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  1. First Chuckie

    First Chuckie

    • trabba
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  2. trabba

    First Chuckie

    Been wanting to do one of these for a while but every time we get one, the wife ends up throwing it in the crockpot before I can get my hands on it. Shopping trip on Saturday produced one of these and we already had dinner plans that night so I rubbed it with Worcestire, salt, pepper, onion and...
    • trabba
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    • Replies: 6
    • Forum: Beef
  3. chuckie.jpg

    chuckie.jpg

    • trabba
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    • Album: First Chuckie
  4. trabba

    Smokey Mountain Smoker Question

    Are you possibly putting the meat on too early? When you put the meat on, are you getting a heavy white smoke still or are you waiting until you get more of a think blue smoke? 
  5. trabba

    Smoking Pork Ribs - *suggestions*

    I will put a vote in for foiling with 3-2-1 (2-2-1 for baby backs) but then I am a fan of FOTB ribs. I tend to foil meatside down and simply use a pour of whatever beer I am drinking into the foil before wrapping. I don't spray. I finish out of the foil with a generous mop of bbq sauce. I tend...
  6. trabba

    To Sauce or Not to Sauce? That is the question.

    I am definitely a fan of sauce, especially on pork. I tend to glaze towards the end of the cook to let it firm up then serve with it on the side as well. With beef, I do more on the side (bbq for brisket, horsey for prime rib). I will sauce beef ribs during the cook. I usually inject and rub...
  7. trabba

    New Addition To The Family

    Awesome! Love a good rescue story!
  8. trabba

    Tomorrow's Smoking

    Last one I did, the smoker temp was around 225 and pulled it with an IT of about 135 then did a reverse sear for a couple minutes on each side in a hot cast iron skillet with a touch of oil. 
  9. trabba

    interested in getting into the smoking world

    I started smoking about 2 years ago with the Brinkman Smoke N Grill. You will see that referred to as ECB (El Cheapo Brinkman). You can use it right out of the box but I as well as many people here will recommend you do a few mods to get yourself a decent smoker. The good thing is you can pick...
  10. trabba

    1st Smoke on the 22.5 WSM

    I'm definitely a fan of the crutch. For baby backs, 2 hours on smoke, 2 hours in HD foil, 1 hour back on smoke.
  11. trabba

    1st Smoke on the 22.5 WSM

    I can't answer all of your questions but I'll share my experiences and research. I have the 18.5 but pretty sure everything is mostly the same except for size.  I have the original door and thermometer as well but I have about 5 smokes or so on my WSM. As you get more and more smokes in, you...
  12. trabba

    First Breakfast Fatty Experiment W/ QVIEW!

    Looks very good! The breakfast fatty is one I have yet to do but will have to soon. Pardon me if this is common knowledge but may I ask what a boudain is?
  13. trabba

    Dumb question

    In essence, it is sausage jelly rolled with various ingredients and then wrapped in a bacon weave and smoked. They gained some mainstream attention a few years ago when the "Bacon Explosion" was making rounds on social media. Here is a link to a couple I did recently but scroll through the...
  14. trabba

    What Next?

    I'll throw something different out there. My first several smokes were all fatty's. They are pretty forgiving and a shorter smoke, 3-4 hours. You can find several different recipes on here where you can stuff them with a lot of different things. 
  15. trabba

    3-2-1 Method question

    3-2-1 for Spare Ribs; 2-2-1 is for baby back. Not many other cuts it works with that I have found although I am a foil fan and use it to help get through a stall on longer smokes. 3-2-1 has worked for me on beef ribs as well. Below is a rack of beef ribs I did a while back. They were pretty big...
  16. 3-2-1 Method question

    3-2-1 Method question

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  17. beefrib.jpg

    beefrib.jpg

    • trabba
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  18. trabba

    Mustard choice

    I tried honey mustard on my last rack of ribs to try to up the sweetness and really didn't offer any extra flavor. Spicy brown may leave a bit of a kick but my guess is it would not be noticeable.
  19. trabba

    Beer Can Burger

    Looks great Reinhard. Too bad I wasn't still living around Andover, I could have popped over for one. Just curious about how long did these take in the smoke to be done and at what IT did you pull?
  20. Prime Rib w/Q View

    Prime Rib w/Q View

    • trabba
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