(http://www.susanminor.org/Rayeimages/gif/felix.gif)
What to Smoke...What to Smoke....
Well it has been a few days and it looks like our original thread is lost. Martin said he would look for it, but until then let's start another one. If Martin finds the old one I will cull it and move it over to a locked thread on the recipe site.
I'm doing about 30 (two pound) turkey legs this weekend. Everyone at work is pestering me for some. It's like a whole meal on a bone at that size. Good stuff Maynard! :P I'll brine them Friday and toss them in the smoker Saturday.
Well i am not doing quite as much ice.Just 1 eight pound boston butt.Hey ice do you run a catering outfit.Seems your into the big crowds ;D.
Boston Butt goes on before bed tonight. Pulled pork for this weekend ;D. Iceman what is your brine for the turkey legs?
Basic Poultry Brine. I thought I posted it in the recipe forum but I was wrong. I'll get it on there soon.
Quote from: BigSmoker on May 18, 2006, 10:14:21 AM
Boston Butt goes on before bed tonight. Pulled pork for this weekend ;D. Iceman what is your brine for the turkey legs?
Basic Poultry Brine
Recipe By :Patrick Gbur
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 gallons water
3 cups salt
2 cups sugar
1 cup dry white wine
4 tablespoons black peppercorns
2 tablespoons granulated garlic
1 tablespoon thyme
1 tablespoon lemon zest
Combine all ingredients in a non reactive stock pot and bring to a boil
long enough to dissolve salt and sugar.
Cool completely and divide between two five gallon containers.
Add two or three whole chickens to each container and refrigerate over night.
Rinse poultry; pat dry; season inside and out and prepare as desired.
Source:
"Classics From Pats Place"
- - - - - - - - - - - - - - - - - - -
I just like to cook for crowds Rat. These are for folks I work with. A lot of friends just stop by on weekends just to see what's coming out of the smoker. We invite soldiers out from Elmedorf Air Force Base all the time to give them some "Home Cooked" meals and hospitality. Those boys get home sick and seem to really enjoy the visits out here in Wasilla. We sure get to meet some interesting folks this way. ;D
Quote from: icerat4 on May 18, 2006, 09:10:29 AM
Well i am not doing quite as much ice.Just 1 eight pound boston butt.Hey ice do you run a catering outfit.Seems your into the big crowds ;D.
Great job ice.This is from one ice to another ;) ;D
Weekend - weekends -weekends.
I got some Pistachios (old leftovers from Grocery store) to lime spash, salt and warm smoke for a bit with Maple on Friday.
then on Saturday I got some BabyBacks, three racks to smoke up, hopefully with some bacon wrapped corn.
Yum.
I don't know what to do next. You see, all my life I've been in search of the perfect rib. Everywhere I travel, looking for better, tastier ribs. And now that I've made 'em on my very first try last weekend, I feel lost. And our friends who ate my chopped and sliced shoulder said it was the best Q they'd ever had. So whaddo I do now? See what you've done Bradley forum folks. By talking me into getting this devil's machine, you've ruined my life. Nothing left to look forward to!!! (sniff, sob, etc, etc)
Ah, but there is always the search for consistency, and being able to repeat that majic trick or first flip off the board. So I think I'll experiment. Instead of whole pork shoulders, I'm going to do a couple of deboned pork shoulders (I've read the list enough to know better than to say anything as foolish as "a boned Boston butt"). That is, lay the slabs out flat for smoking, heavily dusted with rub on both sides. Should give more surface area for rub and smoke. As they say, low and slow is the way to go.
asa
Quote from: asa on May 18, 2006, 06:46:54 PM
Ah, but there is always the search for consistency, and being able to repeat that majic trick or first flip off the board. So I think I'll experiment.
asa
Exactly. You convince the spouse that you have to refine your repeatability. This can take decades and huge quantities of adult beverages watching the smoker do it's magic. As we know, beer only has a few ingredients, but many outcomes. Same with the smoking experience.
Looking forward to your continued contributions....
Arcs_n_Sparks
It's a holiday weekend here in Canada (Victoria Day). I'm doing hickory smoked hamburgers tonight, baby back ribs and chicken legs tomorrow. Now if only the weather would cooperate.....ah well ;D
Quote from: arcs_n_sparks on May 18, 2006, 06:55:46 PM
Exactly. You convince the spouse that you have to refine your repeatability. This can take decades and huge quantities of adult beverages watching the smoker do it's magic. As we know, beer only has a few ingredients, but many outcomes. Same with the smoking experience.
Arcs_n_Sparks
Thanks Arcs. I enjoy your posts too.
We do try to keep a prodigous supply of seasonal potables on hand - just to facilitate the experimental process, of course. Well, I've got those suckers covered with rub and in the fridge, got my new, and apparently now weekly, shipment from Chez, and I'm ready to rock and roll tomorrow. We're feeding the Ms's work colleagues - hope I have enough to vacuum pack away for the beach.
Yep, in my first weekend of BSing, I not only joined Costco but also bought a FoodSaver from an attractive lady who was demonstrating them. The Ms says "you bought that just because someone demonstrated it at Costco?" I replied defensively, "Oh no - all those folks on the Bradley forum say they use them all the time - they're indispensible!" After an appropriate pause, she allowed as how (that's the way we say it here; translation="she said"), anyway, she allowed as how she would have to block the Bradley website on my computer, "You know," she said, "the way parents block porno sites from their children!" So I just thought y'all would like to know how you are looked upon and what you are compared to, at least by some segments of the population.
Regards,
asa
Well I just put in three tins of BBQ beans tonight for 2 hrs. of cherry. When they come out I'll put them in
the fridge for tommorow. In the morning I am going to put two venison back straps in for 2 hrs of hickory,
then maybe an extra hr. at 160. I'm hoping the venison will cook similar to the lamb on the rod I've been
playing with. With the lamb, after 2½ hrs. it developed a nice coating of gravy. I took them out and
coated with seasoning (montreal), then flashed on the grill. Delicious. I'm going to try the same thing
with the venison. Here's what I throw in the bean pot.
1 pound bacon cut into 1/4-inch slivers
2 - 15 oz cans lima beans
2 - 15 oz cans black beans
2 - 15 oz cans dark red kidney beans
6 - 15 oz cans Bush's baked beans
2 large sweet onions, finely chopped
2 red bell peppers seeded and finely chopped
2 poblano peppers seeded and finely chopped
8 cloves garlic, minced
6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in)
4 cups sweet red barbecue sauce (your favorite commercial brand)
3 cups firmly packed light brown sugar, or more to taste
1 cup Grey Poupon mustard
Coarse salt (kosher or sea) and freshly ground black pepper
Since I'm hanging out witht the guys tommorow I threw 6 habenaros in one of the tins. I love this smoker.
Wampum Pit - I love animals, they're delicious.
Wampum those beans sound delish!!! The only thing I see missing is the part of "COLD BEERS" while tending to the beans. ;D :D Have a great weekend.
Well, the pistachios turned out great. I tried some Pecan Halves and again, and I think I go it right this time. Same mis as the Pistachios (Citrus Pistachio in recipe site) But in the salt stage I sprinked 2 tea spoons to 1.5 cups of nuts. And mixed good with my hands. Then in the smoker with the pistachios. MY they were great. I got some more to go in again.
The ribs. OMG, best yet. Used Goose Bay Rub only on 4 half racks, and same rub and finah hour of baste with sauce. Amazing results. At 200 degrees, smoked for 4 hours with Pecan pucks. total cook time of six (6) hours 1 hour FTC. Perfect!
The corn was good also.
Now for next weekeend....
(Continueed... deserves its own post)
Next weekend is going to be busy again. on the plan is
1) S&S Not Your Momm'a Meatloaf on Friday or Sunday.
2) Grilled Pizza the other day (not smoked, other than the bacon)
3) Whole Chicken for shreading for other meal (Green Chile Chicken Echiladas)
4) Some more cold-smoked bacon
5) Boston Butt for shreading to save for Myrtle Beach trip in the end of June
6) Cold-Smoked Feta Chicken Burgers for grill'n during the week.
Busy weekend heading...
I did some bacon wrapped stuffed chicken breasts :P last night and today it is two pork shoulders
Mike
Well, I didn't smoke anything on the long weekend but I did serve some pulled pork to about 40 people that I had smoked and frozen the previous weekend. One of them was one of the food writers for the Vancouver Sun and she sought me out to find out how I had done it. DING DING! That made me feel alright. Couldn't have done it without the advice found here...
T2
Brisket Sunday for Monday meal.... ;D
Gettin ready to fill the BS up with baby backs. A couple racks for this weekend and a couple to vac seal for down the road. Have a great weekend everybody!
(http://img.photobucket.com/albums/v244/xcelsmoke/ChxHdqt.jpg)
(http://img.photobucket.com/albums/v244/xcelsmoke/3Bucks.jpg)
Here are some pictures of the 9# of Chicken Hindqts that I smoked tonight. I seasoned a couple different rubs and smoked 2 1/2 hours with alder wood. Total smoker time was 4.5 hours with temp cranked on high. Taste great! This was worth the 3 bucks that the hindqts cost for sure! :o
Looks good, Jaeger man! Haven't done chicken for awhile but that is an inspiring photo! Hope you gusy are enjoying your long weekend.
T2
QuoteWell, I didn't smoke anything on the long weekend but I did serve some pulled pork to about 40 people that I had smoked and frozen the previous weekend. One of them was one of the food writers for the Vancouver Sun and she sought me out to find out how I had done it. DING DING! That made me feel alright. Couldn't have done it without the advice found here...
T2
(http://www.susanminor.org/Rayeimages/gif/Launch151.gif)T2 tell us what you did please.(http://www.susanminor.org/Rayeimages/gif/Launch151.gif)
Olds
The butcher had brisket on special offer on Saturday. It was also a holiday weekend (Bank Holiday) this side of the pond so did the smoking yesterday.
Left the brisket overnight in apple juice with a dash of lime juice. Just used freshly ground sea salt and black pepper as a rub together with a little garlic powder, smoked with 4 hours alder then cooked to 185F internal, FTC'ed for a couple of hours then put it in the fridge. Will let it sit for 24-48 hours before using.
There is a lot of motorcycle racing going on over the next few days over here, although I am not a "biker" I will be out and about watching it most days or evenings hence needed something for my samdwiches. Brisket should fit the bill nicely! :P
I did 8 lbs of country style ribs yeserday. Coated them with cym the night before then put on a rub let them set in the fridge overnight. I had them in the Bradley for 9.5 hours until they hit 185 internal temp then FTC'd for 1 .75 hours. the bigger ones were pretty good but the smaller ones were a bit dry. Maybe I should have cooked them a little less. Still have 3 left to try tonight.
I think I need some more practice yet ;D
Mark
Quote from: MRH on May 30, 2006, 01:02:10 PM
I did 8 lbs of country style ribs yeserday. Coated them with cym the night before then put on a rub let them set in the fridge overnight. I had them in the Bradley for 9.5 hours until they hit 185 internal temp then FTC'd for 1 .75 hours. the bigger ones were pretty good but the smaller ones were a bit dry. Maybe I should have cooked them a little less. Still have 3 left to try tonight. I think I need some more practice yet ;D Mark
MRH:
My guess is that if your probe was in one of the larger pieces, then the smaller ones may have gone far above 185 and overcooked. As has been pointed out by others here, pork is nicely cooked by 160 degrees, and holding it at 165-170 for a number of hours is a good way to break down the connective tissue. Taking it to over 185 for a long period of time risks that drying out process, especially if it is not wrapped and basted. When that happens, you can chop everything, mixing the drier pieces in with the others along with your sauce, and come out with a satisfactory combination, even though some pieces may have overcooked. Good luck on the next batch. Ain't this kind of experimenting fun?
Art
Quote from: MRH on May 30, 2006, 01:02:10 PM
I did 8 lbs of country style ribs yeserday. Coated them with cym the night before then put on a rub let them set in the fridge overnight. I had them in the Bradley for 9.5 hours until they hit 185 internal temp then FTC'd for 1 .75 hours. the bigger ones were pretty good but the smaller ones were a bit dry. Maybe I should have cooked them a little less. Still have 3 left to try tonight.
I think I need some more practice yet ;D
Mark
I'm not a rib person, but glad you enjoyed them. As others have mentioned in different threads, when you FTC them add a splash of apple juice, or chicken broth or beer other liquid of your choice. The meat will absorb the liquid. When you cook different sizes of the same cut of meat, and leave them in for the same amount of time, the smaller pieces will dry out. You have to remember to remove the smaller pieces from the smoker earlier, and let the larger pieces cook longer. When I smoke cuts that are different sizes I try to sort them by size the best I can. It makes it easier to remove them from the smoker.
Thanks guys, I did do the apple juice before ftc too. But I tend to think I just over cooked them like asa said. I have some more in the freezer to try some day so I will get it sooner or later!!
MRH
QuoteT2 tell us what you did please.
For the pulled pork I did about 13 lbs, brought up to room temp while box was heating, rubbed with cheap yellow mustard, and then sprinkled on a rub that I made called "Bob's Rub" from BBQ Secrets, Ron Shewchuck's book.
Rub is as follows,
1c white sugar
1/4 c celery salt
1/4 c garlic salt (i used granulated garlic)
1/4 c onion salt
1/4 Lawry's season salt
1/3 c chili powder
1/3 c black pepper
1/3 c paprika
2 tsp heated and ground cumin
2 tsp cayenne
Into the smoker at 205 and did the usual. It took 25 hours to get to 185. During the last hour i open it up and spray the butts with a mixture of bourbon, apple juice and maple syrup(I'm a Canucklehead, eh!)
More of the same spray liberally applied as I'm wrapping it up in FTC for a couple of hours.
I served it with a Kansas city style tomato based bbq sauce. Big hit, it all vanished and there was LOTS of other food to choose from. (This was a potluck deal)
It's all standard stuff to the folks here but, as you guys know, it's sure a big hit with the non-smoking crowd.
T2
T2,
Thanks!
I have copied all information and place it in the open forum--recipe site. When I get time I will code it and place it all into the correct catagory. I also found the original Remus's Kansas City Classic Sauce recipe and have added that info as well.
Here is the Link to the information I will be using. (http://susan.rminor.com/forums/showthread.php?p=462#post462)
Olds
Tomorrow it's a venison hind-quarter roast, two pork shoulders, and a rack of ribs. I'm behind on my chopped and sliced with none in the freezer for emergencies so I'm hoping to get ahead on this count at least, and at last. Reminded me of the Red Clay Ramblers song about the same problem so I had to get out their "Rambler" CD and listen to it again. Had some ribs from the freezer tonight and what a treat it was. Love that FoodSaver almost as much as the BS. Had this thang almost a month now and kicking myself for not doing it sooner.
Regards to all, happy smoking this weekend -
So it goes . . . .
14 lbs of piggy butt started 2 hours ago for a staff party next weekend. Figure 24 hours or so of smoking, drinking a few cool ones and working on the boat. Weekends.... :)
T2
So for those who like to do their pulled/chopped ahead of time and refrigerate or freeze it, do you save the whole cooked shoulder or do you chop/pull and sauce it first, and then package that final product? What seems to work best?
Quote from: asa on June 03, 2006, 08:12:32 AM
So for those who like to do their pulled/chopped ahead of time and refrigerate or freeze it, do you save the whole cooked shoulder or do you chop/pull and sauce it first, and then package that final product? What seems to work best?
I can't tell you what works best, because I only do it one way. I finely chop the bark, and then pull. Next I mix the bark, pulled meat and sauce together; then package. If I am freezing I vacuum pack, if just refrigerating I'll use sealable containers or freezer type sealable bags (I feel the freezer type seal in the smell better then regular bags, and you are less likely to have smoked flavored milk). If I have time I place the unsealed bags in the freezer for about 20 minutes, this semi-freezes the sauce and it is less likely to be suck up into the drip tray, but this step is not necessary.
Thanks. I figured that might be the best technique - to let the flavors blend etc.
I pull it, food saver it and freeze it. Then I add some apple juice/whiskey/maplesyrup when I'm heating with sauce on the side.
T2
If the weather in the North East every clears up, I plan to smoke some turkey legs and make pulled turkey. May also do a few chickens and pulled that also. I could not find any kosher chickens, so I'm going to try dry brining the poultry.
Sounds good, and raises a question I've had - are turkey legs cured before smoking?
Quote from: asa on June 09, 2006, 07:05:36 PM
Sounds good, and raises a question I've had - are turkey legs cured before smoking?
I'm not going to cure, as in the traditional sense. I am going to brine for flavor and to retain more moisture. The last batch I did were not brined, and the finished product was bordering on the dry side. I don't have much refrigerator room to wet brine, but I was reading the latest Cook's Illustrated. They had good success dry brining poultry as a way to deliver flavor and retain moisture; so I thought I would give it a try. According to their test, just apply 1 1/4 teaspoon of salt per pound of in-bone chicken, and let it brine for at least 6.5 hours. The salt and any water soluble spices were draw in and evenly distributed throughout the meat.
Thanks. Haven't read my current issue yet. Sounds like a good plan - let us know how they turn out.
The dry rub won't add any moisture, which is nice to do with poultry. I don't have much fridge space either, but have found that brining in plastic bags works well. You can get away with less brine, add some flavor and moisture, have less of a mess, and don't have to deal with a huge vat of liquid in your ice box.
Now where is my current issue of CI . .? . . . .
I did not state that dry brining adds moisture, dry brining help poultry retain moisture during the cooking process. Once you read the article you will see that. That is why I always look for, and willing to pay more for kosher chickens; they are dry brined.
I often use sealable bags to brine smaller, and fewer pieces, but sealable bags have their own problems. If you don't place them in a container and set them upright often not all parts are submerged, and there is always the possibility that the seal in the bag will come undone during handling; which has happened (even after double bagging). I have recently noticed that Ziploc makes a dual seal bag which might work better, but I haven't seen them on the two gallon bags yet. Also they make what they call brining bag, I saw them about a year ago around Thanksgiving, but I think they were just larger bags with the same seal.
If I have a lot of chickens to do, I will brine in a cooler, using bags of ice (in sealable bags), to keep the brine and meat below 40F, but the cooler is a pain to clean afterwards.
Pork shoulder to be weighed tonight for timing. Rub overnight on into the smoker she goes. Food, friends, and game 6 Saturday. Leftovers, more beer and the US Open on Sunday.
Quote from: whitetailfan on June 16, 2006, 02:04:29 PM
Food, friends, and game 6 Saturday. Leftovers, more beer and the US Open on Sunday.
Sounds like you have your Fathers Day weekend all planned out. As for game six Whitetail........I sure have a hard time cheering for the Oil.....but......you got to admire the heart and determination. I think their going to win it... I have that feeling. >:( ;D ;) NOTE:
I'm a disgruntled Canuck fan used to dissapointment at the hands of the Oilers. :'(
2 more beef roasts in as I speak one more of the arm and a chuck. Have friends coming over tonight last time it took 3 hours so I hould be just right.
Mark ;D
owrstrich,
Seems like a lot of food for just you and the little lady.
Arcs_n_Sparks
I was wondering if you were close enough where I could help :D :D :D
Arcs_n_Sparks
combined long post and i still gotta modify it and i aint lickered up either...
im in hillsboro or for 12 days... i have not smoked since april... this weekend is my only chance to smoke until august...
i went to winco foods and got a 8lb giant terkey 0 with ribb bones... my wench digs the smoked terkey 0... i also got 2 7lb bovine brisket flatts and two 4lb porcine tenderloins... all of which are rubbed and fridged...
i also got 12lbs of the eye of the bovine round for jereky...
no more wendys and carls jr for a while...
my new set up for this place uses their existing mini range hood... its a direct vent ourdoors...
i can take a photo werth a crap... this one may make you dizzy...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0002-1.jpg)
bovine briskets in tonight... today 16lbs total 8 terkey 8 porcine loin... started out 45 deg meat in 100 deg box... 200 deg box for 3 hours 225 deg box for 1 hour (im trying to avoid rubber terkey sken with higher box temp towards the end)... porcine loin out in 4 hrs at 150 internal... terkey still in only 145 internal...
here are the porcine loins ready to go into the ftc... that ftc really freaks me out...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/dc18a0fb.jpg)
loins out of 4 hour ftc... dang its just like i remembered...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0001-1.jpg)
i know to some terkey ftc is a no no... this one has juices running out... its going into a 1 hour ftc... it took an additional 2.5 hours after the porcine loins came out.to go from 145 internal to 160 internal... 1.5 hours at 200 deg then 1 hour at 225 deg... its a skin experiment thing...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0002-2.jpg)
here is the terkey out of ftc... it is very tasty and juicy... had to rip the rubber skin off though...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0001-2.jpg)
you gotta eat...
ans...
so i have a long day and im checking in... i made my reservations a month ago... this place is $150 a night... being poor i used points that i have accumulated... you know... an elite platinum frequent stayer... or i would be at the hotel 6...
i walk in and the lady says hi mr owrstrich... here is $25... we dont have any smoking rooms available for you... as i stood there in complete disbelief... and not saying anything... she said is there a problem...
still with me not saying a word she said its ok for you to smoke in the room because its not your fault... then she said she wanted the $25 back if i were going to smoke in the room... i told her i was going to smoke in the room... im going to dehydrate 12 pounds of jerky and do 2 smokes consisting of about 30lbs of meat in her no smoking room...
she said go ahead and keep the $25 and bring her some smoked beast... i agreeed and then went to winco to get the beast... i sliced her a whole porcine loin and will slice her a half of a bovine brisket tomorrow and throw in some sliced terkey too... just for the he11 of it...
if you still feel we have too much beast for just me and the wench till june 26th... we are just up the 5 a piece... he he he...
here are the briskets... they were 7 punders 18 hours ago... now they are... not quite 7 pounds anymore but they look like what a brisket fiend needs to get well...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0016.jpg)(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0015.jpg)
you gotta eat...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/ibcrowsmall.jpg)
owrstrich
Quote from: whitetailfan on June 16, 2006, 02:04:29 PM
Pork shoulder to be weighed tonight for timing. Rub overnight on into the smoker she goes. Food, friends, and game 6 Saturday. Leftovers, more beer and the US Open on Sunday.
Congratulations WTF on an impressive win. Guess we'll have to watch game 7. Hope your party was as successful as I imagine it must have been.
Best regards,
Art in the heart of Carolina
Quote from: asa on June 17, 2006, 08:22:28 PM
Quote from: whitetailfan on June 16, 2006, 02:04:29 PM
Pork shoulder to be weighed tonight for timing. Rub overnight on into the smoker she goes. Food, friends, and game 6 Saturday. Leftovers, more beer and the US Open on Sunday.
Congratulations WTF on an impressive win. Guess we'll have to watch game 7. Hope your party was as successful as I imagine it must have been.
Best regards,
Art in the heart of Carolina
Art,
It was a great night. Butt took my timing right to the limit, but I shot myself in the foot by throwing baked taters on the bottom rack. Shot my cabinet temp big time, cost me about 6 degrees int temp on the butt and ramped up the cooking time. I shot up the temp slide and it all worked out in the end.
I'm more of a Calgary fan than Edmonton, but what the heck, its all in Alberta. No 8th seed ever got so far, its an underdog kind of thing.
Never figured a game 7 after the first 4. Just wanted to get back to Canada for 6 so I could hear the anthems! Very moving!
Good luck tonight, catch you later
Sir WhiteTail:
And good luck to you also. (Actually, if I really meant it I should say "break a leg," but I'll respond in kind to your friendly salutation). If it was college basketball, I'd probably actually care. But anyway, may the best team win tonight. I frequently root for the underdog, so you've given me a new outlook on the match.
Glad the smoked stuff turned out well for your party. But, you have to tell us how you do the potatoes and how they turn out. Are they prebaked and then smoked, or smoked from scratch for the whole time, or just baked after the BS gets up to temp and after the main smoking is over?
(And I love your new addition, 3rd line, to your signature - I'm tempted to steal it for the office)
Regards,
Art
Art,
The spuds are cooked totally in the smoker. 2-3 hours will get them. I did these for 2 but they were extra thick and had to be nuked for a couple min to finish them off. I don't like taters too much, and never eat the skin on a baker, so I'm a bad guy to ask. However the rest of the free world seems to like them, so I try. Wife and guests like em so I'll keep cooking.
Actually it was MallardWacker that turned me on to these. Rub them with some olive oil and sprinkle rub on the outside. Put a couple pucks on, or there is also some flavour left over from the smoke of the meat that enhances the potato. Cook till finished. These ones the Mrs put together some garlic powder, pepper, and pickling (large) salt and rolled the potato in the mix.
This is post game time so congrats on the Cup.
Also I paraphrased that line from someone on another forum, so feel free to borrow it.
Quote
Never figured a game 7 after the first 4. Just wanted to get back to Canada for 6 so I could hear the anthems! Very moving!
I enjoyed seeing and hearing those Edmonton fans sing BOTH national anthems at the top of their lungs. They have a lot more class than the fans out here in BC who booed the 'merican anthem during the world Junior games. I liked seeing that Carolina fan with the "Redneck hockey" sign. :D Somethings are so weird ya gotta love em.
T2
Well, Whitetail, your boys skated/played well and all of Canada should be proud of what they accomplished. I have the feeling if it had been best of 9, 11, 13 or more it still would have gone down to the last match. I talked to a friend today who was there and he said it was a fantastic experience, and nothing like watching it on TV. Still, having grown up in Pittsburgh, PA, I have the feeling it is sacrilegious for a team from below the Mason-Dixon line to be playing professional hockey, let alone win the cup.
Thanks for the potato info. I am a fan - it is perhaps my favorite veggie. If you've never had them, I suggest you keep an open mind until you've tasted new potatoes freshly picked from the garden. The difference between them and store-boughts is the same as the difference between being at a hockey match and watching it on TV. If I'm interpreting correctly what you implied, you put them in after or toward the end of your smoking time, and then cook for a couple of hours while the meats are coming up to final temp. I'll give 'em a try the next time I smoke, which may be several weeks from now.
Regards,
Art
Quote from: asa on June 20, 2006, 06:33:24 PM
If I'm interpreting correctly what you implied, you put them in after or toward the end of your smoking time, and then cook for a couple of hours while the meats are coming up to final temp.
Correctomondo
Pulled pork and ribs and chicken, ;D
Quote from: whitetailfan on June 19, 2006, 09:12:09 PMThis is post game time so congrats on the Cup.
To paraphrase a local wag yesterday, our Canadians were just a tad bit better than your Canadians over 7 games. That seemed to put it into the correct perspective for me.
Art
Planning a cold smoke. Got a great piece of ahi tuna from the local fish monger. Prep on friday-sat, smoke sunday. :) It vacuums and freezes great.
gotbbq
I've got 2 briskets curing for Montreal smoked meat,for Sundays smoke.I also have a shoulder curing to make cajun tasso,which I'll smoke tomorrow.I slice the tasso up and serve with cheese and crackers. Oh and of course a couple of cold beers ;) John
Well it is not the weekend, but Monday around 11 pm I will put on two briskets. I figure around 3-4 pm Tues they will be ready for the 4th of July get-er-down-eatin'.
Lots of folks, shrimp cocktail, brisket, cold beer, soda, my beans, a vegtable salad & something sweet.
Last night and today it is a couple of butts, a rack of spare ribs, and a cured brisket for pastrami (with a rub I put together using black pepper, dry mustard, ground coriander, and garlic powder).
And here's a report from the past couple of weekends of smokin'. We're just back from a few days at the beach with some friends. Thanks to the BS and the help I've received from all of you folks on the forum, I was able to take the following homemade products to share: hillbilly bacon, Canadian bacon, pastrami, chopped pork, and baby back ribs. It was a hoot to see people reeealy enjoying all of these.
Over the past couple of weeks, I've gotten into the wonderful world of curing. Started with what I think Arcs reported on back in January - that is, getting a store-bought "corned beef" (ie., pre-cured piece of beef) and smoking it instead of simmering for 3 hours. These have been spectacular. I had seen these "corned" briskets at our local store, but when I got my first one went to another branch of the same store across town and found they had the same brand but only eye of round pieces in the packages. After smoking a couple of these and finding them tasty and tender, I then started to check the commercial pastrami in the deli sections of markets. So far, all have been "beef round" or "eye of round." I'm doing a commercially cured brisket today from my local store to compare, but I'm wondering about others' experiences and preferences. Everything I've read so far here and elsewhere on the net seems to use the brisket, but have you considered the round? And if so, and you prefer the brisket to the round for pastrami, why?
Thanks again to all for your insights,
Art
asa...
i have no first hand expierence with pastrami other than smoking those corned beast brisket packs from the supermarket... every one i have done was freaking awesome...
i use the eye of the round for jerky because it is very lean... im thinking it may be too lean for pastrami when compared to the brisket...
you gotta eat...
owrstrich
owstrich -
I think the eye of rounds have been pretty freaking awesome also, as has everyone who has tried them here. I don't think they're too lean at all and suggest giving them a try. I haven't cut my brisket yet but will try to remember to let you know the difference, if any. And if I remember correctly, Costco has their regular eye of rounds priced a little lower than their briskets (just the plain beef, not the "corned" stuff). So I might use one of them when starting from scratch.
Regards,
Art
About 8-10 pounds of jerky both ground and whole muscle. Coming up on two week holiday and need travel snacks ;D. Cutting and spicing tonight, smoke tomorrow night. Hi-Mtn Cracked Pepper N Garlic :P :P :P
Is that your favorite WTF. I have some tri-tips frozen I want to make jerky with didn't know which cure to order.
Well my weekend smoking is done already. I started at 7 PM Friday by placing an 8 lb brisket flat, a dozen ABT's, and 4 blocks of tofu in the BS. I used oak the first two hours, then a mixture of hickory and mesquite for the last two hours, set the guru at a temperature of 200ºF for the cabinet and 180ºF for the meat. I took the tofu out at the 2 hour mark, and continued to smoke/cook the brisket and ABT's. At the 4.5 hour mark I took the ABT's out, and changed the water. I then went to bed figuring I had another 5-6 hours to go.
At 3:00 AM the guru alarm woke me up; I'm not sure how long it was beeping. I looked out the window and saw that the meat temperature indicated it was done. At 3:00 AM, there was no way I was getting dressed and dealing with that brisket. Fortunately I did two things differently for this smoke. First at the 4.5 hour mark I took the brisket out and foiled it using a combination of Old's and Cook's Illustrated techniques. Second, and most important at the time, I had the guru in Ramp mode.
For those not familiar with the guru, the Ramp mode feature brings the cabinet temperature down, as the internal meat temperature gets closer to its set temperature. This begins when the meat is within 25ºF of being done, and it will continue to lower the cabinet temperature until it reaches the meat temperature, and then hold the cabinet at that temperature.
So I went back to be for 2.5 hours. My original plan was to set the meat probe at 185ºF, in the morning, and finish it off. Since it had been holding at 180ºF for at least 2.5 hours, at 5:30 AM I took the brisket out. I then drained most of the juice and reserved it, and placed the brisket in the microwave to rest until it can be sliced. If it is not tender, I can always place it in a pan, in its own juices, and finish it off in the oven.
What time is dinner, Hab? I was out camping for 3 days and when we finally broke camp and I was rolling up the tarp, I kept getting this wonderful smoky smell from it being over the fire. I kept jonesing for pulled pork or some nice brisket...
T2
I had very little of it myself. I had to use a tremendous amount of restraint to just slice it and refrigerate it. I have to take it to a cookout, but on the other hand I probably could do another one in the meantime. :D
Doing a brisket for dinner sunday.I am doing the flat for dinner and the point for my annual fishing trip ;D.I may also smoke some italian sausages as well.Have a good weekend guys 8).
Mike
Well, I have been wanting to try smoking some liver for a while to make smoked liver pate. I love pan fried lambs liver (with onion gravy, new pototoes and vegetables) liver pate etc so it seemed like a good idea at the time. This was my project last weekend.
Perhaps we should have a topic headed "Abject Failures" for people to post too, what a disaster!! :-[
If I had gone down the local harbour and collected a bucket of mud and smoked that the outcome would probably have been more pallitable!!
But did I have fun?....... you betcha! Nothing ventured nothing gained as they say, yes it was a disaster but there was no harm done. Took copious amounts of wine to wash the foul taste away tho! ;D
Manx, if it's any consolation I made a killer chicken liver, brandy pate awhile back and thought geez, I'll try smoking the livers next time before using them in the pate. It took more than just wine to wash that fowl taste away!!! Every time I look at Cook Inlet mud I laugh because like you said it would have been tastier than the liver. :o :D
QuoteManx, if it's any consolation I made a killer chicken liver, brandy pate awhile back and thought geez, I'll try smoking the livers next time before using them in the pate. It took more than just wine to wash that fowl taste away!!! Every time I look at Cook Inlet mud I laugh because like you said it would have been tastier than the liver.
Hahaha, thousands of miles apart and we both managed to produce the same disaster. Like you I had a some brandy (armagnac is my favourite) ready and waiting!
Perhaps we do need that "abject failures" topic heading so at least the mistakes will only be made once! ;D
My only other true disaster from a smoking point of view was olives but the smoked liver beat that hands down!! :-[ :-[ :-[
Trying a prime rib tonight. I haven't done one in the Bradley before, but reading some of the past posts on this topic, I thought I would give it a try. The prime rib is lightly coated in cracked black tellicherry peppercorns and pink himalayan salt. I am using cherry and apple wood and plan on serving fresh from my garden green beans, nugget yukon gold potatoes, corn on the cob and a salad if my wife wants to make it. I have a pan with some apple juice under the prime rib to catch any juices. Can't wait.....getting hungry. Have a great weekend all.. ;D
OK-------------------now I'm hungry!!! Hope it turns out great. I'm going to do pork steak and some chicken. Just got the new BS on Monday. :) projump
Quote from: mws on July 29, 2006, 03:25:07 PM
Trying a prime rib tonight. I haven't done one in the Bradley before, but reading some of the past posts on this topic, I thought I would give it a try. The prime rib is lightly coated in cracked black tellicherry peppercorns and pink himalayan salt. I am using cherry and apple wood and plan on serving fresh from my garden green beans, nugget yukon gold potatoes, corn on the cob and a salad if my wife wants to make it. I have a pan with some apple juice under the prime rib to catch any juices. Can't wait.....getting hungry. Have a great weekend all.. ;D
The next time you but peppercorns, try India Special Extra Bold peppercorns. I believe it may be a variety of black Tellicherry, but much more pungent. That's the black pepper I am now hooked on. I know Penzy's Spices sells it. I'm not sure if anyone else sells it; at least, by that same name.
Quote
The next time you but peppercorns, try India Special Extra Bold peppercorns. I believe it may be a variety of black Tellicherry, but much more pungent. That's the black pepper I am now hooked on. I know Penzy's Spices sells it. I'm not sure if anyone else sells it; at least, by that same name.
Thanks Hab, I'll look for those for sure. I have a great Turkish pepper mill I bought a number of years ago in Seattle that I love. I have it set for a coarse grind and I also have a greek mill that I have set for the finer grind. I bought a salt mill in Port Townsend Washington last year that I use for the pink Himalayan rock salt. They are my pride and joy for the dinner table. Friends and family always comment on them. Finding and using the premium spices and salts are a real passion for me. Thanks again
This weekend I am smoking 2 pork butts & 3 beef chuck roasts. The goal is pulled pork with pulled beef mixed. This is my first attempt at smoking chuck roasts and mixing it with butts but should be fun/intresting. I'll post the results later.
Quote from: manxman on July 26, 2006, 09:21:45 AM
Well, I have been wanting to try smoking some liver for a while to make smoked liver pate. I love pan fried lambs liver (with onion gravy, new pototoes and vegetables) liver pate etc so it seemed like a good idea at the time. This was my project last weekend.
Perhaps we should have a topic headed "Abject Failures" for people to post too, what a disaster!! :-[
If I had gone down the local harbour and collected a bucket of mud and smoked that the outcome would probably have been more pallitable!!
But did I have fun?....... you betcha! Nothing ventured nothing gained as they say, yes it was a disaster but there was no harm done. Took copious amounts of wine to wash the foul taste away tho! ;D
As a wise friend once said, "Everything you do should be either a good time, or a good story." Sounds like this falls in the latter category. Thanks for sharing.
So it goes . . . . .
Well this weekend is the birthday of my twin daughters(5 years old).Going to cedar plank some salmon and also some ribs.We are having about 30 people over hopefully there is some ribs left over for work Monday.
Have a great weekend guys ;D ;D!
Mike
Quote from: oguard on August 11, 2006, 08:27:06 AM
Well this weekend is the birthday of my twin daughters(5 years old).Going to cedar plank some salmon and also some ribs.We are having about 30 people over hopefully there is some ribs left over for work Monday.
Have a great weekend guys ;D ;D!
Mike
Sounds like a good time is coming Mike. Keep the squirt bottle handy for the cedar plank salmon and have a GREAT time.
Gonna try smoking some summer sausage this weekend. Hi Mountain brand.
60 pounds of silver salmon filet's getting ready to go in the brine Thursday night. I'm going to kipper these. Then next week it's "Native American Indian Cold Smoked Dehydrated Salmon Strips". ::) :D
Anyhow, I have a couple of briskets I want to make pastrami out of next.
Hab can you give me some of your expertise on this one? Thanks, Patrick
Quote from: iceman on August 15, 2006, 04:13:21 PM
Then next week it's "Native American Indian Cold Smoked Dehydrated Salmon Strips". ::) :D
Does NACSDISS work ???
Friday night: Snack sticks
Saturday: Smoke leftover boston butt used for snack sticks
Sunday: Brisket
Quote from: TomG on August 15, 2006, 04:32:59 PM
Quote from: iceman on August 15, 2006, 04:13:21 PM
Then next week it's "Native American Indian Cold Smoked Dehydrated Salmon Strips". ::) :D
Does NACSDISS work ???
We might come up with a new name for the unmentionable salmon yet TomG :D
Quote from: iceman on August 15, 2006, 04:13:21 PM
60 pounds of silver salmon filet's getting ready to go in the brine Thursday night. I'm going to kipper these. Then next week it's "Native American Indian Cold Smoked Dehydrated Salmon Strips". ::) :D
Anyhow, I have a couple of briskets I want to make pastrami out of next.
Hab can you give me some of your expertise on this one? Thanks, Patrick
Here a link to how I make pastrami using Tender Quick
http://susan.rminor.com/forums/showthread.php?t=157
After reading the recipe, you can smoke the pastrami fat side up, but for me it comes out too "greasy", because you are only going up to an internal temperature of 165°F. But my sense of being greasy may be moist to others.
If you have any specific questions, just ask.
Quote from: iceman link=topic=3263.msg32918#msg32918 date=1155696014
Does NACSDISS work ???
/quote]
We might come up with a new name for the unmentionable salmon yet TomG :D
Yeh, I knew it was stretching; "Native American Cold Smoked Dehydrated Indian Salmon Strips" ???
Your BBQ Sauce rocks ;D ;D
Thanks so much for the compliment TomG.
Hab, thanks for the thread. After reading it I think I can pull this off without a hitch. I'm thinking I'm more inclined to follow your direction on the fat side down thing. Maybe flip it half way through.
pulled pork.and more ribs.there selling as fast as i can make it.
Quote from: iceman on August 16, 2006, 08:40:40 AM
Thanks so much for the compliment TomG.
Hab, thanks for the thread. After reading it I think I can pull this off without a hitch. I'm thinking I'm more inclined to follow your direction on the fat side down thing. Maybe flip it half way through.
Like me know what you think. I'm always looking to tweak recipes.
Doin about 20 lbs. of pork butt Fri. & Sat. for my Fantasy Football draft next weekend. Might throw on a brisket flat on Sunday since I was very happy with how my first one turned out.
5 pounds of whitetail jerky. Hi-Mtn original blend per wife's request, I still prefer cracked pepper n garlic - its the best.
Time to clean out the freezer and make room for the season that is coming faster than I can believe.
I just finished smoking a pork loin using Hab's recipe for Canadian Bacon. Using extreme restraint, I am leaving it alone for the 2 days his recipe directs. Looks awfully good
If you can, leave one section in there longer. Hope you like it.
PS
I'm getting ready to do some more next weekend. I going to use powdered maple sugar, and throw in some cayenne pepper.
Hab.
I did one small loin, 4 lb, for my first attempt. It was nicely tied up when I bought it (refering to comments from the other thread)
I am also thinking of using maple sugar in place of brown for my next attempt, however I stay clear of the hot side. I have to admit I am a wuss when it comes to hot spiced food.
The Canadian Bacon turned out GREAT. Wife is beginning to think I am not totally nuts after all.
Thanks for the recipe, Hab
Thanks. Glad you liked it. That give me a little more confidence to try the cayenne pepper. :)
Just completed step one of a project I will be smoking on Friday. Right now I have a 8 pound picnic shoulder in a marinade my goal is to make Smoke/Roasted - Cuban Pork Roast. It has to brine for 18-24 hours before I can apply a paste and put it in the smoker for 3-4 hours. It will then be finished off in the oven at 350°F, until an internal temperature of 190°F is reached. Whether it works or not I will post the results.
There was an error in the first post. It has to brine 18-24 hours in a brine/marinade mixture.
Got 7lbs. of jerky going right now and plan on doing 2 racks of ribs tomorrow ;D Have a good weekend everybody :D
Got 2 -4 lbs each pork loin that has been cured in BBB going right now for the first time. Hopefully they will turn out, rinsed them 3 times with 3 hours soak in water in between each rinse. Now to see how it takes for them to cook.... I'm excited to see how they turn out ;)
Mark
Well this long weekend i have plenty to do.Besides picking up my 2 new waverunners.I will be doing 40 plus pounds of pulled pork .6-8 meatloafs and some more ribs 6 slabs.And 10 pounds of turkey breast.When done 90% of it is going to florida 8) to my dad. ;D.Whewwww thats :P it.Have a nice weekend all take care and be safe out there ;).
Brisket for me. I'm hoping for mega amounts of smoke flavor.
;)
5 pounds of beef jerkey curing right now, hitting the smoker tomorrow, and on sunday, im trying my first whole brisket, looking forward to the weekend needless to say!!
gonna try some of Kummok's salmon tommorow and maybe some shredded BBQ beef on sunday. Have a good labor day weekend everyone ;D
I'm taking a break this weekend. I think I'll go to Vampyr's house and crash his pulled pork party. ;D
Nice job you did on making Kummoks fish there Vampyr.
Good tasting recipe Kummock.
Everyone have a great Labor Day!!! :)
You are welcome anytime Iceman :D The pulled pork turned out fantastic! The whole family loved it. I did not know that in doing two of them that the temp difference between the one on the higher rack and the one below would be so great (20 degrees). I just pulled the done one out and left the other one in for another 5 ish hours and it was perfect. One of them was done using your spice blend Iceman, very delicious ;D
Thanks on the fish Iceman :) That is a real compliment coming from someone with your experience. Janet's parents brought that pizza flour that i was telling you about so next time we get together i will give you a pack to do your own homemade pizzas.
I hope that everyone has a great Labor Day weekend!! Keep on smokin.
2 Boston Butt roasts (They came with a net over them no bones so I figured the string is to hold all the pieces together) going on later today for tomorrow night.
Mark
Did a Smoked chicken Roaster on Friday for some Shreaded Smoked Chicken. Yum that wa good. Then on Monday I will be doing another Fab Meatloaf.
Its great to be able to Smoke anytime. It was interesting Smoking on Friday with 15 to 20 MPH blowing Sheets of Rain and knowing I was just fine. Even the two mild power flickers did not bother the smoker or timer at all with my TS switching to the Generator and Heat Box. The chicken was taking to long before we needed to shread (I messed up starting the puck burner at the wrong time and had a lower heat temp) and popped it in the Oven at 350 for a few minutes to finished to where i wanted.
I lightly rubbed it with "Buquet Garni" and "Galena chiceken & Turkey Rub" before smoking. That aroma was nice. Penzy, lovely once again.
Wednesday I smoked some hamburger and made the blue cheese stuffed burgers. I thought they were good, wife is in love.
Today were journeyed to the big city, the nearest meat counter is 120 miles away, where I bought some nice meaty beef back ribs, a brisket, sea scallops, chicken wings and a pork loin. Now the tough part starts, which to do first. ???
Quote from: jimguy on September 08, 2006, 08:02:28 PM
Wednesday I smoked some hamburger and made the blue cheese stuffed burgers. I thought they were good, wife is in love.
Today were journeyed to the big city, the nearest meat counter is 120 miles away, where I bought some nice meaty beef back ribs, a brisket, sea scallops, chicken wings and a pork loin. Now the tough part starts, which to do first. ???
jimguy,
Obviously, you need to have a beer and think about it. Easy first step.... :D
Arcs_n_Sparks
Quote from: Arcs_n_Sparks on September 09, 2006, 06:59:24 AM
Quote from: jimguy on September 08, 2006, 08:02:28 PM
Wednesday I smoked some hamburger and made the blue cheese stuffed burgers. I thought they were good, wife is in love.
Today were journeyed to the big city, the nearest meat counter is 120 miles away, where I bought some nice meaty beef back ribs, a brisket, sea scallops, chicken wings and a pork loin. Now the tough part starts, which to do first. ???
jimguy,
Obviously, you need to have a beer and think about it. Easy first step.... :D
Arcs_n_Sparks
Love it.....well said! :D :D
Bubbagump
Got a 9.2lb brisket going right now. Rubbed down with cow lick rub and giving it 4hrs of smoke(3hr 20mn hickory and 40mn mesq.) Have a good weekend everyone ;D
I had a beer to think about it, then another, then,, Saturday morn I had such a headache,,, so by noon, time was dwindling away, the wings were the quickest choice. I did the Jimmy Kimmel recipe and used Iceman's sauce.
Wife and I thought they were great but to get an honest opinion, we took a plate to out local pub. The plate was gone in less than 30 seconds.
I have mentioned I am a wuss when it comes to hot spicy stuff, so i did not add the hot sauce to the marinade. using Ice's sauce that has a touch of habenro was just right for me and for the folks at the bar
The only problem is the bartender is looking at me with lust in her eyes
Another smoker full of Jerky
Whitetail pieces, cross cut from the hind. Hi-Mtn Cracked pepper and garlic...maybe some original if the doe has a say in it...
1 butt and 4# of beef salami.
Cheers y'all
Funny this weekend is an off one.So this will be the frist time in 8 weeks im NOT going to smoke something.Na ill find something.Ill probley do habs loin deal.Ok guys have a great weekend.GOOD NIGHT JOHN BOY.Lol ;D
4# beef salami,
8# Canadian bacon,
15# butt for chopped Q,
a venison roast delivered to the fridge today by a friend who went hunting last week,
(and a partridge in a pear tree.)
So it goes!
ASA , That's what I call livin' large my friend . I'm headed out in just about 5 hrs to try to harvest a big
smoker doe. Good to see you enjoy High Speed Beef.
Coyote
Sunday I will be smoking a couple of whole red snappers. They weigh 1.5-2 pounds a piece. One will be rubbed with a jerk paste, the other Asian style.
I haven't done any ribs in a while, so I have three slabs. Again, one slab will be jerked, one Asian style, and the other KC style.
Quote from: coyote on November 03, 2006, 09:16:29 PM
ASA , That's what I call livin' large my friend . I'm headed out in just about 5 hrs to try to harvest a big
smoker doe. Good to see you enjoy High Speed Beef.
Coyote
Coyote -
I do but I'm open to smoking/cooking suggestions. Last time 4 hours of smoke was way too much. This time, I've just cold-smoked it for 90 min (after marinating overnight), then cooled it for cooking later in the week. Plan is to blast at 450-475 deg or so for a short time so that it is crusty well-done on the outside and still med-rare on the inside. (that's the way my friend likes to do 'em). And the best venison I've ever had was last winter at a party when it was cooked that way and rare on the inside. On the other hand, looking at recipes on the net finds a number that say to cook to very well done. I would guess that health concerns lie beneath some of this. How do you cook/smoke roasts?
Shot a wedding on Saturday, had the Charger game today (that was too close for a supposed blow out), grilled up some stuffed flanks and threw a large hunk of pancetta and a large chunk of capicola in the smoker for a 4 hour cold smoke. Don't know how it will turn out but it will be interesting. Chef friend of mind asked me to put the smoke on the meat. Should make some awesome sandwitches and additives to other meals if it comes out like I hope. Starting a cure on 15# of pork belly tonight as well.
Gizmo, your a 6R digital right? How are the temps doing? Are you doing a hot or cold smoke on the belly? How long / temp? I would like to do a 'real old fashioned' cold smoke on bacon but the temps get higher than I like. = generator is down now but thats another story.
Yes on the 6R Dig. Haven't started the smoke yet, need to get the cure first. Would like to do a cold smoke but will need to manufacture an offset to keep the heat out. Just finished the pancetta and prosciutto (called it capicola previously). The temps did get higher than I had hoped even though it was cool outside. I opened the door between puck drops to release heat. Looks like a section of aluminum dryer vent will have to come into play.
Here is how most setup for a cold smoke.....smoke on!!
http://forum.bradleysmoker.com/index.php?topic=1036.0 (http://forum.bradleysmoker.com/index.php?topic=1036.0)
Works for me.
Thanks,
I saw a post and picture on another setup. Used what I recognized as dry dog food storage container (works well for keeping the ants out of the dog food) for the interface. Did you line the box or just tape up the open end to keep the smoke flowing into the BS?
Gizmo,
If you have the digital model you can't set it up that way; unless you have an extended cord that connects the digital generator to the cabinet.
Gizmo, I will bring the cord i made to seperate the digital generator from the tower to b'fast on Saturday. Radio Shack 273-1740 Power Cord with two 273-1716 Radio Shack Adaptaplugs, Type M. I have no tried it yet cause the generator is down but should work. I would like to try it before i recommend it but i think you have some bacon curing for a cold smoke.
Thanks Habs, I remember seeing that "Gotcha" note and needed the reminder.
WCK, Thanks, I will definately test it out.
The pork belly is in the fridge in the garage. I like that fridge more now than when it was the main or only one. It has temp controlled drawers (with digital readout) for meat, citrus, vegtables. Pressed one of the buttons and the set temperature showed 38 Deg. Just what the cure ordered. Took the 15# and cut it into 1/5 pieces. Have two curing and vacpac'd 3 for freezing. Thought I'd only risk a screw up 2/5 of the $45 on the first attempt. The original slab took up the whole cutting board (Epicurean 15x20).
BTW, the smoke on the proscuitto was excellent. Took it in to work and gave it to the chef. He sliced off a few and tossed them up on the grill with some bread, deli ham, onions, tomatoes and provalone. Grilled to perfection and very tasty. Thought the ham would over power the proscuitto, but was not the case. The smoke flavor (apple) came out just right. I made some deli slices myself at home the next day. Diced it up, tossed in some diced fire roasted green chillis scrambled with eggs. Very tasty in deed. Called it "Mexitali Scrambled". Next will be to add some onions, sausage, jalepenos, cerranos, ... you get the picture. ;)
I am smoking a boneless leg of lamb tomorrow using the recipe car54 posted. Wife has been wanting to try that for some time. It is marinating today.
Smokin a chicken using Iceman's brine recipe. Hope it turns out ok cuz its like 10 degrees outside.
Removed the smoke gen and mated it to a box. Aluminum dryer tube from box to Bradley Box. Connected the radio shack adapt all cord (thanks for the part numbers West Coast). Got the smoke rollin' on 10 bacon wrapped scallops. Puttin 20 minute smoke of oak on them for the test. I'll finish them off on the grill. Want to make sure the setup will work for the pork bellys curing.
Cold Smoke setup worked great. No change in temp inside the bradley box. For a quick setup, I was surprise I didn't see a whisp of smoke anywhere except what came out the top vent. Would have thought I'd lined all the plumbing with Owrstrich's JB Weld.
By the way, the scallops were fantastic. Came out of the smoker with out changing temperature. Dash of lemon pepper, spritz of lemon, extremely light sprinkle of sea salt and tossed into the pan the bacon was precooked in (after reheating the pan and draining all the extra bacon fat out of the pan. The 20 minute smoke was perfect, great flavor on the scallops and the bacon. They were melting in the mouth tender. My wife claimed they were the best I ever made. As they say, happy wife, happy life. ;D
Smoked scallops and oysters make the weekend complete. Gizmo, great to meet you and others on Saturday. Happy the power cord worked out...
It was a great meeting and a good recommendations for others out there to get out and meet your fellow smokers. I look forward to getting together with you for a home style smoke out and toss a few back. OWRSTRICH is definatley a character and was a pleasure to meet you and your wife. Sure wish you were hanging out in SOCAL a while longer to catch a future smoke out. You'll have to let me and WCK know the next time your out in the area collecting prints. ;D
I smoking a chuck roast using oakwood and I'll finish it as a pot roast for dinner tonight. As you can tell, it's snowing and blowing here, I may have to construct a lean-to for the Bradley. My wife thinks I'm nuts...... ::)
(http://i6.photobucket.com/albums/y223/mw_s/100_1570.jpg)
Somethng about that Bradley smoking on the front step with the snowflakes falling that brings out the holiday spirit.
Quote from: mws on November 26, 2006, 10:54:10 AM
My wife thinks I'm nuts...... ::)
Well, without the Makers Mark capped off in red & green holiday wax in the picture to help you build the lean-to, I guess I would have to agree with her. :D :D :D
Arcs_n_Sparks
Ya Arcs, It was not a good idea. The snow is blowing sideways and the front porch is now buried by a deep snow drift. I managed to get 3 hours in before I brought the roast inside to finish in the oven. It hasn't snowed like this for a few years so it's quite a novelty (kids are excited). Lots of shovelling to do when it stops. >:(
I've got a nice sized pork butt going now along with a turkey breast. Gotta up and slapped the butt in at about 6ish this morning. Internal temp is at 144f and climbing....gonna yank it 165f and tent it with a little more juicy, juice and put her back in to finish off. I was following a recipe on the forum here...only thing is it didn't tell me how long to put her back in once i have her foiled with the sauce????? Any suggestions?
testing
Two aint your momas meat loafs (and the bacon that goes with it). About an hour away!
You should have called. I was half way there this morning. Would have gladly came by to give you the thumbs up taste test. ;)
I think it would be a thumbs sideways. Good but not the flavors i expected. I will tinker a bit (meatloaf all about that) and get it where we like it. I will say though it is an excellent / easy meal!
As they say, there are no mistakes in cooking, just new recipes. :D
yep, certainly not a mistake. I would recommend everyone give it a try. My tummy is full on a cold winter night (SOCAL style cold) and that is what meatloaf is all about. Gonna take it up another notch though.
Hope you and Mrs feel better for xmas.
Thanks WCK. By the way, is that the home made bacon?
;D i have to laugh, my wife keeps presenting me with various cuts of meat, saying "you can do this in the BS?".
We always have a big turkey at xmas around 25lb, but this year she bought a breast/crown to go with it, i'm brining that right now, i did some pork and beef last night. I just roasted these no smoke, no rub nothing, i kept it neutral as we have lots coming over, so i kept it simple, still tastes great!.
