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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-29-2013, 08:34 PM | #16 |
On the road to being a farker
Join Date: 10-27-13
Location: Thomasville NC
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No problems yet. I have just done a little bit here and there. I figured I would see what the pro's thought before I made a mess of things. Easier to keep chugging along when you are not setting yourself up to fail.
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10-29-2013, 08:40 PM | #17 |
Full Fledged Farker
Join Date: 07-07-12
Location: Westfield, Wisconsin
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I smoke venison loin wrapped in bacon quite frequently and it never comes out dry. However I keep it over to the rare side. I also have done wild turkey breast with good success. Don't give in to reservations.
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2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's. |
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10-29-2013, 09:26 PM | #18 |
Full Fledged Farker
Join Date: 12-29-12
Location: Clear Lake City, TX
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smoking many types of veggies is a bad idea. Grilling can be good, but prolonged exposure to smoke makes them bitter.
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Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool: |
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10-29-2013, 09:32 PM | #19 | |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Quote:
I guess you could lard it or wrap it in bacon, but you would have to cook it well done for the lard to render or the bacon to be crisp... unless you grill it. Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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10-29-2013, 09:33 PM | #20 |
Full Fledged Farker
Join Date: 09-04-12
Location: Boca Raton, Fl
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10-29-2013, 09:39 PM | #21 |
is One Chatty Farker
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
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I would never smoke a good steak or a standing rib roast.
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A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4 |
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10-29-2013, 09:42 PM | #22 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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Thanks from:---> |
10-29-2013, 09:45 PM | #23 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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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.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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10-29-2013, 10:04 PM | #24 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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You guys are missing his double negative...
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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Thanks from: ---> |
10-29-2013, 10:09 PM | #25 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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TNT is probably not a good thing to throw on the smoker...
I just smoked my first pork belly. It came out great. It won't be the last for sure.
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My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice. |
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10-29-2013, 10:12 PM | #26 |
On the road to being a farker
Join Date: 10-27-13
Location: Thomasville NC
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10-29-2013, 10:20 PM | #27 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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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.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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Thanks from: ---> |
10-29-2013, 10:35 PM | #28 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Oops...yep you're right.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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10-29-2013, 10:44 PM | #29 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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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. Now Myron might have sent my happy ass home.
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My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice. |
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10-29-2013, 11:19 PM | #30 |
is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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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.
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens |
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Newbie, Pork Belly, smoker |
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