I hate that I didnt make it over there. Once they went on at noon, it was pretty much non-stop until they came off. Did you stick with just the dry rub or did you sauce it as you took it off?
Smoking Food Thread
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I hate that I didnt make it over there. Once they went on at noon, it was pretty much non-stop until they came off. Did you stick with just the dry rub or did you sauce it as you took it off?
RacerDeac
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Used a "wet" rub...made the dry rub and then formed it into a paste with Texas Pete and Worcestershire sauce. Rubbed it on and left it in a plastic bag for 36 hours before the smoke. Not sure if the paste helped impart much flavor, but it definitely made it easier to rub down. I typically cover my butts and ribs in yellow mustard before rubbing for the same effect.
I had some Stubbs on the table for people that insist on sauce, but the meat didn't need it and it looks like only 1-2 folks used any based on the bottle coming back home nearly full.
Deacon923
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Very strong work by TSY on Saturday. Very strong indeed.
captruss24
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Slightly off subject, but did y'all see the Bibs guys in the Gold Lot on Saturday? They were two spots down from us and I guess they were catering a private tailgate.
TuffaloDeac10
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Hey friends!
TeacherFianceeDeac and I have stupidly arranged to host my family for Thanksgiving. What do I need to know about smoking turkeys that I haven't learned from smoking chickens? Is cajun seasoning appropriate for the holiday? How do I find an non-pre-brined bird?
Preesh.
TeacherFianceeDeac and I have stupidly arranged to host my family for Thanksgiving. What do I need to know about smoking turkeys that I haven't learned from smoking chickens? Is cajun seasoning appropriate for the holiday? How do I find an non-pre-brined bird?
Preesh.
RacerDeac
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How to ID enhanced meat:
http://virtualweberbullet.com/enhancedmeat.html
Lots of good info about turkey:
http://virtualweberbullet.com/turkeyselect.html
Turkey Recipes:
http://virtualweberbullet.com/cook.html#poultry
Butterflied Smoking...more even cooking of white/dark meat:
http://virtualweberbullet.com/turkey8.html
ddeacs98
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Look for fresh turkeys. If that doesn't work, try Trader Joe's if you have one near you.
TuffaloDeac10
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I shouldn't return evil for good, but I laughed at this.
TuffaloDeac10
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No TJs. Do have WF and Fresh Market, though. I'll start there. Then I'll check Costco because they have non-pre-brined ribs.
TuffaloDeac10
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This is the most ridiculous question ever, but do you know if the WSM in the butterflyed bird page is the 18" or the 22"? If it's an 18", I'll try that in my ECB. Otherwise... I'll be stuck being all traditional.
RacerDeac
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Gotta be an 18, because one of the pictures shows it to be an older model with a wooden handle that predates the 22's:
http://virtualweberbullet.com/turkey8_photos/butterflied14.jpg
Edit: More confirmation; it lacks the lower heat shield of the newer models:
http://virtualweberbullet.com/turkey8_photos/butterflied15.jpg
TuffaloDeac10
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:bowdown:
ddeacs98
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It is the smaller one. If you click on Cooking Topics, you'll find this:
Please Note: All of these cooking topics assume the use of the 18-1/2" Weber Smokey Mountain Cooker, not the 22-1/2" WSM.
captruss24
Did I mention I'm a South Carolina fan? You know,
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The new 22.5" WSM is the bomb!!! Truly the SUV of non-custom made smokers on the market for the price.
TuffaloDeac10
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I want one so bad. Got a pit mix instead.
TuffaloDeac10
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Probably should do a practice cook, but I won't have time. Hmmm.
RacerDeac
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Yeah, I might upgrade to a 22.5" to leave at home once we finally build a tow-behind for the tailgate. For now though, the 18 usually just barely fits in the space in the car where I need it to go, so a 22.5" wouldn't be able to make it out to the tailgate as easily.
TuffaloDeac10
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Also gotta remember to email AKA entertainment about next year's RibFest. Too many weddings in June. Gotta hope they pick a weekend that I'm free for.
Also, open challenge to scrimmage any of you to prepare for that.
Also, open challenge to scrimmage any of you to prepare for that.
RacerDeac
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Tsy - I know you've smoked venison in the past. I've got a couple hams, a couple tenderloins, and a shoulder. I think I'm going to bacon wrap one of the tenderloins and grill it up for thanksgiving with a soy sauce/brown sugar marinade. I'm going to grind at least one of the hams for use in chili later. I'll probably cube some meat for stews as well.
Thought I would try smoking either a ham or the shoulder, but I wasn't sure which would be the best bet. I assume it's not going to "fall apart" like pork due to having less fat content, but it should still be pretty good chopped. Any advice from your experience?
Thought I would try smoking either a ham or the shoulder, but I wasn't sure which would be the best bet. I assume it's not going to "fall apart" like pork due to having less fat content, but it should still be pretty good chopped. Any advice from your experience?