A few rumps for Italian beef sammies
Yes please!!
A few rumps for Italian beef sammies
Is there a difference between the two? Why is one so much darker?
cold smoked? Where'd you get the rack from? I've been wanting to do this with my wsm, so I'm pumped to hear back
grilled ratatouille
Its kinda the result of my own trial and error. Id be curious to see the Lilly recipe - I cant seem to find it on teh Google.
Swmbo?
Getting some butt ready for tomorrow. Going to do my first hot & fast, planning on running the smoker about 300 or so, putting the meat on at 7 AM, and pulling it around 3-4ish. Hope it works, because I'm supposed to be going with the entire family (and some extended family) with the kids to a pumpkin patch at 4!!!
Pic in B&W because I got tagged in some stupid challenge on FB/IG, so the only posted picture I have of it is B&W...
Getting some butt ready for tomorrow. Going to do my first hot & fast, planning on running the smoker about 300 or so, putting the meat on at 7 AM, and pulling it around 3-4ish. Hope it works, because I'm supposed to be going with the entire family (and some extended family) with the kids to a pumpkin patch at 4!!!
Pic in B&W because I got tagged in some stupid challenge on FB/IG, so the only posted picture I have of it is B&W...
Actually it's a butt roast. It's full of garlic cloves and will sit until it hits room temp. I'll give it 3 hours on pecan smoke at 220F, then wrap it in foil to cook for another 2 hours.
Boilermaker Special? - Already looks burnt.... You use a blackened rub?? - LOL
I'd be ok if that was all cracked black pepper. Maybe you used ground up morita pepper in your rub?
That actually might be good with fresh pressed garlic, brown sugar, salt, and a ground/milled chili pepper in a rub.
@275 butts take 7 to 8 hours in my e smoker. At 350ish they take 3 or 4 hours. Hot and fast to me is 350 degrees and up, so 300 is a nice middle of the road. Not to fast, not to slow. As you saw before I direct cooked a pork butt and if I would have slid it over indirectly a little earlier it would have been amazing. Pumpkin patch sounds awesome and is definitely worth a quick smoke imo. Cant wait to see how it turns out.
Been watching a lot of Turkey smoking vids. Contemplating getting an amzn pellet smoker for my mes. Any mes owners do this? Your experience? Worth it? Why use that instead of the built in chip tray?
Been watching a lot of Turkey smoking vids. Contemplating getting an amzn pellet smoker for my mes. Any mes owners do this? Your experience? Worth it? Why use that instead of the built in chip tray?
I have one and have a little trouble keeping it lit, but I'm about 80% sure that is due to my elevation (Denver). If you're at sea level, I'd give it a shot. I prefer it over the chip tray because it runs for hours. I also had a problem where the chips would only smoke if the element was on. The AMZN smoker works regardless.
Brining a practice Turkey for tomorrow night. Usually my mom or sister does roasted turkey for Thanksgiving, but if this turns out well, I may pack the smoker and insist on cooking one for the big day, even if it's the alternate that everyone raves about and gets me dirty looks from mom and sis.
Ha - If you really want to get dirty looks fry the bird! While I like to smoke a lot of foods I have always found fried turkey superior to smoked versions. My favorite part is skin and the smoked version just doesn't cut it in that department.
Either way it will probably be better than the oven roasted version. Let us know how it turns out.
From my own personal experience, I'd be careful about brining a commercial, frozen turkey. I did that to a whole turkey breast about four years ago, and the meat was EXTREMELY salty. All of the commercial frozen birds and breasts are already injected with saline solution. A fresh bird is a whole different matter!
glenn514
P.S. I am deep-frying TWO birds on Thanksgiving Day. I will inject both of them with a delicious homemade marinade that includes BEER before frying.
From my own personal experience, I'd be careful about brining a commercial, frozen turkey. I did that to a whole turkey breast about four years ago, and the meat was EXTREMELY salty. All of the commercial frozen birds and breasts are already injected with saline solution. A fresh bird is a whole different matter!
glenn514
P.S. I am deep-frying TWO birds on Thanksgiving Day. I will inject both of them with a delicious homemade marinade that includes BEER before frying.
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