Well I went for broke. One weekend with 8 pound Butt, Flintstone Ribs, Bacon, and Salmon. Used Competition Rub on Butt and Ribs.
Starting with the Ribs. No time to FTC or photograph after completion. The family pounced on them as soon as the door opened. Did get this shot at the beginning. Used 3-2-1 method. Bone did fall off some but would like to find a way to get meat a bit more tender. Got excellent reviews. Called them Flintstone Ribs cause they were the biggest Spare Ribs I had ever seen (until I cut them to Size).
(http://i739.photobucket.com/albums/xx34/garbadee/Bradley/Ribs.jpg)
Then went to Butt. Cooked to IT of 195. Took 21 hours and FTC for 2.5 hours. I got to admit, I am now a Butt man. If I never do anything else well, this will keep me happy. This is about 1/2 the Butt.
(http://i739.photobucket.com/albums/xx34/garbadee/Bradley/Butt.jpg)
Next was the Salmon. All I can say is thanks Kummok. Made 1/2 a batch of brine for 4 pounds of farm raised (all I could get) Salmon and followed your recipe as close as I could. Cheated 2 ways. First is I did not cut into strips. Package came with thin small fillets and I was in a rush (hungry family again). Also, It was a hot sunny day so my Auber was turning off smoke generator. Finally directly powered smoke generator and used Auber to control main element only. Ended up cooking it an extra 2 hours at 130 degrees before I realized what was going on. Basically, it didn't matter. Came out great. A little salty-er than I and the wife prefer but son-in-law ate a piece every time he went in the kitchen. Had to send the last few pieces home with him. Would appreciate advice on how to cut back on salt level (more sugar/Maple Syrup, rinse before smoke, etc???)
(http://i739.photobucket.com/albums/xx34/garbadee/Bradley/Salmon.jpg)
Finally is the bacon. Still in brine. Also I need to find thicker cut. Will smoke this weekend.
(http://i739.photobucket.com/albums/xx34/garbadee/Bradley/Bacon.jpg)
Ed
Sounds like a great smokie weekend!
Nice job.
Thanks for the pics.
Wow, everything looks great. Good job!
Mighty fine indeed.
Well done! It all looks very good.
Wow, that's an ambitious smoke! I too will be working to prefect the ribs and plan to try bacon, Canadian bacon that is. So what was the competition rub you used? I see here on the forms that Jan's rub is a favorite and although I make my own I would like to try something new to change things up.
Quote from: TestRocket on June 03, 2010, 06:48:13 PM
Wow, that’s an ambitious smoke! I too will be working to prefect the ribs and plan to try bacon, Canadian bacon that is. So what was the competition rub you used? I see here on the forms that Jan’s rub is a favorite and although I make my own I would like to try something new to change things up.
You can share yours, we don't mind! ;D
Sounds and looks like you had a good weekend, dont get any better than that.
I have tried the Kummok Salmon brine and thought it was too salty also and I put salt on everything.
I would also be interested on less salty finished product.
Quote from: OU812 on June 04, 2010, 07:36:32 AM
Sounds and looks like you had a good weekend, dont get any better than that.
I have tried the Kummok Salmon brine and thought it was too salty also and I put salt on everything.
I would also be interested on less salty finished product.
Here you go:
Squire Morg's dry rub:
*(adjust to make a little hotter or not? used 1 ½ tbs for Whistle Stop 2009 and it was to hot)
1/2 cup brown sugar; firmly packed
1/4 tablespoon salt
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon red pepper *
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon thyme
3/4 tablespoon celery salt
1 tablespoon white sugar
I sift all the ingredients together 2-3 times to remove any lumps and to get everything mixed together real well. Depending on how much meat I'm going to cook I'll double or triple the recipe. Happy smoking!
Nice job on an ambitious smoke. I had the same trouble with family quick grabs of two tri-tips I had smoked. They grabbed them up as fast as I could slice them. At least they liked the grub.
TestRocket, I will havta give your rub a shot, looks good.
I hope you like it!
Well I mis-spoke. I used the Award Winning Dry Rub:
Ingredients:
1/4 C dark brown sugar
3 Tbsp paprika
1 1/2 Tbsp garlic powder
1 1/2 Tbsp onion powder
1 1/2 Tbsp powdered mustard
1 Tbsp sweet dry basil
1 7/8 tsp ground bay leaf
1 5/8 tsp ground coriander
1 5/8 tsp ground savory
1 5/8 tsp ground thyme
1 5/8 tsp ground black pepper
1 5/8 tsp ground white peppers
5/8 tsp ground cumin
1/4 C seasoned salt
Makes about 1 cup. (for odd fractions you can round 5/8 down to 1/2, and 7/8 up to 1).
Between this, dueling banjars, Deb's bitty brisket, I feel left out and depressed - all I did was paint patio furniture this weekend. - yes waiter I want a glass for my whine!