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Good eatin tommorrow
If you were having problems getting it up to 190-200ish, you could wrap it and finish in the oven. Also, all meat will plateau and it is during this time that the heat energy from the smoke stops warming the meat and begins to break down the connective tissues. How big was the shoulder? -
Puff is fired up...
I have a buddy in town from Georgia and I wanted to show him some good Southern barbecue, so I fired up Puff the Magic Dragon and she is kissing smokey goodness all over a nice full packer. Anyone else up all night smoking?? -
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Where to eat on a road trip
I can only attest to the BBQ joints along the Louisiana stretch of I-20. In Shreveport, there honestly isn't a good place easily accessible from the highway. Most of the decent spots are smallish mom-n-pop type places like "Slap-yo-mama" or "Online Diner". Neither of these places are easy to...- zardnok
- Post #3
- Forum: General Discussion
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Bark or No Bark?
Do you have a high pressure washer?? If you can let it sit for a month or two and dry out a tad, a high pressure washer at close range will cut the bark right off. At least the one I have does!!- zardnok
- Post #3
- Forum: Woods for Smoking
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1st Time Smokin Anything!!!
Good luck Jake! Briskets are notoriously hard to get right on a first shot, so just watch your temps and be patient. It is hard to keep a big smoker up to temps, so try to anticipate the heat swings a tad and don't open it up as often. The meat is not going anywhere! As for your new smoker... -
Anyone else up late tonight??
Welp, the brisket hit 170 FINALLY and I decided to cheat a bit and finish it off in the oven, so I wrapped it up in some foil and stuck it into the oven, where it is currently sitting at 180. Gonna take it up to 190 or so and then stick it in a cooler for a bit. The Ribs are looking very very... -
Anyone else up late tonight??
Brisket topped out at 158 and I opened the doors to wrap the ribs in foil and add the 3 chickens I am cooking as well. Chickens were marinated overnight in Italian Dressing and dusted with lemon pepper seasoning. Each one has a can of Miller Lite shoved up its @$$ and they are standing proud... -
Anyone else up late tonight??
Tell me about it! It feels awesome outside right now. I have been kicked back outside watching temps and making sure I had plenty of burnt logs to toss in whenever things drop low. I sprayed the ribs down with apple juice and brushed the brisket with butter and worcestire sauce. Brisket... -
Anyone else up late tonight??
Puff is fired up and going good now!! I got a new digital thermometer for my birthday and HAD to try it out. I have a 10 lb full packer, 2 slabs of ribs, 3 chickens, and 5 lb of hotlinks all ready for puff to breath delictible goodness into. I started out burning a 25 lb bag of Charcoal to... -
Saints vs Cowboys Tailgate party
Well... I see two styrofoam coolers on the table, so I am going to assume that is about the time I am taking the ribs out to let them rest before initial serving. I had both coolers lined with aluminum foil and ready to go. At that point, my smoke stack temps were sitting about 215ish and my...- zardnok
- Post #9
- Forum: Catering & Large Group Gatherings
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Saints vs Cowboys Tailgate party
Some folks have asked for pictures. I have not gotten my film developed yet, but one of the forum members posted a pic of me cooking throughout the day. I thought I would post a link here so you folks could at least see what my rig, albeit from behind and closed up. Behold, Puff the Magic...- zardnok
- Post #5
- Forum: Catering & Large Group Gatherings
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Saints vs Cowboys Tailgate party
I am a member of the Saintsreport forums and volunteered to host the SR tailgate party for our local game here in Shreveport yesterday. I will go over a few things that I learned from my day along with what I did and would do differently. I only wish I had found this forum much sooner, because...- zardnok
- Thread
- Replies: 8
- Forum: Catering & Large Group Gatherings
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Greetings and Salutations
I will try to post some pics once they get developped. My girlfriend got one of those little Kodak disposable camera's, so hopefully I will be able to get a photo CD when she develops it. I will post my experiences in the forum for "large gatherings" along with a few lessons learned! -
All-night brisket
Well your lard idea is probably closer to my preferred method. Previously I have always used "bacon" to cure my grills/smokers. I have basically gotten things as hot as possible and then laid strips of bacon across all grates and then taken large tongs and twirled the strips up and rubbed them... -
All-night brisket
Not alone tonight Ultra. I am a new guy, but at least I am awake!! I am curing my new "dragon" tonight before a full day smoke tomorrow. I have 10 slabs of ribs and 2 briskets that I am about to marinate now. I wiped the inside of my new smoker with olive oil and dropped in 20lb of... -
Curing the dragon
I have recently inherited a large smoker that was custom built for my father. It is basically a side fire box design with a 3'X4' fire box with adjustable coal tray and a cooking grate to use direct cooking for steaks or other fast cooking meats. The smoke chamber is 3'diameter round by about...- zardnok
- Thread
- Replies: 3
- Forum: Wood Smokers
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Greetings and Salutations
Greetings and Salutations fellow meat smokers. I am Zardnok. I have recently found your forums and would like to join the party! I would like to start by thanking the members herein for the knowledge I have gained by perusing these forums. In the past, I had a Weber smoker. It was cheap...
