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  1. 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...
  2. 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.
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. 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...
  10. rabbithutch

    Wet Wood and Gas Grass Burner Seals

    Wet Wood My small wood pile isn't covered. We've had near an inch of slow rainfall over the past couple of days. How do you cope with wet wood when you need to smoke? Gas Grass Burner Seals I bought a HF burner some months back but have only recently used it a couple of times. The rubber...
  11. rabbithutch

    Eye of Round

    I bought a 3-lb eye of round this week. Is this cut amenable to smoking or would be better to roast it in the oven? Either way, I would appreciate help on prepping and cooking it. TIA Sorry! Forgot to mention that the roast is a select grade and that my smoker is an OC Brazos offset stick...
  12. rabbithutch

    Old Country Brazos Maiden Run Questions

    As I posted in another thread last week, I got this smoker for Christmas. It's an SFB made of 1/4" steel. It's cooking chamber is 30" long by 19" in diameter. The firebox is the same diameter and 20" long. It has a good tall stack made of 1/8" thick steel with a damper/cap. The main cooking...
  13. rabbithutch

    Format for Recipes

    A Couple of Things Forum Related: 1) We have the usual formatting controls (typeface, size, color, line positioning, bullet items, et al), but we don't have a format tool for setting up a card-style recipe. Here is a screenshot example of one I use in OneNote: I wonder if it would be...
  14. rabbithutch

    Texas Slow Cooker Chili

    Texas Slow Cooker Chili and Beans Ingredients: 2 lbs. ground beef 2 medium sized sweet Texas onions - medium diced 1 whole garlic bulb - all cloves minced finely minced 1 12oz. Can (drained) sliced, pickled jalapeño medium dice...
  15. rabbithutch

    Foiling a Brisket

    I put a 15" brisket on the smoke yesterday afternoon at 5:30 pm. I'm using a Weber Performer with a Vortex and coals around the perimeter with hickory chunks. I checked it every couple hours through the night. Twice, the coals were so low that my temp dropped to around 100° or a little lower...
  16. rabbithutch

    Smoking Tenderized Hams

    Has anyone done this? Can you share do's, don'ts, tips and tricks? Wife bought a bone in tenderized ham on sale last week (she hates turkey) so this will be for Thanksgiving dinner. I'd hate to have an epic fail in front of family and friends. The ham is precooked so I'd think that paying...
  17. rabbithutch

    Perfecd T-Shirt for Our Group

    I'm not shilling for this online store, but I thought some here might like the t-shirt. It's the shirt of the day at woot.com.
  18. rabbithutch

    Time to Do Some Hot Wings

    Who has a good recipe for rub and sauce?
  19. rabbithutch

    Has Anyone Ever Calculated the Volume per Foot for Lisa's Vacuum Bags?

    I'm not a mathematician and I don't play one on TV - didn't even sleep in a Holiday Inn last night - but I wonder if anyone has ever tried to use calculations to determine what the volume capacities are of the various sized rolls of bags that Lisa sells. It seems to me that this is something...
  20. rabbithutch

    I Need to Learn about Canning

    Although the smoker wasn't involved, I spent an afternoon in the kitchen today. I boiled 2 whole chickens, added a couple of pounds of pulled pork smoked a few weeks ago, and made between 4 and 5 gallons of Georgia Style Brunswick stew. In addition to the meat and chicken stock it contains...
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