I have two sides of salmon that will be going in later, and i'll do the turkey tonight ;)
Gizmo, not yet, still have not gotten my act together on the home-made.
I smoked two turkey breasts this past Saturday...one to give the neighbor who's nice enough to plow our drive...and the other to save in the icebox. Figured we'd enjoy it after we were done with Christmas leftovers. Brined 'em overnight with goodly amounts of brown sugar, genuine maple syrup, thyme, sage, and coriander. Smoked 'em with oak for 4 hours followed by about 3 more in the box with heat only. Based on my sampling of the tidbits that stuck to the rack, they're gonna be darn tasty.
And now for some smoker's porn...
(http://img.photobucket.com/albums/v283/PetersCreek/Posted/Breasts_480.jpg)
Brett, Certainly worth of the photo post. Looks like you did an FTC as well by the juices on the foil? I am confused because your skin 'looks' to be nicely roasted and crisp. Really? If so what am I doing wrong to not have such a nice skin?
PetersCreek,
Very nice.....
Sparkler
Nope...didn't really FTC these. I just covered 'em with foil while they rested. As for the skin, it's not what I'd call crispy at all. It still has, let's say, a bit of "texture". It's not objectionable when sliced, though.
I thought is was extra cloudy toward the north. Welcome back to the west.
You definately have a full dance card, Owstrich. We'll be waiting on the pics...
T2
Hey, after cold smoking the 'fliet' for a bit (maybe and hour or so) how about brazing in the oven - kinda like doing a lamb chop or veal rib. May not sound great to a grill guy but smoking, followed by a searing in buttery EVOO real hot pan for a 30 seconds or so on each side, then covered pan into the oven at 350 for about 20 minutes plus or minus depending on the size makes for a pretty tasty treat IMO. Did this when too cold to mess around outside. If you smoke ahead of time and can leave them overnight in the fridge makes the smoke flavor even better - not stronger just more uniform through out.
Just season with salt and pepper, - put the meat on rack inside the roasting pan to keep it off the pan.
Die for Sauce:
4 shallots, finely chopped, 2 garlic cloves, finely chopped; 1 cup white wine; 2 cups beef or veal broth; 1/4 cup tomato paste; 2 tablespoons butter; salt and pepper.
Sauce; In a large skillet, saute the shallots and garlic in oil; add wine and reduce 2 minutes. Add the beef or or veal broth and the tomato paste; simmer for 5 minutes to let the flavors mix; Remove from heat; stir in the butter by tablespoons, Season to taste and set aside until the meat is done.
When you put it all together on plate with some veggies, sprinkle light with a good sea salt.
Dont need no stinking grill...
well now... we are back in our home away from home... the townplace in anaheim... i hauled the smoker up and its ready for 3 months of heavy use...
last night i got 16 checken bo obs with all the cheeze and backen and pepperoni to make a full bs full of backen wrapped hammered checken rolls... smart n final has beef tenderloins for $5.99lb so im thinking that will be tomorrows smoke...
was gonna do the thunder fish scallops tomorrow but the beef filet looks too dang good... gonna have to do the scallops next weekend... i know the fliet is for the grill but aint got no grill so gonna smoke to mr and sliced thin for lettuce wrapped bunless sanwiches...
i want to load the freezer up with smoked goods so carls jr... wendys... and in n out will have to wait to get more of our hard earned cash...
will be taking photos for your dining pleasure...
well... when i got the goods together i knew i was gonna have problems... 4lbs of backen that has no stretch to it... a little tug and it falls apart... then the checken wasnt taking a hammering very well and was not slicing very well... so... uglys in the smoker...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0010-3.jpg)
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0011-2.jpg)
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0012.jpg)
you gotta eat...
owrstrich
Looks perfectuly fine to me. Just going to get all chewed up anyway.
O, just have another brew and squint a little and it'll look just fine! ;D
Hey O: noticed that your BS is indoors and ducted. How effective is your setup in keeping the smoke out of the living area?
that duct is connected to a box on top of bs with a slice cut out of the front for vacuum relief and a fan blowing out the window on the other end...
i have to load it cold and not open the door until all pucks are spent and then hold the duct directly to the vent and slowly fan the door untill all smoke is gone before unloading it or the heat and smoke will set off the fire alarm...
other than that no problems at all...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0061.jpg)
you gotta eat...
owrstrich
Those cheese strands on the rack are excellent. The stuff on the drip pan is good too but i keep burning my fingers.
O- I see you got the smoking room again. LOL. Looks great.
here is a pic of the fan... its high tech...
and you know... most of my cheeze stayed put...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0001-5.jpg)
the finished goods...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0004-3.jpg)
you gotta eat...
owrstrich
O, Looks great. I'd even eat the tooth picks!
That is an awesome picture.....
Does it come with a $20 off coupon for bypass surgery? :D
I am now inspired to try thoses
Sparkler
Ugly may have gone into the smoker, but look at the beauty that came out. This is what I plan to smoke next. Superb job O.
Hey Owrstrich, I gotta try that..............I've brought it up on screen at least 20 times...The picture
alone goes great with a cold beer 8) What's the recipe on putin' this masterpeice together ? PLEASE
I have to try it. It'll make me the King of the block. Thanks , Coyote
Thank You My Brother of the Smoke, Coyote
Now you're talking!, that looks absolutely awesome owrstrich :o, what a great feast you're gonna have ;)
Wow! :o Impressive O. You are always smoking a huge amount of meat. You must have a very large family! ;D
gotta keep all my wenches and hos fueled up...
you gotta eat...
owrstrich
I think I'll have another adult beverage and mull that one over a bit. ;D ;D
o:
No wonder your fuze is blowing; looks like you're working the BS overtime...
a_n_s
O: What happened to the bo ob?
Nice! ;) I guess you could call this the "O" hussle! ;D ;D
Sounds like if I start driving north, follow the smell, I can make it for the slicing and eating just in time for the playoffs. ;D
i got two 8lb bony pig arses soaking in swamp venom and i got 4 4lb mini corned flats and i got 1 7lb terkey bo ob soaking in a garlek urb mix...
the sea scallops were the size if agent provocatures movements so i got the cloven hooved beast of the 4h barn instead... anyway its gonna be arse for pulled and corned for pastrami the berd is for my wench...
well coyote... its just another basterdized special from olds recipie site... i used pepperoni instead of ham... go here and go down to checken and click on the 4 backen wrapped checken links as how to do it right...
http://www.susanminor.org/forums/forumdisplay.php?f=180
photos on the way...
pig arse...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0001-6.jpg)
mini corned flats...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0004-4.jpg)
bo ob getting a feel...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0010-4.jpg)
loaded... no room for bo ob... tomorrow...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0009-2.jpg)
12 hour update...
the bo ob had to wait... no room... its all rubbed down in the fridge... sunday mini smoke i guess... its a shame to waste the box time on a bo ob but i aint got nothing else to slide in...
well... i have to start with a room temp box as not to set off the fire alarm...
so... when i loaded the beast it was 46deg and the box was 68deg... it took 5 hours to reach 200deg box which is when the smoke gen fuse blew...
not a problem because with the love temp switch im wall to switch to box and my puck burner unplugged after pucks are spent anyway...
at the 12 hour mark i was 200deg box average with an 8deg temp swing 204 hi 196 lo and the bottom rack arse was 165deg... the next to top rack corned was 162deg... looks like my et73 will be beeping about sun up... but what will finish 1st... the arse or the corned...
20 hour update
alarm woke me up 20 hours in... i looked at the et74 and it was the box alarm... well i had stuck the box probe in the bottom arse and the beast probe in the corned... well i pulled the corned by mistake... i looked them over and thought these things aint rendered and look aweful...
it was then i discovered it was the arse that was beeping... so i pulled the arse out and into ftc...
here is the deal... 20 hours in holding at 200deg box average... the bottom arse was 185 internal... the next arse up was only 170deg internal and the corned on the top 2 shelves were at 160 and had not rendered...
rotated everything down and reinstalled the top race with a pound of cheep backen om it for dripping on the beasts for moisturing properties...
si i had not had the door open sice the begining... here is my water pan with a very little bit of goo left with the spent pucks... i dumped and filled coming down the stretch...
185deg arse at 20hour mark...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0013-1.jpg)
roaster pan water bow at 20hour mark...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0014-1.jpg)
24 hour update
the last arse hit 185deg at the 24 hour mark... this was the same time the bottom rack of corned hit 185... i pulled them out and into ftc... the remaining 2 corned were at 175deg so they are still going... as soon as they come out im gonna load the terkey bo ob...
i forgot to photo the corned now pastrami before the ftc... i will get these next too for your viewing pleasure...
corned now pastrami going into ftc...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0011-3.jpg)
bring it on giz... everything still in ftc and the bo ob is in the box...
i knows some of you folks do the pastrami completely from the butcher pack brisket... so far i have had good results with the packaged corned flats... here is an example...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0027.jpg)
aint got but scraps... ha ha ha... you gotta eat...
here terkey terkey terkey...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0037.jpg)
you gotta eat...
owrstrich
owrstrich
8:30am Up and cut tips off the wings. Sprinkled with Chicken Rub and dusted with cyanne pepper. Into the smoker with Pecan for 2 hours of smoke and 2 more hours of hanging out. IT @ 145F and onto the grill.(http://i84.photobucket.com/albums/k18/WCK_02/b8a16257.jpg)
Paint tops with Iceman sauce. Flip um over and paint bottoms with Iceman sauce. Let them cook a bit.
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0458.jpg)
Flip'up again and paint tops again with Iceman Sauce. Let'um bubble and smoke for a short bit and
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0461.jpg)
you forget to eat breakfast but got snacks for pregame show.
Ok, I finally tried the chicken wraps! I did the ham and provolone inside
mmmmmm Good! Here's some pictures. ;D ;D ;D
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0286-1.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0293-1.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0297-1.jpg)
Mike
Mr. Walleye,
Looking awesome. How much time?
Arcs_n_Sparks
Now that is some pretty tight wrapping. Hardly any ooooozzzzz.
Tasty indeed.
Was the bacon crispy (or crispy enough to eat)? I was wondering as I have not made these yet and wondered if a finish on a toasty grill would put them over the top?
Hi Arcs
They were in for 3.5 hours. I alternated alder & apple for 1 hour 20 min. Box temp was 200, the last 30 min I cranked it up to 230. IT was 168 when I pulled them. They were tasty treats and I will definitely do them again. Although I might try playing with some spices in them.
Mike
Gizmo
The bacon seems to tighten up as they cook. Bacon was not too bad. That was why the last 30 min I cranked the temp to 230. I like your idea of slapin them on the grill for a few minutes though. I think it would make the bacon awsome!
Mike
Mr. Walleye,
Thanks. Just showed your pics to the wife, and now I am on tap to deliver. I take it you would slap on the grill to crisp the bacon a bit?
Sparkler
Arcs
I would try Gizmo's idea to crisp the bacon a little bit more. I guess it depends how you like your bacon, I prefer mine crispy. The bacon was ok on them but I think if I would have done the grill thing it would have been great!
Mike
I thought the extra temp at the end was for the bacon. From the bacon uses I have had, the backon was nice and smokey but not what I like in texture. They were loose (placed over a pork butt) and so a quick turn on the griddle made a tasty treat.
When I did these I pulled mine out early (at 140 +-) and finished them on the grill. It may have helped the Bacon but I think you can get the same thing with just turning up the temp at the end and investing an extra amount of time. The bacon was good, but not crispy if you are looking for that... too much moisture ... for crispy. Notice O has good cooked looking bacon. OH YEA what I was going to say is the grill is good and hot and good to finish lots of stuff but the piece only touches in a couple of places about an inch wide so it is not like when you put it on a griddle or intouch with grates.
I ended up sprinkling the top with some grated cheese just for cosmetics.
Well i missed my weekend smoke, i had to catch up with work coz of the bad weather over here, but yesterday i was getting withdrawal, so i took the day off today ;D i've got ribs going now hickory/oak combo, and later there's a nice lump of pork going in, it's a shoulder for pulled pork, so that'll be going through the night.
I'm gonna go and fix the fence now (keep the wife happy) i think the aroma of ribs cooking will be too much distraction though, better get the beer out! feels like saturday already ;D ;)
This is what i is a smokin sunday night.
(http://i123.photobucket.com/albums/o290/stlthy1/PICT0238.jpg)
nepas
Nice lump of pork:
(http://img263.imageshack.us/img263/8104/p1ef2.jpg)
Rubbed and ready to go:
(http://img263.imageshack.us/img263/791/p2lu4.jpg)
Spent the night and some in the BS, then FTC for 5 hours :o :
(http://img178.imageshack.us/img178/1881/p3fd4.jpg)
This lil'piggy just fell apart!:
(http://img263.imageshack.us/img263/3474/p4dg3.jpg)
Had some with bbq sauce, jacket potatoes corn on the cobb (http://www.emotipad.com/newemoticons/Tasty.gif), and still enough left for me to have a snack with my beer, while i keep an eye on the 4 lil'trout i've got smoking right now (http://www.emotipad.com/newemoticons/Ready.gif):
(http://img182.imageshack.us/img182/8536/p5kz4.jpg)
LilSmoker(http://smileys.on-my-web.com/repository/Respect/respect-062.gif)
WOW, that looks good LS! :P :P
I second that observation.
Arcs_n_Sparks
+3
+4 ;)
Quote from: manxman on January 28, 2007, 08:20:45 AM
WOW, that looks good LS! :P :P
Quote from: Arcs_n_Sparks on January 28, 2007, 08:22:16 AM
I second that observation.
Arcs_n_Sparks
Quote from: owrstrich on January 28, 2007, 09:05:22 AM
+3
Quote from: Wildcat on January 28, 2007, 09:34:48 AM
+4 ;)
Hey thanks guys, very reassuring, every time i do pulled pork it's always very nice, but this was the best yet ;)
Anyway, here's the 4 lil'trout i spoke of, i did them as close to BOUTCH's recipe as i could, they were smoked at no higher than 60c throughout, i let them smoke for around 6 hours.
Although small, they really are very moist and tasty, i can recommend the BOUTCH recipe for anybody that hasn't tried it yet.
I got the trout from a farmers market as they were nice and fresh, and i wanted to give the recipe a try, but next time i do this recipe it will be with fish that i've caught, and they'll be bigger! ;)
Anyway salmon it ain't, but very nice all the same.
Just drying after coming out of brine:
(http://i149.photobucket.com/albums/s62/Gitster59/f1.jpg)
I put them in the BS laying on their bellies, so that i could keep the cavity open allowing the smoke to get right in:
(http://i149.photobucket.com/albums/s62/Gitster59/f2.jpg)
Just right i think, nice colour:
(http://i149.photobucket.com/albums/s62/Gitster59/f3.jpg)
And finaly stripped naked! ;D
(http://i149.photobucket.com/albums/s62/Gitster59/f4.jpg)
Bye for now guys.............LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
LilSmoker,
Very nice pics......
Getting harder to wait for dinner at this rate...
Arcs_n_Sparks
+ 5 and more. Just does not seem right to stop with Bye for Now... those pictures TASTED GOOD> Excellent.
OK I guess, tri tip roasts real good
(http://i84.photobucket.com/albums/k18/WCK_02/Exterior/IMG_0192.jpg)
WCK,
Tell me about the sausages.
Sparkler
Sparkler, A friend of mine makes them, I just smoked these. The guys laying down were a different pork mix and shrank like crazy. They are what he calls a LA style (state not the city). They do make you cry just a bit and provide for a warm exit in the morning. But the pain is somehow worth it when subdued by adult beverage (anesthesia under way at present).
I think the key thing in the photo here is failure to rotate the racks before going to church and brunch. The DBS does a nice job of watching the temps for me but the darn thing wont rotate the racks.
The intention was to rotate the rack front to back and throw the 4 guys laying down below up on top of the rack. Nice illistration of what happens with higher backwall temps.
Having another....
Looks good WCK!
I put the circulation fan in which helped a lot but I still seem to have to rotate once for jerky.
For me this weekend... yesterday was ribs and today is another 8lbs of jerky. Oh ya, I also have a pork loin on the grill. Ya I know it belongs in the smoker but I just didn't have room! ::)
Mike
I put a circ fan in, it seems to work pretty well. I am noticing that the temp from top to bottom seems to stay pretty close. Front to back though is a bit different. I find the food in the back cooks faster.
Acords
That's simialr to my findings, although it seems when I do jerky I still do 1 rotate top to bottom and front to back after about 3 hours, then it seems to be fine.
Mike
Hey WCK, great pic with lots of atmosphere!, and that sausage looks very tasty! ;)
WCK,
I guess I should be thankfull I didn't get an invite. Had 1st cousin from Iowa out for my brother's retirement and we had a little get together at his house before they go back so I wouldn't have been able to make. Seeing what I would have missed, I would have been very disappointed.
Yesterday I put the rest of the cured pork belly into the smoker. In the afternoon, I tossed in the whole packer brisket. Brought it out to my brothers today. My cousin was very impressed. He mentioned the results of the guys back there were not very good compared to what what he was now eating. I think he rated theirs at 0 and mine at 9.5. Looks like I'll have to use more wild turkey next time as I must have been .5 short on the quantity. I told him there were a couple of Bradley guys from Iowa on this board he should look up when he gets back if he needs a fix.
Gizmo, Doing my belly this week. Decided since I am burning the candle at both ends I can work at home and really make smoke where there is fire. I will post belly pics when done. Anyway, Doing a standard cold smoke with the box and duct rig and will do part as a double to hot smoke with seasoning. Not worried about messing it up if I dont like it...
I suppose Iowa is still using Offsets or those trash cans with the coil thing in the bottom at temps of about 1000F. Your family can spread the word about BS.
Send my greetings to Iowa (or maybe not). Maybe they can mail us some rocks from West Bend.
Into making friends tonight aint I. Too much sausage wash.
Take Care,
Hey Gizmo, Congrats to your brother on retirement. That is seriously cool. I look forward to that a lot!!!!
Thanks WCK. It was a great retirement party. 32+ years (police force and investigations). Had several high profile cases including the Ocean Side boy murder. The boys mother was at the retirement. Quite heart felt the impact he had on the family.
Yesterday's batch was cured with the maple sugar cure and then after washing spent the night in maple syrup. I also injected a little syrup into the belly as well. I wiped off the excess maple before the cold smoke but think now I should have washed it off. Surface didn't dry well so the 3 hours of cold smoke didn't put much smoke into the belly. Put the belly back in the smoker for a hot smoke with 1 hour of 140 deg F drying time following up with a final 190 deg F box temp until the IT of the belly hit 138 deg F. I ran out of time on the belly (reason for the higher box temp) as I needed the box for today's brisket so I rushed the IT temp.
Final verdict.
Not enough smoke. No salt flavor at all (I actually add a little after frying). A bit overly sweet and will actually blacken if cooked at too high a temp. Due to the excessive box temp for the high speed processes, the edges were more like a canadian bacon or ham and was edible right out of the box. The inside slices are a nice pink. I like the pure cold smoke better.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin007.jpg)
Whole packer split flat and cap. Seasoned, ready to go.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin009.jpg)
Belly hanging for the cold smoke.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin013.jpg)
Sliced after the hot smoke and ready to fry for breakfast, lunch, dinner, snack....
That looks very nice Gizmo, those slices just need putting in a frying pan with a couple of eggs to keep them company (http://www.emotipad.com/newemoticons/Starvin.gif) bacon is definately going to be one of my future projects ;)
My ! Oh My that looks good :) The only thing missing at that table is ME !
Nice work Gizmo ,
Coyote
I only wish I didn't have to slice them in half just to slice them nicely lenght wise. :-\
Nice job Gizmo. I'll be for trying that one soon. :P :)
Found out that you can get what you want. The first attempt was slightly more salty than I wanted (Tender Quick cure). This batch has no salt flavor at all. Nada. I actually sprinkle a little on while cooking. Would like to test it to see if there is any salt content at all. Could be the new "non-salt" bacon for those that can't have salt in their diet.
Well guys im going to do ribs and meatloaf .Go BEARS.
I'm planning on hot and cold smoked salmon, and ribs of course ;)
My original plan was to not smoke last weekend and do some smoked Buffalo Wings for Sunday, but I decided the chicken rolls sounded good last week, so I did them, and now I'm chickening out of trying to smoke in 5 degree weather. Besides, my Maverick hasn't shown up yet.
Mustard slathered pork butt, with a sweet/spicy rub going into the dbs tonight at 6. Bisquette choice is up in the air, but will probably be some sweet wood (apple/maple/pecan and/or cherry) 3:1 with hickory. Last time I tried the overnighter, I managed to oversleep and missed the oven timer cutoff. Spent the better part of the next day trying to restore the butt's IT, but it was still ready for a 7 pm dinner.
This time, I'll either switch to the inside oven after 4 hours of smoke, or reset the dbs oven timer at the inevitable 3 am bathroom trip. Cheers to you all and hope you enjoy the game!
Gizmo made me do this belly. . . thanks Gizmo. Forgot pictures till late. Was about 12 lbs total.
(http://i84.photobucket.com/albums/k18/WCK_02/127df716.jpg)
(http://i84.photobucket.com/albums/k18/WCK_02/79e90f81.jpg)
(http://i84.photobucket.com/albums/k18/WCK_02/7b2aac9f.jpg)
Did half with cold smoke only and sliced regular for B'fast. Other half with a nice sprinkle of rub got the cold smoke and additional hour of smoke plus heat to an IT of 140. Smells are overwhelming good. Sliced this half about the length of a slice of bread.
Cooked real nice for Bfast and seasoned type at noon for BLT. Will add some to the Ham and Bean soup that is about to start soaking.
:P :P :P :'( :'( :'(
Looks excellent WCK!
Mike
Oh Yea :D Looks great WCK . Here it is , way after midnight and I just got hungry again . Mabey
we should blame this on Gizmo ::) lol
Coyote
That looks very tasty WCK, i'm sure i can actually smell how good it is ;)
Quote from: LilSmoker on February 04, 2007, 12:07:20 AM
That looks very tasty WCK, i'm sure i can actually smell how good it is ;)
Same here! ;)
n-n-n-n-not s-s-s-s-mokin this weekend .. h-h-h-had -20F last n-n-n-ight ....... is t-t-t-twelve belowF right now mid d-d-d-ay . afraid my generator in the g-g-g-g-arage would strip the gears in the m-m-m-m-otor .............. pulled a pork shoulder for mid week from the f-f-f-f-reezer . will bring my generator in the house the day before my smoke . GO COLTS 37-24 with the bears missing a field goal and 2 interceptions ;D either way will be a great game
btw. n-n-n-ice bacon
:D :D :D Headgames, you a riot.
Alas, I am responsible for something. Looking good WCK.
Well just a light day for the super bowl. Had a couple friends from work over (OWRSTRICH and WCK, sorry you couldn't make it over).
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin014.jpg)
Saturday's Cold Smoke: Dinosaur Bones (long beef ribs) for half time. Wings (buffalo style) for pregame. The stew meat, sausage, home made bacon (not shown), peppers and onion, are along for the ride as they will be going into the Smoke House, Fire Roasted Chili hitting the pot Monday night. Cold smoked for 3 hours, Dinosaur Bones went back in the fridge over night and then Hot Smoked (2 hours of smoke -Alder) and then 1 more hour of heat, FTC until half-time.
Vegtables hit the red hot grill this morning and then a run through the chopper. Stew meat received a smaller cubing and then got a new treatment of seasoning before hitting a hot pan on the cook top to brown and blend with the sausage (grilled last night with a Bourbon Tri-Tip) and bacon.
Now below I must warn you this next picture is very risque so you may need to look away. I must say (any folks don't get jealous) this little lady is VERY WELL STACKED. Sorry if I offend anyone.
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>
>
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin016.jpg)
With food !!!!!
I agree Giz :o and very well dressed 8).............Looks great...and once again , I'm up late , looking
at the forum and gettin' hungry...............Thanks Gizmo :D
Coyote
Sorry Coyote, If I could only get the teleportation part of the internet to work, I could send you a few of the wings left over. Sorry, no Dino bones. Even the Dog didn't get much left on them.
Now if your in the area Monday night... CHILI.
Hey Gizmo, i'm jealous, you've got two extra racks for the veg! :o
Very nice spread there, making my mouth water ;)
Nice spread Giz.! :P What was that address again? ;D
Now that lady is a loaded 6 rack. :-*
Gee, ice
you forgot already?
WCK, got to be carefull about how you say 6 rack. Some of the hoven hunters might get get the wrong impression.
Where's that 6 point BUCK?
drinking at a distance..... 8)
Arcs_n_Sparks
Here you go chatters (Tuesday night chat room crowd).
Here is the final product of chili (from the pictures above). This does not include the dinosaur bones.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin017.jpg)
You dog you Giz. You were chowing down on that while we were on the chat site and all I had was so stale chips and a rum!!! >:( ;D :D Looks darn Gooooood my man! Cook on buddy. :)
Yea Giz , what the Iceman said ;D Looks goood . .....Life is always better when there's flavor to savor 8)
Keep kickin' it up ,
Coyote
P.S. I wanna hear more about BBQ U
Here is the BBQ U website which is held at the Greenbrier.
http://www.barbecuebible.com/bbqu/ (http://www.barbecuebible.com/bbqu/)
Here is a link to the Greenbrier.
http://www.greenbrier.com/site/ (http://www.greenbrier.com/site/)
The Greenbrier is a 4/5 Star resort that is quite expensive but worth at least a one time visit for the BBQ U. 3 days of grillin and chillin. I was sooooo stuffed I am still trying to work of all the food. The wait list was over 3 years long when my wife first signed us. They added a few extra classes last year and we were able to get in early.?? They have about 50 different grills there and you use basically every one at least once. Even feeding the deer (and fawns) that came up to the camp was fun.
There are lots of other things to do at Greenbrier as well. 3 different Golf courses, fly fishing, carraige rides, trap shooting, off roading, spas, etc.
Two whole loins in the brine Wednesday night. Brined for about 42 hours and then Mrs Whitetail pulled while I was at work. Did a scrub, soak, scrub and left exposed overnight in the fridge to pellicle. Smoking right now, expect complete around 1:00pm MST. Let rest a couple hours, then wrap and refrigerate for slicing tomorrow into smoked chops (with a sample for supper tonight).
Brined in tenderquik, smoked with 3 hours hickory, will take up to about 150 IT. Should take about 4 hours I hope, but its minus 20C right now. Luckily no wind :)
Meatloaf smoke. Starting to cool -
(http://i84.photobucket.com/albums/k18/WCK_02/bef6c711.jpg)
Looks good WCK , Save some for tuesday night chat . I know I'll be hungry ;D
Coyote
@ whitetailfan, haven't done any loins yet in the BS, sounds very nice ;)
WCK, that meatloaf looks very yummy (http://www.emotipad.com/newemoticons/Ready.gif)
I just did a full load of hot smoked salmon, got some ribs for tommorow, my wife was planning a sunday roast, but i need a rib fix! (http://www.emotipad.com/newemoticons/Tasty.gif) ;D
Looks great giz and wck
Now i am wanting to smoke something, maybe some chicken corn chowder? :o
nepas
Will be the chat snack - meatloaf sandwiches for dinner with some tomato soup - one of my favorite fast and easys
Real nice WCK! ;) Now I am starved. :'( Played 2 rounds of golf and just got home. For all the good I did at golf, I should have stayed home and smoked. :(
Took a break this weekend. Only doing 6.5 Lbs of jerky. 3 Lbs with High Mountain and 2.5 Lbs with a wet I mixed up. Also going to do a BS smoker version and a dehydrator version. This will be my first attempt at the High Mountain dry cure and seasoning.
I did bacon wrapped chicken thighs yesterday.
I wrapped (like a burrito) a cube of aged cheddar into a slice of spicy cappacolla. I placed the cappacolla 'bundle' onto a chicken thigh, then added a piece of roasted red pepper on top.
I then put another chicken thigh on top of that and wrapped it all in bacon. The cappocolla contained the cheese really well. Also, I used only one piece of bacon to wrap each.
(http://i6.photobucket.com/albums/y223/mw_s/100_1644.jpg)
Impressive mws! ;) Another one to add to my "to do" list. ;D
Beauitful things! No Leaks?
mws,
Very nice. I assume they tasted as good as they look.....
Arcs_n_Sparks
Quote from: West Coast Kansan on February 11, 2007, 03:30:05 PM
Beauitful things! No Leaks?
No leaks, the bundle kept the cheese in...
Quote from: Arcs_n_Sparks on February 11, 2007, 04:44:31 PM
Very nice. I assume they tasted as good as they look.....
Arcs_n_Sparks
Served them to guests last night. My pal who is a supermarket manager said I should sell them to his store. Just another fine Bradley meal ;D
My goodness MWS , Those look so good ! Eatin' good in your neighborhood !
Coyote
Convinced me too. Not that it took convincing to try, just when... Next weekend!
Well, I did my turkey breast roll yesterday. Was a little nervous about it, since when I opened the bag to brine the little fella, I found it was netted, so I figured it was in several pieces. Gave it an hour and twenty of Mesquite, and cooked it to 170, all between 200 and 250. Brought it in, de-netted, sliced, and tasted it....my mouth had an orgasm.
Pics of the bird breast are here.
Brined and ready
(http://www.geocities.com/tinytim23c/brined.jpg)
Just out of the smoker
(http://www.geocities.com/tinytim23c/smoked.jpg)
And sliced, ready to eat
(http://www.geocities.com/tinytim23c/sliced.jpg)
Great job TT! Looks like it stayed nice and juicy too. Lunch time!!! ;) :)
Good Job! ;)
Looks real nice TT, great shape for slicing too! ;)
All these great pics of lovely food, has to make any BS owner proud (http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Thanks guys...had a couple of sammiches off of it this noon. Almost gone already, gotta do another one soon. :D
Also, just got a lead on some "limping pork", so I might get hooked up on some cheap smokin' meat.
Quote from: Tiny Tim on February 12, 2007, 12:29:33 PM
Also, just got a lead on some "limping pork", so I might get hooked up on some cheap smokin' meat.
Is that what they call it just before it's "Squeeling Pork" which is just after it comes up lame with a hurt hoofer? :D ;D
Seriously though (not really to serious) what is that TT?
The guy next door to where I work has a nephew with some hog confinements. When a hog breaks a bone while loading, they gotta shoot it, so somebody usually gets some nice cheap meat (only cost is processing). He now knows we're interested.
So, I guess to answer your question, limping pork is my term for a hog with a broken bone, about to suffer a gunshot wound. :D
That reminds me of Larry when he called the vet and told him his sisters horse was limping and the vet told him to shoot the horse. So later he called the vet back and said the horse was now limping on two legs and was really mad, what do I do now? :D ;D
Quote from: iceman on February 12, 2007, 01:19:58 PM
That reminds me of Larry when he called the vet and told him his sisters horse was limping and the vet told him to shoot the horse. So later he called the vet back and said the horse was now limping on two legs and was really mad, what do I do now? :D ;D
Hahaha! ;D ;D ;D thanks iceman now i messed up my keyboard again! ;)
TT,
Very nice. How much did it weigh and how long to get to 170 internal temp?
Arcs_n_Sparks
The turkey breast roll, right (since I haven't gotten my paws on the hog yet)? I think it was about a 3#, although it's almost gone already...after 2 sammiches and little sampling. Took 5 hours and 20 minutes, with me adjusting the temp each time I went out, somewhere between 200 and 260. (saw 260, turned it down, then saw 200 and turned it up, etc.)
:D It does take a little while to get aquainted with the BS. I believe that about 3/4 slider position will get you around the 180 - 210 F range, at least it does for me here in northern Florida with about 50 - 65 F outside temp. ;D
Didn't help that my ambient temp was changing too. Started at 40, and as I went, it dropped to 33. Full on at 40, I had a box temp of 260, according to the dial on the door of the box. I think eventually, I'll look into the PID thing, but for now I'll be happy if I hit a home run like Sundays on about every 3rd or 4th smoke.:D
Put some jerky cookies in the cookie jar.
(http://i84.photobucket.com/albums/k18/WCK_02/72a7b1c6.jpg)
WCK
Got 2 -3.5 lbs each butt roast I will be putting in the smoker here shortly for tomorrow night. Here is a pic one has Icemans rub and the other is rubbed using Emerrils essence spice mix that he lists with some of his recipes online.
Mark
(http://i68.photobucket.com/albums/i37/MRH1962/butts.jpg)
Those are some fine lookin' butts MRH ;D....And WCK if that was in my house.........I would be the one
caught with a hand in the cookie jar. ::)
Coyote
Quote from: coyote on February 17, 2007, 03:12:19 PM
Those are some fine lookin' butts MRH ;D....And WCK if that was in my house.........I would be the one
caught with a hand in the cookie jar. ::)
Coyote
What he said! ;)
Thanks guys on the butt comments.... Although it does make me a little nervous, you know guys that think my butts are nice ::)
Here is the finished product, its now waiting in a crock pot keeping warm until supper. ;D
Mark
(http://i68.photobucket.com/albums/i37/MRH1962/PICT0021.jpg)
Well done MRH! ;)
Hey MRH, that looks so good i can almost taste it(http://www.emotipad.com/newemoticons/Tasty.gif)
MHR,Good Stuff- looks like a real strong bark, what is your rub technique?
MRH,
Very nice. Good re-entry appearance :D
Arcs_n_Sparks
Nice butt MRH. Looks good.
nepas
Don't get nervous Big Boy :o ...........Strut that butt ;D ...Really does look great MRH.
Thanks for the pics and keep rollin' out the smoke. 8)
Coyote
Quote from: West Coast Kansan on February 18, 2007, 02:41:55 PM
MHR,Good Stuff- looks like a real strong bark, what is your rub technique?
No technique really, just sprinkled on the rub and patted it in, then plastic wrapped, and into the fridge overnight. Let them warm up and into the Bradley to smoke.
Mark
GOOOOOOOD Lookin!!!!!!! :)
MRH, Looking mighty tasty.
In honor of the Chinese New Year and the Pig
I want to thank all the honorable guests that showed up. Much appreciate the appearance of Mr Bradley, Iceman, Chez Bubba, Old Man, Chef Ken Hess, Steven Raichlen, Mr Van DeCamp, Kirin, Kirkland, and the many others that made brief appearances throughout the day. It was a pleasure having you show up.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin004.jpg)
Post smoke with Iceman Rub and the right two racks have Iceman's Sopin' Sauce. Note, you don't have to put in on the ribs as the jar has a built in handle and you can drink it straight. ;)
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin005.jpg)
Post a quick run under the broiler to crisp up the Sauce.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin003.jpg)
Top - Kirin Ichiban to cleanse the palate.
Naan - home made flat bread - Raichlen from BBQ U.
Hess, one rack with Greenbrier rubs (ran out of Iceman's after the 2nd rack)
Van DeKamps green beans (yah not very Chinese but they did have pig - I mean bacon in them).
Ribs from Costco
BS from Bradley
Pucks and smoke from Chez
Recipes and techniques from Old Man and all the other Forum guests that made brief appearances but did not get mentioned.
It was one great feast.
penalty for taunting...
completelyunsportsmanlikeboosh1tifyouaskmeandimthinkingingyouwillgotohe11forthis
:-[NO YOU CANT HAVE THOSE LAST TWO RIBS TILL YOU FINISH YOUR GREEN BEANS! >:(
What a plate ! Looks great..........Thanks alot Giz....AGAIN !...Here it is 1 a.m. Just thought I'd check the
forum before turning in and WOW ! What a tastey looking post...........Now after my snack.I'll turn in. ;D
Coyote
Gee and I thought you guys would be impressed with the guest list but then I guess they all showed up at your place as well. ;D
Icey Chicken, The best of modern medicine cant help him now, even with all that temperature taking going on.
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0466.jpg)
Add a little Iceman Sauce and kinda feels like dancing a twist
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0471.jpg) (http://i84.photobucket.com/albums/k18/WCK_02/IMG_0470.jpg)(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0469.jpg)
Reminds me of a gun fighter!
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0476.jpg)
Cut down!
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0479.jpg)
Another painting with Iceman's sauce to even out the coating, add some finger licken and finished him off in the oven.
wck
WCK, nice looking bird. If he wasn't sitting on the stool, I would almost expect him to start walking and put on a TUX.
That's what I call a tasty bird.
Great looking food guys, impressive guest list also Gizmo ;) :P
That "gunfighter" looks very tasty! ;)
Wow !! Lots of good looking food here the last few posts ;D
Mark
I didn't have my camera at home, so I didn't get pics, but I did do some food this weekend. Made some pulled pork, that although I didn't smoke it, turned out awesome, and a pound and a half of Jerky (that I did smoke). The jerky interfered with my race watching a little bit, but not bad as I went out during commercials.
Neighbor brought over a piece of deer meat that I'm gonna do when I do my dried beef as soon as my order from Curley's Sausage gets here...maybe tomorrow (the order...another 10-14 days until it can be smoked/dried).
Quote from: MRH on February 19, 2007, 06:36:31 AM
Wow !! Lots of good looking food here the last few posts ;D
Mark
What he said! :o
Looks so good that I can imagine the smell even without the scratch-n-sniff! ::)
heres the batch of beef and venison jerky i did up today.( after i got the wife away from it) lol
(http://img292.imageshack.us/img292/8105/jerkeypa0.th.jpg) (http://img292.imageshack.us/my.php?image=jerkeypa0.jpg)
Looks good outlander, :)Now i understand why you are always making jerky. :P Those results wont last long...
Outlander, that left tray looks a little lighter than the right. Some sampling I suspect? :D Is the left beef and the right venison? Or is it a mix?
Tiny, Use the DVR, rewind, pause or what what ever needs. I forgot about the start time, had it recorded but caught the last 20 laps so didn't need to rewind and watch from the beginning. Smokin is a little distracting.
I did DVR it...paid off too, as I just got back from one of my checks and saw cars scattered all over the place. Backed up to see what happened during the next commercial, and all was good. :D
3.5 lbs of deer jerky. Hi-Mtn cracked pepper and garlic. 2 plus hrs hickory. About 3 to 4 total cook time. It was great...mad I forgot to pack some for work today.
the tray on right was mostly the venison. hence the darker colour. smoked for about 4 hours
i started 4 9lb pig arses at 11am... the arses were 43deg... the bs was 73deg... 5hrs of oak...
at 8hrs i dumped the spent pucks... filled with fresh water... rotated top to bottom... front to back...
after 21hrs at 200deg average the bottom butt hit 190... next at 23hrs... next at 24hrs... next at 25hrs...
pulled and vaulted and into zip locks for lunches... all but 1 arse... i gave it to the hotel staff vaulted with some chris n pitts sauce stired in... all i got to say... i dont know what the he11 they were saying... but i know what they were meaning... teeth ear to ear... for most... some were gum ear to ear...
anyway... no photos of the finished arses... but here is one laoded up... the water pan with 17rs of goo... and the v tray with 25hrs of goo...
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0012-1.jpg)
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0031.jpg)
(http://i12.photobucket.com/albums/a247/michylyn/jerk/PICT0030.jpg)
you gotta eat...
owrstrich
Wow owrstrich, that was a long haul session indeed ;)
My BS is doing overtime this weekend, as i got some visitors coming tommorow. Went to the butchers this morning, got a nice pork shoulder/butt that's in the BS right now, 6 racks of baby backs rubbed and ready to go in the morning, 2 chickens brined ready for the morning, and 2 large briskets for more pastrami later in the week. :o
My BS is doing overtime, and now i'll be doing the same to pay for all this meat! :o
Hopefully pics tommorow................LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
thats the way to do it lil... fill r up... get r done...
you gotta eat...
owrstrich
Now I'm ashamed. Only doin 2 racks of Dino Bones tomorrow. You guys ROCK>.
I could like stop by and like wash your truck or something :D
Quote from: West Coast Kansan on February 24, 2007, 05:56:55 PM
I could like stop by and like wash your truck or something :D
I'll clean up the goo for ya! ;D
;D ;D ;D :D ;)..................(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Ok guys, here's this weekends efforts:
Pork:
(http://i149.photobucket.com/albums/s62/Gitster59/1.jpg)
It was very stubborn, took a lot longer than usual to get up to temp, but i stayed patient and it gave in, removed from BS at 190 IT, 3 hours FTC:
(http://i149.photobucket.com/albums/s62/Gitster59/5.jpg)
Fell apart nicely, regular on the left, bark on the right ;):
(http://i149.photobucket.com/albums/s62/Gitster59/6.jpg)
Some nice little ribs, membrane removed:
(http://i149.photobucket.com/albums/s62/Gitster59/2.jpg)
Rubbed and ready:
(http://i149.photobucket.com/albums/s62/Gitster59/4.jpg)
Did some dry, and some sauced, here's some steaming hot with sauce:
(http://i149.photobucket.com/albums/s62/Gitster59/9.jpg)
Couple of chickens looking for a tan, brined:
(http://i149.photobucket.com/albums/s62/Gitster59/3.jpg)
Now they have sun lotion! ;D
(http://i149.photobucket.com/albums/s62/Gitster59/7.jpg)
Tanned and sticky!, i finished them with some bbq sauce in the oven to crisp the skin, anyway no finese here, i just broke them up coz we were hungry and didn't want to waste time :o ;D
(http://i149.photobucket.com/albums/s62/Gitster59/8.jpg)
Anyway, the food went down very well, and everybody had their fill so i'm happy ;D
Planning more pastrami this week ;)
See you later guys...................LilSmoker(http://smileys.on-my-web.com/repository/Respect/respect-062.gif)
wipes drool off chin :o
Wishng it was not such a long car ride, ;D Looks great!
WCK, hope your car is amphibious and an extra few gas tanks!
LS - that is a mighty fine looking spread you have. Must have been feeding the Royal Navy.
dang... i thought all the folks from the shire had to eat was boiled sheep and potatoes...
load r up... get r done... cause you gottstta eat...
owrstrich
LilSmoker,
Very nice indeed.....
Arcs_n_Sparks
Haha! thanks guys ;)
LS - That looks absolutely perfect! ;)
Now lets see ya do it with your eyes closed.LOL ;D ;) YOU HAVE NOW RANKED your self as a general.Good work lil
Quote from: Wildcat on February 26, 2007, 04:18:28 AM
LS - That looks absolutely perfect! ;)
Yup ya done great LS. ;) :)
Man those all look delicious ;D
Very Impressive LilSmoker!
I did a couple of butts myself this weekend!
:P mmmm :P mmmm :P
Mike
Thanks a bunch guys, not just for the compliments, but for all the help and advice lot's of you have shared with me.
There are lot's of experienced teachers here, who i have learned so much from, smoking with the BS is great fun, and produces fantastic food, but to me the icing on the cake is this place and all it's members(http://smileys.on-my-web.com/repository/Respect/respect-023.gif)
Trouble is i'm not losing any weight lately :o maybe i'd better start smoking lettuce leaves? :o ;D ;)(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
I here ya on the weight issue! I'm not gettin smaller either! ::)
But..... Lettuce? What kinda animal does that come from? ???
Mike
feed the lettuce to the pigs, & chickens then smoke them the best of both :D
LS
My mouth is waterin looking at your screamin good food. Well done LS ;D
nepas
Ok, I've been lurking all over this forum for a couple weeks and finally broke down and purchased an OBS. Yup, you've talked me into it. Hope it shows up by the weekend so I can go see the local butcher instead of looking at tasty pics posted all over this forum. Your killing me here...
Welcome Limekiller
You'll be smokin' treats in no time!
Good Luck
Mike
LimeKiller,
Welcome to the forum; the heat and smoke are fine here. :o
As Mr. Walleye points out, you'll be a hero in no time. Just be sure to share your successes and post those pics. Others need to drool as well. :D :D :D
Arcs_n_Sparks
Welcome Limekiller ,
You're among friends , here in the smokin' section.
Hope you'll be smokin' soon,
Coyote :)
Welcome aboard Limekiller! If you like smoked food you will not regret the purchase. Be sure to get a good grill as well (charcoal IMHO) to finish off things like chicken with the skin on. :)
Hi and welcome LimeKiller, congrats on your OBS purchase, you can look forward to lot's of delicious food, and having fun cooking it! ;)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Howdy LimeKiller. Yer in fer some fun and food. Get ready for a new life style. Like Ann says "Your living in a world of BS now". :D ;D :)
I started over a year ago looking for something a little easier than the homemade, log eating double barrel monster I brought to life about 4 years ago (hey, it does a darn good rib and butt). Bradley caught my attention in a cabelas catalog and with a lot of reasearch and such, I decided to do the OSB.
Will I modify? You bet. I've already got my first modification ordered and the smoker hasn't arrived. I popped on Ebay and found a "Beatles" sticker to proudly put right on the front of the new smoker. I'm sure your wondering...and I'll fill you in. I sold an old Beatles Lunch Box on Ebay that I've had since I was a little kid, wasn't doing me a darn bit of good and the thing sold at just enough to have a NEW smoker delivered to my door. So this little sticker is my tribute to the old lunchbox, and may the new box make my pants smaller.
Cool story.
Don't know about the pants being smaller, but they will eventually be tighter. ;D ;D
Welcome LimeKiller. Much fun ahead.
Welcome Limekiller
Ditto on what everyone else has said. And have fun smokin ;D
nepas
I am doing 8 of these.Aint mommas meatloaf anymore.Check out these.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00011.jpg)
SMOKE AND SPICE'S "AIN'T YOUR MOMMA'S MEATLOAF" I give them 100% of the credit. Here is the recipe. I used pecan and have used maple, but I am spoiled and can't get away from either of these.
I used an aluminum cheapo throw away pan to start it in and then just cut the end on each side, fold down the end and slide the meatloaf onto the jerky racks so that I don't worry it will break apart because of its own weight. Just the way I do it, you can experiment!!
I don't saute my onions and the other things they say to do. I am lazy and it tastes fine to me. But, just in case you have to follow to a T, take a T of veg. oil and saute all the ingredients up to the ground beef.
1/2 cup minced onion
1/2 green or red bell pepper finely chopped
3 garlic cloves, minced
1 t freshly ground black pepper
1 t coarse salt, either kosher or sea salt
1/2 t ground cumin
1 1/4 pounds of ground beef
1/4 pound of ground pork
1 1/2 cups dry bread crumbs
3 T sour cream
2 T Worcestershire sauce
1 large egg
1/4 cup stock, preferably beef
1 t Tabasco or other hot pepper sauce to taste
Put smoker to 200 degrees. Mix everything together and make into a mound and put into a smoke-proof pan. Smoke it for about 45 minutes (I think this is to firm it up so it won't break apart on a rack) and then transfer it to your rack and then cook it for another 1 1/2.
Now, I never get off that easy with the time, so, I just put the probe in it and cooked until it was between 160-165 degrees. AND, because I hate food poisoning, I probe it several different places before I pull it out.
I do a rack of bacon above it to keep it moist. Your preference though.
Allow it to sit for 10 minutes before slicing.
They say to apply the bbq sauce with 30 minutes left to go on top of the meat loaf. I DIDN'T do that with either of the loaves I did and they were fantastic. I guess I didn't read that far down.
Have at it boys!!
These are unbeliveable.Give it a try put a lil mash potatoes and icemans bbq sauce with it .Then life is soooo good.I just love this one and just had to bring it up again.Any question just ask ive done 50-100 of these and never a problem just compliments.RATOUT. ;D
Looks real good Icerat! :) You are doing 8 of these? :o Do you still have my address? ::) ;)
IR4 great photos, and this really is a must do in the smoker. They are great and easy to 'tune' for taste. :)
http://forum.bradleysmoker.com/index.php?topic=1237.0
Above is meatloaf link :P
Bradley Smoker Stuff
(http://i84.photobucket.com/albums/k18/WCK_02/05d6d60d.jpg)
and
(http://i84.photobucket.com/albums/k18/WCK_02/2b3dbeb8.jpg)
or
(http://i84.photobucket.com/albums/k18/WCK_02/7ebe7f22.jpg)
Smoked is...
Bell Peppers with Italian Sausage
Mushroom Caps with Italian Sausage
Salmon
Ribs
Sweet Peppers (Pretty I think)
Not sweet at all peppers (Pretty too I think)
Chicken Breast things with Smoked Ham, Cheese, Bacon Wraped
Smoked and dried tomatos for Salad
NOT Smoked is
Lettice and Sourdough Garlic Toast
Bummed I didn't get an invite WCK. :'(
Looks awesome and filling. Must of had the neighbors over.
Kids in town
Lovely spread there WCK, any left overs? ;)
You know it's a good smoke when the kids can smell it from out of town and come a running. LOL
Looks excellent WCK!
:P :P :P
Mike
Nice job WKC!
Them is some pretty peppers and more. There is no way they were a hit! Hot or Not
Today I brought 12 lbs of Pulled Pork to a End of Season Parks'n'Rec Basketball team, Renound Mr. Brown recipe. I had three sauces, Original KC Masterpiece, Carolina Red (Smoke & Spice), and Sauce with Attitude (Goose Bay) We came back with just over a pound left (party was only 2 hours) and sauce that was best used / regarded was Goose Bay Sauce with Attitude. And 20-30 adults and kids left happy. Even a 5 yr old loved the Goose Bay over anything else. And many new eyes to smoke cooking and having fun with food. Might have sold a BradleySmoker also, not by intent but passion over good smoked food.
GooseBay will win head to head more often than not. I appologize for the KC reference associated with the MasterPiece whatever stuff. At home we call it a tourist stop. It is an embarrasing excuse for sauce and does not reflect KC BBQ. >:( :-[ When visiting the true center of the universe I would suggest, Bubbas, Bryants, Gates or even Zarda and Jack Stack.
Thanks for the reminder on the mushrooms WCK. I almost forgot the giants in the fridge today. Crab and bacon stuffed went well with the smoked chicken.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin008.jpg)
It is a great combo! :P :P :P
Great looking food on that plate Giz, i bet it was delicious! ;)
Quote from: LilSmoker on March 03, 2007, 11:01:56 PM
Great looking food on that plate Giz, i bet it was delicious! ;)
What he said Gizmo! :)
Here ya go yummie meatloaf. ;D
(http://i71.photobucket.com/albums/i138/icerat4/DSC00019.jpg)
Ready to hand out.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00021-1.jpg)
Looks like Icerat4 is getting a jump on Xmas. ;)
Guys.....you're killing me...I haven't been able to eat real food for a few weeks now. >:(
And all that grub looks soooooooo goooood! :D At least I can look at it. :) Keep the great pic's
comming. I think I'm better just looking at them :)
Coyote
Hello everyone, been a busy weekend for me! Here is what I did:
Ain't your mama's meatloaf, I posted on the Ain't your mama's thread with some tweeks that I did to it.
Pork Loin using one of Bassman's rub
Jimmy Kimmel's smoked wings from the recipe sight
5 lbs of jerky: 2.5 lbs High Mountain Hickory, 2.5 lbs High Mountain Teryaki
and the most delicious recipe of the weekend goes to:
Smoked Boston Style Candy-"ized" Bake Beans! From Olds
WOW, were these beans good!!! Beyond good! Everyone must try them if you like baked beans!!
The wings were very very tasty!
The meatloaf was the BOMB!
The loin is still in the smoker as well as the jerky.
I will post some pics of the finished loin later, the jerky will be good as usual I'm sure!
I have gained so much knowledge from this site and I want to thank you all for your recipes and great insight! I already have some ideas to tweek some recipes, I will post of their results in the future. Steve
(http://i65.photobucket.com/albums/h227/chiefs13/DSCF0001.jpg)
(http://i65.photobucket.com/albums/h227/chiefs13/DSCF0003.jpg)
(http://i65.photobucket.com/albums/h227/chiefs13/DSCF0002.jpg)
(http://i65.photobucket.com/albums/h227/chiefs13/DSCF0018.jpg)
(http://i65.photobucket.com/albums/h227/chiefs13/DSCF0019.jpg)
Wow! big eats guys!, icerat4 those parcels look great, and TxSmoker that's finger licking good! ;)
You know i was thinking, just imagine if everybody here lived closer to each other, and maybe once a year we did a gathering where everybody had to bring some food to the party, just imagine what that spread would look like! :o :o :o (http://www.emotipad.com/newemoticons/Tasty.gif) (http://www.emotipad.com/newemoticons/Tasty.gif) (http://www.emotipad.com/newemoticons/Tasty.gif)
Quote from: LilSmoker on March 04, 2007, 11:06:25 PM
Wow! big eats guys!, icerat4 those parcels look great, and TxSmoker that's finger licking good! ;)
I'll have to agree. Some nice looking layouts of food.
Just once a year? ???
Quote from: Wildcat on March 05, 2007, 03:51:45 AM
Just once a year? ???
Haha! yeah who am i kidding? ::) ;D
Pork Loin Bacon, its what's for lunch on a Sunday afternoon. :P
(http://i84.photobucket.com/albums/k18/WCK_02/30035d8c.jpg)
The Mrs was all over this and she is not real big on anything not commercial processed and bought at Trader Joe's. Thought for sure seeing it cure in the fridge for a week would be the end of even trying it. :)
(http://i84.photobucket.com/albums/k18/WCK_02/63ea1734.jpg)
Starting to get a serious addiction to those sweet little peppers. :)
(http://i84.photobucket.com/albums/k18/WCK_02/58964cec.jpg)
Now she is back for more... barely got the pictures taken... ::)
(http://i84.photobucket.com/albums/k18/WCK_02/736f8932.jpg)
Gonna go slice some more and rub it all over my body and see if anything good (or bad) happens! ;D ;) ;)
Well done WCK ! Looks Great
What kind of cure ?
WCK,
Very nice.......
Arcs_n_Sparks
Cure was TQ in the form of MallardWacker / HabSmoker / Gizmo last in weeks posting under canada bacon i think.
WCK,
Are you able to get a loin that hasn't already been treated in some way? Everytime I go to the store, it seems everything is pumped up 15%-30% with liquids.
Arcs_n_Sparks
icerat4, wck & TxSmoker
All looks very good. Keep on making good eats. ;D
hey wck watch those peppers when you rub em all over :o
nepas
Sparky, Mikes Meats in O'side. Everything comes from Iowa (sorry JO) Packers. Dead about a week including transportation - no nothing added except what the farmers feed them - so the story goes. Really minimal goo.
Lookin Good WCK! :)
WCK,
Thanks. Need to find a source further north...
Arcs_n_Sparks
Looks Baconicious WCK! ;D
I'm going to have to do this now. All these great photos.....
:P :P :P
Mike
WCK: that bacon looks so lovely and appetizing! (http://www.emotipad.com/newemoticons/Tasty.gif)
What I did this weekend is a cheater pastrami. Did HabSmoker approach on the Recipe Site starting with a store bought corned beef. Excellent flavor but was a disappointing brisket - very fatty.
Looks great on the outside!
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0514.jpg)
Excellent flavor! = very poor - fatty brisket, was labeled Choice but it was a lie. Anyway even sliced some of it with the grain to try to get a few strips that were not all fat. Very Very tender so was not a problem. Cheated a bit and started with a store bought corned beef. NOTE to Self: You get what you pay for...
