Just started 40 lbs. of pork belly today, curing for bacon. Will smoke in the days leading up to Thanksgiving.
Smoking a turkey for Thanksgiving. Doesn't take a long time if spatchcocking the turkey.
I have two turkey breast roasts in netting, hanging in the smoker right now. Brined last night in orange juice, and smoking with orange wood. I just love the flavor this gives them.
Smoked the whole Turkey. Came out perfect
Smoked some Beef Short-ribs yesterday. One of my favorites time after time.
Smoked ribeye steaks on high heat Friday night. Smoked chicken for fajitas saturday
Yesterday - Brisket and Lamb Meatballs
60-day dry-aged brisket turned out pretty good. 
Smoked another brisket yesterday
Doing two pork butts tomorrow. I always make two, as it's just as easy as making one. Then I pull them, and then give one to my daughter's family.
The grandsons have been spoiled on good bbq, and always jump on it when I bring some over. So have I apparently, as when I go to a bbq joint, my criteria is, "Is it better than mine?" Quite often, it isn't.
mneeley490 posted:So have I apparently, as when I go to a bbq joint, my criteria is, "Is it better than mine?" Quite often, it isn't.
This has ruined a few BBQ places for me as well.
thelostverse posted:mneeley490 posted:So have I apparently, as when I go to a bbq joint, my criteria is, "Is it better than mine?" Quite often, it isn't.
This has ruined a few BBQ places for me as well.
Yep.The PNW isn't known for great BBQ, but I will always give credit where credit is due. There are two places near me that I love; one is unfortunately no longer in business, but there is another called "Jeff's Texas Style BBQ" that won an award in Food & Wine for best BBQ in WA state. I've known Jeff since before he started his place, and it is that good.
I have a similar issue especially for brisket and turkey - but we don't smoke pig so while I have high standards especially for ribs - I am less picky for pork
Just smoked a whole brisket using hickory and apple wood at 225 for 12.5 hours. Got an excellent smoke ring and the brisket was juicy after wrapping and 2 hours in the cooler. Internal temp hit 196. Not dry at all. Good cut to start with helps.
longboarder posted:Just smoked a whole brisket using hickory and apple wood at 225 for 12.5 hours. Got an excellent smoke ring and the brisket was juicy after wrapping and 2 hours in the cooler. Internal temp hit 196. Not dry at all. Good cut to start with helps.
Congrats. Brisket is the hardest thing to smoke properly. I need to try it again in the future, the last time I overcooked it a bit and a lot of it went to make brisket chili (which was quite good, but not what I was aiming for).
Haven't done this one in a while, but hey, it's the Superbowl.
Smoked wings, injected with Buffalo sauce. Mmm, mmm! 
You get the flavor, but not the mess.
Did a Boston butt on the Egg yesterday. Lexington BBQ dip as well. Turned out great.
Smoked a packer brisket overnight Saturday night. Pulled it around 11 AM Sunday. Ended up with about a 3-5 lb flat for dinner Wednesday night. Approximately 3 lbs of chopped brisket for sandwiches yesterday for lunch. About another 1-2 lbs of KC burnt ends for the Super Bowl last night. Eating high on the cow this week.
Smoked a Wagyu boneless Short Rib plate yesterday for the big game. It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am. Smoked over some pecan for about 6 hours and it was the best beef I've ever had. This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night.
thelostverse posted:Smoked a Wagyu boneless Short Rib plate yesterday for the big game. It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am. Smoked over some pecan for about 6 hours and it was the best beef I've ever had. This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night.
Never used Pecan wood for Beef (almost exclusively oak for me). Did you notice a difference in flavour vs other woods?
csm posted:thelostverse posted:Smoked a Wagyu boneless Short Rib plate yesterday for the big game. It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am. Smoked over some pecan for about 6 hours and it was the best beef I've ever had. This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night.
Never used Pecan wood for Beef (almost exclusively oak for me). Did you notice a difference in flavour vs other woods?
I love oak with beef, but I've seen Malcolm Reed use pecan, so I gave it a try. The only difference I noticed was while it was on the smoker - once it came off, I couldn't tell any difference. I'll probably just stick to oak with beef in the future.
