It's my unofficial name for a butt when I rub it with adobo criollo and pull it a little early for slices on sammiches. If I am on my game I soak the butt in mojo marinade overnight. It gives the bark a vinegary twang that works good with the rest of the fixins that go on a Cuban.
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VikingBeer
New Member
First time smoking today!!! Half pork loin. Like when brewing beer...why haven't I been doing this all the time?!?
Ugggg. Recovering from roasting (and smoking) a 262 lb pig yesterday. Only 37 beers on tap though. Bummed... I thought we were gonna break 40.
Pics and vid on the way for those "pics or it didn't happen folks".
Pics and vid on the way for those "pics or it didn't happen folks".
jeepinjeepin
Well-Known Member
Cape Brewing said:
How many people were there eating? Have I seen a time lapse of you building a pit and cooking a hog?
kitchensqueen
Well-Known Member
I shouldn't have read this thread until we're fully moved into the new place. We are currently without grill/smoker and all of these goods are making me hungry for some pulled pork and smoked ribs!
40 lbs of pork butt and 25 lbs of turkey rubbed and brining right now for my daughter's grad party. Doing it on 2 UDS's...I hope...
kitchensqueen
Well-Known Member
At that price, it would be sacrilege for you not to. They're at least four times as much here right now.
DirtyOldDuck
Well-Known Member
Smoked a marinaded beef roast today. While the meat was on the smoker (a Korean War era stainless steel field oven) my wife and I picked fresh beans from the garden to go with the meat. It was a tasty dinner.
picked up a tri tip at the market. I don't think the guy working the counter had seen one before. Smoking it tomorrow.
'bout 150... I have a video out there but it's not really time lapse. The video that is out there is from two years ago. I have slightly modified the overall method and like the latest version the best. I am trying to get another video put together.
Hey guys, new to the forum active smoker... had a family bbq yesterday.. attached was the final two hours.. did a brisket.. 3 racks of spare ribs.. 15 drumsticks and 3 breasts worth of this nifty cubed chicken + bacon snackers.
You gotta come out to California to get a proper tri-tip. Not that I am disparaging Buffalo, NY or anything..but we invented the cut. You wouldn't want me claiming we make the best Buffalo wings, would you?
Anyway, I hadn't planned on smoking this weekend, but I was at a party on Saturday, and as we were all leaving for the night they handed me a couple pounds of chicken thighs that had been par-cooked and were waiting to finish on a grill. So yesterday I fired up my smoker and finished them off with about 20 minutes of apple wood. Delicious!
Anyway, I hadn't planned on smoking this weekend, but I was at a party on Saturday, and as we were all leaving for the night they handed me a couple pounds of chicken thighs that had been par-cooked and were waiting to finish on a grill. So yesterday I fired up my smoker and finished them off with about 20 minutes of apple wood. Delicious!
weirdboy said:
Curious what your technique for cooking a trip-tip is?
Well to be honest I don't really have a set recipe for most things I cook.
I make a rub and get it on there nice and thick for a good bark, and put it on the smoker for 4-6 hours or so. Then I stick it in the oven on broil for a few minutes to get a nice crisp exterior.
EDIT: for Santa Maria style, of course, you'd want to use red oak for your wood, but I have done it with various combinations of oak, apple, cherry, and hickory and they have all come out good.
I make a rub and get it on there nice and thick for a good bark, and put it on the smoker for 4-6 hours or so. Then I stick it in the oven on broil for a few minutes to get a nice crisp exterior.
EDIT: for Santa Maria style, of course, you'd want to use red oak for your wood, but I have done it with various combinations of oak, apple, cherry, and hickory and they have all come out good.
wizardofza
Well-Known Member
Picked up a rack of SLC ribs at BJs. Gonna smoke them up tomorrow on my modified Brinkmann.
Picked up a brisket earlier today, just rubbed it down and it's going on the smoker early tomorrow
Baby backs. Rub, no smoke, no sauce. Au natural.
Hernando said:
I got the rub put on an hour ago and that'll be sitting in the fridge over night. I'm debating how early I wanna wake up to get my smoker going, haha.
Here's the recipe for the smoked stuffed peppers:
http://www.bradleysmoker.com/recipes/stuffed-smoked-peppers-with-pulled-pork-leftover/
kitchensqueen
Well-Known Member
t
Glad you posted the link; was just about to ask. These sound really good!
Glad you posted the link; was just about to ask. These sound really good!
Subsailor
Life is Tough, Stupid makes it Tougher
We finished smoking 30 Reds (Sockeye Salmon) that's 60 fillets for the winter til next season and vacuum packed/canned 30 more.
Hunting season (moose) starts this weekend!
Hunting season (moose) starts this weekend!
that is simply fantastic! yum
I use standard French's yellow mustard.
The idea behind the mustard is simply to provide a sticky base for any rubs or seasonings to be applied. It's like a paste once they're combined, and sticks well to the meat. That being said, the mustard imparts a good flavor that's subtle. It's hard to describe, but it's delicious.
The idea behind the mustard is simply to provide a sticky base for any rubs or seasonings to be applied. It's like a paste once they're combined, and sticks well to the meat. That being said, the mustard imparts a good flavor that's subtle. It's hard to describe, but it's delicious.
JuanMoore
Getting the banned back together
tom_gamer said:
The mustard doesn't really impart much flavor, and is typically used more as a method to hold the rub spices in place. Most just use the cheapest yellow mustard they can find.
Edit: too slow.
Myself and Dataz722 will be partaking in a BBQ competition this weekend at Fordham Brewering Co in Dover DE (only open to Ribs and Pulled Pork). The smoker will be loaded up with 3-4 pork butts, 2 chuckies, a fatty, and a bunch of ribs. We'll see how it goes, pics to follow
Rob_B
Well-Known Member
Hot smoked this duck with a Chinese five spice rub over cherry wood chips. Tasty goodness, going to use some of the leftovers for duck tacos with an Asian inspired slaw.
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I found a pork picnic in the back of my freezer that's been there for 2 years. Here's hoping the smoke will save it! Covered in mustard then rubbed with Bad Byron's Butt Rub on hickory.
oh man! let us know how it turns out.
I have a picnic cushion hanging in the deep freeze as well. It's only been there a few months. Thinking about smoking it this week.
mr_goodwrench
Well-Known Member
Prepping brines for the chicken and pork chops I am smoking tomorrow. The chops for dinner tomorrow and the chicken for a recipe that the wife has planned for during the week.
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