Smokers (BBQ - not grilling)

[Knifemaker]

Fred W wrote:

"Great job! Those both look fantastic. I'm betting the diners were all wildly enthusiastic.

What did you think about the babies vs. your normal St Louis cuts? I've found that you have to keep a close eye on them and test when to get them off the heat at around 5 hour mark based on the bend test. I've heard the longer ribs take a bit longer."

Everyone loved the ribs. And the loin too. General consensus from those, including me, that have had my St. Louis ribs was....the baby backs were way better. Biggest reason was there was more meat on the bones, and it was more tender (and not as "stringy" as the STL cut) Also they had much less fat. They came out perfectly done in my opinion, which of course helped....they were literally "fall off the bone tender" (you can see in the photo how there's just some empty bones there that just popped out of the meat while I was slicing them up)

Both the ribs and the loins got heavily covered with Meatheads rub.

I cooked the ribs exactly 4 hours and ten minutes at 220-225...(which stayed there pretty well through the whole cook) when I pulled the loin at 2-1/2 hours, I sprayed down the ribs with a mix of pepsicola and filtered water. I did not sauce them until I wrapped them in the foil. They did sit in the oven wrapped in the foil for an hour and a half at 190 degrees, which likely did help with the tenderness.

The cook time I'm thankful for....as I originally was going to smoke them 6 hours like I do the Saint Louis ribs, but I went online (to the Amazing Ribs site) and saw they reccomended only cooking BB's 3-4 hours....5 if real "meaty", but not having done them before was not sure how "meaty" my ribs were. I liked they way they "looked" at 4 hours, so I just pulled them out then, and....my instinct paid off..

So, yeah, I'll be doing the Babies from now on, the shorter cook time just being another advantage over the St. Louis ribs.

I think your experiment with the loins only failed because you smoked the loins too long, not sure why they came out more salty than the loin you pulled sooner, perhaps the salt just got "cooked in" more, as the loin pulled at 145 likely excreted some of its salt into the juice? As what to do with it, you could chop it up and put it in something spicey, like chili, or, take the slices and make jerky with them.

(And oh yes, 3 racks went straight into the freezer for later)

 

[08FJR4ME]

Fred,

If you have a food dehydrator you can turn it into jerky. Most likely would do well with rice and you wouldn't need to add the salt. Just toss the meet in while the rice is boiling. If I get around to it I will post up my food **** pic's. later.

Dave

This did look a lot like KM's before it was rapped in bacon

I had some chicken in the fridge and decided to throw that on also

170 degrees, perfect, done now let's eat. At least I have one fan patiently waiting.

As an FYI this was folded in half but before I did that, I laid strips of bacon down and drizzled maple syrup in also. It was rapped in maple bacon and smoked with apple wood chips. I added cinnamon to the rub also. This was by far the best pork I have had. But of course the peanut gallery wasn't thrilled. Your not smoking again are you? YEP and you better get used to it. Nuff Said.

Squash & Zucchini fresh picked from the garden. Sauteed in the iron skillet in olive oil and a little garlic powder.

 

[Blind Squirrel]

Fred,

If you are looking for a way to produce nitrate free bacon (Canadian or American), it looks like it might be hard to come by;

Here is a link to a discussion about it on smokingmeatforums.com: https://www.smokingmeatforums.com/t/104800/nitrate-free-canadian-bacon

 

[Fred W]

Yeah, the "uncured", nitrate free bacon may be a complete myth. Nitrates apparently occur naturally when we smoke meats, which is why we get a pink smoke ring. They are also present in lots of green vegetables, which nobody will argue are bad for you. I guess I'll give up on that quest and embrace the nitrates on my next bacon experiment. Since it involves curing and cold smoking, I'll probably wait until the weather turns cooler this fall to continue that.

Nice looking 'Que there, Dave. I know what you mean about the family. My daughter (the one that lives in town) thinks I'm crazy smoking so much meat, but her husband and son are the first in line with their plates when I'm done cooking. It must be a guy thing. The ladies and their delicate palates don't seem to get as enthusiastic about the smoke flavor.

For the Baby backs, the last couple of times that I've cooked them I have forgone the foil wrapping altogether. Without a crutch they seem to finish up in about 4 1/2 - 5 hours @ 225 - 235 The crutch really isn't necessary for ribs, and you avoid them being "too tender" or mushy to the point where the meat really does fall off the bone. They are still tasty like that, but I like them where the meat will pull clean off when you eating them, but it still has enough consistency to let you slice between the rib bones. I use the "bend test" when I think they are getting close. You just hold the rack up from one end and see if the meat cracks in the middle under its own weight.

I find it a lot easier to slice them for serving by holding the rack up on its side and working a (sharp) knife down between the bones. That way you get an even amount of meat on each rib, and you get to see the beautiful smoke ring you've been working on. Trying to cut them flat on the cutting board you are more apt to de-bone them with the knife In the BBQ world, as in most other cooking, the presentation is all part of the consumption. You feast with your eyes before you feast with your mouth.

 

[Knifemaker]

I always hold the ribs up to cut them. I don't crutch ribs either ...I do wrap them in foil but they are either going to be served within 30 minutes or they are going into the freezer.

And the only reason I wrapped them in foil and let them go in the oven so long this time is because no one showed up when they were done .

Hey folks. If I say we are eating at 1pm, you shouldn't show up at 2:30.... next time we aren't waiting.......

 

[Fred W]

Good to know we are on the same page. Sorry for making any assumptions about your wrapping and holding in the oven. I would guess that an oven on low is no more destructive than wrapping in towels and holding in the cooler / faux cambrio I use when the slackers guests come late for dinner. Bastids.

