Draft Caufield, trade for Frolik and sign Tanev...off season done!
- tvetter

Somebody had been paying attention.

Pork, of course. St. Louis this time. Pellet. Both.
- DarthKane

>Make sure you remove the membrane from the back side of the rack.
>Use a very thin coating of oil or mustard to make your rub stick good.
>Get your rub on before you go to bed tonight if possible, or first thing in the morning.
>Bring the ribs up to room temperature before putting them on the smoker.
>6-8 hours at 250ish F. Mopping occasionally with apple cider vinegar diluted with a little beer and mixed with a little of your rub
>I prefer a mix of oak and hickory for the first couple of hours switching to all oak later on. Hickory (or mesquite for that matter) by themselves can be overwhelming and oak is more neutral flavored.
>Thin layer of sauce for the last 30 minutes with more served on the side.

>Make sure you remove the membrane from the back side of the rack.
>Use a very thin coating of oil or mustard to make your rub stick good.
>Get your rub on before you go to bed tonight if possible, or first thing in the morning.
>Bring the ribs up to room temperature before putting them on the smoker.
>6-8 hours at 250ish F. Mopping occasionally with apple cider vinegar diluted with a little beer and mixed with a little of your rub
>I prefer a mix of oak and hickory for the first couple of hours switching to all oak later on. Hickory (or mesquite for that matter) by themselves can be overwhelming and oak is more neutral flavored.
>Thin layer of sauce for the last 30 minutes with more served on the side.
- Ogilthorpe2

That sounds great. Do you ever use apple, or always hickory and oak?

That sounds great. Do you ever use apple, or always hickory and oak?
- tvetter

Apple is good too, especially with pork, but Hickory is my favorite. I use a wood/charcoal smoker, so I’m not sure how you would do the mix with pellets. But with wood, the theory is oak charcoal for heat (it burns long and slow) and then water soaked Hickory or Apple chunks for flavor. After the first couple of hours, you let the hickory burn out and finish cooking with the more neutral flavored oak. Too much of the more strongly flavored woods can mask the meat flavor too much and in some cases leave a bitter outer crust on the meat...though it’s usually more of an issue with Shoulder or Brisket since they cook longer.

I just bought my first smoker today. Does anyone have any advice for a novice smoker?

We’re planning on smoking ribs tomorrow, I can’t wait.
- DarthKane

You'll keep learning from experience and advice and make them better every time out. When I first got my smoker I didn't cook anything the first few times, I just worked on getting the temperature I wanted and keeping it there. Kick back with some beer and keep the smoker closed. Good luck!

Apple is good too, especially with pork, but Hickory is my favorite. I use a wood/charcoal smoker, so I’m not sure how you would do the mix with pellets. But with wood, the theory is oak charcoal for heat (it burns long and slow) and then water soaked Hickory or Apple chunks for flavor. After the first couple of hours, you let the hickory burn out and finish cooking with the more neutral flavored oak. Too much of the more strongly flavored woods can mask the meat flavor too much and in some cases leave a bitter outer crust on the meat...though it’s usually more of an issue with Shoulder or Brisket since they cook longer.
- Ogilthorpe2

Do you use a water pan? I have a Komodo/Big green egg knock off that naturally has moisture in the convection process so I don't need water for ribs but do for pork butt or brisket. I made three racks of ribs and smoked some salmon yesterday.

Do you use a water pan? I have a Komodo/Big green egg knock off that naturally has moisture in the convection process so I don't need water for ribs but do for pork butt or brisket. I made three racks of ribs and smoked some salmon yesterday.
- paulr

I usually only use water pan on things that don’t have a lot of natural fat in them to keep them moist like Turkey, whole Chickens, and Fish.

One of my favorite things is to smoke chicken wings at the same time as ribs or brisket. That way a couple of hours in, you get a little Scooby snack to take the edge off while waiting for the main event.

I’ve wanted a Big Green Egg for a while now, but there’s only so much I can convince Mrs Ogi to spend on my kitchen toys, and I just spent big bucks on a new Blue Star range, and I have my eyes on an outdoor pizza oven.

Looks like the Hawks have signed Kubalik.

Looks like the Hawks have signed Kubalik.
- DarthKane

Term, aav, anything yet or just agreement?

In my ideal world Marchand suffers a career ending injury in game one, but then the Bruins win over St Lois.
- Ogilthorpe2

👍👍

Term, aav, anything yet or just agreement?
- I Am The Breadman

Agreement I suppose atm.

👍👍
- mrpaulish

Sounds like a popular refrain. I try not to wish anything bad on anyone...even enemies or people who have done wrong to me or society. But i admit i will grin if something happens like that.

Also changing subject

By adding Kubalik and Entwhistle our forward group looks plays different. Adding Re Johnson and Hagel\Kurasev gives us grit. Still missing a big body boards mean type. So curious what forward Bownan drafts.

Not that i support the following, but if multiple picks first round a Broberg skating compete replaces what style Keith brings. So Keith to Florida or somewhere only if we get an NHL dman in return. How you get anothet first out of that i don't know. But Broberg is attractive style wise to replace Keith. Florida is far from Keith to visit his kid. Just makes.you think trading Keith is quite difficult.

Trading Gus just.to draft another dman is ridiculous. Snagging a goaltender or forward.with some nasty physical play + descent skill would seem logical. That would be the reasoning behind trading Gus. I just wonder, however, if Bowman has it in mind to retain Gus until Boqvist is ready to step in. By that time some other prospects on defense offer offensive capability so that Boqvist is not the only contibutor offensively from the blueline corps.

Other defenseman:

Samuelson's kid on defense intrigues. Can he skate well enough? Because he has smarts, reach + size plus his dad provides tips so adjustment to NHL smoother. He was a very early #2 round to Buffalo 2018 draft. Will be soph at U of Michigan. Q: should each team have a Chara type size component (1) in their blueline corp? Not a bad idea.
I would like to see Caufield have guts to challenge him on a rush in collegiate hockey next season. Try to skate past him or maybe get crushed. Analagous to when a skater thinks about cruising over blueline and toward net, then notices Big Buff is a big mac truck obstacle. Chooses a different path or dumps puck in.

*NEW* Blog up: https://www.hockeybuzz.com/blog.php?post_id=99564

The Blackhawks select Kirby Dach if...

I usually only use water pan on things that don’t have a lot of natural fat in them to keep them moist like Turkey, whole Chickens, and Fish.

One of my favorite things is to smoke chicken wings at the same time as ribs or brisket. That way a couple of hours in, you get a little Scooby snack to take the edge off while waiting for the main event.

I’ve wanted a Big Green Egg for a while now, but there’s only so much I can convince Mrs Ogi to spend on my kitchen toys, and I just spent big bucks on a new Blue Star range, and I have my eyes on an outdoor pizza oven.
- Ogilthorpe2

I have a Broil King Keg 5000, it's very similar to the BGE but at half the price. It uses oven like materials instead of ceramic. My understanding is the convection of the BGE ceramic housing is more efficient so less charcoal is required but I can smoke a brisket at 230F for 16 hours and still have enough charcoal to grill jerk chicken pieces. The beauty of these komodo type cookers is you can keep the temp a steady 200 for low/slow cooks or crank it up to 800 plus, I make a great Napoli style thin crust pizza using '000' flour, setting the temp on the Keg at 650F. It takes about 3 or 4 minutes to cook the pie.