Today we meet: Brad Woods
Location: Oak Hill, Ohio.
Profession: Automotive Detailer.
How much time in the group? Two or Three Months.
How did you hear about the group? I was invited by a member.
When did you start smoking and why? About 10 years ago, because I enjoy cooking and spending time outdoors.
Tools you use (smokers/grills and more): I like my carbon steel knives, wooden cutting boards (anything vintage).I also use and collect cast iron cookware. Weber kettles are my go-to smokers and grills, although I also use an ugly drum smoker and cook on an open-pit once in a while.
Favorite cuts + way of preparation: Ribeye steaks, salt, pepper rub. I like giving my steaks a good slow smoke, then a hot sear over raging hot coals.
Beef brisket because I like the challenge. I usually give them a pretty good trim, rub with salt and pepper. I normally smoke my briskets at 275° and they always turn out great. (I like doing chuck roast using the same method).
Ribs. I enjoy making a homemade rub for ribs usually. I always remove the membrane and smoke my ribs anywhere between 4 to 6 hours at 250° to 275°, depending on the cut. The bend test never fails.
Wings. Any decent rub works great on wings and they are fun to smoke or grill. I like doing them over low and slow direct heat because it renders the fat out of the skin the best for a crispy result.
What is your winning recipe? I’d have to say my smoked chili.
Hickory Smoked Chili
- 1.5 pounds of ground chuck.
- 1-14.5 ounce can of tomato paste.
- 1-can of dark red kidney beans.
- 1-can of black beans.
- 1-can of chili beans in chili sauce.
- 1-can of lucks pinto beans, flavored with pork.
- 2-cans of diced tomatoes with green chilies.
- 1-can of diced tomatoes.
- 2-tablespoons of cocoa.
- 2-medium diced onions.
- 2-Tablespoons of Worcestershire.
- 1-Tablespoon of smoked paprika
- 1-Tablespoon of your favorite chili powder.
- Prepare grill for indirect heat.
- Brown the beef on the grill using direct heat.
- Dice and add onions and cook until translucent.
- Add the rest of the ingredients to the pot and stir well.
- Add some hickory wood chunks to the hot coals and place the chili over indirect heat.
- Smoke at 250° to 300° for 2 to 3 hours stirring every 15 to 30 minutes or until done. The chili should be slightly simmering and very hot.
- Serve hot and top with sharp cheddar cheese.
What is the most bizarre thing you made? Dorito crusted steak topped with nacho cheese.
What did you learn from the group? Learned several new smoking methods.
Other hobbies: I enjoy hunting, fishing and spending time outdoors.
Message to the nation: If you’re new to smoking and grilling, keep practicing and cooking. Never give up on things you enjoy doing.
Recently we started activity in our Facebook group called “meat the smoker”.
It’s a small interview with our group members, we get to know them a little better.
Everyone is welcomed to participate.
To be the next meat the smoker you can email us to firstname.lastname@example.org and get the template and you will be shown here.