Smoking on the 4th

Discussion in 'Beer & Food' started by TrailMonkey, Jul 5, 2008.

  1. TrailMonkey

    TrailMonkey Chimp

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    15lb smoked brisket, 8 racks of ribs, my famous smoked beans, corn on the cob and potato salad.
    Oh, don't forget the case of beer.:cheers:

     
    #1 -   Jul 5, 2008

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  2. MMcG

    MMcG Ride till you puke!

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    oh baby!
     
    #2 -   Jul 5, 2008
  3. JohnE

    JohnE filthy rascist

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    Nice...got any leftovers?
     
    #3 -   Jul 5, 2008
  4. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    You *smoked* a case of beer? :confused:
     
    #4 -   Jul 5, 2008
  5. TrailMonkey

    TrailMonkey Chimp

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    Burp....:biggrin:
    Sorry no leftovers.
     
    #5 -   Jul 5, 2008
  6. pnj

    pnj Turbo Monkey till the fat lady sings

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    what's the item in the lowest, round pan?

    and what's in the foil? what wood did you use and what was the temp/time?

    food looks good!
     
    #6 -   Jul 7, 2008
  7. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    Baked beans, man!
     
    #7 -   Jul 7, 2008
  8. TN

    TN Hey baby, want a hot dog?

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    What kind of beans do you eat? Looks like a grease catcher to me.

     
    #8 -   Jul 7, 2008
  9. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    I think you're right... the beans look like they're in the rectangular pan, eh?

    I loooooove me some good ol' baked beans with bacon.

    :drool:
     
    #9 -   Jul 7, 2008
  10. TrailMonkey

    TrailMonkey Chimp

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    Lower round pan is water for the most part with some spieces and garlic.
    Helps keep the meats moist.

    Beans are in the rectanglar pan.
    ---6 cans of pork n beans
    ---1 onion
    ---garlic
    ---some ketchup and your favorite BBQ sauce
    ---smoke the bacon first, then add...and more bacon the better
    ---green pepper or two
    ---plenty brown suger...oh ya
    ---salt/pepper
    .......tastes like candy....lol

    I smoke my ribs for about two hours then I foil for one hour.
    Then I finish with a homemade BBQ sauce...then grill for about a min.
    Temp is around 225 and I use white oak.

    The brisket takes a while....first I soak in Dr Pepper for about 6 hours.
    Then I slather with mustard and my favorite rub.
    A good 12 hours in the smoker at 225 followed
    by two hours in the over....cover for the night....eat the next day.
    Tender as my heart.
     
    #10 -   Jul 7, 2008
    Last edited: Jul 7, 2008
  11. TN

    TN Hey baby, want a hot dog?

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    Damn I am so hungry now. :drool:
     
  12. llkoolkeg

    llkoolkeg Ranger LL

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    I smoked on the 4th, as well...