Smoked a 3 bone-in Rib Roast yesterday over some post oak. It was a bit windy out on the deck, but I love sitting outside enjoying the smoke whenever possible. Did a herb crust that turned out amazing. Paired lovely with a 2012 Paloma Merlot. What a great day.
thelostverse posted:csm posted:thelostverse posted:Smoked a Wagyu boneless Short Rib plate yesterday for the big game. It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am. Smoked over some pecan for about 6 hours and it was the best beef I've ever had. This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night.
Never used Pecan wood for Beef (almost exclusively oak for me). Did you notice a difference in flavour vs other woods?
I love oak with beef, but I've seen Malcolm Reed use pecan, so I gave it a try. The only difference I noticed was while it was on the smoker - once it came off, I couldn't tell any difference. I'll probably just stick to oak with beef in the future.
Thanks for the reply. I've used pecan with pork before and did notice a small difference in the flavour of the meat vs hickory. The aroma of the smoke was the biggest indicator I was using pecan though.
Smoked 5 lbs of beef jerky last weekend.
Last night, short ribs and 2 turkey breasts
Loaded up at Costco this morning. They were limiting access to 10 people every five minutes, unless traffic flow leaving the store dictated otherwise. Still no TP though.
Will be smoking a full packer brisket, some de-boned pork shoulder and a couple of racks of ribs this weekend.
csm posted:Loaded up at Costco this morning. They were limiting access to 10 people every five minutes, unless traffic flow leaving the store dictated otherwise. Still no TP though.
Will be smoking a full packer brisket, some de-boned pork shoulder and a couple of racks of ribs this weekend.
Nice... smoked a pork butt recently. Same situation with Costco this morning. Mostly stocked except for paper goods and sanitizer.
Went into Costco last evening. There were only about 25% of normal volume of shoppers there. Weird. I guess when the TP ran out, everyone lost interest.
In my local grocery a couple weeks ago, they were offloading frozen turkeys for some reason at $.29 lb. Smoked turkey is always good. I have a 14 pounder that will go into the GMG tomorrow. Will probably use a mix of sugar maple and apple pellets. I also just bought a 20 lb bag of orange. Some of those may find their way in, too.
mneeley490 posted:Went into Costco last evening. There were only about 25% of normal volume of shoppers there. Weird. I guess when the TP ran out, everyone lost interest.
In my local grocery a couple weeks ago, they were offloading frozen turkeys for some reason at $.29 lb. Smoked turkey is always good. I have a 14 pounder that will go into the GMG tomorrow. Will probably use a mix of sugar maple and apple pellets. I also just bought a 20 lb bag of orange. Some of those may find their way in, too.
I have a turkey in the freezer bought during the holiday season, plan on smoking it in the near future.
thistlintom posted:mneeley490 posted:Went into Costco last evening. There were only about 25% of normal volume of shoppers there. Weird. I guess when the TP ran out, everyone lost interest.
In my local grocery a couple weeks ago, they were offloading frozen turkeys for some reason at $.29 lb. Smoked turkey is always good. I have a 14 pounder that will go into the GMG tomorrow. Will probably use a mix of sugar maple and apple pellets. I also just bought a 20 lb bag of orange. Some of those may find their way in, too.
I have a turkey in the freezer bought during the holiday season, plan on smoking it in the near future.
Mine turned out pretty good. With that combo of pellets, the smoke was subtle and sweet.
Smoked a small 12 pound brisket yesterday and finally got the results I've been looking for in brisket. I've never been happy with my results and vowed to keep trying until I got it right. Finally happy with yesterday's final product.
What type of smoker do you use?
I take it you use that "minion" method too.
I smoked a large ham yesterday, using a pellet combo of 75% sugar maple and 25% corn cob. Turned out pretty dang good. I sliced it up this morning and took half over to my daughter's house; we're still social distancing. more for their sake than mine.
Smoking a turkey today, just about done. Hopefully will turn out good as usual.
Costco had uncooked versions of their marinated, rotisserie chicken for sale last weekend, for $3.99 each. I picked up a monster; must have been 6 lbs, and did an old favorite on Sunday, Beer-can Chicken on the Weber Performer. I could barely get the cover on. So much better when you can add your own rub, and crisp up the skin. It made enough for 2 meals apiece, for 3 people.
I picked up a small beef shoulder clod at a business Costco last weekend, and smoked overnight on Saturday. Clods are made up of a few muscles and typically include the chuck, tri-tip, and flat iron areas. Most are 25 lbs or more, but I found one a little over 13 lbs. I had a few technical difficulties, but it turned out great, even more flavorful than a brisket. Pics can be found here.
