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Thread: Smoking [everything]

  1. #81
    Master of Posting pachood's Avatar
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    I'd have to find the recipe, but essentially you make beans with some smoked meat drippings, then put the whole pan of beans, covered with foil with the corner open and smoke away, stirring in the skin on the top every so often...which helps to make them thick and happy.
    See page 3 in this thread for bean action.

    I was talking to one of the local [former] restaurant owners and barbecue greats while I was working on his truck (who learned from sonny bryan IIRC) and he gave me a stripped down version of his famous beans. Seriously some of the best stuff ever. I havent made it in a few years now, but I should do it real soon.
    i like boobs.

  2. #82
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    You still got that famous bean recipe?


    I've been wanting to do a quick cold smoked coleslaw. By putting the shredded cabbage over some some saran wrap, a perforated pan, and ice to keep it from cooking.

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    Somewhat Poster bombthebush's Avatar
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    how did you make that smoked tom basil dip?

  4. #84
    Master of Posting pachood's Avatar
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    Quote Originally Posted by Purps View Post
    You still got that famous bean recipe?


    I've been wanting to do a quick cold smoked coleslaw. By putting the shredded cabbage over some some saran wrap, a perforated pan, and ice to keep it from cooking.
    Ill try to look for the recipe. I think it is at my parents where I used to keep all of my recipes.
    Like I said though, its a simple version of his scratch made beans.
    i like boobs.

  5. #85
    :lolhead: cooper's Avatar
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    I figure we can make just one smoking thread.

    My cousin (Smokehaus) and I built an UDS Upright Drum Smoker over the last two days. We were able to season and test burn tonight. We threw a bacon-explosion in there for good measure. We were able to maintain a baking temperature of 350 for a couple hours and we are now dialing her into the smoking zone to see how long she can maintain it.

    I'll take better photos tomorrow.

    Last edited by cooper; 7/21/2011 at 12:21 am.

  6. #86
    Posting Whore silas's Avatar
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    Im curious, are there any health benefits to smoking over grilling?

  7. #87
    Master of Posting Zoxygen's Avatar
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    lol no

    Quote Originally Posted by CroCop View Post
    hes a god damn legend, you shut your gypsy mouth

  8. #88
    :lolhead: cooper's Avatar
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    Currently smoking a 7lb. Chicken, a rack of ribs and some peppers. I didn't get any pre-smoker shots, but I'll get some when we open her up in an hour. Here are some from earlier. We decided to paint the smoker with engine paint and add the hinges from the old grill (for the dome lid).

    Spraying second coat.


    The Ball valve. To control air flow.


    Break time. We had to feed Lamar.


    We named it Odin.


    Paint completed.


    Char-broil lid now functioning with hinges.



    Tank waiting ever so patiently for some smoked meat.

  9. #89
    Master of Posting Zoxygen's Avatar
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    Thats not a food grade barrel is it...

    Quote Originally Posted by CroCop View Post
    hes a god damn legend, you shut your gypsy mouth

  10. #90
    Workin' Lumber Smokehaus's Avatar
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    Food grade barrels are usually worse than other barrel types due to the liners they come with. As long as you do a high temp burn or two and then grind out the inside you are good to go. Our fire was so hot it removed the paint on the outside.

  11. #91
    Master of Posting pachood's Avatar
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    But what WAS in it?
    I have thought about doing something similar for a long time (but horizontal with an offset box) but I just couldnt get myself to use a barrel I didnt trust.


    Oh, and absolutely add to this thread.
    i like boobs.

  12. #92
    :lolhead: cooper's Avatar
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    Quote Originally Posted by pachood View Post
    But what WAS in it?
    I have thought about doing something similar for a long time (but horizontal with an offset box) but I just couldnt get myself to use a barrel I didnt trust.


    Oh, and absolutely add to this thread.
    It was labeled as Rust Preventative, but it was empty and covered in rust (so there's no preventative in it! ). We burned it for over 12 hours and wire brushed to clean metal. If it is still contaminated we will know in the next few days.
    Last edited by cooper; 7/22/2011 at 12:10 am.

  13. #93
    :lolhead: cooper's Avatar
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    This was our first real cook with our new smoker, so we had quite a fun time keeping here in the smoke-range for 6 hours. We gave our results a B+. (It was really fucking good)

    The spare ribs.



    7 lb Chicken.



    We diced the smoked jalapenos and threw them into a cornbread.


    Ribs were better than we expected. Had a nice smoke ring and the meat was tender enough to pull away from the bone easily, but firm enough to leave a perfect bite mark. I just wish it tasted smokier. We are going to use real wood chunks next time.




    My plate. Definitely have the itis right now... and definitely running tomorrow.
    Last edited by cooper; 7/22/2011 at 12:16 am.

  14. #94
    :lolhead: cooper's Avatar
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    My aunt went shopping and now Smokehaus and I have a pork butt.

    Injected with Apple juice, Water, Salt, Sugar and worstchesire sauce mixture and coated with mustard and smokehaus' rub.


    Do you see the irony?


    2 hours in.

  15. #95
    Doctor Yall Yall's Avatar
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    goddamn that is the tastiest looking thing ever.

  16. #96
    Workin' Lumber Smokehaus's Avatar
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    We don't know when we will be opening the lid (probably another few hours) but we will take pics when we do. If you are looking you are not cooking.

  17. #97
    Master of Posting Zoxygen's Avatar
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    True dat, especially in a smoker, when you take of the lid that kills your heat

    Quote Originally Posted by CroCop View Post
    hes a god damn legend, you shut your gypsy mouth

  18. #98
    Workin' Lumber Smokehaus's Avatar
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    Just did a quick temp check and it has an internal of 165, pics inc.

  19. #99
    :lolhead: cooper's Avatar
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    Quote Originally Posted by Zoxygen View Post
    True dat, especially in a smoker, when you take of the lid that kills your heat
    We just checked our internal temperature. She's at about 160-165F from both sides of the butt. I had to open her a minute later, for about 3 seconds, to get a picture. Smokehaus wasn't happy.

    We are now 4 hours in.

  20. #100
    :lolhead: cooper's Avatar
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    A little peak inside. Not opening for another 30 minutes.


    We made our own sauce, which is going in the smoker for an hour... we don't have liquid smoke.

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