Thought it would be a good day to cold smoke. So I decided on eggs, ketchup, and BBQ sauce.
Here is the ketchup and BBQ sauce in aluminum foil pans.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0026.jpg)
Eggs hard boiled and peeled. Used the frogmats and the frames I made from throwaway pans.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0027.jpg)
Setting up for cold smoking
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0028.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0029.jpg)
They all came out great. First time I smoked BBQ sauce.
So it is nice out so I decided to smoke some spare ribs.
Trimmed the membrane and the skirt. Ribs seasoned with CT, GP and GP red, and some Billy Bob rib rub. Skirt seasoned with CT and Billy Bob.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0030.jpg)
Bradley set up put back to hot smoking. Ribs in the smoker with 3 hours of Pepper, Rosemary,and Thyme pucks.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0031.jpg)
I'll put in a pan of pork and beans when the ribs have 2 1/2 hours to go.
More pictures later.
It all looks good. To save some money, what I use to enclose the edges of the trays are strips of aluminum foil.
Man that is a lot of ketchup :o I bet those eggs are gonna be good.
I am going to smoke some Scotch Eggs soon and I am wondering if I should cold smoke the hard boiled eggs first...or do you guys think that might be too much smoke?
It would depend on the type of wood and how long.
I was thinking an hour of cold smoke using apple on the hard boiled eggs and then 2 hours of apple on the Scotch Eggs...
i would try an hour each time and see what it tastes like. You can always throw it in again and add more smoke if it is too weak.
Dang Gus - Looks like a busy day.
Looking good!
What type of puck and how long was the smoke for the cold smoke?
I used hickory for 1 hr 20 mins (4 pucks)
I like the Houdini like magic trick you got going on: where you got the SG behind the left door and then close them all and like magic you open them again and the SG is behind the right door! ;)
That's cool as smoked ketchup ,BBQ sauce and eggs in my book! ;D
Put the beans in a pan, added some of the smoked BBQ sauce, some pieces of pulled pork and put in the smoker with 1 1/2 hrs of hickory. Meanwhile the ribs were smoked for 3 hours, foiled for 2, them mopped with the BBQ sauce and smoked with the beans.
Here they are done.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0032.jpg)
Everyone on the plate. The white glare is the potato salad.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0035.jpg)
All in all a good smoking day.
Heck Yeah! Now that's what I'm talking about!!
GOOD, MOOD, FOOD!!!
Oh ya looks great ;D
A good smoking day indeed!! Nice Job Gus
Niiiiiice
Nothing like a good at the smoker.
Why do you use the aluminum trays/foil around the edges of the racks?
That does look good, Might have to try smoking some bbq sauce myself.
for the ketchup and BBQ sauce I use the trays set on the racks. When I did pistachio nuts one time I used the racks with the frog mats. However I was concerned that they would roll off. Didn't want to use the tray for that since it blocks heat. So I cut the center out of the trays. I left a lip for the from mats to set on. So now I have a set of frog mats with a border around it whenever I make something that could roll off the mat. (had to type fast as I am going out the door but let me know if this didn't answer your question)
That looks real tasty.