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06-28-2013, 12:24 PM
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#201 | | I contribute to threads in the offtopic forum
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Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
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06-28-2013, 12:58 PM
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#202 | | In RS I Trust
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The salmon looks great, Last time I smoked it I did it for 15 or so hours and it was awesome.
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06-28-2013, 02:56 PM
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#203 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Originally Posted by Nodnarb  Looks delish!
Also, Steelhead are trout, not salmon... | thanks. I thought the same but they are in fact salmon. Farmed Rainbow Trout / Steelhead Salmon
"Rainbow trout refers to the fish when it is harvested or cultured in fresh water; steelhead salmon is the name used when the fish is harvested or cultured in salt water." - taken from the agriculture and agri-food Canada site Quote:
Originally Posted by murd0c The salmon looks great, Last time I smoked it I did it for 15 or so hours and it was awesome. | thanks man! haha i already want to do another batch it tastes so good
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07-06-2013, 02:05 AM
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#204 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Have a couple of pork butts on smoking away. Also later today smoking some sausages and a stuffed bacon wrapped pork loin.
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07-06-2013, 02:06 AM
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#205 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Originally Posted by beatdownvictim Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
Posted via RS Mobile | So, how did it all turn out?? Any pics ??  | |
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07-06-2013, 10:23 AM
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#206 | | I contribute to threads in the offtopic forum
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Ribs were great but for whatever reason my pulled pork turned out drier Then usual
Quite disappointed since pulled pork is pretty much dummy proof
I'm a dummy  Posted via RS Mobile | |
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07-08-2013, 09:07 PM
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#207 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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pork-taste-tic smoking from this past weekend!
pork loin in brine 
the pork butts 
2am.. smoke time 
1/2 way thru 
off, rested in a cooler, and wrapped in towels for 3 hours 
pulling...super tender  
pork loin off and rested 30 mins 
sliced 
also made pasta salad w/ roasted peppers  | |
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07-08-2013, 09:46 PM
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#208 | | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
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^ Nice work. 
I made a killer leftover turkey pasta salad the other day that I brought to a friends' who smoked a brisket for 18 hours on his Broil King Keg. I don't take enough pics of my meals... I enjoy cooking to unwind from the daily grind. Oh, and alcohol too. I'm known crack some beer or wine while I work...... after work 
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Originally Posted by MG1 punkwax, I don't care what your friends say about you, you are gold! | Quote:
Originally Posted by mikemhg What do your farts sound like then? | | |
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07-28-2013, 11:02 AM
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#209 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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First crack at reverse seared smoked rib eyes. Used a mix of cherry and apple wood.
marinated overnight in roasted garlic oil, herb oil, sliced garlic and cracked black pepper.
rubbed down first 
into a ziplock to marinate over night 
on to smoke. cracked some sea salt onto it when it went on 
after smoking and a quick sear, rested for 5 mins 
plated. grilled up some baby zucchini I got at the farmers market as well. 
interior shot... cooked beautifully!!! 
also made a Asian noodle salad. SO tasty! 
lunch today with left over rib eye. added a couple sliced grilled baby zucchini as well  | |
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07-28-2013, 07:34 PM
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#210 | | In RS I Trust
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Originally Posted by beatdownvictim Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
Posted via RS Mobile | By them from Costco, way cheaper then anywhere else Quote:
Originally Posted by beatdownvictim Ribs were great but for whatever reason my pulled pork turned out drier Then usual
Quite disappointed since pulled pork is pretty much dummy proof
I'm a dummy Posted via RS Mobile | Did you get a bone in or out pork butt? I find when I get a bone out its more dry and doesnt taste as good.
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07-29-2013, 09:15 PM
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#211 | | WOAH! i think Vtec just kicked in!
Join Date: Jan 2006 Location: richmond
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can you guys recommend me a good BBQ for smoking / BBQing?
It looks like mine has shit the bed finally, heat shield is fucked and the burners are uneven.
__________________ Quote:
Originally Posted by Graeme S More than half of the problem is stupidity, not malice. | | |
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07-29-2013, 09:42 PM
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#212 | | 2x Variable Nockenwellen Steuerung
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Any Kamodo style cooker (Green Egg, Little Keg etc).. would be fine... if you like charcoal... I think those are the best for dual use smoking and BBQ.
The point about BBQ is not about the stainless steel cladding but about the amount of metal (weight) those the main cooking vessels have.
BBQ has got to be one of the easiest thing to manufacturer.. the working theory is simple, the tolerance required is rough at best. Quote:
Originally Posted by JHatta can you guys recommend me a good BBQ for smoking / BBQing?
