Recent content by lcdearman

  1. L

    Pickle/Jalapeño brined chicken thighs

    I decided to do a little twist and combined dill pickle juice with juice from a jar of pickled jalapeños. I went about 50/50 with it. I let them sit in the brine in the fridge overnight, then seasoned with Southside Market rub. Smoked with 1.4oz of maple. Set the Auber to 150* for 30 minutes...
  2. L

    Wings

    I don't eat a lot of wings, but my butcher shop was giving them away with a purchase so I ended up with a package. I patted them dry and seasoned them well with Southside Market rub. This rub has a bit of heat to it. I put them in a ziplock in the fridge until time to cook. I smoked them with...
  3. L

    Beef back ribs and chuck short ribs

    Those dino plate ribs have gotten so expensive and are hard to find, so I decided to try some beef back ribs and some chuck short ribs. This is just and experiment to see what happens. At my grocery store, the back ribs also seem to be sold as "finger ribs". I removed the membrane from the back...
  4. L

    Prime Rib

    I've been wanting to smoke a prime rib and I was at Walmart the other day and made an impulse buy. It was small, about 4 lb, and the bones were already removed. Since it is just the 2 of us, I decided to freeze half of it and smoke the other half for New Year's Eve. I seasoned it the day before...
  5. L

    Twice smoked ham

    Due to family availability, Christmas came early for us this year. I smoked a pre-cooked spiral cut ham. I used 3.2 oz of cherry split into 2 blocks in my #2 analog + Auber. The ham was 12.2 lbs and my intended smoke profile was 150* for 30 minutes, 225* until ham hit 135*, then glaze the ham...
  6. L

    2.2 lb "trisket"

    Haven't smoked anything in a while, been cooking a lot of fillets and some dry aged ribeyes. Anyway, kicked off a tri tip smoked like a brisket (trisket) this morning. Using 4.2 oz of hickory, Auber set to 150* for 45 minutes, 225* until meat hits 203*, then 140* hold temp if I am not around. I...
  7. L

    My "rack rack"

    It has been way too quiet around here! I thought I would share my rack that holds my smoker racks over my outdoor kitchen sink. Makes cleanup so easy after applying rubs or pulling meat from the smoker, and saves counter space too. It is just made of 4 strips of scrap wood, 2 that sit inside of...
  8. L

    Smoked Picanha

    I've had a wagyu picanha from Snake River Farms in the freezer for a while, and yesterday it finally got its turn in the smoker. I removed the silverskin from the top and trimmed up the fat cap. I scored the fat cap, but in places I went a little too deep. That fat just melted in my hands as I...
  9. L

    Just ordered an Auber AW-WST1510H-W for my #2

    Looking forward to playing with this and geeking out on the data. After reading a lot, the auto tune makes sense, I'll install the wall mount probe up high in the cabinet, and I'll do a bypass with switch. I'll probably do the simple bypass with just an SPST switch across the terminals of the...
  10. L

    Another good pork butt cook!

    I smoked 2 pork butts, about 7.6 lbs each. The store only had boneless, so they wanted to separate some when I put them on the racks. I didn't have any string, so I just tucked them in best I could. I injected them with Super Dave's pork injection. I rubbed one with the pork butt rub from this...
  11. L

    Rudy's Copycat Sauce -or- "Sause"

    Rudy's is a regional BBQ chain that started in Boerne TX from humble beginnings. It was a gas station/convenience store and the owner cooked meat out back and sold it by the pound. As the chain grew, they continued that format but streamlined it so you didn't have to wait in one line for meat...
  12. L

    Pork butts are a little bland

    I've done several pork butt smokes now and the meat always tastes bland. It is juicy, with good bark, but I have to add more rub and salt to the finished product to make it stand on its own. Sauce helps, but IMHO good BBQ does not need sauce. I have tried brining and injecting and I've used...
  13. L

    Soaking wood chunks

    From what I understand, soaking wood in water before smoking simply adds an "evaporation" period at the beginning of a smoke. Has anyone tried soaking just some of their wood chunks to delay the onset of smoke? My thinking is that if I were using 2 blocks of wood, I could soak one in water and...
  14. L

    Large chunks vs. small chunks

    Since Lazy-Q is so, well, lazy, I have to do something with my time. This morning, after starting a rack of baby backs, I was pondering how the size of a block of wood in a Smokin-It smoker affects the quantity and duration of the smoke produced. For instance, it seems to me that a 4oz block of...
  15. L

    About to smoke an odd brisket cut, need some advice

    I got a small 2.5lb brisket point to smoke tomorrow. I took it out of the package and it turns out the point and flat are almost completely separated and the fat that usually is between the two has been trimmed. The package said “market trim”. Should I go ahead and cut through the the 1/2” of...
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