Wednesday, November 29, 2017

Smoker Experiments #1

I recently had a birthday and was given an Amazon gift card from my brothers and my dad. I used it to buy a smoker. I spent a good two weeks looking at the gift card wondering what I should use it for. I almost started buying Christmas presents with it (and I probably should have), but I'm having a good time with my new smoker.

I am a beginner, so any and all advice or recipes you have are more than welcomed.

So far I've made a couple of beef roasts, smoked eggs, a smoked pork loin, and now smoked country style ribs. My favorite of them all is a toss up between the smoked eggs and the beef roast.

For any of you interested I'll document (and so I can come back to it later, just in case I need a reminder.)

The beef roasts were just cheap rib roasts I picked up so I could try out my new smoker. I put a rub on them. It was just a coarse salt, black pepper, onion powder, garlic powder, and paprika. I covered the roasts with the rub, then let them sit for a bit. I don't remember the temperature or time I put them on the smoker for, but when they were done I wrapped them and let them rest for a good fifteen minutes. They were yummy! I didn't get pictures because both roasts were gone before I knew it.

I've made three batches of smoked eggs so far. Each batch was pretty much the same. Of course there is no rub to put on the boiled eggs. I should be cold smoking them but I don't have the cold smoking attachment. So, I improvise and get the temp up to fill the smoker with smoke, then turn the temperature down and let the eggs just sit in the smoke at a low temp. So far it's been working just fine that way. We ate the first batch, used the second batch for deviled eggs for Thanksgiving, and the last batch was put into a gallon jar for smoked, pickled eggs. I haven't gotten pictures of these, either.

Then I made the pork loin. I used a rub I found online. It called for brown and white sugar, a little bit of salt, black pepper, oregano, and paprika. Definitely not a favorite. Still, it was edible, I just won't be using that rub again.

The last thing I've done, and I did get pictures, was some country style pork ribs. They were yummy. I didn't follow a recipe for this one. I simply mixed up a rub of course salt, black pepper, onion powder, garlic powder, and a little bit of paprika. Then I put them on the smoker at 275 degrees. I had them in for a couple of hours then I pulled them out and brushed on a thin layer of Sweet Baby Ray's BBQ sauce. Still, they were more than a bit dry. What I needed to do was wrap them with some sort of liquid. However, I didn't do that and they remained a bit dry, but with good flavor.

Here is a picture of the rub I created.



And here is a picture of the finished product (smoked country style pork ribs).

Friday, November 3, 2017

NaNoWriMo 2017

Hello everyone. I haven't had any submissions to my blog lately so I thought I'd do a quick post about NaNoWriMo.

For those of you who don't know, NaNoWriMo stands for National Novel Writing Month and it happens every November. It's simply a way for writers to get together online and offline and write together. We challenge ourselves to write 50,000 words during the month of November. I think I've only made my goal a couple of times but, for me, that's not the entire reason I participate. It's fun to get with other writers and do word sprints or just chat. It's fun to find the local write-ins (where we get together physically to write or chat.)

I enjoy being a part of NaNoWriMo, even when I don't get my word count. It gives me something to belong to. I'm a part of it and have been for the past seven years.

If any of you would like to participate you can go to the website and join. Look me up. My name on NaNoWriMo is JCPhelps.  Hope to see you there!


 You can find the NaNoWriMo site here:  www.nanowrimo.org