In the Bradley that is :D. Still a newbie using the OBS. So far I have done baby backs, bacon wrapped cordon bleu and some cheese last weekend that's getting happy for new years. So not sure I'm ready to dive in to anything extreme. I may try some spares. But looking for suggestions. Watcha got?
Pork loin. Dozens of options there..
Or roll yourself a fatty. ;D
Sooner or later your gonna have to do a but ;) May as well get er dun :)
Just make sure ya keep us up to date especially with the "OMG the IT has been stuck at 146 for hours now!!!!! Should I raise the case temp" post. The answer to that in advance will be NO ... ride her out!
Double O Red, This is your mission should you choose to accept it. :o
Fatties are good.
Sent from my iPhone 5 using Tapatalk
The fattie and butt sound and loin great! But holding off until I get my PIP witch I plan on ordering this weekend. But thick cut chops sound good. I do have my Maverick and haven't had a chance to use the meat probe yet. Keep'em coming...
Spares! STL style of course!
Here is a link to the recipe site. There may be some things that will interest you.
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
Id say ribs or butt! Butts are good to make pulled pork. Sliced pork,Buckboard bacon and any sausage about. Or slice the butt for some boneless southern ribs.
Next favorite would be ribs of any type.
Like they say check the recipe site.
Also if you like ham get some turkey and try my Disney style turkey legs. Their great and every one loves them.
Well, going with a couple pork loin steaks cut about 1 1/4 thick. Thinking I will stuff with some apples and or pears slices with a little brown sugar and a tad of cinnamon. Thinking an hour of apple smoke plus an hour cooking at 220-230 degrees or until done. Complimenting these chops will be a couple baked yams and vegi of choice. And cant forget the fresh toasted bread. But that's tomorrows menu. Of course, pictures will come. ;D ;D ;D
I say go for a Brisket. You don't need a PID to do a Brisket. The Bradley stuggles to just keep the temp between 225 and 250 which is the temp you want for a Brisket. I love pulled pork but I am in love with a brisket that is is nice and tender. Matter of fact I put 2 briskets on yesterday around 4pm and it is now noon and they is not done yet ::) They will be done when they are done. ;D
Quote from: Sailor on December 16, 2012, 09:24:46 AM
I say go for a Brisket. You don't need a PID to do a Brisket. The Bradley stuggles to just keep the temp between 225 and 250 which is the temp you want for a Brisket. I love pulled pork but I am in love with a brisket that is is nice and tender. Matter of fact I put 2 briskets on yesterday around 4pm and it is now noon and they is not done yet ::) They will be done when they are done. ;D
Always wanted to do a brisket. But still getting use to the Bradley. I have my thick cut pork loin chops in the fridge. I guess I need to get them going.
While you're waiting, read up on ABTs.
http://www.susanminor.org/forums/showthread.php?25-Atomic-Buffalo-Turd
So many different ways to make them and they're ALL good!!
Simple to make, just takes some time.
I think they go best with some good cold ale and a good football game on the tube.
We will have you converted in no time. You are almost there when you go to the grocery store and think "I wonder if I can smoke_____ "
(fill in the blank). Spices, nuts, veggies, fruits, potato chips- the list goes on and on.
I would do a brined, spatchcocked chicken
very simple and great tasting!
Quote from: pokermeister on December 18, 2012, 05:10:46 PM
We will have you converted in no time. You are almost there when you go to the grocery store and think "I wonder if I can smoke_____ "
(fill in the blank). Spices, nuts, veggies, fruits, potato chips- the list goes on and on.
And the answer to that question is YES!! If you can eat it you can smoke it!
Haven't seen it mentioned here yet so i will! One of my favorite snacks is olives. I order them by the gallon. Also dills! And they are so Delicious smoked you can't believe it.
Viper, you've gotta give us a how-to on the dills and olives! That's one that I'd never have thought of. And I've got gallons of dills to play with. :D
Those olives sound very intriguing. My Fam eats them straight up by the can/jar. What do you recommend for those viper?
Sent from my iPhone
Well I like black and green but you can use either. I cold smoke them just like my cheese but just use the S.G. and no extra heat. I put them on a towel and dry could use paper but i like cloth better. When try I add virgin olive oil in a bowel. Depending on the amount for how much. But 1 cup virgin oil , 2 tsp of granulated garlic, 2 tsp of onion salt and 1/4-1/2 tsp of cayenne pepper. Depending on taste. Put olives in bowl and stir easy till coated. Lay on smoker racks using the the frog mats. Let sit till done dripping. I place some thing under the racks on a towel. Then cold smoke 3 hours. Take them out and add 1 cup cider vinegar to your bowl of spice and oil mix. Pour into a jar or a covered container in the refrigerator. I like to serve at room temperature along with cheese and Dill pickles. Which I do the same way.
If you need more liquid just double or triple every thing. I also cut onion slices and add a few hot peppers to my jar. Enjoy!
I love Smoked Marinated Olives. I've been making them for years. They are great as part of a gift package, or as part of my pickle platter when I'm throwing a party.
Smoked Marinated Olives (http://www.susanminor.org/forums/showthread.php?607-Marinated-Smoked-Olives&p=958#post958)
I prefer ripe, unbrined olives.
I gotta try these. I buy olives and dill pickles all the time from Costco in large bottles. Sounds tasty.
Grizz
Hab didnt even know there was a recipe there for olives. But when we had the wedding I found I could order my olives on line really cheap and ended up with 2 gallons of green ones left. Check out the http://www.webstaurantstore.com they have gallons of green olives fof less then 10.00 also peppers and lots of other good stuff. I usually order in large quantities because its cheaper.
I will definately try the other. And as fare as the juice with mine the vinegar can be cut back for taste. I have at other times just used the oil and spices to smoke and dumped them back into the store juice too! I really like my dills in it better.
Thanks for the link, but I just don't like green olives. I will take a look around the site to see what else they have to offer. Usually if I need to purchase in bulk there is a wholesale food distributor nearby that has a store front and sells to the general public. Also Costco, Sam's and BJ's generally fill in all that I need.
I just had a great experience with ghat site. I was trying to order a new vacuum saver for putting food down and kept getting the same response from Canadian sites, " out of stock, no more till next February" This site had the best price, plus free shipping, I contacted them to confirm it was in stock, ordered Tuesday afternoon, delivered to a Calais, Maine drop on Thursday, I picked it up the same day. Excellent service.
Sent from my iPhone using Tapatalk