 

[Knifemaker]

Good to know we are on the same page. Sorry for making any assumptions about your wrapping and holding in the oven. I would guess that an oven on low is no more destructive than wrapping in towels and holding in the cooler / faux cambrio I use when the slackers guests come late for dinner. Bastids.

Nothing to be sorry for Fred. I know I mentioned about 800 posts ago I don't crutch ribs anymore because they came out too mushy....as long as this thread has become I wouldn't expect you to recall it. I did also mention I worked as a cook for a few years and that I do all the cooking at home, but the world of smoking meat is new to me, so no offence taken on anyone's assumptions here on what I'm doing.
Unfortunately the big cooler we have was being used to hold ice and soda for the crowd, and the ribs wouldn't fit into the smaller cooler I used for the pork loin. This of course has me thinking I need to buy another larger one to be strictly used as the faux cambrio for larger chunks of meat I smoke.

And yes, I also said I just freaking love ribs....

 

[eflyguy]

I use the oven. Depending on if needed, I turn the light on to add a little warmth. It's also how I proof dough for pizza..

 

[Knifemaker]

OK. Semi off topic....I made my own hot sauce tonight. I followed some of the following recipe...but I used a half dozen habinaros and a half dozen Anihiem (sp?) peppers I grew in our garden instead of the peppers suggested. I added also added four carrots.

And added three ripe peaches After I cooked the other ingredients...I used rice vinegar instead of white vinegar and didn't strain the result...just poured the stuff in a jar.

It's kinda green, it's not really HOT ....at first.... And I'm happy with the result. As we have stuff in the garden we sometimes just see rot in the fridge, I'm glad to actually put some of it to use.

Emerils hot sauce:

Ingredients

20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)

1 1/2 tablespoons minced garlic

3/4 cup thinly sliced onions

3/4 teaspoon salt

1 teaspoon vegetable oil

2 cups water

1 cup distilled white vinegar

........

Directions

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

Recipe courtesy of Emeril Lagasse

 

[gixxerjasen]

I bet it's hotter in a week.

 

[08FJR4ME]

+1

I have a half dozen very hot pepper plants in the garden but I don't now what kind they are. When I bought them all it said was "SO-HOT" I have tried a few and they will numb your mouth and stomach after eating just one. Slightly hotter than Habanero IMO. One of them is starting to turn reddish brown so when they completely turn I assume that's when to pick them. Looks like I might try my own variation on that recipe when they are ready.

Thanks, KM

Dave

 

[Knifemaker]

Crap, sorry I forgot I also used three carrots that I chopped up and cooked up with the peppers onion and garlic.

I put some in some guacamole I made for dinner tonight. Oddly nicely spicy but not hot as I thought (yes, only one day old) no burn on the tongue, but my nose started to run and my forehead was sweating... I think the milder Anihiem peppers made this happen, along with the sweetness from the peaches.....it just sneaks past your taste buds but still comes back and hits you....(like a smooth vodka)

I'm going to add a a two tablespoons of olive oil (helps retain color and distributes flavor) and leave it alone for a week or so and see what happens.

A funny aside here. We planted the Habinaros and some green peppers early in the spring. The Habinaros did well, but the largest one only got about an inch and a half long. We weren't sure what peppers grew (turned out the green peppers never showed up) but there were bright orange peppers and some dark green ones. The wife figured the orange ones were the Habinaros and the green ones were, well, the green peppers.

She took two of the green ones to work and cut them up in her salad for lunch. Well, the green ones were Habinaros too.... After almost dying from the first bite....she tried picking the hot peppers out of the salad....but they had "infected" the whole salad so much she had to throw away the whole thing.

 

[TomInPA]

All we need to do is sub the Anaheims for Jalapenos, and we will get some serious heat! I love these recipies from the garden. I posted one last year and while it may never be duplicated, it was in the same vein. Fresh garden ingredients can enhance smoked meats in a big way.

I have a Picnic Ham and a Brisket ready to go. I had to freeze the brisket, but the shoulder might be a good weekend project.

 

[Bounce]

I make a hot sauce that mostly habs with some onion, carrot, and vinegar. Hotsy totsy for sure.

 

[TomInPA]

Today's guest is an easy picnic ham (shoulder). Currently at 162 degrees in a 230 degree pit. I figure on some good pulled pork for dinner.

 

[Fred W]

MMmmm... Pork.

 

[Blind Squirrel]

It was raining and in the 70s this morning, so I took the opportunity to cold smoke some cheese to take with me for lunches this coming week.

I used my A-MAZE-N smoker ( https://www.amazenproducts.com/ ) (No affiliation, I just like their product). It looks like they have come up with some new products since I bought mine a few years back.

I forgot to take pictures. I will photo document the process the next time I do some more cheese.

 

[08FJR4ME]

I wonder if you could just roll up some expanded metal and get the same results?

Dave

 

[Knifemaker]

It was raining and in the 70s this morning, so I took the opportunity to cold smoke some cheese to take with me for lunches this coming week.
I used my A-MAZE-N smoker ( https://www.amazenproducts.com/ .

Not sure I understand how that works. Do you place it over something to get the pellets to burn or do you ignite them directly?

 

[Fred W]

Both ways are supposed to work, but I am reading that people have trouble keeping the pellets or sawdust burning when there is no heat to maintain a draft.

I'm thinking about building a cold smoke generator that uses an aquarium air pump to stoke the fire via a venturi tube setup. Lots of different types found on YouTube, but here is my favorite version



It would be easy to integrate that with any kind of smoker chamber (either offset or vertical) since the fire is so tiny and in a separate burn chamber.