- Thread starter
- #11
- Sep 28, 2011
- 2,021
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This new BYC photo upload isn't working for me
Will try to post some later!
Mmmmm Smokin Goodness!
- Thread starter JazminesZoo
- Start date
- Thread starter
- #12
- Sep 28, 2011
- 2,021
- 11
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Hey Folks,
I wanted to stop in and say HELLO and hope you all are well and cooking up a storm. Or in the case of this thread SMOKING up a storm.'
Someone having a dedicated smokehouse on their property, boy that must be something.
My better half checking out Facebook next to our smoker
I'm still chugging away with my Cookshack SM150 electric smoker. It's sure got the shelf capacity for me to do big parties and small cooks too. I just did all the hot food for my next door neighbor Frank's birthday party that was Saturday.
One of two pork butts I got at Sam's - this one thawing for the cookout
So on Friday night I put in an 8.5 pound pork butt - all I did to it was Friday morning I put a "cowboy rub" I made up on the entire pork butt, then slathered a thick layer of light brown sugar on top.I let that rub/sugar sit on the pork butt in the fridge (covered) all day to work itself into the meat. It went into the smoker about 7:30 pm set at 225 for 14 hours. Friday afternoon I did all the prep work on 6 full racks of baby back ribs (it's what the host wanted) by pulling the membrane off the back, removing any excess fat (none to speak of with baby backs) and applied a very heavy dose of my "cowboy rub" on the ribs top and bottom. Into a hotel pan covered with foil and into the fridge overnight. At 06:30 Saturday when I got up I removed the ribs from the fridge to bring up to room temp. I also checked on the pork butt (after 11 hours cooking) with a digital quick read thermometer (really trusty and accurate) and my pork butt was at 180 degrees internal temp - when I probed it with the thermometer all over there were still spots where the meat offered a little resistance so I just let me smoke away another 2 hours at 225 and mopped the meat with a "mop" of apple cider vinegar, a splash of Sweet Baby Rays BBQ sauce and a squirt of spicy mustard all mixed up. What sweet smells were wafting over into my neighbor's yard !! I took a 10 pound can of baked beans and fried up half a pound of cut up bacon, some onion and then added the beans, some BBQ sauce and a handful of brown sugar to them. I transferred the beans into 2 half hotel pans and they went in the extra shelves of the smoker to slow cook/smoke.
So about 08:00 am the pork butt was reading 195 degrees just about everywhere I probed it so I pulled out the pulled pork and into a half hotel pan and covered with foil. I used tongs and a large glove to lift it off the shelf of the smoker but every way I tried to pick it up it was falling apart - yeah that was a hassle but it told me I had a lovely pork butt cooked just right. I laid out some foil on my work surface (our patio table) and doing two racks at a time I laid down a heavy layer of light brown sugar on those rubbed up ribs and put them in the smoker two racks to a shelf. Now remember that smoker was hot from me running it all night, so once I had all six racks in I pulled out my little wood box and added a hunk of hickory wood and a hunk of apple wood. I waved to my neighbor who was out setting up tables in his yard and we took off the ShopRite to get some groceries. No worries the ribs were slow cooking. When we got back from the store the pork butt had already been out and resting about 90 minutes so I hand pulled it apart. I really prefer hand pulling the pork butt because your hands FEEL the fat and you can separate that out - I got a real nice gnarly bark on the outside of the pork butt (rub, brown sugar and smoke help make that happen) and so we had what they call Mr. Brown (the bark) and Mrs. White (the lean tender white meat inside) in The South to serve up. Of the 8.5 pounds I started with I believe I got about 5 pounds of yield. I added a couple tablespoons of my cowboy rub and just enough BBQ sauce so the whole thing was moist but not sloppy... Give it a good toss with your hands so it's nicely combined.
About 11:30 I checked on my ribs and laid down a coat of bbq sauce on them and closed the smoker back up. Letting them smoke another 25 minutes so the sauce had a chance to setup and become tacky. At noon I pulled the ribs and slid them into a hotel pan covered with foil. I called my neighbor and I think he expected some delay or disaster but no I just needed his son to meet me at the fence so I could hand off the pans of food that were now ready to go. His guests started arriving about 12:30 and everything was great. The pork butt was so moist and tasty, the ribs you could just yank 3 or 4 off of a rack with your hands, no slicing needed - the fat was all rendered out and the meat was tasty and tender. Just right. We fired up his little electric smoker (my old one) and held the pans of baked beans in that at 225 so folks could just open up the smoker and using a ladle serve themselves. We like the beans when they start getting a little dry - but the smoke flavor they pickup from being in the smoker with that meat cooking with them is really terrific.
