Author Topic: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.  (Read 398388 times)

Offline ChubbyBadnews

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1665 on: January 27, 2013, 06:20:34 pm »


Ribs were okay. Unfortunately I forgot to change the water bowl in my BDS(Doh!!!!!!!!). Only realised when it was too late. Ribs were still lovely but had dried out just a little.

The bbq beef brisket won hands down!!






All in all a great day of food, family, few beers and some great movies,
All hail the pig... hom nom nom

Offline garyhaupt

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1666 on: May 26, 2013, 12:17:08 pm »

My Sunday...3 nice fat sockeye...brined overnight and as of noon..in the box.






Gary Haupt

Offline LilSmoker

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1667 on: November 01, 2013, 03:31:05 pm »
I didn't realise how much i'd missed this thread
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beefmann

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1668 on: November 01, 2013, 06:57:00 pm »
its a  great thread and  who's doing what

Offline Saber 4

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1669 on: November 01, 2013, 07:17:16 pm »
its a  great thread and  who's doing what

If the weather cooperates I've got a bunch of cheese to cold smoke for sure and may smoke a roast of some kind for sandwich meat if I find a good deal at the store tomorrow.

Who else has a smoke planned for the weekend.

Offline ragweed

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1670 on: November 01, 2013, 07:36:29 pm »
Did a batch of cheese today and have about 14 lbs of Hillbilly bacon going in the smoker tomorrow.

Offline Gafala

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1671 on: November 01, 2013, 09:27:26 pm »
We will be doing Salmon this weekend.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Offline LilSmoker

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1672 on: November 02, 2013, 05:26:09 am »
Just got a big pork shoulder (bone in) so i'm doing pulled pork tomorrow
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Offline Bagman

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1673 on: November 02, 2013, 07:09:06 am »
Did a cured pork belly yesterday and will do another today. Yum Yum
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Offline KyNola

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1674 on: November 02, 2013, 07:11:33 am »
If all goes well smoking 4 pork tenderloins tomorrow.  They are currently curing in the standard Dry Cure Mix.  I will not use any type of seasoning on them when smoking.  There was also no seasoning added to the cure mix.  Will smoke with hickory(what else?) until an IT of 140.

Makes a great snacking food. :)

Offline Saber 4

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1675 on: November 02, 2013, 07:31:55 am »
If all goes well smoking 4 pork tenderloins tomorrow.  They are currently curing in the standard Dry Cure Mix.  I will not use any type of seasoning on them when smoking.  There was also no seasoning added to the cure mix.  Will smoke with hickory(what else?) until an IT of 140.

Makes a great snacking food. :)

If I'm reading you correctly you only have Cure #1? with no additional salt or seasonings?

Offline KyNola

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1676 on: November 02, 2013, 07:51:22 am »
If all goes well smoking 4 pork tenderloins tomorrow.  They are currently curing in the standard Dry Cure Mix.  I will not use any type of seasoning on them when smoking.  There was also no seasoning added to the cure mix.  Will smoke with hickory(what else?) until an IT of 140.
Makes a great snacking food. :)
If I'm reading you correctly you only have Cure #1? with no additional salt or seasonings?
Robert, it is the Dry Cure Mix, kosher salt, sugar and Cure #1.  The mix is 1 lb of kosher salt, 1/2 lb of sugar and 2 ounces of Cure #1.(10 tsps.)  Mix thoroughly.  It comes from the book "Charcuterie" by Ruhlman and Polcyn.  Stores indefinitely in an airtight container.  Super easy to use and way more convenient when curing meats rather than to mix a curing blend each time you want to cure something.  1 tbsp. of the mix per pound of meat works well.  Think of it as a homemade version of Morton's TenderQuick.

Offline PapaC

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1677 on: November 02, 2013, 02:00:19 pm »
Rack of ribs in the oven in foil right now. This is what I did; after cleaning them up, and cutting three lb rack in half I rubbed on 2 parts brown sugar, 1 part Cabelas baby back rib rub, and a pinch of cayenne powder. Bagged in fridge overnight. Applied hickory for three hours at 225. Very windy outside, so I opted to finish in the oven. Spread thin layer of butter, and some honey on the bottom of foil, wrapped Em up and am now cooking them. It's almost time, so I'll take the out of foil, rub on a little "Special sauce", and cook uncovered for 30-40 mins. Serving with garlic mashed spuds, and stove top stuffing.  ;D
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Offline Habanero Smoker

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1678 on: November 03, 2013, 01:52:39 am »
The Basic Dry Cure formula is posted on the recipe site also, but the one on the recipe site doesn't round off like Ruhlman does in his book. Also it is better to use pickling/can salt or non-iodized table salt, because it will measure the same by volume as Morton's TQ. In addition, the small grain salts dissolves faster and better then kosher salt. If you use kosher salt which comes in a variety of crystal sizes, then you should measure by weight.

Basic Dry Cure

The actual formula is (salt weight + sugar weigtht) x 10% = cure #1 weight (The salt weight should be 2 times the weight of the sugar)

For example: 16 oz. (salt) + 8 oz sugar = 24 oz. x .10 = 2.4 oz. of cure one.

This gives you a Cure Mix that if very close to 1% sodium nitrite, which is a substitute for Morton Tender Quick.


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NePaSmoKer

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Re: Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.
« Reply #1679 on: November 03, 2013, 02:23:15 pm »
If all goes well smoking 4 pork tenderloins tomorrow.  They are currently curing in the standard Dry Cure Mix.  I will not use any type of seasoning on them when smoking.  There was also no seasoning added to the cure mix.  Will smoke with hickory(what else?) until an IT of 140.

Makes a great snacking food. :)

If I'm reading you correctly you only have Cure #1? with no additional salt or seasonings?

Robert

Larry has you posted in the right direction.