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0528.jpg)
WCK
Very nice for sure. ;D.I did one of those when i first got my bs but it came out bad.I took it out to soon.But i will now try again seeing these pics.Ones again good job and thanks for reminding me i have to master this type of meat too. ;D ;D
WCK;
I found commercially made cornbeef does not make very good pastrami. Try dry curing your own brisket flat, you will be surprised at the difference.
HabS. Will try my own as you say. This was on sale all over for St Patricks day so could not resist. It does have excellent flavor. Cant complain about that... just the brisket was not properly trimmed. The meat that was there was very tender and nice. Probably got a pound + out of a 3 and half pound flat.
Sure worth the try, but as you say will do my own per your posting on the reciepe site.
I don't buy corn beef that often. On the package does it state whether or not it's the flat or the point part of the brisket. If it was the point section, that may be the reason there was so much fat.
Yes, it actually said it was the flat. John Morrel brand ... >:(
By reading this, am I correct in assuming that the basic difference between brisket and corned beef brisket is that the latter is brined/cured?
yes
Just pulled my weekend's project out of the smoker. I had intended to smoke it last night, but the pellicle wasn't quite there yet. SO I left it in the fridge for the night and popped in the smoker this morning. I used Habanero Smoker's recipe from Old's Place.
West Coast Kansan showed me how to post photos, so here goes.
(http://i175.photobucket.com/albums/w158/mapleleafsgurl/BackBacon.jpg)
Now I have to wrap and refrigerate it for 2 days. I hope I can wait that long!
maple
Edited to add....yeesh i guess i should mention....it's Canadian Bacon! lol
Nice job ! Is does look awfully inviting !!
Those look really good, snif sniff i can almost smell em. Great job
nepas
Maple: because I'm a caring guy, I'm more than happy to volunteer my fridge for the aging, if you think it will be tough to wait (heh, heh). does look good.
Very nice......
Arcs_n_Sparks
:) Looks great. Hope you have better luck waiting than I... ;D
Enjoy, this one looks like a victory dance.
Thanks, PigOut!
NePa...i can smell them too every time i open my fridge!
Consiglieri....thanks for your kind offer, but i wouldn't want to torture you like that!
Thanks A n S
WCK....I admit I was bad...had to sample :-X was yummie...hope it gets better and better
By the way...it's Canadian Bacon....I noticed that I didn't specify in my OP. Habanero Smoker's Recipe.
Cheers,
mapes
Very impressive mapes! :)
mapleleafsgurl: Your bacon looks fantastic!, i've just got in from work, haven't eaten all day ::) i'm drooling all over the place here ;D ;)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Got about 15 lbs of bellies in the fridge going on tomorrow a.m.
B&P Maple cure with maple pucks
Well it feels like I'm over my cabin fever. Shop Rite had fresh turkey wings on sale for $.99/lb. I'm going to be marinating them in the Reveo, and smoking them on Sunday.
Picked up a 4# butt and half a dozen Turkey Legs Wednesday night that'll be smoked this weekend. Rubbin' the butt when I get home and gonna drop the legs in some brine. Butt get's smoked starting tomorrow morning and the legs on Sunday. Also have a chicken thawing in the fridge to get grilled and slathered in some of Iceman's sauce tomorrow night or Sunday night. If the b/sless chicken breasts I have thawing in the sink are completely thawed when I get home tonight, I'm gonna get an early sample of the sauce by grilling and saucing them.
You gotta be a smoker (or sick) if the phrase "rubbin' the butt when I get home" makes your mouth water and jealous.
Split a whole packer for pastrami and brisket. Looking good in the neighborhood. :D
Update. The chicken breasts weren't thawed out yet, so I fried 'em instead, then rough cubed them, back into the pan with some fresh mushrooms and cream of chicken and mushroom soup, then dumped that mixture over some rice. Washed down with a couple of glasses of Mirrassou Riesling.
The Butt is in the oven right now because I wasn't comfortable using an extension cord outside from a non-GFCI outlet while its raining....but I'll enjoy it any way. Just have to kick it up with Iceman's sauce.
The grilled chicken and the smoked Turkey Legs are still on the agenda for tomorrow though. Pray for dry weather for me please. :D
4 slabs of ribs ready for the smoker!!
Coyote ..... Disclaimer, it is late, you are on line and I am getting ready to post brisket pictures.
$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$
Here is the brisket. Turned out superb. This is undoubtedly the moistest brisket I have ever seen. This is the fat cap side as the flat is curing for pastrami.
4 hours of smoke ready for the boat.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin040.jpg)
After the boat and about 10 hours of heat, internal temp to 185 and held for 1 hour.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin041.jpg)
A long rest and the moisture is very visible.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin045.jpg)
Gizmo you crack me up! :D You got me pegged..........And WOW! that really looks great! :)
Outstanding Gizmo. :P See ya later today, looking forward to it. :D
+1 on the gizzermoid brisket...
i wish i was so skilled... but im a smoker hack that dont know jack...
however i dig the pig... and the cloven hooved beasts of the pasture...
feed me jerky...
you gotta eat...
owrstrich
Mickie has been replaced...without pictures. ;D
Nice job Gizmo!
That looks sooooo good! Giz ;)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
It took me a long time but I finally caught enough of these little guys to make a meal out of them.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Picture022.jpg)
They are quick and tough to catch. Was able to get 17 of them, did a quick brine marinade in a vacuum canister, smoked them for 1 hour with cherry. Being so small, they were actually done cooking in that 1 hour and the pieces were falling apart. Mixed the up in pot with some fresh garden vegtables, some cream of mushroom and cream of celery soup. Topped it off with some crescent pastry and popped it in the oven for 15 minutes to brown the crescent crust. Could have used another 10 birds but sure was tasty anyway.
Happy April 1st ;D
:D
I am just guessing the wings were a little bit hard to keep the sauce on ???
Only on the up stroke where the wind resistance is directly applied to the upper surface. Kind of looks like the chemical spray Owr was pointing out on Sunday. ;)
Here ya go.12 slabs of ribs 7 pound brisket,14 pounds of pulled pork 4 2pound meatloafs hows that folks.2 smokers going non stop from friday to sunday.heee haaaa ;D ;D dont call the fire department. ;D
Holy cow, Ice, you'll need a lot of beer to keep smoking that long. Have a good weekend
That sounds like a kegger party you got fixin Rat. 8)
Well Rat, it's a good job you have 2 BS's, that's a heavy duty smoke session! :o ;)
Pork Loins were on sale ($1.99/lb.), so I gots one in my fridge. Cuttin' it in thirds, and either makin' chops outta one and smokin' two for lunch meat, or chops from 2 and 1 for lunch meat...gotta decide. The smoked one(s) will be in a brown sugar brine...maybe with some apple sauce...for at least 24 hours, then smoke with Apple.
What this weekend. Not a lot of food but good variety.
I got a large ham steak warm smoking right now to add some smoke flavor before it gets chopped up and prepared for a Ham and Egg casserole for Easter Sunday Brunch. 1.5 days of smoke resting into the steak. Its warm smoked (puck burner only) for 2 hours then in a bag to let smoke rest.
Then tonight I got 4 half slabs of Baby Backs to peel and rub for smoking Saturday. mmm. Those will be served with Sweat and Smokey Beans.
And Easter we are doing Ain't Your Mamma's Meatloaf with Green Bean Casserole for Dinner.
Three meals with smoke over 2 days. A good weekend.
Gots a leg of lamb and a butt going.
nepas
Eye of round jerky / maybe another gun fighter chicken??? AZ kids here will see.
I have a Big Butt !! But the wife says I have no butt at all.
(http://i164.photobucket.com/albums/u31/pigout12/P1010018.jpg)
Its 8.5# , any Ideas of cooktime for this puppy at a cab temp of 200?
Skip
Lovely pic of your butt PigOut :o ;D ;)
I would say you'll be looking at 10-12 hours maybe longer? to get the butt to 190 IT + FTC all depends on conditions etc, anyway looks a lovely cut of meat you have there ;)
I've got 6 racks of ribs in the BS atm, got 2 briskets that will have cured by this evening ready to prepare for pastrami, and got a large turkey crown brinning ;D
Trouble is, i'm very low on wood, oversight on my part, should just have enough to get through Easter ;D
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Nice butt PigOut
Like baby got back :D :D
nepas
I see that butt is big.Just a lil tip next time when picking out your butt lol.See if you can find a nice heavy fat top cap.I see that one is half and half.Butts with a nice full fat cap are really nice and seem to work a bit better when cooking the fat melts more even when driping down the sides and around the butt..Just my 3 cents worth.I do like the size and the marble look.Good luck
That's interesting that you mentioned this Rat, as i was going to ask if all butts are sold this way on your side of the pond?
In the u.k. they usually come with the fat and rind still in place, i have done some with the rind left on, i had to heavily score the rind, but the finished job was very moist and tender. The last few i've done, i've removed the rind as this limits how much rub can be applied, but i leave a nice thick fat cap, and they're delicious! ;)
Anyway from my local butcher this is typical of how a shoulder/butt would be bought from him:
(http://img263.imageshack.us/img263/8104/p1ef2.jpg)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Got my butt sealed and ready for smoke on sunday.
My son called me from Afgn, His buddy asks him if my wife sends your dad some $$ for some of that gm jerky would he make it for me. I told my son dont take no $$ from him, Tell him its in procces for him, from me to him. ;D
The Lancaster strawberry wheat is fer me ;D
(http://i123.photobucket.com/albums/o290/stlthy1/jbnb.jpg)
nepas
Nice Butt! ;D
I did two 4 to 5 lbers a couple of weeks ago with a tower temp of 200 and it took about 21 hours to reach 195.
Mike
I like more of a fatcap too but they only had 2 there. This one was the best. A liitle bacon above it should help out plus I can munch on the bacon.
Think I'm gonna do an overnight smoke.
Quote from: PigOut on April 07, 2007, 11:04:04 AM
Think I'm gonna do an overnight smoke.
I think i might do that too ;D
nepas
Hey Nepa,
Do you boat your butts after they hit 160 ? Anybody ?
Not me. No need.
I love doing the overnighters, waking up to the smell of smoked pork mmmm!
PigOut, i always leave my butts in the BS until IT hits 190, then it's FTC for at least 2 hours ;)
Quote from: PigOut on April 07, 2007, 11:59:47 AM
Hey Nepa,
Do you boat your butts after they hit 160 ? Anybody ?
I have before but found that if i inject good enough i dont have to. I inject with apple cider.
BTW i'm using the rub you sent me on my butt ;D
nepas
QuoteBTW i'm using the rub you sent me on my butt
TMI ;)
So am I . And a little Tony Cacheres. I have all wood flavors exept spec. blend.
Struggling with the decision ! I'm thinking an maple apple mix. Any suggestions?
Have never used oak or pecan yet. Are they any good for pulled pork ?
Skip
Oak is my favorite all around could use it on anything. Light enough for delicate food, strong enough for the heartier types. If i could only choose one, I would probably go with Oak but then that would take more of the fun out of making the BS sound more complicated (to boost the view that I have special cooking skills and such).
Quote from: Gizmo on April 07, 2007, 11:12:25 PM
Oak is my favorite all around could use it on anything. Light enough for delicate food, strong enough for the heartier types. If i could only choose one, I would probably go with Oak but then that would take more of the fun out of making the BS sound more complicated (to boost the view that I have special cooking skills and such).
I definately agree, when i buy the pucks, i get all the other flavours in 48 packs, but i always get the oak in 120's
I also love hickory, but imo oak is the general allrounder ;)
Hey PigOut
I went to my neighbors house, while over there my timer went off on the smoker, my wife went out and took my butt out (be nice) ;D and had it all cut up before i had the chance to take a pic of it. The rub you sent me went great with my JD and apple cider injection ;D
Thanks again
nepas
Sounds like NePa is losing his job. She must be catching on by now that this smoking thing isn't all that hard. I think you need to come up with a few more "gizmos" to make it look difficult again. ;D
Smoked the Pastrami on Friday. Sliced it today. Yummmmm. Even looks the part (IMHO).
Coyote disclaimer, It is late at night but I noticed you are not on so no warning here.... ;D ;D,
Oh Boy, I hope it is not too late I just notice Coyote join in. The Disclaimer is back on.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin046.jpg)
Kudos Habs for the recipe. (Didn't try the Junipers though)
:D ;D You got me again GizmoMMMMMMMMmmmmmmmmmm, sure looks good ! :)
Gizmo;
Thanks. Glad that you liked it.
If you do use the juniper berries in the future please note. LS brought to my attention that I made a real big error in my post on adding juniper berries. I mistakenly said add it to the rub, I should have said add it to the CURE.
Beautiful Giz! :)
Quote from: Gizmo on April 08, 2007, 10:14:37 PM
Sounds like NePa is losing his job. She must be catching on by now that this smoking thing isn't all that hard. I think you need to come up with a few more "gizmos" to make it look difficult again. ;D
Yeah giz i am going to have to throw her a curve ball again ;D
Your pastrami looks real good too ;D
nepas
That pastrami looks great Giz! ;)
Normaly i would be very jealous, but i did some also ;) :
(http://i149.photobucket.com/albums/s62/Gitster59/p1.png)
(http://i149.photobucket.com/albums/s62/Gitster59/p.png)
Sorry about the pics being a bit blurry guys, i was so hungry and couldn't stop the camera shaking! ;D
Habs: As usual the pastrami is delicious, next time round i'll add the junipers, seems hard to believe this recipe can be improved on imo (http://smileys.on-my-web.com/repository/Respect/respect-023.gif)
(http://i149.photobucket.com/albums/s62/Gitster59/bs.gif)
Ok guys.... That's just about enough! Man..... I'm trying to work here! Now my paper work and keyboard are a he11 of a mess!
:P :P :P :P ;D
Looks outstanding guys!
Mike
LilSmoker
That looks fantastic Great job.
I so freakin hungry now.
nepas
I shouldn't have opened this thread before eating my supper. Tomorrow I'm going to be looking for another brisket flat.
Looks really good guys ! Your welcome Nepa. My butt is a fine butt !! 8) It turned out great.
Super job LS. I am glad I looked at it AFTER I ate some pulled pork with some of Iceman's sauce. :)
Lil,
Other than the pastrami and what I might recognize as mustard, is there anything else gracing the break on those samiches?
Thanks guys ;)
Giz: Just some Flora margarine and some mustard, i did have some nice pickles/gherkins with it though.
My wife saw me taking pics and tried to arrange it to look more fancy, i told her the Habs pastrami doesn't need any jazzing up, it speaks for itself!
Women eh? ;D ;)
Yup, as you can see, mine was completely undressed ::)
You just took yours out for the party. All dressed up with one place to go.
Quote from: Gizmo on April 09, 2007, 11:31:45 PM
Yup, as you can see, mine was completely undressed ::)
You just took yours out for the party. All dressed up with one place to go.
(http://www.emotipad.com/newemoticons/Eeeeeek.gif) Right that's it, i'm gonna tell my mum! (http://smileys.on-my-web.com/repository/Tongue/mockery-017.gif)
;D
Well, I got my loin cut up last night. 1 piece is swimming with a turkey breast (boneless) right now...smokin' them tomorrow afternoon. Another piece got sliced into some nice boneless chops. And the other one is currently being cured with Buckboard Bacon cure, to be smoked next weekend.
When preparing the last one, I forgot to switch on my brain before doing the math for cure to meat weights. The 'structions said 16 ounces of the cure mixture to 25 pounds of meat, so since I had a (just shy of) 3# piece of meat, divided the 16 ounces by 3....D'OH.
Phew! what a relief!, just got home from work and my bisquettes arrived, Cherry, Pecan, Oak and Hickory, i was down to my last 4 maple pucks, and was getting anxious at the thought of a no BS weekend(http://www.emotipad.com/newemoticons/Eeeeeek.gif) especially as the weather is really nice atm.
Anyway panic is over now, also got 4 extra racks for those heavy duty sessions, just checked and i have a good stock of meat and beer, so i'm going for it! ;D
Thank god................(http://smileys.on-my-web.com/repository/Signs/it-s-friday.gif)(http://smileys.on-my-web.com/repository/Happy/happy-cowboy-036.gif)
Hopefully the Canucks will be smoking the Dallas Stars this weekend......(Hockey playoffs don't cha know) ;)
I've got my towell ready for game 2 ;D
(http://i6.photobucket.com/albums/y223/mw_s/IMGP0393.jpg)
Toss a couple ribs out on the ice when the players go by. Those that don't stop to eat it (and be distracted) will trip over them. Either way its a built in power play. ::)
I guess we'll have to use those towels for crying, MWS! (Dallas 2, Canuckleheads 0) Maybe Sunday, after they get some good Texas BBQ in them.
T2
From the OBS today. Two pieces of pork loin, few fatties, some pig candy, and some nuts.
(http://i149.photobucket.com/albums/s80/billarnold/2nd%20smoke/P10104712.jpg)
Very nice Hillbilly! (http://smileys.on-my-web.com/repository/Food/eating-24.gif)
Raining here; Just a rack of baby backs going on for me. But the smoke just finished and when I opened the door to spray some apple juice... I'm getting hungry!
:) Great pictures, looks very tasty ;D
Niiiice ! I need some more on the pig candy . Is this candied bacon ?
Skip
I do my pig candy by simply pressing each side of a bacon slice into brown sugar and then letting the heat of the smoker turn it into a glaze. I also prefer the thick slice bacon for this. Some people use maple sugar for this while others use maple syrup, so it is, in my opinion, a try various options thing to see what you like best. Hope this helps.
uncooked or precooked ?
Hi Pigout, I should have said in the first place. I use raw, uncooked, thick sliced bacon and let the bacon cook in the smoker and absorb the smoke as well.
Bill
Thanks Bill
That looks fantastic hillbillysmoker, them fatties look awsome. mmmmmmm mmmmmmmm good ;D
nepas
Quote from: NePaSmoKer on April 15, 2007, 03:02:19 PM
That looks fantastic hillbillysmoker, them fatties look awsome. mmmmmmm mmmmmmmm good ;D
nepas
Tell me about the Fatties... I know what they are, but how do you eat it? Slice it up, crumble, what?
Also, what IT do you look for when you cook one?
You can slice the fatties, crumple them for omelettes or gravey, mix them in dishes for flavoring, and about anything else you can think of. That is the beauty of them...straight Jimmy Dean sausage rolls from the store, smoked with whatever else you have, and adaptable to about all of your needs. I do an internal temp of 160. I have, however, learned that you need to smoke to suit individual tastes. I think 4 pucks of maple is perfect, but that is just my opinion. Keep in mind the worth of my opinion. My opinion and $1.00 will buy a senior coffee at McDonald's but don't leave your dollar behind....lol Hope this helps
Good stuff Hillbilly , I'm gonna give that a whirl.........Bacon , Brownsugar , Smoke...I can feel the love
already. 8)
Coyote
ps. Looks like the southern part our state is armpit deep in water....Mountaineers are Tuff.
Well gang.............(http://smileys.on-my-web.com/repository/Signs/it-s-friday.gif) again!
Let's get those BS's heated up and ready to go!(http://smileys.on-my-web.com/repository/Happy/happy-cowboy-036.gif)
"Buckboard Bacon" loin tomorrow morning/afternoon and maybe a butt or 2 overnight Saturday night to take along to Kansas Next weekend.
TT your headed to the center of the universe this weekend ;D . Where bouts ???
I'm trying something a little different with the brisket I'm doing this weekend. I cold smoked it for about 2 hours Thursday after work. I wrapped in plastic and put in the refrigerator. Put it in the smoker this morning. It sure had a nice smoky smell to it. I threw couple of racks of BB's in with it. Hopefully it comes out OK.
Quote from: hillbillysmoker on April 15, 2007, 12:36:12 PM
Hi Pigout, I should have said in the first place. I use raw, uncooked, thick sliced bacon and let the bacon cook in the smoker and absorb the smoke as well.
Bill
But where do you stick the internal temp probe??!! LOL
Seriously, how long does it take to cook a typical rack full? Seems inefficiant to keep opening the door and checking, do you have a rough cook time?
Quote from: West Coast Kansan on April 20, 2007, 04:22:24 PM
TT your headed to the center of the universe this weekend ;D . Where bouts ???
Well, the butts got cancelled...might do one for myself for lunch all week though.
Next weekend heading to the Kansas Speedway in Kansas City, Kansas, to tailgate while my buddies use the Truck and IRL tickets that I won Thursday. Why ain't I using the tix? Because I don't walk distances well and that'd be quite a hike, and too stubborn to use walking aids or chair/scooter.
8) My son and last surviving purist smoker in the family manages inventory at the furniture store across the street from the track. You will see the store, called Nebraska Furniture Mart - KC. Also there is an Arthur Bryants BBQ place in the same area. Not the atmosphere of the origional store, but pretty good place to eat. I recommend the origional sauce. Enjoy the trip ;) Wish I was there :'(
Smoke some sausage for the first time. I made 5.5 pounds of low fat chichen with roasted garlic sausage. It came out good; nice flavor. The texture is not the same as sausage with 25%-35% fat, but it wasn't that far off.
That sounds pretty good, did you add any rice to it?
Quote from: West Coast Kansan on April 21, 2007, 08:50:45 AM
8) My son and last surviving purist smoker in the family manages inventory at the furniture store across the street from the track. You will see the store, called Nebraska Furniture Mart - KC. Also there is an Arthur Bryants BBQ place in the same area. Not the atmosphere of the origional store, but pretty good place to eat. I recommend the origional sauce. Enjoy the trip ;) Wish I was there :'(
Knew there was a NFM there, think it's pretty close to the Cabela's that sits between I-435 and the track. I think the area has probably filled in a lot since I was last there in 2002. Wonder if I'll be able to find the Arthur Bryants...would like to try their stuff, but wasn't going to travel far from either the track or our hotel that's 15 miles away in Lenexa.
TT they are all in the same area. 1/2 mile circle from the NFM. Lenexa is getting close to my old home area. Great BBQ cook off in that area also. Lots of Good one brand smokers in South Johnson County.
I'm doing beef sticks with pepper jack cheese this weekend. Stuffed and curing overnight. Mesquite and maple pucks Saturday morning. Stout and sticks Saturday afternoon. It's gonna be a good weekend! :) :)
Babybacks starting Saturday morning, with a Sierra Nevada baste to the cook every so often. Apple/maple/pecan for 2.5 hours smoke. Will baste occassionally with apple juice after 2.5 to 3 hours. 30 minutes before removing them, I'll brush them with sauce. Want to experiment with different combinations, but think one will be a spicy/sweet honey based sauce; another will be a mustard sauce. Will also try some other recipe from one of the cook books. Have a good weekend!
I think I will be doing some Virtual Babyback ribs and some essence of pulled pork.
All covered with some double smoked bacon.
The only thing going in the smoker is the bacon with Maple and Misquite cold smoked to eat in the summer. But the Aroma is good. Might make some nuts now to think about it. I got some kinda Fresh Pistachios from Alamagordo NM. Will do some citrus salt spice.
I am smoking the belly tonight as well. Will do 4 hours of apple cold smoked. Sliced a few test pieces off just a few minutes ago. I cut it thick to trim up the edges. I added some garlic and onion powder this time and boy does the flavor come out. It tastes a lot different than my previous bacon conquests. A couple pieces I topped with a little brown sugar and that was like eating candy. :D :D Since the garlic and onion powder treatment has taken the belly a little beyond common bacon, I think I will also surface rub the meat side after the smoke with a light dusting of brown sugar as that hit a good note with the other flavors.
Experimentation with food, can't get any better than this.
WCK is yours squeeeeeeeeaaaaaaaling yet?
Pretty Sure I am squeeling more! Was bigger than hoped. Trying to be creative. More Latter. :o
It's whats for breakfast.
Fresh home made grilled apple smoked bacon, egg, toasted French Bread, topped with mayo that has been infused with finely chopped pepperchinie and jalepeno. Normaly I make this sandwich with adding some pastrami as well, but I didn't have anytoday and I wanted to check out the new batch of bacon.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/April013.jpg)
Now that is a nice looking breakfast!
Some Butt for lunch tomorrow all rubbed and bothered with the Stubb's pictured below! Did some chops earlier today, I marinated them in Stubb's pork marinade last night. Man, were they good, but WOW :o did they have some fire, maybe it was the 12 hrs they were soaking hehe. If you like spicy sweet, I would highly recomend the marinade! Steve
(http://i65.photobucket.com/albums/h227/chiefs13/StubbButt.jpg)
Oh my did i see a paper plate ;) ;) Had to look twice to get beyond the food. Looks great ;D ;D ;D
Yep, that Stubs is not for the meek and fraile ;) Puts some spring in my step as well ;D
Yup, dem flowrs lookn kinda perty huh.
Throwing those glass plates away every meal was getting kinda of expensive and I don't think they decompose as fast as the paper plates. ;D
:D :D :D Now this is getting spooky, are these the same flowers. And of coarse Ade is now vocalizing her concern about whether or not I am ever going to eat anything without taking its picture and putting it somewhere on the internet. Hmmmmm got a bunch more coming later tonight...
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0635.jpg)
;D ;D ;D
I'm looking foward to it , WCK 8)
Did a suckling pig this weekend. The link below has discussion, photos and some lessons learned for others interested in giving this a try. I will certainly do another. ;)
http://forum.bradleysmoker.com/index.php?topic=5137.0
My face and the back of my neck was almost smoking this weekend. Spent most of the day outside in the backyard of the old house getting it ready to put a new lawn in. Pretty warm out today.
Easy now Giz :-\ When you put the new yard in , the grass is really gonna come in nicely......More mowing
Whew ! That sounds like work from beginning to...forever :o But the place will sure look nice when folks
come over to enjoy Gizmo Smoked Specialties. 8) After the work , looks like your gonna have a great summer.
Enjoy ,
Coyote
Won't be me mowing. The old house is the one we are going to sell.
Good move. :)
Once again............(http://smileys.on-my-web.com/repository/Signs/it-s-friday.gif)
I couldn't smoke last weekend, had to work, but i'll make up for it as it's a bank holiday over here this weekend.
I need a rib fix badly (http://www.emotipad.com/newemoticons/Tasty.gif) so they're on the list, chicken and maybe some pheasant also (http://www.emotipad.com/newemoticons/Munch.gif)
Anyway have a great weekend all!.............LilSmoker (http://smileys.on-my-web.com/repository/Respect/respect-062.gif)
(http://www.smileypad.com/v224/Sad/Sob.gif) There is that pheasant again! Wish I could get my hands on one. Enjoy it LS, you lucky dog!
Add me to the rib pile. Got 2 full slabs in the fridge waitin' to be de-membraned and rubbed with Ice Rub tonight and receiving smoke tomorrow.
Can you guys help me out? I am looking for the post about meat loaf that had someone doing individual size loafs. I have never ever cooked a meat loaf. I generally do not cook inside (wife's job) and until I got the BS, never attempted it outside either. I love the stuff and want to do the personalized loaves. I thought that Icerat did this but can't seem to find it. I am also thinking that instead of katsup coating, that I would try Iceman's sauce.
Hey Wildcat, i'll save you some pheasant my friend ;)
As for the meatloaf post, i think the one you have in mind is the Rat version?
I must say it looks very tasty, gonna try that myself one day, anyway here it is:
Quote from: icerat4 on March 02, 2007, 01:21:27 PM
I am doing 8 of these.Aint mommas meatloaf anymore.Check out these.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00011.jpg)
SMOKE AND SPICE'S "AIN'T YOUR MOMMA'S MEATLOAF" I give them 100% of the credit. Here is the recipe. I used pecan and have used maple, but I am spoiled and can't get away from either of these.
I used an aluminum cheapo throw away pan to start it in and then just cut the end on each side, fold down the end and slide the meatloaf onto the jerky racks so that I don't worry it will break apart because of its own weight. Just the way I do it, you can experiment!!
I don't saute my onions and the other things they say to do. I am lazy and it tastes fine to me. But, just in case you have to follow to a T, take a T of veg. oil and saute all the ingredients up to the ground beef.
1/2 cup minced onion
1/2 green or red bell pepper finely chopped
3 garlic cloves, minced
1 t freshly ground black pepper
1 t coarse salt, either kosher or sea salt
1/2 t ground cumin
1 1/4 pounds of ground beef
1/4 pound of ground pork
1 1/2 cups dry bread crumbs
3 T sour cream
2 T Worcestershire sauce
1 large egg
1/4 cup stock, preferably beef
1 t Tabasco or other hot pepper sauce to taste
Put smoker to 200 degrees. Mix everything together and make into a mound and put into a smoke-proof pan. Smoke it for about 45 minutes (I think this is to firm it up so it won't break apart on a rack) and then transfer it to your rack and then cook it for another 1 1/2.
Now, I never get off that easy with the time, so, I just put the probe in it and cooked until it was between 160-165 degrees. AND, because I hate food poisoning, I probe it several different places before I pull it out.
I do a rack of bacon above it to keep it moist. Your preference though.
Allow it to sit for 10 minutes before slicing.
They say to apply the bbq sauce with 30 minutes left to go on top of the meat loaf. I DIDN'T do that with either of the loaves I did and they were fantastic. I guess I didn't read that far down.
Have at it boys!!
These are unbeliveable.Give it a try put a lil mash potatoes and icemans bbq sauce with it .Then life is soooo good.I just love this one and just had to bring it up again.Any question just ask ive done 50-100 of these and never a problem just compliments.RATOUT. ;D
Yum yum!..............LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
That is the one! Thanks LS. Icerat4, I think that this is the perfect way to serve meatloaf, each person gets their own personal loaf without everybody else getting their drool over a single large one! :D A nice touch IMHO!
I was lookin' for that for ya too, Cat, but only checking the odd numbered pages of this thread, before trying the search bar and coming up with either no results, or way too many to try to weed through.
Good find, LS.
Yeah, I was having the same kind of problem. Thanks though.
I'm making an applewood smoked meatloaf with homemade tomato/red pepper relish. I also made meatballs from the same recipe which I will put in my spaghetti sauce for dinner guests tonight (meatloaf will be for tomorrows dinner). The smoked meatballs really adds to the flavour of the sauce.
Here is the meatloaf recipe if anyone is interested. It's by far my favourite..
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33621,00.html
(http://i6.photobucket.com/albums/y223/mw_s/100_1752.jpg)
Looking good mws! I am going to do the meat loaf next, if I can just manage to stay home one night for dinner. So far our schedule calls for eating out every night. Getting kinda of tired eating sub-standard chow.
MWS;
Your meatloaf does look good. Thanks for the link. I'm going to use the tomato relish on the meatloaf recipe I use.
mws, thanks for posting this... great looking adaption. Always amazed at what can be done with meatloaf. Would never have seen this otherwise. 8)
I have the Ain't Yo Mommas meatloaf in right now, doing a double batch. Can't wait to try it after all the rave reviews ;D First time to try it.
Mark
That looks great mws!, the relish sounds lovely too! (http://smileys.on-my-web.com/repository/Food/eating-24.gif)
The spaghetti with smoked meatballs was fantastic. I will definitely be trying that one again. Wish I took pics but was too busy serving up the guests and didn't want them thinking I was some weirdo snapping photo's of dinner. ;) ;D
Tonight, the meatloaf will be heated and served with the tomato relish.....can't wait.
Looks great mws. Meatloaf was part of my weekend smoke also.
Dad's meatloaf (tomato relish) with parmesan oven fries and peas.....good stuff... my new favorite meatloaf recipe.
(http://i6.photobucket.com/albums/y223/mw_s/100_1755.jpg)
Oooh! that looks lovely mws!, i saved the recipe you posted, so i'll be giving it a try for sure! (http://smileys.on-my-web.com/repository/Happy/happy-047.gif)
heres a pic of the load of pemeal bacon/regular bacon i did up last weekend.
(http://img221.imageshack.us/img221/3535/saturdaybacon002va6.th.jpg) (http://img221.imageshack.us/my.php?image=saturdaybacon002va6.jpg)
25 lbs of each with the finger food leftovers on bottom rack
chris
How did the peameal Canadian bacon turn out. I was always afraid to smoke peameal, because I felt that the cornmeal would absorb too much of the smoke.
the peameal stuff turned out great,,it doesn't seem to take in the smoke as much as the regular did, or atlest it seem's that way to the wife and i. almost like the corn meal acted as a barrier to the smoke. and i smoked with out heat for aprox 4 hours,then smoke/cook till internals came up.(4-5 hours )
chris
Hey outlander
What kind of smoker cabinet is that you are using. Homemade metal cab or bought.
Thanks
nepas
hey there nepa,,first, congrats on the cabels job.
yup, its a home built useing utilidor panels. has 6 shelves for bacon size products and have another 6 shelves that i can just slide in for smoking fish or making jerky. running a 240 ACV oven bake element for heat. panels are 1.5 " thick so that at -30 below it will come up to temp in about 40-60 minuts.
the metal sides are .024 aluminum.
Great job on the cabinet outlander, plenty of room for all that lovely food! (http://www.emotipad.com/newemoticons/Big-Thumbs-Up.gif) (http://smileys.on-my-web.com/repository/Food/eating-24.gif)
Quote from: outlander on May 09, 2007, 06:12:10 PM
the peameal stuff turned out great,,it doesn't seem to take in the smoke as much as the regular did, or atlest it seem's that way to the wife and i. almost like the corn meal acted as a barrier to the smoke. and i smoked with out heat for aprox 4 hours,then smoke/cook till internals came up.(4-5 hours )
chris
Thanks. I may give it a try the next time I make Canadian bacon.
;D chris, that cabinet is still great - even without the snow from the first time i saw it ;) looks good and talk about capacity :o
Well, I've said it a few times before, so hopefully this time I can follow through and do it in the smoker. I've got a not quite 4# bone in Boston Butt that I picked up when I got the ingredients for my trial (Cheater's Calzones) last night. Rub tonight, into the smoker tomorrow sometime, and pull on Sunday. Mix in some Iceman's Sauce, vacuum seal, and eat for lunch here at work.
Trying the Kummok style brine and smoke on some Baracuda and Yellow Fin. Baries came from a co-worker that went out on a 1/2 day boat. Will see how this turns out. Quite a few differences of opinion on how the Baries turn but most think the only way to fix them is with smoke. Going to use some alder or oak when they are done "Glazing".
Update: May 23
Baracuda definetly turned out fantastic. A must do if you get the chance. Will be getting some more next week for a repeat.
Did about 25 lbs pulled pork last weekend during a marathon 24 hour smoke. Got a good supply of Iceman's sopn'sauce in stock to go with it and also used his oink'r rub.
Got a very busy couple of weeks ahead both at work (a hospital!) and out and about watching and taking in the atmosphere at the 100th centenary of motorcycle racing here on the Isle of Man:
http://www.iomguide.com/tt.php
All we need now is good weather! :D
Just finished a 7 lb. brisket, and 5 slabs of ribs to take to a family gathering being held tomorow. I never like the way my ribs turn out, but everyone else does. So I only smoke/cook ribs when I'm not going to eat them :)
Hopefully the pic below will be the only thing smoking. ;D ;D
Pork Butt again this weekend gave last weeks away at work.
Pregrill smoke on some burger
Bacon wrapped scallops
More of those little peppers
Mushrooms with Italian Sausage stuffing
Kids are in town! Yea.
Crawfish boil on Saturday, invited to a party on Sunday but will be working on the old house, Brisket on Monday for my daughter's friend from eastern Pennsylvania.
I've been working away from home for a while and really miss my BS and the food, although i have lost a bit of weight, so it's not all bad news ;D
I have a christening tommorow which means we'll be staying at a hotel, so not much chance of smoking, unless i go J.O. style (http://www.emotipad.com/newemoticons/Eeeeeek.gif)
I can't wait to get back to normal, and eat real food again ::)
Anyway have a great weekend everybody
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
I have the brother in law and the nephew and friend visiting for the long weekend. Wife is nearing the end of the nesting cycle, but delivery in the very near future. I have a bunch of ribs in the fridge, prepared in my usual manner: (1) 1/2 the load seasoned with crushed garlic, salt, fresh ground pepper and Italian seasoning (and this time onion powder-- woohoo); and (2) the other half with the garlic rub and pepper, then my favorite spicy butt/pig rub. Getting lazy. In harmony with the "This is Consiglieri's Three day weekend Vacation" theme, I'll be using Stubb's BBQ sauce rather than making some here. I like the stuff, and need to finish the baby's room.... So I'm balancing what I want and what I need to do. And what I want to do is cook some ribs. Neighbors will be happy. And so will Costco. 8 big racks to meet Mr. DBS and the smart alec cutting board has been pulled out of the garage.
I'm finally firin' up the smoker after 2 years. Ribs and some chicken. Can't wait for this one!!! ;D
Disclaimer for Cajun,
Warning Crawfish boil below. ;D ;D ;D
Saturday's festivities are in the book
(http://i133.photobucket.com/albums/q78/GizmoPhoto/LsuBoil013.jpg)
This table was cleaned. Went over to a few others for the take home. ;)
Will be doing a Crawfish Jambalaya with some andouille and taso for dinner next week.
Holy Geez..... :o :o :o wish I was there
Giz: that load looks..... Delicious. Where in San Diego can you find a truck load of crawd dads? More importantly, are you anywhere close to Bonita-- cousin lives there. You San Diego boys look like you have a racket on line.
Looks like ya done good Giz! Do not care much for those critters myself.
Quote from: Consiglieri on May 27, 2007, 12:14:53 AM
Giz: that load looks..... Delicious. Where in San Diego can you find a truck load of crawd dads? More importantly, are you anywhere close to Bonita-- cousin lives there. You San Diego boys look like you have a racket on line.
LSU Alumni puts on an annual boil. From what I hear, it is the highest fund raiser of all chapters and all the events. They had around 2500 participants. Funds go towards scholorships and financial assistance. The crawfish are special ordered and trucked in live from Louisiana, seasoned and boiled on site, and then 50 lbs with some red potatoes and corn on the cob are placed in a box that you bring to the table.
Oh yah, and the beer is free until 2 PM. ;D
With the live Cajun band and good people, it is a blast.
This is late but it was a great Memorial Day Weekend!
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/358ffdf8.jpg)
A couple of butts
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/d37aa00d.jpg)
Turned into pulled pork
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/75a82a31.jpg)
Some bell peppers stuffed with sausage - pretty tasty, Did the same with some mushrooms.
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/9b361a21.jpg)
Did some wrapped and unwrapped scallops for the 'surf lovers'
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/7f454d19.jpg)
A few burgers on the grill for others
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/7e2e550c.jpg)
Ate too much of the above with our kids from Tucson and some of thier friends visiting San Diego
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/1f98ec31.jpg)
Ate some more of the above
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/15b9033f.jpg)
Figured out how close to the piano we could get before someone said something
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/b3fa0d08.jpg)
Did a little gardening
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/ebe7eb5f.jpg)
Got a little closer to being a Grand Pa
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/f9fa000f.jpg)
At the end of the day all was as it should be as we spent time remembering those we cannot thank for...
(http://i84.photobucket.com/albums/k18/WCK_02/Mem%20Day%202007/82ee7e0e.jpg)
such a great day spent in the honor of those who are known and unknown
Nice pictorial. Oh yeah! The food looks good too. :)
Nice looking family and food WCK.
Looking good WCK. Looks like everyone had a great time and a great feast of the beast.
Great pic essay. Great food, great family, great ending pics. Thanks.
Gizmo, the little piggy on the utility table above is the one Holly wanted to give you at the trip to famous dave's. :D Next time ;D
Super, I really like the picture. The detail of the hair is amazing. I notice you had her and another out working their meal out in labor. ;D
Thanks for sharing. That was a beautiful mix of food and family.
Now that's my idea of a good time WCK. Thanks for taking the time and sharing. I just can't say it enough but I really enjoy the forum family we have here. ;D
Nice pics wck.I noticed on the burgers they were already flipped once.So SOON.See i am a burger junkie and i know the ins and outs out burger.Flip only twice once half way thru and the next the rest of the way.This will make ya a way way better burger.If theres a jewel by for food get your self some bubba burgers they are great trust me.They look a lil weird shaped but done with the 2 flip deal.Trust me my friend you will never have tasted a better burger.Also pub burgers are there 2 .Both are great.So theres a lil tip.And nice family pic 2.
I'm with you rat. There's nothing like a good juicy dripping down your arm burger. Can't be beat. :P
gotta do what you gotta do when half did not get fully defrosted. ;)
Thanks for the kind remarks, Great Family wish the other 2 could have been here too... i was real pleased about these kids, appreciate what they have ;D
Good lookin' family WCK , with all that love in the house enjoying good food together is kinda spiritual.
I bet some great memories were made durring that get together. Thanks for sharing. 8)
Looking foward to the Grandpa bulletin :)
Coyote
Summer sausage MMMMMMM!!
(http://i58.photobucket.com/albums/g260/acords/lindsaygrad005.jpg)
(http://i58.photobucket.com/albums/g260/acords/lindsaygrad006.jpg)
When it's done, it's going to a graduation open house. I hope there is some left.
Accords, looks like a nice contribution to the graduation :D What is the story / methods you use ;)
Later today, will be experimenting with Smoke n Spice's Sweet and Fruity Pork Tenderloins. Maiden voyage on this recipe, but the rub, mop, and peach jalapeno sauce all smell great. Hope it isn't too spicy for the nursing mothers... Maybe I won't glaze one or two pieces.
QuoteAccords, looks like a nice contribution to the graduation What is the story / methods you use
I used a store bought seasoning mix. Stuffed Friday afternoon, let cure overnight in the fridge. Smoking 4 hours starting at 130. Will step up the temp 10 degrees at a time to a final IT of 152. I'll need to sample before I take it to the party of course ;). I'll post the taste test results :P
Turned out great. None left, but I saved 1/3 of a stick for some "me time". Snack time tonight is gonna be great.
Hey, that pork tenderloin recipe was a hit too. Smoked 2 hours 50% hickory/50% apple, with box temp at 230. Took about 3.5 hours with start up high heat grill searing, and glaze finishing.
Not much this weekend. 6 rack of ribs, 2 pounds of canadian bacon, and a whole king salmon.
Hey Giz: since there's not much going on in your rig, how bout cooking us up some pastrami? ;)
Geez, you must be the host to the fathers' day gig. Which begs the question: why are the dads doing the barbequeing on fathers day? Answer: cuz they get to do whatever they want. Pass the beer... I mean the marinade.
Other than finishing the salmon and canadian bacon tomorrow night, I will be finishing off the bathroom cabinets, faucets, hanging doors and curtains at the old house. Just a few little things.
You too, huh? Last weekend, My "plan" was to texture, prime and paint the bathroom (after removing the way to secured wallpaper) so that the house projects would be finished before the kid arrived. Then this weekend I planned on moving all the furniture back to the original spots so that I could satisfy the nesting instinct that hijacked my wife. Anyway, those projects are still in progress due to unexpected developments. ;)
But I digress. Are you working the box around the clock? 6 racks of ribs can take a fair amount of time (7 to 10 hours for me due to the poundage and residual "cold" on the meat). Then salmon? And bacon? And more salmon?
No, I only use the smoker for smoke. The convection oven does most of the work after that for those items requiring more than 4 hours (max time that I have ever applied smoke). It is a dual oven as well so I can have 2 different temperatures as well. I had 2 boats of ribs today that were done before the 3 boat so I fired up the 2nd oven at a lower temperature and move them down so the 1 boat could continue to tenderize and finish off.
Also, Only 1 king salmon.
I've got about 15 lbs of wild spring salmon pieces (kings) that have been in the dry salt and sugar and drying rack for the last couple of days. Just put them in to cold smoke for the afternoon. Can't wait... Pics later.
T2
Ah... I just got done with a 62 year old hot smokin' wife... ;D hehe hhe sorry all but at my age I don't have time to figure out the "nice" ways of saying YAHOO~~!
:o
Oh My...
Quote from: Oldman on August 01, 2007, 04:09:44 PM
Ah... I just got done with a 62 year old hot smokin' wife... ;D hehe hhe sorry all but at my age I don't have time to figure out the "nice" ways of saying YAHOO~~!
Geez Olds "YAHOO" works for me for being nice. Smoke on buddy!!!
(http://www.smileypad.com/v224/Happy/Grin-Nod.gif)
Smoked a 4# butt Saturday night into Sunday. 23.5 hours...and still pulled it lower than what I was going for. Did the smoke at 210 according to my PID, but the temp at my Maverick probe was only 200-202, 4" above the PID probe. Shootin' for 190, but got to 186. Didn't have any foil at home either, but when I picked up the butt, it broke anyway, so I just put it in a dish and pulled it, then hit it with some Iceman's Sauce cut with a little Cookies' BBQ sauce. Vac sealed in the fridge right now, and will be having it for lunches this week.
I also managed to get some Sweet Corn bagged and into the freezer, one batch done, and 2 to go.
Visitors from out of town this weekend, so pork butt is on the menu. :)
One will probably your typical pulled pork. I liked the carnitas experiment, so I'll probably prepare the other one for chilorio carnitas.
Cheers!
At the moment, I'm not planning to be smokin' anything this weekend, but may pick up a project at the grocery store to do if I decide against going fishin' in 100 degree weather. Also might try to put together an offset box for cold smoking since Dad wants me to make some Cold Smoked Salmon for him to take to Wine Club sometime.
TT: Make sure he brings back some wine samplers that paired well with the salmon. ;)
I don't do much wine drinking...maybe a glass of Riesling once in a while, but that's about it. Prefer beer or a liquor/pop mixed drink. Found out he wanted it done this weekend to take next weekend, but I couldn't find a suitable fillet last night. Asked the guy at the meat counter how fresh the one in there was and he said it was there the last time he worked and that was 3 days before. May have worked for hot smoked, but I wasn't gonna chance that one on a cold smoked that was going to be eaten by people besides me.
I'm in for 2 pork shoulders for pulled pork at the office on Monday. Also will make my first batch of ABT's w/ them. I'm also planning some of the hot smoked salmon "Kummock Style" next weekend. Geez, I haven't smoked in a year and have missed all the great smoked foods.
Well I fixed the cat again... He is BACK~~!
(http://www.susanminor.org/Rayeimages/gif/felix.gif)
What to Smoke....What to Smoke
I did part of my weekend smoking today. I have a picnic shoulder, and brisket in the smoker now. Tomorrow I'll be smoking 12 pounds of bacon (pork bellies), eggplant and onions.
Hey Olds,
Sometimes I can relate to that cat.
Thought sure you were gonna comment on the "fixed" part of that, WC. lol ;D I know I was going to, but for once couldn't come up with anything appropriate. :P
I'm trying ABT's for the first time today. They are a real pain in the butt to put together. Chuck roast for pulled beef on Sunday.
It's Mom-In-law's 80th birthday, so I'm going to do apple-wood smoked pork tenderloin with a plum-apple-ginger sauce. I just picked some beautiful yellow beans from the garden to go with it. I'll also make smashed yukon gold potatoes with roasted garlic, savoury carrots and a lemon cucumber and dill salad. Now I just need to pair a good white wine and I'm set.
MWS: Had to read your post twice cuz I was looking for the type of beer you'd be serving or cooking with. And all I saw was wine. ;)
But if its going to be wine, I like a nice pinot with pork. Would probably compliment the fruit/ginger spice on the meat too. Good luck with your meal.
Quote from: Tiny Tim on August 18, 2007, 07:20:02 AM
Thought sure you were gonna comment on the "fixed" part of that, WC. lol ;D I know I was going to, but for once couldn't come up with anything appropriate. :P
;D Now that you mention it, this cat was fixed long ago. ;D
Quote from: Consiglieri on August 18, 2007, 02:01:43 PM
MWS: Had to read your post twice cuz I was looking for the type of beer you'd be serving or cooking with. And all I saw was wine. ;)
But if its going to be wine, I like a nice pinot with pork. Would probably compliment the fruit/ginger spice on the meat too. Good luck with your meal.
IPA all the way......I picked up some LaConner Brewing IPA a couple of days ago when I was in Bellingham Wash. That's for me....the wine is for the woman folk and I'll have a glass with dinner. ;D
i got some Not our Mom's Meatloaf going Sunday. Balance that with some Mac n chesse from Smoek and spice and alls good. Yum
It's finally Friday! This week has gone by too slow for me. I'm gonna brine salmon tonight for hot smoked salmon tomorrow.
2 beef briskets using Bassman's rub recipe (from Paul Kirk) off Old's site.
Rubbed at lunch today. Put into smoker tonight with timer for probably 3:00am giving me 15hrs of cook time. Gives me FTC option if it cooks too fast.
Quote from: whitetailfan on August 24, 2007, 12:17:11 PM
2 beef briskets using Bassman's rub recipe (from Paul Kirk) off Old's site.
Rubbed at lunch today. Put into smoker tonight with timer for probably 3:00am giving me 15hrs of cook time. Gives me FTC option if it cooks too fast.
Hmmm...... Brisket, it's not just for dinner anymore. Breakfast anyone??? Sounds good to me!! ;D ;)
About 4 dozen ABT's.
The wife and I had them last weekend and who am I to argue when she tells me to crank up the OBS.
There will be plenty of cold adult beverages to follow the buffalo droppings.
Have a great "Smok'n" weekend.
MoSmoke
My smoker is gonna wonder what got into me. Last night I cold smoked a couple of blocks of cheese, tonight I'm smoking a 7#ish butt, and at other times in the coming week, I'll be doing some jerky, some dried beef, and a Turkey breast, then next Saturday I'll be demoing my unit with a full chicken on my beer can rack without a beer can, while serving some of the previously smoked items.
Didn't get a chance to smoke at the weekend (http://privat.bluezone.no/birgitf/hunger.gif) but i was in costco yesterday afternoon, they had some lovely baby backs, i couldn't resist, i have 8 racks in the BS right now (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Did a 16hr smoke with an 8# pork shoulder and 4hrs of cherry. Tossed in a small brisket, a couple of links of Kilbasa and two racks of pig candy for drippins' which I took out when the time was right. Now I got ammo for next weekend's ABTs. Ummmmmmmmm! ;D ;D ;D
i have been looking at my neglected bradley for a week... sitting there in the corner... hadnt got any love since april...
so i just gonna have to go get 4 butts at smart n final... rubb them down and tie them up in the fridge in anticipation of a friday saturday smoke... also gonna get 2 brisket... im gonna use gizmos brisket boating technique this time...
photos to follow...
you gotta eat...
owrstrich
I'm smoking some cell phones this coming weekend. A 2 year old LG that had service from Alltel, and possibly a brand new, never used LG3280 from Tracfone. Feel free to send me your old, worn out phones and I'll put 'em to good use.
O,
Sounds like you are back down the LA way?
yepper... we are back to our home away from home... directly across the street from angels stadium...
we can mount the heap and ride down now... we were gonna check out huntington beach last sunday and ended up with a breaded tenderloin at tommys in san clemente...
the report is here...
http://forum.bradleysmoker.com/index.php?topic=5201.new#new
we dont have our november schedule yet... but oct 13 / 14 and oct 20 / 21 are open right now...
let me know...
you gotta eat...
owrstrich
I am open both weekends. Only have the 27th occupied for my daughters wedding. If you can make it down, you can help me crack open some Kweichow Moutai. One of my employees gave me a gift box of it. Her husband brought it back from China. It is reported to be the National drink of China and what is offered at formal affairs to heads of state. Kind of looking forward to seeing what it taste like.
I am good all those dates, can meet here, especially good on a Sunday. Would be quite enough to be able to hear. No need to be hurried either. ;D
WCK, would Saturday Nov 10 work for you? Have the season tickets and all the Sunday's O is available are game days. 11th is Colts. Season tickets and I haven't been to a real home game yet. :'(
right on...
i gotts it penciled in...
im wondering if the gizzerdmo will be up to it... after the wedding and all... i bet he is on the salce hard... and the crescendo will be the night before... it takes some recovery time to come off a binge like that...
crazy aint it...
owrstrich
o... i see... getting in on the action while im slacking... the colts... humm... im from indianapolis you know...
we will have plenty of time in 08... i got my new schedule... we are open sat oct 27... sun oct 28... sat nov 10... sun nov 11... sun nov 18... perhaps sat nov 24... perhaps sun nov 25... then gone till jan...
owrstrich
i aint gotts no photos to prove it... but i got four 8lb porcine arses in the obs right now... i got 4 hours of oak on them right now... getting ready to dump the h20 and rotate the arses and let them go...
gonna shred... vaulted vinegar them... feed the hotel staff at noon tomorrow... then im gonna score 4 flats and fill the freezer with the soul of the cloven hoofed bovine...
crazy aint it...
update...
i gotts to load the box cold... no preheat cause im smoking right under a sprinkler and fire alarm...
so im 4 hours into it and im at 170deg box... well it takes a long time to come up to 200deg with a cold box and cold beast...
so im 8 hours into it and im still at 170deg box... humm... i got glow... pull the v tray to clean and its clear... humm... i decide to leave the v tray out to see what happens... its gone up 10deg in 15 minutes... humm...
here is what i think is going on... i have always used 3 extension cords... 1 for the puck burner... 1 for the box heat element... 1 for the fan...
well... i could only find 2 cords... i gotta have the fan... so im running the burner and the element off 1 cord...
im thinking its not wise to have all that pig goo falling on the element... but i gotts to have box temp... humm...
crazy aint it...
update...
smoking below 190deg is dehydrating... smoking 200deg + is cooking... so i had to do something... so i fetched another extension cord... i use big fat but short cords... im there now... put v pan back in... no more dehydrating... lucky the porcine arse is forgiving...
extension cords are marginal at best...
crazy aint it...
update...
bottom arse done at the 16.5 hour mark... the maverick was cherping at 4am... it fell apart and i vaulted it... the bottom hit 190deg and the next to the bottom is only at 181deg...
craqzy aint it...
update...
last 2 arses out at the 23 hour mark...
then 1 4lb corned flat for lazy mans pastrami on the top...
then 1 4lb corned flat for lazy mans pastrami on the next to top...
then 1 12lb serloin tip roast on the bottom for poor mans tri tip sandwiches... no one will know...
back to back smokes and my fridge and freezer will be full of the flesh of the cloven hoofed beasts of the family farm... i will make them proud to have given their souls for mankind...
crazy aint it...
owrstrich
Saturday Nov 10 is a date. will PM some details...
Quote from: owrstrich on October 18, 2007, 12:57:13 PM
crazy aint it...
Yes. Rod Serling wll be contacting you shortly......... :D
Arcs_n_Sparks
saturday november 10th is good... when you iowans figure it out... im all ears...
did you know that rod serling was from iowa...
now its all making sense...
crazy aint it...
owrstrich
GO BOLTS!!!!
Rod Sterling is a New Yorker, born and raised. If you are a fan of Sterling, you will notice he will often locate and mention towns and cities he had grown up in or are near by.
Quote from: La Quinta on October 19, 2007, 10:15:12 PM
GO BOLTS!!!!
La Quinta,
If you and the better half are up to a trip on Nov 10th, let us know. :)
Thanks Giz...let me check with "the old man"!!!
