Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokingweasel

    Smoky sunday

    The half belly has been cubed, sauced and put back on the smoker. Can't wait for this. First time doing belly and so far it's looking to be my meat drug.
  2. Smoky sunday

    Smoky sunday

  3. smokingweasel

    Smoky sunday

    Pork belly hanging out over the Boston butt with some belly wrapped jalapenos today.
  4. image.jpeg

    image.jpeg

    • smokingweasel
    • Media item
    • Comments: 0
    • Album: Smoky sunday
  5. image.jpeg

    image.jpeg

    • smokingweasel
    • Media item
    • Comments: 0
    • Album: Smoky sunday
  6. smokingweasel

    Ribs today

    Taste test proved to be better than any other rib ive.cooked. This is the closest ive.come.to competition ribs. Meat easily bitten off the bone with teeth marks, tenderness making the chew minimum, flavor only lacking in a little spice. The consensus is to do the same thing with slightly more...
  7. smokingweasel

    Ribs today

    Taste test coming in 20 mins
  8. smokingweasel

    Ribs today

    Bone side up in the foil
  9. image.jpeg

    image.jpeg

    • smokingweasel
    • Media item
    • Comments: 0
    • Album: Ribs today
  10. image.jpeg

    image.jpeg

    • smokingweasel
    • Media item
    • Comments: 0
    • Album: Ribs today
  11. smokingweasel

    Ribs today

    Alright so 3 hrs in, tooi them off and put in foil with some butter, sugar, more rub, and some water. Waiting on 190. I got this from someone on here forgot the name. But thanks anyways man! It all happened to quick to take pics cuz of me being a stickler about temp and time but I'll post the...
  12. smokingweasel

    All the meats

    Are you referring to hog head or beef cheeks cuz if so your entirely correct. I need to pursue some of that I've heard great things but forgot about it.
  13. smokingweasel

    Ribs today

    Also the last rack I cooked, both probes(one old one new) were both reading 225, but the ribs cooked in only 2 hrs. Although they were awesome I had doubts about my the temp being correct. I suspect since the firebox sits at a 45 degree from the chamber that there's more heat radiating through...
  14. smokingweasel

    Ribs today

  15. image.jpeg

    image.jpeg

    • smokingweasel
    • Media item
    • Comments: 0
    • Album: Ribs today
  16. smokingweasel

    Ribs today

    Just got them on. Using an old grills cast iron grate as a shelf in the bottom of the smoke chamber I added a casserole dish full of water. Big fan of water pans.
  17. Ribs today

    Ribs today

  18. image.jpeg

    image.jpeg

    • smokingweasel
    • Media item
    • Comments: 0
    • Album: Ribs today
  19. smokingweasel

    Ribs today

    Went to the neighborhood rousses. All the babies were frozen so I went for a set of spares. Rubbed em down for the over/under fired to 200 with some mesquite flowing and threw them on. Using a commercial rub today "rub a butt". I usually just smoke the ribs without bother until they are done and...
  20. smokingweasel

    All the meats

    Loving these idea guys. Never done mussels or clams before. Smoked shrimp sounds pretty awesome. And those fatties seem like a foundation for creativity.
Top Bottom
Back
Clicky