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Post by oilsooner on Nov 16, 2018 16:02:46 GMT -6
Anyone smoked eggs? Fam wants smoked deviled eggs for thanksgiving I've seen em smoking eggs. Talked to the wife about it and she was like "uh....no."
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Post by kcrufnek on Nov 16, 2018 21:13:50 GMT -6
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Post by oilsooner on Nov 17, 2018 8:07:28 GMT -6
Man, I really want to try that. Smoked deviled eggs sound awesome! I may give it a try this weekend. Gonna be doing a few turkey roasts (I know, I know, but the actual bird just wastes so much in my family, and I hate wasting stuff), a new baked bean recipe, and I am looking for another side to smoke for thanksgiving, all this week. I’m off all week, so I plan to use the smoker a lot. I’d def like to hear any side dish ideas, or turkey rub options. My grandpa is smoking the ham on a stick burner, so I’m pretty stoked about that. Always think the holidays are his last one, but he’s still out there tending the smoker!!
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Post by oilsooner on Nov 17, 2018 8:12:07 GMT -6
Ribs are smokin, bout time for the first All Day IPA Will have pics later I think I’m gonna get that thermapen special. Thanks! How did the meat turn out?
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Post by hermit on Nov 17, 2018 8:18:14 GMT -6
I missed the doneness window, went a bit too long, but they were good. I've only eaten a couple ribs, we had tips and skirt for dinner cuz it got done sooner. I bought five full racks of spares, cut them St Louis, and then I smoked the tips/skirts on a WSM. Five slabs of ribs is ambitious. Was not real happy with the quality of the ribs from Crest, not real meaty, but they were on sale for $1.78. Not what I normally buy. I've got pics, just got to get them uploaded.
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Post by hermit on Nov 17, 2018 8:19:51 GMT -6
Ribs are smokin, bout time for the first All Day IPA Will have pics later I think I’m gonna get that thermapen special. Thanks! How did the meat turn out?
BTW, that's as low a price as I've seen for a Classic Thermopen.
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Post by hermit on Nov 17, 2018 8:39:39 GMT -6
Five racks of St Louis cut and a pile of tips Got a chimney of lump started And getting the WSM started with charcoal and some oak chunks I use a loaf pan for water on the firebox end , and I put temp probes on both ends of the lower grate And five racks of ribs, I like to place them on the stack end of the lower grate Now watch the smoke, this is the thin blue smoke I'm workin for , as opposed to white billowy smoke I can get heat balanced from end to end by using the firebox door, wide open sends it to the stack end, completely closed heats up the firebox end Here I've reached perfection, but this is rare I like to use one side of the firebox grate for my fire, then I get another split ready on the other side. Then when that split is added to the fire it combusts immediately and doesn't smolder, giving me the white billowy smoke. And they are close to done here This is not a great pic of the final product, but its hard to get a good pic of five slabs ... and I'd had a few All Day IPA' And rubs I used, the Meatchurch Gospel, all purpose rub, went on the tips. The other two on the ribs Hope I can get this in one post
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Post by jimmy on Nov 17, 2018 9:06:45 GMT -6
Man, I really want to try that. Smoked deviled eggs sound awesome! I may give it a try this weekend. Gonna be doing a few turkey roasts (I know, I know, but the actual bird just wastes so much in my family, and I hate wasting stuff), a new baked bean recipe, and I am looking for another side to smoke for thanksgiving, all this week. I’m off all week, so I plan to use the smoker a lot. I’d def like to hear any side dish ideas, or turkey rub options. My grandpa is smoking the ham on a stick burner, so I’m pretty stoked about that. Always think the holidays are his last one, but he’s still out there tending the smoker!! I’ll be working that second egg video, all things bbq is my store. wish me luck. I found a brisket point yesterday on the cheap. So gonna whip up some burnt ends tomorrow. I haven’t had any bbq since I’ve been sick, so this is kinda a test for that too.
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Post by hermit on Nov 17, 2018 13:08:08 GMT -6
This is what I grilled on the Kettle this evening, to help me on my diet . I found these Turkey Cutlets at Crest, they are about the size of pork chops and 1/2" thick. Here's what was leftover. The Cavenders and Butcher Honey Rub were great, but the MeatChurch Holy Gospel would be better on some other meat, mainly beef or pork. Looks awesome! I have some of that Cavendars. I am going to have to use that on my next rub! Good lookin food, man! Cavender's is great on poultry, both chicken and turkey. Its my fav along with Plowboy's Yardbird.