Love clod. So versatile. One of our local BBQ places called Lockhart makes clods once per week. Don't know of any other local BBQ place that does.
btw, I did read your thread on SmokingMeatsForum.com
@mneeley490 posted:I picked up a small beef shoulder clod at a business Costco last weekend, and smoked overnight on Saturday. Clods are made up of a few muscles and typically include the chuck, tri-tip, and flat iron areas. Most are 25 lbs or more, but I found one a little over 13 lbs. I had a few technical difficulties, but it turned out great, even more flavorful than a brisket. Pics can be found here.
Nice! Never thought of trying to smoke clod. But now that Costco has the Prime grade commodity brisket priced at $4.99/lb nowadays, clod is looking like an appealing alternative.
I smoked bone-in chicken thighs from Costco Business Center over the weekend. As usual for Costco, the quality of the meat was really good, and a great deal at 95 cents per pound for a 40 lb box (split it with a few buddies).
Smoked beef ribs yesterday over cherry. 5 hours at 225-230
@Insight posted:Nice! Never thought of trying to smoke clod. But now that Costco has the Prime grade commodity brisket priced at $4.99/lb nowadays, clod is looking like an appealing alternative.
I smoked bone-in chicken thighs from Costco Business Center over the weekend. As usual for Costco, the quality of the meat was really good, and a great deal at 95 cents per pound for a 40 lb box (split it with a few buddies).
I've found that the business Costcos typically sell meat for a little less than the regular ones. You're lucky to have one near you.
@jcocktosten posted:Smoked beef ribs yesterday over cherry. 5 hours at 225-230
Do you notice the cherry wood impart any flavour? I notice a significant amount of nut flavour when using pecan, but the differences with other woods i've used are minimal.
@csm posted:Do you notice the cherry wood impart any flavour? I notice a significant amount of nut flavour when using pecan, but the differences with other woods i've used are minimal.
Some sweet fruity flavor but it is pretty mild
Cool thanks. I may try it next time I do some pork.
@csm posted:Do you notice the cherry wood impart any flavour? I notice a significant amount of nut flavour when using pecan, but the differences with other woods i've used are minimal.
I don't notice so much the flavor when I use cherry, but I do see a marked difference in color. It seems to bring out a mahogany hue in everything I smoke, including bacon and beef.
Non-traditional 4th of July dinner tonight. I'm smoking a turkey breast, and I'll probably grab a Cali pinot from the cellar to go with it.
Beef ribs over cherry wood. And we smoked tomatoes
Smoked a full packer brisket over the weekend on the Primos. Used a hickory chunk. First time using a pecan rub as one of my layers. Turned out great with a beautiful smoke ring.
We smoked brisket and chicken wings over Pecan on Sunday. Even the downpour that occurred in the last hour did not negatively impact- excellent
Anyone can try Masterbuilt Electric smoker.?
Starting another 60-day, dry-aged brisket. I found a prime packer at Costco that weighs in at 23.25 lbs.
Anyone have tried Sushi and Smoking BBQ Buffet. ?
Local grocery has Wagyu chuck roast for $8.99 lb. in cryovacs. I'm going to pop one in the Smokin' It tomorrow and see how it comes out.
@mneeley490 posted:Starting another 60-day, dry-aged brisket. I found a prime packer at Costco that weighs in at 23.25 lbs.
Went into the smoker this morning at 7:30. Didn't weigh it, but after trimming, I think it's still in the neighborhood of 16 lbs. Due to the moisture loss during aging, it won't shrink much more.
Lamb roast and beef ribs
In the dark hours before dawn, the three elder women of the village stood around the pool in the floor of the temple. Three younger women also stood there, one next to each of the older women. Natalie was one of these younger women, her eyes fixed on the pool. On the scarlet waters laid a body wrapped in cloth; the body was that of Natalie's father. A tear sprung up in the corner of her eye, but she quickly wiped it away https://analsexgif.com/ .
From the moment that Alex had arrived on the island, she had known that her father had a limited time left to live. The island, with all of its power, had chosen a new leader and the old would not be permitted to live. She knew this was necessary, as did the two other younger women with her. They had all three been handpicked by the elders to take their place when the elders passed on, for nothing truly lives forever. These elders had lived and thrived on this island for the last two millennia and they knew their time was nearly over, so they had chosen those who would assume their positions when they were gone.
