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  1. hokiesmokie

    Latest Addition to UDS

    I finally got around to installing the single most important accessory for any smoker: Now I can truly relax while taking in the fine aroma of the TBS!
  2. hokiesmokie

    Spring Break Pork Butts - Qview

    Two of my kids came home from college last Friday for Spring break, so I decided to smoke up some pork butts for pulled pork. My 19-year old daughter is a pulled pork fanatic, and claims mine is the best she's ever had (must at least be better than what they serve in the dining halls). My UDS...
  3. hokiesmokie

    Baby Backs w/Q-view

    Since I'm off work until after the New Year, I had time to plan a midweek smoke. I had a 3-pack of baby backs (8.8 lbs.) from Costco in the freezer, so I defrosted them over the weekend. I got some smoking chunks for Christmas (cherry and pecan, both of which I've never used), so I decided to...
  4. hokiesmokie

    Baby Backs w/Q-view

    Since I'm off work until after the new year, I had time to plan a midweek smoke. I had a 3-pack of baby backs (8.8 lbs.) from Costco in the freezer, so I defrosted them over the weekend. I got some smoking chunks for Christmas (cherry and pecan, both of which I've never used), so I decided to...
  5. hokiesmokie

    Pancake & Apple Fattie

    I've wanted to try a pancake fattie for awhile, and I finally tried one this weekend. I used your basic Bisquick pancakes and some Glory brand Fried Apples from a can that we had sitting around. I was a little surprised that the apples were kind of mushy-soft as they came out of the can, but I...
  6. hokiesmokie

    Spaghetti & Meatball Fattie, Round 2

    I did one of these before, but wanted to try it again. I thought the first attempt was pretty good, but it needed more spaghetti, and as much sauce as I dared add without risking a major blowout. I used Italian sausage and pre-made frozen meatballs, and made the spaghetti as you normally would...
  7. hokiesmokie

    Plateau from Hell

    We had a family get-together to celebrate my mom's 75th birthday, so I decided to smoke two eight to 8.5-pound pork shoulders for pulled pork. I used my standard rub, a mixture of salt, paprika, garlic powder, onion powder, CBP, dry mustard, and cayenne. I started the smoke at about 7am...
  8. hokiesmokie

    First Pastrami w/Q-view

    At my request, my wife picked up a cut of corned beef so I could try my first pastrami. Unfortunately, the piece of beef was not very big at about three pounds, and had a big layer of fat running right through the center. So I thought I would go ahead with the attempt, figuring if it turned out...
  9. hokiesmokie

    Breakfast Fattie

    I'm a couple of months behind in posting my smokes - here's a simple breakfast fattie I did back in May. Hot Bob Evans breakfast sausage spread out with scrambled eggs added: Hash brown patties toasted and split, then placed in the fattie: Cheddar cheese added: Rolled up and ready for a...
  10. hokiesmokie

    First briskets - cooked really fast, but OK

    I finally tried to smoke brisket, expecting an all day adventure. But, the two flats I did were done in only 5 hours at 220-230* in the smoker. They were about 3.5 pounds each, which put the cooking time close to the "guideline" of 1.5 hours per pound. I foiled them at 195* and put them in a...
  11. hokiesmokie

    Four July 4th Fatties

    My brother-in-law hosted a 4th of July pool party and asked me to bring some fatties, so I gladly agreed, and made four of 'em. The themes were pizza, chili, taco, and burrito (a new one for me). The pizza fattie was made with Italian sausage, pepperoni, pizza sauce, mozzarella and Vermont...
  12. hokiesmokie

    Ash Pan for UDS

    Drumheads - what have you been using for an ash pan in your UDS? I have a new charcoal basket I made with expanded metal and a 13.5" Weber grate, but I'm having trouble finding something to use for an ash pan. It would have to be flat on the bottom and at least 14" in diameter, and not too...
  13. hokiesmokie

    Spaghetti & Meatball Fattie

    Another new fattie for me. I thought an Italian sausage fattie filled with meatballs, spaghetti noodles and sauce, plus some parmesan cheese might be a good one. I also had ingredients for another pizza fattie, so I did that one at the same time. I used lump with some apple chunks to provide the...
  14. hokiesmokie

    Three Themed Fatties

    I made three fatties for a family get-together. One was a pizza theme, another taco, and the third was chili. The pizza fattie was a basic Italian sausage, pepperoni, mozzarella, and cheddar cheese and pizza sauce concoction, wrapped in bacon: The taco fattie was made with ground beef...
  15. hokiesmokie

    First Spareribs - Reposting

    Reposting some of my Q-view that got lost in the crash. These spareribs were from the first cook on my then newly-built UDS. I used a rub recipe from Steven Raichlen (4-3-2-1) which included paprika, salt, garlic powder, and black pepper, in those proportions. It came out OK, but I lowered...
  16. hokiesmokie

    New Paint Job for UDS

    Finally got around to painting my UDS after getting some time off from work. Now I really am a "Hokie Smokie." Here's the Before picture: And here's what she looks like now:
  17. hokiesmokie

    First Salmon w/Q-View

    Today I finally got around to trying a salmon filet on my drum smoker. I bought a 5.5-pound salmon filet from Costco (unfortunately it was farmed raised, not wild caught). After reading many threads on salmon on this forum, I threw together a basic brine using brown sugar, Kosher salt, fresh...
  18. hokiesmokie

    First Baby Backs w/Q-View

    Smoked my first baby backs today. Had three racks from Costco that got my usual pork rub. It consists of 4 parts paprika, 2 parts salt, 2 parts garlic powder, and one part black pepper. It was based on Steven Raichlen's 4-3-2-1 rub with 1/3 less salt. Smoked the ribs for two hours at 215-225 and...
  19. hokiesmokie

    Chile-Lime Chicken Breasts (Q-View)

    I decided to try chicken breasts on my smoker even though there are many posts warning that they come out too dry. I countered the dryness by injecting them with a chile-lime butter (recipe courtesy of Bobby Flay). The chile-lime butter was initially used on grilled corn, but I thought it might...
  20. hokiesmokie

    Sirloin Tip Roast w/Q-view

    First attempt at beef was a 5-lb. tip roast rubbed with a store-bought steak seasoning. Used mesquite chunks with briquettes at 220-235 until internal temperature was 140. Let the roast rest for about 30 minutes before slicing. Came out pretty well - nice and medium rare with just the right...
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