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Post by hermit on Nov 18, 2018 10:19:10 GMT -6
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Post by jimmy on Nov 18, 2018 13:50:23 GMT -6
Brisket point 6hours in
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Post by hermit on Nov 18, 2018 14:54:40 GMT -6
Jimmy, are you in Oklahoma ? If so, you picked a nice warm day to smoke bristet
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Post by jimmy on Nov 18, 2018 15:02:46 GMT -6
Jimmy, are you in Oklahoma ? If so, you picked a nice warm day to smoke bristet Kansas, so even better. I have a moving blanket I throw over the smoker on cold days helps keep the heat in.
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Post by hermit on Nov 18, 2018 18:49:36 GMT -6
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Post by oilsooner on Nov 19, 2018 8:34:39 GMT -6
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Post by oilsooner on Nov 19, 2018 8:36:54 GMT -6
See what taking a few days away from the board gets me?? Can’t believe I missed all these quality smokes!
Food is looking great guys! Gonna do some smoking and pic posting myself over the next few days! Brews and BBQ...is there a better way to get ready for Thanksgiving?? I don’t think so.
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Post by oilsooner on Nov 19, 2018 8:37:21 GMT -6
Brisket point 6hours in That thing looks hella good! How were the burnt ends??
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Post by oilsooner on Nov 19, 2018 8:40:11 GMT -6
Five racks of St Louis cut and a pile of tips Got a chimney of lump started And getting the WSM started with charcoal and some oak chunks I use a loaf pan for water on the firebox end , and I put temp probes on both ends of the lower grate And five racks of ribs, I like to place them on the stack end of the lower grate Now watch the smoke, this is the thin blue smoke I'm workin for , as opposed to white billowy smoke I can get heat balanced from end to end by using the firebox door, wide open sends it to the stack end, completely closed heats up the firebox end Here I've reached perfection, but this is rare I like to use one side of the firebox grate for my fire, then I get another split ready on the other side. Then when that split is added to the fire it combusts immediately and doesn't smolder, giving me the white billowy smoke. And they are close to done here This is not a great pic of the final product, but its hard to get a good pic of five slabs ... and I'd had a few All Day IPA' And rubs I used, the Meatchurch Gospel, all purpose rub, went on the tips. The other two on the ribs Hope I can get this in one post Love your set up Hermit! Cant believe you cut those ribs down yourself. Thats serious! Do you cut the bones? What do you use for that if so? Is that meatchurch rub pretty good? Where do they sell it?
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Post by hermit on Nov 19, 2018 8:50:31 GMT -6
Its real easy to trim to St Louis. From the breast plate end, count over 4 or 5 bones. One of those two will be the longest bone in the slab. Find the joint at the top of the bone, start your cut there, and cut the rack square to the far end. Then go back and cut off the breast plate end. Here's the cut with the tools I use ( the catfish skinners along with paper towel are good for removing membrane )
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Post by hermit on Nov 19, 2018 9:04:27 GMT -6
I like Meat Church rubs. My favorite is " Holy Cow " , as the name implies, its great on beef. I use it on beef ribs and steaks, sometimes. It would make a good brisket rub if salt/pepper become too simple. I used the Honey Hog on these ribs and its good also. But I like the Butcher Honey Rub better. I will add that rub and will probably be my go to. I used the Gospel on the tips and skirt pieces, mainly because I had it and needed to use it, but its good also. Then there's the Holy Gospel, I think Meat Church has added some large pepper chunks to the Gospel to make Holy Gospel. I've yet to go wrong with Meat Church. I've found the best place to buy is directly from Meat Church, but I ordered four at once to cut down the shipping cost. I got the Whole Shootin Match. But I've already gone through the Holy Cow and re-ordered. BTW, Meat Church is about the religion of barbecue than actual church , they're in Waxahachie, Tx . They appeared in an episode of BBQ Pitmasters. Meat Church Butcher sells their rubs at the BBQ Stand, they also have a store in Chandler, or can mail order but shipping is steep Butcher
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Post by oilsooner on Nov 19, 2018 9:05:07 GMT -6
Its real easy to trim to St Louis. From the breast plate end, count over 4 or 5 bones. One of those two will be the longest bone in the slab. Find the joint at the top of the bone, start your cut there, and cut the rack square to the far end. Then go back and cut off the breast plate end. Here's the cut with the tools I use ( the catfish skinners along with paper towel are good for removing membrane ) That cool! Seems like serious work, but maybe not too bad. I like the catfish skinners on the membrane idea! I use the paper towl method, but its still a lot of work, and I hate the little slivers you have to try to peel off. lol
