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01-19-2008, 01:59 PM | |
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HELP! I have a smoker and don't know how to use it!
OK. Here's the deal. I got a smoker for Christmas. But the deal is that I have no idea how to use it. I know there are some excellent smokers on the Planet, so here is my plea for help.
Description of smoker here Basically, I know nothing about smoking meats. I'm looking for advice from you guys as basically a beginners guide to smoking. I know the recipe supercenter is out there, but as far as how to smoke something, I have no clue. As far as what kinds of meat to use, how long to cook it for, what to season it with, what kind of wood chips to use, and what to do to keep it from drying out. As well as any tips for me to get started. Any recipes that would be good for beginners would be very much appreciated. Thanks in advance for all your help. (I already know that antifreeze makes an excellent marinade) |
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01-27-2008, 06:01 PM | #91 | |
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01-27-2008, 06:14 PM | #92 | |
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01-28-2008, 10:23 PM | #93 |
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So I did the Boston Shoulder roast today and it was Awesome. I used cdcox's rub. It was fantastic. Thanks for all the help!
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01-28-2008, 11:33 PM | #94 | |
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Excellent, glad to hear it. |
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01-29-2008, 12:38 AM | #95 | |
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What about the rest of the details? What wood chips (snicker) did you use? How long and at what temp did you smoke it at? Did you baste? How did it pull? |
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01-29-2008, 08:34 AM | #96 | |
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It probably doesn't compare to the Q you guys put together, but it was pretty damn good for what I usually eat. |
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01-29-2008, 08:40 AM | #97 | |
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01-29-2008, 08:55 AM | #98 |
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“Make no mistake. If you try anything to raise the cost of vishessavatubs, I will veto it.” - Joe Biden, SOTU 2023 |
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01-29-2008, 06:50 PM | #99 | |
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06-28-2008, 05:44 PM | #100 |
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Hey fellers, I'm getting ready to do some ribs tomorrow. I've never done them and am looking for some advice.
I was going to make a dry rub and put it on tonight, I was going to use a cup or so of Brown Sugar Some Season Salt Paprika Pepper garlic powder onion powder and some crushed red pepper flakes Is there anything else I should add? Should I baste some sauce on there? If so what kind (I live in BFE, so they don't have a lot of good stuff)? How long should I leave them on there? I'm assuimg 225... They are pork spare ribs, is there anything different from babybacks? Sorry for the 20Q, but I'm a n00b... Appreciate any help you guys could provide. Thanks in Advance! |
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06-28-2008, 06:18 PM | #101 |
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I used this rub last week. Makes enough for several racks. It was quite good.
1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Accent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder |
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06-28-2008, 06:24 PM | #102 |
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I forgot to mention.......Put the brown sugar in a low temp oven on a cookie sheet for 20 minutes or so to let it dry out. That way you won't get those clumps and it will sprinkle evenly. This recipe is part of a rib cooking technique that is immodestly titled Best Ribs in the Universe. I must admit that they were damn good. Here's the source...
http://www.virtualweberbullet.com/rib1.html |
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06-28-2008, 06:26 PM | #103 |
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I made crab diablo tonight... spicy marinara sauce and crab and pasta.
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06-28-2008, 08:12 PM | #104 | |
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06-28-2008, 08:17 PM | #105 |
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