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  1. smokenmirrors

    Pork brisket?

    Anyone ever smoke something like this?: http://www.seriouseats.com/2010/05/t...k-brisket.html
  2. smokenmirrors

    Mmm Bacon...Flavored Vodka?

    From FoxNews... Once upon a time, vodka was popular for being virtually tasteless, delivering all the punch of alcohol without all of that annoying flavor. It was the ultimate blank canvas, melding with pretty much any mixer a bartender could pair it with. As vodka popularity grew in the...
  3. smokenmirrors

    Buffalo

    A co-worker just gave me some buffalo ribs and some buffalo skirt steak. Any idea how to cook these items? I know that buffalo is supposed to be pretty lean...
  4. smokenmirrors

    Giving it away

    This group contends that they came up with the fattie, and sell them online: http://www.seriouseats.com/2010/01/w...explosion.html
  5. smokenmirrors

    Creative BBQ Designs

    on the uphaa.com site: http://www.uphaa.com/blog/index.php/custom-bbq-designs/
  6. smokenmirrors

    Smoked Onion Dip

    Does anyone have a recipe for a smoked onion dip? I am heading to a holiday party in about a week and I thought that I would smoke some onions and blend it into a sour cream base. Recipes? Thoughts? Suggestions?
  7. smokenmirrors

    Flies

    In my area, there are not a whole lot of mosquitos, flies or any other bugs. It has something to do with the dryness and the altitude. Anyway, whenever I smoke I get a barrage of flies that hang around the general patio area where the smoker is. Any ideas on why this happens, and what I can do...
  8. smokenmirrors

    Pulling Pork

    My 11 pound shoulder went about 16 hours yesterday and finished up in the oven at 1 am. I didn't pull it- instead I put it in the fridge. I would like to pull it today. Should I reheat it to pull it, or can I pull it cold? I don't want to dry it out.
  9. smokenmirrors

    What's Underneath?

    What do you put under your smoker to help defer the eventual grease/drippings coming out of your smoker? I've got mine on my patio, but it is starting to stain the concrete and draw bugs. Any ideas?
  10. smokenmirrors

    Not getting good bark

    I've smoked several different things now- pork shoulder, beef and short ribs. The problem is that I am not getting good bark. I've noticed on many of the posts that the meats are close to black with crust. I've sprayed apple juice on my smoked meats during the cooking process, but don't get the...
  11. smokenmirrors

    Beef Chart

    Posted on another website: http://www.beefretail.org/deImagesbr..._Cut_Chart.jpg
  12. smokenmirrors

    Combination

    Can I smoke a pork loin and salmon at the same time? Do I need to worry about the salmon's smell seeping into the pork? Which piece (pork/salmon) should be on the upper rack? Thanks!
  13. smokenmirrors

    Smoked German Pork Chops

    Does anyone have any ideas on how to properly smoke pork chops, German style? I have a pork loin that I intend to slice into medallions 1" thick and I would like to prepare them reasonably authentically.
  14. smokenmirrors

    First Brisket w/ Q View

    I decided to smoke tomorrow's Fourth of July celebration today so that I can have fun too! I smoked two racks of pork spare ribs and a nine pound brisket that I cut in half. Here we go: Brisket out of the pouch: Trimmed: Cut in half: Rubbed with PC Willy's Green Chile Seasoning and...
  15. smokenmirrors

    Great Soup

    Hey, just wanted to tell everyone about the great soup that my wife made tonight for dinner. She took the left over pulled pork, added onions, carrots, celery, potatoes, apples(!), paprika, garlic, chinese 5-spice, honey and beef broth. I would have taken a picture, but it disappeared too fast...
  16. smokenmirrors

    Cherry Tree

    I have a cherry tree trunk in my backyard that I felled about 3 years ago. It's about a foot in diameter and branches into two main limbs about 5-6" inches. The whole piece is about 10 feet long. Last year, I was debating about burning it in my fireplace. Now that I am smoking, I'm looking at it...
  17. smokenmirrors

    OK, what happened?

    I put my 7 pound pork shoulder in the smoker this morning at 8 am. I got the smoker to temperature after half and hour or so. I held the temperature at 225 for 10 hours. The temperature only got to 155. I wrapped it in foil and put in a 250 oven. It's now 10:30 pm and it is still only reading...
  18. smokenmirrors

    It's On!

    Hello everyone- I put my first piece of meat in my smoker this morning! It's a six-pound pork shoulder that I rubbed last night. I'm expecting it to take about 9 hours or so. I'm using a propane smoker and apple wood. A couple of questions: How long should it take for the smoker to come up to...
  19. smokenmirrors

    Hello all

    I'm glad I found this forum and I am looking forward to contributing to the conversation. I am a long-time griller and recently acquired a propane upright smoker for Father's Day. I am going to attempt my first smoke this weekend. Within the next day or so, I will know which meat I will attempt...
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