I cut out the coppa muscle in a pork butt yesterday and started the curing process to make capicola. The rest went into my little Smokin- It model 1, with a liberal rub of Meat Church Holy Voodoo. I don't normally go for commercial rubs, but this is really good; a nice balance of sweet and heat. After 11 hours in pecan smoke (much longer than I thought it would go) it came out beautifully.
Making tacos al pastor from scratch this weekend. Will be a horizontal rotary instead of a vertical one, though.
@mneeley490 posted:Making tacos al pastor from scratch this weekend. Will be a horizontal rotary instead of a vertical one, though.
are you going to catch the drippings and rebaste it through out the cook instead for same affect?
Do you use pineapples?
@g-man posted:are you going to catch the drippings and rebaste it through out the cook instead for same affect?
Do you use pineapples?
Yes to both, and if the heat evaporates the drippings, then I'll be spritzing with pineapple juice.
T bones.
@mneeley490 posted:Making tacos al pastor from scratch this weekend. Will be a horizontal rotary instead of a vertical one, though.
Came out pretty good.
Glad to hear it worked out mneeley. I might have to give that a try, although my kids bought me a vertical rotisserie for Christmas I have yet to use...
This weekend smoking a prime rib which will be served with a homemade ramp butter. Also made some Armardillo Eggs to throw in the smoker as an appetizer.
VM
Got a nice chuck roast going on the pellet smoker with Holy Voodoo rub.
Aaron Franklin smokes his brisket at 250°. Lots of people like it.
I tend to get better results at 225°-230°.
Nice and sunny today, so bit of a last minute decision to make smoked Spatchcocked jerk chicken. Rubbed chicken with a thin layer of olive oil and then added a dry jerk rub. Set up the Weber kettle for indirect cooking, with 3/4 of a chimney of lit coals on one side, chicken on the other.
Smoked at 190 (375f) until internal temp reached. I like to have the legs facing towards the coals, as I want to take them further than the breast.
I made the flat breads out of yogurt and flour, about a 50/50 mix, cooked in a pan for a minute each side. I made a simple tzatziki style sauce, out of yogurt, grated cucumber, garlic, lemon juice, mint, olive oil, salt and pepper. Worked really well with the hot and spicy chicken.
<textarea id="BFI_DATA" style="width: 1px; height: 1px; display: none;"></textarea>
Started an 8 lb pork butt at 4am this morning, at 250° in my Smokin' It Model 1, with cherry wood. As of 1pm, the IT is 180°, so still about another 25° to go. Smells wonderful though.
Greet minds think alike. I put an 8 lb on at 5 AM Sunday morning at 225 (hit 250 for a long while and shortly at 275 until I got it back down). Mix of 2/3 apple wood and 1/3 hickory. 4 hours smoke. Wrapped for another 5. Pulled at 2 PM after it hit 193 internal and a fork would insert and twist as well as the bone would twist when checked.
Mr Brown Sucor Rub overnight and second rubbed 30 minutes before hitting the smoker coming up to room temp.
Pulled at 9 hours right before re-wrapped and placed in a cooler to stand for 2 more hours.
Approximately 6+ lbs of pulled porky the pig goodness.
My pork butt ended up going 12 hours. Pulled at 205°. Used Eat BBQ-The Most Powerful Stuff rub. Turned out to be one of the tastiest I think I've ever done.
Tonight is a 2.5 lb cowboy ribeye. Will be bringing it up to 110° on my pellet grill, then sear over charcoal on the Weber. Sweet spot for me is between med-rare & medium. (There is a high-end steakhouse in Seattle that nails it every time. Still not sure how they manage that.)
Looking to see if there are any smoking fans in the area. I've been a huge fan of smoked food for many years now, a buddy of mine purchased a smoker 2 years ago and I'm jealous. Looking to purchase a smoker at some point this year, was wondering if anyone had some advice and opinions on what is a good beginner's smoker I can buy and learn with. I've already been told not to cook Brisket on my first try.
@mneeley490 posted:Came out pretty good.
wow that looks incredible
@Ahsan posted:Looking to see if there are any smoking fans in the area. I've been a huge fan of smoked food for many years now, a buddy of mine purchased a smoker 2 years ago and I'm jealous. Looking to purchase a smoker at some point this year, was wondering if anyone had some advice and opinions on what is a good beginner's smoker I can buy and learn with. I've already been told not to cook Brisket on my first try.
you've already asked many times and have replied to yourself what you were trying to sell to the google search links.
I'm up at 6am, going to the in-laws later today. Right now I'm smoking a 10 lb prime rib, that last night was doused in Worchestershire and seasonings, and left to dry in the fridge overnight. I will accompany it with a smokey au jus that is so good, I will include it here. It was developed by a good friend, and great chef, who sadly passed on earlier this year. Do try it, the taste is unbelievable. I have been known to drink it from a shot glass.
Smokey Au Jus for Beef
1 lg onion
4-5 carrots
3-4 ribs celery
3-4 cloves garlic, peeled and smashed
Toss in pan under the beef, and let smoke for 1 hour. The purpose of smoking the vegetables for 1 hour before adding the broth and herbs is it will concentrate their flavors and sweetness, giving the finished au jus a richer, deeper, full flavor.
After 1 hour, add:
4-6 cups beef broth
2 T. tomato paste
1/2 t. dry Thyme, or 4-5 sprigs fresh
1-2 bay leaf
Finish smoking beef to internal temperature desired.
While roast is resting, pour contents into 2-3 qt. sauce pan and add 1 cup red wine. Bring to boil, then reduce heat and simmer 20-30 minutes. Strain, and skim off fat.
The Au Jus can be served as is, or thickened to make a gravy.
6.5 pound brisket on the smoker now
Attachments
Images (1)
