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  1. rick83

    First smoked turkeys

    Left one i wet rubbed overnight and the right one i brined for about 12 hrs. Brine was kosher salt, white sugar, garlic, onion and some peppercorns. The wet rub was pretty much the same just no sugar and some paprika. This morning i inject each with some butter and chicken broth. Smoker temp...
  2. rick83

    First baby back ribs

    A grocery store near me had baby back slabs buy one get one. So today i'm doing ribs for the Chiefs game. Got the smoker going at 5:30 am. Now the real question is...how mad will the wife be if i crack a beer open this early? Lol. GO CHIEFS!!!!
    • rick83
    • Thread
    • Replies: 19
    • Forum: Pork
  3. rick83

    split chicken breast and leg quarters

    Sorry for the no deatail post but the beer is flowing. The chicken turned out great. I'll give details when i get up...kol
  4. rick83

    Pork butt...

    Decided to take a couple days off work so what better to do than fire up the smoker. Picked up a few butts last week on sale for $1.99 a lb. Doing one today. Rubbed and wrapped last night and just put on the smoker. And it's a beaitiful day here in Kansas. Having some friends over tomorrow for...
    • rick83
    • Thread
    • Replies: 3
    • Forum: Pork
  5. rick83

    chicken quarters, split chicken breasts and corn.

    Used hickory chunks i chopped down some, so they would be bigger than just the chips. Had some corn and threw them on the smoker for the first time , soaked for an hour before putting on and brushed with olive oil, salt and pepper. Chicken was great and the corn was pretty good too.
  6. rick83

    First Brisket

    Here goes nothing...9.17 lbs had to cut the point from the flat to fit. Using mesquite wood. Wish me luck
    • rick83
    • Thread
    • Replies: 5
    • Forum: Beef
  7. rick83

    First brisket this Thursday

    I'm going to finally smoke my first brisket on thursday to have for a party on friday the 4th. It's just over 9lbs. I will trim and not sure to use mustard on it or worcestershire to help the rub stick. Also still deciding on low and slow at like 225° or i've seen alot of peope do brisket hotter...
    • rick83
    • Thread
    • Replies: 3
    • Forum: Beef
  8. rick83

    2nd try at spare ribs

    Well a couple weeks ago i smoked my first ribs trying the 3-2-1 method and they did not turn out that great. The taste was ok but the look wasn't good at all. So yesterday i tried another rack we still had in the freezer and let me tell you they turned out great. I didn't do the 3-2-1 method and...
    • rick83
    • Thread
    • Replies: 12
    • Forum: Pork
  9. rick83

    finally my first ribs

    Picked up some pork spare ribs yesterday. I rubbed them with a rub, i mix up for pork butts. Got the smoker fired up, waiting till it stays around 225° then putting the ribs on. I'm going to try the 3-2-1 method. Also, doing some smoked baked beans, putting some of the rib trimmings in them.
    • rick83
    • Thread
    • Replies: 2
    • Forum: Pork
  10. rick83

    ABTs and little smokies

    I got a couple friends coming over to watch the mayweather fight tonight...so my plan was to wake up and do a pork butt. Instead the weather around the KC area is 80° and my wife had plans for me to do yard work...lol. Since i didn't have time for the butt i'll just do some snacks. Some ABTs...
  11. rick83

    pork butt

    My 2nd pork butt with the rub It sat in the fridge till i got off work yesterday then smoked it with hickory and apple for about 7 hrs IT was about 150. Then put in the oven at 220° for around 10 hrs. Just took it out at an IT of 195. I got it wraped and resting.
    • rick83
    • Thread
    • Replies: 9
    • Forum: Pork
  12. rick83

    First smoked pork butts

    Got them rubbed down last night and let them hang out in the fridge. Just put them on with some hickory and apple mix around 220. Rub was a mixture i put together of paprika, cayenne, kosher salt, garlic powder, onion powder and a little seasoning salt. My plan is to smoke for about 6 hours or...
    • rick83
    • Thread
    • Replies: 10
    • Forum: Pork
  13. rick83

    second smoke...CSRs

    Going with some CSRs for my second smoke today. I got them rubbed down with a simple rub i've used on the grill before...some seasoning salt, pepper, garlic and onion powder, brown sugar and a little cayenne pepper for heat and color. Going to use hickory wood for them. Of course the beer is in...
    • rick83
    • Thread
    • Replies: 6
    • Forum: Pork
  14. rick83

    First smoke today post

    First smoke went well. Took a little work to keep temp because this kansas wind is crazy cold but was able to keep a temp around 225°
  15. rick83

    First smoke today

    I'm going to do my first smoke today with split chicken breast and some ABTs. I brined the chicken over night in salt, garlic powder, onion powder, whole peppercorns, a little brown sugar and a bit of the rub i'm going to use. Just got the chicken out the brine and rubbed down. Going to let it...
  16. rick83

    newbie suggestions

    I just picked up my smoker. I got the propane two door master forge from lowes. Going to assemble it and get the rope seal on the doors, then season it tomorrow. Not sure when my first smoke will be, it'll be in the next couple weeks cause it is freezing here in kansas. I have decided to smoke...
  17. rick83

    Kansas beginner

    I have had great results with grilling/smoking on my propane grill so the next step is to get a smoker and do it right. I'll be getting my smoker in the next few weeks, i'm going for the master forge double door propane smoker. I have really enjoyed reading all the fantastic info on this site...
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