bobby flay throwdowns

[CosmicCowboy]

Hey B2B. Go to HEB to the sauce/condiment section. Buy you a bottle of the HEB "Central Market" Island Habanero sauce. Try that on your pulled pork next time...Use 1 bottle to a 5# shoulder/Boston Butt roast. It's got orange juice concentrate, pineapple juice concentrate, coconut milk, ginger, all e, and of course habanero in it. It's also cheaper than buying the ingredients separately and making your own. Mighty damn tasty jerked pork.

[BacktoBasics]

Hey B2B. Go to HEB to the sauce/condiment section. Buy you a bottle of the HEB "Central Market" Island Habanero sauce. Try that on your pulled pork next time...Use 1 bottle to a 5# shoulder/Boston Butt roast. It's got orange juice concentrate, pineapple juice concentrate, coconut milk, ginger, all e, and of course habanero in it. It's also cheaper than buying the ingredients separately and making your own. Mighty damn tasty jerked pork.

I love anything Habanero.

[clambake]

all about the "smokin tex" imo

pork ribs at 225 for 3.5 hours, then 1.5 hours covered, maybe finish them for a few minutes on the grill to get the color just right.

slathered in an italian dressing/brown sugar/salt/pepper reduction

what is the heat source on this rig?

[leemajors]

what is the heat source on this rig?

probably electric, with coils on the bottom. Only problem with electric smokers is they are usually closed units, and have water pans. Which means they essentially steam the meat. My brother in law drilled a hole in his so the moisture can escape. He smokes his own bacon, fish, whatever in it and it's awesome. He just pops a wine cork in it when it's not in use so critters stay out.

[clambake]

probably electric, with coils on the bottom. Only problem with electric smokers is they are usually closed units, and have water pans. Which means they essentially steam the meat. My brother in law drilled a hole in his so the moisture can escape. He smokes his own bacon, fish, whatever in it and it's awesome. He just pops a wine cork in it when it's not in use so critters stay out.

maybe a stupid question, but.......when you say water pans, do you mean just the moisture from the meats that drip?

[leemajors]

maybe a stupid question, but.......when you say water pans, do you mean just the moisture from the meats that drip?

Nah there is usually a shallow pan for water above the firebox to keep things somewhat moist, and to prevent flare-ups.

[clambake]

Nah there is usually a shallow pan for water above the firebox to keep things somewhat moist, and to prevent flare-ups.

maybe another stupid question, but......why drill a hole in the bottom if you can just leave out the water?

oh oh i get it. he drilled a hole on the side so excess moisture can escape, right?

[leemajors]

he drilled a hole in the top, but yeah

[Lackluster]

probably electric, with coils on the bottom. Only problem with electric smokers is they are usually closed units, and have water pans. Which means they essentially steam the meat. My brother in law drilled a hole in his so the moisture can escape. He smokes his own bacon, fish, whatever in it and it's awesome. He just pops a wine cork in it when it's not in use so critters stay out.

yeah it's got electric coils that you slip that little metal house looking thing onto. a minimal amount of wood chips (literally 5 or 6 little scraps) go in the top part of that metal compartment and then i even cover that whole thing with foil because it produces a ton of smoke at a low temperature. it has a hole on the very top of it too that smoke escapes out of and it drips grease below the smoker.

i've only used it a handful of times, but i've got ribs down on that thing. i still need some more practice with briskets though... but they're coming along.