Smokin' supper...mmm....

Discussion in 'Food & Wine' started by Missourian, Feb 19, 2012.

  1. Missourian
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    Missourian Platinum Member

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    Smoked up some brisket and a bacon bomb fattie...:eusa_drool:.

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    ^ Not really a brisket, used a tri-tip roast instead.
    Marinaded and rubbed, ready to smoke.


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    ^ On the grill, set up the charcoal using the ring of fire method for a 5-6 hour smoke.


    In the meantime...

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    ^ Bacon Bomb Fattie.



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    ^ Just cut a pocket in a roll of sausage, add some stuffing...I used onion, green pepper, mushrooms and sharp cheddar cheese.



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    ^ Smoke for 2 to 2.5 hours at 220 to 270 degrees to an internal temp of 165-175.
    Add a handful of soaked wood chips every 40 minutes.



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    ^ Delicious.



    Brisket isn't finished yet...it takes 6-7 hours. I'll post a pic when it's done.
     
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    Last edited: Feb 20, 2012
  2. xotoxi
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    xotoxi Platinum Member

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    You are making me feel hungrish.
     
  3. Mr. H.
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    Mr. H. Diamond Member

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    Is it done yet?
    Is it done yet?
    Is it done yet?
    Is it done yet?
    Is it done yet?
    Is it done yet?
    Is it done yet?
    Is it done yet?
     
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  4. Missourian
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    Missourian Platinum Member

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    I didn't forget about 'cha, H.

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    ^We ate about half just like like, with some Cattlemans sauce
    And sweet potato fries.
    Delicious.

    The next night I cooked down some onion, green peppers and mushrooms
    in some butter and with some french bread and provolone made a
    Missouri cheesebrisket sandwich.
    Man was it ever good.

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    ^ wrapped this in foil and baked at 250 for 30 minutes.


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    Last edited: Feb 22, 2012
  5. Missourian
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    Missourian Platinum Member

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    Finally got around to fabricating a cart for my Weber OTS.


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    I repurposed a rusted out old Char-broil gasser...

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    A few threaded rods, some aluminum tubing, grill paint and plastic paint...and voila!

    It still needs a few upgrades...a shelf underneath and one on either side for a trashcan and the charcoal caddy, a papertowel holder and the ash-catcher needs mounted, but even as-is, I'm pretty pleased with the results.
     
  6. syrenn
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    syrenn BANNED

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    Good job on the retrofit!
     
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  7. Big Black Dog
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    Big Black Dog Gold Member Supporting Member

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    I smoked a pork chop once but it was hard to keep lit.
     
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  8. The Infidel
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    The Infidel EVIL CONSERVATIVE

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    Brother that looks awesome!
     
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  9. Outback
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    Outback BANNED

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    Yep, that's a pleasing bit of work, and the meat looks bloody awsome.
     
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  10. Missourian
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    Missourian Platinum Member

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    All done.

    [​IMG]
     
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