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Ssssmoke'n!!

Thread starter #51

Dru

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Well i havent dont the jerjey yet but i did do a couple things this weekend..

1/2 Cup brown sugar
1/2 Cup coarse salt
8 cups water
Brined for 6 hours....... id go 4 next time

Smoked for 2 hours cooked for 4 total time at 210




was pretty damned good,,, will slice just like lunch meat... which it will do well..... i just found it a bit salty. maybe shortening the brine time might help?


The other thing i did was smoked a port roast all day yesterday.

Paprika
white sugar
brown sugar
garlic
chili powder

baste with Frenches bal park mustard first then rub...
Smoked for 5 hrs
cooked for 8
at 220..... id go 250 next time i had to pull it and finnish in the oven.

no pick but damned it was good!
 

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newhunterette

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Smokinnnnnnnnnn..... Busy day today in the poultry section.... Sectioned a 40 lb turkey and rubbed it down along with 3 whole chickens and into the smoker they went





Complete and deliciously juicy and tender
 
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Leaseman

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You have too much time on your hands young lady!!! :biggrin-new:

Looks good, time to get back smoking again!!
 
Thread starter #56

Dru

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i need to get doin that again.... The wife went to Port last weekend leaving me at home with the kid.... i totally should have done something up but i just forgot!
 
Thread starter #57

Dru

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no pics sorry,,, BUT!

Dry rubbed 2 pork roasts with
Smoked paprika
suger both White and Brown
Mustard powder
Garlic powder
salt
oregano.

Sat in Fridge for 2 days.
Smoked for 6 hours with Alder cooked for a total time of 10 hours at 175deg
Slow cooked with a whole white onion, Cattleboys and more garlic for another 10

Wholly frack was it good... pulled pork
 
Thread starter #59

Dru

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Did a huge moose orast like my pork up a couple posts...

This smoker is awesome..... roast was near 8-10 lbs.... Dry rub just like up top.
smoked with maple for 6 hours.. cooked for a total of 12 hours in smoker at different temps untill the thermometer hit 150.... roast out and in fridge.....
next day it was on the BBQ on low for about 3-4 hours and bbqsauce applied.....

i promise i will take more pics.... i have been a bit slacking there.....
but... i am going out Pink salmon fishing weather dependant,,, on saturday.. i hear there is schloads of them...... smoker and canner will get the work out ........
 
J

Jeff

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Yes dru You can talk bout the food. , describe it to the best of your ability but a picture says it all. Especially with FOOD

- - - Updated - - -

Quit the slacking. Lol
 
Thread starter #62

Dru

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lol im sorry,,, the whole point of my making this thread was to post pics in it! but i keep forgetting to!
 

Leaseman

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Once it cools down some we are doing another batch of cheese, turned out so awesome!!:Oh Yeah!:

Got a big pork butt that will go in soon too!

Anyone tried a whole turkey?? Thinking about that soon!
 

ScubaDave

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Yeah Dru, friends of ours hit the waters just outside Pedder Bay and were slaying fish last weekend. Weather is supposed to be perfect this weekend...So as mentioned prior, stop slacking more pictures LOL

- - - Updated - - -

Im living vicariously through your food pictures hahaha
 
Thread starter #66

Dru

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Smoked a wack of cheddar on the weekend..
6 bars of it...
Out side temp was 10 deg... i like smoking cheese when its cold out... the first tine i did it the ambient temp. Was too hot.
It makes it too hot in the smoker...this is what i did...

Ambient temp 10 deg
Un plug heater on smoker
Place cheese in racks on the top 2 slots of the smoker
Open vent to 3/4 open...
Place a big bowl of ice on bottom rack to help cool smoke
Smoked for a total time of 2 hours using Alder.. (what i had)
Flipped evey 30 minutes.
Set in fridge for 30 minutes to set
Chryovac and will be in fridge for 30 days....

What did i learn?
Keep ambient temp low... smoke cheese in winter..
Flip alot... i was scared last time of letting the smoke out..
Cheese melted partially through the racks...
I think we will have a win here..
 

Leaseman

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Smoked a wack of cheddar on the weekend..
6 bars of it...
Out side temp was 10 deg... i like smoking cheese when its cold out... the first tine i did it the ambient temp. Was too hot.
It makes it too hot in the smoker...this is what i did...

