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smoking My first attempt at smoking meats...

I picked up some back ribs from Sams Club and added in 3 chicken thighs. I'm pretty excited that I didn't mess it up to bad.

Check it out.
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Just loaded them all in.
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Thighs are done.
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Took ribs out to foil them.
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Finished.... A thing of beauty.
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They tasted great and the wife even liked it!
 
Nice! I'm glad you had the presence of mind to throw a pod or 3 in there!!!!

Smoking is easy. Keep it close to 200 for as long as you can stand.

The thing about smoking is....especially with a SWEET rig like that... as long as you are at it, throw as much stuff in there as you can.

As long as temps are OK, smoke peppers, sausage, chicken, pork, beef, whatever you have in the freezer. The more the merrier.

I smoke the hell out of a pork chop or ham hock whenever I do ribs. I freeze it for a pot of beans some time later.

The best is to smoke some jalapeno halves and then dehydrate them for powder.......GOOD GOD.
 
Chiliac said:
What kind of peppers did you put in there?

A couple of them never made it to the pic:lol:

Anahiem LR, Marconi, Sweet Banana, Cubanelle.... I think that was it.

About an hour in I just went and picked whatever I could find that was ripe...
 
I'd like to say I had a formula but I used garlic salt, pablano powder and pepper...

I'm making up some other hot powders soon but I didn't have much on hand...
 
Now that is a really nice job well done of course and completely finished off with a smack of the lips and a wipe of napkins, of course a afternoon nap afterwards with the awakening of is there anymore left. Next time invite me over and I will evaluate your progress. LOL Good Job
 
Groovy. Garlic salt + poblano powder + ribs = good times

I haven't tried any dry rubs myself. I usually salt my baby backs with Lawry's and then slather on mustard, then wrap in plastic wrap for 24 hours before smoking.

Cheers, TB.
 
I have become a disciple of the dry rub.

If you have it:

Smoked red jalapeno powder (sub cayenne)
salt
brown sugar
garlic powder
onion powder
cumin
black pepper

Simple but wonderful.
 
I have been known to smoke some unusual items,Onion bulbs,garlic bulbs,Kosher Salt,nuts,etc.Try some turbinado (raw) sugar instead of the brown,doesn't burn as much,melts into a nice glaze.Serranno chiles are my favorite Chile to smoke,called moritos after smoke.
 
scoville said:
I have been known to smoke some unusual items,Onion bulbs,garlic bulbs,Kosher Salt,nuts,etc.Try some turbinado (raw) sugar instead of the brown,doesn't burn as much,melts into a nice glaze.Serranno chiles are my favorite Chile to smoke,called moritos after smoke.


Palm Harbor... I used to live in Largo for a few years. I miss Florida :(.

How's the weather down there?
 
Sickmont said:
Still Humid, still humid.

One thing about Fla.it has been so humid the past 2 days walkin was like swimming,but in the space of a hour this afternoon,it was freakin'PERFECT!No humid,cooling off.Of course we haven't had a drop of rain in six weeks,till last nite.City water screwing my plants up royally!
I was in Largo last weekend,Hot sauce festival,beer line unbearable but I picked up a nice Congo plant.Another festival Sunday in St Pete,11:00 start time would be cuttin into kickoff a bit close...plus high entry fee...might make a quick strike though,there is a winghouse close to it.I'm bettin'sickmonts an iggles fan this week!
 
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