Nice box mike!!!
https://www.youtube.com/watch?v=7Pk9vrtbpds
https://www.youtube.com/watch?v=7Pk9vrtbpds
food MikeUSMC: "Bury Me in Smoke"
- Thread starter MikeUSMC
- Start date
Thanks for the recommendation! Great price too.MikeUSMC said:Last year, for Christmas, my wife got me a Nutrichef Bluetooth grill thermometer, and I'm really happy with it. I think it only comes with 2 probes, but can accommodate 6, so you have to order the other 4 probes separately (I did). It's nice for doing big cooks (multiple pieces of meat). Plus, you can just roll over and look at your phone in the middle of the night, instead of having to go outside and check on everything. It also has alarms you can set, and temperature graphs you can monitor/look back on, which is nice. Very user friendly too
Smart Bluetooth BBQ Grill Thermometer - Upgraded Stainless Dual Probes Safe to Leave in Outdoor Barbecue Meat Smoker - Wireless Remote Alert iOS Android Phone WiFi App - NutriChef PWIRBBQ80 https://www.amazon.com/dp/B076B36HF9/ref=cm_sw_r_cp_api_i_Xwr1DbGDP7SSK
Pulled a slab of pork belly out of the freezer to bring to a party last night
PORK BELLY BURNT ENDS!
After 3 hours of open (cherry wood) smoke at 275*, toss 'em into a foil pan. Sprinkle with brown sugar and HEAVILY drizzle with honey. Cut up a stick of butter and spread the pads out. Cover with foil and back onto the smoker
Let 'em get happy for another 1.5-2 hours with the butter and stuff, and this is what you should end up with
Drain the braising liquid (butter) and GENTLY toss them in BBQ sauce. They're gonna want to fall apart so try to be delicate. I just squeezed a ton of sauce all over the top and tossed them around by hand. Back on the smoker, UNCOVERED, for another 15-20 minutes to let the sauce "set" and get nice and tacky, aaaaaaaaaannnd...
BOOM!
So freakin' amazing! Gotta be one of my favorite smoked snacks. I should really make these more often
Thanks for looking!
PORK BELLY BURNT ENDS!
After 3 hours of open (cherry wood) smoke at 275*, toss 'em into a foil pan. Sprinkle with brown sugar and HEAVILY drizzle with honey. Cut up a stick of butter and spread the pads out. Cover with foil and back onto the smoker
Let 'em get happy for another 1.5-2 hours with the butter and stuff, and this is what you should end up with
Drain the braising liquid (butter) and GENTLY toss them in BBQ sauce. They're gonna want to fall apart so try to be delicate. I just squeezed a ton of sauce all over the top and tossed them around by hand. Back on the smoker, UNCOVERED, for another 15-20 minutes to let the sauce "set" and get nice and tacky, aaaaaaaaaannnd...
BOOM!
So freakin' amazing! Gotta be one of my favorite smoked snacks. I should really make these more often
Thanks for looking!
They look fantastic Mike, I've been wanting to make some for a while now!
Adult lollipops!
Made a charcoal basket for the new rig for a test run. I'm trying to see if I can get a longer, "uninterrupted" burn time by burning charcoal vs. splits for overnight cooks. Sucks having to add splits every 1.5 hours or so on a long cook, like a brisket, when the cook goes overnight; catching 45 minute catnaps on the couch or in the garage, here and there, etc. Shit gets old quick, lol. It'd be nice if I could get a solid 4-6 hours of sleep during an overnight cook like I can when I smoke stuff on the barrel.
I'm gonna do another test run with briquettes soon because my smoker ate up this big bag of lump in about 4.5 hours, running at 275*F
Went to another party last night (bigger crowd) and I made 11 more pounds of pork belly burnt ends
(I threw the 3rd slab in my freezer for later)
Sofa king good!
Thanks for looking!
I'm gonna do another test run with briquettes soon because my smoker ate up this big bag of lump in about 4.5 hours, running at 275*F
Went to another party last night (bigger crowd) and I made 11 more pounds of pork belly burnt ends
(I threw the 3rd slab in my freezer for later)
Sofa king good!
Thanks for looking!
Man, that looks SOOOO good!
Walchit said:
Thanks, guys. Yeah, the "snake" (with briquettes) was gonna be my next test run, with some sort of divider in the basket. I'm heading to a party next Sunday at 3pm, and I offered to smoke a brisket and a pork shoulder, so I'll be doing that overnight on Saturday. Those will be the guinea pigs, lol. Probably still too far out to accurately predict the weather for Saturday night, but as of right now it's supposed to get down to 11*F. Guess we'll find out how it works, one way or anotherDownRiver said:
Your recent cooks have all had me drooling over my phone, awesome stuff, mate.
Is the steel used in that basket galvanized?
Is the steel used in that basket galvanized?
Thanks, mate! Means a lot to me!Shorerider said:
NO!Shorerider said:
Stainless. (Maybe it looks that way from filtering the pic) Don't wanna give anybody galv poisoning, haha. I've had that a few times as an Ironworker from cutting up beams and bridges and shit with a torch. That shit is no picnic, and there's no cure for it! They say milk helps, but I think that's a load of crap. When you're that nauseous, who the hell is gonna wanna start chugging milk anyway? 
Same material that I used when I built the bigger basket for my barrel:
http://thehotpepper.com/topic/63957-mikeusmc-bury-me-in-smoke/?p=1541502
(^ I always forget that I built that thing, lol. It's buried in my shed somewhere!)
I kinda figured, as an ironworker, you would know all about using Gal for something like this. Have you thought about adding two partitions lengthways to create an "S" shape for a slower burn?
Yeah, I'd thought about that, but I'm not sure the basket is wide enough (13.5"/34.5cm) to do 2 partitions and still keep the heat up high enough, especially in the Winter. I ended up splitting it down the middle with one divider. It's easily removable, so if needed, I can reconfigure it at a later time. Maybe I could try 2 short partitions, running the short way at some point too (?). It's just gonna take some trial and errorShorerider said:
Pic, flipped around, so Shorerider doesn't have to do a headstand to see it too:
^ That better, mate?
Here's the fuel I have to get me through the night. If it comes down to it, I still have about a 1/2 cord of split oak in the backyard
Layered in some briquettes, then added some post oak and pecan chunks at the beginning of the snake, then pecan and cherry chunks toward the end, when the pork should be going on:
Between the basket and the chimney starter, I've already gone through a little over a bag and a half (30lbs) of briquettes. Added a few more wood chunks toward the top and some nice Douglas Fir 2x6 for good measure
Nah, that 2x6 is blocking an empty "hole" where I'm gonna dump the chimney starter to kick the snake off
Trimmed the pork early this morning, and it's been brining in cream soda, salt, pepper and granulated garlic all day. Gonna get the brisket out of the fridge and start trimming, injecting, and hitting it with rub in a little while
3:45pm here now. Gonna be a long night
Stay tuned
Good Luck!!
If that doesn't work you can try to add the loaded basket then fill around the basket with briquettes to make the snake a little wider. They should light easy and burn about the same.
You might have to use cube starters or a torch to get it lit without messing up the outside snake.
If that doesn't work you can try to add the loaded basket then fill around the basket with briquettes to make the snake a little wider. They should light easy and burn about the same.
You might have to use cube starters or a torch to get it lit without messing up the outside snake.