• Welcome to OGBoards 10.0, keep in mind that we will be making LOTS of changes to smooth out the experience here and make it as close as possible functionally to the old software, but feel free to drop suggestions or requests in the Tech Support subforum!

Smoking Food Thread

I'm baffled that something like that doesn't exist yet. I wonder how well it works, considering almost every grill/smoker is essentially a Faraday cage. I'll buy in on the second or third iteration of this thing for sure.
 
Yeah, it seems so simple to make that a few should already be out there. They may be, but are out of the average smoker's price range. One of the interesting concepts is the wood block actually serves as the charging unit for the probe.
 
That's either

1) A legit cool kickstarter thing
2) They haven't worked out how not to torch the device

I mean, the reason that doesn't exist isn't because nobody's ever thought of it. It's because designing an affordable transmitter that your blazing hot grill won't fry to a crisp after a few dozen uses is difficult. Especially when you combine it with enclosing it in a steel box.

I'm always wary of kickstarter things that are obvious ideas with extremely difficult technical hurdles.
 
Made some bacon sushi for the tailgate Sat. While good, I think a bacon weave is a much better structure for smoking.
 
To donate a rub recipe in answer to question asked a while back, I have found a rub by Dr. BBQ who called it Big Time BBQ Rub.
I have made some variations due to lack of spices at times, but I really like the rub on a butt that sits overnight before sitting on the Big Green Egg for about 16 to 20 hours at about 200 degrees.
Here is the original recipe:

Big Time BBQ Rub
Ingredients:
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup granulated brown sugar
1 tbsp granulated garlic
1 tbsp granulated onion
2 tbsp paprika
2 tbsp chili powder
2 tbsp freshly ground black pepper
2 tsp cayenne
1 tbsp thyme leaves
1 tbsp ground cumin
1 tsp ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.
Yields 1-1/2 cups

I have a friend who runs a BBQ restaurant who recommends for home use, the commercial Butt Rub that was mentioned. I use it sometimes but mix in equal parts of turbinado sugar.

Good Cookin'
 
is 1/3 pound cooked per person a good rule for pork?
 
Are you doing sandwiches or straight up pork. 1/4lb is avg per sandwich, and I usually say 1.5 per person when I figure jobs. You'll need more if you plan on serving without buns.
 
Also remember you'll lose roughly 1/2 the pre cooked weight in fat rendering unless you get a lean cut.
 
i'm not smoking this time. 30 people, including a few jews, probably ordering from little richards. was thinking 10 pounds coarse chopped for sandwiches and 3 chickens. should I up the pork?
 
I think you'll be ok, assuming there are 25 people, the 10 lbs equals slightly less than 1/2 a lb per person, plus you'll have sides and chicken.
 
Putting 4 butts on the WSM tonight for the game tomorrow. Hopefully the rain doesn't cause too much havoc, it is under a deck so that should help a little. I could put out a tent, but that is already packed for the tailgate.
 
These are spares. I'll cook them at around 275 for 3-3.5 hours. Depending on the rain and how much it cools the smoker, I may have to go longer.
 
Here's some from a tailgate a few years back.
33837_179455315417158_2119787_n.jpg
 
tsywake said:
In addition to the ribs, I'm trying smoked green beans tomorrow.
Click to expand...

Green beans?
I am always interested in veggies and fruits on the grill. Got meats down pretty much.
 
You must log in or register to reply here.
Back
Top