I'll be watching for ya'll on TV............. ;D
Coyote
San Diego continues to "smoke" - about a quarter million people are evacuated from thier homes. We are still ok with just a vol. evacuations in my area. Huge amounts of smoke but can be coped with as long as house is shut up and you keep the blower on the furnace running for a little filtration.
Gizmo has been evacuated since Monday at 1:00. His house is still ok but the house on his street toward the top of the hill is gone. Well actually it and a couple hundred others are falling from the sky and being blown out to the ocean now. He is currently checking out of a high dollar hotel room in downtown SD and will likely go to some friends home in Point Loma.
It is interesting situation with so many fires and such a large area effected. We all have options on where to go but many of the options are temporary because the situation with the fire changes so rapidly.
Continues to be an exciting time.
WCK
Holy crap guys! Our thoughts and prayers are with you!
Mike
Best of luck to all of you down there. BE CAREFUL !!!!! If there's any doubt get the heck out of there while you still can. Man I hate fires.
Went to a local farmers market this morning, got some nice goodies for the BS (http://i149.photobucket.com/albums/s62/Gitster59/Big-Thumbs-Up.gif)
Got a couple of nice shoulder/butts rind on bone in, that's for pulled pork next week (http://smileys.on-my-web.com/repository/Food/ready-to-eat-19.gif)
Got a nice brace of pheasant (http://i149.photobucket.com/albums/s62/Gitster59/m.gif)
Got 3 rabbits, just finished cleaning and jointing them, i was gonna do them BS style, but my mum makes a killer rabbit stew, so they're going round to mums (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
Also got 4 nice rainbow trout (http://privat.bluezone.no/birgitf/hunger.gif), they're bathing in a nice cognac brine atm, (Boutch variation) and they'll be smoked low and very slow tommorow (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
I have not been smoking as much as usual lately, work has been busy, but i'm planning on making up for lost smoke time in the next few weeks, i get withdrawals if i don't eat something Bradley at least once a week! (http://smileys.on-my-web.com/repository/Happy/happy-cowboy-036.gif)
Anyway i'll get some pics up once i get underway! (http://i149.photobucket.com/albums/s62/Gitster59/Wink.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Arse, pheasant, rabbit, and trout too? :o Where's the invite? Post some pictures. I can only dream of pheasant.
Quote from: Wildcat on October 27, 2007, 02:24:03 PM
Arse, pheasant, rabbit, and trout too? :o Where's the invite? Post some pictures. I can only dream of pheasant.
Haha! hey Wildcat, you know you'd be very welcome, awfull long way to travel though even for a nice feast ;D
I suppose you'll have to make do with the pics (http://i149.photobucket.com/albums/s62/Gitster59/Big-Thumbs-Up.gif)
(http://www.weekendhobby.com/offroad/ISUZU/icon/icon50.gif)..........LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
that trout sounds good (http://i233.photobucket.com/albums/ee74/dustinnabinger/drooling.gif)
then again so does the pulled pork.
OK wiled cat here's the plan you and I both go together on a rubber raft and we'll be at lilsmokers front door before he knows were coming(http://i233.photobucket.com/albums/ee74/dustinnabinger/rollingsmile.gif)
We will have to wait until summer. Tooooo cold in those waters right now. Remember the Titantic - just think what would happen with a rubber raft. ;D
did ya see wiled cat, Lilsmoker I don't think ya can make them trout last till spring can ya? Well ya might as well go ahead and fix em now I'd hate to see em go to waist cause some floridian was afraid of a little cold water.
I guess wiled cat you and I will just have to get together and catch our own sometime. besides you and i live closer together than we do to Lil
;D Rubbed up about 6 more lbs of 'Smart Chicken' thighs with the below rub on Friday afternoon, 10-26-07.
Jim Goode's BBQ Beef Rub
2 1/2 tablespoons dark brown sugar (I used Splenda brown sugar substitute)
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste
Basically I'm just replacing what I eat up during the workweek. This is basically a diabetes friendly recipe, i.e., keeping the carbs low. The above rub I got off this forum somewhere. It works really well with the chicken. I take off the skin, rub them down with the rub, and let them sit in zip-loc bags for 24 hours. I smoke them with hickory, usually for about 2 1/2 to 3 hours, maybe more depending on how cold it is outside. I pull them at about 175 - 180 degrees, usually measured on the biggest piece in the smoker. I know, some folks will question the salt in the recipe for diabetics, but keep in mind that I don't use very much. 'All things in moderation'. If you don't 'give' a little in a few places, you may wind up giving up completely on the diet. I see it happening to several acquaintances and family members who are diabetic. I know it seems to be working for me, as I've dropped 51 lbs.
I believe a congrats is order jfalls55, not only for the good sounding chicken rub but also for your diet. Keep up the good work.
This does look good. I will have to give it a try. Thanks for posting.
Two full pork loins hit the tenderquik brine this morning.
Brine for about 40 hours turning 3 or 4 times.
Smoke 3 hours hickory or maple late Saturday.
Ran out of smoked chops last month and gotta get ready for winter ;)
sounds good whitetailfan send the leftovers my way will ya ;D
2 Butts totaling 16 pounds in smoker at 2pm central. FTC for 4 hours when temp reaches 190, then pull and vac seal for trip over to Jacksonville, FL for Thanksgiving with family. Keeping it simple - coated with olive oil, rub with Oink'r Rub, smoke with 4 hours apple and finish in BS (190 - 210 box temp). It will probably take 20 to 24 hours to cook. Spritz every hour or two with apple juice. Everyone else is doing turkey and ham. Bet my butts disappear first.
Sounds good Wildcat!
I bet your right about them disappearing first! ;)
Mike
Quote from: Mr Walleye on November 12, 2007, 12:37:07 PM
Sounds good Wildcat!
I bet your right about them disappearing first! ;)
Mike
You bet yer butt they will !!! :D ;D
I envy you Wiled cat
Quote from: Wildcat on November 12, 2007, 12:29:48 PM
Everyone else is doing turkey and ham. Bet my butts disappear first.
After Thanksgiving my butts get bigger. :o
I'm just glad my mirror only shows one side at a time. ;D
Coyote
;D ;D ;D
Quote from: coyote on November 12, 2007, 09:21:10 PM
I'm just glad my mirror only shows one side at a time. ;D
Coyote
I'm just glad it's dark in the morning!!! Oh and I have crummy eye site without my cheaters on ;D LOL.
I've got a 4 pound butt in right now with Iceman's rub on it.
Tomorrow I'm doing Apple City Baby Backs. And I'm getting rid of the membrane this time.
Anyone else smokin'?
Carter
Not here. Still full from Thanksgiving. Still got a little pulled pork left to get me through the weekend. Time to relax and take it easy.
I might do another turkey breast just for lunch meat cause SOMEBODY in my house "SWIPPED" the leftovers of the last one. >:( ;D :D
Yep, I smoked some jalapenos into chipotles and ground, stuffed and smoked some polish sausage. I posted some detailed posts under some other topics.
-Brian
Bought a 10 lb brisket this am. Gonna rub it up tomorrow and start smoking it Saturday so it'll be done in time to watch the Steelers put the whoop-a$$ on the Patriots :)
In the Bradley I'm trying some Habs Canadian Bacon, Hillbilly bacon (sorry I do not remember who posted this one), maybe some hot peanuts (I'm trying something on my own here)and some breakfast sausage, (my own) (all small batches because I never tried any of these before.). Thanks to all for posting recipes!
In my homemade cold smoker I'm doing 15 pounds of cheese & 3 sticks of pepperoni. I'll be busy this weekend.
Hey Pens...make sure you post how everything came out...as you may have read...I have a peanut "issue"!! Like I don't know what to do with them...Would love to hear what you did, and if you liked them. I don't think I ever had smoked peanuts...but then again I never had smoked pistachios and they were awesome thatnks to the forum and Malc!!!
After reading many posts I think I am going to try to smoke some cheese. I am hoping it will have enough time to mellow so we can have it for Christmas.
Great minds think alike, Bucks. I may do a small pork butt on Saturday as well. I have some Ice rub I'm wanting to try desperately.
Busy time here.
smoked 4.5 # Hi Mtn Orignal jerky last night (made 1 # 15.5 oz jerky)..
No smoking tonight but will start cure for Hi Mtn HOT jerky and will smoke Sat AM.
Started 6 day cure on Hab's Canadian Bacon last Sunday afternoon and will smoke this Sunday
Monday will start italian sausage, Texas hot links and some chicken sausage
May try to smoke some cheese because a cold front is moving in an early morning temps may hit 46 deg, (Florida don't give us too many times like that.
Then I can relax until I smoke a turkey breast for Christmas dinner.
Finished smoking 2 kg of pastrami yesterday, sliced it up today. Made myself a nice sandwich topped with home made sauerkraut. Even baked the bread and made the Russian dressing. Some kind of good. Cold smoked two salmon fillets last week in preparation for holiday entertaining.
Tomarrow 1 full brisket and 3 boston butts. Also bacon and onion for my candiezed baked beens.
If you top that off with a couple of cold beers and a swim in the Gulf, that's my idea of a perfect day.
Carter
Well, it's almost 2 am, should have the boston butt in the smoker in about 5 minutes. Decided to get a head start on the weekend activities; hope to pull it off about 2 pm, FTC for 4 hours and bring the weekend in on a great note. Pln on doing a bunch of cheese the rest of the weekend for holiday parties. Now, where's my beer................................................ ;D
Allright............8 hours later, it seems the pork has plateud at 158. Damn, the plateau ;D Although it does leave a little extra time for beer. Smoker is right at 210 and I've got 32* before I pull it. If I can get the pork off at a reasonable time today, I just may get started on some cheddar and colby jack. Ahhhhhhhh, it's a good day for sure!
Sounds like things are right on schedule! ;)
What time is supper at? :D
Mike
What time can ya be here? :D
I'm hoping it will be done around 2 pm or so, then FTC for 3-4 hours, then it's go time!
I think I'm starting to get over the hump with the plateau. Pork just kicked up to 160*. I swear the waiting is the worst part. I know it's worth it, but I really want to tear into the pork like a rabid dog!
Quote from: Oldman on December 13, 2007, 08:48:58 AM
Also bacon and onion for my candiezed baked beens.
Those beans are the BOMB! After the first time I made them for a family gathering, it is now the requested item of choice!
I did 2 turkeys this weekend and they turned out wonderful, probably the best I have ever had anywhere.
Steve
To start the new year off right I have 2 pork loins going in the box tomorrow for canadian bacon then on thursday I'll start my triple smoked bacon in the box which will be done on saturday, rest for 2 days and then happy new year!!!! :D :D :D
smoker is full with deer jerky and another batch for this afternoon is waiting.That will be 10# of jerky smoked today. I'll start brining 30# of fresh bacons today for smoking through new years. The kids are all coming home on saturday and want to take fresh smoked meat home. I'm thinking of smoking 2 ducks for Friday nite's supper if work will let me.
WISHING EVERY ONE A MERRY CHRISTMAS, AND A HAPPY SMOKIN NEW YEAR
Goofed off yesterday and did a double smoked ham (20 pounds) with a maple sugar mustard glaze. I couldn't stop picking at it all evening long. It was a nice treat for us.
(http://i34.photobucket.com/albums/d148/olepop/th_Ham2.jpg) (http://i34.photobucket.com/albums/d148/olepop/Ham2.jpg)
(http://i34.photobucket.com/albums/d148/olepop/th_Ham1.jpg) (http://i34.photobucket.com/albums/d148/olepop/Ham1.jpg)
There goes another keyboard!
Nice job Ice! ;)
Mike
Wow. That is Ham... ;D
that looks like a giant sasquatch terd...
and its still steaming... suspicious at the least...
owrstrich
Then I gotta start following him around. Sure beats following the dog around!
AaaHhhhhhh......The smells of Christmas ! Way to go Iceman.
Coyote
Got a 6 lb brisket in the Bradley now....been going for about 10 hours and I'm at 175. It keeps inching along slowly but surely. Hope I can get it out 'fore Momma gets home from work.....she's a beast if supper ain't ready when she gets home ;D. I'm contemplating doing some of Kummok's Salmon this weekend.
i have 8 racks of salmon strips in right now, sduck. Can hardly wait til about 9 pm tonight.
T2
I envy you T2. I just can't seem to find any at the store right now that looks good. I may have to wait until I get some fishing on the big lake (Michigan) until I do some. Let me know how it comes out.
Kummok strips came out excellent, Sduck. I had the brainwave of weighing the strips when I filled 8 racks so I could take out the right number of fillets from the freezer when I want to do it again. 10.5 to 11lbs fills eight racks sliced about 3/8" thick. I put a mix of dried crushed juniper berries, crushed peppercorns and some dried rosemary on the strips when they were tacky at the drying stage---oh my my, it worked out perfectly--just enough black pepper to make the cold beer taste good. we leave for Mexico tomorrow and I think I'll take a bag of strips to munch on the plane. Have a good weekend!
T2
Finally uploaded some pictures. Here's the Christmas prime rib. Cooked on a roasting rack in a roasting pan, on the grill with hickory chips. Bottle of red and beef broth in the pan. Finished on the grill to get some more crust. rubbed with two envelopes of lipton onion soup mix, about a palm's worth of Italian seasoning, about 10-12 garlic cloves, 1T of dry mustard, some evoo, and 1T fresh ground pepper (all combined in a food processor). No leftovers.
(http://i155.photobucket.com/albums/s293/consiglieri655/xmas%2007/100_4388.jpg)
HOLY COW :) That looks amazing!!! We gotta do it...hubby is a prime rib guy from way back!! Congrats Consigs!!!
Well done in North CA! Have a 3 bone PR and a Ham going through the motions for tomorrow. Habs, Pastrami for New Years day finished today.
WCK, we may have to get together again. You have the PR, Ham and Pastrami. I have bacon, canadian bacon (both getting pulled and smoked tomorrow), plus another tri-tip. Maybe La Quinta can fill in with Ribs and pulled pork. We would have all the major food groups covered. Well, smoker food groups except for fish and poultry. :P :P
Please post up your results on the ham. That is one I haven't done yet.
I always enjoy sharing the basic food groups with friends. Will post on the ham. Will be the first time with a commercial ham. I am going to follow another HabS posting in response to the question on smoking these hams.
Did you cure your belly bacon? I had some nice results on the last couple.
Sure!!! I could do ribs and pulled pork!!! You just lemme know when guys!! Since I'm a fattie fan now...could throw one of those suckers in too!!! :)
Quote from: West Coast Kansan on December 29, 2007, 11:08:31 PM
Did you cure your belly bacon? I had some nice results on the last couple.
Yup, 1/2 with a honey cure and 1/2 with a standard cure. The two halves and the pork loin are taking a bath right now. Getting ready for the smokin party. 8)
Are you guys really doing it again? I'm crashing, but I'm out of beer.
Hey Consigs...just show up...I'm still gonna lobby for here in the desert....geeezzz the weather is fabulous...only gonna get better too!!
If LaQuinta has the big screen we could sure have a super bowl party!
consiglieri...
that is one of the finest chunks of beast i have seen to date...
socalsmokers... you guys are killing me...
owrstrich
Thanks, O. I think the only thing I'm going to alter in this method is to add the liquid to the pan after the first 45 minutes to get that initial higher heat.
To the SoCal crew: Superbowl would be a hard event drive-wise, but what a great occassion for some barbeque. I did two boneless butts last year.
Got the big screen. (60 inch...that big enough?) :)
Yup
Man, LQ, I want to make so many jokes about that tv size cuz I'm a smart azz.
Particularly, those 60s are so cute. Or, "honest, 60 is just fine." ;) I use this wink smiley way to much.
Happy new years to you other smart azzez
Quote from: La Quinta on December 31, 2007, 11:25:34 AM
Got the big screen. (60 inch...that big enough?) :)
I got it too, LQ, but I can honestly say that there is no such thing as "too big" ;)
Bourbon Jerky here and maybe some more chicken/bacon /cheese wraps.
Expect to have a whole chorus line of beer butt chickens on the grill. Will post if I remember to take a picture or two.
Uh...Smoking Duck...after all...well...um...yes...I agree with you!!! :) I will "contemplate that at a distance"!!! :)
we are riding out to the san jacinto tram on this glorious day...
for days now the santana winds have blown all the smog and the view at 10,000 should be a memorable one...
http://www.pstramway.com/cams-weather/cams-detail.asp
then upon our return we will put 4 racks of briskets on 5 hours of hickory and then gizmoid oven boat them all night....
(http://i236.photobucket.com/albums/ff192/owrstrich/grubb/IMG_3649.jpg)
(http://i236.photobucket.com/albums/ff192/owrstrich/grubb/IMG_3713.jpg)
(http://i236.photobucket.com/albums/ff192/owrstrich/grubb/IMG_3712.jpg)
owrstrich
How does 90 inches measure up LaQuinta! ;D
Uh...BigRed...well...um...I guess I know why they call you that now!! Ya know...your TV? :) That is what you were referring to right? I could go on...but I will not!!! :)
Doesn't everyone have their smoker next to the easy chair or couch?
:D
Quote from: Arcs_n_Sparks on January 19, 2008, 06:31:12 PM
Doesn't everyone have their smoker next to the easy chair or couch?
:D
After I win the lottery tonight and build my new house, it's gonna have a smoker room just on the other side of the garage, so I don't have to go outside to do my smoking any more. :D
O does have an unusual set up...works for him though!!
No issues with the wind and cold SoCA nights. 8)
Quote from: Arcs_n_Sparks on January 19, 2008, 06:31:12 PM
Doesn't everyone have their smoker next to the easy chair or couch?
:D
Yes and the beverage cooler on the other side.
Well at least I have the beverage cooler there, the smoker is still outside. :-\
owl
Is your smoker actually inside the house?
???
sherlock...
anyone can smoking outside...
smoking in the hotel room takes superior skills...
j o
Been reading so much about the sprint car prime rib that I needed some rib. But with just two of us, I'm doing up some dinosaur bones right now. Pretty much the same rub and baste as the Christmas prime rib. Will post pics if I remember. Viking dinner tonight. Should have tried to find some turkey legs too.
Also started the cure for Hab's pastrami in preparation for Super Bowl. I imagine some ribs might work their way into the box that Sunday too.
Consigs...make sure you steam the Habs pastrami just a leetle longer then you think you should...at least IMHO. I was scared to death I would over cook it...but found out the first go round that...the wetter the better... killer on the second try...obviously use the probe thermo....but it was awesome!!! Have to say my fave..:)
Should be doing these as inspired by LaQuinta and the SO CAL Smokeout.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking090.jpg)
LQ, Do those look familiar? I was disappointed that Iowa Meats doesn't carry the restock of snails. I'll hae to order them from the web site you gave me before.
How many shells do you have? There are 12 in each container. I think 24 would be enough for standard party fair (except if you and me are both there at the same time, then the rest would go without).
Giz...I have like 60 shells...I got them at Cost Plus in OC (don't know if you have one down your way) but you can (could) buy just the shells (24 in a container) and then order the escargot from French Feast (cause that is a killer deal). Lemme know what you do with the compound butter...I do garlic, salt and parsley. Would love to know if you're gonna add anything!! Very kool!!!
Will do. The can has the recipe. Butter, parsley, garlic, shallots, salt, pepper and nutmeg. Will be giving that try. I'll go heavy on the garlic. ;D ;)
Yeah...heavy on garlic good!!! Never put the nutmeg in...my Mom always does the shallots..I'm just jazzed you're making them!! And VA knows how to clean the shells (as she did mine!!!) :)
The can said to boil them.
Is Cost Plus the same as Cost Plus World Market? There is a World Market about 1/4 mile from work. I looked at their web site but not mention of shells.
LQ,
Found this on Amazon:
http://www.amazon.com/s/ref=nb_ss_gro/105-3466569-2934827?url=node%3D16319181&field-keywords=snails (http://www.amazon.com/s/ref=nb_ss_gro/105-3466569-2934827?url=node%3D16319181&field-keywords=snails)
Best price is here but there is a 3 case limit. Can mix any 3 cases.
http://www.foodservicedirect.com/index.cfm/S/14/CLID/3301/N/105048/Mitsui_Snails.htm (http://www.foodservicedirect.com/index.cfm/S/14/CLID/3301/N/105048/Mitsui_Snails.htm)
Giz...yes...Cost Plus World Market...I paid 6 bucks for 24 shells (I don't remember when I got them...so they could be a bit more now...) and at FrenchFeast.com...you can get a can of 36 snails for about 9-10 bucks. Way better deal then Amazon. Stop buy Cost Plus WM and see if they have the shells...ya keep em forever...if you can't find them in your store I'll go get them for you in "the OC". Won't do you any good for SuperBowl...but you'll have em...
I keep reading these posts, and I'm almost ready to relocate to the west coast. :)
We will take that as a compliment Habs!!! :) Thanks!!
Quote from: La Quinta on January 27, 2008, 10:18:01 PM
We will take that as a compliment Habs!!! :) Thanks!!
It definitely is a compliment.
In the process of making lox. They'll go into the smoker about 2 for 3 hours. I gots the cream cheese, bagels and onion waiting. ;D
Hey HCT...I just did my first batch last weekend and smoked for 2 hours...should have smoke for 3 (at least for my taste). It was 2lbs. Just an FYI...we ate 1lb and I stuck the other pound back in for an extra hour and it was perfect!! Have you made them before?
La Quinta, this is my first time making the lox. I smoked them for 2hrs 40 mins., couldn't hold on any longer. I posted my outcome in the 'fish' thread. Glad your's came out great, I can hardly wait til tomorrow after it's rested.
Quote from: La Quinta on January 28, 2008, 11:15:59 AM
Hey HCT...I just did my first batch last weekend and smoked for 2 hours...should have smoke for 3 (at least for my taste). It was 2lbs. Just an FYI...we ate 1lb and I stuck the other pound back in for an extra hour and it was perfect!! Have you made them before?
Will that 1 lb be making it to Perris?
I have the Horseradish in hand and will be bringing it along, gift jars and some sauce made up for the Prime Rib. I will be making some Shrimp Ceviche as well.
Nah Giz...it'll be gone by then...Perris will get fresh rested lox!! That was the dry run!!! Bagel chips...cream cheese...red onion...cucumber...just a tempting little appetizer! I think we got a lotta rib to eat! :) And snack sticks...and ceviche.(man I love ceviche) slim jims...veggie terrine...and let us not forget the cheesecake bars!! :) I'm not gonna eat for 2 days before!! :)
I hear ya there. We'll keep the massive chow down to just a small army this time. :D We'll have to have NePa send over the boys on their next in-country liberty.
Forget that NePa, we wouldn't want them going AWOL after not being able to stand from eating all that chow. ;D ;D Hooo Rahh boys. You're the best.
Hey Giz...that's a good idea!!!
Cold smoked some Chicken Wings on Friday night for the Super Bowl party (baked then mildly sauced on Sunday), and Saturday night I did a "thrown" turkey. Was bringing it in the house after the smoke period to finish it in the oven, was distracted by the pool of water inside the cavity and tripped on the threshold coming in the door. Bird went flying down the steps and I bounced on the floor. Had a chance to grab at the bird to prevent it from going all the way to the basement, but could only grab the temp probe and it wasn't enough to stop it. Manuevered myself around to get up (not an easy task with this large body and small area I was in), went down and retrieved the bird, washed it in the sink, and put it in the oven (all this after throwing the potholder mitt across the kitchen and cussing a bit). Grabbed a pop and sat for a bit. About 5 minutes later, the scanner goes off and my first thought was somebody heard me cuss and felt the earthquake and called the ambulance for me, but it was for a lady who thought she was having a heart attack in town (she was okay when they loaded her into the ambulance, I don't know about any further updates).
How'd the turkey turn out, Tiny? Of course, none of us have ever dropped a tray rotating racks or basting meat. And if we had, we wouldn't put the meat back in the cabinet and serve it to guests.
I made some of Habs pastrami, steam finish method. Great reviews, only about 2 sandwich's worth of leftovers.
After a rinse in the sink with hot water, and finishing in the oven, it tasted pretty good...even just had a nibble of it when I was home checking on the PID for Wildcat. Kinda crunchy from the dirt and sand it picked up though :D :D :D :D
Tiny Tim;
That sounds similar to a fumble recovery I saw during yesterday's game. :)
Glad to hear you were able to save the turkey.
Hey Tiny...you ok?
Quote from: Tiny Tim on February 04, 2008, 01:57:18 PM
After a rinse in the sink with hot water, and finishing in the oven, it tasted pretty good...even just had a nibble of it when I was home checking on the PID for Wildcat. Kinda crunchy from the dirt and sand it picked up though :D :D :D :D
There is a local cable show guy called "Sam the cooking guy" that dropped a rack of ribs on the patio after they slipped out of his tongs after pulling them off the grill. He gave the camera a sly look, made a couple of cherrished comments about the situation as he was picking them up of the deck then commented how the crew would devour them.
Tiny, at least you did have the film crew there plastering your attempt to get a plucked and smoked turkey to fly again. :D
I think you could post this in the story of the day. ;D
Sure glad you were not seriously hurt and salvaged the bird as well.
Quote from: La Quinta on February 04, 2008, 04:56:37 PM
Hey Tiny...you ok?
Yeah, I'm fine....little stiff yesterday, but nothing wrong with me (from that incident anyway ;) :P ).
I'm glad. You are a good guy Tiny!!
Sounds like you had your own football game going on there Tiny. The Super Butterball Bowl Game.
Glad to hear your okay buddy. I did the Game Hen Bowl Game a couple of years ago and Sir Winston and Diablo beat me to the fumble!!! Saved four out of six so we got to eat after all. :D ;)
Take it easy for a spell and let the bruises heel up.
Well i'm withdrawing badly here, haven't fired the Bradley up for a few weeks :'(
I'm hoping to do a ribfest at the weekend! (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Happy to say the only bruises I got were to my ego. :D Did have some stiffness in my shoulders starting Monday and lasting through yesterday, now it's kinda moved into my neck, but not as bad...I think I'll fully recover. :P
Trying out my new PID on a 9 pound butt starting tonight. Thanks again guys.
back to basics... got 4 @ 8 pound piggy arses gropped and bagged...
gonna hit the 32 pound load with 4 1/3 hours of hickory... finish them off to 195 internal... stir in some balsamic when shredded... then into quart zip lock bags and into the freezer for future lunches...
24 hours into it... slow and low... cause i dig the pig...
j o
This weekend will be two pork butts about 7 #s each and a full pork loin trimmed to 6 1/2# halved and cured for canada bacon.
:D :D :D As it turns out I got a new way to slather a butt. Just gotta squirt the spicy mustard on top and flip it over a couple of time. Good work ethic with solid concentration
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1202.jpg)
Looking proud of a job well done 8) 8) 8)
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1205.jpg)
Way to go WCK. Gotta get em trained early.
Doing a whole packer brisket, choice from Bishers. Using a Creole Butter injection and creole seasonings. 4 hours of Hickory, then boated and into 215 deg oven after spritz of AJ and splash of Jack. Also tossed some more cajun seasoning and Greenbrier Brisket rub on for good measures. Will deliver tomorrow for a friend that lost some property in the Witch Creek fire. He wanted to do something for one of his neighbors (actually the guy lives a few miles from him but in Ramona, that is neighbors) that went around to properties that lost their well pumps and replaced them with free labor. The guy apparantly use to run a well business and was retired. My friend wanted to repay his kindness and I was more than willing to donate to the worthy cause. Got the choice Iowa Beef for the occasion. I used the Creole Butter on a tri tip the other night and it was very good.
Hey WCK! That's a "Special Helper" ya got there! ;)
Ya can't start them too young! :D
Giz
That's what it's all about isn't it! "People helping people"
Great storey and good on you for helping out! ;)
Mike
doing 4 racks of ribs today and 2 chickens tomorrow. finally some nice weather here, up to 40 today and 45 tomorrow...break out the shorts!!
WCK, great pics, bestest assistant. Makes me want to go downstairs and hug my grandkids. Thanks for the pics. ;) :D :D :D
This Canada Bacon may be the best I have done yet. Nothing different than HabS approach except they were about room temp when the cure went on and when I did the Vac Pac I hit seal as soon as the bag was empty and before I think it pulled any real vac. Cure was started on Monday and into the smoker on Friday evening - About a day and half less than normal.
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1209.jpg)
The pictures dont show what a perfect even pink all the way through but is real nice. These usually go in the fridge for a day but this was great tasting real time gratification.
Looks Great WCK!
Hard to beat Bacon! ;)
Mike
Nice photo's WCK! Finger painting comes natural for kids that size.
f s a...
future smokers of america...
j o
yea, we did some ribs too...
confirming we used the right rub :P hard to beat iceman's
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1210.jpg)
quick inspection that everything is covered well
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1212.jpg)
Looks ready to smoke
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1216.jpg)
Just having way too much fun in SoCal today
Some time there are big pieces that need to be broken up just a little.
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1219.jpg)
It can be a lot of fun too.
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1220.jpg)
Makes your hands slippery
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1225.jpg)
Ribs :o
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_1227.jpg)
What a great weekend. ;D ;D ;D
Very Nice WCK and it is only 1/2 over. :D
I would like to request an application for two kids to the FSA. Of course, I need an address that will allow me to send our dues!!!!!
Annually we will renew our ranger rick, highlights, green wings, and now, FSA.
Great pictures WCK!
That's what it's all about! It doesn't get any better!
:D :D ;D
Mike
WCK: that happy youngster looks about the same age as mine. He sang some intersting songs this weekend ("Daddy thinks he's gong to paint," "I'll cry till daddy knows I mean it," "Mommy's nice, but where's Daddy the Clown?"). We grilled up some chicken for burritos tonight (gas grill, hickory in the smoker box), but I'm jeolous: no Bradley time.
The boy offset those ballads with quite a few smiles and laughs. Off to Sun Valley Idaho this Wednesday (thus, the painting project). Game will be on the menu.
Cheers to you all.
Finishing the weekend off with 6 lbs of sausage. Basically using NePa's fatty recipe but added some extra seasoning to it as the test piece was a little light on flavor. I stuffed it in sheep casings and after drying, have 1 hr 20 min of alder going. 2 lbs had some hunters tang added as well. It was stuffed into collogen casings so I could identify the two. The test piece indicates I didn't add enough to make a difference but didn't adjust any
Just put on 2 yard birds and 12 thighs (for enchiladas later in the week) using Pecan for the first time. A beautiful day here today, 60 and sunny. Been waiting for weather like this for a long time. Time to break out a cold adult beverage and sit outside and keep an eye on the smoker. ;D ;D ;D
Quote from: bigredsmoker on March 01, 2008, 12:01:45 PM
Just put on 2 yard birds and 12 thighs (for enchiladas later in the week) using Pecan for the first time. A beautiful day here today, 60 and sunny. Been waiting for weather like this for a long time. Time to break out a cold adult beverage and sit outside and keep an eye on the smoker. ;D ;D ;D
Salmon in the smoker. Sunny and 15 degrees. In the smoke house (heated) watching satellite and rum n cokes.
Dang it's nice to have a weekend!!! :D ;D ;)
Probably some pulled pork, overnight technique (thanks again, Rat), starting Friday. Family coming to visit and want an incentive for them to come back. ;D
Iceman...get your butt out to California...bout 80 today and breezy...should be about 71 or 72 at WCK and Gizmos...15 degrees...HOLY CRAP!!!! O should have been the same temp as Giz and WCK...Dude...you need to move!!! :) :) :)
Brisk 69 for a high today. Really energizing until the electric heaters in the seat takes the nip out of the morning commute.
The breeze off the ocean was pretty damp. Cant say that it was very comfortable finishing my cigar and brandy at the harbor tonight.
Oh well spring is coming...they say warmer tomorrow... finally.
Once again , Life is true................The Iceman knows cool 8)
Bone in pork butt, 9#. Mustard slathered and rubbed (heavily) with a sweet/spicy dry rub. 4 hours, equal parts hickory, apple, pecan. Can't wait.
Cooking the dutch oven way this weekend. Was asked to do a chocolate cherry cobbler for a boy scout dinner.The last 2 days have been spent reseasoning the ovens. I have been doing dutch oven cooking for 13 years. I Need to try cowboy beans in the dutch oven made with OBS smoked bacon, that will be another weekend.
Smoking a 5# brisket. Basic Olive Oil, salt, pepper, garlic, onion. Will be trying Hickory this time vice the normal apple. 4 hours smoke at 200F then finish cooking at 205 until an internal temp of 190 - 195. Looking forward to Monday's dinner. Tonight we had beer brats cooked on the little hot dog cooker that I won on the last contest. That little machine is wonderful. Thanks again Olds.
Changed my mind during the cook. Kept box temp at 200 and pulled at 185 meat temp. Took 13 hours (less time than I expected). Currently in FTC. After it cools down I guess I will need to put in fridge and re-heat for dinner. I usually have the opposite problem (not enough time till dinner to FTC as long as I would like). Gotta be flexable I guess. ;D
FTC completed after 4 hours. Very tender and juicy. Hickory flavor worked very well. By far the best brisket I have ever done or had. I did not spray or add any liquid whatsoever. No need. The secret is the 200 box temp. Probaby could have ended the cooking at 175. Practically no fat remained after cook and FTC. Dog was very disappointed in that. For those of you who have been cooking these at a higher temp (like I once did), you gotta give this a try.
Quote from: Wildcat on March 09, 2008, 03:35:07 PM
Tonight we had beer brats cooked on the little hot dog cooker that I won on the last contest. That little machine is wonderful. Thanks again Olds.
We've been using the hot dog cooker so much we just leave it out on the counter.
Thanks from us too Olds.
Put 2 butts totalling 15.5 pounds in to smoke 1.5 hours ago. Our Sam's Club finally got some in. Gotta stock up for our anniversary trip on the first. May have to do another brisket to take with us as well.
15 LBS Whole Brisket went to FTC about Noon. Smoking cured Pork Loin (minus 6 Chops) for Canada Bacon now.
I have two brisket flats in cure that will become pastrami next weekend.
Tucson Kids next weekend so getting caught up enough I will only be behind when they go... ;D
Canadian bacon and some Bachezchic Rolls
Hey Fibentrider...what's a Bachezchic roll?
That would be a piano melody first developed by Bach...it is ez to create chic and modern variations through use of a roll ;D
Did another brisket for my Fire victim friend. The last one never made it to the guy that replaced their water well as they were unable to get ahold of the guy. I did a choice whole packer and brought it up today since I was heading up ther to help him install a video surveillance system to monitor their property. They said the last one was melt in your mouth. This one was very tender and juicy as well. Since I brough it out hot, they sliced a little up for lunch before letting it cool to freeze until they can make the delivery (at least on 1/2 of it).
That is cool Gizmo...you do great brisket, there is no doubt. Take Care.
La Quinta,
It would be a bacon wrapped chicken breast stuffed with ham and cheese. - http://forum.bradleysmoker.com/index.php?topic=6908.0
Well it is not the weekend but did have a great meal for the March 20th Holiday.
Started with sort of a Shrimp Scampi appetizer. Shrimp sauteed in a garlic basil redwine compound butter. Added a squeeze of lemon and some chopped jalepeno. Followed that with a spinach salad.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking199.jpg)
Finished with a nice choice filet mignon, bacon wrapped, and grilled to perfection. Topped with a little pad of the garlic basil redwine compund butter. Also had a few pineapple spears to sweeten the palate between bites.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking203.jpg)
Very nice Giz...very nice indeed!! :)
Looks Most Excellent Gizmo.... I think we have the same dining room table and chairs. :)
The kids have been asking for pulled pork... I put the rub on 4 pork butts last night. They will go in the OBS early tomorrow.
Pulled pork goes in today for me too, Fibenrider. A nice 12 lb bone in.
T2
I've got 4 : 4.5, 7.5 , 6.7 and 5.75 - I hope they fit.
4 roasts--let me know how long it takes you.
T2
I just put them in. I had to offset them right to left to get them to fit without touching..
I've got 4 more pork butts going in tonight for an overnight smoke.
Got a pork loin going in...feel a little puny compared to these guys!!!
I have 18 lbs of back bacon.... errr.... Canadian Bacon ready to smoke on Sunday... eh! :D
Mike
8 pounds of babybacks slathered, rubbed, wrapped, and in the refrigerator...
What time is dinner, Ontrack? That sounds awesome!!
T2
I have a picnic shoulder brining. So Sunday I'm hoping the rain will let up so I can smoke Cuban Style Barbecue Pork.
I'm going to try to cold smoke today. I have a chunk of cheese I was given, Habenaro, jalapeno cheddar. It tastes really good without the smoke but I have to try it smoked also. My cold smoke box is not ready yet so I will use my old grill set up that I have done cheese in for years, I will have to watch the temp though. I'm also putting about fifty breakfast sausages on for an hour then I'm replacing them with a stick of cut up pepperoni that will stay in till the cheese is done.
Quote from: tsquared on April 04, 2008, 08:33:51 PM
What time is dinner, Ontrack? That sounds awesome!!
T2
If it doesn't quit raining it may be Sunday's dinner! Supposed to be a fairly crappy day here today, and beautiful and in the 70s on Sunday. I want them today! :(
Habs...for that Cuban Style pork...are you using the sour orange juice in your brine?
La Quinta;
I'm using fresh squeezed. I'm modifying a recipe published in Cook's Illustrated, that call for a citrus brine for 24-48 hours, then coating the pork with a garlic-citrus paste.
Is sour orange juice from a particular variety, or is it from unripe oranges, or something totally different?
Quote from: Habanero Smoker on April 05, 2008, 02:27:40 PM
Is sour orange juice from a particular variety, or is it from unripe oranges, or something totally different?
Habs there are a few oranges in which are bitter or sour. Bergamont or the Seville orange are the most common. If you can't find these types of oranges you can substitute 2 parts orange juice with 1 part lemon juice and 1 part lime juice.
Domenick
I did my first pulled pork this weekend and it turned out great!
Smoked turkey Legs are next on the list.
I hear using apple juice in the brine produces a great drumstick
We can't get sour oranges out here...but I hear they are plentiful in south Florida and Tampa (kind of the hubs of Cuban cuisine) ...I have done the same thing as huhwhatliar...that mix of citrus' seems to do the trick...let us know how yours comes out...however you're doing it...I respect your food!! :)
Domenick and LaQuinta, thanks for the information. I'm using sweet orange juice, maybe next time I will try the sour oranges. It won't be going into the smoker until tomorrow. I decided to keep it in the brine a full 48 hours which will be over at 7 PM this evening.
Nice day yesterday. First smoker use since Easter I think. Did a dozen chicken thighs and 8 ABT's. Made some spicy butt with beans from left over butt.
Gizmo, That white sauce with the peppers is great on chicken. Also used it as a dip for the ABTs. Good snacking day all around ;D
Yah, the jalepeno white sauce is good on a lot of things. Glad you like it.
I've got 32 lb's of Pork Butt - been in the OBS since 1700 - I will be bringing them to a Church Music Dept Get together tomorrow afternoon.
The speed at which the Pastrami disappeared, I need to do 2 briskets at a time.
Just pulled out a fatty...stuffed with a whole hot sausage...slit in half...cut some little batons of chedder and threaded on some pickled jalepenos...two more little batons of chedder nestled around the "jalepeno chedder" inside the slit hot sausage...wrapped it up in some Jimmy Dean spicey sausage...wrapped in bacon and smoked for 2.5 hours with maple...this little beauty looks awesome!!! Can anybody say pancakes with Mrs. Butterworth and spicey fatty for breakfast... a little homemade bread for toast... with company!! Oh yeah...life is sweet!!
Planning on making some Chaurice Sausage, and Tabasco flavored semi-dried pepperoni. I don't have Tabasco chile powder so I'm going to try using Tabasco sauce. I sent Tabasco an email asking for the approximate equivalent of Tabasco sauce to 1 teaspoon of cayenne pepper, but I haven't received a replay (yet!). I'm just going to have to wing it.
Lets us know what you used. No help from me HabS. So then, this weekend is a single chicken on a crown... should be tasty though.
One rack of beef spare ribs in at 11:00, one cut up chicken and 6 porks chops just now popped in and of course must get started putting the rats together ;D Oh and batch of salmon for tommorrow, gonna be a good weekend!!!
C
6 and an 8lb butts in at 5:00pm with 6 hours of apple/hickory working right now. brined for 2 days, slathered with mustard and then rub.
Going to make some ABT's and some crab stuffed Mushrooms tomorrow, all for my daughter's first communion tomorrow afternoon. Should be a great celebration!! Can't believe my oldest is having her first communion. Time flies.
A 5lb brisket, massaged with wortscheshire sauce and then rubbed with a blend of garlic salt, brown sugar, black pepper, celery seed, paprika, chili powder and a touch of allspice and thyme (from the Kirk book).
Meat stalled out at 142 and has been holding steady. Applejuice basted. Probably will be about 11 before it hits target temp. Looks like brisket lunch tomorrow.
Sounds like a great lunch Consiglieri!
I just got done stuffing 16 lbs of kielbasa, into the smoker tomorrow.
Mike
:) I am trying Kummok,s salmon recipe this week end. Got 12 good size pieces in the brine right now. Put them in at 2:00pm but will have to bring them out at 11:00. I know it's not the 12 hours but I hope it is long enough. :-\ ;D ;D
Quote from: Mr Walleye on April 26, 2008, 05:12:38 PM
Sounds like a great lunch Consiglieri!
I just got done stuffing 16 lbs of kielbasa, into the smoker tomorrow.
Mike
I'm willing to trade some....
I am too...!!! :) Ever had real dates FishMan? (Don't get crazy...I mean dates...like the fruit) Be happy to ship ya some!!! (We...where I live... are the biggest farmers of dates (outside of, I think Moracco) in the world. (Could be Algiers...not sure)...but anyway...dates for kielbasa?
Last time I had a date I got in trouble! ::)
Just kiddin', No, I have never had a real "date", just dried ones.
I'd love to ship you guys some, but I think it might be a little "gamey" by the time it got there. It really is good and simple to do.
My wife has an Aunt & Uncle in Santa Barbara, California. They have been here (Moose Jaw, SK, Canada) a few times but we have never made it down there. I also used to have an Aunt & Uncle in New York City as well. Unfortunately both are deceased now.
Mike
Quote from: La Quinta on April 26, 2008, 09:11:15 PM
but anyway...dates for kielbasa?
I was thinking my first born (hopefully it'll never happen at almost 47), my dog, and every Playboy since 1986 for some walleye! Oops, wife would get rid of me before the dog, but she would happily part with boxes and boxes of magazines... :D
FishMan...I've had tried to make kielbasa before and I can't seem to get it right...don't know why...have used several different recipes...so it's not the recipes...its ME!! Either shrinks to much...or not enough garlic...or...it's always something...I may ship ya some dates anyway tho!! :)
OnTrack...don't make me EVEN go there about the "boxes and boxes" of Playboys...dude...it's 2008!! :)
So LQ, are you implying Ontrack is a little outdated and he should have boxes and boxes of playboy videos?
Something else...geeezzz Giz...there is that silly internet thing where you don't have to show the wiff what you're looking at...ICK! But boys will be boys...
I thought I sensed a porn thread!
I remain, drinking at a distance....
Arcs_n_Sparks
I will admit, Playboy hasn't been the same (the articles) since Hef's daughter Christie took over the reins. I told my "wiff" that this would be the last year I subscribe :'(
You "boys" crack me up!!! I am soooo with Arcs...ya know what...we keep jacking these threads...it's not right...you boys are killin me...I'm gonna drink with Arcs...
Garlic, Tomatillos, Romas, Green Oninons, Yellow Onions, Jalepenos. All but the garlic was sliced fairly thin to increase surface area. Smoked salsa....
Also put 1 hour of oak on some Chicken legs, and pollo asado.
Half of the chicken legs were SMOFRIED and half were smogrilled as was the pollo asada.
The pollo asada was from the mexican market. I picked up a few pounds of carne asada and pollo asada for the weekend. Now if I could only get their recipe. ;)
Not familiar with pollo asada, Giz. Everything else sounds great!
Giz...I was gonna do Italian tonight...now....NOT SO MUCH...yum...
We are heading down to the Chart House on Coronado tonight so I get the night off. Son's Bday.
WOW Giz...nice...hope you have a great time!!
PBS did a nice documentary on Coronado. Check it out, Giz, if you get the chance.
BTW: can I ask you to post your brisket boating technique again? Mine turned out a bit dry. I think Kiyotei is right: smaller briskets dry out easier.
I always get whole packer briskets. 11 to 14 pound range. I think the weight may be as important as the grade. Too light and there is not enough fat inside to render, flavor, and moisturize. To heavy and you are paying for a lot of fat that will just be discarded. I cut it in half - actually where the thickness starts to increase so they two halfs will individually cook evenly. The fat cap side goes on top rack. I smoke for 4 hours at 210. After the smoke, I preheat the house oven (you could use the Bradley if you want) and prepare 2 foil pans with some apple juice and sometimes some Jack Daniels or red wine, or what ever flavorings (about 1/8 to 1/4 inch in bottom). I put probes in each and cover with foil and pop it into the oven at 210 to 215. One the IT is reached, (the two pieces usually are not done at the same time) I will pull it out of the oven and let it rest before slicing. You can also put into a cooler, microwave (with no power), etc. to maintain some temp. For me, holding the meat at the desired IT for a little while helps for the rendering and tenderizing. The liquid in the bottom braises the meat and creates some moisture in the environment which should help keep the meat from drying out. Taking the meat too far or too long at IT can render all the liquid out and therefore may cause some of the dryness. I have in the past posted some info on temp, it, and times that I gleened from another site that dealt with why one turns out dry and the other doesn't. It addresses box temp vs. IT temp as they posted a relationship that should be followed based on the box temp. Someday I'll have to get some science behind it with ideal box temps, times, IT, and oven temps after boating for perfect every time. Gee then I guess I can write a book and retire. Oh wait, it looks like I wrote a book here. Sorry.
Hope this works out.
I did something different than I usually do on my last brisket. I smoked/cooked at 200 until IT of 175. (About 15 hours with a 7.5 pounder) I then let it rest until cool enough to wrap in cling wrap, and then refregerated until around 2pm the next day. Then I boated like Giz mentioned above with an oven temp of 210 until meat temp reached 190. (About 2.5 hours) Turned out wonderful with more smoke flavor than normal.
Thanks Giz and Wildcat.
Is it just me, or am I the only one who can buy the same cut of choice brisket, within a 1/2 pound of the same weight, same thickness, with the same outdoor temps, same box temps, same cooking time, same IT, same FTC time, and having two pieces of meat come out tasting and cooking so different? Even the same amount of adult beverages while cooking! Is it me or the cow or what? :-\ The one I did this weekend was the most tender, juciest one I've ever done, and it was the same as the last!
Mine vary a little, but not much. Some are not quite as tender and some are a little more juicy than others. I think it is primarily the amount of fat and marble. I try to be consistant with my choices. One thing that we generally have little control over is how old the animal was, how much exercise it had, what it was fed, and to some extent, the breed.
Cat's comment about the amount of fat and marble is a key element IMHO. You can get a top grade choice cut that is real lean and it won't turn out juicy, but if you lard it (take pieces of the fat you cut off, make little slices with a paring knife, and put the pieces into the slices in the meat) you can make up some of the difference in marbling.
Hey OnTrack...I notice you talk about thickness and the same time allowed...typically how long does it take and how thick is the meat? The first one I did...was thinner...but seemed to take longer to get tender...I know that sounds "backwards" but? First time was a Costco...so maybe that was a flat? The second/third and fourth time were from the butcher...thicker and took less time? I know this is odd...Any help?
Gots some smoked GB, speidies smoked shrimps, 6 fatties and 6 smoked beer can yard birds to do friday night for a party on sat.
I need a beer or 2 or 3
nepas
LQ, you're exactly right. It is odd. Now, was there a question in there somewhere? :-\ ;D
Yeah...you said the last one you did was the best...what was the cut...(I guess I wasn't clear...sorry)...
I was just being a smart a$$ again, LQ. It was a Choice flat with about 1/4 inch fat cap. It actually had quite a bit of fat on the bottom, which I trimmed off and laid on a "bald spot" on the end of the flat.
Ok...thanks...geezzz you're cranky pants...where the hell is smokinduck for some light heartedness...?
Sorry, I don't mean to be cranky, just really tired-had a miserable evening...
Going to a pig roast. Porky has been turning for hours now. Hope the critter doesn't scare the baby.
Quote from: La Quinta on April 29, 2008, 06:19:16 PM
Ok...thanks...geezzz you're cranky pants...where the hell is smokinduck for some light heartedness...?
Sorry LQ, just saw the post. Doing some fatties right now with just your basic ingredients. Took 3 lbs venison burger, 1 pound hamburger and 1 pound bacon. Ground it all up with some garlic powder, onion powder, black pepper, sea salt, sweet hungarian paprika and powdered milk. Been in the smoke for an hour now at 190 and just turned it up to 220 to finish.
I'm not in a real lighthearted way right now. If I don't find some work soon, I'm gonna have to start smoking for a living and I just ain't that good at it to make a living. Hopefully, something comes along soon. So, I guess I'm Mr. Cranky Pants along with OT. :(
Hey SDuck...don't worry...you're a good guy with a good heart...it'll come...just let it? You have your home back...you have friends/family...we luv ya (although I don't know why) :) and that is a lot more then a lot of people can say in life. Just plug along man...it'll happen...
Okie Dokie, tonight chicken thigh fijata, along with 6 lbs of beef fijta, and 10 rats almost ready...i still don't know how to work this camera...oh yeah and some tequilla, lime shrimp!!! Daughter-in-law just popped in, "whens it gonna be ready"...Gotta go... ;D :) ;D
C
Quote from: Consiglieri on May 03, 2008, 12:00:03 PM
Going to a pig roast. Porky has been turning for hours now. Hope the critter doesn't scare the baby.
The boy made me proud (again): Kept reaching for everything we all were eating, and was curious about the pig. Atta boy!
(http://i155.photobucket.com/albums/s293/consiglieri655/Piggy.jpg)
Thats a fine looking young'un you've got there!!! Mine are all grown, so now all I get are grandkids, which is OK by me ;D Your's will be a newbie carnivore before ya know it!!!
C
What's the treament on the pig going to be Consig? Piggy pit, La Caja China, giant grill?
A Caja China...sweet...went to friends in Miami years ago...man was that a tasty pig!! :)
If I ever got any friends, and then they wanted to come over and could devour a pig, I'd be all over the La Caja China purchase. Saw Bobby Flay throw down on a FL. King on the La Caja China. Looking at the results on that convinced me. Bobby didn't know how to use it properly and forgot to put the pork ontop of a rack (guess a little light reading would have been in order) and so he didn't get much bark on the outside.
Very handsome Consig, and the pig looks like it is ok too ;D Gotta luv it man!
Very good looking son you got there, Consig. And his eyes seem to say, "Would you get the friggin' binkie outta my mouth, so I can eat some PIG?!?"
Well done, Consig. Well done.
Thanks for the nice comments.
The pig wasn't my work. I got to be a guest. The host was a millright for years, but now retired to farming almonds. In his spare time he does things like weld together towable pig pits. I think he's my best candidate for building some 6 pack beer can chicken holders.
I did contribute to the pig project somewhat (Kind of like a rooster contributes to the sun rising): I brought along some of Iceman's sauce. The pig was spit turned and the cavity was loaded with a pineapple, a jar of honey, and a bunch of other spice. It was a smaller pig and think that contributed to a juicier, tastier finish. The pig was carved and served with barbeque sauce. Iceman has quite a few new fans. As always, thanks to Ice!
Feel free to toss up some rollin pig pit pics. One of these days......
Speaking of almonds, had my first almond stuffed green olive. Very tasty. I like the crispyness of the almond. I like green olives that have a hard texture and not mushy. The almonds can help with the texture of olive if it is a little on the soft side. Was buying every brand of garlic stuffed olives out there to see which ones had the most crispy olives and garlic. Ended up with 2 brands that are more consistenly crisp and 1 brand that I will stay away from and another that I wouldn't go out of my way to get but wouldn't avoid if nothing else was available.
Making the Cuban Pork Loin recipe posted by HuhWhatLiar; the marinade smells awesome. An 9lb loin, halved is vacuum sealed in the marinade waiting for Mom's day. Looking forward to Sunday!
I have about 2 pounds of pork belly thawing. If it thaws out in time, I plan on making some Smoked Pork Belly (not bacon). Plus about 2 racks of chicken legs.
I made a batch of sliders tonight, I have 2 yard birds in now. I am going to give them 2 hours of mesquite and finish them in the convection oven.
8 thumbs up on the sliders.
Sliders FTW!!!! Saturday 4 turkey legs, dozen or so chicken wraps, 4 lb. roast and of course a bunch of rats (abt's), pulling Habs canadian bacon out of the fridge for Sunday's smoke and maybe squeeze in some cheese. Oh yeah and tonight smoke new york strips and lobster tail, shaping up to be a good weekend!!! :) :D ;D
C
Quote from: westexasmoker on May 09, 2008, 09:12:56 AM
Sliders FTW!!!! Saturday 4 turkey legs, dozen or so chicken wraps, 4 lb. roast and of course a bunch of rats (abt's), pulling Habs canadian bacon out of the fridge for Sunday's smoke and maybe squeeze in some cheese. Oh yeah and tonight smoke new york strips and lobster tail, shaping up to be a good weekend!!! :) :D ;D
C
If the flights work out I can make it for dinner. :D ;D
Sounds like a wondeful weekend is coming. Enjoy westexasmoker.
I picked up 3.5 lbs of Chilean farm raised "Salmon" at my local grocery store. Seasoned with salt, pepper, garlic powder. Put it in the OBS on MAX with 2 pucks of Apple. 45 minutes later We had an internal temp of 149 and a delicious Dinner, with Polenta on the side.
And a LIIT ;D
Just pulled vine rippened tomatoes and jalapenos after 4 pucks of hickory for my smokey salsa.Some chinook salmon is getting ready in the fridge for a sunday smoke 3 hrs of alder(indian candy style).Hope everyone has a good one!!
Mike
I just put 16lb's of Pork loin in the cure - 1/2 got Habs recipie, the other half MTQ and Brown Sugar.
Also got 12lb's of spare ribs getting the rub. they will get 1 hour of Hickory, then get boated, and put in the oven with a white-wine honey garlic braise.
Have a couple of pieces of pork loin to start the cure on for Canadian Bacon, putting a turkey breast in a light brine tonight for smoking tomorrow, and thinking about some "Country Style" pork ribs for Sunday night supper.
Tonight smoked steak and taters. Saturday Boston Butt (on sale @ .99 a lb), 4 lb rump roast, jalapeno sausage and of course a dozen or so rats! Sunday another round of habs awesome canadian bacon and maybe some salmon and halibut, a buddy of mine at work brought me some back from his trip to Canada!!
WooHoo!!
C
Quote from: westexasmoker on May 16, 2008, 05:06:15 PM
Tonight smoked steak and taters. Saturday Boston Butt (on sale @ .99 a lb), 4 lb rump roast, jalapeno sausage and of course a dozen or so rats! Sunday another round of habs awesome canadian bacon and maybe some salmon and halibut, a buddy of mine at work brought me some back from his trip to Canada!!
