REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining
The Official Smoker Thread The Official Smoker Thread
Register FAQ Calendar

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

Reply
Page 4 of 11 123 4 567891011
 
Thread Tools
Old 10-05-2011, 08:28 PM   #76
RS Veteran
 
bcrdukes's Avatar
 
Join Date: Dec 2001
Location: GTA
Posts: 29,012
Thanked 10,501 Times in 4,306 Posts
Advertisement
__________________
Quote:
Originally Posted by Badhobz View Post
Yeah. Typical Mainlander Barbie doll.

Her car even smelled nice. Like a mixture of luxury perfume and a hint of….. vag ? Fish sauce ? Something a bit dank
bcrdukes is offline   Reply With Quote
Old 10-05-2011, 08:39 PM   #77
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,633
Thanked 17,581 Times in 4,297 Posts
wow that looks good
murd0c is offline   Reply With Quote
Old 11-05-2011, 09:36 AM   #78
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,633
Thanked 17,581 Times in 4,297 Posts
making a 10lb butt today (always these last minute party plans) first time I'm trying one out with the bone in so I'm really wondering how big of a difference it will make.



I've been using this rub I got from the bbq comp, I coat the butt in mustard first then apply the rub wrap it in saran wrap and off in the fridge it goes of course
murd0c is offline   Reply With Quote
Old 11-06-2011, 10:08 AM   #79
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
And the outcome?
Posted via RS Mobile
pintoBC_3sgte is offline   Reply With Quote
Old 11-06-2011, 10:54 AM   #80
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,633
Thanked 17,581 Times in 4,297 Posts
Shitty pic but after 12hrs and its 1145pm last night



Thats good when the bone pulls right our correct?



another shitty pick but man it pulled a part nicley
murd0c is offline   Reply With Quote
Old 11-06-2011, 01:01 PM   #81
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,559
Thanked 91 Times in 55 Posts
good stuff murd0c

I finally got my insulated blanket for my smoker..now just to brave the cold and stick something in the smoker ughh
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 11-07-2011, 04:27 PM   #82
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
Lol shouldn't have looked at this thread. Think I'm having pulled pork for dinner :P
Posted via RS Mobile
pintoBC_3sgte is offline   Reply With Quote
Old 12-04-2011, 07:02 PM   #83
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,633
Thanked 17,581 Times in 4,297 Posts
My dad gives me a call today and said he needs to clean out the freezer at his trailer and had a full sockeye for me. Well he was nice enough to fillet it and cut it up in perfect pieces for Indian Candy.

I used a 50/50 mix of brown sugar with salt and I had some 100% pure Canadian Maple Syrup brine mix. Going to let it sit in the fridge until I get home from work 5pm tomm, rinse it and going to toss it in the smoker with maple pucks.

First time making this so I so hope it turns out well. The receipe says 4-12hrs so I guess I will just be checking it samplng every hr

murd0c is offline   Reply With Quote
Old 12-05-2011, 04:43 PM   #84
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,633
Thanked 17,581 Times in 4,297 Posts
out of the brine after almost 24hrs patted it dry and in the smoker it goes
murd0c is offline   Reply With Quote
Old 12-05-2011, 05:35 PM   #85
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
Nice. Hope it turns out good
Posted via RS Mobile
pintoBC_3sgte is offline   Reply With Quote
Old 12-06-2011, 07:22 AM   #86
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,633
Thanked 17,581 Times in 4,297 Posts
I woke up at 430am and took them out, man it tastes good
murd0c is offline   Reply With Quote
Old 03-02-2012, 08:18 PM   #87
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
well 2012 is here... pork butt tomorrow. 5am. couldn't wait any longer haha. can't wait!
25 mins. Behind schedule but were on! Let the waiting game begin!
Last edited by pintoBC_3sgte; 03-03-2012 at 04:27 AM.
pintoBC_3sgte is offline   Reply With Quote
Old 03-05-2012, 09:32 AM   #88
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,633
Thanked 17,581 Times in 4,297 Posts
Where are the pics???
murd0c is offline   Reply With Quote
Old 03-05-2012, 03:42 PM   #89
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
Haha I'll post a couple tonight.
Posted via RS Mobile
pintoBC_3sgte is offline   Reply With Quote
Old 03-05-2012, 06:36 PM   #90
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
here we go..
Begin!


