CGlaser's cooking thread - JeepForum.com

 
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post #1 of 12 Old 08-17-2013, 01:38 PM Thread Starter
CGlaser
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CGlaser's cooking thread

Basically, Im starting this thread to show what Im cooking. How it turned out. And to get some general input from you guys who have more experience at smoking and grilling. (Im relatively new at it still) I have a charcoal smoker so all mine will use that unless I use the propane grill

Things iv cooked so far.

Smoked Country style pork ribs. 4 hours. Hickory wood and charcoal

Smoked slab spare ribs. 4 hours. Hickory wood and charcoal.

Smoked 8lb brisket. 7 and a half hours. Mesquite and charcoal.

Bacon Explosion. 3 hours. Hickory and charcoal.


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post #2 of 12 Old 08-17-2013, 01:41 PM Thread Starter
CGlaser
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Im using the propane grill tonight. Trying out a Whiskey Marinade on some KC strips. First using a marinade for me. I usually just use dry rubs.

Marinade has. Whiskey. Dijon mustard. Soy sauce. Chopped green onions. Brown Sugar. salt. Worshershire. And a little ground black pepper in it.

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post #3 of 12 Old 08-20-2013, 06:41 PM
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Intrigued.
Pix and assessments/critiques, please!

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post #4 of 12 Old 08-20-2013, 06:47 PM Thread Starter
CGlaser
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Will do when I get access to the computer.

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post #5 of 12 Old 08-20-2013, 09:01 PM
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Pecan is a very good wood for Pork and Yard Bird(chicken) too IMO .
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post #6 of 12 Old 08-21-2013, 07:04 AM Thread Starter
CGlaser
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Quote:
Originally Posted by phitmein View Post
Pecan is a very good wood for Pork and Yard Bird(chicken) too IMO .
Will have to try it. Thanks!

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post #7 of 12 Old 08-22-2013, 02:25 AM Thread Starter
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These are the Smoked Country Style Pork ribs and Slab spare ribs I smoked. They turned out good. Good Color, Nice layer of smoke on the Inside. and when you bit into the Ribs, they did not pull away from the bone. I used some generic Dry rib (I cant remember now) on Half, and Lowry's Seasoning Salt on the other.
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post #8 of 12 Old 08-22-2013, 02:39 AM Thread Starter
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My Brisket Was a bit on the large side for the amount of people eating it. But It turned out good. I used a Mixture of Famous Daves Seasoning, and Seasoning salt. Spraying the Brisket about every 30 to 45 minutes with Apple juice kept if very moist. One of the major things i would change is that I used too much dry rub on the meat. A lot of it didnt get absorbed in, leaving a too thick of layer of seasoning at the top. All in all the Brisket was much easier to smoke than I expected. top two are of it done, the bottom is it with dry rub before I smoked it.
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Last edited by CGlaser; 08-22-2013 at 02:40 AM. Reason: Pics.
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post #9 of 12 Old 08-22-2013, 02:58 AM Thread Starter
CGlaser
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The Bacon Explosion is an awesome thing. it has great flavor. and isn't too Difficult. For this, I followed Burnt Finger BBQs recipe. http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ The one thing I didn't do was add the BBQ sauce before I wrapped it. which, it still turned out moist but didn't have the added flavor there. For this, I again used the Famous Dave's Dry rub. which worked Great. This was a big hit. The down side was that I didn't make an biscuits to eat it on, but, the next Time I would like to try Texas Toast as the Vehicle of Choice. I highly Recommend Someone who likes Bacon (who doesn't?) try this if they haven't. I ended up cooking it about an Hour longer than the recipe called for too to get the right internal temp.
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post #10 of 12 Old 08-28-2013, 05:57 PM
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The ribs look good! And there's some nice bark on that brisket.

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post #11 of 12 Old 08-30-2013, 04:05 PM
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That bacon explosion looks pretty tasty. I'd probably go withOut the BBQ sauce also. I've tried BBQ sauce on bacon and felt like it just covered up the great taste of bacon. Gonna have to try this one. That Brisket looked good also.
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post #12 of 12 Old 09-01-2013, 07:27 AM Thread Starter
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Smoked a slab of spare ribs last night. Along with some country style pork ribs. Used hickory wood and mixed a little apple chips in it. Turned out great. I soaked my wood chunks and chips in water with some whisky in it before had.

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