It looks like mine has shit the bed finally, heat shield is fucked and the burners are uneven. | | |
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07-29-2013, 09:49 PM
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#213 | | WOAH! i think Vtec just kicked in!
Join Date: Jan 2006 Location: richmond
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Sorry, to clarify. Looking for propane.
EDIT: Holy shit, looking at those Kamodos....expensive as fuck.
__________________ Quote:
Originally Posted by Graeme S More than half of the problem is stupidity, not malice. | | |
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07-29-2013, 10:02 PM
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#214 | | In RS I Trust
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Originally Posted by JHatta Sorry, to clarify. Looking for propane.
EDIT: Holy shit, looking at those Kamodos....expensive as fuck. | how much are you looking to spend? in all reality any BBQ will work with buying a smoker box to put in your bbq when you want to smoke.
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07-30-2013, 03:53 PM
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#215 | | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
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Kamado grills are worth every penny and will be my next purchase when my BBQ dies. Friend has the Broil King Keg and it's magically delicious.
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If you drive like an asshole, you probably are one. Quote:
Originally Posted by MG1 punkwax, I don't care what your friends say about you, you are gold! | Quote:
Originally Posted by mikemhg What do your farts sound like then? | | |
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08-17-2013, 12:23 PM
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#216 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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Been a busy summer , haven't had time to smoke anything lately, but I managed to find time to do another batch of candied salmon
Salmon in the brine 
Decided to add a new character into the mix.. Pure maple sugar. Added 1/2 C to the brine mix. 
Out of the brine and let dry a bit 
Done smoking. brushed a mixture of maple syrup and maple sugar onto it while it smoked. 
Turned out great! 
Wish I had done a bigger batch! oh well... next time  | |
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08-17-2013, 01:13 PM
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#217 | | In RS I Trust
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wow that looks great
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08-17-2013, 05:20 PM
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#218 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Thanked 961 Times in 244 Posts
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Thanks | |
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08-18-2013, 04:25 PM
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#219 | | In RS I Trust
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Who did I sell the Bradley Smoker to again? I forgot and have been wondering
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08-19-2013, 08:22 PM
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#220 | | I contribute to threads in the offtopic forum
Join Date: Mar 2011 Location: Vancouver
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Just caught this thread for the first time and I've got a couple smoked items to share:
Prime Rib: Instagram
Did two 4.5lb prime ribs for about 3 hours. They were dry brined for a couple days in advance with salt and then rubbed with World Spice Market's Bar-H Beef Rub and smoked over cherry wood. This one was more cooked than the other one. Guests said it was the best beef they've ever had.
Pork Roast: Instagram
5lbs with the rind stuffed with apricots and onions over cherry wood. A bit too smoky but so moist on the inside.
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08-20-2013, 10:32 PM
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#221 | | I contribute to threads in the offtopic forum
Join Date: Mar 2001 Location: Vancouver
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Went to cash n carry today and picked up 2 pork butts and a Angus brisket
Must perfect my hot n fast method!!1!!
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08-24-2013, 11:25 PM
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#222 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
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Originally Posted by beatdownvictim Went to cash n carry today and picked up 2 pork butts and a Angus brisket
Must perfect my hot n fast method!!1!!
Posted via RS Mobile | How did it turn out??
Managed to find a brisket at 530 on a Saturday night.. Kinda last minute but the wife wanted brisket, how could I disagree
Went on a hour and a half ago.. Smoke is in the air | |
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08-25-2013, 07:34 AM
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#223 | | I contribute to threads in the offtopic forum
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Lol haven't put it on the smoker yet will go on at 9 and should be done in about 6 hours
Try the fast and hot method
No more need to wake up and stay up yo babysit the meat
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08-25-2013, 07:45 AM
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#224 | | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
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Hey Pinto, I'm in Vernon right now, heading to Kal lake for a few days. Gonna swing by and grab some of that candied salmon on my way back home, that cool with you?
__________________
If you drive like an asshole, you probably are one. Quote:
Originally Posted by MG1 punkwax, I don't care what your friends say about you, you are gold! | Quote:
Originally Posted by mikemhg What do your farts sound like then? | | |
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08-25-2013, 07:49 AM
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#225 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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Originally Posted by beatdownvictim Lol haven't put it on the smoker yet will go on at 9 and should be done in about 6 hours
Try the fast and hot method
No more need to wake up and stay up yo babysit the meat
Posted via RS Mobile | Wow that's quick! What temp do you have it at for the hot and fast??
Is the end result as good as low n slow??
Take pics | |
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