New Toy Drum Smoker

[Wolfy]

nice must see pics of that one

Here you go:

2kg Pork Neck (the most common local name for the Boston Butt cut) coated with a slightly adapted version of this rub:

2kg of Short Beef Ribs (though they were not called that in the butcher shop), rubbed with slightly adapted version of this rub (used home-grown dry chili for example):

... but since it seems that the entire family is going to show up, I think I'll have to buy at least twice as many again, else there won't be enough.

Then, so long as I don't do something silly again, the pork should take 6-10 hours and the ribs 3-4 hours and if I don't stuff them up will post more pics then.

 

[Wolfy]

Here are some pics from today's UDS run (more pics/details on the OCAU forums here).

Beans:

Chicken:

Bacon & potato pie:

UDS was lit and ran a bit hot for a while, so it took about an hour before the pork was added.
An hour after that the chicken was put on to cook;

After 3 hours the pork was juiced and alu-foil wrapped and the ribs were put on to cook:

... and it was time to relax because all the meat was cooking:

 

[Wolfy]

Another 2 hours later the beef and chicken were almost done, but the pork was not cooking as quickly:

Beef and chicken in the insulated cooler after 1 more hour of cooking, UDS temp was increased to cook the pork:

Beef and Beans:

Chicken and Salad:

Pulling the pork when it was finally cooked:

Eating the pork:

Not everything went as planned or turned out exactly how I wanted, but most went well and the food went down OK which is the main thing.
The local-butcher short-ribs were much thicker and fattier than the Asian-butcher ones and really should have been cooked for 2 hours (or so) more, the pork took longer than expected and the UDS temps were a bit unstable until I got things organized - chicken was cooked without issue and everyone loved it (just a pitty I don't eat chicken unless I have to).
Next time I'll allow an extra 2 hours for cooking (the pork and beef) and it should be good.

 

[Wolfy]

Made some jerky in the UDS: http://www.aussiehomebrewer.com/forum/inde...st&p=978729

Also cooked dinner at the same time:, a 'fatty' and some 'Asado' ribs:

 

[Wolfy]

 

[browndog]

Hey Wolfy, what temp did you cook the beef short ribs at? for $4 per kg compared to $14 per kg for american style pork ribs they are good value. Love you pics, the meat looks awesome.

cheers

Browndog

 

[Wolfy]

Hey Wolfy, what temp did you cook the beef short ribs at? for $4 per kg compared to $14 per kg for american style pork ribs they are good value.

I was aiming for about 225F, but it did fluctuate a bit (if it was in the range 200-250, I was happy) since I'm still getting used to how it all works etc.
I looked at a small pack of USA-cut ribs at Coles just the other day, nearly fell over when the price I was looking at was the per kg not total price (and the total price was double that again).

 

[Wolfy]

On the smoker-menu for tomorrow is new batch of jerky. 2.4kg of Yearling Roast Beef, cut much thicker than last time:

1/2 cup Soy
4 spoons Worcester
1 heaped spoon of dark brown sugar
1 heaped spoon of honey
1tsp Pimento (AllSpice)
1tsp Garlic & Onion powder
1/2tsp Pepper
Sprinkle of salt
(on left)

2 spoons Apple Cider Vinegar, Soy & Worcestershire
2tsp Garlic powder
1tsp Onion powder
1tsp Coriander seeds
1tsp Garam masala
1/2tsp Pepper
3x Jalapeno & 10 Birdseye chili (dried, home grown, crushed)
(on right)

Wholesale butcher also had some 'Texas Beef Ribs', while they have large bones, the price made up for it ($2.99/kg):

... if I get up early enough to light the smoker and get things done in time, I'll bring the jerky to the MB BBQ, but the ribs are mine.

 

[Wolfy]

 

[Wolfy]

 

[mxd]

hey Wolfy

your pulled pork how long did that take ?

And what butcher are you using ?