WooHoo!!
westex im working a 48 hr shift till sunday nite so just let me know where and ill come over after I get off of the engine. haha ;D
Took a 12 lb bone in pork butt to my cousins birthday bbq yesterday--I could have sold 3 smokers right at the bbq. One woman was determined to march down to Canadian Tire the next day and get a smoker!! :D She asked me what else I do in the Bradley--I told her pulled pork is just a side line--the reason I bought it was to smoke the salmon I caught. Then I told her I started hanging out with the smokers on this forum and caught your evil habits! :D The rest, as they say, is history...
T2
Got two 10 pound butts in the frig covered in rub......also got two loins in the frig for the beginning of their 6 day cure for Habs Canadian Bacon.....probably gonna do a brisket this week as well and while I'm at it, some ABT's......got my brother in law visiting and he's 6'5" and 340 pounds. It takes a lot to feed him and I sure wouldn't want him angry at me :D
To Smoke this weekend We've got:
16lbs of Habs Canadian Bacon
19lbs of Pork Butt
10lbs of Ground beef for Fattys
7lbs of Jerky
3lbs of Almonds
I see the OBS getting cranked up tomorrow night and shut down sometime Monday...
;D ;D ;D ;D
Holy Cow...you guys to some big loads..really great...but how the hell do you eat (or even share) all that?
The Canadian Bacon will get sliced, vac sealed, frozen - should be a 3 month supply
Pork Butt - I have (more) Family coming over Sunday
Fattys - do you need a reason ?
Jerky - That is our every other week consumption
Almonds - Ditto.
Can't wait for Giz to walk me thru the whole jerky thing...honestly...I love to learn...I'm good at the making chit up with stuff...but when it needs a particular cut of meat...or anything else...I get lost...I'm a what's left in the fridge kinda gal...:)
Quote from: FLBentRider on May 22, 2008, 06:32:15 PM
I see the OBS getting cranked up tomorrow night and shut down sometime Monday...
;D ;D ;D ;D
Sounds like another sleepless (almost) weekend for you. Nice. That is the type of weekend that gives you a good feeling when you go into work and they ask you, "Did you have a good weekend?". Then you say, "well didn't get as much sleep, but it was awesome". When you start the smokin list, you can see the drewl breaking on the corner of their mouth. :P :P
LQ, Looking forward to helping you out. I think once you see a few things, you'll do the wow, that isn't as difficult as I thought. ;)
kool...see ya tomorrow Giz and VA...appreciate the help!!
Hope everyone has big smoke plans for the weekend, and lets not forget what this holiday is all about! The menu - tonight steaks, jamacian hot pepper shrimp(Thanks nepas!) and twice baked taters. Saturday - Country style pork ribs, jalapeno sausage, chicken wraps,and of course rats, baked beans, tater salad and frozen watermelon. Sunday - Brisket,Brisket,Brisket. Monday -Collapse! ;D
C
ARRG!
9lb tube of Ground beef from Sams - for Fatty's and Sliders - Was "inflated" - opened it up - >:( UG! bad meat. it had a date of 5/29/08
Change of plans!
Go back to Sams, return meat, buy more, end up at LongHorn Steakhouse for Dinner.
Fattys and Sliders for Lunch today instead. I also picked up some beef ribs.
Smoked my 1st chickens ... two whole chickens!!!!!!!
1st = mandarin sauce with mandarin fruit in cavity.
2nd ... Italian seasonings ... lots of garlic under skin.
5 hours in smoker .... came out great ... moist ... tender ... tasty ...
The beef ribs were "ok" - they were kind of fatty. It was an experiment.... still better than I have paid for out.
Well, my brother in law bought a ton of meat, so I'm gonna be smoking some boston butt (13 lbs) and two pork loins. I also have to sneak my canadian bacon (which will be in its smoke phase tomorrow) in there some time. Then doing spare ribs on Monday. Gonna be some long days but the rewards are well worth it.
SD
The Canadian Bacon is Done.
The Beef ribs are Done.
The Fatty's are Done. Thanks Nepas for the recipie - I made six pounds, I'm not sure they will last the weekend.
In about 30 minutes the Butts will go in for an overnight smoke.
The jerky will have to wait until tomorrow.
The Almonds are in the brine.
Hey SD..since that big man can my my brother run away and giggle like you do...what are you guys gonna eat? :)
Hey LQ,
Your brother can feel free to giggle like a schoolgirl, if he so desires.
We're gonna be eating a lot of things....I forgot that I'm also doing your thighs on Monday as well. I really don't believe that my Bradley will be shut down at all from 5am tomorrow morning until late into the night Monday.
Well, it could be worse.......I could live in the arid desert region of California and not be able to cold smoke :o :( ;D.
I can say that now without feeling bad for you will soon be full of cheese and all things cold-smoked!
SD
SD...I ate so much smoked cheese today...no dinner man...50 lbs of crawfish...too many beers...I'm whacked...and it's freakin cold here...more beer to warm up....right?
Now for the northerners, LQ's version of 50 layer weather, 9 pairs of socks, thermal insulate unders with gortex outerlayer is anything under 75 degrees. ;D
Quote from: Gizmo on May 25, 2008, 01:34:00 AM
Now for the northerners, LQ's version of 50 layer weather, 9 pairs of socks, thermal insulate unders with gortex outerlayer is anything under 75 degrees. ;D
:D :D :D :D :D
Quote from: La Quinta on May 24, 2008, 07:48:27 PM
SD...I ate so much smoked cheese today...no dinner man...50 lbs of crawfish...too many beers...I'm whacked...and it's freakin cold here...more beer to warm up....right?
Dang, I hope you left some mud bugs for someone else :o
Someone needs to pass LQ the prune juice. She's gonna be so stopped up from the cheese that her IT will soon reach 125F if she doesn't move some of that out. Sorry bout the cold weather, LQ. At least you're getting a chance to see how the common folk live :P
I always drink beer to warm up.......then I move on to the hard liquor once I've gotten good and warm........... ;D
I'm sure you're having a blast LQ. WIth a host like Giz, it'd be your fault if you weren't having fun.
Quote from: Smoking Duck on May 25, 2008, 03:00:30 AM
Someone needs to pass LQ the prune juice. She's gonna be so stopped up from the cheese that her IT will soon reach 125F if she doesn't move some of that out. Sorry bout the cold weather, LQ. At least you're getting a chance to see how the common folk live :P
Just try the ABT's ::) ::)
oooo rats (abts) and crown on the rocks.....yep I'm warming up!!
C
Split the smoked cheese and garlic with LQ. She split the Jerky with me. ;D My mom and niece will be much delighted with that decsision.
The Ranch Seasoning is next although it is not smoked. Guess I should toss some of that smoked garlic into the dehydrator and turn it into smoked garlic powder.
Quote from: Gizmo on May 25, 2008, 04:59:57 PM
Split the smoked cheese and garlic with LQ. She split the Jerky with me. ;D My mom and niece will be much delighted with that decsision.
The Ranch Seasoning is next although it is not smoked. Guess I should toss some of that smoked garlic into the dehydrator and turn it into smoked garlic powder.
Giz are you sending me some smoked cheese ::) ::) It's getting too hot here for me to smoke cheese ;)
Domenick
Giz...don't fall for it...he's fulla...well...you know what he's fulla!!! :)
Quote from: La Quinta on May 25, 2008, 08:53:28 PM
Giz...don't fall for it...he's fulla...well...you know what he's fulla!!! :)
I am not, my eyes are not Brown :P
Domenick
Well mine are....and I am fulla...well...never mind...anyhoo...lots of smoked cheese and jerky makin...I am very happy...!!!:) And about 10lbs of bugs...ain't life sweet?
Cheese, jerky and bugs? Life is sweet now but just wait til the morning ;D
Quote from: Smoking Duck on May 25, 2008, 09:09:21 PM
Cheese, jerky and bugs? Life is sweet now but just wait til the morning ;D
I see Duck she back on and you forget the prune juice comment ;)
Domenick
No worries...Giz made the very same comment earlier today!!! :)
I knew Giz was an extremely intelligent person ;)
Dom, can you imagine the plane ride home? The person next to her will be thinking "What in the name of all things unholy did this lady eat?"
Quote from: Smoking Duck on May 25, 2008, 09:22:34 PM
I knew Giz was an extremely intelligent person ;)
Dom, can you imagine the plane ride home? The person next to her will be thinking "What in the name of all things unholy did this lady eat?"
I was truly hoping you wouldn't go there Duck..... But now that you have, I still don't want to think about it :D :D
Domenick
Giggles...Giz is only 2 hours away in the car Dude...no plane ride...and the environment in the car way very pleasent...thank you very muck...:)
Quote from: huhwhatliar on May 25, 2008, 05:13:41 PM
Giz are you sending me some smoked cheese ::) ::) It's getting too hot here for me to smoke cheese ;)
Domenick
Well the invitation to come out for bugs was open for everyone but LQ was the only one that took me up on it. :D
With what is still in the fridge and much needs to get into the freezer, it will be a while before I need to smoke cheese again unless some one comes up with a bunch of people that are smokey cheese head fonduers. ::)
Well I'm doing my first pork butt this year, I suppose it's about half way done at this point. I took some before pics and will try to remember to get some after pics to post. I'm also doing a couple pounds of pitstashios (sp?).
Of course I planned to take and post pics of last weekends salmon/steelhead smoke but forgot. I did take one before pic but thats not what everyone wants to see anyway. :-\
You know... it really sucks getting old and forgetfull. Well I might have forgot the pics but the king salmon and steelhead were great! You'll just have to take my word for it. :D
Hope everybody has had a good/safe holiday weekend! Got all of my smoking done, and have plenty of leftovers for tonight, and my small brain has told me I need to be smoking somthing...So scour the fridge and find top sirloin and jalapeno sausage is the only thing I have thawed out...Hmmmm what to do, I've already covered the smoker, pulled the pid and maverick....DaaDaaDaa I'm thinking a batch of fatties, off comes the cover, out goes the pid and maverick. I think I need therapy ;D Fatties are a rockin and of course with mesquite!! Gotta love 3 day weekends! ;)
C
LQ, Did you get your bugs peeled?
I finished mine. I don't think I have more than 1 layer of skin left on the fingers though.
Started with one round of this. This was the second round picture.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking226.jpg)
This will be added for tonights dinner. :P
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking228.jpg)
Got to find a good recipe for Crawfish Po' Boys next.
OMG I love them there crawdaddies...they are dang expensive here!! If you need to send some away, I'll be more than happy to give you my address! ::) Those look awesome!
C
Giz...ate one bag...froze the other....can't really see why that wouldn't work...do you? (I mean the freezing part?)
It will be fine. I did that last year. I cleaned them all this year and have 2/3 of them vac packed and in the freezer. What isn't frozen is in this.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking229.jpg)
OOOPPPPPs forgot the coyote warning to cover his eyes. 8)
Giz.....Too late for the warning. Really looks good !!!
Coyote
Yum Giz...looks awesome...I'm hungry again...:) (But like you...my fingers are a leetle tender!!) Had to shell Bob's too...TOLD YA!!! :)
So long as he liked it. ;)
But at least he made the pitcher of coronaritas right?
Not yet...no Corona Light in this house...I'll get some this week...going to a party in "the OC" on Friday night...will make the drink for that crowd...they'll love it...worked with all of them for years and they think I'm smart!!! (Nuff said on that huh!!)
Quote from: La Quinta on May 26, 2008, 08:39:31 PM
Not yet...no Corona Light in this house...I'll get some this week...going to a party in "the OC" on Friday night...will make the drink for that crowd...they'll love it...worked with all of them for years and they think I'm smart!!! (Nuff said on that huh!!)
I think you have me confused with Duck ;) .... I would never
impugn,
assail, make fun of your character ::) :D ;).....
Domenick
You can Huh...my friends have no issue with doing that!!! :) I've been told I consistantly leave the door wide open!!! :)
This weekends menu - tonight probably going out to eat, we got tickets to Jeff Dunham ;D Saturday - Beef ribs 1.99 lb this week picked up 8 racks, 1 chicken, 2 lbs jalapeno sausage and of course a rack of rats Sunday - load of Kummok salmon and then the pork ears for the dogs!! Shaping up to be a good weekend! WooHoo! :D
C
Quote from: huhwhatliar on May 27, 2008, 02:01:26 AM
Quote from: La Quinta on May 26, 2008, 08:39:31 PM
Not yet...no Corona Light in this house...I'll get some this week...going to a party in "the OC" on Friday night...will make the drink for that crowd...they'll love it...worked with all of them for years and they think I'm smart!!! (Nuff said on that huh!!)
I think you have me confused with Duck ;) .... I would never impugn, assail, make fun of your character ::) :D ;).....
Domenick
How can anybody confuse us? I'm tall, good-looking with a great sense of humor :o ;D ;D ;D
Quote from: Smoking Duck on May 30, 2008, 09:50:40 AM
Quote from: huhwhatliar on May 27, 2008, 02:01:26 AM
Quote from: La Quinta on May 26, 2008, 08:39:31 PM
Not yet...no Corona Light in this house...I'll get some this week...going to a party in "the OC" on Friday night...will make the drink for that crowd...they'll love it...worked with all of them for years and they think I'm smart!!! (Nuff said on that huh!!)
I think you have me confused with Duck ;) .... I would never impugn, assail, make fun of your character ::) :D ;).....
Domenick
How can anybody confuse us? I'm tall, good-looking with a great sense of humor :o ;D ;D ;D
Giggling Duck, you forgot giggle like a school girl thing you do ;) :D :P
Domenick
I've got:
7 lbs of Jerky getting an hour of Hickory and then into the convection oven to dry.
10 lb beef sirloin tip roast that will get 2 hours of Pecan, wrap and then into the fridge - tomorrow it will go in the oven until an IT of 140.
4 lbs of country-style spare ribs
I've been on an archaeological dig through the freezer - most of this stuff is dated summer 2007. I told the Mrs. I was going to clean out the freezer and smoke all of it. It's amazing what gets pushed behind the pizza....
I've also found some various cuts of venison - anyone got a good rub recipe that complements this ?
Hey FL...what are you gonna do with those country ribs?
LQ,
I put the rub I use for pork butts on them. Back into the fridge until tomorrow. I'm going to put a few hours of Hickory on them and then evaluate wether to wrap them in foil and finish in the oven or what... Just sort of playing it by ear, or should I say smoking it by nose...
rare form tonight...
I love country ribs...I do the same...just wondered if you were gonna do something different...heck...I chop them up and put them in chilli too...the smoke adds a nice little taste to a "regular chilli".
I wasn't planning on smoking this weekend, but now I think some ABT's and some whole chickens are in order for Sunday. Need to shop today so I can get the birds in a brine overnight. In my opinion the only way to do chicken anymore is after a good brine. THey come out so moist and juicy it's incredible. Now I'm getting hungry. ;D ;D
lox
Called La Quinta to find out what she had done on the plate she brought to the race trace. She steared me to Old's website and whitetailfan's recipe.
Yup...it works...:)
report -
The beef roast - put it in the oven today - probe thermometer in oven said 140. "trusty" found 180 in spots - !!! - I need to check the calibration on that one. It was overdone - dry - well... perfect if you like medium-well (we do not)
Country style ribs - 4 hours smoke, 3 more hours in OBS @200 - a little drier that I wanted as well - tomorrow they will get a foil boat , AJ/JD and 90 minutes in a 200 oven.
Wish I could tell ya FL how many times I have done that...too many to re-count...the good news is...you can do all kinds of fun stuff with the meat now...:)
Just a little LOX.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking236.jpg)
Now to wait a day or so.
Yes I did slice off a few taste tests. :P
Yumm...Well done Giz...it works...and is really tasty!!! And easy!!
This weekends menu - tonight steak and taters - Saturday beef and chicken fajitas, refried beans, southwestern corn and of course rats and some pens ADT's. Brisket going in saturday night for sunday's feast! Sunday looks like a load of jerky, some crab stuffed mushrooms and more rats and ADT's, thats if I survive saturdays adts ;D Of course all smoked with ________ (fill in the blank) Have a good weekend everyone!!
C
grilling burgers and dogs for the boy's 1st birthday. I wanted to make a bunch of pulled pork, but my past practices of turning knobs, frowning and opening beers have come back to haunt me. Wifey doesn't want me to "be locked on that smoker for hours on end..." and I don't want to come clean (and tell her the smoker minds itself) and ruin a good thing. 8)
So burgers, dogs, potato salad it is. Juiceboxes for the kids and many iced Sierra Nevadas available for the adults. The irony is I'll be working harder around the grill than I ever would have around the smoker.
True on the working harder portion, Consig, however, keeping the secret from the wife is priceless. Wise move, my friend, wise move. ;)
I just put in a couple of Chickens, and I have some more beef ribs.
Who Is Smokin' This Weekend......It was almost me today. and not by the desert heat.
Went out to the desert for my son's (UCSD) senior class project which involved rockets (One of his class mates is on the launcher in the far background. Ok so I am an old rocketeer from a long time ago but more like the rocket on the left and not like the other ones shown in the picture. The Orange Rocket on the right, on its second flight, with a very large rocket motor, malfunctioned on the launch pad, tried to lift of the rail 3 times and actually made it off the rail, unfortunatly. After just clearing the launch pad with a badly burning motor (top down burn instead of bottom up), the rocket fell on the ground and became what is know as a ground alligator. It initially started moving away from us and down the flightline on the left when it made a sharp U-Turn and headed directly for me and the flight coordinator. He moved to his left and jumped about 6 inches off the ground. I followed the same movement except I think I had at least 2 to 3 feet of vertical height. At this point the rocket hit a bump on the ground and started to elevate. My jump was about 3 inches too short. I have a pretty good bruise and 2 large scrape marks where the fins raked the ankle and calf of my leg. It was probably a good thing it hit me though. Had it went under me, it would have flown right into a large crowd of students that were initially sitting down. Very exciting to see a rocket make a U-turn and head right for you, almost like it had guidance and I was the target.
Left Rocket is a small Estes C size solid rocket motor. Right Rocket (the self guided Rocket) had a solid rocket motor but it was a H series I believe. Makes the Estes type motors look like a bottle rocket. Rocket in the back (from my son's group) is a Hybrid Rocket using Oxygen and Nitros.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/UCSDRockets008Crop.jpg)
Don't know what type of engines are in the fairly large rockets. These were not the largest to be launched either. The stands with big fuzzy socks picture around the rockets in the middle are actually a sound crew's microphones. There was a video game group out there recording launches for some video game they were designing.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/UCSDRockets013Crop.jpg)
(http://i133.photobucket.com/albums/q78/GizmoPhoto/UCSDRockets030Crop.jpg)
See thats mesquite...... ;D
C
Gizmo Dude...we're you in "my desert"? Please lie and tell me you were in Baker or something? Otherwise I'm gonna have to come down and give you and Ryan...a good talking to...:)
I did pulled pork for the second time this weekend. All I can say is WOW, it was awesome. It was so much better than the first which I rushed a little (first was good, but not near as good). Did Wild Willy Rub, 3 hours apple & 1 hour hickory & FTC for about 4 hours. Served it with rolls & corn on the cob.
The funniest thing about this is that my son (almost 17) LOVED it. He was a vegetarian for almost 5 years, he has been eating meat again for about a year and is the biggest carnivore I know - it's like he's making up for all the meat he didn't eat.
I need to thank everyone here- I have learned so much in the six weeks since I found this site.
Deb
Congradulations on the success. ;) When it comes to pork and some beef, low and slow is the way to go. :)
Gizmo, Looks like great fun. Different kind of smoke but great fun!
Gizmo,
Those photos brought back memories. If you need warheads, PM me.... 8)
Quote from: Arcs_n_Sparks on June 08, 2008, 08:02:06 AM
Gizmo,
Those photos brought back memories. If you need warheads, PM me.... 8)
Giz you could load a few ABT's in the war head and send it my way. ;D :D ;)
Looks like fun except the jumping part.
Quote from: La Quinta on June 07, 2008, 11:53:18 PM
Gizmo Dude...we're you in "my desert"? Please lie and tell me you were in Baker or something? Otherwise I'm gonna have to come down and give you and Ryan...a good talking to...:)
No, I wouldn't have skipped out on you. We were down by Plaster City or about 25 miles West of El Centro.
Ice, I think they had a few ABTs loaded in and headed your way. Unfortunalty the RDAS failed resulting in the lawn jart mode of opperation. We had several rockets that burried thier nose cones DEEEEPPPP into the rock hardended ground. Maybe next time.
Freezer full of deer from 06/07 seasons. Starting this weekend on jerky-ing it all. First batch hits the smoker tomorrow a.m. and doing a bunch in a row cause camping season is here!!!!!!!
After the smokin in the desert, no not from the 93 degree temperature which is cold by LQ standard, ;D Did a high speed smoked spare ribs. Ice's oinkr seasoning, 1hr 20 smoke (took longer due to a few missed puck cycles) then AJ spritz, wrapped in foil and onto a 300 degree grill. Finished 1/2 the ribs with Ice's Sopin' sauce, 1/2 with a Korean BBQ sauce, and the trimmed ribblets went bare.
You're right Giz...93 is...uh...for weather wimps...!!! BUT...have you found out what's causing the "puck cycling problem"? I know you cleaned and got the unit very clean..any ideas? (Just in case somebody else has the same issue).
No, it has been acting up and actually seems to get worse with age. The timer cycles as I can here the click, just doesn't go through the motion. I haven't put any time into trouble shooting. Too busy running from land sharks and dodging rocket lawn jarts I guess. :o
I've got 3lbs of Almonds in now getting 3 hours of Hickory. Tomorrow 4lbs of Jerky.
Saturday our Boy Scout troop will board the Amtrak to head to Raleigh, NC, then a bus to Camp Raven Knob outside Mount Airy, NC.
FLB,
Guess you start a repeat of that menu for next weekend to replace what will surely be gone in 30 seconds if it goes on the trip with the scouts.
I'm taking 9lbs of jerky and 3 lbs of almonds. That should do for the trip up.
There are already packages in the mail for replacement supplies...
Last year we took 3 personal vehicles for 21 people. Rising fuel prices and more people (26 this year) forced us to seek alternatives. A round trip charter bus from FL to NC was going to be $7800.00 - between and Amtrak and the shorter charter bus, we got the cost under $4200.00 - and when you have to raise that money selling popcorn, etc --- that is a big difference.
The amtrack should be fun. It is amazing how many people have never been on a train.
Hey FLBent...that train ride from Florida to any points well north is pretty fun!! Even better if you get a sleeper cabin...in case you get a little loopy in the "bar car"!! :)
No loopy this trip with 24 cats to herd:
(http://i276.photobucket.com/albums/kk7/flbentrider/T120/DSCN1274.jpg)
No food fights in the Dinning Car:
(http://i276.photobucket.com/albums/kk7/flbentrider/T120/DSCN1283.jpg)
FLBentRider looks like you have your hands full. Thanks for doing the trip. Kids don't forget stuff like that.
We are having a great time!
Dinner time some ribs
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001668.jpg)
and chicken
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001672.jpg)
a little jalapeno sausage
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001670.jpg)
Duh some ABT.....aka rats
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001669.jpg)
And some chicken livers!!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001671.jpg)
C
CHICKEN LIVERS...YUMMMMM...:)
Chicken livers ??? There are a couple of members here that has tried them. :P ;D ;D ;D
Well with the leftovers from last night why not some smoked pepper catfish for tonight......smoked with....use your imagenation (sp).... ;D
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001673.jpg)
C
Now there is a very tasty dish Westexas.
I am going to have to talk my son into stoping at the "WestexasSmoker Diner" on our way to Houston next month. :P
Did a nice little prime rib roast last night, 4 pounder in the smoker for 5 hours, 2 hours of mesquite hit 145 and pulled
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001674.jpg)
Added some friends for a trip into the oven, for a couple more hours and twas dinner time!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001675.jpg)
C
And for tonights menu I'm thinking steak, have a look at this beauties!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001676.jpg)
C
Mmmmm.... Westex.... I can almost taste them! :P
Mike
Looks like twins.
The thick marbling look like a couple of wood ducks facing each other. Where is that Mallard Wacker?
O.K. so my imagination is stretching a bit. I bet MW can see though.
I just picked up 25lbs of spare ribs, 10lbs of round for jerky, and a bunch of chicken thighs to try LQ's recipe.
And so what time should I book my flight...... ;D
C
I'd be thrilled to hear what you think of it FLBent...really....:) Please...I want feedback...
belly bacon....... 71 pounds of it total....... doing in 3 different smokes today. First two batches are done and lookin' FANTASTIC!!!!!! Can't wait till they are chilled so I can slice 'em up!
Did the basic maple cure with brown sugar... mmmmmmm.... good stuff!
sniff...sniff..... can ya' smell it?
I want to see it.....please!
C
On the menu for this weekend some beef wraps, couple of drunk chickens, six racks of ribs a dozen or so rats, some smokey corn on the cob, jalapeno pinto beans and nice loaf of homemade bread! And lots of adult beverages ;D I better get crack-a-lacken!
C
Sounds great Westex!
Last night I stuffed 30 lbs of Kielbasa. I have 15 lbs in now and will fire the other 15 lbs tomorrow morning. Ever since I started making this sausage I can't keep much around. Friends and family love the stuff. I'm planning on building a separate smoker for sausage, something with a larger capacity to keep up. ;)
Mike
Mrs FLBentRider is drying 8lbs of (beef - 4lbs of Hi mtn orig and 4lb of cajun) jerky in the convection oven since I am flat on my Back.
I'm doing some more Hab's bacon this weekend, but want to do a couple of loins with a good garlicky spicy marinade or injection.
Any award winning recipes out there
Quote from: FLBentRider on July 01, 2008, 04:01:40 PM
Mrs FLBentRider is drying 8lbs of (beef - 4lbs of Hi mtn orig and 4lb of cajun) jerky in the convection oven since I am flat on my Back.
FL, you weren't suppose to try to beat her to get it drying and then get your butt kicked in the process. ;)
HeeHee....thats all I can say!
C
I have my first attempt at habs canadian bacon going in the smoke tomorrow. I can't wait to see how it comes out. I will post pictures as soon as i can!!
Chrispy
This weekend.......Pork Tenderloins,ABT's,Crab Stuffed Mushrooms,Brauts,a couple of whole Chickens and my first Fatty. I better get to work!!!!!!!!!!
Today nice and simple Hamburgers and Hot dogs, but also just picked up 50 lbs of brisket (hard to resist at 87 cents a pound) we'll throw a couple of those into the smoker for tommorrow along with some chicken, sausage and course abt's! Shaping up to be a good weekend!! Happy 4th everyone and be safe!!
C
Did a few pork loin roasts injected with some Cajun garlic stuff.
(http://i282.photobucket.com/albums/kk250/smokinsoon/bbq015.jpg)
Also did a short brine on some chik legs with tenderquick and Kikomens garlic marinade
(http://i282.photobucket.com/albums/kk250/smokinsoon/bbq016.jpg)
Both were fantastic! Happy 4th!
Nice looking grub, Smokin Soon.
Had to get back in the saddle myself! 5 lbs of spare ribs slathered with a spicy sweet beer/mustard slather, and dry rubbed with sweet and heat spices are in the box for a smoke bath of apple and pecan. To celebrate the smoker's return to action, I had to open a cold Sierra Nevada too.
I'm starting to get the "E 1" message more often (even though I leave the cord in place) and have to play with the temp probe cord. Is this a problem that will require opening the box and playing with a solder gun?
I did the Radio Shack thing. I made up a longer cord when I did my cold smoke setup. I only use this new cord I made and I have never had a problem. I don't know if it's a coincidence or not.
Mike
Consig, You should be ok with some periodic exercise ... but if that dont work bradley with send you some plug and play connectors for the tower and the one inside the generator I have not replaced but I think it is solder... ;D ;D there is a center connection inside the jack that is spring loaded ... it seems to be the one that needs the exercise.
Got a boneless turkey breast taking a bath until tomorrow afternoon when I throw it in the sauna. Took one of my brining containers (looks to be about a gallon), filled half full of water, 2 handfulls of brown sugar and a good dump of Tender Quick. Either gonna use 3 hours of Maple or 4 hours of Hickory (don't like partial sleeves of bisquettes laying around, and the Maple has been open for a couple of weeks).
I just can't stand it any longer. The Mrs. says "take it easy" and "no lifting". I say - "Come on over here and lift this Sams cryovac pack out of the freezer so I can smoke us some ribs this weekend"
So - I think I have 3 racks of spare ribs going in, if she doesn't sedate me first.
We did smoke 3lbs of almonds on Wednesday, they don't weigh hardly more than the racks.
FL I think she ought to sedate ya, and then turn ya loose smoking...Welcome to vicodian land...OK on the menu tonight ribeyes and smokey baked taters...Saturday smoked fajitas, pinto beans and southwest corn with some rats, Sunday 20 lbs brisket one for us and one for the bosses(aka wife) work...And somewhere, maybe tonight, Habs canadian bacon...Time to get crack-a-lackin!!
C
I think I need sedation. I just broke open the package, and I was met with that "smell" (not the good one)
C R A P!
13 lbs of spare ribs shot to he11.
I'm not sure if sams will refund since the date has past - I froze them before the date.
Returned the bad ribs to Sams this morning.
Picked up another 12lb package of ribs, 8lbs of eye round for jerky, and a 2-pack of boston butt for next weekend.
I put AB's rub on the ribs and stashed them in the chill-chest.
The beef is trimmed and in the freezer firming up for slicing.
The boston butts will go in the brine on Tuesday, get the rub on Thursday, go in the OBS Friday night for Q on Saturday night.
This weekend begins tonight. NY strip has been marinating for two days (1 bottle red wine, about 1C soy sauce, 2T dry mustard, 2T brown sugar, 6 cloves garlic, 1 envelope Good Seasons Italian Dressing (dry), a few shakes of Italian seasoning). That will be on the grill with some Hickory smoke. Any leftovers will be french dip sandwiches Friday. Local farmers had fresh strawberries and we'll be making some icecream with some of them. The rest may fall into the blender with some ice and some distilled substance.
Tomorrow: brisket and babyback ribs. Giz: thanks for the brisket tips. I think I'm finally over the "cook entirely in the Bradley" mental block and will be boating both the ribs and the brisket as each finishes the smoke cycle. Ribs will be glazed and grilled to finish them up.
Cheers.
I put 13Lb of Pork butt in the brine this morning.
Going to pickup a couple of Pork Butts tonight.
Round 2 of Hab's Canadian Bacon will go in the smoker on Sunday!
I gotta figure out how to put Huh's Ghost peppers to work along with the long peppers he sent.
Consig, best wishes on your ribs and brisket boats sounds like a chompin' weekend for ya. Let us know how the boats work out for you.
On the menu Tonight crab legs, shrimp and scallops - Saturday is going to be a fowl day duck and chicken - Sunday haven't quite decided either brisket or pork loin along with some jalapeno sausage and of course some abt's and somewhere in there maybe a fatty or two! Gotta love the weekends!
C
Giz: Brisket boat worked out great! We didn't cook the ribs and still had a lot of leftovers. Brisket cooked for about 22 hours and fell apart. Plenty of new fans of Iceman's sauce.
The NY Strip was mowed through pretty quickly too. Leftovers wound up as french dip sandwiches.
I took the Butts out of the brine Friday morning, rubbed 'em down with Ice's rub, wrapped in plastic. Put them in the OBS last night around 2130. Auber PD indicated 200F, maverick said 213 .Four hours of Hickory, change water bowl @ 0230. Pulled them out, put them in a cast iron roasting pan - foil cover, 200F convection oven until 1515. FTC until 1800.
Served with Iceman's sauce on the side. The Rub and the Sauce complement each other very well.
I N C R E D I B L E !!
ps - begolf - My kids are upset about the lack of bark that sticks to the new hi temp screens...
Just a few small pieces of beef for the Texas Road trip next weekend.
12 Racks smoked plus 2 additional dehydrators trays.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking246.jpg)
Gizmo, looks like some beef strips there...what have you got going?
The WCKs are empty nesters once again this weekend...relaxing with some BB Ribs. Using TN rub Gizmo scored for me...
The high end beef (Top Round). Was in the area of the North Park Produce Market (Far East owned) and decided I wanted the high end meat for the jerky. Tossed it in the freezer for a few hours and sliced, then cured/seasoned it with the High Mountain Original. Gotta have it for the road trip. Maybe get some Texas Respect (albeit it is hickory smoked and not mesquite) as we will need with with CA plates. 8)
Atta a boy Giz...Hickory rocks!! (Altho...I am not a fanatic) BUT....I do like my hickory!!! :)
I've got three pounds of Almonds doing the Hickory cold-smoke thing, they will get the Spicy treatment.
I've also got about 10# of Beef eye round for jerky.
westexasmoker mentioned smoky baked 'taters. How is this done? Sounds great.
Regards,
Phil
Nice and easy, bake as normal in the oven then pull and split stuff with cheese, butter, or anyhing else you want keep in the foil, kinda boated up, but not closed and into the smoker with just no more than an hour of smoke (mesquite of course) or till the cheese melts, that's the key when the cheese has melted..its time to pull and eat!
C
I went to my butcher yesterday. No brisket. It will be here Friday. Perfect. It's why I went on Wednesday... :D
He says it's gonna be a whole one. I hope it fits in the OBS.
The menu for this weekend - Tonight ribeyes and baked taters - Saturday chicken wraps and beef wraps - Sunday brisket (smoked Sat night) and turkey legs and I'm thinking a pot of beans and some tater salad!
C
Full load of baby backs on Sunday. :)
I have a 13lb Angus prime brisket going in shortly, it will get 4 hours of mesquite and into the oven first AM.
Wifey has really liked the brined chicken and pork chops with the Tenderquick brown sugar, both the brine and dry rub have come out very well. I'm gonna fill the box with leg & thigh quarters and wings for a couple hours of mixed maple and hickory smoke and then let her do her fryer magic. She hates the skin from the smoker. I have to set aside some that I will turn up the heat to atomic!
To crisp up the skin, run that chicken on the grill after the smoke. The broiler will work as well.
My husband woke me up at 4:30 this morning to ask me "is your smoker ok?" -- we were having a thunderstorm -- the pork butts were safely in the oven though -- it would probably freak him out though if he knew that the remote part of the Maverick was on my nightstand -- they were at 164. The house smells pretty awesome this morning ;D
I also have a couple of Nepas fattys in the fridge - weather permitting they will go in the smoker later.
I'm going to make some burger buns at some point this morning. I'm going to experiment & use Iceman's sauce instead of water. If they work I'll do a post on them.
You just go with your bad self Deb!!! My husband just wakes up and nudges me and says...that damn probe thing is going off!! >:( Then I get up and check!! ;D Getting the first bite....PRICELESS!!!
Ah another weekend...Lets see tonight I'm thinking smokey burgers and fries. Saturday beef short ribs, pork spareribs, chicken wraps, jalapeno sausage a batch of pinto beans and some world famous tater salad and unless we leftovers sunday will be roast beef! With mesquite of course! ;D Have a good weekend everyone!
C
Been raining too much to get in a smoke this week. I am leaving town again Sunday for the Mrs to undergo a couple more tests and a surgery follow-up next week. Perhaps next weekend. You guys smoke something for me.
It's been raining a lot in my area also. Sporadic thunderstorms coming in during the afternoons and lasting through the evening hours.
Saturday I'm hoping to time it right and smoke some corn on the cob and tofu.
I've got 27lbs of bacon to smoke. I just have to figure out where to dry it all. I also had some almonds, and some Kingfish for smoked fish dip.
Anyone have a smoked fish dip recipie?
Now thats a LOT of bacon there Bud!
I just came home with a 9 lb. pork butt. Gonna trim 'er up, cym/rub and get 'er in the box around 7 or so for an overnighter.
Now where did I put that bottle of whiskey....
Quote from: goalieboy29 on August 02, 2008, 09:19:30 AM
Now thats a LOT of bacon there Bud!
It's from our Boy Scout event - Bacon party see this thread - http://forum.bradleysmoker.com/index.php?topic=7654.0
We did 6 sections, I only had room to dry 4. Creatively stacking sheet pans in the fridge on sippy cups.
I would be happy to dry some if you want to send it over ;)
better check the "handling fee" on that offer there FLH....
Yeah, the freight and "handling" along with "broker percentage fees" would not be attractive.
I just got the smoke rollin' on the bacon.
Three hours of Hickory - I've got the PID programmed for 1 hour @ 180, then bump to 200 for 2 hours. It's over 90 here right now, I'm taking a cue from KyNola's post on the temp going up too fast...
Oh yeah smokey burgers from last night! The sad thing is everybody fell asleep and nobody ate, guess what we're having tonight! ;D
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001719.jpg)
C
Yeah the weekend has arrived! On the menu tongiht smokey ribeyes and baked taters - Saturday turkey breast - Sunday pork loin and getting a brisket started for Monday night! Gotta love the weekends! :D
C
Quote from: westexasmoker on August 08, 2008, 11:24:32 AM
Yeah the weekend has arrived! On the menu tongiht smokey ribeyes and baked taters - Saturday turkey breast - Sunday pork loin and getting a brisket started for Monday night! Gotta love the weekends! :D
C
Apple & Hickory right? LQ's teabag is working? :)
I have removed all teabags from the house, I think I'm cured......bring on the mesquite! ;D
C
I've got a couple of slabs of Belly Bacon that did not get smoked last weekend, and maybe some chicken.
I also ended up smoking some green beans and some chicken breasts. I have another slab of bacon to do tomorrow. That will finish the batch of 6.
Only jerky this weekend. First time I have tried it. Hi-Mountain original & inferno. Also, did a lb of turkey with the Hi-Mountain Apple turkey seasoning.
Good old Baby-backs last week and today was "Ain't your Momma's Meatloaf" we love this meatloaf.
May hold off for a little, got work to do to go on last RV trip to Chesapeake Bay area (no bridge crossing).
Course there is the October driving in-laws RV to Myrtle Beach for parking for a while, but that is different.
Might do some onions soon for soup. Missing it.
Quote from: deb415611 on August 10, 2008, 04:44:45 AM
Only jerky this weekend. First time I have tried it. Hi-Mountain original & inferno. Also, did a lb of turkey with the Hi-Mountain Apple turkey seasoning.
[/quote
Deb,
Let us know how the turkey turned out and how you prepared it. My wife has inquired about turkey jerky so I might have to jump in on that as well.
Quote from: Gizmo on August 10, 2008, 08:59:01 PM
Quote from: deb415611 on August 10, 2008, 04:44:45 AM
Only jerky this weekend. First time I have tried it. Hi-Mountain original & inferno. Also, did a lb of turkey with the Hi-Mountain Apple turkey seasoning.
[/quote
Deb,
Let us know how the turkey turned out and how you prepared it. My wife has inquired about turkey jerky so I might have to jump in on that as well.
Giz -- I'll write it up later tonight. I tried for a cran-apple version which didn't work out quite like I hoped but it's something I'm going to work on.
Quote from: Gizmo on August 10, 2008, 08:59:01 PM
Quote from: deb415611 on August 10, 2008, 04:44:45 AM
Only jerky this weekend. First time I have tried it. Hi-Mountain original & inferno. Also, did a lb of turkey with the Hi-Mountain Apple turkey seasoning.
[/quote
Deb,
Let us know how the turkey turned out and how you prepared it. My wife has inquired about turkey jerky so I might have to jump in on that as well.
Giz -- I put in this thread http://forum.bradleysmoker.com/index.php?topic=7371.0
Thanks Deb.
I _was_ going to smoke a couple of pork butts. BUTT I forgot to take them out of the freezer... >:(
However, I am going on the drift boat fishing trip with our Scout troop / Venture crew... So if we catch anything, it's going in the smoker!
I am going to try the fresh sausage thing again... hopefully less sinew this time.
FLBentRider;
You should try the Spicy Roasted Pobalno. It's great stuff.
That recipie looks good; It is definitely on my radar. I don't have the peppers in stock. I'll see if I can get some tonight.
How fine do you chop the poblanos ?
I like to do a small dice about 1/8" - 1/4". Because of the irregular shape of the poblanos, I usually have to finish off the roasting with a handheld blow torch. I've never tried fully roasting with the blow torch. You don't have to stuff it; it form well into patties, and if a meatball recipe or sauce calls for Italian sausages, I often use the poblano sausage instead.
I've got the pablanos. Roasted them up this morning. I've never used that type of pepper. Kinda green bell pepper tasting. Not a favorite of mine. I was hoping they would be more like jalepenos. I'm going to split the batch and put them in 1/2 - The Mrs. likes them.
Sausage made. Good stuff. I used a loin instead of a butt - less sinew to deal with. Grinding was much better - what I expected - I fed the grinder and ground meat came out the end, not like the last time where it seemed like I had to mash on the pusher and this goey mess that did not break off on its own oozed out the end.
Tastes great - I like the batch without the pablanos... but the other batch is good too, not as strong as I thought it would be.
I put some of KyNola's "Jans" rub on a pork loin and gave it 3 hours of Oak @200F - I just put it in FTC with an IT of 143.
My first smoke under Tropical Storm conditions and a Tornado watch!
My first Buckboard Bacon. Great stuff, very easy!
http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00575.jpg[/img]](http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00575.jpg) (http://[img)
Looks great Smokin Soon!
Smokin Soon -- looks great.
I have some canadian bacon ready to go in today. I'm trying the recipe from Charcuterie
Quote from: deb415611 on August 20, 2008, 04:34:11 AM
I'm trying the recipe from Charcuterie
Is that a great book or what?
I have learned quite a bit from that book...
I had no idea that a hot dog was an emulsion - like meat mayo.
Quote from: FLBentRider on August 20, 2008, 05:46:53 AM
Quote from: deb415611 on August 20, 2008, 04:34:11 AM
I'm trying the recipe from Charcuterie
Is that a great book or what?
I have learned quite a bit from that book...
I had no idea that a hot dog was an emulsion - like meat mayo.
It is a great book. I wish I had more time to devote to trying new things but work is getting busy again and I will be pretty much straight out until mid-October. Right now I'm lucky to get the Canadian Bacon done. I have been looking at the poblano sausage that you are doing and want to try that. I told my husband that the book had hot dogs in it & maybe I would try making them sometime - he thinks I'm crazy.
We all think wives are crazy, Deb. It's just a matter of what degree ;) ;D
The wife finally said enough was enough and let me go to Sam's Club where I got a cryopac of 2 Boston Butts and a 9 pound brisket. I'm gonna be smoking both of them bad boys up this week. Been a long time since I used the Bradley......hope I don't forget :-[
The hot dog recipe is alright, but not worth my time to make another batch. I continue to search for the perfect hot dog recipe.
Doing some ribs, butts, Canadian bacon, and ABT's in the next couple of days.
Quote from: Smoking Duck on August 20, 2008, 10:52:25 AM
We all think wives are crazy, Deb. It's just a matter of what degree ;) ;D
The wife finally said enough was enough and let me go to Sam's Club where I got a cryopac of 2 Boston Butts and a 9 pound brisket. I'm gonna be smoking both of them bad boys up this week. Been a long time since I used the Bradley......hope I don't forget :-[
It's not a wife thing as much as a food thing and the what I will do to prepare it .
I'm sure that it will all come back to you quickly. Sounds like you are going to have a feast :)
Quote from: Habanero Smoker on August 20, 2008, 02:10:14 PM
The hot dog recipe is alright, but not worth my time to make another batch. I continue to search for the perfect hot dog recipe.
Doing some ribs, butts, Canadian bacon, and ABT's in the next couple of days.
Please do Hab and let us all know when you find a good one.
Thanks,
Olds
Olds;
I sure will.
Cold smoked some jalapenos and cheese this morning.
My first try at sausauge.
(http://[img]http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00581.jpg)[/img]
While the goodies mix in the ground pork, some chicken roll up fattys.
(http://[img]http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00583.jpg)[/img]
Try again on pics......
Sausage in the works
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00581.jpg)
Chicken fattys
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00583.jpg)
Those screens look familiar. :D
How do you like them? Sure make clean up a lot easier for me anyway. (O.K. my wife too when she helps) ;D
Giz, the screens are great, I bought them from the Y&P folks thinking I would use for fish and jerky, but they are permanent members in the racks now.
Same here. Everything sits on the screens now. I find it keeps the goo off of the metal more and since these guys are so easy to clean, anything they keep off the metal, the better I like it.
Stuffing is more work than I thought. Popped some casings.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00584.jpg)
Jury rigged in smoker, Am I going to have a problem with the bottom cooking faster??
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00585.jpg)
Yes,
The bottoms will heat and cook faster.
You can minimize it by hanging closer to the front, rotating (tops to bottoms) and my favorite now is to put them on the racks and rotate the racks.
I hang all mine but I do have a circulation fan. I never have to rotate or turn them end for end.
Mike
It seems like the front to pack difference is worse than top to bottom. Front row at 134 back at 155. Pulled a few off the back row.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00587.jpg)
Looks like I accidently bit one!!
SmokinSoon...those look killer!!! Taste good too I bet!!! Well Done!! :)
Quote from: Smokin Soon on August 25, 2008, 05:40:11 PM
Looks like I accidently bit one!!
Ya think! ::)
LMAO ! :D :D ;D
They look great! Did you give them an ice bath after removing from the smoker?
Mike
I did not do an ice bath. I pulled with an it of 154 and let them rest. I think this was from Habs, I am not sure. My wife bought me a Thermopen for our anniversary and do I love it! For Sausages it is the most non-intrusive surgical sticker you can get. It's the top tool in my box next to my et-73's
Sausage looks good. What type of sausage did you make?
For sausage I always sock them in ice water (for me it's easier then showering with cold water) to stop the cooking, and it lessen the wrinkling. I generally pull them out at 150°F, I used to go to 152°F - 154°F.
Sausages were made from a Cajun seasoning from A.C. Legg. Added more garlic and cyan. Rytek's book says 160 and then a cold shower. I thought pulling at 154 would be the same. Do the wrinkles really go away after the cold water?
Generally the wrinkles will go away, but if it is over cooked they won't. Cold water baths also improves the texture of natural casings.
Next time I will use the cold bath, as the sausages taste great, but do look a little weather beaten. I need to sharpen my stuffing skills as I popped too many casings in the making. Thought I had just enough water in the mix for things to go smoothly, but maybe not. Back
to Rytek's book for more education. Next try will be Portugese Linguica.
Indian Candy this long weekend. Finnaly get time to smoke some of the salmon we caught this year.
Mike
Since I'm off for medical reasons, I'm smoking next week vs the weekend. One day doing a brisket, next ribs and finishing with a fresh king salmon. And yes Kummok it is caught fresh not farmed. :D
I have spare ribs on as type. And tommorrow a Boston butt for a picnic on Mon.
Today - Pastrami - brisket has been curing since last weekend.
Sunday - 2 Chickens
I have 18lbs of Spare ribs for Monday
Trying some dinasour bones (whole rack of beef ribs) tomorrow for the first time.
3 racks of pork back ribs with Jan's Dry Rub and 2 butts totalling 13 pounds with the Renowned Mr. Brown rub frim S&S. ;D
KyNola
Quote from: Habanero Smoker on August 30, 2008, 02:02:55 PM
Trying some dinasour bones (whole rack of beef ribs) tomorrow for the first time.
They had them at the store where I got the pork ribs, I passed on them. last time they did not turn out satisfactory. Let us know how they turn out.
Quote from: Habanero Smoker on August 30, 2008, 02:02:55 PM
Trying some dinasour bones (whole rack of beef ribs) tomorrow for the first time.
I am doing a combination of bones tomorrow.
Stopped off at the meat market today. Was going to pick up a couple racks of Iowa meet baby backs. Couldn't pass up the bones that were sitting near by. Steve, the manager, said he just broke open the package this morning so it will be interesting to see how much fresh beef ribs blow away the "previously frozen" stuff you get in the chain stores.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking.jpg)
Yes, the lower rack of ribs is actually one rack and is slighly bigger than the 2 racks above. :)
Quote from: Gizmo on August 30, 2008, 05:39:08 PM
Quote from: Habanero Smoker on August 30, 2008, 02:02:55 PM
Trying some dinasour bones (whole rack of beef ribs) tomorrow for the first time.
Was going to pick up a couple racks of Iowa meet baby backs.
Giz, Myself Being from Iowa, I was Just wondering is there another type of meat other than the Iowa Corn feed Stuff?
Being from Iowa, I would agree there is not. We do pay for it though here in SoCal.
Quote from: Gizmo on August 30, 2008, 06:04:26 PM
Being from Iowa, I would agree there is not. We do pay for it though here in SoCal.
Really!! What part you from? NE corner here close to DUBUQUE
North Central about 17 miles south of the minesota line. Right on highway 169. If you blink you will miss it we use to say. Less than 1 thousand people.
Here is the finish of the ribs above.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking260.jpg)
Basic Memphis dry rub
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking265.jpg)
Post foil wrap, saucin', and grillin'
Just so the folks won't go to lickin' their screen.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking267.jpg)
I normally do a foil boat and oven finish. Today, I decided to go longer in the Bradley, sauced and wrapped in foil after the 4 hours of smoke. After 1 hour extra in the BS, I moved them to the oven at 375 deg. I should have left the temp down lower since they were already sauced up. Foil wrapped is hotter than the foil boat and I didn't adjust for the difference. As it was, the BBQ sauce was over cooked on the back of the back ribs. Still tasty though.
That looks so good, Giz.
I have a smallish brisket flat cooking now. Can't wait to see how it turns out.
In answer to the Iowa beef question, we have a fine California answer: Harris Ranch. I say that recognizing that everyone has there backyard loyalties, but IMO, they put out some very fine beef. Worth a peek, anyway: http://www.harrisranch.com/index2.php
Hope everyone is enjoying the long weekend.
Gizmo,
The dinosaur bones look good. How long did you cooked them and at what temperature. Mine came out great, except a little tougher then I would have liked. I rarely can get decent beef ribs in my area and this was a treat. I did on slab Asian style, after appling smoke I finished by braising in the oven at 225°F. The other I used a spicy rub, and fully smoked cooked it in the smoker at 225°F. Total cook time for each slab was 6 hours. Unfortunately I was only able to get one rib from each slab, the rest was devoured by relatives. Used 1:40 hours of smoke, combination of pecan and hickory.
At 0700 I put 18lbs of Spare ribs in. A modified Alton Brown rub. After three hours of Hickory @ 200, they will get Cast iron / foil boated, a braising sauce, and into the 200F convection oven for 6 hours.
Doing a double smoked picnic ham --I'm only going to leave it in the smoker during the smokin' period. Then I will wrapped it once it is cooled in plastic and give it a few days in the refrig so the smoke flavors through it before I bake it.
Also I'm smokin' the deckel end of a corned beef. (Ya I know it is a lazy man's way of doing things.)
The corned beef we will eat today.
Happy Labor Day All~~!
Olds
Sounds good Olds. I've not done the ham thing yet. I'm thinking about curing one from scratch for Christmas dinner, but that is alot of pressure without a practice round....
I've got a couple of yard birds that will get KyNola's Jans rub and go in the smoker after the ribs come out.
It all sounds great!!
Chrispy
The chickens do not smell "right" - in the trash they go.
Quote from: Habanero Smoker on September 01, 2008, 02:32:01 AM
Gizmo,
The dinosaur bones look good. How long did you cooked them and at what temperature. Mine came out great, except a little tougher then I would have liked. I rarely can get decent beef ribs in my area and this was a treat. I did on slab Asian style, after appling smoke I finished by braising in the oven at 225°F. The other I used a spicy rub, and fully smoked cooked it in the smoker at 225°F. Total cook time for each slab was 6 hours. Unfortunately I was only able to get one rib from each slab, the rest was devoured by relatives. Used 1:40 hours of smoke, combination of pecan and hickory.
They got the same treatment this time as the baby backs.
4 hours of smoke at 210 deg, they were the top two racks starting at the 2nd rack position from top on a 6 rack. I sprayed them with AJ after 1.5 hours of smoke and 3 hours of smoke. Did about 1 hour more in the BS wrapped in foil with the oven temp set to 260. Wasn't recovering from pulling and wrapping in foil, 1 rack at a time, so I moved them to the house oven and 375 deg for about 1 hour. I usually don't do the BS post smoke because of the recovery time and that is why I felt I must rush the ribs so I could feed the company by 5:30 or 6:00. The higher than normal oven temp and being wrapped in foil instead of a foil pan with foil on top caused the sauce to burn but the meat was still good. Hint: if making a change, don't do multiple major changes at the same time. Put Iceman's sauce on one Rack of Beef, a sauce I made with the Naga Pepper on the other rack. One rack of baby backs got Iceman's, another got mine, a third received some Korean BBQ sauce while the fourth went naked. After pulling out of the oven, I tosse them on the Ranch Grill for about 5 minutes to carmelize the sauce on the top of the ribs (only the sauce on the bottom of the ribs was burnt from the oven, and that from a convection oven :(. Obviously more experimentation is needed on a regular basis. ;) Hey, mabe I can use that excuse to make ribs every weekend. Fresh salsa, chips, shrimp with atomic c0cktail sauce, curry couscous, and a spring salad rounded out the meal along with beer and tequilla.
The ham "skin" turned out just great... now the ham will be "curing" for a few days.
This is the Deckle end of the cornbeef I did today as well. (Image is a little to wide for this posting board.)
http://www.susanminor.org/Rayeimages/smoked-deckle.jpg
Gizmo;
Thanks for the information. I may use the oven in the latter stages next time to get them a little more tender. My total cook time was 6 hours, and the temperature was pretty much at 225°F the whole time.
Good lord Olds..that point looks awesome!
C
Nice deckle, Olds!
My ribs were awesome.
A couple of beef fattys, some roasted garlic sausage and a pork fatty from the leftover sausage mix. Busy day!
http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00592.jpg[/img]](http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00592.jpg) (http://[img)
Quote from: Habanero Smoker on September 01, 2008, 02:46:42 PM
Gizmo;
Thanks for the information. I may use the oven in the latter stages next time to get them a little more tender. My total cook time was 6 hours, and the temperature was pretty much at 225°F the whole time.
The foil wrap or boat with some liquid for 90 to 120 minutes is what I find makes the ribs tender and juicy. These were not falling off the bone (a light touch and the meat is on the plate and you can't pick up a bone with meat on it) but when trying to cut them, with a little pressure from the knife, they fell apart.
Giz,
I did 3 racks of good size back ribs. Used Jan's Dry Rub. 2 hours and 40 minutes of hickory smoke at 220 then individual foil wrap with a splash of apple juice in the package. Into the house oven at 220 degrees for 3 hours. Turned out just like yours. Very moist and tender, almost falling off the bone. My wife loved them.
KyNola
Smokin' Soon,
Looks good!
How about looking at this THIS LINK. (http://www.susanminor.org/forums/showpost.php?p=823&postcount=37)
Your image KB and size make it a slow load for our dial up folks.
Thanks
Olds
Oldman, how do I reduce the file size from photobucket? Do I have to reduce it to e-mail size before I upload to photobucket?
