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MikeUSMC: "Bury Me in Smoke"

Ok, I started with a Jim Beam barrel on Craigslist for $100



Sanded it down with a wire wheel on an angle grinder on the bands.
80 grit, then 120 grit, then 150 grit sandpaper "flapper" wheel on the oak
Cleaned it up nice


5/8" self tapping stainless screws (predrilled pilot holes) in every stave to hold the bands up, and to stop the barrel from falling apart when I cut the top off. This took FOREVER


Off comes the top, out comes the loose char. Smelled like smoky bourbony awesomeness


Little 14" Weber "Smokey Joe" for the bottom. I drilled a ton more holes in this for better airflow, and altered the legs a little so it would sit lower




Access door to refill water pan/charcoal




Four 3/4" threaded pipe air vents w/ caps to control the airflow. High-temp, food grade caulk in each stave joint



Somewhere along the way, after all the hardware was on (holes drilled), I was ready for paint. I love the textured look of this stuff. (Spray paint) "Forged Hammered Antique Pewter"



A coat of stain, and BOOM!

'MERICA. :cheers:









Boss, let me know if you want me to delete any of the double posted pics. I'm not looking to get in trouble here :)
 

MikeUSMC

Extreme Member
hard to fairly judge from a picture but you might need to crack your inlets open a bit further judging by the white stuff spewing from your purple beast. 😉 unless of course you have been elected the Pope of BBQ. 🙂

“Pope of BBQ” 😂

Yeah, man. I’m still having trouble dialing this cooker in. I think I’ve only cooked on it two or three times so far. First time I fired it up, I filled the charcoal basket and dropped two starter tumbleweeds on top and lit it that way. Left the lid open and the intakes wide open until the coal were definitely lit, and it still took almost 3 hours for the white smoke to stop. The next couple of times that I used it, I dumped a fully lit chimney starter of coals on top, and it did the same thing. I’m having trouble getting that nice, thin blue smoke that we all aim for. I’ve tried both lump and briquettes; no difference.

I’m hesitant to try putting the tumbleweeds BELOW the charcoal (and lighting it from the bottom) because I think, since the flames will be going straight up, it’ll be nearly impossible to get the temp down once the entire charcoal basket is lit. I could be wrong though. Might be worth a shot
 

MikeUSMC

Extreme Member
Beef “Dinosaur” Ribs 😎🔥

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Smoked low and slow on my WSM, between 225-250°F, over charcoal with post oak and cherry chunks, for about 12 hours.

Thanks for looking 🍻
 

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Grass Snake

Extreme Member
What kind of wood you using? That's nice looking bark on them ribs.
 

MikeUSMC

Extreme Member
Thanks, bud. I smoked these on my WSM over B&B Charcoal briquets and chunks of post oak and cherry wood. Used these 2 rubs:

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Grass Snake

Extreme Member
Thanks, bud. I smoked these on my WSM over B&B Charcoal briquets and chunks of post oak and cherry wood. Used these 2 rubs:

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Never heard of that rub, gonna have to try it out. Have you tried any rubs from Chupacabra, Kosmos, Sucklebusters or Meat Church? Right now I’m liking the Chupacabra but looking to add something else to the rotation.
 

MikeUSMC

Extreme Member
Have you tried any rubs from Chupacabra, Kosmos, Sucklebusters or Meat Church?
Lol, yup 😉

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Go back one page to see some spare ribs I made with Kosmo’s stuff 🔥👍🏻

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Meat Church has some bangers too. Their “Honey Hog” and “Honey Hog HOT” are great on pork, and their “Holy Cow” is amazing on brisket. Their chili seasoning is BOMB too! I love their stuff. They just came out with a “Texas Sugar” rub (I think that’s what it’s called) very recently and it’s been getting rave reviews. I’m looking forward to trying that one soon.

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The only one of these that I’ve tried from Sucklebuster’s so far is the “Texas Brisket Rub” (on a brisket). I’ll give it another shot but, I was kind of underwhelmed. Meh. I forgot I even had that “Sugar Daddy” one, haha. I’m going to have to try that on some ribs or pork belly soon!


Never tried Chupacabra though. If you’re looking to give those Hook’s rubs a shot, use promo code “IRON MIKE” at checkout for 15% off your order, lol. The owner is a super cool guy who offered me an ambassadorship on Instagram. Believe me, I never would’ve accepted if I didn’t really like their products.


Let me know if you’ve been eyeing any other rubs lately. There’s a chance I’ve already tried them. These are all full of rubs, glazes, injections, sauces, thermometers, gadgets, etc. lol 😂
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I’ve been busy… 😎🍻
 
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Downriver

Extreme Member
And to think, I knew you when you bought your first tool box. My, how you've grown young man! :rofl:
 

Grass Snake

Extreme Member
Holy Guacamole man, you have quite a selection. I’ll give your Hooks a shot even though it’s from Utah😜 Yes please try the original Chupacabra and let me know your thoughts. I’ll send one if needed but you gotta try that one.
 

MikeUSMC

Extreme Member
🥓 BACON WRAPPED SMOKED OREOS 🔥

You’re just gonna have to trust me on this… 😂

Regular sliced bacon (not thick cut), wrapped around a double stuffed Oreo, and hit with a light dusting of Kosmo’s Q “Honey Killer Bee” rub:
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These were absolutely delicious and, obviously, ridiculously easy to make. The only things I’d change next time would be:

1. Try this again with the peanut butter Oreos

or

2. Use these original flavored Oreos, but glaze them with a really sweet BBQ glaze towards the very end of the cook

Don’t knock it ‘til you try it! 🔥
Thanks for looking! 🍻
 
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