What are you Smoking (BBQ)?

Will be smoking a couple chunks of corned beef tomorrow that I'm turning into pastrami, after soaking to remove some of the salt. I have a great seasoning recipe that I borrowed from another smoke enthusiast. I really recommend it. Best I've tasted, outside of a NYC deli.

2 T. each of Turbinado sugar and black peppercorns

1 T. each of coriander seed, dill seed, dry minced onion, and dry minced garlic

1 t. each of allspice berries, mustard seed, dried thyme, and juniper berries

3 bay leaves, crumbled

Toast spices (except for sugar, onion, and garlic) in dry pan until fragrant. Let cool and grind until less than coarse.  (I use a small, electric coffee grinder.) Add sugar, onion, and garlic and pulse a few more times. Apply the night before and refrigerate. Smoke the next day in a pan, with a separate water pan, at 240°, until internal temp reaches 190°-200°, or until wooden skewer slides in easily.

BBQ pork ribs are definitely my favorite!

Pork babybacks were on the menu last Sunday. Unfortunately, Mother Nature had other plans, in the form of a crazy windstorm.

This was one of two 80' Poplars that crashed into my yard. Took out both my back and front fences, but spared the house and back deck, fortunately. That day we also had sleet, snow, and hail, in that order. Welcome to Spring.

Anyway, given the choice of ribs or ham for Easter tomorrow, my wife opted for ribs. But for tonight, Costco had some big tubs of garlic-marinated chicken legs for a ridiculously low price, so that's what's going on the GMG.

@mneeley490 posted:

Pork babybacks were on the menu last Sunday. Unfortunately, Mother Nature had other plans, in the form of a crazy windstorm.

This was one of two 80' Poplars that crashed into my yard. Took out both my back and front fences, but spared the house and back deck, fortunately. That day we also had sleet, snow, and hail, in that order. Welcome to Spring.

Anyway, given the choice of ribs or ham for Easter tomorrow, my wife opted for ribs. But for tonight, Costco had some big tubs of garlic-marinated chicken legs for a ridiculously low price, so that's what's going on the GMG.

Glad to hear that no one was hurt and only the fences (and that poor wheel barrel) were damaged.

The wheelbarrow didn't take the brunt. Those white things next to it was a plastic outdoor chair that was obliterated. What you also can't see in that pic is my wife's wishing well, flattened underneath the tree.

Spared the house, so that's the occasion for opening something good!

We smoked tri-tip for Easter. No wind storms to deal with either!

@mneeley490 posted:

The wheelbarrow didn't take the brunt. Those white things next to it was a plastic outdoor chair that was obliterated. What you also can't see in that pic is my wife's wishing well, flattened underneath the tree.

Hopefully you've got a good set of neighbors and at least one good chipper shredder in the neighborhood.  That's an expensive clean up otherwise.  Fences I don't mind so much, I can fix them and the insurance money is always more than the materials.  Just annoying.  I have a saying though: "Just when you think you're all caught up on projects, a tree falls down".

Smoked a top rib yesterday over pecan.   Killer with Bedrock zin

Have an 18 lb brisket on the egg today.  Went on around 6 am at 225.  Just wrapped it about 20 minutes ago. Thinking it'll be ready around 5:30-6 this evening.

3 lb French Roast yesterday - Delicious

I tried something new this weekend. Got a prime, top sirloin cap from Costco, and I was unfamiliar with this cut. It is also called a picanha, and evidently is a staple in Brazilian steakhouses. It also normally has a fat cap, although the two 2-1/2 lb. ones in the cryovac did not.  So I rubbed and smoked them slowly until it was time to do a reverse sear.  They both came out a perfect medium rare, and imo, I have to say that the taste and tenderness rivals the filet mignon for a fraction of the cost of a tenderloin. I will have to be on the lookout for more of these.

Snowy grouper, corn and zucchini on the smoker now.  Doing a fast smoke

@jcocktosten posted:

Snowy grouper, corn and zucchini on the smoker now.  Doing a fast smoke

How do you smoke corm and zucchine? Do you marinate them before?

Did some bacon-wrapped chicken tenderloins on the pellet grill last night. Came out very good.

Made Smoked Shotgun Shells recently. Really good, but I used cannelloni, rather than manicotti shells. (Letting them sit overnight, absorbing moisture, is an important step.)

https://www.youtube.com/watch?v=GvgJCGAsTqg

I usually smoke 40-60 or so pounds of bacon around this time of year, and most of it goes out to friends and relatives for Xmas presents. This year, with the price of pork bellies at $4-$5 lb, I opted for pork butts (@ $1.49 lb) to make into Buckboard bacon. It is sort of like a cross between ham and bacon, but sliced thin like bacon. First batch is hitting the smoker tomorrow morning, with my usual corn cob/cherry wood blend.

@mneeley490 posted:

I usually smoke 40-60 or so pounds of bacon around this time of year, and most of it goes out to friends and relatives for Xmas presents. This year, with the price of pork bellies at $4-$5 lb, I opted for pork butts (@ $1.49 lb) to make into Buckboard bacon. It is sort of like a cross between ham and bacon, but sliced thin like bacon. First batch is hitting the smoker tomorrow morning, with my usual corn cob/cherry wood blend.

Second batch going in today. The first one turned out great, flavor and texture is awesome. Pork butt may be my go-to now, as it can actually fit into my slicer without having to bend or cut it in half.

I usually go four hours and then foil. I really like to use the jus after I put it through a fat separator as a sauce. techzpod mobdro download