Thus far, over the past several weeks, Natalie had received much training, especially in the necessity of maintaining laws of the island. The primary law was that they did not venture beyond the boundaries of their home. The second law stated that they should not try to develop technology. In return for their obedience to the laws of the island, the women were blessed with exceptionally long and healthy lives. Their wombs were never barren and their crops never failed.
A small pang of sadness gripped Natalie as she looked at the shroud that held her deceased father. The island demanded things that many of the girls and women who lived here were unaware of, things she had been unaware of before her training. The first was that, although the leader of the island, always a man, was also granted a long life, it came at a high price. The island would slowly devour the soul, the primal essence, of whichever man was currently in charge. For her father, the process had taken a century and a half; the leader before him, Natalie had been told, had taken only a hundred years. It was different with each man.
The second price, and perhaps the harder one to pay, had to do with the elders, or priestesses, as they referred to themselves. As a rule, the women of this island only gave birth to daughters; however, this wasn't true of the priestesses. Occasionally, they would give birth to a male; in these cases, the priestess must also sacrifice her own son to the island. The purity of a new soul would grant the island much power.
When Natalie had heard these conditions, she had been distraught for a long time. She had nearly committed an unspeakable crime and ended her own life, rather than continue with her training. However, Anora, who had been training Natalie, had convinced her of the necessity and rightness of such sacrifices. "Our lives are long and blessed", the older woman said. "The price asked is rather small when measured against the reward. And, perhaps the island will be merciful and you you will never have a son https://analporngif.com/
It had also helped that Natalie's father had told her that she should go through with the training. "This is a good life", he had said. "Do not let the darker side of our blessings keep you from enjoying the rewards." He had, by this point, known of his own fate, that once a successor was chosen by the island, that he would perish. The fact that it didn't seem to bother him was a big part of why Natalie had agreed to continue with her training.
Now, as she and the other two trainees watched the priestesses chant, the water in the pool began to boil and bubble. It grew to a wild tempest, the water threatening to splash over the edge of the basin that contained it. Finally, after several minutes, the waters calmed and, as Natalie watched with mixed emotions, her father's body slowly sank beneath the water. Over the course of several seconds, she watched as her father's body disappeared.
Then the priestesses began to chant anew; their words spoke of the blessings of the island and the rightness of the sacrifices. Their words, as was their purpose, inspired hope and courage within the hearts of the trainees, giving them the strength they would need to fulfill their duties in the future. Natalie could feel the words lifting her spirit and assuaging her doubts.
The ceremony soon came to an end and Anora walked over to Natalie, holding a golden goblet in her hands. "It is time to begin a new age in this land", the elder woman said, presenting the goblet to Natalie. "When he awakes, present this to him, filled with water. He must drink from this cup every day in order for the process to take hold." Natalie took the goblet, looking at her mentor. "Are you sure I should be the one to fulfill this task? My training is not yet complete."
"I am sure", Anora said, putting a hand on the younger woman's shoulder. "This will help distill any doubts you have and it will also increase your devotion to your training." Natalie nodded and held the goblet, tightly clasping it to her chest. Bright rays of light pierced the air, entering the room from a small opening high in the wall. "Go to him now", Anora said, sending Natalie on her way https://assfuckgif.com/
***
Alex slowly rolled over as sunlight peeked in around the curtain that served as a door. He was surprised to find Leah gone, but he didn't spend much time thinking about it. Instead, he sat up on the edge of the bed, his feet settling on the dirt floor. Just at that moment, Natalie entered the hut, holding a golden cup that appeared to be filled with water.
"Good morning", she said, handing him the goblet, which he took while admiring it. "This I very fancy looking", he said, taking a deep drink of the cool, refreshing water. "It belongs to our village leader", Natalie said and Alex looked sharply up at her. He opened his mouth to deny the claim, yet the words escaped him. "Why should I deny it", he thought, taking another drink of water.
"Where's your father? I need to speak to him", Alex said and Natalie's eyes dropped. "He passed away, early this morning", she said, a tear escaping her eye and rolling down her cheek. "I'm sorry", Alex said, standing and moving to embrace the girl, but she backed away. "Don't be", she said, wiping her tear away. "It was his time and he went peacefully. The elders have already performed the funeral for him."
"That was quick", Alex thought, but refrained from speaking the words. "Are you going to be alright", he asked and Natalie nodded. "He knew it would be soon, so he prepared me, as well as my sisters. Now, all we can do is move on and try to find happiness again." Alex nodded and finished off the water in the goblet, then returned it to Natalie when she held out a hand for it.
