May/June/July is generally crazy around here with my son's baseball and summer vacations, etc. So I have not been on the forums much. But I have been doing some smoking.
In June, for a family week at the beach, I smoked bacon, roast beef, pastrami, pork cushions, and chicken wings. (serious lack of pics -- sorry!)
The wings were a last minute decision, and they were one of the most popular things I have smoked yet. No brine or anything -- I just tossed whole wings in Adobo seasoning, arranged on racks, and smoked with apple until done. Took about 3 hours. Sorry no pics -- but they just looked like yellow chicken wings. I have made these twice since, and one other time I did this same thing with legs. Also great.
I smoked three beef eye rounds for cold cuts. They came out great, but this is now a staple in my freezer, so no surprise.
With a fourth eye round, I made pastrami with Habanero Smokers' recipe. This is the best-priced cut around here, and I had wanted to try this for some time. It made for a lean, but not dry pastrami, and was a big hit -- better than the ones I have made previously with brisket.
For Father's Day, I got a PID. I smoked a couple of things (chicken, pork) to try it out and had the wires wrong. But once I figured that out, I smoked more roast beef, and it was the juiciest I have made. Was it due to the PID? I'll have to make another one for control purposes soon.
I actually wrecked the pork cushions, but salvaged them. I transferred to my oven at bedtime, at an IT in the 160s. My oven shut itself off at some point for some reason, so when I checked in the AM, they were at 170, but the oven was off. Some parts were really dried out, but the ones that weren't, made for some great sliced BBQ sandwiches.
Now I'm due for some bacons and the rest of my Alaskan salmon. I will try and remember to take pics, but everything is hectic here again -- we have a new puppy.
congrats on your smoking events,,,, and a warm welcome to your new best friend
Sounds like u have been enjoying every minute. Can't get better than that!
Looks like you have been really busy. I agree, pork cushions are a treat.
My oven has a safety device that will automatically turn itself off after 12 hours. The way I get around that is to clear it, and reset the oven temperature as some point. If you have the Jen-Air with the "Dry" option, I use that setting when I need to cook a low temperatures (less then 250°F), for extended periods of time. It seems the Dry feature disables the 12 hour safety device.
I haven't searched for it on here but did your wings get crispy outside? I made a whole chicken and the skin was rubber so didnt even think about doing wings since everyone says the same about the skin from what I've seen.
Quote from: Snoopy on August 11, 2013, 11:08:04 PM
I haven't searched for it on here but did your wings get crispy outside? I made a whole chicken and the skin was rubber so didnt even think about doing wings since everyone says the same about the skin from what I've seen.
They are not crispy. A little chewy, but not like rubber like a whole chicken gets.
Ill have to give it a shot then, maybe finish under the broiler or something. Thanks for the info.