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Post by oilsooner on Nov 19, 2018 9:09:18 GMT -6
I like Meat Church rubs. My favorite is " Holy Cow " , as the name implies, its great on beef. I use it on beef ribs and steaks, sometimes. It would make a good brisket rub if salt/pepper become too simple. I used the Honey Hog on these ribs and its good also. But I like the Butcher Honey Rub better. I will add that rub and will probably be my go to. I used the Gospel on the tips and skirt pieces, mainly because I had it and needed to use it, but its good also. Then there's the Holy Gospel, I think Meat Church has added some large pepper chunks to the Gospel to make Holy Gospel. I've yet to go wrong with Meat Church. I've found the best place to buy is directly from Meat Church, but I ordered four at once to cut down the shipping cost. I got the Whole Shootin Match. But I've already gone through the Holy Cow and re-ordered. BTW, Meat Church is about the religion of barbecue than actual church , they're in Waxahachie, Tx . They appeared in an episode of BBQ Pitmasters. Meat Church Butcher sells their rubs at the BBQ Stand, they also have a store in Chandler, or can mail order but shipping is steep ButcherMy grandparents live in Warwick (by the motorcycle museum), so I def want to stop by that Butcher stand when Im in the area next time! I really want to find a more peppery rub. I like lots of pepper. But, that Killer Hog rub by Malcolm on howtoBBQright or whatever is the one I'm thinking about buying off the internet from a video I liked. lol Looks killer when he puts it on. Figure the taste is pretty good as well. Jimmy, I know you like that guy. You bought any of his rubs yet?
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Post by hermit on Nov 19, 2018 9:16:00 GMT -6
I follow Malcolm on YouTube, but I've not bought any of his product.
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Post by oilsooner on Nov 19, 2018 9:24:45 GMT -6
I follow Malcolm on YouTube, but I've not bought any of his product. Think I'm gonna ask or some for Christmas, so maybe we'll get to try it out in an amateurs hands! lol!
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Post by hermit on Nov 19, 2018 9:36:10 GMT -6
Harry Soo vid on competition ribs, first part is trimming rack of ribs to St Louis cut. He does more than I do cuz I'm not competing. First thing I do is take the membrane off , cuz it makes it easer to get membrane off the skirt, or what he calls the " flap " . We smoke the skirt with the tips, it makes a good snack halfway through the cook.
He's also working with a great slab of ribs, those are meaty and don't have a lot of fat patches that I would trim out. I don't cut the length down to ten bones, I'm cookin to eat, not what will fit in a presentation box.
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Post by hermit on Nov 19, 2018 10:06:07 GMT -6
I've used Mavericks for 16 years. I've gone through a few probes, but they've been good quality. But I still use the Thermopen, a lot .
Thermoworks, who make the Thermopen, have new remote that has bluetooth and four probes. Its just recently released, so there's not many user reviews available. The only people who have them, got them free from Thermoworks to promote the product.
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Post by hermit on Nov 19, 2018 10:20:55 GMT -6
I bought this Maverick , this past summer Maverick
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Post by kcrufnek on Nov 19, 2018 12:49:33 GMT -6
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Post by kcrufnek on Nov 19, 2018 12:51:10 GMT -6
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Post by oilsooner on Nov 19, 2018 13:19:36 GMT -6
I bought this Maverick , this past summer MaverickThank you for the reviews. I dont mind paying a little extra to get the right equipment, but I dont want to pay for what I dont need. I do like the thermapen's reputation, so I will prob look at that remote probe you were talking about. Also, went to Walmart and got a brisket.....hahaha. Its choice, so...thats not the best, but I am gonna give it a shot. I am mainly wanting brisket to put into the beans, so I wasnt going to pay double the price to get a select from Reasors. Maybe that was a mistake, we'll see. Anyway, I also got some Creole Butter for the injection, and they had some Jack Daniels No 7 rub that I looked at some quick reviews online for at the store and it looked good. So, I'm gonna hit it with the rub to set overnight, then throw it on at about 7am tomorrow morning for an all day cook. Oh, got some Monreal Steak seasoning that I will add the morning of. You cant inject marinade the night before can you? I thought I read that was bad. So, I planned to trim and rub then rest tonight. Tomorrow inject, montreals, rub again, then throw it on the smoker. Thoughts?
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