Yes you should re-size your images before you upload to your server...In your case photobucket. If you don't have software to do it then do get IrfanView (http://www.irfanview.com). If I remember correctly (I don't use IrfanView) you address the foot print in the program via edit --> size... I could be wrong but it will be something close to that--just check the help file, and when you go to save the image there is an option concerning the KB size. 60% of full JPG is good. If you go down to 50% the image starts to suffer. At 30 -40% the image is not worth posting.
If you have a problem understanding IrfanView I have it on my system let me know what it is, and I will look at it to help you. Let me know on the Help Forum...address the posting to me.
Olds
Photobucket will size them when you up load. All you have to do is select the size before uploading. The size shown 640 x 480 is my default size. Here is the screen shot showing the "Reduce to:" is just below the "Choose files" box.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/PictureSizePhotobucket2.jpg)
Quote from: Gizmo on September 01, 2008, 04:18:39 PM
Quote from: Habanero Smoker on September 01, 2008, 02:46:42 PM
Gizmo;
Thanks for the information. I may use the oven in the latter stages next time to get them a little more tender. My total cook time was 6 hours, and the temperature was pretty much at 225°F the whole time.
The foil wrap or boat with some liquid for 90 to 120 minutes is what I find makes the ribs tender and juicy. These were not falling off the bone (a light touch and the meat is on the plate and you can't pick up a bone with meat on it) but when trying to cut them, with a little pressure from the knife, they fell apart.
I'm going to have to tinker around a bit. The Asian style were braised (boated) for more then 4 hours and still were tougher then I would like. So it looks like I may have to adjust the temperature and times. That is if I ever come across beef ribs again. :)
Although I had sworn never to try to make ribs again, I went back on that yesterday.....and am glad I did. I had the meat dept. guys remove the membrane from 2 racks of back ribs and had them in the fridge overnight. Plugged in the smoker at noon, then took the ribs out, cut each slab in half, and sprinkled some Oink'r rub on them. About 1:00 I loaded the ribs into the smoker with 2 hours of Hickory bisquettes. About 4:00 I decided that they might need a bit of steaming/braising, so I wrapped them in foil with a good splash of Orange Juice (didn't have apple handy). Let them go until about 7:00 when I put them on the grill for Dad to caramelize some sauce (wanted kind of a sweet taste, so I didn't use Sop'n Sauce).
Very happy with the result. Not falling off the bone, but I was holding a clean bone when I got done with each one. One rack would have been plenty for us, but at least now we have a quick rib meal waiting for us some night. Sorry, no pics cause I don't even know where my camera is right now.
;) Way to go Tiny!
I've got a rack of beef ribs sitting in the fridge with KyNola's Jans rub on them. They will go in on Sunday.
I was not as happy with the beef ribs as I coulda been. I took them out of the smoker and into a foil wrap, splash of vaunted vinegar sauce, and into a 325 oven for 2 hours. Too hot. I should have made it 250.
In other news, I put 2 pork butts in the brine this morning.
Those 2 butts have got the rub on them and the OBS is heating up as I type this. They will get 4 hours of Hickory, then in the morning the will get moved to a 200F oven until the IT is 190.
2 butts and a brisket. On one butt I used cym on the other I added brown and raw sugar just to see which I like best.
bflo
I found some venison in the freezer from '06 (2006 not 30-06) ;)
I put some of KyNola's Jans rub on it and into a 200F smoker with 6 pucks of Oak. (It just happend to be what flavor I had six loose pucks of..)
We'll see how it comes out.
I ended up pulling the pork butts and forgeting the venison. It is now venison jerky. Not what I intended, but not bad either!
I did 40 lbs of sausage in the new smoker yesterday and I've got 4 racks of back ribs in the DBS today!
The sun is shining and the beer are cold....
Ahhh... Man... Weekends are great! It's all good! ;)
Mike
have you smoked a Should Pot Roast?
If so how.....................New to smoking.
Thanks
Hi Maja and welcome to the forum.
Around here a beef shoulder roast is called a chuck roast so I'm assuming that's what it is. It is very similar to doing a pork butt. If you are planning on pulling it I'd take the IT to 195 to 200 degrees. If you are planing on slicing you don't want to take it that high. Here are a coupl of links to posts on doing a chuck.
http://forum.bradleysmoker.com/index.php?topic=6924.0
http://forum.bradleysmoker.com/index.php?topic=2110.0
Here is another thread with some pictures where I did a chuck roast.
Hope that helps
Mike
Sorry Maja... I forgot that last link! ::)
http://forum.bradleysmoker.com/index.php?topic=5660.0
Mike
I will be a busy boy this weekend, pork loin roasts on sale, will get some Hab's Caniadian started, will use some for a garlic bratwurst sausage, have 2 yardbirds brining for a good smoking then in the Big Easy thing for crisping. Weather is great! Adult beverages are fully stocked, no timetables for completion. Gotta just "Smell the Smoke" and enjoy!
Just some small petite ribs. Hardley any meat.
When 1 rib = a rack
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking277.jpg)
A little Onederful rub and 2 hours 40 min of mesquite.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking279.jpg)
About 3 hours wrapped in foil and AJ.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking280.jpg)
Some garlic and onion augrats with a mixture of smoked cheese.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking283.jpg)
No fancy plating this time. Just drop and chomp. Yah, 1 rib. :P
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking285.jpg)
More like eating prime rib, than just plain old beef ribs.
These were from the Asian Market. They are "beef short ribs" aka "SUON BO DAI HAN" before they are cut to be short.
This size would make Texas proud.
WOW Giz...I'm drooling...just dooling...having trouble typing...:) WANT SOME...LOOKS GOOD...WANT SOME...Is someone swinging a teabag in front of my face? GIZMO GOOOODDDD...!!!!
But did you miss the note about the devil wood? ;D
Looks good Gizmo!
Quote from: Gizmo on September 27, 2008, 10:52:39 PM
But did you miss the note about the devil wood? ;D
I was gonna ask about the Messy wood !!! What was WTS holding the teabag in front of YOU Giz? I cant agree more on the plating. If your house is like mine its drop and pull back fingers before they become bloody stumps. The natives can get restless waiting for ribs.
Giz - that is awesome looking.
It's damp and rainy here and I have to work :( so nothing in the smoker this weekend :( . Just started some spaghetti sauce - it might become lasagna later....
Those look fantastic Giz! 8)
Wow!
Mike
Quote from: deb415611 on September 28, 2008, 05:35:49 AM
Giz - that is awesome looking.
It's damp and rainy here and I have to work :( so nothing in the smoker this weekend :( . Just started some spaghetti sauce - it might become lasagna later....
Hopefully you have some smoked fatties and smoked meatballs to toss in. :)
Quote from: Gizmo on September 28, 2008, 11:50:02 AM
Quote from: deb415611 on September 28, 2008, 05:35:49 AM
Giz - that is awesome looking.
It's damp and rainy here and I have to work :( so nothing in the smoker this weekend :( . Just started some spaghetti sauce - it might become lasagna later....
Hopefully you have some smoked fatties and smoked meatballs to toss in. :)
No, no smoked fatties or meatballs to throw in. :( I did make some ricotta & was trying to decide how it would be with apple smoked salt. I opted just for sea salt though.
Did some dinosaur bones last night and have some left over for tonight.
My new stock of bisquettes arrived yesterday, and i need to get back in the saddle.
So on Sunday i'm gonna blow the cobwebs of the OBS, and do me some chicken & ribs(http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
I doing 5 lbs of Nepas jerky, since he was kind enough to share the recipe with all. One variation though....using Teriyake instead of soy...can't wait till the morning when it goes in the smoker!!!!
Hey Deb...tell me about making ricotta?? Please?
Quote from: La Quinta on October 03, 2008, 08:20:42 PM
Hey Deb...tell me about making ricotta?? Please?
I had never made it before but had read that it was really easy. I was working at home and didn't want to take the time to leave the house to go to the store..... googled ricotta and this was what I came up with http://www.101cookbooks.com/archives/000282.html I looked around and the recipes all seemed to be the same. 4 parts milk to one part buttermilk. I had milk and I had buttermilk so I figured I would give it a try. I used skim milk and it came out pretty good (considering it was skim milk). I want to try to find some really fresh whole milk & try it with that. From what I read the better the milk the better the ricotta you end up with.
There is a place a few hours away that does cheesemaking classes - someday I'm going to find the time to take the class.
Very...very kool...I like that you want to try to make your own...I have made mozzerella...it came out like a bowling ball!!! I'll try again...I'm good with recipe failures...have had them many times...that's what makes you a good cook...FAILURES!!!!! Interesting isn't it? :D
Quote from: La Quinta on October 04, 2008, 08:22:36 PM
Very...very kool...I like that you want to try to make your own...I have made mozzerella...it came out like a bowling ball!!! I'll try again...I'm good with recipe failures...have had them many times...that's what makes you a good cook...FAILURES!!!!! Interesting isn't it? :D
I hadn't looked at the classes for awhile but the fall ones are all sold out -none til spring. This is the lineup for cheesemaking 101 --
Farmhouse Cheddar, Queso Blanco, Mascarpone, Whole Milk and Whey Ricottas and a 30 Minute Mozzarella. Plus learn to make Fromage Blanc, Creme Fraiche and Mascarpone . Not like I need to know how to do another thing anyways ;D
Hey LQ & everyone else- do you bake? Peter Reinhart is starting testing for his new book in a few weeks. I tested for his last book it was wicked cool. Check out his blog for details. http://peterreinhart.typepad.com/
Failures -- yup certainly had my share but certainly does make you a better cook. Many of mine come from my inability to follow the recipe as written :o ;D.
WOW...read the reviews of his trips...very kool...I love to make bread...a lot...the kneading just does it for me...can't imagine how they did the mixing by hand in the "old days"! We mix in the KitchenAid...and I knead on the coolish (as coolish as we can get here) granite. My husband and I love the entire process...the proofing...the waiting...love, love, love to make bread...baking anything else...NOT SO MUCH!! Hubby is the pie and cake boy...other then bread...measuring is not my strong suit!!! :)
Quote from: La Quinta on October 06, 2008, 07:51:36 PM
WOW...read the reviews of his trips...very kool...I love to make bread...a lot...the kneading just does it for me...can't imagine how they did the mixing by hand in the "old days"! We mix in the KitchenAid...and I knead on the coolish (as coolish as we can get here) granite. My husband and I love the entire process...the proofing...the waiting...love, love, love to make bread...baking anything else...NOT SO MUCH!! Hubby is the pie and cake boy...other then bread...measuring is not my strong suit!!! :)
Bread is what I enjoy baking the most too. I do bake other things - I have a 17 yr old son who eats non-stop. There are at least two types of cookie dough balls in the freezer most of the time. When I'm not in deadline mode at work there are also usually burger & hot dog rolls in the freezer too. I do pizza almost every week. Today I was thinking that the next time I make pizza I need to make a pulled pork barbeque pizza with Iceman's sauce.
Dang Deb will you adopt me...will work for bbq or pizza, like playing xbox and will take out the trash! ;D
C
Quote from: westexasmoker on October 06, 2008, 08:28:00 PM
Dang Deb will you adopt me...will work for bbq or pizza, like playing xbox and will take out the trash! ;D
C
I will even cut the grass, and wash windows!!
I'd dust....and I'm really good at folding laundry!! But...I really like to cook!! ;D
;D Need someone to do the bathrooms, my cleaning person has disappeared ;D
Can I use a power washer? :D
Quote from: Gizmo on October 07, 2008, 06:32:43 PM
Can I use a power washer? :D
Would Mrs. Giz let you use the power washer? ;D
Oh...sure she would!!! :D
What she doesn't know can't hurt and if the bathroom is clean when all is said and done, no complaints.
See Deb...we'll go shoppng (you me and VA...Gizzi'e Mrs)...Giz and my hubby can pressure clean the toidies...we'll get back and cook... the "boys" can make adult beverages...it's a plan... ::)
I'll start on the beverages right now. 8)
Ok, ok as long as the power washer is being used while I'm not home .... and the drinks are ready (and not gone) when LQ, Mrs Giz & I get back. One of you guys will need to watch the smoker but remember that LQ & I know how much time that really takes ;D
Well, all I can say is it better not be one of those all day shopping deals unless you are buying tools for me to use. ;D
No promises on late arrivals not getting any Italian Cadillac Margaritas or having any of this left over.
7 lbs
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking290.jpg)
Giz -
Italian Cadillac Margarita?
there is a Cabellas about an hour away - I guess we could check out the smoking section & see what toys we could find. We have to drive 1/2 way to it to get to decent shopping.......... although I bet LQ & Mrs Giz might like to shop in NYC ? It's a day trip from here.
Finally able to get some smoking in. Got two briskets today at Sam's. Trying something new on one of them. I generally like to rub with olive oil, salt, pepper, garlic, and onion. One of these I prepared the same as usual and the other I applied olive oil and Ice's butt rub.
Life is good - My high temp screens have arrived (Thanks Tiny), two briskets in the smoker (one for dinner on Sunday), currently drinking some wine we got in Tennessee and will probably have some more at Sunday's dinner, stitches come out Monday and Golf on Tuesday.
GIZMO...you are doing jerky aren't ya?
Deb...gotta be honest...been to NYC a bunch...I don't really shop!! Makes me a freak girl...but...I don't like it...on the other hand...my hubby thinks it's the best thing since sliced bread to shop!! Go figure!! :D Must be why we've been married...god knows how many years!! I do the cooking...he does the shopping!! Works for us!! ;D
Doin a pork loin studded with garlic wrapped in bacon (I know seems overkill) but loin can get dry...just for a couple hours (it's only 2lbs)...gettin hungry!!!
LQ,
I don't like to shop either - I thought I was the freak girl and wasn't ready to admit it :D
The pork loin sounds awesome. I'm stuck at work and dinner was nuked.
Deb
Mrs Giz is not a shopper either. I guess you all are stuck eating and drinking with the boys. :D
Yes, the jerky is done but I have about 1/2 lb reserved for a wet marinade that I am going throw together and kick it way up with some of Huh's ghost pepper heat. I need to satisfy some folks at work. :P
Go for it Giz , They'll be satisfied into a full streamed sweat ! :o 8)
Coyote
im back in the game...
what shall it be...
i dig the pig...
more later...
j o
I've got 4 butts in the brine - they go in tonight.
Welcome back J O.
Doing Dinasaurus Rex tomorrow.
takin this weekend off.. may do something different next weekend... a pork loin..need to get some herbs for it... any one think 16 lbs is to much?
Boneless turkey breast, ABT's.
Did a meatloaf last week, ground turkey for chili, and rolled chicken breast, all from this site and all were GREAT!!!!
Thanks everyone!! :) :) :)
Yeah welcome back "O" (http://www.smileygenerator.us/community/html/emoticons/spoton.gif)
Tonight i'll be smoking a couple of nice pastramis (http://i149.photobucket.com/albums/s62/Gitster59/jb.gif)................(http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Just putting a 5lb. brisket in some red wine for bout an hour. Game plan is Montreal smoked meat.
Just got two pork butts. Going to get some rub on them & figure out when they are going in the smoker. I'm thinking pulled pork, baked beans, coleslaw & cornbread for tomorrow. Maybe some corn - I think a couple of the farms around still have corn. For dessert I think either apple crisp or if I find some energy I might make an apple pizza.
Now to figure out what we are having today......
alright all
have decided to make a pork loin next weekend and am going to make a BEEFMANN ITALIAN PORK LOIN
the loin will be covered in olive garlic, a beefmann rubb and italian seasoning...
only question left is should i do a 8 pounder or 2 8 pounders?
any ideas
plus smoke with maple
Beefman,
why do one eight pounder when you can do two? Leftovers are always good!
Deb
Yup!
I gotta go with Deb on this one for sure! ;)
Mike
Go for two when you are the home team.
Just took a rack of spareribs out of it cure. I'm going to try a Smoked Cured Pork Rib recipe Mike (Mr. Walleye) stirred me to. The recipe called for it to be wet cure, but I'm attempting it with a dry cure. Suppose to be like eating bacon on a stick. If I have time, I'll also make some pulled beef.
Habs, recipe please. :)
Quote from: Habanero Smoker on October 18, 2008, 01:45:02 PM
Suppose to be like eating bacon on a stick.
Bacon on a stick?........Oh we have to know this recipe!!!!!!
Quote from: Habanero Smoker on October 18, 2008, 01:45:02 PM
Just took a rack of spareribs out of it cure. I'm going to try a Smoked Cured Pork Rib recipe Mike (Mr. Walleye) stirred me to. The recipe called for it to be wet cure, but I'm attempting it with a dry cure. Suppose to be like eating bacon on a stick. If I have time, I'll also make some pulled beef.
Habs
I forgot all about that recipe. Let us know how you make out with it and what changes you made to it. I was going to try it and I forgot all about it! I'm gettin' old! ???
How can "Bacon on a Stick" be bad? ::)
Mmmm... Bacon... Mmmm Ribs... Mmmm... Bacon... Mmmm Ribs... :P
Mike
Just got done chowin down a boneless turkey breast roast!! O MY GOD!!! it was awesome, also a pumpkin crumble cake from this site!! I believe I have died and gone to heaven!!
ABT's tommorriw.
Sounds like a great weekend Schneep!
Ya gotta love it when a plan comes together! ;)
Mike
I'm with Mr. Walley on this one....Bacon on a stick....Wow I gotta try that one.
Habs
I forgot all about that recipe. Let us know how you make out with it and what changes you made to it. I was going to try it and I forgot all about it! I'm gettin' old! ???
How can "Bacon on a Stick" be bad? ::)
Mmmm... Bacon... Mmmm Ribs... Mmmm... Bacon... Mmmm Ribs... :P
Mike
[/quote]
gotta love this site with all its comeraderie and information with in it....
Smoken 25lbs of belly becon. 1st half done and cooling, 2nd half smoking now. Just bought a doz eggs and dug potatos sounds like a farmers breakfest tomarrow. :)
Beefman...do Hab's Canadian Bacon...well worth the week...but cut that big second 8lb sucker in half...do Canadian bacon with 4lbs...then vac and freeze the other four lbs...no rush dude...I have a great recipe for an asian marinade for that other puppy...I'd be happy to share with ya...
This is my first time with "Bacon on a Stick", so I'm not sure how it will turn out. But I figured the worse that can happen the first time is that I cured it too long or not long enough. I'll be smoking/cooking them today. Should have the results by 5 PM.
I am curious to find out how the bacon on a stick turns out.
La Q .. would love the recipe for it ... please send it to me.. or post it... thanks in advance
I'll PM ya Beef....tomorrow...
Fist I want to say that my main goal for this weekend was to make pulled beef using Mike's recipe. I had the meat aging in the back of the refrigerator. Sunday when I pulled it out to season it, part of it was partially frozen. A small area where the meat had been touching the rear wall got too cold, so I seasoned the meat, moved it away from the wall and I should be smoking/cooking that today.
As for the cured ribs (Bacon on a Stick). The flavor is more like ham, but my taste buds were off due to allergies. I posted my first results here:
Smoked Cured Ribs (Bacon on a Stick) (http://forum.bradleysmoker.com/index.php?topic=8138.0)
I've got 4 yard birds and a bulk pack of chicken legs to smoke for a get together tomorrow.
I bought three briskets for pastrami today, and at the grocery store they had leg quarters on sale for $0.59/lb - I bought 8 lbs - they are in now with KyNolas Jans rub and 3 hours of Oak @225.
pics to follow
Got two full racks of short ribs and cross cut ribs, resting on the counter while the smoker is a heating up!
C
Just the boy, the TV and me in the house today, so a great day to get back in the saddle. 3 racks of babybacks smoked in 3 hours of apple, maple and hickory. All racks mustard slathered. 2 rubbed with a hot/sweet rub. One rubbed with crushed garlic, onion powder, salt pepper annd Italian seasoning. All in the foil pan in a 215 oven as we speak. Will pull them out around 4:30 for a bit of grilling/glazing with the Soppin Sauce. The house smells great.
Hoping Cal can pull it off. If not, I still have good time with the boy, the ribs, and a beer or two.
House smells great.
I will be making smoking Hi Mountain Original jerky and a couple turkey breasts this weekend.
Can't wait
I've got three briskets that should be coming out of the pastrami cure shortly.
2 pork butts going in in shortly for 6 hours of smoke and then into the oven to finish over night. 6 racks of baby backs going on in the morning for a 2:30 kickoff of the Big Red! Go Huskers beat K-State!!! Family is coming over for a pre game feast of ribs and pulled pork!!
It will be time soon to make myself a black russian and watch the smoke roll.
Terry
Just smoked up 10 pounds of homemade pepperoni last night. Plan to make more and stock up before the first snow ;D
Holy Cow! You guys have been busy! :o
I gotta head out of town for a wedding this weekend so the smoker will get a break. I'll have to do twice as much next weekend for sure! ;)
Mike
One word
TASSO ;D
Been in since 1pm today
nepas
Jus some big fat ribs here
(http://i282.photobucket.com/albums/kk250/smokinsoon/SMOKER124.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/SMOKER126.jpg)
Quote from: Smokin Soon on November 14, 2008, 06:14:54 PM
Jus some big fat ribs here
(http://i282.photobucket.com/albums/kk250/smokinsoon/SMOKER124.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/SMOKER126.jpg)
Ah Smokin Pronto esas costillas miran awsome.
Those are so good lookin my spanish came out ;D
nepas
Translated.
Wow Smokin Soon those ribs look awsome.
Just a follow-up on those ribs, wifey says the best yet! Did a longer slower cook, 2 monster full sized racks split to take up all 4 racks in the Bradley. Did a 4 hour smoke, cooked for 2 hours more in the Bradley, then wrapped in foil with some apple juice for 2 more hours. I was worried about dried up chewy mess at this point but this long cook really did deliver some tasty ribs! No oven involved. Never have done a long cook time as this one but it was a winner!
And yes it was *Hickory*, sorry WTS
The ribs look great SS! ;)
Today did some really thin sliced pork butt and some Korean style beef ribs soaked in Soy, Hoisen Sauce garlic and onion powder a some DBS. 2hrs of hickory and on to the grill saucing and flipping. Good stuff!
http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00634.jpg[/img]](http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00634.jpg) (http://[img)
im gonna do da the beefmann topsurloin roast again :o :o :o :o :o
smokin soon--now I like the idea of the Korean style ribs with the Hoisin--how did it turn out?
T2
Korean cut ribs are great, they are cut so thin that marinade time is just 60 to 90 minutes. They catch the smoke well and don't really need that much time. The "devil wood" is actually pretty good on these. This is my first try at Filipino style pork on a stick [without the stick], and it's the best so far.
Stick Bow Crafters Turkey breast here along with the 14 oz of salt and potatoes
mmmmmmmmmmmmmmmm mmmmmmmmmmmmmmmmm good
I'm going to put those potatoes on my list.
15 lbs of pork butt in the smoker tonight as my contribution to the Grey Cup party on Sunday. If it stops raining I might sneak out tomorrow and catch a salmon or 2.
T2
Last night for supper I did 6 lbs of chicken wings. 1 hour in the smoker then into the Big Easy. This time I tried Habs suggestion and I dusted them with cornstarch. I always do my wings naked, then sauce them after. Man did they turn out perfect! Nicely browned and crisp on the outside and ohhh so tender on the inside.
Sorry no pictures....
After the wings came out I threw in a 10 lb pork butt and a 9 lb chuck. They have been in for 19 hours now and are at 167 degrees IT. The timing is fine because I always allow 24 hours for doing multiple butts and use FTC as my buffer. They look and smell fantastic! I can't say that I have ever had anything stall this long before. Oh well.... Ya can't hurry perfection! ;)
Mike
Have two pounds of Pepperoni snack sticks ready to go in the smoker later this afternoon. I used the Hi Mountain kit.
Not sure what dinner is going to be but I think it will be finished in the Big Easy.
I am so jealous...you go Ms. Deb...please do pictures...(for my hubby?) !!! The Big Easy...pepperoni sticks...Ugh...I gotta get off my butt...smoke some stuff...
For the puppy sticks...what casing do you use? And the diameter? I haven't tried to make them...make a lot of sausage...like Italian, breakfast, andouille...etc...fat ones...usually use pork casings...fresh...(the salted ones are really not for me).
Any help you can offer would be great??? :)
LQ,
The Big Easy didn't happen. I couldn't get anywhere near the meat section at the grocery store. I ended up making homemade mac & cheese.
Pepperoni sticks -- I used the Hi Mountain kit. It uses 21 mm kind of reddish collagen casings. The collagen casings are easy to work with but they have an odd taste - not sure if it is the color in the casing or if the regular collagen casings would have the same taste. I haven't done any sausage - this was my second time with the pep sticks- did some last weekend too. Last week I made some beef & some turkey sticks. The beef was 90% ground beef. The turkey ones were made with ground turkey breast. I figured they would both be dry & nasty but I was pleasantly surprised. They were both good. I'm sure they would have been better with more fat but..... ;)
LQ - what do you to stuff your sausage with. I am using the kitchen aid and hate it. I think I can deal with it for the grinding but the stuffing seemed to take far longer than I thought it should. Whoever designed the plastic plunger piece needs to be fired. Why it is not a round piece of plastic I'll never know - I felt like more meat went up the sides than went down into the stuffer. I think a vertical stuffer needs to go on the Christmas list since I would love to do some sausage. I keep looking at the turkey & cherry sausage in Charcutiere.
I will get some pics for Mr. LQ. Remind me if I forget as I'm not on the computer with the pictures right now.
Deb
i know what you mean.
I will suggest you buy the 10# vertical stuffer as a minimum. I usually make around six pound batches and I only have a 5# stuffer. PITA
However it sure beats our Kitchen Aid.
:)
Quote from: sherlock on November 25, 2008, 08:52:09 AM
i know what you mean.
I will suggest you buy the 10# vertical stuffer as a minimum. I usually make around six pound batches and I only have a 5# stuffer. PITA
However it sure beats our Kitchen Aid.
:)
Thanks Sherlock, I was thinking 5# would be enough, I'll start looking at the 10# ones.
Quote from: deb415611 on November 25, 2008, 09:31:38 AM
Quote from: sherlock on November 25, 2008, 08:52:09 AM
i know what you mean.
I will suggest you buy the 10# vertical stuffer as a minimum. I usually make around six pound batches and I only have a 5# stuffer. PITA
However it sure beats our Kitchen Aid.
:)
Thanks Sherlock, I was thinking 5# would be enough, I'll start looking at the 10# ones.
Deb,
I always went with the bigger is better frame of mind. But I found my 5# Grizzly stuffer on Ebay for $59 The 15lb stuffers are around $249 if I remember right. I said to myself, Self for $200 bucks I can reload the darn thing alot of times. Most small batch recipes for sausage are for 5 or 10lbs anyway. So its only one reload. It isn't that big of a deal to reload the stuffer. IMHO
The Bird is in the OBS - 4 hours of Apple on the way.
Decided to do two turkey breasts instead of a whole turkey. Doing the brined (with cure) herb turkey breast from Charcuturie. Will smoke with Cherry & then finish in the oven. The second one is in an apple cider brine - don't think I'm going to smoke that one. Planning all the timing on everything now.
10.5 -- thanks for the input, I wasn't liking the price of the bigger ones. I'll look around for the Grizzly. My husband keeps asking what I want for Christmas. My list will be a stuffer and a meat slicer :)
Have a great Thanksgiving everyone!!!!
Deb
I just rotated the bird and hooked up the ET-73...
IT is 161F !! ??
already ?
??? ??? ??? ??? ???
Garlic Parmesan Wings and a couple of Fattys
Wings after 2 hours smoke going into the Big Easy
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00648.jpg)
A quick blast in the Big Easy
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00650.jpg)
Second batch of wings in now, just put Fattys in
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00647.jpg)
Fattys about to be inhaled
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00652.jpg)
"Very" nicely done SS! :P :P ;)
Mike
SS
What recipe did you use for the fatties.
I mad some once and they came out very different
nathan
Those were of the "kitchen sink" variety. 50% pork and beef. Minced onion, garlic powder, cure, opened up a couple Longinsa sausages and threw them in also.
Dang good looking SS. Can't wait to get back to town and try some fatties like that.
Damn SS, I can smell those fatties all the way over here. :D
No 24 hour rest here. I'm having lunch NOW!!!
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00653.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00655.jpg)
Quote from: Smokin Soon on November 27, 2008, 10:53:41 PM
Fattys about to be inhaled
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00652.jpg)
SS
Goyya love them fattys.............looks great
nepas
I takin a couple days off from smokin...............then some Landjaeger ;D
nepas
House smells good now!
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00657.jpg)
Brisket for us this weekend.
But Nepas, noooooooooooo. :D :D :D
Brisket has been in the DBS now for about 4 hours, with a combo of devil wood and maple. Didn't want to risk four hours of the M-word on this piece of beef. When I get home from work, out of the smoker and into the foil pan with a splash of apple juice, then popped into a 205* oven over night. Can't wait for tomorrow.
Just put a bunch of cheese in. Provolone, swiss, sharp chedar, Fontina, Jalapenio Jack, and Gouda. Christmas presents for neighbors I am thinking. Sure beats a plate of cookies!!! ;D
:'( :'( :'( I can maybe try to give smoked cheese as a gift for Valentine's Day??? I think people would love it??? ;D
Got some wings swimming in magic soup for tomorrow.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00658.jpg)
Two of my friends have commited to buy Big Easy's with the sole purpose of increasing the capacity of wings. The DBS will probably load 3 Big Easy's. They like the garlic parmesan better than the hot. I have the fire on the side for those who wish and a Buffalo Blue cheese dip too. Niners game made them hungry I guess! One bowl half gone. This one I left a lot of the minced garlic on the wings and nobody found it excessive. Aslo the smoke was all Maple this time and that seems to work best. I like Hickory myself but majority says Apple.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00659.jpg)
SS,
Those look incredible! Would you be willing to part with the wing recipe?? The recipe site doesn't have many and those wings look perfect. If the BE turns wings like that out consistantly I may have to get one. The oil is too big of a pain for cooking up a couple dozen wings.
First run at a Bison Tri-Tip
Rub last night.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking307.jpg)
1 hour of cold smoke (oak)
Boated with just a bit of beef broth and covered with Bacon.
Multizone Cowboy charcoal (and funny it didn't have mesquite) fire for a fairly slow cook.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking310.jpg)
Off the grill.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking311.jpg)
Very tasty, and juicy
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking313.jpg)
The bacon was a good topper on the beans.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking315.jpg)
Bison is killer isn't it Giz??? Looks fabulous...YUMMY!!! :)
Definately worth a few more experiments as my brogther-in-law supplied this one. Not sure what the per pound was but they tend to be a bit high. I didn't want to alter the flavor drastically beyond the rub as I wanted to see how the base flavor tastes. Outstanding. Almost don't want to try anything else as the original is hard to beat. I do have some Creole Garlic Butter injection that I have used on a regular beef tri-tip. If I ever get another, I will give this a try as well.
That looks sooooo good! I have always wanted to try that. Friends have told me about Bison Filet Mignon and Rib Eye, but never Bison Tri-Tip. Yum! ;D
Temp is to be down around mid forties this weekend and may try some cheese. I bought small blocks of Cabots Vermont Cheddar and Monteray jack. I don't know if I will like it or not. I have eaten store bought smoked guyere and did not like it. I am thinking of two hours with apple. Any suggestions?
nathan
SS
Just saw your fattie reply. What is Longinsa sausages?
???
Sherlock, Longinesa is probably hard to find in Fla. The one I use is the filipino variety. If you have any asian markets check there. Another option I will use is Linguica, very easy to find. If you like a little heat use the he hot ones. Just open the casings and mix well with the ground meat. Fattys are real crowd pleasers because nobody has ever tried amything quite like it!
Buck, my recipe changes every time but I use a mix of soy sauce, white vinigar, Chinese Garlic hosin sauce and a splash of whatever soft drink you have around. It sweetens it up a bit. On this batch I used a TON of minced garlic. For a non-hot sauce I use a mix of Stubbs and Ice's sauce. I will grind about a cup of fresh Parmesan and half goes in the sauce with 1 min in the micro. The rest is for a final sprinkle.
I should write things down, but when I do these It's usually party time!! ;D
:(
Disappointed!!!!!!!!!!
Was going to try cheese this weekend. Temp was forecast to be down around 47 deg. This morning forecast indicates low temp will only be 53. Is it safe to go ahead and try it?
Quote from: sherlock on December 09, 2008, 04:50:34 AM
:(
Disappointed!!!!!!!!!!
Was going to try cheese this weekend. Temp was forecast to be down around 47 deg. This morning forecast indicates low temp will only be 53. Is it safe to go ahead and try it?
I think you can pull it off, just make sure and use ice in your water bowl and you might have to keep door proped open just a bit. Thats what I usaually have to do here, lucky today though have a cold front moving through and high temp of 39 dropping to 29 throughout the day!
C
Quote from: sherlock on December 09, 2008, 04:50:34 AM
:(
Disappointed!!!!!!!!!!
Was going to try cheese this weekend. Temp was forecast to be down around 47 deg. This morning forecast indicates low temp will only be 53. Is it safe to go ahead and try it?
I did some @ 47F, It got a little warm. Next time I will put a tray of ice on the bottom rack as well as in the bowl.
Quote from: sherlock on December 09, 2008, 04:50:34 AM
:(
Disappointed!!!!!!!!!!
Was going to try cheese this weekend. Temp was forecast to be down around 47 deg. This morning forecast indicates low temp will only be 53. Is it safe to go ahead and try it?
Should be but you can always move the smoke gen away from the BS with a cheap card board box and a piece of aluminum dryer hose.
Giz
Thats some serious good eats..........is that a weber performer you got it on.
nepas
I am going to do it.
Haven't I read somewhere that I shouldn't eat it for 10 to 14 days?
I hate waiting.
I prefer instant gratification ;D
Quote from: sherlock on December 10, 2008, 08:20:13 AM
I am going to do it.
Haven't I read somewhere that I shouldn't eat it for 10 to 14 days?
I hate waiting.
I prefer instant gratification ;D
I have eaten smoked cheese right out of the smoker, wrapped in plastic wrap for 24 hours in fridge. cryovaced for 2 weeks. The 24 hours taste test is the best IMHO. gives the flavor time to soak in.
I haven't done much lately but it looks like the weekend is going to be clear...
I'm going to go read the sausage section of Charcuterie & then start some summer sausage. Hopefully this will be the last time I have to deal with the kitchen aid for stuffing (it's only the 2nd time but I hated the first) ....
Then I'm going to BJs to get some cheese to smoke this weekend.
Anybody know what a spoon roast is? Looks like it might be top sirloin. I bought one because it looked like it wanted to go in the Big Easy on Sunday.
Quote from: sherlock on December 10, 2008, 08:20:13 AM
I am going to do it.
Haven't I read somewhere that I shouldn't eat it for 10 to 14 days?
I hate waiting.
I prefer instant gratification ;D
The longer you can hold out, the better the taste, IMO. Right out of the smoker makes it taste like ash.
Quote from: deb415611 on December 12, 2008, 11:21:55 AM
I haven't done much lately but it looks like the weekend is going to be clear...
I'm going to go read the sausage section of Charcuterie & then start some summer sausage. Hopefully this will be the last time I have to deal with the kitchen aid for stuffing (it's only the 2nd time but I hated the first) ....
Then I'm going to BJs to get some cheese to smoke this weekend.
Anybody know what a spoon roast is? Looks like it might be top sirloin. I bought one because it looked like it wanted to go in the Big Easy on Sunday.
Here's what I got from practicallyedible.com:
Spoon Roast
Spoon Roast is not an actual cut of meat, but rather a marketing term for a cut of beef sirloin, top sirloin roast or "sirloin beef bottom tips", or a cut of lamb, that with low and slow cooking comes out so tender you can "scoop the meat with a spoon." So, essentially, it is somewhat close to being higher grade of pot roast beef that doesn't require quite as much cooking time as a pot roast.
Some stores tumble Spoon Roasts for you in a marinade.
Cooking Tips
Bake in oven with some water in a covered casserole dish at 325 F (160 C), allowing 15 minutes per pound for rare, 18 minutes per pound for medium, 20 to 25 minutes per pound for well done.
History
The term "Spoon Roast" was possibly invented by the owner (a Mr Schneider) of the Longmeadow Community Market (closed January 2003) in Longmeadow, Massachusetts, sometime after the mid 1950s. His Spoon Roast cut was a top sirloin section, cut in half opposite to how you'd cut it for steaks.
Let us know how it turns out (hint:pics) and let us know what type of cheese you get!
SD
Thanks Duck!
I'm not so sure that it should go in the Big Easy now based on what you found...... I am craving medium rare, I don't want to eat it with a spoon. hmmmmmm ??? I might still try it in the Big Easy..... however it's done it's going to get the Beefman garlic treatment
pics will follow
Why not throw some smoke on it and then into the Big Easy? Get the best of both worlds! I'm gonna hold you to the pics promise! ;D
Thanks Duck, I've been wondering for the longest time what exactly a spoon roast was. It seems to vary market to market.
Quote from: Smoking Duck on December 12, 2008, 11:49:22 AM
Why not throw some smoke on it and then into the Big Easy? Get the best of both worlds! I'm gonna hold you to the pics promise! ;D
I think the timing on the sausage is going to work out so that the roast can go into the smoker with the sausage & then in the big easy.
Maybe even pics of the sausage :) I owe LQ some sausage pics.
Quote from: HCT on December 12, 2008, 11:52:43 AM
Thanks Duck, I've been wondering for the longest time what exactly a spoon roast was. It seems to vary market to market.
HCT,
The only place I have ever seen it is Antonellis. Stopped there this morning and grabbed a couple pork butts & some frozen pork belly (they did not have fresh)
I'm going to start some belly bacon this weekend too.
Then I demand pics of the bacon as well! ;D
Quote from: Smoking Duck on December 12, 2008, 11:58:43 AM
Then I demand pics of the bacon as well! ;D
Demand?????? ;D
Hi Deb,
Big Y sells it but I never could find it in the case (I never buy meat from the case). They advertise it in small print with the sirloin steaks. Go figure.
I take it you didn't loose power. Just got mine back a little while ago, prolly gonna loose it again with all the high wind up here..
Quote from: HCT on December 12, 2008, 12:10:17 PM
Hi Deb,
Big Y sells it but I never could find it in the case (I never buy meat from the case). They advertise it in small print with the sirloin steaks. Go figure.
I take it you didn't loose power. Just got mine back a little while ago, prolly gonna loose it again with all the high wind up here..
No ice here, just rain. Just a little wind - no chance of losing power. My office lost power & it's still out (it's in NH though) and I haven't been able to log into the server all day to get the files I need. Except for a couple emails I have pretty much taken the day off.
No Big Y here. In fact we have less stores than we did last year. They closed the Price Chopper in Waterbury and then Shop Rite moved into that building.
Got to go make sausage now!
You just go with your bad self Deb!!! :D Really looking forward to your sausage pics...if you get a chance to do them!!
Quote from: La Quinta on December 12, 2008, 04:48:53 PM
You just go with your bad self Deb!!! :D Really looking forward to your sausage pics...if you get a chance to do them!!
First grind done and in the fridg for two days. Will finish on Sunday.
Howdy folks. Just stumbled on the site, enjoyed a few good reads, and signed up.
Started out looking for some tips on getting cheese through a grinder. I don't have a separate stuffer, so I'm stuffing with my grinder with a home-made horn. ($.49 plastic funnel from wal-mart with a few modifications. beats the $30 + shipping that Oster wanted.)
I'm thinking I need to mod. the grinder to get the blade out of the equation, and maybe freeze or chill the cheese so it doesn't gum up the grinder. Or I suppose I could just get a stuffer, but I'm too frugal (read, "cheap" if you prefer! :) )
Over the last couple nights, I stuffed up 60# of venison. 30# hot italian, 20# bratwurst, 10# cheddarwurst.
I'm off in a few minutes to borrow my buddy's smoker. Much bigger than my little Brinkman (R2D2). And it's propane, so once I get the temp set, It won't require as much attention. Although I do like the flavor from charcoal.
Much thanks to those who've preceded me with a wealth of information.
Happy Smoking
I have a whole trimmed NY Strip (halved for easier handling) that's been marinating for a couple of days ready to be cooked tomorrow. Marinade:
1 envelope Italian salad dressing mix (I use good seasons)
2T crushed garlic
1 palm's worth each of: onion powder, dry mustard, brown sugar, Italian seasoning.
60 cranks on the pepper mill
1 750ml bottle of red wine
1/2 to 1C of soy sauce
about a 1/4C of olive oil.
I grill this cut, but throw a few bisquettes on the burn plates to infuse some smoke. Probably some hickory with a touch of the mesquite.
This is a great choice when you have a big crowd: cheaper than prime rib, but lots of flavor and meat. Meat is carved on the thinner side, about 3/8 inch thick. We'll be serving creamed spinach and baked potatoes on the side.
I'm looking forward to Sunday.
Is the red wine to drink after 60 cranks of the pepper mill? I know I'd need it. I get winded opening the mail. ;D
Dang, Sigs. That sounds awesome. Will there be pics? Puhllllllleeeeeeeeeeze?
Consig --
That sounds awesome! Are we going to see some pics tomorrow? (I do not demand like some people, no names Duck ;D)
I just got a roast ready for tomorrrow, was I supposed to count the cranks on the peppermill?? I didn't even count the garlic cloves :-[
Deb
With a pepper mill, cranks is an easier unit than spoons.
I'll try to post some pictures and thanks for the encouragement.
Here's the weekend so far - today would be complete if I could get out of the Red Sox virtual waiting room and get some stocking stuffers.........
Started Summer Sausage yesterday. It's in a two day holding period. I don't think I diced my fat small enough but I guess I will know when it's done.
Click to enlarge
(http://i281.photobucket.com/albums/kk234/deb415611/12-13-08/th_009.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-13-08/?action=view¤t=009.jpg)
Went to the store & bought some cheese - was going to smoke today but probably tomorrow am. Not pictured is some Cabot Habanero cheddar & some Cabot Cheddar & Herb
(http://i281.photobucket.com/albums/kk234/deb415611/12-13-08/th_012.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-13-08/?action=view¤t=012.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/12-13-08/th_013.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-13-08/?action=view¤t=013.jpg)
This one is for Duck (since he requested :) ;)). Left is maple sugar & maple syrup, Right is brown sugar & black pepper
(http://i281.photobucket.com/albums/kk234/deb415611/12-13-08/th_014.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-13-08/?action=view¤t=014.jpg)
The start of tomorrow night dinner - spoon roast - beefmann style modified - garlic, onion, EVOO, black pepper, crushed red pepper, thyme, celery salt, other stuff that I can't remember. Will get some smoke & then into the Big Easy
(http://i281.photobucket.com/albums/kk234/deb415611/12-13-08/th_016.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-13-08/?action=view¤t=016.jpg)
To be baked tomorrow -- two double batches of cinnamon rolls & two loaves of multigrain bread
(http://i281.photobucket.com/albums/kk234/deb415611/12-13-08/th_017.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-13-08/?action=view¤t=017.jpg)
Holy crap Deb! :o
You've been busy! Looks great! ;)
Mike
A little busy. I have this habit of starting too many projects and getting burnt out by the end of the weekend.
Did a full load of Canadian Bacon today, decided to try the Honey-Maple cure from Sausagemaker. Also added my poorboy Maple Syrup brew after 3 days curing. I cheated and sliced one out of the smoker. YUMMY! :D
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00671.jpg)
Did it a little different this time, Used my usual 3 pack of pork roasts from Costco and split them in half. Only did 5 days of cure in the fridge and one night drying. Used a full 3 hours of Maple, pulled at 144. Seems a little more moist than my other batches.
Mmmmmm... Bacon!
Looks fantastic SS! ;)
Mike
Nice SS!
First welcome Brewmeister.
Bit of rain changed the preperation and a great sale on live tails and claws added to the changes.
$7.99/lb
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking326.jpg)
arrachera
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking327.jpg)
For NePa
surf y césped
arrachera and langosta
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking328.jpg)
Fresh out of the steamer
I am truly salivating.....not drooling...I can't even open my mouth from the coma... :D And there is that hansome bug master!!!
Yeah, he was even digging and sucking the juices and small scraps of meat out of the legs.
Talked to the Crawfish boil folks last night. Looking forward to next year's. They expect to have 20 tables or more this year.
Wow Giz, looks awesome.
They have had alot of reports on the news lately that lobster is at a crazy low price. I haven't looked since the lobsters don't like me. I can't eat anything from the sea. :(
Duck, great looking bacon, it sure does look juicy.
Giz, the reds look to be a nice size.
Debs, how many hours do you have in your day? I only get 24. ;) :D :D :D You have a very lucky family. ;D ;D
Quote from: HCT on December 14, 2008, 04:43:50 AM
Debs, how many hours do you have in your day? I only get 24. ;) :D :D :D You have a very lucky family. ;D ;D
I try for 36. I didn't do much else yesterday - And yes they are lucky - I got lucky in the Red Sox virtual waiting room - I was about to close the browser at 7:30 last night and finally got into the purchasing section - Scored a Sunday Best Sox Pack - 2 tickets to four Sunday games. My husband & son will be happy with what is in their stockings on Christmas morning. Got fairly decent seats too - the last couple years all I have been able to get was standing room & bleacher seats - this year got Pavillion inline with third base. One of the games is interleague - they are playing the Mets. It's so weird here -- the family to the right of us are Yankee fans & the family to the left are Mets - makes for an interesting neighborhood.
Got to cut up some cheese to go in the smoker......
Thanks Deb and HCT.
Deb, sorry to hear you can't eat C-food.
If you ever need some to accompany you on those R Sox games, the young man in the picture will be there for you. Huge Sox fan, long before they won the big show and got popular with the fair weathers. He and my daughter were at the game where they filmed the show "Fever Pitch".
Quote from: Gizmo on December 14, 2008, 11:24:58 AM
Thanks Deb and HCT.
Deb, sorry to hear you can't eat C-food.
If you ever need some to accompany you on those R Sox games, the young man in the picture will be there for you. Huge Sox fan, long before they won the big show and got popular with the fair weathers. He and my daughter were at the game where they filmed the show "Fever Pitch".
Yeah it stinks. I love crab, lobster, scallops but breathing is more important to me.
I'll keep the sox thing in the back of my mind. That's cool that they were there when Fever Pitch was filmed. We have always been Red Sox fans having grown up in New England.
Man, do I love lobster! I have a friend who lives here but has a house up in Maine. He goes up every year for Diver Duck hunting. Gets the lobsters for $5 apiece for me. They're still alive and kicking when they get here. I actually had 32 of them in the freezer last year when we had the house fire. We lost them all when the power went out because of the fire. It wasn't all bad though......the cost for me to replace them locally was $16.99 per pound and since they all ranged at 1.25 lbs or larger, I got reimbursed well. Still, I'd rather have the lobsters. Now that I'm a poor bloke outta work, didn't get any this past year :'(
Deb, everything looks awesome! Thank you so much for the pics.....I love bacon!
SS, real nice looking bacon you got there!
SD
Here's what I did today...... I still have to make the icing for the cinnamon rolls & bake the multigrain bread but both will have to wait until tomorrow night.
Click to enlarge
The cheese 4 apple, 2 pecan
(http://i281.photobucket.com/albums/kk234/deb415611/12-14-08/th_004.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-14-08/?action=view¤t=004.jpg)
Cinnamon rolls - no smoke :D
(http://i281.photobucket.com/albums/kk234/deb415611/12-14-08/th_005.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-14-08/?action=view¤t=005.jpg)
The roast - a little oak - my smoke generator seems to have decided to stop working (another days issue), finished in the Big Easy
(http://i281.photobucket.com/albums/kk234/deb415611/12-14-08/th_008.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-14-08/?action=view¤t=008.jpg)
Summer sausage (Charcuterie) - a little oak, they are sitting at room temp for two hours
(http://i281.photobucket.com/albums/kk234/deb415611/12-14-08/th_009.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-14-08/?action=view¤t=009.jpg)
and the belly bacon is happily curing in the fridge.
Deb
Deb, my hats off to you. If I tried to do that many things at once there would be a shutdown and nothing would get done. How do you do it?
That is an awesome spread you have there.
How did the Xmas tree shape on the cin rolls come out?
I agree with Smokin Soon, Deb that is one ambitious day.
Giz,
The cinnamon rolls come out well in the tree shaped pan. I have used them before. I did another Christmas tree pan that I didn't bake, it's in the freezer until Christmas eve, then out of the freezer for an overnight thaw/rise & into the oven Christmas morning.
Almost everything was a more than one day prep but I did not do much else over the weekend.
Deb
All the great lookin' pics are making me hungry. Figured I'd return the favor.
(http://img356.imageshack.us/img356/8346/smoker1smqh0.jpg)
Happy Smokin' !
Quote from: deb415611 on December 14, 2008, 05:57:35 PM
Here's what I did today...... I still have to make the icing for the cinnamon rolls & bake the multigrain bread but both will have to wait until tomorrow night.
Click to enlarge
The cheese 4 apple, 2 pecan
(http://i281.photobucket.com/albums/kk234/deb415611/12-14-08/th_004.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-14-08/?action=view¤t=004.jpg)
Cinnamon rolls - no smoke :D
(http://i281.photobucket.com/albums/kk234/deb415611/12-14-08/th_005.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-14-08/?action=view¤t=005.jpg)
The roast - a little oak - my smoke generator seems to have decided to stop working (another days issue), finished in the Big Easy
(http://i281.photobucket.com/albums/kk234/deb415611/12-14-08/th_008.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-14-08/?action=view¤t=008.jpg)
Summer sausage (Charcuterie) - a little oak, they are sitting at room temp for two hours
(http://i281.photobucket.com/albums/kk234/deb415611/12-14-08/th_009.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/12-14-08/?action=view¤t=009.jpg)
and the belly bacon is happily curing in the fridge.
Deb
Deb,
In the words of the great musical group, Chicago, "You're the inspiration." ;D I'm out of work and I still don't tackle that many things!
Thanks for the pics!
SD
Hi all, newbie on this site. Have been smoking some for lots of years.
Welcome to the forum Deerman!
Lots of fine folks and advice here, welcome aboard!
C
Thanks. Have been here for a long time, but never joined in.
Iceman as a retired serviceman of a little over 35 years I have to thank you for taking the troops into your home. I do remember, as a yankee, being invited for Sunday Dinner in many places in the South. It sure makes one's day. Thanks again.
More Canidian Bacon for x-mas handouts a few wings for a snack and a pork roast.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00668.jpg)
SS,
I accept x-mas handouts.
Nobody ever gives me food - I don't get it......... I like to eat.
deb
Deb...you are rockstar smoker chick!! Really great post...made us hungry...that's all that counts... :)
Getting a little busy here. At least for me. I know some of you seem to smoke many times a week. I can usually manage once a week if I am lucky.
I have an "inhanced" turkey that requires no cure thawing now and will smoke it Saturday. I have some Buckboard Bacon thats been curing since the 10th. I will smoke that on Sunday. Last night I placed a 22 # fresh ham in a brine and will start smoking it Monday night. Tonight, I am grinding up twenty-eight pounds of boston butt to make about sausage. Brats, Italian & a mild breakfast sausage that I give out to some friends for Christmas.
I love it
Christmas Bacon! Maple on left, Black Pepper on right -
Click on pics to enlarge
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/th_003.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/Bradley/?action=view¤t=003.jpg)
Decided that I will make some pasta for Christmas Eve dinner - did a small batch of italian sausage to go with it -
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/th_001-1.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/Bradley/?action=view¤t=001-1.jpg)
Bacon Chicken wraps for dinner but no pics.
Didn't get 1/2 as much as I needed to get done today. Tomorrow is cheesecake & pasta making day! It's going to snow again so won't be able to smoke anything.
Deb
Oh Deb....Oh Deb!
C
Oh my Deb. That looks awesome and I love a woman who makes Italian sausage.
I tell you what....if you were single and I was 24 again, I'd sweep you off of your feet. (Same goes for my girl, LQ) ;) ;D
That look sgreat and as always, thank you very much for the pics!
SD
I think I'd give Duck a run for his money. Hey if we was 24 again we'd still be dumb enough to fight for a woman. Everything looks great there Deb! How did the Sheekin rollups turn out for you?
Quote from: Smoking Duck on December 20, 2008, 05:57:18 PM
Oh my Deb. That looks awesome and I love a woman who makes Italian sausage.
I tell you what....if you were single and I was 24 again, I'd sweep you off of your feet. (Same goes for my girl, LQ) ;) ;D
That look sgreat and as always, thank you very much for the pics!
SD
You & Consigs are not the only Italians here ;). I'll make extra pasta for my dad to take home. Makes him very happy. I keep changing the menu but I think I'm going to make gnocchi & fettucine. Got to decide on sauce(s)...
Do I get to be 24 again too?
10.5 -- they worked out well. I ended up not doing the cream cheese. Used dill havarti inside instead. Yummy!
I'm not sure I wanna be 24 again. Just think of all the smoker knowledge that would be lost. Come to think of it I was starting my 8 year practice marriage when I was 24. Don't wanna do that again.
Quote from: deb415611 on December 20, 2008, 06:08:30 PM
Quote from: Smoking Duck on December 20, 2008, 05:57:18 PM
Oh my Deb. That looks awesome and I love a woman who makes Italian sausage.
I tell you what....if you were single and I was 24 again, I'd sweep you off of your feet. (Same goes for my girl, LQ) ;) ;D
That look sgreat and as always, thank you very much for the pics!
SD
You & Consigs are not the only Italians here ;). I'll make extra pasta for my dad to take home. Makes him very happy. I keep changing the menu but I think I'm going to make gnocchi & fettucine. Got to decide on sauce(s)...
Mama Mia! I'll bet you even give that DeLaurentis girl a run for her money, too! ;) I never could put my finger on it, but I knew there was something about you ;D I was just sitting back a little while ago and thinking back to going to my Grandmothers house every Sunday and the first thing that hit you was her gravy that had been simmering for three days straight. She even made 2 batches...one for the adults and one for the kids. I knew I had become a man when they allowed me to have the adult gravy ;D
10.5
10.5 - I wouldn't really want to go back there either. I'm enjoying the age that I'm at now.
SD,
Unfortunately, both my grandparents died before I was born. We lived about 5 hours from where my Dad grew up but visited every summer. I learned how to make gnocchi from one of my aunts. I used to love going there because of the food.
Deb
Giggles...I'm flattered... fun to remember what we were doing at 24...
Awwwwww Q.....as Forrest Gump said to Jenny when she asked him why he was so good to her: "Well, you're my girl, Jennie" Well, you're my girl Q. (And I mean no disrespect to your hubby ;))
SD
Makin 100 lbs...Smokin 75 lbs
I started a couple days ago and am in the middle of making:
25 lbs Venison Summer Sausage (mesquite)
25 lbs Venison Snack Sticks, half garlic, half jalepeno/red pepper (mesquite)
25 lbs Venison Bacon (ground and formed), (maple)
25 lbs Venison Garlic & Onion Brats, fresh
I have the summer sausage and about 7 lbs of the snack sticks smoked so far.
