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Competition Ribs
Hi, question for those more versed than myself. I have an upcoming, backyard BBQ competition and we are getting the ribs the night before. These are baby back ribs, will receive around 1900 the night before, with a cook time starting at 0800 with judges turn in at 1600. I plan to clean the... -
Cajun Custom Cookers
Anyone have any experience with Cajun Custom Cookers in Moorhead, MN? Thanks for any advice.- acres87
- Thread
- Replies: 3
- Forum: Wood Smokers
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Canadian Bacon
So Father's Day decided to fill up the smoker. Canadian bacon on top. Recipe 6+ lb pork loin, trimmed and cut in half 1+ gallon of water brought to a boil with 2 TBSP of peppercorns 1 1/3 cups of Morton's Tender Quick 3 tsp of garlic oil 3 bay leaves 1 TBSP of homemade "KC" type rub mix 1 1/3...- acres87
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- Replies: 6
- Forum: Grilling Pork
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Roast Beef
So Father's Day decided to fill up the ol Smoke Vault, row two being a top sirloin destined for the Cabelas slicer On the smoker after resting last night with a rub down of A-1 and some "KC" type rub mix. In the morning just a light dusting of SPG type rub. Placed in 225-250 degree smoker...- acres87
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- Replies: 4
- Forum: Grilling Beef
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Bone in leg of lamb
Started with a leg of good Montana raised lamb, washed, patted dry and plunge cuts of garlic cloves put into leg Then a thin coat of mustard, our homemade KC style rub with approximately 1TBSP of Italian seasons. This was supposed to be on the smoker in a couple hours but the Rocky Mountain... -
Smoked Lamb Burger with Q view
One pound good lamb burger 1/4 tsp allspice 1 toe garlic minced Good couple turns of fresh ground pepper Good pinch of sea salt About 4 ounces of feta cheese, we like Nasonville Dairy in WI Gently mix and form into patties . Pre smoke . Post smoke Smoked for 1/2 hour at 300 with a light peach... -
Brisket Kansas City style
A few years ago I stumbled across a video, I think it may have been on "diners and dives", showing a smokehouse in I believe Kansas City. They did a sixteen hour smoked brisket, no trimming until point and flat separated and lots of sweet rub. I did it for a couple competitions years back and... -
Smoked and deep fried Doritos hamburger
We got a bunch of those pre made hamburgers( we don't buy them, left over from a group event). We smoked them for 2 hours at 225-250 degrees in the Smoke Vault with hickory and pecan chunks Took them off, dredged in flour, brushed in egg wash and then coated with crushed Doritos. Deep fried for... -
Smoke vault by Camp Chef
Hi, I just wanted to report to the group my pleasure with Camp Chef. I sent a note and pics on Sunday to report problems with the door handle, well today is Wednesday I have a new handle per Fed Ex. Excellent service and wanted the smoking crowd to know about it.:sausage: Best Regards...- acres87
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- Replies: 3
- Forum: Propane Smokers
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New guy. from Montana here
Howdy, My name is Steve and I am relatively new to smoking. I bought a smoke vault 24 this summer and have already learned from you guys how to insulate it a bit better. I have always enjoyed cooking, canning and brewing, after doing some brisket judging I decided I wanted to try my...