"So", she said, looking directly into his eyes, "since you are our new leader, it is time for you to move into more comfortable accommodations." Before Alex could ask what she meant, Natalie turned and left the hut, Alex quickly following behind. "What accommodations", he asked, but the answer quickly became apparent. They were heading up the hill, to the large house that her father had occupied the day before.
Once again, Alex opened his mouth to protest, to tell her that he couldn't take this house, because he wasn't staying on this island. But, as before, the words faded in his mind, leaving him with a peculiar look on his face. It only took them a few moments to reach the house, Natalie opening the door and leading him inside. "Make yourself at home", she said, before turning and leaving, still holding the golden cup.
Alex looked around the building, far larger than any of the other homes in the village. There was a small area in a corner that had been partitioned off and hidden. Behind the flimsy wall, he found a large bucket and a small basin of water sitting on a small table. The smell that clung to the large bucket left no illusions that this was a primitive restroom. Across the large room, as far from the restroom as possible, was a bed with a sturdy wooden frame. It was set against a wall beneath a window.
Laying on the bed was the same young blonde who had sucked his dick yesterday morning. Mia, he remembered her name was, smiling broadly as he took in her nubile body. She smiled and slowly arose from the bed and approached him. Placing a hand on his chest, she gently pushed him back toward the large chair that Charles had previously sat in.
As he took a seat, she knelt before him and grasped his dick, already rock hard and ready for her. She began stroking it as she lowered her mouth and began sucking and licking his dickhead. Alex moaned as her tongue traced around the the sensitive flesh, her hands moving up and down his shaft. Mia moaned in response, her eyes filled with lustful pleasure, as if nothing made her happier than pleasing him.
For the next several minutes, Mia's mouth stretched wide as she slid her head back and forth. But today, Alex wanted more than just her mouth. "On my lap", he said firmly, his voice more commanding than he meant it to be, yet somehow it felt very natural to him. Mia immediately jumped up with a squeal of delight and straddled his legs, spreading her own, slender legs wide.
She slowly lowered herself down, reaching down and grabbing his shaft, holding it upright and aiming it at her wet entrance. Alex moaned and Mia cried out in pleasure as her impossibly tight cunt gripped his shaft like a second skin. If she hadn't been so wet, Alex suspected he would have had a very hard time burying himself inside her twat. As it was, Mia lifted and dropped herself with ease, her drenched pussy sliding up and down his rigid pole.
As she rode him, Alex leaned forward and took one of her small breasts in his mouth. He suckled the flesh, flicking her nipple with his tongue, eliciting loud moans from the girl. Suddenly, as Alex bit down on the sensitive flesh of her nipple, Mia stiffened and cried out; her pussy convulsed and juices began flowing as an intense orgasm overtook her. The feeling of her young cunt spasming on his dick filled Alex with a deep and primal hunger.
He stood, holding the girl around the waist, his dick slipping from her cunt. He carried her over to the bed and tossed her onto the mattress, where Mia quickly got onto her hands and knees, presenting her sopping wet hole to him. Alex grabbed her waist and rammed his cock inside, causing Mia to scream out in a mixture of rapture and pain as he stretched her pussy.
He held her slender waist as he proceeded to pound her cunt, ramming his dick into her over and over again. Each time he buried his shaft inside her, his balls slapped against the girl's clit, which caused her to moan. She had only recently reached an age where it was considered right that she be bred and she had only once before been fucked, by Charles. But Charles had never fucked her like this, so rough and intense; it felt as if Alex were intent on destroying her womb. And, to her utter delight, Mia realized that she loved it; the feeling of being so utterly helpless, of knowing that he was in full control of her body, turned her on like crazy.
While these thoughts filled Mia's mind, Alex continued to ram his shaft deep inside her pussy, strange thoughts filling his own mind. He realized, as if he had come out of a fog, that this island, as well as all of the women on it, belonged to him now. And he felt a desire that he had never thought he would have before; the desire to breed every one of the women here, to see their bellies bulging with his seed.
@wevoduri posted:
I smoked a wagyu chuck roast a few weeks ago. I seasoned and did everything in the usual manner. Amazingly, it turned out to be the single worst tasting piece of beef I've ever done. I blame the cow.