I'm doing some smoke sausages at the moment so I'll see how they go


thanks

 

[Wolfy]

your pulled pork how long did that take ?

And what butcher are you using ?

From what I understand a schedule of 3-2-1 is often used for pulled pork (3 hours in the smoker, 2 more hours in the smoker but wrapped in aluminum foil, rest for 1 hour in insulated cooler).
Tasman Meats is the local wholesale butcher, at Springvale there are at least 1/2 dozen all around the main shops (not far from the station) so I just take a pick when I go there.

 

[mxd]

From what I understand a schedule of 3-2-1 is often used for pulled pork (3 hours in the smoker, 2 more hours in the smoker but wrapped in aluminum foil, rest for 1 hour in insulated cooler).
Tasman Meats is the local wholesale butcher, at Springvale there are at least 1/2 dozen all around the main shops (not far from the station) so I just take a pick when I go there.

thanks, I did the 3-2-1 for some ribs but I hear of people doing 12-20 hours for pulled pork, they have alarms in the room with them, it seems crazy to me.

I've got a tasman butcher at pinewood shopping centre, just around the corner from work, and things like ribs didn't seem that cheap. I got some from dandy market for $10kg just trying to find other spots.

I will head to springvale as I've been told the butchers leave a bit more meat on and are a bit cheaper.

cheers
Matt

 

[punkin]

Buy a whole pork belly, remove the ribs for bbq and do the rest of the belly as Chinese Bbq pork, crispy roast fatty pork or any other pork belly recipe. Should work out around $6 a kilo.

 

[Fourstar]

Buy a whole pork belly, remove the ribs for bbq and do the rest of the belly as Chinese Bbq pork, crispy roast fatty pork or any other pork belly recipe. Should work out around $6 a kilo.

use the pork belly as nature intended it.. bacon! :icon_cheers:

As for BBQ pork, thats Char siu which is usually made from pork neck.. Unless you mean the crispy roast pork belly, siew yoke?

 

[Wolfy]

The last batch of Jerky got eaten the same day it was made (at MB's Christmas party, most people seemed to like it so that was good) but it did mean I had to make some more before Christmas - now there should be enough that I don't eat it all.

This week the local wholesale butcher had 'Lamb Party Ribs' on special in the part of the fridge they seem to dedicate to various different ribs each time I visit.

I had no idea how to prepare lamb ribs, so I just went with what I usually do for lamb on the Webber. Garlic, Rosemary, a little salt and some grapeseed oil, usually I stab 'holes' in the lamb-roast and fill them with garlic and rosemary sprigs, but that would be difficult with the ribs, so I put the stuff in the spice-grinder and spread it all over.

Turned out rather well.

 

[browndog]

Wolfy, you are killing me mate.

 

[sponge]

Yea, you really have to stop with the food porn mate.

Just out of curiosity, how long do you cook your jerky for? I used to make it a few years ago but cut it into real small slices which was fairly laborious, but yours look much thicker which seems like a great idea. Plus I always enjoyed thicker jerky, except my mates weren't as big fans... Really need to get back into it again.

 

[punkin]

use the pork belly as nature intended it.. bacon! :icon_cheers:

As for BBQ pork, thats Char siu which is usually made from pork neck.. Unless you mean the crispy roast pork belly, siew yoke?

No i meant Chinese BBQ Pork (the one with Char Sui marinade). Pork belly works really well for that and you get the ribs as a bonus.

Bacon is another very good use for belly.

 

[Wolfy]

Just out of curiosity, how long do you cook your jerky for? I used to make it a few years ago but cut it into real small slices which was fairly laborious, but yours look much thicker which seems like a great idea.

Since I hot-smoke it in the UDS, it only takes 'a few hours', usually I check it every hour for the first hour or two, then as it starts to get done every 1/2 hour until its done how I want it - often re-arranging the bits if some are more done than others - sometimes taking bits out before others if they are done and others are not.