Smoke for today - BSR's, veggies, burgers & salt - MES 30 & AMNPS

[smoking b]

I didn't get to smoke anything yesterday so I had to make sure I did something today. I couldn't find any fresh ribs so I had to settle for BSR's.

PICT0242.JPG

• smoking b
• Jan 13, 2013

Here they are with a new rub I decided to try out

2/3 cup paprika
1/3 cup salt
1 1/2  cups brown sugar

3/4 cup white sugar
1/2 cup granulated garlic

1/4 cup chili powder

1 Tbsp dry mustard

1 Tbsp ginger

4 Tbsp granulated onion
2 Tbsp fresh ground black pepper
2 Tbsp cumin
2 Tbsp cayenne pepper

PICT0243.JPG

• smoking b
• Jan 13, 2013

Closer view with the rub.

PICT0244.JPG

• smoking b
• Jan 13, 2013

Into the MES at 225* I am using the AMNPS with oak & maple. I added some salt again (I love smoked salt) & also cut up some celery, carrots, an onion & couple potatoes. I put them in the pan with some water to do their thing.

PICT0245.JPG

• smoking b
• Jan 13, 2013

After 1 hour - veggies starting to brown ever so slightly.  I am going to throw a couple fresh ground burgers in with everything in a bit & once everything is done cooking I am going to smoke some cheese & Triscuits & maybe something else...

Updates to follow...

 

[smoking b]

Ok time to foil.

PICT0246.JPG

• smoking b
• Jan 13, 2013

Ready for the juice.

PICT0247.JPG

• smoking b
• Jan 13, 2013

I used Chef JimmyJ's foiling juice again - good stuff!

PICT0249.JPG

• smoking b
• Jan 13, 2013

Veggies coming along nicely.

Burgers will go in soon. Updates to follow...

 

[smoking b]

PICT0262.JPG

• smoking b
• Jan 13, 2013

Done & freshly glazed.

PICT0258.JPG

• smoking b
• Jan 13, 2013
• 1

These were quite tasty.

PICT0260.JPG

• smoking b
• Jan 13, 2013

Burgers were just as good as I remembered...

I forgot to take a pic of the salt somehow but it was getting some good flavor - It will go back in for one more round of smoke in the near future...

PICT0264.JPG

• smoking b
• Jan 13, 2013

While I was eating I threw this in - it is crispix coated with a spice mixture. I threw in some Triscuits too. Dropped smoker temp to 165 for an hour & 1/2 then shut it off. These will finish with a cold smoke with some cheese. The heat was to dry & set the spice mix so they wouldn't be soggy. Once smoker temp dropped to 75 I added the cheese...

 

[dirtsailor2003]

Looks Good!!!

 

[smoking b]

Looks Good!!!

Thanks

PICT0266.JPG

• smoking b
• Jan 13, 2013

Here is the cheese. Colby jack on top left, sharp cheddar, extra sharp cheddar, white sharp cheddar & some lovely habanero cheese which will be great! 

 

[dirtsailor2003]

Thanks

PICT0266.JPG

• smoking b
• Jan 13, 2013

Here is the cheese. Colby jack on top left, sharp cheddar, extra sharp cheddar, white sharp cheddar & some lovely habanero cheese which will be great! 

Habanero cheese, oh man that's gonna be Smokin good!!!!!!!!

 

[smoking b]

Habanero cheese, oh man that's gonna be Smokin good!!!!!!!!

I'm counting on it! 

PICT0267.JPG

• smoking b
• Jan 14, 2013

Here is the cheese after the smoke. Now for the hateful wait...

 

[chef jimmyj]

That looks like some good eats...JJ

 

[smokinhusker]

Definitely looks like some good eats!!! Nice job!

 

[smoking b]

That looks like some good eats...JJ

Definitely looks like some good eats!!! Nice job!

Thanks 

  It made a really good meal & I am finishing it up for my lunch. The veggies made me really want to try the Smoky Au Jus in the near future for some beef! 

 

[driedstick]

Looks really good I did some Habanaro cheese, turned out great also got my hands on some Chipole cheddar and smoked it and yummmmmy!!! Good luck on yours     Dang waiting time huh??

 

[smoking b]

Looks really good I did some Habanaro cheese, turned out great also got my hands on some Chipole cheddar and smoked it and yummmmmy!!! Good luck on yours     Dang waiting time huh??

Thanks & yes the wait is VERY hard on me!! I have to hide the cheese so I don't see it every time I get in the fridge!!

 

[jd155smoke]

use sockeet bags .... much better then using your rack.... Want to know more let me know....
 

 

[s2k9k]

use sockeet bags .... much better then using your rack.... Want to know more let me know....
 

What are "sockeet bags"?

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[dirtsailor2003]

Thanks & yes the wait is VERY hard on me!! I have to hide the cheese so I don't see it every time I get in the fridge!!

Send it on over to Oregon, I'll hide it here for you!!!

 

[wes w]

Looks awesome!

 

[smoking b]

Send it on over to Oregon, I'll hide it here for you!!!

That might work or it might mysteriously be hard to locate when it's time to send it back! 

Looks awesome!

Thanks Wes!  Getting ready to eat what I smoked today now 

 

[dirtsailor2003]

That might work or it might mysteriously be hard to locate when it's time to send it back! 

We don't eat cheese in Oregon, honest!!!

 

[smoking b]

We don't eat cheese in Oregon, honest!!!

Uh oh   

    my meter must be broken - I've never seen it read this high!!  

 

[dbmiles]

At the risk of sounding stupid, what is a BSR?