What are you Smoking (BBQ)?

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Originally posted by snipes:

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Originally posted by g-man:
bah i typed cold smoking and bacon now all the websites i'm visiting have ads related to cold smoking and bacon.

bloody heck.

I'm going to add "escorts" and "guns" just for because.

Try hookers and blow and let me know how it works out.

disney shows ??!??

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Originally posted by g-man:

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Originally posted by mneeley490:
I have 3 types of bacon experiments in the smoker right now.

1. Maple--where I've used both maple sugar in the cure, and coated with maple syrup. Getting significant real maple flavor into bacon is harder than you might think. Commercial maple bacon is done thru injecting extracts and chemicals.

maple is like bbq sauce in my opinion.

so i do is that I'll cure with maple sugar, but come smoking time, I'll smoke as low as the WSM will go. the bacon without a maple syrup coat as it makes it way too black and the bacon doesnt take the smoke. This is just for the smoke to take + the cure. Take it out after (2? hours, i can't recall exactly), lightly fork poke it through out and then cover it in warm maple syrup and seal it up in either foil or a container. if you let it rest like that, the bacon will really take the maple syrup flavor.

Interesting. I'll try that next time.

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Originally posted by snipes:

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Originally posted by ThistlinTom:

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Originally posted by snipes:
chicken wings.

Have you done this before? How long do you smoke them?

It's a regular thing at my place. 275 for 90 minutes. I like a crispy skin so I finish them for 2-3 minutes under the broiler. Perfect every time.

Same thing I do for my Buffalo sauce-injected wings. You get the flavor, but not the mess.

Not exactly BBQ but it's one of my favorites for my smoker.

I brown pork chorizo in a pan on the stove, chill it, mix it 50/50 with shredded extra sharp cheddar (I like Tilamook), stuff the mix into jalapenos, smoke them over a mix of apple & cherry wood for an hour/hour and a half at about 250 degrees.

Phenomenal with a side of sour cream.

I cut the tops off the jalapenos and use a butter knife to get all of the seeds/white stuff out of the insides to make room for the mix.

I also use a jalapeno tray I got at wally world to hold them up (works best with smaller diameter peppers). I have to put a cookie sheet underneath or it makes a terrible mess inside my smoker.

Now what I need to do is figure what type of wine goes best with them... I'm thinking of a nice auslese or maybe something Italian.

Sounds awesome, but don't take too many seeds and membranes, it needs to have some heat!

Rabbit (not wild). I'm brining it with salt, garlic, herbs and a small amount of coconut sugar. Being so lean, I'm going to try either wrapping one half in bacon or spread a layer of duck fat over it in case the other half gets dry. Any recommendations for those who have tried? I'm going around 250 for 2-2.5hrs after an 8 hour brine.

The rabbit turned out mushy. Maybe brined too long or cooked at the wrong temp.

Did my first ever pork belly on Sunday. Scored and then rubbed with paprika, black pepper, onion powder, rubbed fennel seeds into the cracks, and salt. Smoked it for 1.5hrs at 200 with apple wood, wrapped tightly in parchment paper, then foil and did another 3 hours at 200. Refrigerated until cool, cut into small portions and crisped them up in the oven. Went great with sticky rice and cold green bean salad.

24 pounds of pork butt last weekend for my daughter's B-day. Served with homemade Carolina vinegar sauce. Turned out great!

Trying out a recipe tomorrow for pulled chicken. Will be brining, then smoking about 6-1/2 lbs. of boneless thighs on my GMG, with hickory. Thanks, Costco!

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Originally posted by mneeley490:
Trying out a recipe tomorrow for pulled chicken. Will be brining, then smoking about 6-1/2 lbs. of boneless thighs on my GMG, with hickory. Thanks, Costco!

How did it turn out?