Mop I got for Christmas


enjoying the sunny day


14 hours later.......DONE!
pintoBC_3sgte is offline   Reply With Quote
This post thanked by:
Old 03-17-2012, 03:08 AM   #91
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
Put a Brisket on half a hour ago.. Sleepy... But it'll be worth it
Posted via RS Mobile
pintoBC_3sgte is offline   Reply With Quote
Old 03-17-2012, 07:28 AM   #92
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
Old 03-17-2012, 09:07 AM   #93
RS.net, where our google ads make absolutely no sense!
 
Chicken Balls's Avatar
 
Join Date: Nov 2003
Location: Vancouver
Posts: 901
Thanked 16 Times in 7 Posts
Quote:
Originally Posted by Culverin View Post
How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!
I was wondering the same thing...
Chicken Balls is offline   Reply With Quote
Old 03-17-2012, 09:44 AM   #94
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
Quote:
Originally Posted by Culverin View Post
How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!
i based my cooking for pulled pork off of these guys. Propane instead of charcoal though. rub and mop i made my own.
yes it is pulled pork
pintoBC_3sgte is offline   Reply With Quote
Old 03-17-2012, 12:29 PM   #95
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,633
Thanked 17,581 Times in 4,297 Posts
Quote:
Originally Posted by Culverin View Post
How are you controlling the heat if you're smoking in a conventional bbq?
Any chance you can dive into your method?

Also, is that pulled pork??!?!
Quote:
Originally Posted by Chicken Balls View Post
I was wondering the same thing...
bbq's have settings like a stove as well you just have to control the heat a lot better. the good thing about smoking it's a low temp for a long period of time so if you have a good q it's fairly easy. Remember most people who smoke use wood which they have down to a science and closesing and opening flue's control the heat to the exact temp they need.

I can't wait to see you brisket pintoBC_5sfte, I havent dont one yet and can't wait. It's my 30th next weekend so I'm going to make another pork butt for all my buddies.
murd0c is offline   Reply With Quote
Old 03-17-2012, 12:37 PM   #96
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
Quote:
Originally Posted by murd0c View Post
bbq's have settings like a stove as well you just have to control the heat a lot better. the good thing about smoking it's a low temp for a long period of time so if you have a good q it's fairly easy. Remember most people who smoke use wood which they have down to a science and closesing and opening flue's control the heat to the exact temp they need.

I can't wait to see you brisket pintoBC_5sfte, I havent dont one yet and can't wait. It's my 30th next weekend so I'm going to make another pork butt for all my buddies.
thanks, its looking and smelling so good. I'll post pics up tonight.
happy early 30th
pintoBC_3sgte is offline   Reply With Quote
This post thanked by:
Old 03-17-2012, 04:09 PM   #97
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,559
Thanked 91 Times in 55 Posts
damn its smoking season already?
i fired up my smoker and also had to clean off some damn mold on the outside, was going to do a brisket and pork butt today but i guess i'll wait for next week, crossing fingers that it'll hold out, the good news is my brother bought the a large BGE from costco and we shall do a taste test this summer
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 03-17-2012, 09:46 PM   #98
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
pics of dinner... enjoy

brisket


rubbed and let sit over night


good morning ... 3:30am...


going on


5 hours in


threw on beef sausages 10 hours in


sausages all cut up after 3 hours of low n slow smoking


baked beans


corn


brisket cutting (cooked for 13.5 hours and let sit a hour)
pintoBC_3sgte is offline   Reply With Quote
This post thanked by:
Old 03-17-2012, 10:01 PM   #99
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,559
Thanked 91 Times in 55 Posts
flat only? the point is the best part of the bisket?!
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 03-17-2012, 10:19 PM   #100
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
Quote:
Originally Posted by beatdownvictim View Post
flat only? the point is the best part of the bisket?!
grabbed it from Safeway as i was heading out of town, all that they had. Still, turned out great!
pintoBC_3sgte is offline   Reply With Quote
Reply
Page 4 of 11 123 4 567891011


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


All times are GMT -8. The time now is 01:28 AM.
Contact Us - REVscene.net - Archive - Privacy Statement - Top

Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2024, vBulletin Solutions Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net