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Smokin with the Warrant Man

Iron Mike has been killing the smoking thread for a while. Some good weather and finally a little spare time, so I thought I'd bring my game...
 
My big smoker bit the dust some time ago, so I put together a small charcoal model I got as a gift a few years back, 
 

 
I know it might be sacrilege to some, but I prefer using electric smokers because I rarely have time to properly tend to charcoal, So I bought an electric element and with a few mods, I'm in business!
 
 
 
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I usually like Mesquite, but had some Hickory leftover,so Hickory it will be....
 

 
Smoker ready to go for later... time to brine.... what's it gonna be? Chicken I reckon....
 
 
 
This has me concerned.. 
 
 
 
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not for safety or quality reasons.   more than enough salt and vinegar in there , BB dates  on things like that are just ways to get people to throw out perfectly good product.  
 
What concerns me is the evidence that it has taken you well longer than a year to only get about 2/3 of the way thru a bottle of crystal. ;)
 
 
 
Ashen,
 
Man, nothing escapes you guys... I see much "detective" type inclinations here frequently... haha 
 
Truth is, I've got more hot sauce than you could shake a stick at. I eat it almost without fail everyday. I collect it and I make it. But for some psychological deal, that I'm not learned enough to comprehend, I still buy more... while knowing full well I've already got a ton... And now, since my involvement here and the generosity of so many, I've got a lord's plenty.. But sure as hell as I sit here, I will sometime soon find myself at a store somewhere and see some hot sauce and buy it... Special "sales" kill me.. I would elaborate and try to guess somewhat how many bottles I actually have, but no doubt most would think I was exaggerating or lying. So I will simply say, that I have presently more than I could use for a long while. Don't know if there are any "preppers" in the crowd, but in the event of SHTF, I'll be the dude trading hot sauce....
 
Long time - no post. Today is the day. Got out the little electric smoker mod I built some time ago and decided it was time for some ribs...
 
Two slabs...
 
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Thanks to the spice guru from Australia - aka Shorerider, I've got some great rub. This time however, no one gets theirs til I get mine (inside joke for those in the know.)
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Well coated...
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Malted hops and barley... a "must" for such endeavors..
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An hour or so later looking good!  (had to cut the slabs in half to fit in the small smoker)
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Some time later, looking better!
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Time to eat!
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To my dismay, I realized after all was said and done, I forgot to take pics (the money shot) of a single rib cut from the slab. Oh well. That's how it goes I reckon. But know, they were awesome! Thanks Shorerider! That rub is as good as it gets. Tonight I am full and happy, my neighbors on either side of me are happy too!!! As an aside, the ribs needed nothing more. The seasoning was perfect! The best part is that I still have half a bottle left!
 
Cheers Shorerider! Thank you for a wonderful dinner.  :cheers:
 
 
 
Rajun Gardener said:
All this SR rub talk going on and I don't have any. What's the bribe costs to get some? SR, where you at? Talk to me. We can trade recipes.
 
 
Reggie the ribs look like they were cooked hot and fast. Is that a little Masterbuilt smoker?
 
Nothing escapes the master....
 
The rub is not "hot" but the spicing really is top notch. I would buy this over anything commercial I've ever tried (to feed the masses.) I might kick it up a bit for myself but that's what sauces are for. If you get some, I think you would dig it.  Dude has my vote!
 
My little rig is a "Char broil" brand charcoal smoker I got as a gift many years ago. It wasn't until my regular smoker "gave up the ghost" that I took it out of the box. I did some mods (see earlier in this thread) so I could put it to use for me.
 
You are correct in that it was a rather "fast cook" rather than slow. Today, ambient temps were around 98 degrees fahrenheit. My first go at it with this variable. It has an electric (non-adjustable)  element that I haven't seen eclipse 250 at peak. Today was a little different, went high very quickly so I pulled them an hour before I normally would, Worked out great, otherwise the other hour would've made them dry as a powder keg..
 
That rub, really is some good sh*t.
 
bob65 said:
Those ribs look fantastic Reggie. Making me hungry.
 
 
I am jealous of the ribs you get over there, most of the ribs you buy over here have most of the meat cut off.
 
Hard to find good ones without taking out a second mortgage.
 
Bob65,
 
Curious to hear that, if I'd bet money on such a thing I would've lost. I've always assumed that the "regular" Australian meat fare would put ours to shame. Reckon I was misinformed...  :cheers:  
 
Generally speaking, the meat here is fantastic. But with some things it is lacking.

Like ribs for instance. Usually not much more then the bone with the little bit of meat in between them, unless you go looking for good ones and are prepared to pay.

I guess it is catering to the masses and giving them what they have come to expect

Sent from my SM-A530F using Tapatalk
 
Rajun Gardener said:
All this SR rub talk going on and I don't have any. What's the bribe costs to get some? SR, where you at? Talk to me. We can trade recipes.
RG, I'm happy to trade care package for care package. As for the recipe, well, Mike has already tried, and unfortunately your luck won't be any better :D . Shoot me a PM and we can work something out.
 
WarrantMan said:
Nothing escapes the master....
 
The rub is not "hot" but the spicing really is top notch. I would buy this over anything commercial I've ever tried (to feed the masses.) I might kick it up a bit for myself but that's what sauces are for. If you get some, I think you would dig it.  Dude has my vote!
 
That rub, really is some good sh*t.
Great looking ribs, Reggie  :clap: . I'm glad you got more than you did last time, I'm sure they were delicious. And yes, I make the rub without heat. That way, people who don't like heat can enjoy it, and the people who do will always be able to add some pepper powder to the rub, or hot sauce after the cook.
 
Bob is right, racks down here are always lacking meat. For some reason they are always just ribs connected by meat, even those labeled "American style ribs", go figure. 
 
I'm working weekends for a while so today was my "Sunday." After completing some much needed chores, time to grill and chill... I had marinated three small ribeye steaks trying to replicate some incredible beef I recently had at an asian/south american "fusion" restaurant. I didn't quite get there but pretty damned close. A teriyaki sauce, powdered garlic, and some "sweet" dumpling sauce. I think perhaps I was missing ginger but the steaks were killer anyway. No complaints.
 
Did a few poppers and some vegetables. Awesome!  For dessert, grilled pineapple glazed with some commercial cane syrup. Not as good as the real thing (hard to obtain anymore) but it works just fine.
Deliciouso!!
 
Early shift tomorrow so my day closes fast. My offering:
 
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Thanks all.
 
The anchovies in the poppers aren't for everybody but they suit my palate just fine. You have to use a sweeter/milder cheese or the salt can be a bit overpowering otherwise. Pimento works great.
I like experimenting with the poppers. Pork sausage works well too.
 
I forgot to mention that I coated the vegetables in sesame oil before shaking on the seasoning. It adds another delicate layer of flavor that squares quite well with the smokiness of the grill. 
 
The pineapple cooked in this way always delights. I've tried other "simple"  type syrups such as Karo corn syrup which does well and Blackstrap molasses too. The longer you cook and slather it with syrup the better. I was hurried here or I would've made a better blackened candy crust on all sides of the wedges... just FYI should you ever give it a go. 
 
:cheers:
 
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