Well, I had a little Nascar party this weekend with about 5 pals and decided to do some burgers and wings. I used the venison burger recipe out of the Bradley cookbook as well as the hot and spicy honey glazed wings. Both turned out exceptional,,,,,,one word of caution,,,, when it says two teaspoons of cheyenne pepper, use the teaspoon and not a tablespoon.....wow, dern hot but dern good. (By the way, the hot sauce with the french dressing was great!!) Best burgers I have ever made, extremely juicy.
Good going.Ill try that out this weekend. ;D
To me some of the best burgers you will make is with the Bradley, the best part is the re-heats are the best, something you couldn't do with a grilled burger.
(http://www.susanminor.org/users/MallardWacker/Smoked%20Burgers.jpg)
I JUST got my 4 rack TODAY!!! I'm planning on seasoning it tonight and hopefully getting some meat in it tomorrow, Sunday at the latest, CAN'T WAIT!!!!! Burgers are one thing I was wondering about smoking.....how long and how high(temp)????
HAY BG!
Good to have you around. Smoking burgers IS NOT rocket science. I'd say around 225, give or take until done to your liking. I would use hickory if you have it and put in a couple hours worth of pucks. Throw some simple hot dogs in there for the kids, there not bad either.
Welcome and don't make yourself a stranger.
Just have to agree with MW. Smoked burgers are hard to beat for an easy meal. Smoked corn on the cob goes real nice with it too. ;D
Get after it Billy G.
Nothing makes us more nervous around here than a smoker sittin all pretty and clean with nothing in it. :D
Welcome to the fun channel!!! ;) ;D
I'll definitley be using your advise on the burgers...made ribs for my first run last now...WOW, where has this thing been all my life[/color]??? I was going to pick up corn on the cob but wasn't sure how they'd come out in the smoker either, guess I'll give that a shot too.
Now that I've seasoned it and used it once for about a 5 hour smoke the insisde is starting to blacken up, which I IMAGINE is a good thing. But for all you regulars out there, what do I need to clean after smoking something. I figured the racks, drip pan, and the bowl and tray. I got rid of any ash on the smoke burner and just wiped it off. I don't need to get it back to the stainless steel color right??? I would think the more I use it, the blacker it gets the better the flavor. PLEASE give me some quick feed back on this, I think I'll try the burgers and corn tonight!!!
Just clean your racks and bottom pan with hot soapy water and rinse good. Wipe your door gasket down to get the goo off. Wipe off any loose stuff from the inside and call it good. Oh and make sure the vents are clean so they don't stick. Later down the road you'll have to do a bit more cleaning but we'll worry about that after you suck down some more cold ones and pig out. :D ;D ;)
Have fun tonight and enjoy the weekend.
Regards; Patrick
I second the ice dude.lol.hey pat did ya get my checkie.I didnt check to see if it cleared.
great, thanks for the advice...I was hoping I don't need to re-season after every use. I'm still in shock over how well the baby backs came out on the first try, needless to say I'll never have them any other way.
Quick question on corn on the cob..... when smoking it, do you still husk it first??? and about how long should they stay in the smoker???
You guys are great with giving advice, glad to see there's no secrets among smokers!!!!
Quote from: BillyG on August 25, 2006, 11:11:05 AM
great, thanks for the advice...I was hoping I don't need to re-season after every use. I'm still in shock over how well the baby backs came out on the first try, needless to say I'll never have them any other way.
Quick question on corn on the cob..... when smoking it, do you still husk it first??? and about how long should they stay in the smoker???
You guys are great with giving advice, glad to see there's no secrets among smokers!!!!
Just pull the husk back and get the hair off the corn. Smear on a thin coat of butter or oil and lightly season with what you like. Pull the husks back up and toss in the smoker. The last ones I did were it at about 210 with some ribs for about 2 hours and came out alright. Ann likes me to pull the husk off and give them a quick shot on the grill along with her ribs. Heck, I just eat'em! :P :P :)
Oh, one other question I have. I've seen "FTC" in many descriptions when smoking ribs. I did them in the smoker for about 4 1/2 hours, until they pulled from the bone, then basted with a little apple juice, wrapped in foil as I got the baked potatoes, cornbread and fixes I fired up the grill to finish the ribs off w/some light bbq sauce, so they sat in the foil for about 20 to 30 minutes and we thought they were GREAT. What am I missing with the FTC for a few hours???
Quote from: icerat4 on August 25, 2006, 10:45:48 AM
I second the ice dude.lol.hey pat did ya get my checkie.I didnt check to see if it cleared.
I think I got it Rat. I'll check with Ann but I'm sure she said everyone was squared up on the sauce purchases. Shoot that reminds me, I owe Chez a bottle for the one the Tyson postal worker broke during shipping. :o
Billy;
The way you cooked your ribs until falling off the bone FTC wouldn't benifit them much more IMO. FTC really comes into play on butts and briskets though. I wouldn't even think about doing them any other way.
can you give me a little insight on what the FTC is though, I'm planning on butts and brisket next. And of course you thru in a new one, what's IMO??? Sorry, I get confused easily!!!
In My Opinion.
FTC is Foil, Towel, Cooler.
After you pull your food from the smoker you wrap it in a few layers of foil then wrap it up in an old bath towel then put it in a small cooler to KEEP WARM not cold. DO NOT add ice! The whole idea is to let it keep cooking under it's own heat. It breaks the conective tissues down even further and makes the meat very tender. I've had butts FTC for over 4 hours and they were still to hot to handle.
Great wat to transport butts and briskets to a feed at friends houses. Old's does prime ribs that way.
Told you that IMO would be of the stupider variety!!! I really didn't see the need to FTC the babybacks, I did foil them with the apple juice and put them in a ziplock while I got the other stuff going just to be on the safe side. I can't believe how great this smoker is though, I went to lift the ribs of the rack and they started falling apart. Plus, my wife-who really hasn't liked ribs anywhere I've gotten them-was in love with them. We were both dissappointed I only bought one rack and didn't have another one to keep the feast going!!! Can't wait to try all the other options out there.
Does beer can chicken work well in the smoker???
Quote from: BillyG on August 25, 2006, 02:19:32 PM
Does beer can chicken work well in the smoker???
You bet your sweet pippy it does. Brine the bird the night before in a simple poultry brine, season it up, put the beer can in the rack half full (you have to drink the rest), add some seasoning to the beer, stick the chicken on the rack, then in the smoker and let er rip! I'd say about 210 for 3 or so hours. Yank it out at 165 and FTC if you want.
It is soooo juicy and good you won't believe it. ;D