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Topics - afratki

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Anything Goes!! / Preparing Meat Well in Advance of Smoking
« on: July 09, 2013, 06:46:54 PM »
I have a lot of family coming to stay with us over a two week period at the end of July through the beginning of August and I'd like to prepare several smoked meals for them.

I'd like to avoid the added work and anxiety to find good meat and prepping the meat while they are here so I'd like to do as much of this in advance.

I'm thinking I'll purchase all the meat this week, apply the rubs & wrap, then put directly in the freezer. My thought is I'll pull the meat a few days before I plan to smoke and as the meat thaws, the rubs will get a chance to work their magic.

Does anyone think this would cause a lesser quality product?

Here's what I plan to get in advance:
St Louis Cut Ribs
Pork Butt
Brisket (I plan to inject this before putting in freezer)

Suggestions / Tapatalk
« on: July 08, 2013, 09:04:59 AM »
I don't know how many members are familiar and/or use Tapatalk but it's a streamlined, customized presentation of forums on smartphones and tablets, making sites incredibly easy to read, post, reply, etc.

I'm not sure what has to been done to set this up for the Smokin-It forums but it would be a great addition for the site.

Anything Goes!! / Independence Day - What ya smokin?
« on: July 02, 2013, 08:40:38 PM »
Though I'd start a thread to see what everyone has planned for the 4th.

I'm having my parents and younger son and his fiancée over. I just picked up three racks of St Louis style ribs to smoke using the 3-2-1 method (but will probably skip the 1 and finish them on the grill like I did last time) . I plan on making the Carolina style BBQ posted by UWFSAE and the St. Louis style posted by DivotMaker to do some experimenting with different flavor BBQ sauces.

Have a Happy Independence Day everyone!

Pork / Smoked Pork Fried Rice
« on: June 24, 2013, 11:51:53 AM »
I smoked a 8lb butt and after me, my wife, and a friend had pulled pork sandwiches I wondered what to do with 4- 5 lb of left over pork. We always get pork fried rice when we carryout Chinese so I thought I'd make a hardier version with some of the leftover smoked pork. It was really good so I thought I'd share. I made this on the fly so I'll apologize in advance for not have exact measurements for all the ingredients.

2 cups (dry) rice
Smoked Pork (shredded, about 1.5 lbs)
1/2 sweet onion
1 bag of frozen pea/corn/green bean vegetables (thawed)
4 Eggs
Fish Sauce
Olive Oil
Black Pepper
Soy Vay Veri Veri Teriyaki
Green Onions

Prepare the rice per instructions on package. While that is cooking, chop up the onion and sweat them in a pan on hi heat with about a tablespoon of olive oil for about 5 minutes, then add the vegetables and cook another 5 minutes stirring frequently. Dump the contents in a bowl and set aside. In the same pan, scramble up the eggs chopping them up with a spatula as they cook, make sure they are very dry and crumbly. Add the onion/vegetable mix back into the pan and add fish sauce and black pepper to taste (I think I added about two teaspoons of each), let simmer for 10 - 15 minutes. Take the cooked and drained rice and fry up in another pan (I actually used a wok) with some olive oil (I guess about 1/4 cup). Once the rice starts getting crispy, add the pork, onion/vege/egg mixture, and Veri Veri Teriyaki to taste (I think I used about 1.5 - 2 cups). Heat for ten minutes or so, stirring in some chopped green onions at the last minute and garnishing with chopped cilantro.

Pork / MY First BB
« on: June 24, 2013, 08:39:44 AM »
I smoked my first Boston butt Friday and all I can say is WOW!

Here’s what I did:
Thursday morning before work, I took out the 8lb butt and gave it a good rinse. I noticed what I perceived as a fairly thick fat cap (about ¼ - 3/8 inches thick), so I trimmed a good bit off but left a little (about 1/16 of an inch). Rinsed again, dried, did the yellow mustard smear, and used McCormick’s Pork Rub. I wrapped the butt up and back in the frig for 24 hours.

Up at 5am Friday, I put the butt in the #1 at 225 with 3.5 oz of hickory and 2.5 of cherry. I was planning on a 12 hour smoke, 200 degree IT, 1 hour rest and eating at about 6 o’clock. At 4 o’clock the butt was at 175 so I turned the temp up a little to 230 and at 5:15 it was only at 185 so I cranked it all the way up. The butt finally hit 190 at about 6 so I figured that would have to do, I foiled and toweled the butt and into the cooler for an hour.

After resting I was amazed on how easily the pork shredded apart using just two small forks. The pork was super moist and super flavorful. I served the pork on toasted sesame seed Kaiser Rolls and Sweet Baby Rays Honey BBQ sauce. I also had salad and Jalapeno and Corn Baked Mac and Cheese. The Mac and Cheese was really good and went well with the pull pork sandwiches (link below to recipe below if anyone wants to try it)

One thing I’m noticing with smoking is the meat is so flavorful that heavy molasses based commercial BBQ sauce is overpowering (my wife said she didn’t want any sauce because the butt already had so much flavor). I believe they are designed for more run of the mill prepared meats. I’m going to start experimenting with lighter sauces that will compliment the all the flavors that smoking imparts rather than covering them up.