Ambient temp 10 deg
Un plug heater on smoker
Place cheese in racks on the top 2 slots of the smoker
Open vent to 3/4 open...
Place a big bowl of ice on bottom rack to help cool smoke
Smoked for a total time of 2 hours using Alder.. (what i had)
Flipped evey 30 minutes.
Set in fridge for 30 minutes to set
Chryovac and will be in fridge for 30 days....

What did i learn?
Keep ambient temp low... smoke cheese in winter..
Flip alot... i was scared last time of letting the smoke out..
Cheese melted partially through the racks...
I think we will have a win here..
So in other words you listened to Phil and me!! :highly_amused:....about time junior!! small wink

Don't be so cheap and buy the attachment, then you can cold smoke year round......:popcorn:

Also you should do more cheese all at once....then you have stock in the fridge as it doesn't last long!! I fill all trays except very bottom one....did half a dozen different cheeses including so hot and some spicy!:Oh Yeah!:
 

Leaseman

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You give me too much credit Mike. My cheese smoking knowledge mostly came from you my friend.
"We" fine tuned it......small wink

Can't let Dru get away sounding like he invented it!:rolleyes: :highly_amused:

Still haven't tried many veggies yet, have you Phil?
 

Bow Walker

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Take a sweet Vidalia and make some cross-hatch cuts from the top towards the stem - go about 60% the way through the onion and drizzle it with a bit of olive oil - pop it in the smoker for couple hours.

When it has acquired a decent flavor and aroma, take it out and drizzle it with a good balsamic vinegar - then pop it in the oven to roast until tender..... open a beer and enjoy with a crusty bread to soak up the flavors.


From Google....

  • Cut the top of the onion off. This is the hard part of the onion. ...
  • Remove the outer layer of skin and discard.
  • Brush each onion in olive oil.
  • Liberally sprinkle your favorite seasoning over each onion.
  • Place the onions in your Smoker at 200 to 225 degrees.
  • Smoke for 2 to 3 hours. ...
  • Remove from the Smoker and slice.


 
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Thread starter #73

Dru

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lol Mike, I would take credit but somewhere in this web is the proof you invented it! lol.....


I will get the attachment when money stabilizes, but right now a bowl of ice will suffice!
and when I cold smoke fish I can it so it gets cooked there.... Which I have to do soon....

I am going to keep posting my smoking on this thread, because I will be able to come back to it and remember what I did! kinda like a smoke log....
I have been trying to remember what I did with the chicken breast... that was a good one.. its here in this thread...
 

Leaseman

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How many of you using a dry rub use plain mustard as a binder for the dry rub to the product?

I have been doing this for awhile with the meats and like the end result! :Oh Yeah!:
 

philcott

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I used mustard on the hams I did. I'm not a mustard fan but thought the recipe calls for it so on it went. It was some of the best pork I've eaten in a long time.
 

Leaseman

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I used mustard on the hams I did. I'm not a mustard fan but thought the recipe calls for it so on it went. It was some of the best pork I've eaten in a long time.
I am not a fan either Phil, but have now done at least 10 pork butts using the cheap French's mustard and it adds to the finished product !! Definitely will continue as it is a nice mild flavor..... I am hard pressed to think of another binder that won't clash with the rub.....
 
Thread starter #78

Dru

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looong time mike...

Basic rub
1/2 paprika
bunch of frenches dry
bunch of garlic powder
salt
white sugar
brown sugar
herbs depend on meat being rubbed.....

if its a pulled pork roast I rub the roast with ball park mustard first then apply rub to it.

post 57 is a recipy I did for pulled pork... no ballpark mustard tho
 

Leaseman

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We share a few basics as does most rubs..... I do have quite a few more add ins though......

Not sure about you guys, but my rubs are never the same and never measured! :Black Eye:
 
Thread starter #80

Dru

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that is a fundamental basic about rub's Mike! that's why I only said 1/2 paprika and no other numbers....

I make mine by eyesight in a bowl, if I don't use it all it goes into a jar ... then when there is enough in the jar it becomes the next rub.....
The constant as I have read in BBQ books and saw on tv..... Keep in mind this is from the south US where BBQ is only BBQ if its cooked/smoked over coal or wood...... everything else is grill..... it is also why I have Webers in both propane and coal.... lol.......

paprika
mustard powder
salt
white sugar
brown sugar

that is the base.....
 
