Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: UWFSAE on December 31, 2013, 08:44:43 PM
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Sorry I've been a ghost for the past few months but I've been traveling like a madman this semester and have only had time for 'Q from local joints throughout Texas, Arkansas, Louisiana, and Mississippi.
With the Christmas break winding down, I decided to dust off the Smokin-It #3 ... but found myself completely out of suitable smoking woods. Since I had to run to Academy Sports for some last minute Christmas shopping I threw caution to the wind and bought a bag of Jack Daniel's Whiskey Barrel Oak Smoking Blocks (http://www.academy.com/shop/pdp/jack-daniel-s-bbq-smoking-blocks/pid-796403) (they were out of all other smoking woods except mesquite) for two standing rib roasts I was smoking for Christmas Eve. I'll create a post for that little experiment later ...
Yesterday, I prepped a whole slab of pork spares with a light butchering (fat trimmed and silver skin removed), slathered with good molasses and liberally coated with a homemade spicy rib rub. Into the fridge for 18 hours and they went in the Smokin-It #3 at noon on the dot with a 4 oz. Jack Daniel's oak block at 225 with ambient outdoor temps in Houston being in the low 50's today. No water pan, no 3-2-1 ... and they came out perfectly after 5.75 hours. Juicy without any muss or fuss, plenty of bite with a pleasant, firm chew. The ribs were served with a little Foy's Mild BBQ Sauce (made by Dobbs Foods from Columbus, GA since the 1930's) on the side and some ranch style beans. A nice send off to 2013, to be honest.
(http://i1328.photobucket.com/albums/w527/UWFSAE/SparesOak1_zps78ab672a.jpg)
(http://i1328.photobucket.com/albums/w527/UWFSAE/SparesOak2_zps23331cc9.jpg)
(http://i1328.photobucket.com/albums/w527/UWFSAE/SparesOak3_zpsc7397d24.jpg)
The Jack Daniel's Smoking Blocks do have a pleasant "Old No. 7" aroma to them and are perfectly seasoned. Their cut size is absolutely perfect for the Smokin-It case-style smokers (and Smokin' Tex or Cookshacks, I'll wager) and burns steadily with no flareups. The oak flavor is rich, a more mellow flavor than hickory and there's no real whiskey aftertaste ... but I admire their marketing. While I wouldn't necessarily replace woods from Maine Grilling Woods or Fruitawood with this product, it's an accessible and inexpensive choice for oak chunks pre-cut to the perfect size with very solid results.
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I think they look great. i'll take a few bones plz. ;)
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Fantastic colour and just swimming in the juices, well done ;D
And welcome back
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Can you say "juicy"? They look great!! I can almost smell the smoke on them.
Art
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Those look awesome. Nicely done!
On another note I watched an hour long show on the making of Jack Daniels. Fascinating stuff. Really crazy that they make new barrels for every batch and they are only used once. Some genius has turned used barrels into another great use.
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Welcome back! Your travels was in some good eatin places! Ribs look great!!! Don
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Nice looking bones. Welcome back.
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Those are some great looking ribs. There is an outfit in Napa California that makes electric smokers out of their used wine barrels.
Glad you are back and please don't be a stranger ;)
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Welcome back and ribs look great. I've used the JD Blocks before and thought they were good, I will sometimes add a splash of coke to the ribs. ;D
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Welcome back! Ribs look real juicy and tasty!
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Just some fantastic looking ribs!
There is an outfit in Napa California that makes electric smokers out of their used wine barrels.
Here is a site that sells them Smoke....
http://www.barrelofsmoke.com/
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You my friend.....are gonna get me in trouble..... :D :D
actually I have tried contacting them and http://napabarrelsmoker.com/Site_2/Wine_Barrel_Smoker.html nobody calls back or e-mails....cant figure it out.
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Your ribs look great. Nice bark and the meat looks nice and moist.
Regarding the JD barrels, friends and I toured Makers Mark last year and learned some fun facts
1. Barrels must age a full Kentucky summer before use
2. The process of char'n the inside of the barrel with fire is a distillery most valuable secret
3. In Kentucky, there are more whiskey barrels than people
4. After a single use, majority if barrels are shipped to Scotland and used YTD age scotch
5. The wax coating on MM bottles is simply a signature and does nothing for the product
6. The name "Makers Mark" was suggested by Bill Samuels wife as she collected fine English pewter, which is marked by the maker
If you are ever in the neighborhood of MM, I highly recommend the tour and tasting.
- Cheers
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Great dark color on those. And they look real moist.
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Good to have ya' back ;D
At the Jack they gave us a bag of barrel chips in our judge goodie bags. I've used some for smoke production on my Performer and thrown a few in the PBC, both for chicken. Nice, mild and sweet smokiness.
Hub