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Thread: The BBQ and Smoking Thread

  1. #781
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    Quote Originally Posted by O&G View Post
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    And c - decide to get something better then a Traeger
    I agree with this, O&G What type of smoker do you have / use?

    My Traeger is an old one and and has treated me well over the years, there wasn't really much for other options at that time, mine being built in the US vs. China now is a little beefier, also I have upgraded the controller for better functionality and options. It has been a good "starter" smoker however I keep waiting for it to die so I can justify upgrading. I will stick with a pellet smoker due to simplicity and on my list for the next one are Memphis, Pitts & Spitts, Fast Eddy / Cookshack or a Yoder. If someone is looking for a smoker that is more competitive with Traeger pricing wise I would recommend looking at the Rec-Tec brand, they have been getting great reviews!

    Also Pellet smokers are known to not have as much "smoke" flavour as traditional offset smokers, While I will use a smoke tube for cold smoking and certain long cooks I have also been considering adding the Smoke Daddy smoke generator and if I like it can just move over to my new smoker when the time comes

    https://smokedaddyinc.com/product/ma...oke-generator/

  2. #782
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    I dont smoke - the father in law is big into it. He has 4 or 5 different smokers. All i know is Traeger was great until they got big (and smoking became more mainstream). Once the costco of the workd started carrying them - the builds have not been as good as older styles.

  3. #783
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    Was hoping to go pick up some beef ribs to do up for tomorrow, but a lot of the usual names are closed.

    Anyone know of somewhere that’s is open on a Sunday that should have them?

    Been distracted this week...
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  4. #784
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    Quote Originally Posted by killramos View Post
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    Was hoping to go pick up some beef ribs to do up for tomorrow, but a lot of the usual names are closed.

    Anyone know of somewhere that’s is open on a Sunday that should have them?

    Been distracted this week...
    Canadian Wholesale Club (One in the NE off 32nd and one in SE off of 42nd I believe) typically has them, though in big packages a minimum of $70. They are quite good though with lots of meat!

    They also have good deals on pork butts, I will get my briskets there sometimes too but the "prime" version at Costco is around the same price and better when in stock.

  5. #785
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    Quote Originally Posted by killramos View Post
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    Was hoping to go pick up some beef ribs to do up for tomorrow, but a lot of the usual names are closed.

    Anyone know of somewhere that’s is open on a Sunday that should have them?

    Been distracted this week...
    Costco butcher will sell you a while cryovac of ribs. You've got an hour lol

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    I picked some up at Bon Ton, not an amazing price but I am mostly making them for fun so it’s cost if entertainment.

    Good call on costco, for future reference. I just never remembered seeing them there before.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  7. #787
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    CDAED0FD-3895-4F90-8824-00AD4289C20D.jpg

    Alright so it’s battle Beef vs Pork Ribs.

    I somehow convinced myself that the beef ribs weren’t enough food so picked up a rack of pork last night.

    Should be a good day!
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Two kinds of ribs is a great idea.

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    15874E23-926A-4FBE-9226-B999E5A39944.jpg

    I am sure the suspense was killing you, but beef definitely wins.

    I need to work on my technique a bit but they were pretty delicious.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  10. #790
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    You do 321 or what? Same technique on both meats or what? Fack guy, I need the details. Closet I came this weekend was using leftover brisket for fajitas.

  11. #791
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    3-2-1 for both, they needed just a bit longer at the end though.

    Same technique, 230F whole time which was tough because it was all of 6 degrees out. Smoker cut out on me for a bit which didn’t help anything (I was fucking around with the smoke Gen and accidentally set the oven time to only 4 hours...).

    Slightly different spice on each though. Cider vinegar on the pork with chili powder in addition to the salt pepper garlic base. I also used a nice layer of mustard on the beef.

    Meat was very resilient though and my bark was crazy delicious.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  12. #792
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    Quote Originally Posted by killramos View Post
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    15874E23-926A-4FBE-9226-B999E5A39944.jpg

    I am sure the suspense was killing you, but beef definitely wins.

    I need to work on my technique a bit but they were pretty delicious.

    Looks good! Nice work!

    I like beef ribs better myself but I won't turn down pork ribs, I don't foil or butcher paper either meat, just let it ride.

  13. #793
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    Picked up a Weber smoky mountain off the buy and sell for $75. Trying it out for the first time with a pork shoulder, going to make some pulled pork sandwiches and smoked beans. Got everything cleaned up for the season.

    click for larger version
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  14. #794
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    That is a nice pickup for $75.

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    Okay, now I do not have one clue about smoking meat, cheese or anything else but I do have an item that might be of interest to anyone that does. I have a fairly good supply of wine barrel inserts that are a cast off of a small side business of my wife's. These basically are oak slats that are about 1/4-3/8" thick, 2-3' long and about 1.5-2" wide which have been inside of a full wine barrel for 2-3 years. Most, if not all of them, have probably been fire toasted to enhance the flavour they'll contribute to the wine and some may have had convection toasting applied to them with the flavours of coconut, vanilla, butterscotch, spicy or smokey being the more common convection toasts. They most likely are either French or American oak but I have no way to tell what toasts they've undergone or the type of oak they are. One thing I do know is that they all have a wonderful wine aroma as a result of sitting in wine for a few years.

    Extraslow has tested them out and had mixed reviews and like I said, I have no clue about smoking anything and how these would contribute to the flavour of the item(s) being smoked. Right now I probably have about 50 pounds of these things, numbers estimated to be at least 100 inserts.

    So the price, well that's the best part. I'm giving them away for free. I won't be cutting them up into chunks or chips or whatever, that'll be left to whomever picks some up. PM me if you're interested in some, my wife's barrel supplier has a small trailer load of these so supply should not ever be an issue.

    Pics...

    20190529_212935.jpg

    20190529_212906.jpg

  16. #796
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    I’d take some, i’ve Bought wine and bourbon barrel chunks (specifically for BBQ) from Walmart a few times, the wine ones can be interesting on ribs and chicken, the bourbon ones are much nicer on the beef or Boston butts

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    Quote Originally Posted by ercchry View Post
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    I’d take some, i’ve Bought wine and bourbon barrel chunks (specifically for BBQ) from Walmart a few times, the wine ones can be interesting on ribs and chicken, the bourbon ones are much nicer on the beef or Boston butts
    Send me a PM and we'll set something up.

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    Just to add, yes I tested these and the smell is amazing. The smoke has a definite sweet wine smell. I couldn't detect a change in flavour in cheese or chicken, which were what I tested that day.

    They are absolutely beautiful too! As is the guy you'd pick then up from. A total legend.

    My smoker takes tiny tiny chips, so they are a hassle for me.

  19. #799
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    A couple days behind but did ribs on the Kamado last weekend in the rain. Temp control done with Fireboard + Drive @225, used Cherry chunks to mix it up. Excellent smoke ring, used a different rub than I normally do, and I don't think my placement of chunks was the best so I could have gotten more smoke but these were decent. I 4-1-1'd these just to try something different than the 3-2-1 I normally do, some peole complain about ribs being too tender but I'll definitely 3-2-1 next time and always. Its just so much better.


    IMG_20190525_193438_01_01.jpg
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    Beautiful

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