So I gotta say to old stick burning purists the electric smokers may seem blaspemy but doggone you see how easy and good the end results are. They're not cheap when you get into buying them but over the long run you save that money back on fuel, visits to the burn center at your local ER and you can almost always find a used one on eBay or Craigslist some restaurant supply house is trying to sell (that's how I got both of mine).
I didn't have to do much the rest of the day but relax and soak in my neighbor's pool... I'll post my recipe for "cowboy rub" too - why spend a bunch of money buy some fella's "magic dust" or whatever they call it that has who knows what in it... LOL...
Mike's Cowboy Rub
In a large stainless steel bowl add these ingredients:
1/3 cup paprika
1/3 cup black pepper
3 Tbls onion powder
3 Tbls garlic powder
3 Tbls fresh ground corriander
3 Tbls fresh ground cumin
3 Tbls fresh ground mustard seeds
3 Tbls fresh ground red pepper flakes
2 Tbls fresh ground juniper berries (optional)
2 Tbls fresh ground allspice
1/3 cup Hersheys Cocoa Powder
1/2 cup freshly ground espresso (must be ground fine like a powder)
1/2 cup light brown sugar
1/2 cup white sugar
Now mix all of that well with a whisk and store covered. Lasts for weeks. Apply liberally to beef, pork or chicken. Please note my rub has absolutely NO SALT, MSG or other weird stuff in it. So you can lay down the rub long before a cook up and let those flavors work themselves into the meat and tenderize the meat without fear that salt might make the pork you're cooking develop a "hammy" taste... You want salt of your meat, shake it on at the table at serving time. You won't need it though. If I can ever help with questions PM me here - I don't get to check in that often but if you PM me I'll get a notice and stop by...
Hope you all are well, ya know I love this place. Sorry I didn't take more pictures but I got a cooking and delivering and taking care of other stuff and still tried to get a shower and look nice when we went over. Next time, I promise...
Mike
I wanted to stop in and say HELLO and hope you all are well and cooking up a storm. Or in the case of this thread SMOKING up a storm.'
Someone having a dedicated smokehouse on their property, boy that must be something.
My better half checking out Facebook next to our smoker
I'm still chugging away with my Cookshack SM150 electric smoker. It's sure got the shelf capacity for me to do big parties and small cooks too. I just did all the hot food for my next door neighbor Frank's birthday party that was Saturday.
One of two pork butts I got at Sam's - this one thawing for the cookout
So on Friday night I put in an 8.5 pound pork butt - all I did to it was Friday morning I put a "cowboy rub" I made up on the entire pork butt, then slathered a thick layer of light brown sugar on top.I let that rub/sugar sit on the pork butt in the fridge (covered) all day to work itself into the meat. It went into the smoker about 7:30 pm set at 225 for 14 hours. Friday afternoon I did all the prep work on 6 full racks of baby back ribs (it's what the host wanted) by pulling the membrane off the back, removing any excess fat (none to speak of with baby backs) and applied a very heavy dose of my "cowboy rub" on the ribs top and bottom. Into a hotel pan covered with foil and into the fridge overnight. At 06:30 Saturday when I got up I removed the ribs from the fridge to bring up to room temp. I also checked on the pork butt (after 11 hours cooking) with a digital quick read thermometer (really trusty and accurate) and my pork butt was at 180 degrees internal temp - when I probed it with the thermometer all over there were still spots where the meat offered a little resistance so I just let me smoke away another 2 hours at 225 and mopped the meat with a "mop" of apple cider vinegar, a splash of Sweet Baby Rays BBQ sauce and a squirt of spicy mustard all mixed up. What sweet smells were wafting over into my neighbor's yard !! I took a 10 pound can of baked beans and fried up half a pound of cut up bacon, some onion and then added the beans, some BBQ sauce and a handful of brown sugar to them. I transferred the beans into 2 half hotel pans and they went in the extra shelves of the smoker to slow cook/smoke.