My only trouble is when I forget and hang something to close to the smoking element (since I leave it on the whole time, helps when the outside temp is 12 deg), it overcooks, even with my circulation fan on. Only ruined a couple of pounds so far.
I will try and take some pics if I remember.
That sounds great Smokeitall!
Wouldn't mind seeing those sausage recipes posted in Sausage Making sometime!;)
YUM!
Carolyn
Wow
Smokeitall--your name says it all--that's a pile of smoking--good for you.
T2
Smokeitall,
If you can, try laying the sausage on your racks instead of hanging should help with the over cooking on the bottoms. If you get an extra set of racks it will double your space then you can rotate the racks around during the smoke. Im not that concerned about some grid lines on the sides of my sausage, if you aint either than it should work for you as well.
Quote from: deb415611 on December 20, 2008, 07:00:45 PM
I learned how to make gnocchi from one of my aunts. I used to love going there because of the food.
Gnocchi - just the sound of that words gives me goose pimples. One of my best friends from college was from League City, near Houston. His name was Camarata and his mom and pop were from the Old Country. Everything she made was great tasting, but the Gnocchi - food is not to die for - but that gnocchi was very close. Her tomato gravy was love in a pot!
I'm with you on the 24 yo - That would have been 1980 for me and the 80's sucked, I hated disco and I was missing heaven - Texas. Only thing good in the 80's is that I was still married to my wonderful wife (we got hitched in 79) and my daughter was born in 84.
Quote from: Tenpoint5 on December 23, 2008, 07:26:59 AM
Smokeitall,
If you can, try laying the sausage on your racks instead of hanging should help with the over cooking on the bottoms. If you get an extra set of racks it will double your space then you can rotate the racks around during the smoke. Im not that concerned about some grid lines on the sides of my sausage, if you aint either than it should work for you as well.
Great Suggestion....I will give that a try on my next batch (I have a OBS 4 rack w/ 4 extra jercky screens). That should work until I get my big smoker finished up. I have been smoking now for three days and have another load going in when I get home from work tonight. I'm surprised that the snack sticks take the longest (7 hours) and I can only fit around 7 lbs in at once.
Smoke it all here is 10lbs on just the four racks. Just watch that the stix ain't touching well you know the grey uglies.
Grey Uglies = Areas of the sausage that didn't get smoke because they was touching another sausage during smoking.
I've got a 14lb Turkey that just came out of the brine. It will go in after the wrapping paper storm in the morning, arounnd 0700
I'll be grilling some chicken diavolo tonight, and will throw a pecan puck or two into the chip box. The marinade recipe called for 2.5 tablespoons of crushed red pepper and a tablespoon of sweet paprika! I cut back on the heat a bit. I figured I can up the thermostat next time if necessary.
This is for Bacon-Onion lovers.
45 minutes of hickory and finish in the Big Easy. Sorry no pics, did not last lonRecipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BBQ
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Vidalia onions -- peeled
8 slices hickory-smoked bacon -- thick
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon molasses
Wrap onion wedges with bacon -- secure with long wooden picks.
Place in a large shallow dish. Combine sugar -- vinegar -- and molasses -- drizzle over onion wedges. Cover and chill 1 hour.
Remove onion wedges from marinade -- reserving marinade.
Grill bacon-wrapped onions -- covered -- over medium-high heat 20 minutes.
Turn and baste occasionally with reserved marinade.
A couple things this weekend:
Santa brought me the Grizzly 5lb vertical stuffer. Yesterday I made 2 1/2 lb of Italian Sausage (no pics). Today I did 5 lbs of Pepperoni snack sticks (Hi- Mountain kit). This is most of the 5 lbs :
click to enlarge pics
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/th_007.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/Bradley/?action=view¤t=007.jpg)
Also, what will be our New Years Day dinner :
before smoking :
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/th_006-1.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/Bradley/?action=view¤t=006-1.jpg)
It just got 3 hours of pecan. It's a little ham - just under 9 lbs. I'm using Charcuterie's American Style Brown Sugar-Glazed Holiday Ham recipe (it calls for glazing during first bake, directly after smoking - I'm not going to glaze until reheating)
It's been a weird weather day here (& I'm not complaining). I was out on the deck taking care of the smoker in a t-shirt & barefoot.
Deb
That looks great Deb....I've so got to get me a stuffer!
So just a T shirt! :o ;D ;D
C
I agree WTS, Deb those look fantastic. Very nice in deed.
Deb;
That is a nice looking ham.
Habs,
I'll post a finished pic later today. The house smells fantastic right now. I finished it in the oven and it didn't finsih until 4:45 this morning.
WTS - let me fix -- t-shirt, jeans & barefoot ;D (note to self - reread posts carefully thinking like WTS & others before hitting post) ;D
Deb
---POOF----
Sorry, was daydreaming for a moment!
Looks real good Deb............and I, for one, am appalled that anyone would take that post and degrade it like that ::) ::) ::) ;D
Shame, shame, shame! ;D
Quote from: Smoking Duck on December 29, 2008, 06:13:36 AM
Looks real good Deb............and I, for one, am appalled that anyone would take that post and degrade it like that ::) ::) ::) ;D
Shame, shame, shame! ;D
I'm sure you are just disappointed that you didn't get to it first ;)
Awwwwww, shucks, Deb......my mind always turns to food first ;D
You know me too well......I'm becoming very predictable :'(
Deb;
That would be nice to see the finished product. I'm not going to glaze mine until I reheat in on New Year's Day.
Here's the almost finished product. I'm going to glaze when I reheat on New Years Day also.
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/HAM.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/002.jpg)
Only one thing to say Deb,
WOW
HOLY MOLY!!! DITTO GIZ...
Holy Pig Deb!
That looks great!
Deb, that is a master work of art! Give us a step by step pictorial after the finish.
Deb;
Thanks. It looks great.
deb, FBL took the words right out off my finger tips.
I wish you had a tv show. :D :D :D
Awesome looking Ham there Deb.
Deb, That has ham one good looking tan and tanlines. Bet a piece of that would taste wonderful in my Blackeyes on New Years!
My phone number is BR549
I can be reached at 867-5309. Jenny might answer, so just ask for me. ;D
Some thin sliced marinaded butt, smoked and finished on the grill.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00697.jpg)
Tried some legs done with the Louisiana Hot Sauce & egg battered and rolled in flour. After 2 hours of Maple
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00698.jpg)
Dipped, battered and into the Big Easy
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00699.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00700.jpg)
Got some dark spots, I kind of like the taste. Pretty cool for no oil!
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00702.jpg)
These were delish! Next time I wiill use the idea someone had to spice up the flour to bring up the heat.
That looks great SS...did ya get much of batter crust doing it this way? I've thought about trying that same thing with the BE but just never got around to it!
C
They had a nice batter crust, but dont use the cover on unless you are not happy with browning vrs it. I also find myself taking legs and thighs to 190 instead of 170. Worth a try, but spice the flour or use a hotter sauce than Louisiana.
That thin sliced pork butt looks incredible! How did you like it?
Is it different texture by grilling versus a slow cook?
Beef Roast, 2 Brisket flats and a point getting JB Oak as I type this.
Buck. the thin sliced butt is and old favorite of mine. Picked up the taste over in the Phillipines where it is commonly sold by street vendors on a stick. My marinades will vary, but it needs a salt, a sweet and some spices. A basic would be white vinagar, minced garlic and some soda, 7-up or what ever you have, thats just where it picks up some sugar. A thin sliced butt does not need a long cook time to be good. Smoke for at least 2 hours at 190, more in a cold climate. You want do transfer to the grill as it starts to transform from a flesh color to a little bit brown. On the grill hot glaze with your fav sauce. Good cheap eats!!
This batch had Dale's Sauce added, I use the low-sodium version.
I've got 16lbs of Cheese going in tomorrow morning, and I just put 8lbs of eye round roast jerky in the cure.
for Sunday football eats, We're going to defrost a frozen already smoked prok butt from last weekend and put it in the crock pot with some Sop'n sauce.
This weekend is a couple 5 lb batches of smoked sausage that I ground/mixed/stuffed today.
Hope it turns out good.
get smokin
drano
FLBent...you will not be disappointed...we have done that many times!! (Perhaps you have as well?) Dang that sauce is good!!!
LQ,
I think this is the first pork-butt-re-heat-crock-pot meal, but I don't think it will be the last.
We inventoried the chest freezer and found one more pork butt than we thought. I almost have a full OBS load in the freezer.. ???
I have a brisket & pork butt to go in later today.
I'm going to do some Cabot 75% reduced fat sharp cheddar before the brisket & pork butt. I had to go to the office this week and brought some that I did before Christmas. It was a huge hit, I think more was eaten than the regular cheddar. It took the smoke really well.
I'm gonna try that Deb....have the offset cold smoke box set to arrive Tuesday....looking forward to trying to smoke cheese without it turning into soup (still hovering around 80 here)!!
I'm sure I'll have a lot of questions for everyone!! :)
Quote from: La Quinta on January 17, 2009, 06:32:38 PM
I'm gonna try that Deb....have the offset cold smoke box set to arrive Tuesday....looking forward to trying to smoke cheese without it turning into soup (still hovering around 80 here)!!
I'm sure I'll have a lot of questions for everyone!! :)
That's very cool LQ!! I bet you can't wait. :)
Yeah....Gizmo treated me to a load of smoked cheese....time for me to return the favor!!
Good for you LQ! As it is still 80 degrees where you are, I would load the bottom of the tower with ice just to play it safe in keeoing the heat down.
As for me, Sunday brings the turducken roll idea I posted a few weeks ago into reality. I'm pretty psyched about trying this. Will post photos from start to finish so you can all laugh or congratulate me depending on the outcome! :D :D :D
KyNola
KyNola
LQ lives but a couple of miles from me! :D
It's such a hot climate... I know I speak for her when I say that she wishes she lived in a much milder climate such as Western Canada. ::)
Mike
Mike,
If LQ actually lived near you in Canada, you would never see her anyway. She would be next to the fire and never move away. Even during the summer months. ;) ;D ;D
pens
Yup, anything below 95 and she'd be dressed like an Eskimo during whaling season.
Quote from: Gizmo on January 18, 2009, 10:59:46 AM
Yup, anything below 95 and she'd be dressed like an Eskimo during whaling season.
Ohh that's good Gizmo! :D
But you better watch out for the tea bags... Duck!... Here comes one now! :D
Mike
All of you except Fishman are correct!!! ;D Look guys...I got the cold box coming from Tiny...let me wallow in this for a while...please...? Or...you will all be mailed teabags..."Magic" Teabags.....TRUST ME....I MEAN YOU NO HARM!!!! :D :D :D
Quote from: Gizmo on January 18, 2009, 10:59:46 AM
Yup, anything below 95 and she'd be dressed like an Eskimo during whaling season.
That is funny. :D :D Reminds me exactly of my daughter who lives in Miami.
Speaking of, Chicken leg quarters were on sale for $0.59/lb. I bought 13lb. Three racks worth got Jan's rub and are in the OBS with 2 hours of JB Oak bisquettes.
Certain people could not wait until game day for fattys.
some sharp chedder with a sprinkle of Ice's rub. Mix of pork, beef, and Cajun Brats.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00703.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00704.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00705.jpg)
And rack of ribs
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00706.jpg)
Fattys are done ribs are in foil.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00709.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00710.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00711.jpg)
Those look great smokin soon.
Very very nice SS!
The bacon wrap looks nice 'n crispy! Mmmmm ;)
Mike
My fatty pics got picked up by the char-broil national newsletter.
http://www.sizzleonthegrill.com/blog/?p=3581 (http://www.sizzleonthegrill.com/blog/?p=3581)
That's Kewl SS! Congrats.
Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
SS, they look beautiful. Should be on the cover of Gourmet Magazine. ;) :)
Looks fabulous smokinsoon...well done man...congratulations on the additional honor...I agree with HCT...
LQ
Thats great SS!
congrats SS.
very nice
nepas
Congrats SS!!! :)
I agree with the others SS!
Congrats and they do look awesome! ;)
Mike
They want the exact recipe but I was feeling creative [and somewhat lubricated] and did not write anything down. Whoops!
Welcome to the club SS :D...but this is very kool and you can re-create it...just make it again and you'll be fine.... ;)
Just took a 10LB round roast out of the smoker did it up as a Dried Beef
had it in a dry cure for 7 days and them smoked it to day and it looks good
Dave ;D
Making 10 lbs. of Frankfurters tomorrow. Getting ready for the summer trips to Pa.
Maken Bacon
(http://i378.photobucket.com/albums/oo224/WestCoastKansan/IMG_1589.jpg)
(http://i378.photobucket.com/albums/oo224/WestCoastKansan/IMG_1590.jpg)
In the Smoky Mountain sitting on top of the BDS.
Wck...you are a tease... :)
Thanks La Q ;D
Now where did you pick up that meaty side of pork? Looks like the temp probe is sticking out and not reading the temperature of the meat, must be using it for cabinet temperature.
Yep, Round two of a cold smoke... colder the better so watching the cabinet and taking advantage of fridged winter nights.
Racing the snow today......... it's starting already so can't do much ............ going to do some chili -- peppers, onion garlic going in for a quick smoke
(http://i281.photobucket.com/albums/kk234/deb415611/chili/013.jpg)
Rainy day ribs
Babybacks dusted up
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00718.jpg)
A few pork country style ribs
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00719.jpg)
Some marinaded boneless beef rips in cracked pepper and garlic
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00717.jpg)
gonna take a while, rainy and windy here.
The snow forecast really messed me up for today. I had expected it to start mid-afternoon so I didn't use the smoker today. Now it looks like I won't be able to smoke anything until Thursday.
JERKY ;D
(http://i91.photobucket.com/albums/k298/Thegozzzz/BBQ/Jerky_2.jpg)
Dinosaur bones and tri tip today.
Hey Consigs...Tri tip...dang I CANNOT...cook it...shoe leather...EVERY TIME....have any suggestions? I know it's a low fire meat...slice against the grain...yeah yeah......but hell I avoid them like the plague...and I love the taste...the texture is my fault I guess..I'm fairly sure if I cooked my leather flip flop the same way I do a tri tip...it would taste the same!!! ???
Quote from: La Quinta on March 08, 2009, 11:31:40 PM
Hey Consigs...Tri tip...dang I CANNOT...cook it...shoe leather...EVERY TIME....have any suggestions? I know it's a low fire meat...slice against the grain...yeah yeah......but hell I avoid them like the plague...and I love the taste...the texture is my fault I guess..I'm fairly sure if I cooked my leather flip flop the same way I do a tri tip...it would taste the same!!! ???
Actually, tri tip is a cut I'd usually grill using indirect heat. I was trying out a new rub and wanted to see how both the meat and the rub would fare in a smoker environment. Smoker worked pretty good with the cut; even baby ate up quite a bit.
Try setting up your grill for indirect heat, sear all sides of the meat on the hot side, then transfer over to the cooler side. Pull the meat off the grill about 5 degrees lower than your target IT and let it rest for 5-10 minutes under a foil tent before carving. Carve against the grain. Good luck.
I've done it Consigs...done indirect heat...I'm just an idiot when it comes to a tri-tip...but it pisses me off...rubbed, seared, indirect....it's just a brain flatulant for me every time I cook it... ??? Maybe a marinade to break down the fibers for the "not so smart"? ???
LQ, only tough tri-tip I ever had is when there is not enough heat for a proper sear. My cheapo gas grill would not do it, got a Weber that does much better. Now I am looking at the Char-Broil Red after seeing some posts over at the Big Easy forum. Got some grill marks like Ruth's Chris! I use a marinade sometimes for flavor, but it will have no effect on the tenderness. I will only buy tri-tip from Costco. It's the same quality every time. Lucky's and Safeway, forget it.
I'm having a "does not compute" problem here. We used to grill at the beach a lot on a small Weber gas grill and we had tri-tips all the time. I bought the smaller pieces in the "markdown bin" at the grocery, marinated them for a day, slapped them on the grill, went to medium/medium rare (by touch), took them off and sliced fairly thin across the grain. Maybe it was the beer goggles I was usually wearing, but they always looked and tasted ono (delicious).
Had a couple friends over last night and had the time do do some snacks.
Some ground jerky ready for smoke.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00730.jpg)
Spare ribs cut down to snack size with spicy Asian hos-en sauce.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00733.jpg)
Did not get any finish picks of the jerky as it went pretty fast.
I knew I should not have looked at this post before lunch!
looks good SS!
Man those ribs look good :P :)
Great pics.
My weekend consists of:
Buy stuff for summer Sausage...check
Seasoning the smoker....check...
Make Sausage and start fermentation...check..
Smoke and Test...Sunday is comin'!!!
Regarding tri-tip: It needs to be treated like steak. IMHO. The longer you cook it, the tougher it gets.
My first Bradley smoke was tri-tip (2 from Costco - about 2 lbs per). About 6 hours in the fridge with dry rub. 2 hours of smoke at 200 deg. Let 'em rest, covered for about 30 minutes. Then finished them up on a smoking hot gas grill for just a couple of minutes per side for a sear (one a little longer than the other for those fearful of the color red). 15 minutes under foil and cut thin, across the grain. Smoky. Tender. Insanely juicy. One medium - pink. One perfect med-rare. Leftovers still pink, moist, tasty eaten cold right out of the fridge as snacks for 2 days.
I didn't check temps here. Only have one probe and it was in a piece of pig at the time.
Tonight I'm putting some fresh (store bought) chicken andouille and caribbean sausages in the smoker and finishing them on the grill. Just for giggles. I mean, what's the downside? I'm wondering if I should lightly poach them and let them dry first. Rub with a little olive oil before smoking.
Tomorrow, smoked dry rubbed turkey breast and leg.
Quote from: NoCaSmoka on March 21, 2009, 05:11:41 PM
Regarding tri-tip: It needs to be treated like steak. IMHO. The longer you cook it, the tougher it gets.
My first Bradley smoke was tri-tip (2 from Costco - about 2 lbs per). About 6 hours in the fridge with dry rub. 2 hours of smoke at 200 deg. Let 'em rest, covered for about 30 minutes. Then finished them up on a smoking hot gas grill for just a couple of minutes per side for a sear (one a little longer than the other for those fearful of the color red). 15 minutes under foil and cut thin, across the grain. Smoky. Tender. Insanely juicy. One medium - pink. One perfect med-rare. Leftovers still pink, moist, tasty eaten cold right out of the fridge as snacks for 2 days.
I'm instigating a ban. If I can't find a tri tip around here (and I've looked everywhere) no one can say how good they are. All that is being done is that I will get this overblown expectation of how good a tri tip will be and then I will disappointed!!!! ;D I wish you Cally people would let go of your lock of all the tri tips! :'( Do they do tri tip in San Fran? Going there in a few months!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
So Sorry CaneyScud
There a second class cut up here in the land of beavers and igloos.
That's a good thing. Makes 'em cheap. Definetly on my list of things to smoke...
Quote from: Caneyscud on March 21, 2009, 07:48:05 PM
Quote from: NoCaSmoka on March 21, 2009, 05:11:41 PM
Regarding tri-tip: It needs to be treated like steak. IMHO. The longer you cook it, the tougher it gets.
My first Bradley smoke was tri-tip (2 from Costco - about 2 lbs per). About 6 hours in the fridge with dry rub. 2 hours of smoke at 200 deg. Let 'em rest, covered for about 30 minutes. Then finished them up on a smoking hot gas grill for just a couple of minutes per side for a sear (one a little longer than the other for those fearful of the color red). 15 minutes under foil and cut thin, across the grain. Smoky. Tender. Insanely juicy. One medium - pink. One perfect med-rare. Leftovers still pink, moist, tasty eaten cold right out of the fridge as snacks for 2 days.
I'm instigating a ban. If I can't find a tri tip around here (and I've looked everywhere) no one can say how good they are. All that is being done is that I will get this overblown expectation of how good a tri tip will be and then I will disappointed!!!! ;D I wish you Cally people would let go of your lock of all the tri tips! :'( Do they do tri tip in San Fran? Going there in a few months!
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Stopped at the grocery store the other day and they had tri-tip on sale. I saved $31.00 on two of them.
Was going to have them today as my son is in town. We ended up going to my cousin's funeral instead. Guess what they served at the reception? Tri-Tip. :P
Will try to get them fixed tomorrow for lunch before my son's flight back to Houston. Tri-Tip makes great left over BBQ sandwiches as well.
Quote from: Caneyscud on March 21, 2009, 07:48:05 PM
I'm instigating a ban. If I can't find a tri tip around here (and I've looked everywhere) no one can say how good they are. All that is being done is that I will get this overblown expectation of how good a tri tip will be and then I will disappointed!!!! ;D I wish you Cally people would let go of your lock of all the tri tips! :'( Do they do tri tip in San Fran? Going there in a few months!
I gave up trying to find tri tip here in South Florida as well.
Unless you hit a barbeque joint, chances are that you won't see tri-tip on the restaurant's menu. But if you're visiting friends, you can pick up a nice one at almost any grocery store (not trying to rub it in) and cook it up on his/her grill.
FWIW, there has to be tri tip somewhere in your neck of the woods. I remember the first time I had tri-tip. I was surprised that we hadn't made it before. I was told that the cut was a butcher's prize that they kept for themselves. If you can find a butcher shop you might have better luck.
Quote from: Gizmo on March 21, 2009, 11:10:59 PM
Stopped at the grocery store the other day and they had tri-tip on sale. I saved $31.00 on two of them.
Dang! Those must have been SOME EXPENSIVE tri-tips. :o
Whole chickens on sale for $0.79/lb. Eight of them just went into the OBS with Jan's rub and 3 hours of Hickory.
Quote from: NoCaSmoka on March 22, 2009, 09:48:01 AM
Quote from: Gizmo on March 21, 2009, 11:10:59 PM
Stopped at the grocery store the other day and they had tri-tip on sale. I saved $31.00 on two of them.
Dang! Those must have been SOME EXPENSIVE tri-tips. :o
I'm with you NoCa. Save $31 on TWO???? I'd pay $7.99 lb full price. Or just go to the local meat packers and pick up an order with a total weight more than 30 lbs and get retail wholesale at about $3.50 lb.
Caney and FLBR,
Forget grocery stores, Costco and the like.
Do you not have a local meat packer near you?
Most city's have a few if you go lookin' and they will always be able to fix you up. Usually at a price that meets or easily beats any retail store.
The only farms near me are chicken farms for eggs. There is a local farmer, but every time I call him (usually looking for pork bellies) the answer is no.
We have orange groves, vegetable farms, sugar cane and dairy farms. There is very little meat packing done in this part of the country.
Quote from: FLBentRider on March 22, 2009, 12:27:53 PM
The only farms near me are chicken farms for eggs. There is a local farmer, but every time I call him (usually looking for pork bellies) the answer is no.
We have orange groves, vegetable farms, sugar cane and dairy farms. There is very little meat packing done in this part of the country.
Come on up FLB with a freezer in the back of your truck I can get you hooked up.
The Mrs. drives a Sprinter, we could probably get at least 4 chest freezers in there with the seats out!
Well I must fess up, it wasn't $31.00 for the two, it was only $21.10. The $31 was the total savings at the store. The Tri-Tip was $3.49 lb. and normaly it is $7.99. The meat is USDA choice and was it ever so tasty. Picked up another one today.
Giz, did you get the Harris Ranch ones? They are pricey but tasty!
Didn't notice where they were from. I doubt they were from Harris though.
Quote from: WhiteSmoke on March 22, 2009, 12:14:24 PM
Caney and FLBR,
Forget grocery stores, Costco and the like.
Do you not have a local meat packer near you?
Most city's have a few if you go lookin' and they will always be able to fix you up. Usually at a price that meets or easily beats any retail store.
I'll try the Packers - we supposedly have two around. I've tried the wholesalers and the restaurant supply stores, but no go. I've even tried the grocery stores that use different languages. They all say, they come in every now and then, with no set pattern. The ONE meat market we have did offer to order me a case. - would've cost me over $400. All I want to do is try one, not feed the city! Now, I can find all the chitlins and neckbones one would ever want. Used to be able to find chicken necks and backs but haven't seen them in a while.
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Quote from: FLBentRider on March 22, 2009, 03:54:10 PM
The Mrs. drives a Sprinter, we could probably get at least 4 chest freezers in there with the seats out!
Should be able to get a whole hog for around $190. Depends on the market, the basic butcher is about $85-$90.
Quote from: Smokin Soon on March 22, 2009, 09:47:56 PM
Giz, did you get the Harris Ranch ones? They are pricey but tasty!
Going to Lost Angeleez in a couple of weeks. Usually stop at Harris Ranch for chow. Yum, for sure. I think I'll stop on the way back and see if they can hit me up with some good smokin' possibilities.
Giz - still seems pretty steep for tri-tip. To me. 'Course, Mrs. Smoka does most of the shopping. Let's me do some of the cooking. All of the smoking. I may be a little out of the loop where tri-tip prices are concerned.
Speaking of pork bellies. Butcher at the local organic market said he'll get me some. I have to buy 2 complete sides for me to order them. I think he said 14 lbs each. Bacon for life, I figure. Maybe I'll try Canadian or Buckboard first.
Smokin 10lbs. of featherbones today and 6 racks of baby backs tomorrow. I'm gettin hungry!
This weekend it was Pheasant,Ducks,Geese, 2 Pork Tenderloins and some thick cut chops. Got'em all done yesterday and feasting today!!!!!!!!
I just put 32lbs of Pork Butt in with 5 hours of Hickory.
I have 2 Sugared PineApples in the Dehydrator, there is 15lb of eye round waiting to go in.
10 lbs of Pepperoni, starting it tomorrow.....2nd try at this one.
10 lbs of Piglet Ribs. Mmmm. but skinning a pig with a paring knife is really ardous.
Did a couple chickens today. Rubbed with Jan's rub. 1 hour 40 minutes cherry, finished in the oven.
(http://i281.photobucket.com/albums/kk234/deb415611/iron%20chef%201/015.jpg)
Last night tried to do two butts but smoke generator was not working, pulled and threw in oven overnight. Was good but not as good as it could have been.
Neighbors watched over the house last weekend when we went away. Sent a little thank you over tonight :
(http://i281.photobucket.com/albums/kk234/deb415611/018.jpg)
Also smoked a little pork tenderloin but that will be another days post ;D
This weekend 3 racks of Baby Backs, 6 Center Cut Chops extra thick and bout 5# of fresh Cat Fish Fillets.
I've got some buffalo chicken jerky that is going to get a couple of pucks of mesquite and then into the dehydrator.
For the weekend I have 2 briskets that are in Pastrami cure that will get the smoke.
I have two slabs of bacon and two big chunks of Habs Canadian Bacon, should be ready by Friday or Sat. And as I am typing this I have a belly full of shroom bombs and some leftovers.
Doing for the 4th of July the Deckel end of a brisket, my candized baked beans, and raw apple cake with home made caramel sauce.
I've got a 9 LB chuck roast that will be getting salt, pepper, garlic powder, onion powder... and then 4 hours of mesquite @ 225.
I might go get some baby backs....
SWMBO won't let me use the smoker till we eat some of the "backlog" in the freezer. Looks like I'll have to "make do" over the next few days with a smoked mushroom & cheese omelet or two, brisket and/or pulled pork (with nepas' Carolina sauce), maybe some of cowgirl's Chipotle slaw, and some pinto beans with Tasso. It's not easy being me, but it does leave more time for pub crawling before the fireworks downtown on Friday and again before sailing off Waikiki to watch more fireworks on Saturday.
Quote from: Ka Honu on July 02, 2009, 06:56:53 PM
SWMBO won't let me use the smoker till we eat some of the "backlog" in the freezer. Looks like I'll have to "make do" over the next few days with a smoked mushroom & cheese omelet or two, brisket and/or pulled pork (with nepas' Carolina sauce), maybe some of cowgirl's Chipotle slaw, and some pinto beans with Tasso. It's not easy being me, but it does leave more time for pub crawling before the fireworks downtown on Friday and again before sailing off Waikiki to watch more fireworks on Saturday.
Suffer baby...suffer!
Quote from: Ka Honu on July 02, 2009, 06:56:53 PM
SWMBO won't let me use the smoker till we eat some of the "backlog" in the freezer. Looks like I'll have to "make do" over the next few days with a smoked mushroom & cheese omelet or two, brisket and/or pulled pork (with nepas' Carolina sauce), maybe some of cowgirl's Chipotle slaw, and some pinto beans with Tasso. It's not easy being me, but it does leave more time for pub crawling before the fireworks downtown on Friday and again before sailing off Waikiki to watch more fireworks on Saturday.
I hear ya Old's. Some guys just have to suffer for the rest of us. Me, I'll just stay in Prudhoe Bay and let it snow again :(
Somehow I don't detect the proper note of sympathy. I actually don't detect any note of sympathy.
QuoteI actually don't detect any note of sympathy.
That is correct. ;D
You people obviously don't understand the pressure of living in paradise and being paid reasonably big bucks not to work. It's a heavy burden - luckily I'm up to the challenge.
I guess some one has to do it. ???
;) Take it easy so you do not strain yourself. ;D
16LBs of Baby Backs
14Lbs of Pork Butt
Quote from: Ka Honu on July 03, 2009, 01:00:55 PM
You people obviously don't understand the pressure of living in paradise and being paid reasonably big bucks not to work. It's a heavy burden - luckily I'm up to the challenge.
If you need an assistant i guess i could help just a little. ::)
Putting a mini-gazebo together and still working off the freezer backlog, but the cheese from last month has now "cured" so we're unveiling tomorrow at a friend's "Tamale Day" party.
Next week, though, I get to play again! Still got four corned beef flats from the big St. Patty's Day sale - gonna make two of them into pastrami. And (and not a small "and"), I get to do the smoked prime rib with bourbon spray! I'm looking forward to that (as is probably every human and canine in the neighborhood).
C'mon over, UIS - should be ready to smoke Wednesday or Thursday which will give you time to get over your jet lag and buy the beer.
Doing a little of Kummok's Hot Smoked Salmon this weekend. Just took it out of the brine this morning. It's air drying now to be put into the smoker tomorrow. Hope the weather stays.
Haven't done much smokin' this summer so stepping off the treadmill this weekend is nice.
Carter
I found a 3lb bag of raw almonds in the pantry. I tossed them in the smoker for 4 hours of Hickory.
Just a few things for me. 10 lbs of jerky. Sockeye salmon (Kummok style), and some Pork Brisket with HuhWhataLiar trial rub.
Quote from: Gizmo on July 19, 2009, 02:18:27 PM
Just a few things for me. 10 lbs of jerky. Sockeye salmon (Kummok style), and some Pork Brisket with HuhWhataLiar trial rub.
HuhWhataLiar???
Looks like I added an a in his member name. Correction huhwhatliar. :D
He just had a post the other day. Been a member for quite a while.
Here is the fixin's from Huh.
The little known Pork Brisket.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_469.jpg)
Over night seasoned.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_472.jpg)
1 hour of Alder and 1 additional hour of heat. IT reached about 150 in the smoker.
Tossed onto a charcoal grill for a few minutes to finish the IT and give it a little more color.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_473.jpg)
10 minute rest and then a bias cut. Very juicy inside and the rub was great. Huhwhatliar mentioned it was better on beef than pork so I can't wait to give this a run on a real brisket.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking_474.jpg)
Had some Tocino [Filipino Bacon] soaking for 5 days and gave it some Maple in the Bradley and finished in the Treager.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00806.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00810.jpg)
Throw in some Brats and wings!
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00807.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00808.jpg)
Looks great SS!
Tell me about Tocino ?
Quote from: FLBentRider on July 23, 2009, 05:42:52 AM
Looks great SS!
Tell me about Tocino ?
Please do
They all look good
Tocino is sort of sweet Philippino pork slices, usually cured for several days with anise, annatto (like achiote), water, salt, and sugar, and then boiled or fried. Traditionally eaten with eggs & fried rice. Smoked would make it better.
And for the record - two pastrami flats in the smoker now, adding a rib roast (beef) rubbed in salt, pepper & bourbon in about an hour. The pastrami should be ready by Saturday or Sunday; the rib roast is for a friend's birthday dinner tonight (after an appetizer course of ABTs and 'Shroom bombs done in TBE).
A Saturday morning trip to Sams club.
Briskets were over $3/pound... Beef roast less than that. Picked up a 13 pound beef roast and a couple of chickens.
Chickens are dinner tonight.
Beef roast will be tomorrow. I plan on smoking with 3 hours of Oak and into a 200F convection oven until an IT of 130F
Quote from: FLBentRider on July 25, 2009, 12:05:06 PM
A Saturday morning trip to Sams club.
Briskets were over $3/pound... Beef roast less than that. Picked up a 13 pound beef roast and a couple of chickens.
Chickens are dinner tonight.
Beef roast will be tomorrow. I plan on smoking with 3 hours of Oak and into a 200F convection oven until an IT of 130F
Hey FLB, guess Sam's pricing is all over the place. Picked a brisket up there on Thursday for 1.99 lb. Just came out of the oven and is FTCing right now. Smoked it 4 hrs 40 min with oak and then boated overnight at 210 to an IT of 180. Checked it with a fork and think it could be pulled real easy. Total cooking time of 21 hrs for a 12 lb brisket.
You have to watch them. I have seen mixed up price tags on pork loins... I make them weigh it again sometimes. They had one labeled as a nine pound that was lighter than the 7lb I had in the other hand. Turns out it was 7 pounds too.
I really did not get the impression they were intentionally trying to rip me off, I think the tags got mixed up and someone walked out with a 9 pounder at the 7 pound price.
The beef roast was $1.98.lb.. as I recall the brisket was $3.68.. I can get a USDA Prime Angus brisket from my butcher for $3.99/lb.
decided just to tinker today and snack instead of a big run.
did a tray of moink balls and decided to cut up some sausage and wrap with bacon
just to see how it did.
(http://i480.photobucket.com/albums/rr169/smokerpics/todays%20smoke/DSC00004.jpg)
and six chicken legs that will be chicken salad tuesday.
(http://i480.photobucket.com/albums/rr169/smokerpics/todays%20smoke/DSC00005.jpg)
after 2 hours and 15 minutes between 225 and 250 degrees
i used 1 hour and 40 minutes of apple.
(http://i480.photobucket.com/albums/rr169/smokerpics/todays%20smoke/moinksdone.jpg)
(http://i480.photobucket.com/albums/rr169/smokerpics/todays%20smoke/legsdone.jpg)
i did not top the moinks with anything because i am going to make a scorching ranch for dipping.
nothing special but i thought i would share anyway.
Thanks for the pics. Look good. :D
A buddy stopped buy to check out my Treager, so I did a quick demo with some Bacon wrapped Sea Scallops.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00811.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00812.jpg)
Probably another sale for Y&P!
Treager Smoked Chops & Eggs. It just doesn't get any better than this!
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00815.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00816.jpg)
I am going to try some lox this weekend, it is a holiday weekend here in Canada, I will post some pics as I am making it.
I hope the hot weather we are having wont affect my cold smoke. I have made some nice size ice blocks to help
keep the temperature low.
Mike
Got some Pork Bellies started curing today. Here is a pic of the cure and the two slabs of heaven :)
(http://i406.photobucket.com/albums/pp141/smokeitall/th_Bacon7-30.jpg) (http://i406.photobucket.com/albums/pp141/smokeitall/Bacon7-30.jpg)
They will get about 8 days in the fridge, flipped once per day and juices re-distributed. I will post some pics of the finished product.
I usually throw in some maple syrup but I am going to try some some plain old hickory smoked bacon this time.
SIA
Quote from: smokeitall on July 30, 2009, 06:19:48 PM
Got some Pork Bellies started curing today. Here is a pic of the cure and the two slabs of heaven :)
(http://i406.photobucket.com/albums/pp141/smokeitall/th_Bacon7-30.jpg) (http://i406.photobucket.com/albums/pp141/smokeitall/Bacon7-30.jpg)
They will get about 8 days in the fridge, flipped once per day and juices re-distributed. I will post some pics of the finished product.
I usually throw in some maple syrup but I am going to try some some plain old hickory smoked bacon this time.
SIA
Scot if my calculations are right you should be getting mighty low on your belly count. Give me a holler and I will get some ordered for you. Sounds like a road trip for you and Big JT!
Quote from: Smokin Soon on July 29, 2009, 11:08:01 AM
A buddy stopped buy to check out my Treager, so I did a quick demo with some Bacon wrapped Sea Scallops.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00811.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00812.jpg)
Probably another sale for Y&P!
Wow, those look awesome! I wish I could eat scallops >:(
I'll help Deb ,out and eat her portion also, those look amazing!
pens
Quote from: Tenpoint5 on July 30, 2009, 11:08:36 PM
Quote from: smokeitall on July 30, 2009, 06:19:48 PM
Got some Pork Bellies started curing today. Here is a pic of the cure and the two slabs of heaven :)
(http://i406.photobucket.com/albums/pp141/smokeitall/th_Bacon7-30.jpg) (http://i406.photobucket.com/albums/pp141/smokeitall/Bacon7-30.jpg)
They will get about 8 days in the fridge, flipped once per day and juices re-distributed. I will post some pics of the finished product.
I usually throw in some maple syrup but I am going to try some some plain old hickory smoked bacon this time.
SIA
Scot if my calculations are right you should be getting mighty low on your belly count. Give me a holler and I will get some ordered for you. Sounds like a road trip for you and Big JT!
Yep I will have to give JT a pound of this, I am sure he will enjoy it. That reminds me I was going to see if the other John could get case prices for me on the pork bellies, if not a road trip up to corn country. :) I'll have to catch you on one of those weekends that your making them ribs ;D
Quote from: smokeitall on July 31, 2009, 04:30:04 PM
Quote from: Tenpoint5 on July 30, 2009, 11:08:36 PM
Quote from: smokeitall on July 30, 2009, 06:19:48 PM
Got some Pork Bellies started curing today. Here is a pic of the cure and the two slabs of heaven :)
(http://i406.photobucket.com/albums/pp141/smokeitall/th_Bacon7-30.jpg) (http://i406.photobucket.com/albums/pp141/smokeitall/Bacon7-30.jpg)
They will get about 8 days in the fridge, flipped once per day and juices re-distributed. I will post some pics of the finished product.
I usually throw in some maple syrup but I am going to try some some plain old hickory smoked bacon this time.
SIA
Scot if my calculations are right you should be getting mighty low on your belly count. Give me a holler and I will get some ordered for you. Sounds like a road trip for you and Big JT!
Yep I will have to give JT a pound of this, I am sure he will enjoy it. That reminds me I was going to see if the other John could get case prices for me on the pork bellies, if not a road trip up to corn country. :) I'll have to catch you on one of those weekends that your making them ribs ;D
Just let me know I can put some on!!
I've got ~30Lb of pork butt in the brine - smoke this weekend.
Quote from: FLBentRider on August 06, 2009, 01:54:54 PM
I've got ~30Lb of pork butt in the brine - smoke this weekend.
What brine do you use? I'm going to try one (much smaller than that - maybe 6.5 pounds) on Saturday night-into-Sunday AM.
The 30Lbs is 4 butts
for each butt:
2 qt water
12 oz pickling salt
8 oz Molasses
I bring the water to a boil, stir in the salt, then add the molasses.
I let it cool (I usually make it up at night and let it sit on the stove overnight)
In the morning I pour it in a cooler and add the butts and a few 1/2 gallon frozen milt jugs.
I brine 8-24 hours... usually around 12
After the brine, I pat dry and add rub, wrap in plastic wrap, into the fridge for overnight at least.
The rub:
for each butt:
* 1 teaspoon whole cumin seed
* 1 teaspoon whole fennel seed
* 1 teaspoon whole coriander
* 1 tablespoon chili powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
I grind the whole spices with a mortar and pestle.
Rub 'em down, wrap 'em, chill 'em.
The butts are in!
They are getting 4 hours of Hickory.
I know it's Thursday but I'm smoking 5lbs of Nepas pepper snack sticks to send my dad for his 76th birthday.
While I'm smoking those, I'm going to can a bunch of dilly green beans.
Multitasking at its best!
Carolyn
I used to love dilly green beans. My mom doesn't do them anymore. I guess I'm going to have to find some green beans. The farm stand down the road hasn't had any yet this year.
Here locally it's been hit and miss on the green beans for folks, too.
We had a warm spell in early May for about a week and if you were brave enough to plant you have a ton of them.
If you waited until mid June or so they are just now starting.
I was brave(or dumb :D) enough to plant them early this year and I have tons of them.
Wish you were my neighbor Deb...I'd have you over to pick yourself some.
Carolyn
I went to Sams today.
Picked up the ingredients for a Bacon Explosion.
DW has Mexican pulled beef tacos in the crock pot. (are there any kind of taco's but mexican ??)
Quote from: FLBentRider on August 15, 2009, 10:15:08 AM... (are there any kind of taco's but mexican ??)
Well, no, but we have the occasional disconnect when we ask a tourist or malahini (newbie) if they'd like some of one of our local specialties - "tako" (octopus).
Quote from: Caribou on August 13, 2009, 09:42:20 AM
Here locally it's been hit and miss on the green beans for folks, too.
We had a warm spell in early May for about a week and if you were brave enough to plant you have a ton of them.
If you waited until mid June or so they are just now starting.
I was brave(or dumb :D) enough to plant them early this year and I have tons of them.
Wish you were my neighbor Deb...I'd have you over to pick yourself some.
Carolyn
I wish I were too :D
Going kayaking tomorrow, going to try to remember to bring a container with me to get some bugs that live near CT water.
Quote from: Ka Honu on August 15, 2009, 11:25:20 AM
Quote from: FLBentRider on August 15, 2009, 10:15:08 AM... (are there any kind of taco's but mexican ??)
Well, no, but we have the occasional disconnect when we ask a tourist or malahini (newbie) if they'd like some of one of our local specialties - "tako" (octopus).
I think that my 17YO will eat anything as long as he can smother it in hot sauce and roll it in a tortilla!
Quote from: FLBentRider on August 15, 2009, 11:33:43 AMI think that my 17YO will eat anything as long as he can smother it in hot sauce and roll it in a tortilla!
Hmmm... Tako tacos - might be a little chewier than normal but might not be bad.
Quote from: deb415611 on August 15, 2009, 11:29:02 AM
Quote from: Caribou on August 13, 2009, 09:42:20 AM
Here locally it's been hit and miss on the green beans for folks, too.
We had a warm spell in early May for about a week and if you were brave enough to plant you have a ton of them.
If you waited until mid June or so they are just now starting.
I was brave(or dumb :D) enough to plant them early this year and I have tons of them.
Wish you were my neighbor Deb...I'd have you over to pick yourself some.
Carolyn
I wish I were too :D
Going kayaking tomorrow, going to try to remember to bring a container with me to get some bugs that live near CT water.
Thanks Deb!
Hope you have a wonderful time!
Carolyn
Hello, all. Life has kept me away for awhile, but a college buddy is visiting this weekend and we'll be cooking up some NY steaks and shrimp. Went searching for a Mojito Shrimp recipe here and on the recipe site. Come to find out I posted the recipe I wanted to try in January 08; still haven't tried it. Talk about getting ahead of yourself. Thought I'd take the opportunity to post a hello.
Not really a smoker recipe, but there'll be some pucks in the grill's smoker box. Here's the Mojito Shrimp recipe:
(This recipe is attributed to Sunset Magazine; I haven't tried it yet)
Ingredients
1 to 1 1/2 lbs. peeled, deveined shrimp (21 to 30 per lb., tails on)
Mojito Marinade (recipe follows)
2 tablespoons fresh lime juice
Mint sprigs
Preparation
1. Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.
2. Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.
3. Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.
Mojito Marinade: In a medium bowl, combine 20 chopped fresh mint leaves, 1/3 cup sugar, and 1 thinly sliced shallot. Pound with a wooden spoon to coarsely crush. Whisk in 1/3 cup light rum, 3 tbsp. fresh lime juice, 1 tbsp. vegetable oil, 1 tsp. freshly grated lime zest, and 1 tsp. coarse kosher salt. Whisk until salt dissolves. Makes about 1 cup, enough for up to 1 1/2 lbs. shrimp.
Nice to hear from you again!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/100_1714.jpg)
Marinated Pork Chops Jalapeno Sausage Hot doggies Boudain Lets Eat
That looks great, Rockgriller! You must have been cooking for a crowd.I finally fired up the bradley after a whole summer of it getting lonely on the porch. I used Kummok's brine to do some pink salmon but didn't take them past 150 for temp as they were heading for the pressure canner. I canned most of them to use for lunches and smoked salmon dips etc. although the usual shrinkage occurred while cutting the smoked fillets up! :)
We are now starting to get the "northern" or fall coho (silvers) and I needed to make some space in the freezer. If it will stop raining, I'm going to drag my fairweather partner out with me to nail a few tomorrow.
T2
Way to go Rock! That's my kind of assortment. I cook a mix like that just for the two of of us and vac seal and freeze into portions. Looks good!
can u get boudain where u are at?
Nice looking bunch of eats you got going there rock
Im kinda the same way, might as well fill the smoker even if you dont eat it all the first time.
Letfovers are some times better than when they come out the first time
OOOOOOEEEEEEE. thats looks great.
I've got six racks of baby backs that will be getting the cold smoke treatment.
Sounds good fbr, I've never cold smoked.You gonna a photo show?
Brisket, more brisket and maybe some yard bird.
I plan to smoke some cheese. I was going to last weekend but need stuff to make a cold smoker. So I got a box.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture005.jpg)
Cut a bunch of holes, bought a 4" fishlock collar.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture003.jpg)
And some aluminum dryer hose. Stuck all this together and viola, temporary cold smoker.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture006.jpg)
Of course curiosity killed the cat,
(http://i1011.photobucket.com/albums/af233/quarlow/Picture009.jpg) and almost killed the cold smoker, cause at the point where I took the pic was the same point were the cat realized it was stuck and started to try to back out but was hooked. That is when she decided running backwards really fast would dislodge her from the box. Cats ass met OBS with a smack and everything goes flying. Once I stopped ROFLAMO, everything was put back together and all was unscathed except the cats dignity, we are ready to go. Here it is all set up.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture011.jpg)
I have 1 block of old cheddar, 2 blocks of BARI mozzarella and a block of no name mozza just to see if the price of the cheese has any difference. Also going to do 4 lbs of almonds. The cheese will be smoked with apple and the nuts with hickory. But the last time I did almonds I wish they and some kind of flavour like those BLUE DIAMOND smokehouse almonds which by the way are apparently not even smoked, just roasted with flavour. So I was thinking of smoking them and then when they are done maybe coat with a little oil and sprinkle some of that pop corn seasonings or something. Any suggestions are always appreciated.
Damn...you invented a bradley cat trap....funny story
That's a nice looking setup Q. I did some cheese last Thursday and it was difficult keeping the temp down. So, I'm going to build me one of those.
That cat looks like our Maine Coon, Allie. See my avatar. She is about 16 pounds and also tends to get stuck.
So the cheese went in.
The smoker got smokey.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture011.jpg)
And I'm not sure if this worked out well.The temp stayed below 70f, so that was good,but I couldn't see any signs of the smoke.
I saw pics of other peoples smoked chesse and you could see the lines from the racks and mine didn't do that.
The cheese definately smells smokey almost ashey. And I smoked 2hrs 40mins with apple. Also my pucks didn't burn completely.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture013.jpg)
They have always burnt up completely before, so I am thinking that cause it is not in the hot box like normal, they just won't burn right up. And this might be a good thing so that I don't get that acrid taste.
Q, Looks good. Well, How did it taste?
(http://i1011.photobucket.com/albums/af233/quarlow/Picture012.jpg)
We had one of those... use to do steaks and burgers using a grill caddy over Oak wood. Dang that was a lifetime ago. Thanks for the trip back to yesterday's memories.
Olds
Quote from: Oldman on September 20, 2009, 11:45:36 AM
(http://i1011.photobucket.com/albums/af233/quarlow/Picture012.jpg)
We had one of those... use to do steaks and burgers using a grill caddy over Oak wood. Dang that was a lifetime ago. Thanks for the trip back to yesterday's memories.
Olds
We've still got one of those down in the den!
C
I don't know, It has to rest for 10 to 14 days, or so I am told.
Quote from: Quarlow on September 20, 2009, 01:05:40 PM
I don't know, It has to rest for 10 to 14 days, or so I am told.
I've been told the same so it's sitting in the fridge. I've marked my calendar.
If my weekend goes as planned I'm going to use my OBS. It's been neglected lately. My plans are two pork butts to go in tonight (to be finished in the oven). Also going to do some cold smoking - bbq & buffalo peanuts and charcuterie's spicy almonds. If it's cool enough when I do the cold smoking I will also throw in some cheese.
I thought I was down to cooking for two but my son has informed me that after three weeks at college he is doing the negative freshman 15 and has lost 5 pounds. I guess I need to send some meals back to school with him..... I guess it's a food shock to go to college when your meals at home don't come out of the freezer section, cans & boxes :D
I have never cold smoke nuts. I just finished 4 lbs of almonds, done at 200f for 3 hrs after salt water brining for 24 hrs. Of course they were bakers almonds so they need to dry out. I am going to put some evoo and different flavourings on the next batch after they are smoked and then dry them in the oven. How does the cold smoke work for the nuts you do?
Don't have much going this weekend.
3 lb canadian bacon
3.5 lb pastrami
5 lb jerky (2.5 hot and 2.5 teriyaki)
4 lb sharp cheddar cheese
1 lb pepper jack cheese
and 1 lb picante sharp provolone cheese
That's a "full Meal Deal". Do you want to super-size that drink?
Sounds good
Quote from: Quarlow on September 26, 2009, 06:39:26 AM
I have never cold smoke nuts. I just finished 4 lbs of almonds, done at 200f for 3 hrs after salt water brining for 24 hrs. Of course they were bakers almonds so they need to dry out. I am going to put some evoo and different flavourings on the next batch after they are smoked and then dry them in the oven. How does the cold smoke work for the nuts you do?
I didn't get the almonds done but have done before. The recipe calls for cold smoking the almonds then tossing with the oil & spices and then into the oven. They turn out great. Here is where I did them awhile ago. http://forum.bradleysmoker.com/index.php?topic=10050.0
The peanuts are dry roasted and I didn't think they needed heat , just need to smoke and then I figured I would throw in dehydrator if needed.
The pork butts are in the oven and smell great this morning.
I have a brisket that will be going in Saturday night for Sunday supper.
Update. I just tried my cheese and it smelt smokey but not a lot of smoke flavour. I guess I will have to smoke it longer next time or make my blocks smaller. If it wasn't for the fact that it is still cheese and no matter what it will taste like cheese, Iwould be disappointed.
Q, now that you have that extention cord thingie straighten out I'm sure your next cheese smoke will be a total success.
I applaude you for trying. CRG
Q, its always best to underdo the smoke and adjust the next time than oversmoke and possibly not like it. I do not know which wood you used but you can change that next time also.
Quote from: pensrock on October 02, 2009, 11:23:02 AM
Q, its always best to underdo the smoke and adjust the next time than oversmoke and possibly not like it. I do not know which wood you used but you can change that next time also.
I believe he used 2 hr 40 min Apple.
You would think that would give a nice smoke flavor
Ok boys and girls, This is a tribute to all of you because it is inspired by this and that from here and there which I picked up on here. So first I made a batch of "Jan's rub".
(http://i1011.photobucket.com/albums/af233/quarlow/Picture002-1.jpg)
Then I took a pork loin roast and fileted it.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture003-1.jpg)
Then I hit it with the rub.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture001.jpg)
Next I mixed a stuffing made of dried apricots, raisins, pecans and Mandarin orange slices.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture005-2.jpg)
I threw in some wild rice, a package of dried stuffing mix and some maple syrup.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture009-2.jpg)
Then I spread it all out on the pork (http://i1011.photobucket.com/albums/af233/quarlow/Picture010-2.jpg)and rolled it up and then tied it up
(http://i1011.photobucket.com/albums/af233/quarlow/Picture012-1.jpg),sort of, I think I need some practice with the tying part. I wonder if my wife wold let me practice on her tonight, OOPS did I say that outloud.
Then it was into the smoker
(http://i1011.photobucket.com/albums/af233/quarlow/Picture015-1.jpg)
with the foil wrapped red bricks that I made today and we will see what happens with the old 3-2-1.
Fired up a 7lb pork butt for next week's office cafeteria menu, and a 3.5lb sirloin tip roast to slice for sammys for me (if it works)..
Started with Iceman's rub (http://forum.bradleysmoker.com/index.php?topic=11739.0) (many many thanks for posting that!):
(http://lh4.ggpht.com/_CbvAIVzmFFM/SsaKYtxvulI/AAAAAAAA8V4/7uPVZ6a5ROM/s720/DSC09490.JPG)
Barnyard buddies all slathered up (CYM on the pork, EVOO on the beef) w/ liberal dose of rub:
(http://lh3.ggpht.com/_CbvAIVzmFFM/SsaKcfZbWaI/AAAAAAAA8WI/lPsPzPGJd8k/s720/DSC09496.JPG)
Russian Blue KBG cat, standing guard:
(http://lh6.ggpht.com/_CbvAIVzmFFM/SsaKa3KoHbI/AAAAAAAA8WA/nhb6QMIokVI/s720/DSC09493.JPG)
And into the Bradley we go.. 4 hours of a Pecan/Oak mix. It's 55* out back, on the way to the 40's, so the smoke shed will earn it's keep tonight.
(http://lh4.ggpht.com/_CbvAIVzmFFM/SsaKdvsrA4I/AAAAAAAA8WQ/0FWk_D49sQQ/s800/DSC09497.JPG)
Will check back later, when the Maverick tells me my little bundle of beef is at 135 degrees.
Ok update It's been 3 hours with smoke, and I just temp probed it and it is already at 150f. doh. So I wrapped it in tin foil with a splash of AJ and back in it goes. Trouble is it's 5 o'clock and everyone is hungry. This thing is happening to fast. Help should I leave it till 170f or what.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture016-1.jpg)
Actually while typing this it has been 25 mins and now my temp is 160f.
Quote from: Quarlow on October 02, 2009, 05:25:16 PM
Ok update It's been 3 hours with smoke, and I just temp probed it and it is already at 150f. doh. So I wrapped it in tin foil with a splash of AJ and back in it goes. Trouble is it's 5 o'clock and everyone is hungry. This thing is happening to fast. Help should I leave it till 170f or what.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture016-1.jpg)
Actually while typing this it has been 25 mins and now my temp is 160f.
I think you are good to go now... Slice into it and see what it looks like.
Ok squirt that is all I needed that puppy is coming out. Thanks for the quick response. I'll post a pic when I slice it.
Quote from: Quarlow on October 02, 2009, 05:34:50 PM
Ok squirt that is all I needed that puppy is coming out. Thanks for the quick response. I'll post a pic when I slice it.
Fingers crossed...
