Recent Posts

Pages: 1 [2] 3 4 ... 10
Meat / Re: Smoking Pork belly, BUT cold out!! Can i finish in oven?
« Last post by Devros275 on November 20, 2017, 04:52:09 pm »
THX  Habanero!

Yes it is pork belly, not the bacon.

About the time you sent your suggestion the temp in smoker came up and I decided to leave in smoker for full cook.  They are just sitting in cooler right now and in hour or so I'm going to cool down, refrigerate and then tomorrow slice up and fry up quickly top with homemade bbq sauce and serve on slider buns with homemade  pickled red cabbage.

Really appreciate all the advise you give to me and others, really helps when looking for what to do and not sure.

I'll let you know how it turns out
Hot Smoking and Barbecuing / Re: Pre-Thanksgiving Thanksgiving
« Last post by oldsmoker on November 20, 2017, 03:54:22 pm »
Great looking meal, Will have to try one soon.
Measured at three places.  Is this correct?  Is the voltage stepped down in the controller?
Meat / Re: Smoking Pork belly, BUT cold out!! Can i finish in oven?
« Last post by Habanero Smoker on November 20, 2017, 01:21:58 pm »
If you are referring to pork belly and not bacon. I generally will apply the smoke - usually 2 - 3 hours of pecan, then transfer to a preheated oven leaving it uncovered. I use a modified version of Jamie Oliver's recipe. When it states to start at the highest oven temperature your oven can get to, but I don't use a temperature over 450°F. Making the gravy is optional. Also this may cook your belly until it is fall apart tender. If you don't want to shred the pork, you may want to look at cutting donw the cooking time. There are plenty of roasted pork belly recipes on the internet.

Pork Belly Roast
Hot Smoking and Barbecuing / Pre-Thanksgiving Thanksgiving
« Last post by OldHickory on November 20, 2017, 12:07:47 pm »
Albertson's has this on special this week @ $4.77/#--- Choice.  I couldn't resist.  I bought a 2 rib standing rib roast and cut it in half for Ms Hickory and Me.

About 2.8#, OO, S&P, GP.

Hickory smoke @ 185* about 3 hrs.

IT @ 129*(thermopen) then rest in FTC until Ms Hickory got the sides together and we had a pre-dinner cocktail and glass of wine. ;)

About 2 hrs later plate and serve.  Garlic mashed potatoes, mixed cabbage salad, horseradish, and hot spiced asparagus.

Sooooo tender and juicy, kiss of hickory smoke taste, and yes ----we are very thankful
Meat / Smoking Pork belly, BUT cold out!! Can i finish in oven?
« Last post by Devros275 on November 20, 2017, 11:51:05 am »
Hi I'm smoking about 7lbs of Pork Belly but it is cold out (only 23degrees) and smoker is having hard time getting up to temp I'd like(225-235) can only get to 200 or so.

Can I smoke for 4hrs and then take to oven?  Will this affect getting good crust, or flavor?

And if I take to oven should I continue to cook uncovered??    Or wrap it.

My plan is to cook pork belly and then cool over night and then cut and fry up for pork sliders tomorrow.

Any thoughts or advise  would be helpful as have not dealt with this cold issue as usually don't smoke in Canadian Winter but just felt like making something different.

Introduce Yourself / Re: Smokin Gal
« Last post by oldsmoker on November 20, 2017, 08:35:55 am »
Welcome and enjoy your smoker a lot of fun and great food.
Introduce Yourself / Smokin Gal
« Last post by farmerwannab on November 20, 2017, 06:54:04 am »
Hi All
The hubs got me an early xmas present.  Bradley Digital Smoker.  I can't wait to go through the recipes and tips on this forum. Hope to do lots of smoking in the breezeway this winter.  Should give me a good excuse to keep it shoveled out as we get lots and lots of snow in North Idaho.  Planning on doing a couple of Turkeys this week for the big holiday.  Wish me luck!
Happy Thanksgiving!!
Poultry / Re: Brining Turkey
« Last post by farmerwannab on November 20, 2017, 06:42:37 am »
Think I will just put a rub on it before I smoke...I had also read about letting the turkey dry in the fridge so that is in the Turkey timeline.
Thanks for the quick response guys!!
Poultry / Re: Brining Turkey
« Last post by Habanero Smoker on November 20, 2017, 02:20:31 am »
Hi farmerwannab;

Welcome to the forum, and Happy Thanksgiving to you also.

I agree that 2 - 3 hours is plenty of smoke. I lean more towards 2 hours. How many hours more to cook without smoke, I can't answer that. It's been a while since I fully smoke/roasted a turkey in the Bradley.

Since the turkey is already injected with chicken broth (if salt is not listed as an ingredient, then the broth is probably heavily salted), it is already brined. Additional brining will either have not benefit, or make it too salty. It all depends on how much salt was in the injected brine.

Air drying the turkey uncovered in the refrigerator 24 hours prior to placing it in the smoker, will help crisp the skin and also improve the smoke flavor. I generally will place the turkey on a rimmed cookie sheet with a wire rack underneath, and place it on the bottom shelf of the refrigerator. Many will finish the turkey in a hot oven to help crisp the skin.

I recently read and viewed an article on America's Test Kitchen on dry brining. They state to only use turkeys that haven't been enhanced (injected with a brine). So I'll be getting a turkey that is not enhanced, and doing a dry brined turkey for Christmas.

Pages: 1 [2] 3 4 ... 10