The Thin Blue Smoke Thread VII- BBQ at the B&B 2015

simon1 · May 6, 2015

About the only other brand besides Colgin I've noticed around here is Figaro. It seems more...harsh I guess I would say; more of a woody taste as opposed to Colgin.

I saw a liquid smoke taste-off between Wright's, CedarHouse, Stubb's, and Colgin. CedarHouse and Wright's was what they liked best...but YMMV. I'll have to see if CedarHouse and Wright's are even available around here.

brucered · May 9, 2015

Marinated beef short ribs, griddle fries and cast iron peaches & cream corn.

dws · May 9, 2015

calhoun1 · May 9, 2015

And the ribs are sitting in the fridge overnight with the rub. The final product will be posted tomorrow after the Traeger does its work!

First shot at ribs for me. SLC ribs! They already smell good.

brucered · May 9, 2015

11pm. Two 8 lb butts just went on.

73mountaineer · May 9, 2015

PhilC said:
I'm in.

Bought an Acorn today along with lump coal, hickory chunks and the pizza stone/reflector plate thing. Been thinking about a BGE for a long time but thought I'd test the water with the Acorn. Tonights meal was simple burgers just to get to know the grill, but when they were done I also did a whole chicken. I found it remarkably easy to control temp. We wolfed the burgers down but once the chicken came off we couldn't help ourselves to trying it out even though we were stuffed. I see MANY happy meals off the Acorn. This weekend will be something more of a challenge like a brisket.

I also did smoked garlic mashed potatoes (pulled 4 potatoes out of the boil just before they were ready and finished them in the grill as well as caramelizing garlic and rosemary on the grill) and grilled corn on the cob.

This will be a good summer. Hopefully the next few experiments will come with pics and the bird I did tonight was just a beautiful mahogany and totally photo worthy.

I have an Akorn and love it, so congrats! I run it with a Pitmaster IQ110 and have done 10-11hr cooks on it so far with a ton of charcoal left to burn. Very efficient, very effective smoker and a great grill to boot!

brucered · May 10, 2015

10 hours in....sitting at 160*

14 hours in.....sitting at 175-180*

calhoun1 · May 10, 2015

Started at 1340. Hopefully done by 7ish.

brucered · May 10, 2015

16 hrs in, sitting at about 195* now. Good thing I started these last night....they are taking forever.

And here I was worried they'd be done too early and I'd have to foil/towel wrap them.

The Thermapen has made its appearance at this stage in the smoke.

** the 7 lb butt is wrapped in a cooler as it hit 203*. The 8 lb butt is at 199* still on the rack after 18 hrs **

oc_in_fw · May 10, 2015

Rib eyes

calhoun1 · May 10, 2015

5.5 hours later, and ribs are done. And man they are delicious, and no one at the table used BBQ sauce either. Not bad for my first shot!

And I had 3 racks and 1 didn't fit, so round 2, begin!

Jim · May 10, 2015

Home run! Congratulations.

oc_in_fw · May 10, 2015

Excellent job, Jeremy. I hope my first smoke looks half as good.

brucered · May 10, 2015

Those ribs look fantastic. Nicely done.

DoctorShavegood · May 10, 2015

Competition ribs?

calhoun1 · May 10, 2015

No competition. Just a meal for mother's day.

calhoun1 · May 10, 2015

And round 2 is done. I have plenty of leftovers for the next few days!

PhilC · May 11, 2015

73mountaineer said:
I have an Akorn and love it, so congrats! I run it with a Pitmaster IQ110 and have done 10-11hr cooks on it so far with a ton of charcoal left to burn. Very efficient, very effective smoker and a great grill to boot!

No joke!! I did my first long cook for Mother's day. One of my wife's favorites is brisket and I've never been able to pull it off at home.

I smoked this guy at 225 for 9 hours. I have to work on the rub (anyone have a great recipe?) but the texture and smoke was great!

After 9 hours, I had this much coal left. 9 hours!!

I ramped the vents up and did some veggie kabobs while the brisket rested but I could easily have done another brisket with as efficient as this thing is with coal.

brucered · May 12, 2015

I can't wait to use some of the leftovers for our first ever "pulled pork tacos" or to top a luxury burger with.

The food saver came in might handy this time.

Fordfather · May 12, 2015

brucered said:
I can't wait to use some of the leftovers for our first ever "pulled pork tacos" or to top a luxury burger with.

The food saver came in might handy this time.

You wouldn't have leftovers, if you invited me over once in a while!

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The Thin Blue Smoke Thread VII- BBQ at the B&B 2015

simon1

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dws

calhoun1

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73mountaineer

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oc_in_fw

Fridays are Fishtastic!

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Jim

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Fridays are Fishtastic!

brucered

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"A Boy Named Sue"

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