CFB51 College Football Fan Community
Off Topic Boards => Off Topic and General Discussions => Topic started by: Drew4UTk on August 19, 2017, 02:43:21 PM
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I just joined the dark side... i went electric with a remote smoker. It is a masterbuilt, fairly small in capacity... it came out of the box and was seasoned last night for about four hours... while that was going on i pulled some pork ribs and stripped the membrane, dried them, coated lightly in olive oil, and rubbed them in my wife's custom rub...
this morning i pulled the ribs out of the fridge and let them sit on the counter for about an hour or so, fired up the smoker- pecan chips, and set it to 230* for five hours 45 minutes.. i'm about three hours into it right now.
(https://www.cfb51.com/proxy.php?request=http%3A%2F%2Fthumb.ibb.co%2Ff8oxP5%2F4fb37256_982e_48e1_973c_5b0effa8b89a_1_cb429afa4a44c0baf6bcef42243659c4.jpg&hash=4c80604aaa4f10fada83ca3a43454b2b) (http://ibb.co/f8oxP5)
I got the smoker for free- part of a 'congrats you've put up with us for 15 years' thing my company puts on.. i crossed that line a few months ago, but just now getting the stuff. I'd never have bought this on my own- preferring to use standard smokers (but just because i'm a cheapskate).
I highly rec them... i couldn't stand it- i pulled one of the half rack out and sliced a rib off... dunked it in some homemade sauce my neighbor does that is fantastic- and..... bliss.... the smoke is throughout the meat. that's the first time i've managed that all by myself.
anyone got any good smoking specific recipes? I've got a whole pig in my freezer, and both a standing rib eye roast and a tenderloin, both in the 15# class... I'm thinking pork belly next?
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Atomic Buffalo Turds: jalapeno sliced in half and de-seeded. Filled with cream cheese with some cayenne, a l'il smokie, and then wrapped in bacon. Dust with brown sugar and smoke ~350 until the jalapeno is tender and the bacon is crisp.
Fattie: Get a 1# "chub" of breakfast sausage (or similar), spread it out flat in a gallon ziplock. Roll with your choice of filler inside. When you have the roll, make a bacon weave and then roll the sausage roll into the bacon weave. Some people do breakfast fatties (scrambled egg, hash brown, cheese, onion, bell pepper), some people do more savory. I did it filled with pulled pork chili last year made with Badge's recipe plus cheddar cheeses and it was awesome.
(https://www.cfb51.com/proxy.php?request=http%3A%2F%2Fthumb.ibb.co%2Fn2pJE5%2F20160306_134505_shopped2_resize.jpg&hash=868d6f69e2629c80cc595015c9c5c10c) (http://thumb.ibb.co/n2pJE5/20160306_134505_shopped2_resize.jpg)
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had poppers last night from jalapeno's grown in the garden, and bacon from a pig harvested in the spring (and frozen until recently). cream cheese was from store, and of the chive and onion variety. i eat them all the time- my wife's creation... i prefer the bacon crisp.
the 'fattie' sounds like something a guy who works for me makes- and pretty dang good. i really like the things he has made and shared with us, from brisket to turkey (and i'm not a turkey fan), but i need to figure out what woods he uses to smoke with- it's terrible.
the pecan chips i just used impart a straight up sweet flavor- the ends i cut off the pork ribs burst with flavor like a piece of bubbleicious - sweet and with a twang, too. I'm sure the 'twang' came from the apple cider vinager, Worcestershire, 1/4 tspoon of minced garlic cloves (about a cup and a half) in the pan during smoking.
the internal temperature of those things sniffed 170* after about four hours, so- i pulled them, slathered them with that sauce my neighbor makes, wrapped them in foil pretty tightly- put them back in for about half an hour more... they're standing in the wrap on the counter now, and it's killing me not to attack them... i may have pulled one rib off already- and which makes me guilty of biggest smokers sin.
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Well, how'd they turn out?
I've never used an electric smoker myself, as I've always had access to a large offset. The restaurants that I've tried in the past that used electric never impressed me all that much, but it could certainly be different for an individual.
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they were fantastic- according to my wife too tough, but just right for me... i prefer a little resistance when i'm pulling a bone or tearing a chunk free with my jawals... feels... medieval.... yup...
the smoke was thoroughly through the meat... first time i've ever pulled that off... using a grill as a smoker, i usually get that light red ring just under the surface. this one was throughout. i dig that, too.
lesson learned about the little remote- if you turn it on last, the smoker takes the cue from it... won't do that again..