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  1. rabbithutch

    How to Roast Hatch Chiles

    Thanks for all the responses. I did a dozen or so chiles yesterday to see if I learned anything. From the last pic you can see that I had a cast iron comal over a charcoal fire in heaped up baskets. The first pic is just as they were put on the griddle. The next 2 pics show some of the...
  2. rabbithutch

    How to Roast Hatch Chiles

    l've never roasted chiles before. I got a few pounds of this year's crop of Hatch chiles from my HEB (TX supermarket chain) just to give it a try. My plan is to make a charcoal fire in my Weber 18", let it burn to white, add some wood chunks then spread the chiles on the grill turning them...
  3. rabbithutch

    Burnt Ends How-To

    Thanks, Bear! My search fu was insufficient to find that post.
  4. rabbithutch

    Burnt Ends How-To

    Thanks for the info. What sauce do you put on the ends? Do you place the cubes on the grill or in a pan?
  5. rabbithutch

    Burnt Ends How-To

    Is there a definitive article here on how to make burnt ends that includes separating the point and the flat and what to do when? I've smoked a dozen or so full packers but never made burnt ends. I'd like to learn that skill. Thanks for any help.
  6. rabbithutch

    Thawing Pork Butts

    I kept the butts in the kitchen sink for about 3 hours yesterday then moved them to the reefer overnight. They were still partially frozen but I rubbed them down (with Jeff's rub recipe, of course) after trimming them and put them in the smoker at 225°F where they have been cooking since 10:30...
  7. rabbithutch

    Thawing Pork Butts

    I've got 3 boneless pork butts that have been in the freezer for a few weeks. Got them when Aldi's had them for 79¢ a lb. Cooked one in the Instant Pot because I needed pulled pork to make Brunswick stew. I'd like to be able to put these on my OC Brazos tomorrow along with a rack of ribs and...
  8. rabbithutch

    Looking for new smoker

    Howdy, mikeg! You've come to the right place to ask your question but be prepared for a wide diversity in answers. While you can learn about a lot of different smokers here and get more detailed information from follow-up questions,ultimately you will have to decide. Before making a...
  9. rabbithutch

    Smoker Sanitation after Smoking Chickens

    Thanks for the responses. I always brush my grates with a wire brush before firing up my Old Country and brush them with Canola oil with a small mop. I only wash them on the annual thorough cleaning of the smoker. I use a small steam cleaner when I do that then I oil and do an empty heat with...
  10. rabbithutch

    My first ever Brisket.

    Beautifully done! Care to share any secrets about your rub? Personally I use Jeff's recipe. I make it up in 4 quart batches and keep it in the extra fridge in Mason jars. When the last one gets about half empty, I make a new batch. You set yourself a high bar on that first brisket. Great job!
  11. rabbithutch

    Smoker Sanitation after Smoking Chickens

    Howdy, All! Been a while since I was last here in the smoke. Life kinda intervened on me. When I prepare chicken dishes in the kitchen, I am very careful in handling raw chicken and the utensils - including my hands - that touch it. I clean every vessel, utensil, sink, counter surface etc...
  12. rabbithutch

    Old Country Brazos Firebox Grate

    I use the FB grate that came with my Brazos as a tuning plate and a jury-rigged a lame FB grate that I want to replace by one made to my design. The FB has an I/S diameter of 19". The cooking grate in the FB rests on runners that position it about the middle of the FB cylinder. Some Brazos...
  13. rabbithutch

    Newbie Help with Temp Variation Needed

    I have a OC Brazos. I use the firebox grate plate as a tuner and it seems to work very well. I use a rag-tag piece of metal for a FB grate but will have one made sometime. I get some temp variation, too. I put a stainless bowl that holds about a quart of water on the main cooking grate next...
  14. rabbithutch

    Pork Butt

    I've got 2 pork butts that were frozen then placed in a reefer for 3 days. I got them out to prep and discovered that they have frozen centers - 28° and 30°. I need to get them on and smoking because I wanted to have them for dinner, but that looks doubtful now. How would you rush the thawing...
  15. rabbithutch

    Stuffing for ABTs

    Thanks Phatbac and dogboa! I'm thinking of adding a drop of honey when I take them off. Generally, I like to do mine vertically, too; but the crowd I'm feeding don't particularly care for spicy. I've done some sweet peppers vertically for them and a half dozen jala's for me. I'll definitely...
  16. rabbithutch

    Stuffing for ABTs

    Thank you for all the suggestions. I bought a couple dozen medium sized jalapeños and a bag of the red, orange and yellow small sweet peppers. I 'canoed' all but 6 of the jalapeños and added cream cheese along with a piece of another hard cheese and wrapped them in bacon. I used asiago on...
  17. rabbithutch

    Stuffing for ABTs

    There are too many threads about ABTs to search for a list of what different folks use for filler; so I thought I'd start a thread asking everyone to post there tried and true stuffings that go into jalapenos and get wrapped with bacon. I hope this becomes a long list and gets enough input to...
  18. rabbithutch

    Is it OK to Prepare ABTs Ahead . . .

    Thank you, Gentlemen! I couldn't see any reason not to do them ahead of time unless the reefer storage affected the peppers. I'm glad to hear that you've had no problems. I really hadn't thought of freezing them but that is a wonderful idea. Instead of doing a dozen at a time I might do 3 or...
  19. rabbithutch

    Is it OK to Prepare ABTs Ahead . . .

    . . . of time? I'm thinking of making up a dozen or so, placing them in a sealed plastic container lined with parchment paper and placing them in the reefer. I want to have them available to do on my next smoke which will be a small brisket and 2 pork butts. Prepping the meat will be a...
  20. rabbithutch

    Pork Butt - Done in 5 Hours?

    I washed, trimmed and rubbed 2 pork shoulders (Boston Butts) last night and put them in the reefer. I got up later than I planned this AM and lit a fire in my Old Country Brazos and waited for it to warm up to 200° F then put the 2 butts on the cooking rack and closed up at 1025 hrs. I set a...
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