qnbiker
is Blowin Smoke!
I would never smoke a good steak or a standing rib roast.
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What should you not smoke?
- Thread starter Gettinit
- Start date
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- newbie pork belly smoker
Fwismoker
somebody shut me the fark up.
Hey now hold your horses there...lol I just smoked bottom round roasts two weeks in a row because the first one was so good.
Bob in St. Louis
Babbling Farker
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Yea, I'm wondering about that beef roast comment. I've done a chuck roast and it was fantastic.
Every time I smoke, I'll dig through the fridge/freezer to find something else to put on. Mainly as a snack. The only thing I ever smoked that I thought was nasty, was some frozen ravioli.
Every time I smoke, I'll dig through the fridge/freezer to find something else to put on. Mainly as a snack. The only thing I ever smoked that I thought was nasty, was some frozen ravioli.
peeps
somebody shut me the fark up.
You guys are missing his double negative...
Okie Sawbones
Banned
TNT is probably not a good thing to throw on the smoker... :becky:
I just smoked my first pork belly. It came out great. It won't be the last for sure.
I just smoked my first pork belly. It came out great. It won't be the last for sure.
Gettinit
Knows what a fatty is.
Just salt and pepper or did you do something different?
martyleach
Quintessential Chatty Farker
Whoa there! A standing rib roast is awesome slow cooked. Start out at 220 for a couple hours and boost to 250 until 130 or so. I have never had better. It is rare/med rare all the way through. No dark ring of overdone on the outside.
Fwismoker
somebody shut me the fark up.
Oops...yep you're right.
Okie Sawbones
Banned
Rubbed with Plowboys Yardbird, four hours on apple wood smoke, four hours wrapped, glazed and 30 minutes more on the smoker -- all at 260-275 degrees. Came out perfect for us. :-D Now Myron might have sent my happy ass home.
robbq
is one Smokin' Farker
I have been thinking about doing a beef roast. If you do it to just rare in a smoker, do you then throw it on a grill or something to get a nice browned outside? So far I have really only smoked low and slow stuff, except for one leg of lamb, which came out great but I believe I gave it a little char after it was done smoking.
Fwismoker
somebody shut me the fark up.
rob what you're describing is a reverse sear...it's what many of us do with steaks, tri tips etc... My smokers happen to do both smoke and sear but smoke to IT and give a quick sear to add color and flavor.
T
trambone
Guest
Most cheeses alone....
sliding_billy
somebody shut me the fark up.
pine
ebijack
Babbling Farker
Out of all the veggies I have smoked, squashes really take on too heavy a smoke flavor when done directly over the coals in a UDS. Not so much in my other smokers.
CraigC
is one Smokin' Farker
One of the most popular items around the Tampa/St. Pete area is smoked mullet dip. Black mullet is used.
You folks must be lucky that everyone in your family likes smoked everything. The wife, daughter and granddaughters would kill me if I put a standing rib roast in the smoker.
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Testicles.
Really not good. :hand:
Really not good. :hand:
MikeR
is Blowin Smoke!
Times two on the bacon wrap!
MikeR
is Blowin Smoke!
I love smoking cheese, and we're getting in to the season for it now. Time to hit the store.
Mrfish
is one Smokin' Farker
Pumpkins. My brother in law has a pumpkin farm. After 10 tries, all failures, I can honestly say pumpkins. It even makes your pit stinky.
lashing1c
Knows what a fatty is.
gnbiker. I am with Marty. I did a whole New York Strip which is basically a standing rib roast without the bone. Did it medium rare. It turned out awesome. Everyone coulld not believe how well it came out. Plus the flavor was just off the charts. Here is the best thread on here I have found.
http://www.bbq-brethren.com/forum/archive/index.php/t-135632.html
