Search results

The end was a bit dry, which one might expect, but the middle was fine. I just happened to see a recipe for stuffed loin and thought I’d give it a try. That recipe also  layered Prosciutto ham and thin apple slices along with the fried bacon filling.  I had the butcher cut the loin in half, as I...

Pork came out pretty good. Will make some awesome sandwiches. 

Update. Loin has been in the smoker for 2 hours. It’s at 227F right now. I’m pretty happy with the new lump. Been tossing in several fist sized chunks of mesquite and applewood periodically.         Burning a bit hotter than I originally planned, chamber temps have stayed between 248 and 263...

Well, here’s what’s going in the offset tomorrow. I got a 4.75lb pork loin, trimmed some fat and scored the rest:    I then butterflied it:   Then coated the top with a filling:   Rolled it back up, tied it, and coated with rub:  Will chill overnight then put in sometime tomorrow...

Yep, even if just grilling some weenies on the Weber kettle I use lump.    Ive tried some of the “natural” briquettes and the “lump briquettes “ ..... and they all give off odd smelling smoke (at least at first)

Those ABT’s look great (as do the ribs) Oddly haven’t found any good looking beef ribs around my area, I think the local BBQ joints buy them all up 🙄   Speaking of fuel.... I normally buy Royal Oak All Natural Lump Charcoal for use in my offset and my UDS. However, the last two bags I bought...

Watched a video on the Brazos. Looks really nice. Saw there were a few other videos on mods for the pit, (some discussion on timing plates, sealing the door better, etc) Am sure you’ll be happy with it.     Watched this one too.... on cooking biscuits to see where the temperature zones are. 👍

The photo of the brisket is after 22 hours in the fridge. I didn’t trim any of the fat off after I cooked it. So there’s some thicker sections on the exterior. Normally I cut those off (before I heat and eat)     I pulled it at 203 and put it in a cooler for two hours before refrigerating it...

Well, cut the brisket in half. Here's on of the halves:  This one going into the oven with some potato quarters to roast, other half in the fridge for later. Cut off a bit of the end, tastes great. Rub definitely a bit spicy, but really like it. Much more tender than the flat cut I did before. 👍

Yes the PID controller was built by my son in law. He had already made one for himself to use for brewing beer, and to use it for his homemade Sous Vide cooker (hot water heater element and an aquarium pump)    You can find information online how to make one  by googling “DIY PID controller...

Yikes^  but it smelled good. 😉 Anyway... here’s the finished product: took exactly 12 hours. Won’t know how it tastes until tomorrow. 

Yep, that’s the plan. It’s been at 163 for about an hour now..... 🙄 Oddly the grate temperature went up to 265. Not going to do anything, just let it go. Reset the controller for 250. Still putting out smoke, but the fan hasn’t kicked in at all. Did sneak a peak:

The “pit viper” fan, (10 CFM) is a new design, all plastic case and supposedly waterproof. The control unit is homemade. So far, holding temp 245 within 8 degrees. At the stall right now at 158.

So here’s the set up. “Pit Viper” fan with adapter on ball valve (lower right) Control box on stool on the left. Set temperature for  245 F. So far is holding temperature within 6 degrees of that. Oddly my other grate probe is reading about 27 degrees less than the controller probe, so not sure...

My 4 pound brisket (point cut) trimmed, rubbed, (and then wrapped & put in the fridge overnight) which will hopefully get in the drum smoker tomorrow morning around 7am: Rub recipe: Brisket Rub 5 tablespoons paprika 3 tablespoons kosher salt 2 tablespoons garlic powder 2 tablespoons...

Nice.    I scored a 4 pound point cut from our local butcher. Going in the UDS Monday morning,  and will be hooking up my homemade stoker. Bought a 10 CFM fan and 3/4 ball joint adapter from the bbqguru folks. Have a PID controller built by my SIL.  Hopefully will get it to work 😉

Just got the reviews back on the chicken and pork loin. They said the chicken was great, but the pork loin was outstanding. I agree, still not sure exactly what cut the pork was, but it was just tender and delicious as is...no sauce or condiments needed.... One gal said she was going to make a...

Yeah, you need to cook chicken at higher temps to crisp up the skin. 225 F usually won’t do it.  However, leaving your chicken to “dry” overnight in the refrigerator helps a lot.  Offset smokers also help because they flow more air than other smokers. Most times I cook chicken I do skinless...

After about 3 hours at 245-255F, hit 140 and pulled it. There were no rib bones. Just part of the back bone running up one side. Just cut around it and yanked it out (in pieces) Guess it’s the loin minus the baby backs? Tasted fabulous. Divided it up into about 5 bags....about two...

Something you don’t understand Bounce? 😂😂😂 ”Wife’s” is a spell correct screw up. Only have the one wife.