So about 08:00 am the pork butt was reading 195 degrees just about everywhere I probed it so I pulled out the pulled pork and into a half hotel pan and covered with foil. I used tongs and a large glove to lift it off the shelf of the smoker but every way I tried to pick it up it was falling apart - yeah that was a hassle but it told me I had a lovely pork butt cooked just right. I laid out some foil on my work surface (our patio table) and doing two racks at a time I laid down a heavy layer of light brown sugar on those rubbed up ribs and put them in the smoker two racks to a shelf. Now remember that smoker was hot from me running it all night, so once I had all six racks in I pulled out my little wood box and added a hunk of hickory wood and a hunk of apple wood. I waved to my neighbor who was out setting up tables in his yard and we took off the ShopRite to get some groceries. No worries the ribs were slow cooking. When we got back from the store the pork butt had already been out and resting about 90 minutes so I hand pulled it apart. I really prefer hand pulling the pork butt because your hands FEEL the fat and you can separate that out - I got a real nice gnarly bark on the outside of the pork butt (rub, brown sugar and smoke help make that happen) and so we had what they call Mr. Brown (the bark) and Mrs. White (the lean tender white meat inside) in The South to serve up. Of the 8.5 pounds I started with I believe I got about 5 pounds of yield. I added a couple tablespoons of my cowboy rub and just enough BBQ sauce so the whole thing was moist but not sloppy... Give it a good toss with your hands so it's nicely combined.
About 11:30 I checked on my ribs and laid down a coat of bbq sauce on them and closed the smoker back up. Letting them smoke another 25 minutes so the sauce had a chance to setup and become tacky. At noon I pulled the ribs and slid them into a hotel pan covered with foil. I called my neighbor and I think he expected some delay or disaster but no I just needed his son to meet me at the fence so I could hand off the pans of food that were now ready to go. His guests started arriving about 12:30 and everything was great. The pork butt was so moist and tasty, the ribs you could just yank 3 or 4 off of a rack with your hands, no slicing needed - the fat was all rendered out and the meat was tasty and tender. Just right. We fired up his little electric smoker (my old one) and held the pans of baked beans in that at 225 so folks could just open up the smoker and using a ladle serve themselves. We like the beans when they start getting a little dry - but the smoke flavor they pickup from being in the smoker with that meat cooking with them is really terrific.
So I gotta say to old stick burning purists the electric smokers may seem blaspemy but doggone you see how easy and good the end results are. They're not cheap when you get into buying them but over the long run you save that money back on fuel, visits to the burn center at your local ER and you can almost always find a used one on eBay or Craigslist some restaurant supply house is trying to sell (that's how I got both of mine).
I didn't have to do much the rest of the day but relax and soak in my neighbor's pool... I'll post my recipe for "cowboy rub" too - why spend a bunch of money buy some fella's "magic dust" or whatever they call it that has who knows what in it... LOL...
Mike's Cowboy Rub
In a large stainless steel bowl add these ingredients:
1/3 cup paprika
1/3 cup black pepper
3 Tbls onion powder
3 Tbls garlic powder
3 Tbls fresh ground corriander
3 Tbls fresh ground cumin
3 Tbls fresh ground mustard seeds
3 Tbls fresh ground red pepper flakes
2 Tbls fresh ground juniper berries (optional)
2 Tbls fresh ground allspice
1/3 cup Hersheys Cocoa Powder
1/2 cup freshly ground espresso (must be ground fine like a powder)
1/2 cup light brown sugar
1/2 cup white sugar
Now mix all of that well with a whisk and store covered. Lasts for weeks. Apply liberally to beef, pork or chicken. Please note my rub has absolutely NO SALT, MSG or other weird stuff in it. So you can lay down the rub long before a cook up and let those flavors work themselves into the meat and tenderize the meat without fear that salt might make the pork you're cooking develop a "hammy" taste... You want salt of your meat, shake it on at the table at serving time. You won't need it though. If I can ever help with questions PM me here - I don't get to check in that often but if you PM me I'll get a notice and stop by...
Hope you all are well, ya know I love this place. Sorry I didn't take more pictures but I got a cooking and delivering and taking care of other stuff and still tried to get a shower and look nice when we went over. Next time, I promise...
Mike
Last edited:
- Thread starter
- #14
- Sep 28, 2011
- 2,021
- 11
- 163
SOUNDS like an amazingly DELISH time!
You cook like we do, only we use char-wood & briquettes & our smokehouse ~ We have our own fruit orchard & cut limbs down for smoking
. We have used electric to but we just kinda like the old fashioned way
But the end result on either is just bloody yummy.
I never buy store bought rubs either. I just make enough to fill a quart sized Ziploc baggy & a sharpy to mark the name of my rub.
I make my homemade MOP sauces in HUGE quantities once a year & freeze them in Ziploc baggies for easy thawing & storing (cheap o too!)
