42 minutes ago, Russ E said:

Arthur Bryant's is ok. A little over-rated in my book.

I thought so to . 

 

 

What is everybody's favorite wood for ribs . I'm using apple for the first time , always used hickory or mesquite before .

44 minutes ago, scaleface said:

I thought so to . 

 

 

What is everybody's favorite wood for ribs . I'm using apple for the first time , always used hickory or mesquite before .

I like pecan most of the time but  I used to smoke with apple but my two apple trees died 5 years ago.ive got plenty of pecan trees on my property so I use it

55 minutes ago, scaleface said:

I thought so to . 

 

 

What is everybody's favorite wood for ribs . I'm using apple for the first time , always used hickory or mesquite before .

generally use hickory for pork.

apple or oak for beef.

spicy sausage, like andouille, gets pecan.

apple will make good ribs also.

1 hour ago, scaleface said:

I thought so to . 

 

 

What is everybody's favorite wood for ribs . I'm using apple for the first time , always used hickory or mesquite before .

Alder for fish (salmon & steelhead), hickory for everything else...

3 hours ago, scaleface said: 

 

 

What is everybody's favorite wood for ribs . I'm using apple for the first time , always used hickory or mesquite before .

I’ve used apple for ribs and it’s good, I like Hickory better though.

When I had a true smoker, I used apple. Now that I have a pellet grill because the smoke isn't as strong,  I'm using hickory 

Heres a half slab . I made two slabs and halved them cuz they wouldnt fit .

I use about Any species of wood that’s not pine, I’ve  had surprisingly good pork using Bradford pear. And it’s always available because they always fall over 

Jalapeño popper today. 
 

 

I smoked a pork butt today

 

 

Today we have chicken thighs and skirt steak. Skirt steak is for dinner and chicken thighs will be turned into spicy chicken salad.

I don't have a BBQ story.... but I do have this.

 

Here for awhile, hunkering down, 65 so we're being very, very careful, lysol, sanitizer, nitrile gloves, etc.

 

We never buy popcorn because we will just eat it a lot. And, I really don't need it... but I do need it if you know what I mean.

 

I get this urge for some comfort food after all the inside routine. I feel like popcorn like a pregnant woman wanting pickles and ice cream.

 

I don't want to go to the store until I really have to again and certainly not to just fulfill a popcorn passion. I get on Amazon and lots of little specialty jars of flavored popcorn for a pretty high price. I just want the cheap bagged stuff that you make in a fry pan.

 

I find this 12.5 lb back for 80 cents a lb. Wow, what a buy!

 

Two days later, Amazon Prime and here it is....

I put a pork butt in the smoker this morning  then in a few fours I'll put some ribs in there .

52 minutes ago, scaleface said:

I put a pork butt in the smoker this morning  then in a few fours I'll put some ribs in there .

About what time should I show up? 

The ribs are rubbed down and I just threw them on the smoker. 2-2-1 is the fool proof method I use. I’ll post the after when they’re done. 
 

 

They turned out good. A little over done (dry) but the flavor was great! First time using pecan for the smoke, pretty good flavor. 
 

 

Couldn't find a ham last time I was at the store, so this turkey gets smoked for Easter.  I did have some ham hocks frozen down, so they're in a pot to which I'll add some collards later.

 

22 minutes ago, CountryboyinDC said:

Couldn't find a ham last time I was at the store, so this turkey gets smoked for Easter.  I did have some ham hocks frozen down, so they're in a pot to which I'll add some collards later.

 

That looks good! I got an injector a couple weeks ago. I haven’t tried injecting yet, but I think a turkey will be my guinea pig pretty soon. 

37 minutes ago, 12poundbass said:

That looks good! I got an injector a couple weeks ago. I haven’t tried injecting yet, but I think a turkey will be my guinea pig pretty soon. 

I see your ribs turned out pretty good too.  I haven't done them because I never bought a stand for them (you can see the smoker's kind of a tight fit even for a 15 lb. turkey).  

I brine the turkey, I used to just use big ziploc bags, but now I use a brining bucket http://www.thebriner.com I bought to make some pastrami like a guy I go to hunt camp with.  I haven't had much luck with injecting on a whole turkey, the breast dries out before the thighs are cooked.   Here's the brine recipe if you want to give it a go.  It's not mine, but I can't remember where I got it.

 

1 tbsp crushed hot red pepper flakes

2 tbsp boiling water

18 cups water

½ cup kosher salt

1 tbsp granulated sugar

4 thyme sprigs, bruised with the broad side of a knife

2 tbsp black peppercorns, crushed with a dowel or bottom of a heavy pot

Three .18 ounce packets Goya Sazón Azafran 

 

Multiply by whatever number you need to immerse the whole bird.

With the Covid-19 restrictions in place limiting the size of this year’s Easter BBQ, I only did two racks of baby back ribs. One set of straight dry rub and the other slathered in sauce, hickory chips soaked overnight provided the flavor. Happy Easter all

On 3/28/2020 at 1:16 PM, 12poundbass said:

Jalapeño popper today. 

Those things are beautiful.  What's between the bacon and pepper?

    Smoked some ribs and a butt yesterday . I'm already tired of smoked pork .

59 minutes ago, CountryboyinDC said:

Those things are beautiful.  What's between the bacon and pepper?

Cream cheese and maple ground breakfast sausage. 
 

I almost forgot, the picture doesn’t show it but we put a small dab of bbq sauce on top of the bacon as well. 

16 minutes ago, scaleface said:

    Smoked some ribs and a butt yesterday . I'm already tired of smoked pork .

I can only do so much pork too. I did a ham last Sunday and ribs today. I’m taking a break from pork for a while. 

Edited April 13, 20206 yr by 12poundbass

I did baby back ribs and rack of Lamb for Easter Sunday.

 

1 hour ago, LonnieP said:

I did baby back ribs and rack of Lamb for Easter Sunday.

 

How did you do the rack of lamb? Recipe? Temp? I have one in my freezer?