I did baby backs in the Weber on Sunday. Came out pretty good. No pictures
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
My 14 yo saw a video of smoking cream cheese and wanted to try it yesterday. We did two bricks - everything bagel and Texas Pete Dust. Excellent.
I usually go until I see 1/4 - 1/2" of rib bone and if the rack cracks slightly when picked up from one end. I hate fall off the bone with ribs. I like a little bite with them, so I usually error on the earlier side of recommended time. Ideally they require a bit of a bite, but then all of the meat comes off the rib clean. These were probably another 20-30 minutes from there, but my kids were hungry
I'm covering Wisconsin's high school state track and field meet this weekend, and as I do every time I cover this event, I bring some meat to share with my coworkers because the days are so busy that none of us can afford to waste time waiting in line at the concession stands. This year I smoked some Cajun turkey breast using Meat Church Holy Voodoo. I brined the breasts for about half an hour (it came as a bone-in frozen breast that was already packaged with a brine solution, so I only went about 10 minutes per pound), then seasoned them up and got them on the Traeger. Went for half an hour at 180 degrees, then bumped it up to 275 until the breasts hit 155 internal. I basted a couple of times with clarified butter during the cook. I also fried up some bacon and hot mayo (mixed some Frank's to taste) to put on the sandwiches.
You'll never convince me that there's a better turkey rub than Voodoo.
You'll never convince me that there's a better turkey rub than Voodoo.
First time witht his recipe - doing a french onion pork loin tonight - al prepped up and ready to throw on the smoker here soon.
I have really enjoyed smoked cream cheese but it has not gotten a great reception.
I see a lot of folks are using Meat Church. I have been using them and their recipes for a few years now. There might be better ones out there but seems like the amount of effort and baseline of the seasonings have turned out a great product for me on about everything I have tried from them.
I just started messing with Blanco and Voodoo. Have really liked them both on pork.
I’ve not tried all of them yet, but most of the ones I use frequently don’t have any sugar. Holy Cow, Blanco, Dia de la Fajita are sugar free. Voodoo has some, but I’ve never found it to be overly sweet. I mainly use a touch of Gospel if I’m looking for an extra bit of color. The Honey Hog rubs are okay, but I really prefer Killer Hogs or Heath Riles for that classic style bbq rub recipe.
Going to smoke 40 lbs of Boston butt Saturday. Have to be around home so I’m knocking this job out that day.