Smoked baby back ribs , I use wood chips + apple . Spray it with tangy bbq sauce. Cooked for about 4hrs.
occasional smoking - as Mneeley states, it doubles as a great commercial smoker.
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.
Smokey Mountain as a committed smoker. I will simply stick with a Weber 22 inch kettle for occasional smoking - as Mneeley states, it doubles as a great commercial smoker.
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.
Attachments
Images (1)
@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.)
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
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)
M & A -- I love reading what you guys are doing with beef (above). I don't have a smoker, but am fortunate to have friends with good kitchen skills, and they do, so I'm not deprived.
I'd be hard pressed to have to choose between those 2 cuts for smoking. It's really hard to beat a good prime rib, but the sandwiches that follow the day after half the brisket has been consumed... Oy vey! 
Briskets for me, are usually overnight affairs, and I'm wiped the next day. So that's why I went with the PR. That only took about 4 hours.
Took some prime NY strips to a dinner our friends hosted, that live 10 mins away. Did my usual routine of salting and drying for several days in the fridge, put them on the smoker at lowest setting (125-130 degrees) for a couple hours, then 2 mins/side (flipping every min) on a piping hot cast iron. Wrapped in foil and rested on the drive to our friends’ house. On a table next to various dishes of clams in black bean sauce, teriyaki salmon, Chinese roast duck and BBQ pork, guess which dish people repeatedly came back to and finished first? “How’d you get that nice crust/char on the outside, like the steakhouses do?” was the universal question I got.
Now the friends want me to do the same treatment every time they make prime rib going forwards……
@Insight posted:Took some prime NY strips to a dinner our friends hosted, that live 10 mins away. Did my usual routine of salting and drying for several days in the fridge, put them on the smoker at lowest setting (125-130 degrees) for a couple hours, then 2 mins/side (flipping every min) on a piping hot cast iron.
I did a similar treatment (minus the smoker this time.) Dry aged a prime NY strip loin in an Umai bag for 28 days. (If you haven't tried these bags, look them up. They're practically foolproof for dry-aging and charcuterie.)
Sliced about eleven 1" steaks, and trimmed the dry edges. Vac-packed and froze 8 of them, then sprinkled the remaining 3 with coarse salt to dry brine for a couple hours. Put a cast iron pan in the oven at 500° for a half hour, then on a med-high burner with 1/2 stick of butter & sprig of thyme. In went the steaks for a minute or so on each side, and then butter-basted for another couple minutes. Restaurant quality at a fraction of the price.
@mneeley490 posted:I did a similar treatment (minus the smoker this time.) Dry aged a prime NY strip loin in an Umai bag for 28 days. (If you haven't tried these bags, look them up. They're practically foolproof for dry-aging and charcuterie.)
Sliced about eleven 1" steaks, and trimmed the dry edges. Vac-packed and froze 8 of them, then sprinkled the remaining 3 with coarse salt to dry brine for a couple hours. Put a cast iron pan in the oven at 500° for a half hour, then on a med-high burner with 1/2 stick of butter & sprig of thyme epoxy flooring charlotte. In went the steaks for a minute or so on each side, and then butter-basted for another couple minutes. Restaurant quality at a fraction of the price.
sounds fantastic
@Vino Me posted:Over the last month I've done the following in the smoker:
Ribeye Roast- Tied with butchers twine. Coated with olive oil and minced garlic and then a simple rub was applied floor preparation orlando. Smoked with manzanita wood. Cooked to rare/medium rare. About 135 degrees internal.
Meatloaf- Wrapped a meatloaf in a bacon weave and smoked it using grapevine wood for about 2.5 hours. Applied a pineapple/habenero bbq glaze and smoked for another hour to about 165 internal.
VM
Good afternoon all. My name is Anthony and this is my first post. I have been smoking meats for about 3 years now. I started with a chargriller trio and was then gifted a Traeger pro 575. I always enjoyed the taste of wood and charcoal and wish to go back to it. However, the quality of the chargriller is terrible and the metal is thin which makes it way too hard to maintain temperatures. I am wondering whether or not at this point to get a gateway drum or another offset. I am on Long Island and have no local access to quality offsets nearby. Can anyone help me make the right decision. I routinely smoke pork butts, brisket, ribs, turkey and schweinshaxe
I have President's Day off, so I am smoking some beef back ribs on the pellet grill. Now to find a nice cab, or possibly even a zin.
Short Ribs today