One of my fave rubs is my JZ Jerk rub (it goes well actually with my mop sauces) & my Fat Punchin Rub (my 2 faves that I always keep pre-made)
Made a Beautiful Pork Picnic for the in-laws last week
Did a whole bunch of CHUKAR Partridge (little legs n breasts) but MAN are they "Butter" ! (my way of saying yummy) ~
Rubbed with Roasted Garlic Oil over night with my JZ Rub
AND on my SMOKIN BBQ ~ 1st time we have put mussels on the Q
These OMY OMY ~ Will do again & again. Bought some frozen Mussels ~ Put them on frozen, smoked them with char-wood too.
In each shell I put a dab of roasted garlic oil, sprayed them with melted butter. Very easy & one of the best things I have ever put on the Barbie
You cook like we do, only we use char-wood & briquettes & our smokehouse ~ We have our own fruit orchard & cut limbs down for smoking
I never buy store bought rubs either. I just make enough to fill a quart sized Ziploc baggy & a sharpy to mark the name of my rub.
I make my homemade MOP sauces in HUGE quantities once a year & freeze them in Ziploc baggies for easy thawing & storing (cheap o too!)
One of my fave rubs is my JZ Jerk rub (it goes well actually with my mop sauces) & my Fat Punchin Rub (my 2 faves that I always keep pre-made)
Made a Beautiful Pork Picnic for the in-laws last week
Did a whole bunch of CHUKAR Partridge (little legs n breasts) but MAN are they "Butter" ! (my way of saying yummy) ~
Rubbed with Roasted Garlic Oil over night with my JZ Rub
AND on my SMOKIN BBQ ~ 1st time we have put mussels on the Q
These OMY OMY ~ Will do again & again. Bought some frozen Mussels ~ Put them on frozen, smoked them with char-wood too.
In each shell I put a dab of roasted garlic oil, sprayed them with melted butter. Very easy & one of the best things I have ever put on the Barbie
Last edited:
- Thread starter
- #15
- Sep 28, 2011
- 2,021
- 11
- 163
I pull pork with me fingers too! Get right in there & rub that wholesome goodness in
We BBQ almost daily year round ! We Made our first GUINEA & RABBIT (both we raised here at our home ~ free range & spoiled)
We BBQ almost daily year round ! We Made our first GUINEA & RABBIT (both we raised here at our home ~ free range & spoiled)
Last edited:
OK everybody you have to stop posting pictures of all this goodness. My DW just yelled at me to stop licking the computer screen.
That's quite the feast - next time you're gonna have to hand out Droola-Bib alerts with those photos.
Smoked mussels. Sounds real tasty.
I really like how much easier this electric smoker has made my life - yeah there is work involved in the prep but the secret of good smoking is to leave the smoker closed as much as possible. Once you get the hang of it you simply trust the smoker to do it's work and go do other stuff. Well worth it.
Mike
Smoked mussels. Sounds real tasty.
I really like how much easier this electric smoker has made my life - yeah there is work involved in the prep but the secret of good smoking is to leave the smoker closed as much as possible. Once you get the hang of it you simply trust the smoker to do it's work and go do other stuff. Well worth it.
Mike
- Thread starter
- #18
- Sep 28, 2011
- 2,021
- 11
- 163
OK everybody you have to stop posting pictures of all this goodness. My DW just yelled at me to stop licking the computer screen.
- Thread starter
- #19
- Sep 28, 2011
- 2,021
- 11
- 163
That's quite the feast - next time you're gonna have to hand out Droola-Bib alerts with those photos.
Smoked mussels. Sounds real tasty.
I really like how much easier this electric smoker has made my life - yeah there is work involved in the prep but the secret of good smoking is to leave the smoker closed as much as possible. Once you get the hang of it you simply trust the smoker to do it's work and go do other stuff. Well worth it.
Mike
We like to start our BBQ at night too when cooking huge chunks of meaty goodness... Like around 9PM so we can feast at noon brunch time ~ Keep you rubs & recipes & pics coming EVERYONE ~ The BEST thing about Smokin & Q'in is there is no matter how old or how long you have been grillin .... always something new to grill & something new to learn !!!
(we have been eyeballing a big dual grill ~ electric & briquette) But for now we are doin a smokin job with our budget cookers
- Thread starter
- #20
- Sep 28, 2011
- 2,021
- 11
- 163
Q'in a GOOSE today. A 1st for me
Raised from Egg .... HAPPY & HEALTHY & free ranged til the freezer
White Chinese 5# Gander
Smokin as we speak
Raised from Egg .... HAPPY & HEALTHY & free ranged til the freezer
White Chinese 5# Gander
Smokin as we speak
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