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Message
Just bought my first smoker
Posted on 2/12/12 at 8:24 pm
Posted on 2/12/12 at 8:24 pm
Now what do I put in this thing? 
I did a search to see if I could find some suggestions on recipes and what can be done, but came up a little empty.
Does anyone have any good suggestions? I'm going to get it going this weekend with the start of LSU baseball.
It's a Weber Smokey Mountain Cooker, for what it's worth.
Thanks!
I did a search to see if I could find some suggestions on recipes and what can be done, but came up a little empty. Does anyone have any good suggestions? I'm going to get it going this weekend with the start of LSU baseball.
It's a Weber Smokey Mountain Cooker, for what it's worth.
Thanks!
10
Posted on 2/12/12 at 8:24 pm to bayoujd
Boston Butts. Hell yeah and congrats!
Posted on 2/12/12 at 8:27 pm to bayoujd
Whole chickens are awesome,too.
Posted on 2/12/12 at 8:32 pm to bayoujd
quote:well, not everyone can be a Brinkman Man...
Weber Smokey Mountain Cooker
Posted on 2/12/12 at 8:34 pm to Ole Geauxt
Posted on 2/12/12 at 8:34 pm to Ole Geauxt
Weber is a fine brand. Mine is 8 years old and going strong. Nothing wrong with a Brinkman either.
Posted on 2/12/12 at 8:38 pm to OTIS2
instead of you doing all that, why dont we get a bunch together and just rendevous somewhere? easier?
This post was edited on 2/12/12 at 8:40 pm
Posted on 2/12/12 at 8:39 pm to bayoujd
Boston butts are really good and even if you over cook them they still come out delicious. Another easy thing to try is a whole chicken.
I would invest in a thermometer. A good insertion thermometer is all you need. I also have one with a remote and pager, but I find I rarely use it, and just stick the meat with my chef's probe, or the infrared instant read thermometer.
If you have a large group to feed, get a picnic roast, they are larger and cheaper, and make good pulled pork.
Brisket is really good too, just easier to mess up. There is a really good chart for cook times, I'll look for the link.
Trimming very fat meat is important for juiciness. I also like getting raw sausage and smoking it.
I would invest in a thermometer. A good insertion thermometer is all you need. I also have one with a remote and pager, but I find I rarely use it, and just stick the meat with my chef's probe, or the infrared instant read thermometer.
If you have a large group to feed, get a picnic roast, they are larger and cheaper, and make good pulled pork.
Brisket is really good too, just easier to mess up. There is a really good chart for cook times, I'll look for the link.
Trimming very fat meat is important for juiciness. I also like getting raw sausage and smoking it.
Posted on 2/12/12 at 8:48 pm to bayoujd
smoke some rabbits and freeze them for gumbo for another day
Posted on 2/12/12 at 8:48 pm to Ole Geauxt
quote:
instead of you doing all that, why dont we get a bunch together and just rendevous somewhere? easier?
The yankee wants crawfish...
Posted on 2/12/12 at 8:49 pm to Napoleon
quote:Smoking Boudin is awesome as well... chickens, ducks, ribs, brisket, butts, you name it, just fire that puppy up and go! my smoker is one thing I couldn't live without!
I also like getting raw sausage and smoking it.
Posted on 2/12/12 at 8:53 pm to OTIS2
quote:damn yankees...
The yankee wants crawfish...
Posted on 2/12/12 at 9:12 pm to bayoujd
I smoke a turkey every Thanksgiving. Only thing is, it takes about 8-10 hours depending on the size of the bird. But it's delicious!
Posted on 2/12/12 at 10:23 pm to LSURussian
quote:
LSURussian
try a turducken. got one from Chris' specialty meats that was stuffed with pork instead of the usual starchy - type stuffing ( low and slow like that = food poisoning) smoked it with pecan...
Posted on 2/12/12 at 11:02 pm to bayoujd
Click this link and save it
This may be the mostest awesomest thing I have ever found on the interwebs.
This may be the mostest awesomest thing I have ever found on the interwebs.
Posted on 2/13/12 at 12:02 am to bayoujd
Start off with some pork butt. Fairly easy and cheap cheap.
Posted on 2/13/12 at 5:03 am to 9Fiddy
quote:Nice find.
9Fiddy
Posted on 2/13/12 at 7:10 am to bayoujd
BBQ FAQ is a website that will tell you everything you need to know.
Posted on 2/13/12 at 8:51 am to ChenierauTigre
Here is a great link as well to do the minion method, which will give you burn times of over 12 hours without adding charcoal.
Minion Method
Minion Method
Posted on 2/13/12 at 11:37 am to bayoujd
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