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Username Post: Smoker        (Topic#547031)
Johnny_Upton
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04-19-16 07:45 AM - Post#1665992    


    In response to phantomenforcer

Damn that does look good!
Dis somanumbatching country was founded so that the liberties of common patriotic citizens like me could not be taken away by a bunch of fargin iceholes... like yourselves.

#Filthystrong


 
Pibb
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04-25-16 03:58 PM - Post#1666541    


    In response to Johnny_Upton

that does look very good, every do any competitions?
 
phantomenforcer
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04-25-16 06:38 PM - Post#1666553    


    In response to Pibb

Nah, haven't done any. If it's anything like those shows on television, I'd sooner stay home.
 
Pibb
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04-27-16 04:12 PM - Post#1666711    


    In response to phantomenforcer

selfish , all those people missing out on your good BBQ!
 
Johnny_Upton
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05-06-16 08:02 PM - Post#1667504    


    In response to Pibb

Tee'd up for tomorrow

Pork shoulder, pheasant & duck - Brining right now

Geting up at 4 to fire it up
Dis somanumbatching country was founded so that the liberties of common patriotic citizens like me could not be taken away by a bunch of fargin iceholes... like yourselves.

#Filthystrong


 
Instigator24
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05-09-16 07:52 AM - Post#1667675    


    In response to Johnny_Upton

I've had a cheap Masterbuilt propane smoker for a few months. Probably going to upgrade at some point, but for now it's decent. Thing I like about the propane is I can cook at higher temperatures if need be, and still get that smokey flavour. I usually just do this with chicken, so if I haven't had time to brine them, they need to cook a bit faster.

Anyways, I had a catastrophic event on Friday. I went to the butcher and bought $40 worth of back ribs, rubbed the shit out of them and filled the racks with them. Had a great mix of apple and whiskey barrel chips going...all was good. Not!!

About half way through I noticed a kind of oily, acrid smell coming from the smoker. I opened it up to discover my ribs were black, the racks were black etc. Ruined. I lost my mind.

After an extensive internet investigation, and dismantling the gas mechanism, it was discovered that a tiny spider had infiltrated the gas orifice and partially clogged it with some webbing. This caused a rich, sooty flame that kicked the shit out of my Friday. So if you have a gas smoker, always check your flame before you load your meat.
 
phantomenforcer
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05-09-16 03:24 PM - Post#1667704    


    In response to Instigator24

I hate BBQ tragedies. RIP back ribs. Ruined food has happened to everyone. Show it who's boss by smoking a nice piece of meat in memory of the ribs that could have been.
 
FreezingTexan
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05-16-16 03:42 PM - Post#1668391    


    In response to phantomenforcer

Fuck, Instigator, that sucks ass. Hate when shit like that happens.
Germany, it's like Wisconsin only with a really bad past.


 
Instigator24
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05-19-16 11:25 PM - Post#1668608    


    In response to FreezingTexan

I need a good beef rib rub recipe. My butcher gave me two slabs of beef ribs to smoke for him. I need to impress so I can get the 'cool guy' discount. Any suggestions?
 
ReaperB
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05-20-16 08:56 AM - Post#1668626    


    In response to Instigator24

Beef ribs , have you done them before ? somewhere around 250 2-3 hrs , maybe use crutch for last bit

Mike Mills recipe , have not tried but people seem to swear by his Q. Or checkout Meatheads below that. Similar

Magic Dust:
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
1/4 cup powdered mustard
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne pepper

Big Bad Beef Rub
Recipe
Makes. About half a cup
Preparation time. About 10 minutes
Ingredients
3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

 
Instigator24
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05-22-16 09:13 AM - Post#1668716    


    In response to ReaperB

Thanks.

Used the second one. Just substituted white sugar for brown, and halved the mustard powder. Plus, used chili and cayenne.

Absolutely phenomenal.
 
ReaperB
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05-22-16 10:23 AM - Post#1668719    


    In response to Instigator24

Thats awesome , how long at what temp ?
 
Instigator24
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05-22-16 10:15 PM - Post#1668736    


    In response to ReaperB

Temp fluctuated between 235-250F and I did them for about 4 1/2 hrs. Used straight whiskey barrel chips. I've never done beef so I wanted to avoid mesquite and hickory which I always associate with jerky lol. Wrapped them in foul for the last hour which I think really made a difference. Still had a really nice bark on it. I used about 4 cups of chips in total, added every hour or so.
 
ReaperB
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05-23-16 08:14 AM - Post#1668746    


    In response to Instigator24

You da man, I knew that 2.5 to 3hr was prob short .
 
ReaperB
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04-04-17 08:10 AM - Post#1697238    


    In response to ReaperB

Going to be a good year for smoking .

 
phantomenforcer
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04-04-17 12:14 PM - Post#1697262    


    In response to ReaperB

Awesome. Be prepared to eat like a king!
 
ReaperB
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04-04-17 08:54 PM - Post#1697289    


    In response to phantomenforcer

In 3 days Ive cooked , Kilbasa ,shrimp,chicken legs,ribs ,steaks and smoked bacon.
I had to go pick up my son so he could help put a dent in the pile.
 
phantomenforcer
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04-20-17 05:13 AM - Post#1698221    


    In response to phantomenforcer

Smoked a center cut pork loin the other day. Came out great!



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phantomenforcer
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04-20-17 05:17 AM - Post#1698222    


    In response to phantomenforcer

Smoked then grilled wings with home made buffalo sauce. Pretty much awesome!



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