those look amazing

goddamn

thanks guys, they were awesome and I highly suggest them as an appetizer for a party...super easy to make and goes great with a cold beer.

they ended up being pretty spicy which was fine with me!

I make them without the sausage link a lot. May have to try though.

That's it. I must buy a smoker. My life will not be while without buffalo turds

Did you leave the seeds in the jalapenos?

Nope just didn't scrape much of the membrane off so it had some heat

damn durango. those look fantastic.

durango making possibly the most delicious thing ive seen on this site...

Not sure why those things are in the BBQ thread, but they look so delicious...

in the bbq thread because it was on the smoker....where else do you suggest I put it

http://forumserver.twoplustwo.com/34...party-1273737/

bbq thread = smoker in my mind....

that other thread sucks but thanks

Of course it's bbq. Lol to the galactic nits who would argue otherwise.

Hey guys and gals. 1st post ITT, but I lurk here quite a bit because I love cooking BBQ, love eating BBQ and love looking at pics of BBQ.


So to date myself a little bit, I got my 1st 'real' smoker in 1992. Before that, I had a 55 gallon barrel cut in half that was great for grilling, but trying to smoke on it was not ideal. This is my little one that just went into semi-retirement.



So a buddy of mine, who I have cooked with for the last 24 years, and I decided to take the plunge and upgrade. We decided on this one, which was custom made by JB Smoker in Lufkin, TX. We picked it up a little over a week ago.




Only one thing to do. Have a party and break this bad boy in right. So we invited 15 friends over last Sunday with only 2 no shows, but friends of friends tagged along, so we ended up with about 20.


On the Menu

20 lb. Shank Ham


Pork Spare Ribs


20 lbs. of Pork Butt (Pulled Pork)



We also did smoked Boudin Sausage. Sorry no pic. This is also where I failed you a bit because I also have no pics of any of the finished food above because I had to many of these and forgot.



However, I do have a before and after pic of the star of the show. We also did a 20 lb. bone in whole Ribeye Roast (Prime Rib). I almost didn't get a pic of this because it was disappearing as fast as I could slice it. One guy said it was so tender, you could cut it with your hand. A nice compliment for sure.

20 lb. Bone In Ribeye Roast


So after 20 hours of this


You get this (we trimmed off the bones before slicing)



As if anyone cares, sides were crock pot pinto beans, 2 different pasta salads and coleslaw, with home made banana pudding for desert. We got things underway at 1:00pm and I finally kicked out the stragglers around 9:30pm. Let's just say nobody went home hungry. Almost forgot the brag. I also went undefeated in all of my matches of horseshoes.

Well played sir!!! That smoker is sick...about how much does one of those run if u don't mind me asking

Well done, Durango! Do you deliver? Those look terrific.

It was a couple of bucks shy of 4K. Definitely not cheap, but worth every penny IMO. Should be good to go for the next 20 years.

The answer is yes, but I don't want to break any forum rules.

Now, THAT'S BBQ. Great post, Cowboy. Would love details on temps and times. Thanks!

Lol cowboy taking credit for me...looks like an honest mistake

Ooops. My bad. Looks like you definitely make some awesome stuff.

The short answer is......

Pork Butt and Prime Rib - 225 degrees for an hour per pound, kicking up the heat to 325 degrees for the last hour or so = 20 hours in this case.

Spare Ribs and Ham - 200 degrees for 10 hours. The smoker has a baffling system so you can regulate the heat in the tower at a lower temp than the barrel. The Spare Ribs get a finish cook in the barrel at 325 degrees before serving. No finish cook for the Ham.

I can give a TL;DR answer with more details on each if anyone is interested.

durango, Cowboy:

Awesome.

It's BBQ season boys and grills. Looks like the bar has already been set ITT for the year!

Watching BBQ Pitmasters last week got me in the mood for some ribs. I experimented a little with my rubs and technique. Smoke for 3.5 hrs (cherry chips and a couple chunks of oak) and then apply a glaze and foil for an hour.



Tenderness was good, but not enough smoke flavor. I need to tweak my rub some as well.

masturbatory pun intended?