Pork / Trimming Pork Butt
« on: June 20, 2013, 07:01:33 AM »
I'm preparing my pork butt to smoke and noticed a fairly thick (at least 1/4") pad of fat running the entire length of one side. I was wondering, is the general consensus to trim the fat off or not? Should I smoke fat side sown?

What type of tree do you use? / Fruit Wood Storage
« on: June 14, 2013, 09:08:33 AM »
(I originally posted this question as part of another thread but figured it warranted its own thread)

I was splitting up some fruit woods I ordered online into 2 - 3oz chunks and realized at the rate I use wood for smoking, I have over a years worth wood and started to think what the best way to store the wood would be.

I came across this link that states even under ideal conditions the fruit woods (not hardwoods) are only good for 6 months. Is just for competition quality smoke or a way to sell more wood? Do fruit woods really start to loose it after 1/2 year? Any thoughts?

Model 1 - The Little Guy!! / This past weekends smoke
« on: June 04, 2013, 05:51:20 PM »
I thought I’d post my smoke from this past weekend maybe to inspire a newbie like me or get some suggestions from the more experienced smokers on this forum.

I headed to the local supermarket Saturday morning not sure what I wanted to smoke yet but leaning towards something pork. Safeway had their Select Back Ribs on sale for $3.99/lb, they looked good and I thought that was a pretty good price so I picked up a rack just under 4 lbs. I also saw some chicken wings that looked good so I picked up a 5 lb economy pack.

As soon as I got home I threw the wings in the fridge, unpacked the ribs, gave them a good rinse and dry, smeared them in yellow mustard, sprinkled some McCormick’s Pork Dry Rub, wrapped them in plastic wrap and stuck them in the refrigerator.

I got up Sunday morning trying to think of a way to infuse some flavor into the wings I purchased so I wiped up a quick water, salt, and sugar brine and split it between three freezer bags. In one I put ½ cup of Buffalo Wing sauce, ½ cup teriyaki sauce in another and fresh chopped garlic in the last. I separated the wing pieces, split them between the bags and put them in the refrigerator to soak.

At noon I unwrapped the ribs (after about 26 hrs), cut the rack in half, and put them on the middle shelf of the #1 at 225 with a 2 oz dowel of hickory in the box. My intention was to use the 3-2-1 method on the ribs so after 3 hrs I took them out, wrapped them in foil with a ¼ cup of apple juice in each and back in the smoker on the top shelf. Just before removing the ribs to foil, I had taken the wings out of the fridge (after about a 6 hr soak), gave them a good rinse and dry, and after getting a little creative I managed to fit them all on one rack (I really need to order that third rack). In they went into the #1 on the middle shelf. I checked the wood box and there were only ashes so I added another 2 oz. dowel of hickory.

Time got away from me and I didn’t get back to the smoker for 2 ½ hrs so I decided to take everything out and finish them up on the gas grill to give them a little crisp. On the first ½ rack I used Sweet Baby Rays Honey BBQ sauce and on the other I brushed on some of the drippings that I saved from a fattie I prepared the weekend before. Once they were caramelized, I wrapped them back up in the foil to rest. Next I took each batch of wings and dipped them in a bowl of their respective buffalo, teriyaki and a garlic-butter sauce I made, and on the grill they went until the skin was crisp.

The results: everything was very moist and very tender and delicious. My wife and I both agreed the drippings from the fattie didn’t add much flavor so I probably won’t do that again. The wings in general were a little over smoked but they still were good with the teriyaki and garlic sauces. We both agreed that the smoky flavor didn’t go well with the buffalo sauce though.

Overall I’m really happy how I all went and can’t wait to smoke again. Unfortunately I’m out of town this weekend so it will be a little while.

Model 1 - The Little Guy!! / #1 Cover Size
« on: May 31, 2013, 09:42:33 AM »
I purchased my #1 about two weeks ago and I finally got around to putting the cover I purchased with it on.

I noticed it overhangs the edges by a good two inches on all sides when viewing from the top. I'd think it would fit better than this given you order a cover for a specific model. Maybe I was sent #2 cover by mistake? Does anyone have a #1 with a Smokin-It cover they can comment on the fitment?

Edit: for a little more clarity I measured the smoker and the cover. The top of the #1 measures 15 x 19, the top panel of the cover measures 19 x 22.   

Introductions / Hello
« on: May 21, 2013, 09:31:20 AM »
Hello from Maryland all!

My #1 should arrive today, can't wait to get home and start using it!

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