04-04-2008, 02:00 PM | #11 |
AKA SeattleNewt
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Clark, you sound like an old pro. I'm new to smoking, so I have nothing of value to say on this topic. I just wanted to get the conversation started again.
What's the Minion method? |
04-04-2008, 02:42 PM | #12 | |
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Quote:
Goatnapper mentioned the Minion method earlier. Basically, instead of starting the fire and continually adding charcoal through the process, you start out with a large pile of charcoal, then you light up a small amount and put them on top of the pile. the charcoal will slowly burn through, giving you many hours of burn where the fire doesn't need to be tended at all. The disadvantages are:
How about temperature? Has anyone done any real experimentation here? Most places I see say to keep it around 220 degrees. I like to keep it a little cooler, usually around 200 to 210, but I haven't done enough testing to see what difference it makes to do it at 190 vs. 210 vs. 240. |
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04-07-2008, 02:48 AM | #13 |
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I smoked a whole chicken yesterday while I did some yardwork. I brined it overnight, put on some Famous Dave's rub, and then smoked it in Hickory laced with Apple. Delicious. It shredded very nicely and we had some great sandwiches. Smoking is a lot of fun. It's interesting to see all the different ways man, in a gender neutral sense, has devised to cook meat.
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04-07-2008, 03:26 AM | #14 | |
Charon
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Quote:
We did ribs today. They were awesome.
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04-07-2008, 03:32 AM | #15 |
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04-07-2008, 04:29 AM | #16 |
Charon
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Not really. I buy both at Costco. Good price and good quality. Price being equal, I would probably go with baby backs most of the time. But they are usually a buck or so a lb. more than spare ribs. So I just let the spirit move me.
Baby backs generally have a more consistent shape and amount of meat per rib, so they are more difficult to mess up.
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04-07-2008, 06:44 AM | #17 |
Master
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Smoked a turkey in a trash can for Christmas.
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04-12-2008, 02:19 AM | #18 | |
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Tell em Goat sent you. Trust me.
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04-12-2008, 02:53 PM | #19 |
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I love to smoke. Especially ribs. I am still toying with my process (which I think is more important than the rub used for ribs), but here is what I do:
0.5. Soak wood chips for 48 hours- I like mesquite on ribs 1. Strib membranes off of ribs. 2. Rub ribs in yellow mustard (thin coat) 3. Apply rub mix 4. Wrap ribs in saran wrap tightly, then wrap in tin foil. Put ribs on grill (I have a side firebox where I put all my charcoal). The thermometer reading in the main portion of the grill where I cook (with no charcoal in that part of the grill) should be about 180-200. If that low, the saran wrap won't melt. Let the ribs cook like this for about 2-3 hours. 5. Take ribs off grill, remove saran wrap and tin foil. Place ribs back on grill for smoking. Add pre-soaked wood chips to side firebox (lots of them) and replace them when they burn out. Ensure smoke burns white rather than black (which indicates an acrid smell). 6. Gently flip ribs as needed, smoke on lower heat for around 2-3 hours. 7. Start basting ribs with your favorite bbq sauce- I love Sweet Baby Rays. Wait for outer coat to start to harden onto ribs, then apply another coat. Do about 3-4 coats. 8. Enjoy. The saran wrap makes the ribs literally fall off the bone, so it is a bit tricky to cook them on the grill after that. You can play with the time they cook in saran wrap a bit to ensure they aren't fully cooked in saran wrap. It is a balancing act, but they are fantastic when done. |
04-12-2008, 05:20 PM | #20 |
AKA SeattleNewt
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Cali, that sounds great. Do you use just plain French's mustard?
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