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  1. macbillybob

    Brisket on my Green Egg

    Been awhile since I have visited the forum. Moved and the buyers of my old house wanted my cute little smokehouse etc so I am starting over with my equipment. Enter a XL Green Egg. I subscribe to the Aaron Franklin theories of brisket, simple is best. (Franklin BBQ, Austin Texas, this is the...
  2. macbillybob

    Need a new toy. Primo XL Oval?

    Hey guys and gals. Just sold my house and the buyers wanted my charcoal grill/smoker and my custom made smoke house. I negotiated a pretty good deal and let them have both. Now need a replacement and space is an issue. I have narrowed this down the the Primo XL Oval and was wondering if anyone...
  3. macbillybob

    Pastrami part deux with a kick

    I have posted my Pastrami adventures here before and they have all come out fantastic. So you say "what ain't broke etc etc. Brined another brisket this past week and have the flat portion in the fridge as we speak. I usually use equal parts of coriander and BP for the rub. This time I added...
  4. macbillybob

    Poblano Sausage

    I took out my last pack of Poblano sausage I had in the freezer and made meatballs the other night. They could be considered an appetizer but I guess if you eat enough of them you won't have an appetite anymore. I like them with my Chipolte mayo dip. Spicy. Anyway, while I was smoking a...
  5. macbillybob

    St Patrick's-Time for Corned Beef & Pastrami

    Put a brisket into the brine this weekend for some corned beef and pastrami. I cut the full brisket in half and will smoke the flat with pepper and coriander for Pastrami. Big end will go into a pot with cabbage and other veggies. HELLO CORNED BEEF. How about a green beer to go with it or at...
  6. macbillybob

    I can make Andouille too!

    Finished my batch of Andouille and decided to start a fresh thread. Came out good and I even experimented with the soy protein. I added 1/3 cup to half (5lbs) and it seems to be "plumper" . Don't know if it will affect the taste but I would not think so being that it was such a small amount. I...
  7. macbillybob

    Attempting Smoked Dried Beef

    Trying the Bearcarver's Dried Beef. http://www.smokingmeatforums.com/forum/thread/93718/smoked-dried-beef-with-lots-of-qview Injected and stuck them in the freezer 10 days ago. They are out, rinsed and will dry overnight tonight. Smoke tomorrow. Will post pics tomorrow. Looking forward to...
  8. macbillybob

    Mother's Day Chuckie

    Decided to try the Jalapeno Rub posted here the other day. Sorry I forgot the link. Rubbed her down (the Chuckie not Mom ) and rested in the fridge overnight. Oak fire with one piece of Mesquite to start. Keeping the temp at 250-275. Up to about 135 in the next picture.
  9. macbillybob

    BBBB or Buckboard Bacon Beans

    Beans are one of my specialities. I always get rave reviews but this new batch took them to new levels. I had some Buckboard Bacon I had thawed (ususally I use the ends from my bacon making) and decided to use the whole package. Picture has all the ingredients (DO NOT SALT UNTIL THE BEANS ARE...
  10. macbillybob

    Going to Salmon Rehab

    I am officially addicted to smoked Salmon. This is my third batch and I did two large fillets this time. I am going to have to hide it from my wife, she is hooked too. Picture after brining, ready to smoke. After smoke
  11. macbillybob

    Newest batch of Pastrami

    Had such good luck last time with the Pastrami I made a double batch this time. Brined/Corned it for 8 days as before and smoked for 5+ hours until internal was about 155. It is resting in the fridge until tomorrow.
  12. macbillybob

    My First Salmon Smoke

    Got a big fillet of salmon at Costco yesterday. Brined it then smoked it today. Apple with a bit of Pecan. It is too good for words. (yes you will see that I taste tested a piece)
  13. macbillybob

    Sausage smoke with new PID Controller

    Smoking 5 lbs of beef sausage and about 3 lbs of Linguica. I have high hopes for the Linguica. The test fry was great and I believe a good smoke will really enhance the taste. Using my new PID controller and it seems to be keeping the temp pretty stable. Smoking with Pecan and a little Oak.
  14. macbillybob

    Pastrami Revisited

    My second pastrami is on the smoker. The first time I brined/corned an entire brisket, then used the point half for corned beef and the flat half for pastrami. This time I bought a trimed flat (or mostly flat). Corned it for 8 days then rubbed with coriander and black pepper. I am going to hot...
  15. macbillybob

    More Andouille

    My first batch was apparently a success. My neighbor is originally from New Orleans and his Grandmother was Creole. He sampled my gumbo made with the first andouille and said it was some of the best ever. I gave him a big link and he made his Grandmother's Jambalaya recipe with it and it was...
  16. macbillybob

    Adding PID controller

    Here is the start of my PID controller. Only thing missing is the controller, thermocouple and relay (ordered from Auberins.com but not yet delivered) Saw where the relay can get hot so I ordered it with a heat sink and decided to put in a small fan.( I have tons of computer "junk" laying...
  17. macbillybob

    Costco forced me to make Buckboard Bacon

    Bought a huge pork butt at Costco on Friday. They have butts that are already deboned. Ground some for my chili I made yesterday but had about 10 lbs left over. Took the most consistent slabs (2 @ 3lbs each) Mixed up two cures, one sweet and one savory. Got all excited but will have to wait...
  18. macbillybob

    Smoking Some Beef/Pork

    First try with new smokehouse setup. Appears to be holding around 150 on low. Will crank it up in a little while to 170 or so. Finish off with internal temp around 150.
  19. macbillybob

    Andouille, ready for gumbo

    Finished the smoke on a batch of Andouille. Pics are here. http://picasaweb.google.com/billybob...eat=directlink A little extra spicey but will be great for gumbo this weekend.
  20. macbillybob

    To Skin, or not to Skin

    At what point do you experts out there take the skin of the pork belly? Before the cure? After the cure? Just before the smoke? I am putting 2 slabs on the smoke this morning and I took the skin off last night. Just curious.
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