Thanks Squirt you saved the day. It came out real good but was a little dry around the outer edge. But if I had left it any longer it would have dryed right out. It was very tastey but next time I will use something other than bread stuffing and I will leave out the wild rice as it did not cook well.
(http://i1011.photobucket.com/albums/af233/quarlow/P1040668.jpg)
Quote from: Quarlow on October 02, 2009, 07:13:40 PM
Thanks Squirt you saved the day. It came out real good but was a little dry around the outer edge. But if I had left it any longer it would have dryed right out. It was very tastey but next time I will use something other than bread stuffing and I will leave out the wild rice as it did not cook well.
I would think that if you precooked the wild rice before stuffing it would work. Might have to experiment a bit to get it done to your liking.
Yeah thats a thought. I also would have liked the bread stuffing to be drier. But all in all it wasa good first try.
That looks good Q, especially the stuffing. Precooking the rice some would probably be a good idea.
It was very good. I can usually judge it by my youngest daugther. If she likes it I know it was good, because she won't eat meat most of the time, and she love this. Next time I might try to change the stuffing. I'm thinking raisins and dried cranberries and maybe some vermicelli rice precooked of course with chestnuts. Damn my mouth is watering again, I better go have a slice of leftovers. ;D
The pork butt is stalled at 175.. Stubborn piggy.
Turkey roast and ham, you're up next.
(http://lh6.ggpht.com/_CbvAIVzmFFM/Ssds_SulhXI/AAAAAAAA8X4/8AhmyTqPH6o/s720/DSC09500.JPG)
Quote from: Quarlow on October 03, 2009, 08:04:11 AM
It was very good. I can usually judge it by my youngest daugther. If she likes it I know it was good, because she won't eat meat most of the time, and she love this. Next time I might try to change the stuffing. I'm thinking raisins and dried cranberries and maybe some vermicelli rice precooked of course with chestnuts. Damn my mouth is watering again, I better go have a slice of leftovers. ;D
How did you cut up that loin like that?
It held together real well. I just used a long smooth edged knife that I have called a "ham slicer". It looks like a bread knife but with out the serrations.
squirt,
I've never done it but this video should give you an idea.
http://www.ehow.com/video_2336362_prep-meat-stuffed-pork-loin.html
Smokin two slabs of bacon right now...(yes 10.5 thats the end of it)...gotta make another trip to Iowa :D
Also going to try and make 5lbs of brats. I was going to make mushroom and swiss but I have a hunk of asiago that is just sitting there wanting to get used so mushroom and asiago brats it is.
Hopefully get some time to go hunting also...
SIA
I just put 21 pounds of pork butt in with the Mr Brown rub and 4 hours of Oak.
They are for the Monday Night football game. I will FTC them and pull them @ the game.
That's a good size load FLB. I was gonna say that will be good in the chilly parking lot tailgating, but then I remembered you live in Florida and chilly weather is 70*
The high today was 96.3F
it is 82.4F as I type this.
under 70F ? Parka weather!
Ok time to get this party started. I have my ribs
(http://i1011.photobucket.com/albums/af233/quarlow/Picture.jpg)
all thawed out. And now I am rubbing my meat...I mean I'm applying Jan's rub
(http://i1011.photobucket.com/albums/af233/quarlow/Picture045.jpg)
Here they are all rub and ready.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture048.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Picture047.jpg)
Her they are all wrapped and headed for the fridge till 11 am tomorrow.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture046.jpg)
This is ZigZag and "she wants to know where her share is".(http://i1011.photobucket.com/albums/af233/quarlow/Picture044.jpg)
Hey Q, make sure ZigZag gets some. I was cutting up a 9.5 pound boneless pork loin today - six 1 1/4 chops, a big piece for a roast and a smaller (maybe 3 pound) piece for my first Canadian bacon. The cat (aka Kitchen Shark, my avatar) was all but crawling up my sweat pants. I had to give her some (store bought) pastrami to calm her down.
Haa "kitchen shark" I like that one. Actually our cats won't even touch human food. They just have no interest in it they will sniff but then walk right by.
AHHH Ribs and Jan's Rub together It's a Beautiful Thing!!!!!
YEEAAH
Way to go there Q. Looks like a feast in the making! ;D
I think a batch of those syracuse spuds is in order.
I still haven't tried the Syracuse Salt Potatoes. I asked my wife to pick up some Yukon Golds at the store the other day and she did. Geez, they're almost the size of baking potatoes. I guess I'll have to go shopping.
I still need to try those Syracuse taters to. They sound so good!
Got some prep work done as well for some smoke tomorrow.
(http://i84.photobucket.com/albums/k18/WCK_02/1010091109.jpg)
Actually before the ribs above get happy, I will put some smoke on these chicken legs and finish them in the oven or on the grill depending...
(http://i84.photobucket.com/albums/k18/WCK_02/1010091105.jpg)
WCK;
It's good to see you posting again.
Quote from: ArnieM on October 16, 2009, 08:17:53 PM
I still haven't tried the Syracuse Salt Potatoes. I asked my wife to pick up some Yukon Golds at the store the other day and she did. Geez, they're almost the size of baking potatoes. I guess I'll have to go shopping.
You have to look for the baby yukon golds. They are expensive, but worth it. I've started to see salted potato kits in the same aisle as the potatoes. The kit makes it easier, and cheaper then buying new potatoes or baby yukons, but the quality of the potato is less.
WKC, You must have some company over. I don't think you, the Mrs, and Holly can chow that much down in 1 sitting. :D
:D :D :D yea giz,,, kids in town ... now live in Omaha vs Tucson. Dont see them as much but they still like to eat ;D
close enough...
Time to do some ribs and chicken today so I put on my Bradley cap and t-shirt and got to work. Brined the ribs last night and the chicken this morning, then prepped - CYM & some of my justly not-famous EBKS (Everything But the Kitchen Sink) rub for the ribs, a little garlic powder and pepper on the chicken .
Got everything ready to go this morning and realized I had a bit of extra rack space so made up a fatty - breakfast and Italian sausage mix, a little garlic (okay, a lot of garlic), onion, potato, sharp cheddar, crumbled bacon, some scrambled eggs, and a dash or three of EKBS.
Then I remembered that I left my camera at a friend's house in Seattle last month and SWMBO's battery was dead (her camera's, not her "personal battery") so I skipped the photo op, rolled the fatty, and put it in the fridge to "set up" for a while. Also put the battery on the charger.
Racked it up (finally, a photo)...
(http://i618.photobucket.com/albums/tt269/KaHonu/Racked.jpg)
... preheated the OBS, and put in at about noon for 2 hours of Jim Beam bisquettes at about 225o (I hope). I can't drink bourbon but have no aversion to cooking or smoking with it - no worries on the chicken or ribs but kinda wonder how the fatty will fare.
Couldn't help but notice how much nicer a couple of JT's "robo-pucks" would have classed up my act but had to settle for my old standby "bubbas."
Put a temp probe in the fatty - don't use one for the ribs and I planned to take the chicken off in 2 hours and finish in The Big Easy (will insert probe then).
Well that was a near disaster! After 2 hours I took out the fatty (IT 150o) and the chicken and damned if I didn't drop the rack on the counter and get to watch the fatty jump right off and burst! Put the fatty-like substance in the oven to finish; it was ugly, but tasted great. Too embarrassed for a photo of the entire mess but took one of the "leftovers" which doesn't look nearly as bad as the part we ate.
(http://i618.photobucket.com/albums/tt269/KaHonu/Salvage.jpg)
Anyway, cleaned that up, boated the ribs (in the oven for 2 hours) with a bit of apple juice (followed by 2 hours of FTC), and got chicken ready for TBE. Brought it up to an IT of 165 (thigh) which crisped the skin very nicely, thank you.
Final product was awesome, especially with corn and cowgirl's Chipotle cole slaw. This is SWMBO's plate (as you should be able to tell by the small portions).
(http://i618.photobucket.com/albums/tt269/KaHonu/Plated.jpg)
Today's lessons (nothing new, but reinforced):
1. Smoke more often so you don't have to relearn everything every time.
2. Use both hands to hold racks full of food.
3. Beer between "phases" is a good thing.
4. Too much beer between "phases" is a bad thing.
5. "Too much beer" is an oxymoron.
6. Use the "buddy system" when smoking. That way you have someone to bring the beer and take the blame.
7. The smoker owner gets whatever credit is due.
8. Don't sweat the small stuff (and it's all small stuff).
Aloha and good night!
Looks good Ka Honu. How do you like the smoker. I am looking at a closed system and thinking about Fast Eddie FE100.
Why a pellet smoker Sav? It will be like having 2 Treagers. The Bradley smoke is much more intense than the pellets.
Sorry, I don't mean to hijack the thread. I'm starting to look around for an alternative to my OBS. Things keep cracking. Bradley service is great but this is turning into a DIY replacement part smoker. Fast Eddie is out of the question, $$$. Any other other recommendations at a decent price point?
I'm not a lot of help when it comes to "other than Bradley" smoker recommendations. I've only had one minor problem which Brian sorted out immediately and have absolutely no reason to look at another smoker. SWMBO occasionally (and wrongfully) accuses me of being more committed to my OBS and TBE than I am to her. I, of course, deny it vociferously. That's my story, it's a good story, and I'm sticking to it.
Smokin Soon is Bradley allowed in major competitions?
No. The heat is generated by electricity and not by wood.
The FEC100 is a heck of a machine and has been garnering a lot of wins. But too steep for my blood for just a smoker with a somewhat limited capacity. The 100 means it will hold 100 pounds of meat.
Last Month over Halloween weekend Smoked aprox 23 lb.Salmon caught in the Cowlitz River .
Neighbor gave me all this Salmon to repair his roof...
in Brine
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01547.jpg)
Drying
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01549.jpg)
Tastes Great
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01550.jpg)
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01551.jpg)
Also 2 Butts .
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01538.jpg)
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01539.jpg)
Bacon above
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01535.jpg)
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01537.jpg)
Today Nov 5th put 2 more Butts in rubbed each with dry rub picked up at Safeway.
(http://img.photobucket.com/albums/v486/todayschildhere/DSC01554.jpg)
I'm going to Sams to get a Brisket or a Pork butt for Sunday's football game.
Sliced up a kg of Bresaola today and got it vacuumed and in the freezer and took 2.5 kg of Guanciale out of the cure and it is hanging on meat hooks in the cellar. Should be ready in 6-8 weeks.
Quote from: 3rensho on November 14, 2009, 09:32:59 AM
Sliced up a kg of Bresaola today and got it vacuumed and in the freezer and took 2.5 kg of Guanciale out of the cure and it is hanging on meat hooks in the cellar. Should be ready in 6-8 weeks.
What is that?
I'm doing my first turkey. check the line under poltry "first turkey for the brine and rub info.
Quote from: squirtthecat on November 14, 2009, 09:34:33 AM
Quote from: 3rensho on November 14, 2009, 09:32:59 AM
Sliced up a kg of Bresaola today and got it vacuumed and in the freezer and took 2.5 kg of Guanciale out of the cure and it is hanging on meat hooks in the cellar. Should be ready in 6-8 weeks.
What is that?
Bresaola is cure dried beef (usually eye of round) that is then air dried. I just applied my second application of dry cure and have to cure for another week before I can begin to dry cure it.
I just put 3 racks of Mooink balls in with 1 hour of JB pucks.
We have a food thing @ my office tomorrow.
It's getting them on the bicycle that will be the tough part.
Quote from: FLBentRider on November 19, 2009, 04:49:57 PM... It's getting them on the bicycle that will be the tough part.
Get a bicycle trailer so you can take your smoker, grill, or whatever with you and cook on site (one of my best work-avoidance ploys from the days when I actually had a job).
Smoked some cow's tongue. I prepped them two different ways. I smoked one with the skin on, and one with the skin removed after parboiling it for 20 minutes. I tried to skin it without parboiling but I wasn't having much success. Even watched a YouTube video on peeling a cow tongue. The man made it seem simple, but believe me it is not.
The one with the skin removed was brined for 5 days (prior to parboiling), and the one with the skin on was brine cured for 5 days. Using a cabinet temperature of 200°F, and applying 4 hours of hickory, I cooked the skinned one until fork tender. That is the fork can be easily inserted and remove without resistance or little resistance. The internal temperature was 175°F, so I inserted a thermometer in the second one and took it out when it reached that same temperature. After the second one cooled enough to be handled I removed the skin.
I was pleased with my initial taste, but could have used more smoke flavor. Later today I will eat some cold, and see if there is any improvement in flavor.
I don't think I want to taste anything that can taste me back. :D
Beef tongue is very good. I forgot how rich it was. I've only had it braised, until I smoked those. I was it Shop-Rite today and they had cow's heart, but it was cut up in cubes. I'm making a cream horseradish sauce, and I'm going to serve the tongue on crackers with some sauce.
Quote from: Habanero Smoker on December 07, 2009, 01:40:32 PM
Beef tongue is very good. I forgot how rich it was. I've only had it braised, until I smoked those. I was it Shop-Rite today and they had cow's heart, but it was cut up in cubes. I'm making a cream horseradish sauce, and I'm going to serve the tongue on crackers with some sauce.
Habs after you have the heart and tongue sliced thin you need to pickle them. Pickled heart and tongue just can't be beat in my world!!
That does sound good. I may try that. Now I'm thinking I need to go back to the store and pick up some heart meat.
I believe Carolyn made some pickled deer heart that turned out pretty good! Will have to get her to post the recipe. then just add the tongue to the pickle.
I've had deer heart and it was excellent. Never thought I'd like that, but very glad I tried it.
I love beef tongue.
And I always save the tongues off of elk and deer.
pickled elk tongue:
(http://img.photobucket.com/albums/v226/wyogoob/TongueElkCanned_a_sm.jpg)
with some cheese spread:
(http://img.photobucket.com/albums/v226/wyogoob/TongueElk_a_sm.jpg)
This week I'm doing Canadian Bacon and trying, for the first time, Irish Bacon.
When I get a chance I'll post some pictures that I took when preparing the tongues.
QuoteSmoked some cow's tongue. I prepped them two different ways.
Any preference as to which method you would recommend Habs? Got a friend picking me up some tongue and tail over the Christmas period. :)
I'll write something up, and post it this evening. I meant to post pictures this morning, but didn't get around to it. For the brining technique I use the brine recipe in "The River Cottage Meat Book". I know you have that book, and he has a recipe for Salt Beef (and Pickled Tongue) page 438; I just recommend that you don't soak it for 24 hours after brining. I feel that soak time was too long, and drew out too much flavor with the salt. For the tongue with out the cure, I substituted small amount of additional salt in place of the cure (I used Cure #1 as the recipe calls for saltpeter).
I preferred the tongue that I used the curing salt with. Not only was the flavor better to my liking, but the color was much more pleasant. When I post the pictures you will see the difference. If you have the patience, peeling the skin off a "fresh" tongue will give you better smoke flavor.
I've got six racks of baby backs that just went in for about an hour and change of cold smoke.
Well I got tell ya all the truth....
The Best Smokin' I've ever done is the wife! Oh and that puddle of goo in the corner is me when she is finished. (http://www.susanminor.org/Rayeimages/gif/Launch72.gif)
Quote from: Oldman on December 22, 2009, 07:10:58 AM
Well I got tell ya all the truth....
The Best Smokin' I've ever done is the wife! Oh and that puddle of goo in the corner is me when she is finished. (http://www.susanminor.org/Rayeimages/gif/Launch72.gif)
You GO Raye!
So the Wife says "How about some pulled pork this weekend?"
Who am I to say no.
Saturday:
Geocaching in the Morning with the kids, Mooink balls in the afternoon
Put Sundays butts in after supper.
Pictures to follow.
Just tossed in a butt!
Slapped it good before slathering it up 8)
Moooinks are done.
Butts are in.
Slapped them good I did.
I'm doing kielbasa today, will post a couple pics under 'sausage' later. Did not get any pics before stuffing.
They finally had a sale on brisket yesterday, $2.49/lb, yes around here that is the sale price. :D
I planned to pick up four and freeze two but have not gotten and checks from unemployment since I got laid off just before Xmas. >:(
So I only bought two, will be doing them tomorrow, I hope. :)
Told myself I was going to work all day, of course nothing ever goes as planned ??? ???
Decided to go nuts instead - have some care packages to do :)
Started with this pile:
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/nuts%20jan%202010/3e5f196a.jpg)
the planters are 3 1/2 lb cans , the almonds 3 lb and pecans 2 lb
One can of planters split in 1/2 - 1/2 Franks hot sauce the other 1/2 Stubbs Spicy BBQ sauce
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/nuts%20jan%202010/cdf5430d.jpg)
3lbs of almonds going in to smoke to become Charcuterie's Spicy Smoked Almonds (spices get added after smoking)
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/nuts%20jan%202010/0b38dfe6.jpg)
I piled all three lbs onto one rack, they are divided by a high temp screen to let a little smoke through - they probably didn't get as much smoke as if I had thinned them out more, I think I need more racks :D
More to come throughout the week. Need to figure out what I'm doing with the rest. More Spicy Almonds though, I love those.
Well just got up and am going to get my new smoker and weather proof cover finished so i can do my first smoke in the bs.
Quote from: deb415611 on January 17, 2010, 01:11:31 PM
Told myself I was going to work all day, of course nothing ever goes as planned ??? ???
Decided to go nuts instead - have some care packages to do :)
I piled all three lbs onto one rack, they are divided by a high temp screen to let a little smoke through - they probably didn't get as much smoke as if I had thinned them out more, I think I need more racks :D
More to come throughout the week. Need to figure out what I'm doing with the rest. More Spicy Almonds though, I love those.
Deb, I just put 1 layer of cheese cloth on my racks to keep them falling threw and single layers. The smoke passes through the cloth and everything gets nice and smoky.
Quote from: Quarlow on January 22, 2010, 07:30:19 AM
Quote from: deb415611 on January 17, 2010, 01:11:31 PM
Told myself I was going to work all day, of course nothing ever goes as planned ??? ???
Decided to go nuts instead - have some care packages to do :)
I piled all three lbs onto one rack, they are divided by a high temp screen to let a little smoke through - they probably didn't get as much smoke as if I had thinned them out more, I think I need more racks :D
More to come throughout the week. Need to figure out what I'm doing with the rest. More Spicy Almonds though, I love those.
Deb, I just put 1 layer of cheese cloth on my racks to keep them falling threw and single layers. The smoke passes through the cloth and everything gets nice and smoky.
the foil was only on the sides but I don't think it was a good idea, not smoky enough. I tried to put too many on a rack. I still have a bunch to do. It will be this weekend's project ;D. I need to buy one of JT's rack kits.
Gonan crank some ribs in Bessie this weekend
Stillneed to hit the store and buy some so they can get happy in rub over night
Pork butts are still cheap here ( 79 # ) so I will pick up a couple and cube in anticipation of my new stuffer arriving soon
I am thinking I will freeze "post cube" and I wont have to do that work when it comes time to make salami
Sunday will be a flattened chicken in the smoker
Quote from: deb415611 on January 17, 2010, 01:11:31 PM
I need to buy one of JT's rack kits.
Yeah for doing nuts(and lots of things) it sure would be good to have more racks.
What Is Your Recipe For The Brine ??
Thanks For The Brine Recipe Iceman, You're The Best !!!!!!!!!!!!!!
Gonna try a bubble pizza, and key lime chicken on the Red grill
they say you can throw chips in the trough and smoke.
We will find out just how true that is.
I made some beans just like this past weekend, and ate them sat,sun,monday for dinner, and the guys had hung up those little christmas tree fresners in my parts office, i think there are trying to tell me something?
I've got six racks of Baby backs going in tomorrow for supper.
25 pounds of pork butt, (15 of which to be pulled/delivered to a BDay party late tomorrow afternoon) and an 8.5 pound chuck roast I picked up at lunch..
Quote from: squirtthecat on February 26, 2010, 12:16:37 PM
25 pounds of pork butt, (15 of which to be pulled/delivered to a BDay party late tomorrow afternoon) and an 8.5 pound chuck roast I picked up at lunch..
Bradley or the pellet grill ?
Quote from: FLBentRider on February 26, 2010, 12:21:11 PM
Quote from: squirtthecat on February 26, 2010, 12:16:37 PM
25 pounds of pork butt, (15 of which to be pulled/delivered to a BDay party late tomorrow afternoon) and an 8.5 pound chuck roast I picked up at lunch..
Bradley or the pellet grill ?
Butts on the Traeger. Chuck roast in the OBS.
It's supposed to drop to 15 tonight, so I picked up a cheap welding blanket to give the Traeger a little more insulation.
just put the smoke to a 12lb Brisket doing some testing for a couple rubs.
I have some corned beef all rubbed up and havin a little sexy time in my fridge. :) Gonna take my first shot at Pastrami. Stay tuned for the pics!!!
I've got a brisket on deck for this weekend. We'll see how it gets Treeted...
Practice brisket then Pastrami this weekend..
Quote from: squirtthecat on March 04, 2010, 12:07:51 PM
Practice brisket then Pastrami this weekend..
You going from scratch or using corned beef for the pastrami?
Quote from: FLBentRider on March 04, 2010, 12:26:44 PM
Quote from: squirtthecat on March 04, 2010, 12:07:51 PM
Practice brisket then Pastrami this weekend..
You going from scratch or using corned beef for the pastrami?
Starting with corned beef. (soaking for a few days first)
It is getting cheaper as St Paddy's day gets closer..
1.99/lb is cheaper than I can buy a trimmed brisket flat for.
St. Pat's special here - corned beef at 99¢ a pound. Limit is one per customer so I picked up a 4-pounder. After a couple days of soaking and a couple days resting in rub, it'll be cold-smoked and then steamed for pastrami. I'll buy a couple more for a "traditional" prep and a few for the freezer as I get back to the store. Yes!!
Wow, great price KH! The cheapest I've seen around here is 2.49 for a flat. The plain old brisket is 3.99! Go figure >:(
I'm smoking a bonless turkey breast for lunch meat and NePas's Carnitas. On Sunday I'm making Seemore fajitas.... It's gonna be a good weekend. ;D ;D ;D
My first pork belly bacon. The pork belly I got from the local butcher guy has been drying overnight in the fridge after its maple cure. It just went into the OBS with maple pucks. I'll wrap it up in the fridge for a couple of days before attacking it.
This week-end I'm doing 2 pork loins I bought from Sam's club.
1. Portobello Mushroom & Cracked Black Pepper.
2. Italian Style Bruschetta.
Hey MPT, how do you do #1? Sure sounds good.
Six pounds of jerky in the smoker now for another 90 minutes, then off to the dehydrator.
Then once the jerky is out there's 2 racks of Spare Ribs ready to go in for dinner tonight.
Then once those are done there's a big old brisket sitting in the fridge ready to go in late tonight so it's ready for dinner tomorrow. First brisket so I'm hoping it comes out as good as everything else has so far.
Well I did "mock pulled pork". I had bought some "pork shoulders" thinking they were what I wanted but it turned out they are not what you call "pork butt". Up here they seem to be backwards, they call the portion that comes from the shoulder "shoulder" and the portion that comes from the rear "butt" Go figure. I don't know why us Canadians have to be different like that cause it makes perfect sense to call the "shoulder" a "butt" and the other end......you know I don't even know what end is what anymore. :D :D :D So anyway I had these 2 pieces of the wrong end, but I so wanted some "pulled pork" that I said to hell with it and slather them with CYM and Jan's rub overnight and then stuck them in the smoker for 13 hours.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/Picture046-2.jpg)
What came out was a pretty good facsimile of what I think "pulled pork" should be since I have never had it before.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/Picture047-2.jpg)
The only problem I had was with my cheap probe thermos, I didn't trust them near the end cause I was getting 2 different readings right beside each other. I should have believed the one I thought was right and it would have stayed in for a couple more hrs but it was still OK. There was a little that was not done around the bone( yes I now know that "pork butt" doesn't have a bone) but I just pulled what I could and the rest will go into the oven in tinfoil for a couple hrs till done. It was by no means raw so it will be fine. As for the rest well it is making some awesome bunwiches. Even My kid that won't eat most meat is "luvin' it". So I am happy with the results. Butt next time I will get the right end of the beast. Now I have a small turkey in there getting 2 hrs of smoke and it will be finished in the "BE" at my brothers birthday tonight.
Quote from: ArnieM on March 13, 2010, 08:24:27 AM
Hey MPT, how do you do #1? Sure sounds good.
Hey Arnie...they were pre marinated and vac sealed. Sam's club sells them.
I put Cabela's Mountain Man Boubon Rub on them and will smoke for 4 hours and pull when IT hits 145*.
I have a small berkshire pork butt , thinking about trying the KyNola's molasses slather on it. Also, have a (purchased) corned beef soaking that is going to get rubbed up with the Squirts pastrami rub. Both will go into the smoker tomorrow morning.
Also going to try to find the time to do some almonds & peanuts.
It was supposed to rain off & on today. Late afternoon I decided to do a quick smoke.. cold smoked 6 lbs of almonds for 2 hours then mixed with spices & oil (Charcuterie's Spicy Smoked Almonds). Here they are all ready for 15 minutes in the oven.....
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%202010/f0af5b7a.jpg)
Looking great Deb.
I gotta a five pound brisket, and am thinking pretty strongly about my wife's persion cat....... BUUUHHaaaa
20 pounds of side bacon
1 yard bird ( Sat )
Back ribs for Sunday dinner
Dribron: The cat would be better in the microwave ! :P
10.5 got me thinkin about "Sheekin Roll Ups" over on the Char-Broil Forum. I forgot all about those things! I looked at the link and says one more time!
gave the breasticles a thorough beating. ["breasticles" copyright goes to 10.5]
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00956.jpg)
Decided this time that the bacon would go inside instead of a wrap, skip the cream cheese and use some nice thick ham steaks instead of thin sliced. More of a wrestling match to roll! Some chopped bacon. a dash of shredded sharp cheddar.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00959.jpg)
Now I gotta try to rope these thingies up!
Pretty good eats!
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00966.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00963.jpg)
Ribs, ribs, ribs, man!
My menu for the next 4 days (I took Friday and Tuesday off) includes a pork butt, brisket, baby back ribs, filet, ribeye, sea scallops, shrimp. I'm also planning an attempt at NePas stuffed avocados and some ABT's. Have house guests arriving early afternoon tomorrow and will have a crowd for memorial day. :D
Plan on doing the ribs, steaks, scallops and shrimp on the Traeger and the brisket and butt on the Bradley. That's the plan anyway, we'll see what happens.
I give the Sierra Nevada Pale Ale a 10.5... that beer rocks.
Forgot, DQ.. that was done in the Treager!
Quote from: Smokin Soon on May 27, 2010, 08:40:35 PM
10.5 got me thinkin about "Sheekin Roll Ups" over on the Char-Broil Forum. I forgot all about those things! I looked at the link and says one more time!
gave the breasticles a thorough beating. ["breasticles" copyright goes to 10.5]
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00956.jpg)
Decided this time that the bacon would go inside instead of a wrap, skip the cream cheese and use some nice thick ham steaks instead of thin sliced. More of a wrestling match to roll! Some chopped bacon. a dash of shredded sharp cheddar.
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00959.jpg)
Now I gotta try to rope these thingies up!
Pretty good eats!
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00966.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00963.jpg)
They looked like they turned out pretty good SS. When I flattened the breasticles in the thread they where about 1/4 inch thick all the way across. Will make the job of wrestling them breasticles into a roll up much easier.
Those roll-ups look good!
As for me, this weekend will put 60 pounds of butts in the MAK starting tonight 5/28. They will be followed up with 3 corned beef briskets for pastrami. After that, boneless skinless chicken breasts and burgers to take to my aging in-laws so they don't have to cook but still get good things to eat.
My drill powered pork puller will be put to it's first use on that 60 pounds of butts.
This is going to be a smoky weekend at my house. 8)
I've got 6 chicken breasts for smoked buffalo chicken dip (if you haven't tried this you should)
6 leg quarters for work lunches. (CT and Salt lick)
10lbs of eye round for jerky nuggets
6 racks of baby backs.
Rib eyes and flank steak.
Yes, it was a Sams run.
It's more beef ribs for me. Last weekend I did 4 slabs of baby backs and two slabs of beef ribs. The beef ribs were steak on a bone! Tender, juicy, delicous... amazing. I'm thinking 4 or 5 slabs all beef this weekend. I use the Zach's brisket rub from CRG on them... awesome.
My butcher and I get along well. I picked some cherry and hot banana peppers today and dropped them off at the butcher's. I really didn't intend to buy anything. Then I saw the short ribs in the case - and drooled.
He wrapped some up for me.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ShortRibs1.jpg)
They were a little short of 4 pounds; USDA Prime beef.
I had to take a look at them at home, still wrapped up.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/ShortRibs2.jpg)
I'll follow up after Sunday. For tonight, it's a crummy chicken in TBE.
I can't believe we complain about having to "survive" on "a crummy chicken in TBE."
Yeah! me too! No crummy chicken ever comes out of a TBE!
The chicken came out of TBE great as usual. My problem was I kept thinking about the short ribs.
Three Brisket flats about 8 lbs each. - friends getting together tomorrow.
8lbs of chicken breasts - destined for Buffalo chicken dip
8lbs of chicken quarters - for work lunches
15lbs of eye round - jerky nuggets
Berkshire ribs with MAK Honey Stinger Sauce.
Those are some sweet looking short ribs cuz'n. And the price looks good too.
Ky is our cousin too ??? ??? ???
Pork tenderloins, done two ways. Both are currently in a marinade.
One is in Italian dressing with added garlic. It will get a bacon wrap.
The other is in a marinade of soy sauce, ginger, garlic and sesame oil. It will be rolled in toasted sesame seeds.
They will be done with hickory on the Old Smoky because I can get higher temps.
I'll get a post up when they're presentable.
Got one whole pork loin curing for some Habs Canadian Bacon, cut into three pieces with a total weight of about 7 lbs. Haven't made this in a while, I can't wait for it to get done.
SIA
I put six racks of baby backs on the Traeger, good stuff!!
Quote from: smokeitall on August 29, 2010, 02:30:31 PM
Got one whole pork loin curing for some Habs Canadian Bacon, cut into three pieces with a total weight of about 7 lbs. Haven't made this in a while, I can't wait for it to get done.
SIA
You will be so glad you did your own. It is way better than any you buy. I made up some 2 weeks ago and then they had some on sale at the grocery store so I bought a small pack to compare. The store bought stuff is still in the fridge. The family won't eat it so I guess I will have to chop it up in eggs to get rid of it.
It's going to busy weekend. I have 1.2 kg bag of cashews, 2 kgs of almonds, 500gr of spanish peanuts and a bag of pistachio's. I am going to coat the pistachio's with CT. I also have 6 or 7 salmon thawing plus I got a real good deal on boneless inside round roasts from Save-ons so I will be smoking that and then sticking it it the BE. I have a whole chicken too that might get CT'd and BE'd. I may try to fit in either some jerky or the Buffalo sausage I keep talking about making. Good thing this is our Labour day weekend.
I've got 12lbs of nuggets in the dehydrator as I type this.
and ~30lbs of pork butt that will go on the MAK Sunday afternoon
2 will get the renowned Mr Brown, 1 Salt lick, and the other a TBD Mojo creation.
starting friday night, doing two 7.5 butts, a 10 brisket and Sat I'll throw in 2 corned beef briskets to make pastrami. (watching football in between). Monday I 'm doing a 12 lb turkey. Tuesday I go back to work and rest.
Starting a 7# boston butt saturday night for sunday night diner!
Can't wait to see how it will come out.
I snagged 43 lbs of butts for 79 cents/lb over lunch.. Will put them on the Traeger tonight, and distribute between the office cafeteria, a coworker who's new house is still kitchenless, and another guy who wants to buy a couple 2 pound baggies for his Dad.
Oh, and 2 corned-beef-cheater-pastramis are going in on Sunday. I still need to thaw, rub them down tonight, and vac seal for 36 hours.
Just bought my first smokey, going to attempt 20 lbs of pork butt and 10 lbs of chicken breast for our Labor Day weekend party. Hope everyone comes with an empty stomach.
11 pound sirloin round roast, 10 pound Boulder bird and big ol' hunk of bologna.
Bologna I'm getting for free! ;D
I have 3 racks (9lbs) of baby backs for tomorrow.
15lbs of eye round for jerky nuggets
Rib eyes for supper tonight.
12 chicken halves get the MAK treatment tomorrow. Once the word got out, friends are already lining up. 6 are spoken for! Love doing this stuff to make friends happy.
beef short ribs - almost time to take the final pics but here's a preview
(http://i281.photobucket.com/albums/kk234/deb415611/traeger/Sept%202010/photo-11.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/traeger/Sept%202010/photo-9-1.jpg)
Quote from: FLBentRider on September 18, 2010, 11:32:09 AM
I have 3 racks (9lbs) of baby backs for tomorrow.
15lbs of eye round for jerky nuggets
Rib eyes for supper tonight.
that is quite the Sams run you did
Deb,
That marinade looks good enough to take a bath in. :)
Giz - it smells pretty awesome
(http://i281.photobucket.com/albums/kk234/deb415611/traeger/Sept%202010/photo-9-2.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/photo-9.jpg)
That looks great Deb!
Looks like you were luck enough to snap a pic off before it all disappeared.
Two dozen Turkey legs are going in to brine tonight - smoke tomorrow.
For the Sunday Night football game - 7 Racks of spare ribs, 2 briskets
I will have both the OBS and the MAK smoking!
BBR's for me as well.....
Inverted "U" 18" long, 9.93 lbs brisket from wallyWorld. Went in 2.5 hours ago, hope I get some sleep :)
A 25 lb King Salmon going into the brine tonight, that is once I get home and fillet it and take the pin bones out. Then into the brine for a nice smoke on Sunday. Pictures to follow.
Ross
I am thinking I might just be smoking a ham. But that is another thread.
Quote from: RossP on September 24, 2010, 06:31:12 PM
A 25 lb King Salmon going into the brine tonight, that is once I get home and fillet it and take the pin bones out. Then into the brine for a nice smoke on Sunday. Pictures to follow.
Ross
Boy that sounds good Ross. I love the Kings and get them from my local butcher as 1-1.5 pound fillets. Pretty expensive over here. Looking forward to your pics.
Make that 4 racks of spare ribs. 1 Package was bad.
Going to attempt Pachanga's brisket recipe today. I bought two 8lb slabs yesterday at the butcher and I cant wait to get them on the smoke shortly!
I picked up 2 9lb briskets today at Sams club.
Another 7lb brisket went in the cure for pastrami.
I also put 12lbs of garlic and pepper jerky nuggets in the cure for a couple of days.
I got a whole eye of round all trimmed and slice for jerky and 3 racks of St. louis style ribs all for the smoker tomorrow. Gonna do half the jery with CT and the rest I need a good "sweet teriyaki" recipe.
I got 2 lb. of almonds and a 7lb. brisket to do. ;D
I've got two pork butts for the Dolphins-Browns game.
Two racks of baby backs and an 8lb pork butt.
Nothing here. Tonight is company Christmas party at Red Rock in OKC on Lake Hefner. We'll all be decked out in tuxes and formal wear. Already have ride arranged to and from. These are always a huge blast!
My second brisket and my first shot at almonds. Both turned out great, in spite of me ;D
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5707.jpg)
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5705.jpg)
OK, so I'm talking to classicrockgriller on the phone last night. He's quite the character, funny guy, just don't ask him about his wife's boyfriend ;D. So he tells me I've gotta try Zatarains, felt sorry for the guy so I figured what the heck :D ;D. I know technically this isn't smoked, but it sure looks like smoke when cooking.
Started with the ingredients:
Some hamburger
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20General/rawburger.jpg)
and some Zatarains
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20General/zatarains.jpg)
cooked up the hamburger and drained it,
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20General/cookedburger.jpg)
boiled some water and oil and added the Zatarains, and hamburger
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20General/boilingzatarains.jpg)
See it almost looks like smoke when it's cooking - just moisture though :-\
ahhh, finally done.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20General/cookedzatarains.jpg)
Din din
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20General/zatarainsmeal.jpg)
This stuff sure does make the house smell good when cooking it.
The Z is a staple in our pantry.
try the Jambalaya too.
Habs Canadian ready for the painfull 2 day wait.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0732.jpg)
Some Filipino style pork on a stick.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0735.jpg)
A sweet Filipino dinner roll called Pandesal
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0613.jpg)
Yummmy! My wife saw this and said looks good (she's Filipino) :)
Hmmm. how bout some smoked Adobo. I may smoke me some chicken legs this weekend and ask her to make me some Adobo chicken with it.
Wow! i can see from the pics that the standard is still very high on the end results here!
Absolutely superb! (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
making jerky for the first time but we live in northern bc and it is -15 so not really sure if we doning this right trying to keep temp at 160 smoking for 2 hours then dry for another 3 to 4 if this is right please tell me ty you
can i get this recipe
Jerky here too for the first time in the OBS. Hi Mountain seasonings just arrived, now I just gotta go get a hunk of cow ;D
Smofried turkey
PR for about 1.5 hours
a few scallops -
going to have Ham but not smoked (other than what the package says)
going to do jerky for entertainment.
Got grand kids in town... good Christmas.
Merry Christmas to all in the Forum
WCK
Got this idea from a pro on the Char-Broil forum, Mike Stines. Bone in Pork Roast, split and pasted with garlic and spices. Have not decided Bradley or Treager yet, but it is resting.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0741.jpg)
He trimmed the bones back, I am not that handy. Just gonna go for it. It's a 5 bone roast split and pasted with enough garlic and Herbs 'D Provence to kill a colony of Vampires. Here is his original post.
http://sizzleonthegrill.com/user-forums/index.php?topic=3681.msg35027#msg35027 (http://sizzleonthegrill.com/user-forums/index.php?topic=3681.msg35027#msg35027)
Quote from: Smokin Soon on January 05, 2011, 08:01:53 PM
Got this idea from a pro on the Char-Broil forum, Mike Stines. Bone in Pork Roast, split and pasted with garlic and spices. Have not decided Bradley or Treager yet, but it is resting.
He trimmed the bones back, I am not that handy. Just gonna go for it. It's a 5 bone roast split and pasted with enough garlic and Herbs 'D Provence to kill a colony of Vampires. Here is his original post.
http://sizzleonthegrill.com/user-forums/index.php?topic=3681.msg35027#msg35027 (http://sizzleonthegrill.com/user-forums/index.php?topic=3681.msg35027#msg35027)
I can only imagine that turning out fabulous.
Looks like a rain-free weekend here in SoCal so Saturday is a couple spatchcocked chickens and Sunday is my second batch of beef jerky. I used some of the Hi-Mtn dry cures last time and was impressed, as was everyone who sampled it. I need to perfect my meat procurement procedures though. I have always used London Broil in the past, but would like to find an appropriate roast to cut up. I grabbed some brisket flats that looked good and lean, but I'm a bit embarrassed to say what I paid for them. It'll still beat the $72.00 a lb. that I figured it would cost to buy a name brand at the local market.
Hey Folks,
I've got a boston butt getting ready to go in the smoker. It's sitting on the counter right now waiting for the smoker to come up to 220. The one I chose is about 11.5 pounds and I prepped it by making an interesting looking rub...one I downloaded from the net. My plan is to do four hours of smoke, then leave without opening the door until tomorrow afternoon. I'd like to go do some hunting in the morning and it will be nice if I can leave it in until tomorrow about noon. After reading everyone's posts regarding temperature, I figured if I went at the temp of 220 versus 225, that should buy me a few extra hours. I will check it before I head out in the morning and reset the D6R for several more hours. Here's a couple of pics of it...I'll try to post more as I go.
MQ
(http://i1095.photobucket.com/albums/i467/malmquistpc/BostonButt.jpg)
(http://i1095.photobucket.com/albums/i467/malmquistpc/BostonButtDevon.jpg)
Make sure you empty and refill the water bowl after the smoke, and again before you leave to go hunting.
You don't want a buildup of grease.
Quote from: FLBentRider on January 06, 2011, 05:21:10 PM
Make sure you empty and refill the water bowl after the smoke, and again before you leave to go hunting.
You don't want a buildup of grease.
Roger that, I was just outside filling it up. I've also got a drip pan below the meat to catch the juices. I'll see how that works out after the smoking is done. Also, for those that recommended to move my smoke shed away from the house, I moved it! Just need to get up to Wally World and pick up a fire extinguisher now.
MQ
Quote from: MQ on January 06, 2011, 05:35:47 PM
Quote from: FLBentRider on January 06, 2011, 05:21:10 PM
Make sure you empty and refill the water bowl after the smoke, and again before you leave to go hunting.
You don't want a buildup of grease.
Roger that, I was just outside filling it up. I've also got a drip pan below the meat to catch the juices. I'll see how that works out after the smoking is done. Also, for those that recommended to move my smoke shed away from the house, I moved it! Just need to get up to Wally World and pick up a fire extinguisher now.
MQ
Sounds like a plan. Make sure the drip pan allows some heat/smoke to move around it, otherwise you will just add to the cooking time..
Oh, and get a 'White' fire extinguisher. Those are kitchen safe. (and you won't need a hazmat team to clean out your smoker if you absolutely have to use it)
You should fill that drip pan your gonna put under the butt with water, at least half way, or them drippins are gonna burn on ya.
Good luck hunting.
Roger that, be right back! ;)
Yeah, I filled it halfway and went back three hours later. It was almost empty. I just filled it up again and added a bit more this time. The drippings haven't really started yet, but I'm sure the moisture is helping.
Quote from: MQ on January 06, 2011, 08:23:33 PM
Yeah, I filled it halfway and went back three hours later. It was almost empty. I just filled it up again and added a bit more this time. The drippings haven't really started yet, but I'm sure the moisture is helping.
OH YA thats gonna be gooood.
As long as you dont let that pan go dry your gonna be good.
Thats how i do all of my butts.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_0251.jpg)
Keep us posted.
Lol, now that's a butt photo!
I've got a 5-6 lbs butt I've rubbed with Mr. Brown's rub from the recipe here, and will be injecting with apple cider. At the same time I'll be doing a chicken which I will brine tonight, haven't created the rub for that one yet. I'll be serving that with a bourbon bbq sauce. Sides will likely be some mac and cheese, coleslaw and some other veggie. I'll post photos when I wake up from the food coma.
Quote from: adriandb on January 28, 2011, 09:51:17 AM
I've got a 5-6 lbs butt I've rubbed with Mr. Brown's rub from the recipe here, and will be injecting with apple cider. At the same time I'll be doing a chicken which I will brine tonight, haven't created the rub for that one yet. I'll be serving that with a bourbon bbq sauce. Sides will likely be some mac and cheese, coleslaw and some other veggie. I'll post photos when I wake up from the food coma.
Make sure if you put the butt and chicken in at the same time that the chicken is below the butt in the smoker. You will be taking the chicken out much sooner than the butt, and taking the butt to a higher IT.
I've got a couple racks of spares and a couple beef rib racks. I've never done beef, so this will be a new one. Any suggestions on treatment for the beed would be appreciated. The pork will just go nekkid I think.
I also have a small beef roast I'll throw on after the ribs and let'er go overnight for some pulled beef. This is another event for me. I think I'll just lather it up with the CYM and some rub like I would pork and see what happens.
Also have some dry cure on about 8lbs. of pork loin in the fridge. Canadian Bacon next weekend. Mmmmm ;D
Quote from: FLBentRider on January 28, 2011, 10:13:34 AM
Make sure if you put the butt and chicken in at the same time that the chicken is below the butt in the smoker. You will be taking the chicken out much sooner than the butt, and taking the butt to a higher IT.
I'll be putting the chicken in well after the port starts. I'm thinking 10 to 12 hours on the pork.
I got a 14 lb turkey that will get 2 hrs of smoke and then into the BE to cook threw for a birthday lunch tomorrow for my dad and his wife. That will be for hot turkey and gravy sandwiches.
Then I have two 4 lb Pork shoulder boneless blade roasts (the canadian version of a pork butt) which will get CT sauce and Jan''s rub on one and probably the rub that RossP gave me at our get together. That will be lunch for sunday. I will put them in around 8 pm and run them through the night. I have to taste test Ross's rub cause I think it is pretty hot. Might have to just use a light touch with it.
I've got four pork butts and if the cold weather holds, some cheese.
Superbowl Trifecta: copious amounts of brisket, pulled pork, and baby back ribs.
Thanks to Yard and Pool/Bradley for ensuring that replacement temp sensor, sensor plug, and cable arrived on time.
Jalapeno jack cheese and Canadian back bacon to start my 3 day weekend. Brisket going in tonight for Saturday dinner.
Mike
I'm doing 4 butts this weekend. I'm starting with 2 tonight & the last 2 on saturday.
Almost 36 # of raw meat.
Can't wait to see how those will turn out! :P
Kinyo
We are doing 2 briskets and some cheese, first time for cheese, but it is a special request from grandson... ;D
some spiced up country sausages for memorial day fishing trip.
12lbs of Moooinks
2 bacon explosions
3 racks of baby backs.
Got 2 racks of baby backs in the smoker right now. I am not holding much hope for them coming out great. It is one thing I have not perfected yet.
Quote from: Quarlow on June 18, 2011, 02:19:08 PM
Got 2 racks of baby backs in the smoker right now. I am not holding much hope for them coming out great. It is one thing I have not perfected yet.
Are you doing the 3-2-1?
Well no I didn't. It was sort of a last minute thing. So I layed on 2 hrs of mesquite, then wrapped them in foil with a splash of juice and gave them 2 more hrs in the oven at 300f. They were alittle well done, almost fall of the bone but not mushy at all. I could have done them 1/2 hr less or turned the temp down some. My duaghters boyfreind had to be on the bus back to Alberta so I wanted to make sure they were done in time to feed him. Overall I was happy with them, more so than any I have done in the past.
Oh yeah I forgot. I brushed them with sauce at the end and stuck them under the broiler to cook the sauce in for about 7 mins.
(http://tapatalk.com/mu/d8240fe4-62ec-f057.jpg)
Finally have tri tips at the meat counter. Great "bargain" too at $5.99/lb.
220, 7 hickory pucks, pull at 135.
Yum
(http://tapatalk.com/mu/d8240fe4-819f-a946.jpg)
Meatloaf & Taters
(http://i282.photobucket.com/albums/kk250/smokinsoon/002.jpg)
and some monster sweet rolls with a seasoned breadcrumb mix, makes a killer sammy.
(http://i282.photobucket.com/albums/kk250/smokinsoon/005.jpg)
Meat & Taters, late night dinner. Grilled up some onions, shrooms, green pepper, garlic. Into a wok with Annie's garlic oil Whipped up a brown gravy mix, added some sliced taters from a previous cook, dumped in a 6 pak of Bubba Burgers Maui Onion grilled on the gasser with a 50/50 mix of Jan's Rub and Gunpowder. With some Texas sweet rolls... AKA Sonny Rolls, some very good eats.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0897.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0898.jpg)
That looks good!
Now that's some fine looking grub S.S. :)
First go around with ribs in the bradley rather than on the BBQ. We'll see how they turn out in about 5 1/2 hrs!
Let us know (pics) how it goes.
Quote from: ArnieM on November 18, 2011, 02:03:55 PM
Let us know (pics) how it goes.
Will see if they'll last long enough untouched to get some pics :)
Frustrating that I can't get the temp up above 221 with our weather. It's 4 degrees celcius (38^) and I expected the smoker to be able to handle it. I've done jerky just below freezing but that's of course at a lower bradley temp.
Pics and details posted here for ya!
http://forum.bradleysmoker.com/index.php?topic=25582.0
this week end im going to try the disney fair turkey legs
never had one but they look and sound fantastic
Quote from: amigo smoker on April 25, 2012, 05:53:05 AM
this week end im going to try the disney fair turkey legs
never had one but they look and sound fantastic
Wow...that is what I am doing to...How are you doing yours? I just ordered a case of legs...
there was a recipe put on here recently
i will be following that as it will only be my second smoke
picking my legs up tomorrow
mat
where do you order a case of legs, tired of buying the small packs from the grocer
Try asking your butcher...most are willing to accommodate.
I ask the grocer meat manager to order a case for me.
My butt is in the fridge thawing.
Plan is to rub it Tue. evening and smoke it early Wed. morning.
I hope to make some jerky this week also. I just purchased 4 more racks and 4 more frogmats so I can make more jerky at a time.
Had a Yard Bird / NFL Sunday :)
A couple Chicken Cordon Bleu and a whole Yard Bird. The whole Yard Bird and the Breasts were soaked over night in Adobo Mojo ;)
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0112.jpg)
Jerk Chicken on Saturday:
(http://i50.tinypic.com/5zh4si.jpg)
Beef Jerky, (3 kinds), on Sunday:
(http://i48.tinypic.com/aostgo.jpg)
A close shot of Indian Candy Beef Jerky:
(http://i45.tinypic.com/55f8du.jpg)
And backlit:
(http://i48.tinypic.com/2ut11c0.jpg)
post with recipie and more pics:
http://forum.bradleysmoker.com/index.php?topic=30285.0
Got some baby back & spare ribs marinating in the fridge since this morning. Also have a bisket wrapped up marinating since early.
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130124_1442011_zps3d952105.jpg)
Looking forward to a day of smoking tomorrow!!
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130125_200229_zps14cc45a4.jpg)
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!!
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130125_201341_zps5b0ec976.jpg)
(http://i1293.photobucket.com/albums/b593/TriangleMan1/20130125_202213_zps2aa3492a.jpg)
All in all a great day of food, family, few beers and some great movies,
My Sunday...3 nice fat sockeye...brined overnight and as of noon..in the box.
(http://i44.tinypic.com/2s0izgk.jpg)
Gary Haupt
I didn't realise how much i'd missed this thread (http://www.smilys.net/essende_smilies/smiley1382.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
its a great thread and who's doing what
Quote from: beefmann on November 01, 2013, 06:57:00 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.
Did a batch of cheese today and have about 14 lbs of Hillbilly bacon going in the smoker tomorrow.
We will be doing Salmon this weekend.
Just got a big pork shoulder (bone in) so i'm doing pulled pork tomorrow (http://smileys.on-my-web.com/repository/Food/eating-24.gif)
Did a cured pork belly yesterday and will do another today. Yum Yum
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. :)
Quote from: KyNola 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. :)
If I'm reading you correctly you only have Cure #1? with no additional salt or seasonings?
Quote from: Saber 4 on November 02, 2013, 07:31:55 AM
Quote from: KyNola 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. :)
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.
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
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 (http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute&p=691#post691)
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.
Quote from: Saber 4 on November 02, 2013, 07:31:55 AM
Quote from: KyNola 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. :)
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.
Our finished Salmon done with apple.
(http://i58.photobucket.com/albums/g262/gafala/DSCN0387_zpsd59ba9ab.jpg)
That looks good Gafala! What kind of salmon? I didn't do any smoking this weekend (I was busy putting the boat to bed for the winter) but I took a platter of cold smoked slices and a bowl of strips to a dinner party where they disappeared like....smoke!
T2
Quote from: tsquared on November 04, 2013, 07:14:44 AM
That looks good Gafala! What kind of salmon? I didn't do any smoking this weekend (I was busy putting the boat to bed for the winter) but I took a platter of cold smoked slices and a bowl of strips to a dinner party where they disappeared like....smoke!
T2
They were Keta, they turned out great one disappeared last night. ;) :)
I've got six racks of baby backs going on the MAK.
I just finished making some smoked deviled eggs for our New Year's Eve celebration. 45 minutes of cherry wood, some bacon bits and paprika sprinkled on top. I can post the specific recipe if anyone wants it. They're about 1/2 gone already but I snapped this pic before everyone started in on them. :)
(http://i23.photobucket.com/albums/b355/roadijeff/Food/PC310248_zpse241f9be.jpg)
It's a holiday weekend in the UK so I've been playing with my new toy a bit... yesterday this (http://img.tapatalk.com/d/14/05/04/atuqanyz.jpg) turned into this (http://img.tapatalk.com/d/14/05/04/epy8yhyr.jpg) and then into this (http://img.tapatalk.com/d/14/05/04/gata6yda.jpg).
Today, I've just put these in and will be doing the 3 2 1 method for my first time... (http://img.tapatalk.com/d/14/05/04/y3anury6.jpg).
Sent from my GT-I9505 using Tapatalk
Quote from: TedEbear on December 31, 2013, 05:14:28 PM
I just finished making some smoked deviled eggs for our New Year's Eve celebration. 45 minutes of cherry wood, some bacon bits and paprika sprinkled on top. I can post the specific recipe if anyone wants it. They're about 1/2 gone already but I snapped this pic before everyone started in on them. :)
(http://i23.photobucket.com/albums/b355/roadijeff/Food/PC310248_zpse241f9be.jpg)
Try Smoked Paprika on those. Awesome.
Hi there: I'm having a BBQ this Friday night, and I'll be doing a 10 lb full Pork Shoulder, cracklin's included.
I'll be taking Thursday and Friday off this week as we'll be having a long weekend, so I get 5 days off. Yippee, more time to play with my new toy.
So far what I've done has been to rave reviews from everyone who has eaten anything, so really looking forward to Friday and the Smoked Pork.
:)
Sounds like a good time cadmentr. Snap a few pics and share with us if you get time. Have fun. :)
We're having some friends over from way out of town (they are just now heading into winter back home) and I thought I'd let them try some slow smoked things. There will be about 12 people total. No pics yet of the actual goings-on, since I haven't started smoking it, but here's the list. I hope I can coordinate it all so everything gets done on time. The only wild card is the brisket. I've never attempted preparing this many different things at the same time.
Juicy Grilled Brats (http://forum.bradleysmoker.com/index.php?topic=29693.0) (13)
Baby back ribs (3 slabs)
Whole brisket (7 lbs)
The Once and Future Beans (http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe.html) (probably making a double batch - the recipe serves 6)
Got a couple of whole chickens in the Bradley right now, found a great sale. Smoked Chicken leftovers are the best. Got a whole beef tenderloin that I'll cut in half and smoke the half tomorrow, I'll do the picture thing then.
My boss just asked me if I could smoke a meal for a department get-together later this summer for about 15- 20 people. I said sure even though I haven't prepared that much before. Think I'll do a big ol' ham and a couple of chickens with some atomic buffalo turds and smoked cheese for appetizers. Others can do the salads, bread, etc.
Smoked tenderloin and fresh, smoke-roasted asparagus is on the menu for this evening.
Going to a BBQ tonite. Got two 2.5 kg pork butts in the oven. Don't even have time to do them in the Bradley.
I am hoping to do a ba-bee-andou-goo-rouse.
That doesn't quite roll off the tongue like turducken. :(
basically, I am going to take some Canada goose tenders, layered with peppers and rough grouse breasts...
Then I'm going to wrap that in andoulie sausage meat (no casings) and spinach...
Then I'm going to wrap that in lean ground beef...
Then I'm going to wrap that in a bacon weave!
I'll be adding different herbs and spices along the way, and probably whatever else falls out of the fridge while I'm putting it together.
I'll try to remember to snap a few pics along the way.