Thread starter #81

Dru

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that is a fundamental basic about rub's Mike! that's why I only said 1/2 paprika and no other numbers....

I make mine by eyesight in a bowl, if I don't use it all it goes into a jar ... then when there is enough in the jar it becomes the next rub.....
The constant as I have read in BBQ books and saw on tv..... Keep in mind this is from the south US where BBQ is only BBQ if its cooked/smoked over coal or wood...... everything else is grill..... it is also why I have Webers in both propane and coal.... lol.......

paprika
mustard powder
salt
white sugar
brown sugar

that is the base.....
 

Leaseman

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that is a fundamental basic about rub's Mike! that's why I only said 1/2 paprika and no other numbers....

I make mine by eyesight in a bowl, if I don't use it all it goes into a jar ... then when there is enough in the jar it becomes the next rub.....
The constant as I have read in BBQ books and saw on tv..... Keep in mind this is from the south US where BBQ is only BBQ if its cooked/smoked over coal or wood...... everything else is grill..... it is also why I have Webers in both propane and coal.... lol.......

paprika
mustard powder
salt
white sugar
brown sugar

that is the base.....
That is YOUR base....never have used white sugar, mustard powder or salt in any rub.....yet!
 
Thread starter #83

Dru

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You should.... if you read what basic BBQ is in the South US... that is one of the fundamental starts....
A couple years ago I got right into "TRUE" BBQ.... obviously there are as many recipes out there as there is BBQ's and I have no doubt yours is fabulous! And by no means am I stuck on rubs....
 

Leaseman

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You should.... if you read what basic BBQ is in the South US... that is one of the fundamental starts....
A couple years ago I got right into "TRUE" BBQ.... obviously there are as many recipes out there as there is BBQ's and I have no doubt yours is fabulous! And by no means am I stuck on rubs....
Some are followers...but not me! small wink

I strictly (so far) do rubs .....marinates we do for boneless chicken thighs etc and are straight to bbq. I do have to admit I do like pork ribs with salt and pepper on both sides, wrapped in foil and left on low until the bones show well.....then a light bbq sauce and hit med-high heat for a couple of minutes to finish them off....huge hit at home when kids are over!
 

Bow Walker

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Some are followers...but not me! small wink

I strictly (so far) do rubs .....marinates we do for boneless chicken thighs etc and are straight to bbq. I do have to admit I do like pork ribs with salt and pepper on both sides, wrapped in foil and left on low until the bones show well.....then a light bbq sauce and hit med-high heat for a couple of minutes to finish them off....huge hit at home when kids are over!

Can I be your kid? No wonder they keep coming back.... :rolleyes:
 
Thread starter #86

Dru

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eff u Mike! you just got me hungry! lol........
normally I am 110% Anti foil when it comes to BBQ ... but that really makes sense to me....

I am totally against boiling ribs before BBQ ... firstly you boil out the flavour but mainly it usually turns things to damp for me..
 

Leaseman

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eff u Mike! you just got me hungry! lol........
normally I am 110% Anti foil when it comes to BBQ ... but that really makes sense to me....

I am totally against boiling ribs before BBQ ... firstly you boil out the flavour but mainly it usually turns things to damp for me..
I like to boil beef ribs in garlic cloves, a few onions diced, pepper corns.....wait for 3/4 inch bone to show, put in collender, mix up your favorite sauce and quick BBQ on a high heat!:Oh Yeah!:

Try the foil...unbelievable!

How many pull the membrane off on the inside of the ribs? Big difference to me on beef, smaller diff on porky pig!
 

Bow Walker

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I used to do a cut from the bones of the cross rib roast. I'd take the meaty ones and strip away the fatty, less meaty end to show the bone. I called them Beef Wings.... Cooked the way Mike describes they would be fall-off-the-bone tender.

beef-ribs-1.jpg
 

Leaseman

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Great picture Dan!! :Oh Yeah!:

Every once in awhile I will do up short ribs as a treat!! Man oh man, are they good!!
 
Thread starter #93

Dru

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I hit "Thanks " on that Dan...... But really I hate you! lol......

that makes me really think..... mmmm... hmmmmm?
 

Leaseman

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Now you have done it! I now have to go find some shortribs!!:Doh!:

Going to charge them to you Dan! :highly_amused:
 

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