What's on the smoker today?

[Indianajoe]

first attempt at over the top chili.

 

[mxracer317]

Beef bone marrow and sourdough bread

 

[mtmuley]

first attempt at over the top chili.

How was it? mtmuley

 

[CRJR45]

that looks good ill give it a try... I think ive seen it in a local store and just assumed it was sugary like most rubs.

I love it , I use it on everything . But one person's sugary is another's just right , you know ? Also depends on how much you apply .Good luck .

 

[WildWill]

 

[Wildabeest]

ribs today... anyone have a rub recipe that's not sweet? ive done SPG and its seems to just be missing something???

I make my own. Equal parts brown sugar and paprika (usually smoked paprika), then teaspoon to tablespoon amount of garlic powder, whatever kind of chili powder I’m in the mood for, some onion powder or granulated onion, sometimes a bit of cumin, and cracked black pepper. I always salt the meat first, so I don’t put salt in my rub. I don’t find it sweet at all, but you could dial down the brown sugar if you wanted.

 

[Greyman]

Here is what I have on the smoker today.

 

[Straight Arrow]

Here is what I have on the smoker today.
View attachment 357707

Welcome to global warming Texas riblets!

 

[Wild Bill]

How was it? mtmuley

I'll answer for Joe on this one.
I always enjoy the over-the-top method. Highly recommend it if you haven't tried it yourself. It's really easy and puts a different twist on a standard chili recipe.
I haven't done it in a while, (me being kinda lazy) but I should do some more again this weekend.

 

[2rocky]

Did a Pork Shoulder blade roast yesterday in my Modified Bradley smoker....It has been a process...

Earlier in 2024 I upgraded my Bradley Heating Element to a 900W Tempco. I also bought an Auber PID dual probe.

I got a few good smokes, but then I had a Dead Short in my smoker and blew something in the Auber. I sent it back to Auber and they repaired it. Meanwhile I upgraded my Wiring and Replaced a Capacitor in the Bradley.

This was my first smoke back from the repair and now it did not control the upper temperature so my pork shoulder cooked too fast and too hot. I finished it in the Crock Pot last night and it was just OK.

So the Auber is going back to be repaired again. Wondering if I should just bail on the whole project, Sell the PID once it's repaired and salvage somevalue out of the Bradley...

 

[peterk1234]

Temps should stay above zero at night and I need to get these smoked. First official cold smoke is on. I'm gonna start with a two day smoke.

 

[Bigjay73]

Temps should stay above zero at night and I need to get these smoked. First official cold smoke is on. I'm gonna start with a two day smoke.

View attachment 357782

We're all living vicariously through you at this point in time

 

[Dave N]

Temps should stay above zero at night and I need to get these smoked. First official cold smoke is on. I'm gonna start with a two day smoke.

View attachment 357782

Damn! You ain't messing around!

 

[peterk1234]

Two and a half days on the smoker. They are golden brown. Inside of the smoker never got above 40 degrees. I'm finishing them off on the pellet grill at a175 degrees. Going for internal temp of 155 degrees so they can be eaten without further cooking if we chose. Between cutting and smoking I'm probably there already but might as well be certain.



And look at the inside of the smoker. It looks like I varnished it.

 

[Flatbrimmer]

Chicken Cordon Bleu with a twist:

Provolone and ham rollups stuffed into chicken breasts and wrapped in the candy. Smoked on high 250-300 for about an hour and finished in oven for another 40 or so min at 375-400. Served with mashed taters and fried zucchini

 

[Bigjay73]

Snow, that's what's on my smoker for the last 2 weekends. Bunch of horseshit