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Back after an absence - smoking an 8.7lb butt for tomorrow (Q View)
Bought an 8.7lb butt at Save-A-Lot for $1.99lb. I've got to smoke it AND a rack of ribs for tomorrow's Titans - Colts game. As a reminder, I've only got a 22" Weber. Plus, I've got to work tonight at 4pm. So, as usual, I've got time issues. I started this morning at 8:20 CDT. I know that I won't... -
Smoking ribs this morning - Q-view
Started smoking 5 racks this morning at around 8am. Marinated overnight in rub. Used Kroger's Private Selection Texas BBQ Signature Rub. If you like spicy rubs, this is the ticket. Here are the first two during the second rub this morning: It looks uneven because I didn't want rub all over my... -
Sunday morning's pre-game rib smoke
So, got up at 4 in the morning. Pulled out the 5 slabs of spares that had been marinating in rub overnight. I was smoking ribs for the first time so I was a bit nervous as the ribs were for pregame for the Tennessee Titans game for a couple of friends and I. I had already bought 2 slabs but... -
The grand experiment!
I'm smoking a 9.6 butt as I type this. It's not going to be served until noon Monday! I'm thinking outside the box by smoking it on the Weber for 8 hrs and then I'm going to foil it and keep it in a 170° oven unt il Monday. I'll add some apple juice to keep it moist. Based on past experience... -
Keeping pulled pork warm for 24 hours...
Smoked an 8.5 lb butt today for tomorrow after the Titans game. My plan was to start it at 8am and then put it in the oven at 3 this afternoon (it's now 2:30). In my experience, smoking it in my Weber has always taken at least 1 1/2 hrs per pound, and sometimes more. It's usually taken me at... -
SCORE! Harris-Teeter BB for .88/lb
And not only that, I happened to get a $20 off $50 purchase coupon in the mail earlier in the week. This could be close to a new low price ever! At least for me. There *was* one wrinkle though - limit of 4. So I picked out the 4 largest and bought a few other items to bring it up to $50. I... -
Difference between mustard and palm sugar slather
Finally got around to doing a mustard slather. I did a 5 pounder the other day (sorry, but my camera is kaput at the moment). The main difference I found is that the bark is thicker and harder than my palm sugar slather. It's kinda like the difference between a thin piece of zwieback and a... -
Maple Syrup and Sesame Oil rubbed butt - Q-View
6.78 lb butt at $1.79 per lb. at Harris Teeter (if you can believe that!) Nicely marbled, this is what it looks like top and bottom:(ed. note - see pic in next post) Opened right out of a 37 degree refrigerator and rubbed first with light colored sesame oil (room temp) and then fresh maple... -
Boneless short ribs - Q-View - Pt. 1
Found these markdowns yesterday. Am freezing the sirloin for later stir-frying. Decided to smoke the ribs: Started a little less than half a chimney of mixed briquettes and lump: Started with these leftovers from my last smoke: No slather, just straight rub: Starting the searing... -
Neely's BBQ - Q-View!
I know that sometimes Neeley's gets some somewhat caustic references here, mostly due to the TV show, but damn! can they do BBQ (especially pork). I went there yesterday for a pulled pork sandwich and thought I'd take my camera along. I finally found my battery charger and don't have to do...- teleburst
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- Replies: 24
- Forum: General Discussion
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7 # butt for today - Q-View
Not much to see yet. Just started the chimney at 6:30. I'll be posting pics along the way. Here's the thread about last night's prep: http://www.smokingmeatforums.com/for...ad.php?t=21254 -
Like Ron, a 7 lb butt for tomorrow
Picked up a 6.9 lb butt tonight. Ever the weirdo, I thought I'd experiment a bit and rubbed the butt with coconut milk. Then I opened a can of jalapenos in adobo sauce and took some of the sauce and rubbed it on top of the coconut milk. Then, I hit it with salt and pepper, paprika, cumin, a... -
First brisket, wildcat style Q-view
Why wildcat style? Cause I"m running without my normal temp gauge. I couldn't find my candy thermometer, so all I have right now is my Taylor meat therm which only goes to 220. So I'm going to go against the grain (pardon the pun) and see if I can use some cooking savvy to get a good product... -
One pot...I mean kettle smoked meal for one for less than $5
Well, yesterday I was at Kroger and found this bargain: Marked down half price. 1.4 lb of beautiful country style boneless spare ribs. Of course, I had to pick it up and rub it: I took some palm sugar and rubbed them down. Then added a good coating of my rub. I built a nice medium sized... -
How about a restaurant review section somewhere?
I'll start things off: Went to Neely's BBQ of Nashville. Yes, this is THE Neeleys from Memphis (Pat and Gina plus Gaelin, Tony and Mark) from Food Network. No, it isn't the Neely (Jim) from Interstate BBQ in Memphis. I believe that Pat might be Jim's son. No, I've never seen their show...- teleburst
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- Replies: 9
- Forum: General Discussion
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Out of the box sirloin tip roast - q-view to follow
OK, so here's the deal. Pulled a 2.5 lb sirloin tip roast out of the freezer. Rubbed it with my rub and some palm sugar last night and let it sit overnight. Pulled it out and put it on the Weber. Basically, I piled up the coals in the middle and tossed some dry hickory chips on top to get a... -
Searing Boston butt using Meowey's technique (sorta)
Well, the results are in! Searing the butt works very nicely, thank you very much. Sorry for the poor quality of the Q-view, but I had to use my phone camera. I used Meowey's outline on how to smoke a butt and adapted it. I started with a 7 lb butt which I lightly rubbed with my own rub... -
Using electric Brinkmann as charcoal smoker?
Any reason why you couldn't use the electric smoker as a charcoal smoker by swapping out the bottom pan with a replacement pan from the charcoal smoker? Are they the same diameter? If not, perhaps use a cast iron pot and just putting the top cylinder directly over it? Any structural reason why...- teleburst
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- Replies: 7
- Forum: Electric Smokers
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Need a change from the normal rub?
I wrote this in my roll call thread and thought I'd copy it here. "Here's a tip for dry rub. This might be redundant for some, but a major component of the rub I worked up for my pot roast was sumac. I find sumac has a sweetness and an earthiness that works really well with cumin (it's got a...- teleburst
- Thread
- Replies: 7
- Forum: Sauces, Rubs & Marinades
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Hi there, ya'll
Hey, name is Dave and I'm in Nashville. I'm an fairly accomplished cook/chef, having been in the front of the house side or restaurants for about 15 years (with one 6 month stint in the kitchen in one of my restaurants, where I cranked out as many as 75 personal sized pizzas per hour from a wood...
