va. Tech graduate, and "smokie" describes how I like my food (and just happens to rhyme with Hokie), so it became HokieSmokie.
  13. hokiesmokie

    Back in the saddle again

    It looks as if the most recent posts in the fattie forum are gone - nothing after early October 2008. Any hope of recovery? If not, we must repopulate with new meat!!! Glad the forum is back.
  14. hokiesmokie

    First Salmon w/Q-View

    Today I finally got around to trying a salmon filet on my drum smoker. I bought a 5.5-pound salmon filet from Costco (unfortunately it was farmed raised, not wild caught). After reading many threads on salmon on this forum, I threw together a basic brine using brown sugar, Kosher salt, fresh...
  15. hokiesmokie

    First Baby Backs w/Q-View

    Richoso1 - I have a wireless digital thermometer that has proven to be very accurate - it's made by Maverick.
  16. hokiesmokie

    First Baby Backs w/Q-View

    Smoked my first baby backs today. Had three racks from Costco that got my usual pork rub. It consists of 4 parts paprika, 2 parts salt, 2 parts garlic powder, and one part black pepper. It was based on Steven Raichlen's 4-3-2-1 rub with 1/3 less salt. Smoked the ribs for two hours at 215-225 and...
  17. hokiesmokie

    Chile-Lime Chicken Breasts (Q-View)

    I decided to try chicken breasts on my smoker even though there are many posts warning that they come out too dry. I countered the dryness by injecting them with a chile-lime butter (recipe courtesy of Bobby Flay). The chile-lime butter was initially used on grilled corn, but I thought it might...
  18. hokiesmokie

    Sirloin Tip Roast w/Q-view

    First attempt at beef was a 5-lb. tip roast rubbed with a store-bought steak seasoning. Used mesquite chunks with briquettes at 220-235 until internal temperature was 140. Let the roast rest for about 30 minutes before slicing. Came out pretty well - nice and medium rare with just the right...
  19. hokiesmokie

    First fatties & ABTs w/Q-View

    Yeah, they both held pretty well. Just lost a little cheese right at the end of the smoking time. You're correct, the photo is of the "kids' version." The supreme version turned out great - neither was around for very long.
  20. hokiesmokie

    First fatties & ABTs w/Q-View

    Made two fatties with a pizza theme. One had peppers, mushrooms, onions, olives, pepperoni, and mozzarella cheese. Put pizza sauce on before all of the other ingredients. I may have overstuffed this one - had a hard time closing her up. The second one was a little simpler - just sauce...
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