85.9 lbs of boston butt went in around midnight last night...
And a 4" full size hotel pan of smoked beans
And a 4" full size hotel pan of smoked beans
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Ideas? I've never cooked lamb before, much less smoked it...
FATC1TY
Well-Known Member
BadDeacon
Well-Known Member
Johnny,
Yep. Cheese!!! They go great by themselves or in spaghetti with the left overs. They are Remmy's recipe. He's on here as well.
http://remmysque.blogspot.com/2012/02/smoked-meatballs.html?m=1
Deacon.
A friend of mine and I smoked a whole bone-in lamb leg a little while ago. Smoked it around 215-220 with a little hickory. Turned out great. Had it with some Tzatziki.
It's very lean so be careful as it will dry out in no time at all.
Sent from my iPhone using Home
It's soaking up some evoo, salt, pepper, garlic, rosemary and thyme right now...
Okay, all done! It was delicious!
I also had a smoked meatloaf because my wife is freaked out by meat which still resembles the animal it came from. Also, some bacon potato salad and a nice salad.
I also had a smoked meatloaf because my wife is freaked out by meat which still resembles the animal it came from. Also, some bacon potato salad and a nice salad.
Holy frijoles. What did you do with 85 lbs of pork!?
Catered a graduation party. It was tasty!!
check out my instragam feed or twitter feed for all the pics of that, and a bbqfest I had last week.
calebstringer on both of them
I smoked 10 lbs of pork belly last night. On the left is 4lbs of pepper bacon, on the right is 6 lbs that was in a standard salt/sugar cure with 2 cups of maple syrup that was aged in a rye whiskey barrel. Getting sliced up tonight!
I wish I had never known about this website. Remmy has a review of NC BBQ (The Pit in Raleigh--don't eat there, it's horrible) where he complains that there is no brisket on the menu. That sounds like yankee talk to me. The only menu choice you might need to make in NC is whether you want your pig sliced, pulled, or chopped, and whether you want it on a bun or a plate.
I respect Remmy, but he should have done just a modicum of research. At least then he wouldn't have been stuck trying to get through a meal in a place I am frankly surprised is still open for business since the last time I ate there 15+ years ago.
Taking tomorrow off for my birthday. Thinking about smoking something. Not sure what yet. Have to visit the store and see what's available. I should run to Custer and pick up a beef tongue. The family will freak out.
wow... talk about fishing for the ol' "Oh it's your birthday!?!? HAPPY BIRTHDAY!"
I've seen more subtle moves watching WWE.
I've seen more subtle moves watching WWE.
MirImage
Well-Known Member
Mmmm smoked barbacoa
Smoking some baby backs and going to throw on some sausage in a bit while we brew up some DFH 60 min clone and a light ale.
This is my first (unintentional) hot and fast pork butt. I was working on a Weber Kettle with a deformed lid and I couldn't get it under 300 so I kept it at 325. Smoked for just over 5:30 hours.
Sent from my iPhone using Home
Sent from my iPhone using Home
Go home Remmy, you're drunk.
I have a 4 lb pork butt for Monday. Never smoked anything by myself so I'm weirdly nervous. This thread gave me a craving.
Up before 4am to get the brisket going on my new pellet smoker....
Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,672
- Reaction score
- 10,001
Go home Remmy, you're drunk.
I have a 4 lb pork butt for Monday. Never smoked anything by myself so I'm weirdly nervous. This thread gave me a craving.
I'm laughing my ass off reading this. Holy wrong thread last night. Sorry about that.
Let me know what you think of the pellet smoker. I'm very curious about them.
Sent from my iPhone using Home
- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,377
I dont have one but use a buddies all the time and it is amazing. I will be buying one asap when the budget allows.
How does the taste compare? I was looking at the hopper assembly and ring for the 18" WSM from Smoke Daddy. Looks like a pretty good unit.
Sent from my iPhone using Home
- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,377
I havent seen that unit but taste is very similar. Wood obviously has a little heavy smoke flavor but there is still a noticeable smoke flavor with pellet smokers.
So far so good. Still have a few more hours to go (in the stall), but you gotta love the "set a temperature and walk away" feature. No adding coals, no worries about the wind/ambient temp. I'm now officially spoiled....
What rate do you burn pellets? I have read around 1lb/hr at 225 is about normal
Sent from my iPhone using Home
prime rib for Memorial Day weekend, 
Sent from my iPhone using Home Brew
Sent from my iPhone using Home Brew
A guesstimate, that would seem about right. Maybe a little more.
here is the pellet consumption specs for my Memphis Select. I get pellets for as low as $12/33lb.
here is the pellet consumption specs for my Memphis Select. I get pellets for as low as $12/33lb.
Thanks. That usage is not bad at all. ~3-4 cooks with medium sized cuts of meat of 8-9 hrs. Hmmmmm...... About. To. Hit. Order.
Sent from my iPhone using Home
Otis1031
Well-Known Member
I'm smoking 4 slabs of St. Louis style ribs tomorrow I'm using a Brinkman electric smoker what temp do you guys smoke at and how long do you smoke for?
Sirloin tip steaks in the pit today;
Sweet onion & mushroom steak sauce with ESB reduction;
BBQ Beef...it's what's for dinner!!
Washed down with a Founder's Centennial IPA,of course.
Sweet onion & mushroom steak sauce with ESB reduction;
BBQ Beef...it's what's for dinner!!
Washed down with a Founder's Centennial IPA,of course.
I smoke at 225.
St Louis I usually do the 3-2-1, as my family prefers "fall off the bone" tender. For baby back I do 2-2-1...
Doing 3 slabs of baby backs myself tomorrow.
I did a prime rib... Came out pretty goodSent from my iPhone using Home Brew
Oh yum! I've always wanted to pit BBQ one of those. I was never able to get the guy that used to own the buffalo farm in Medina to let go of the ribs & hump. The hump would've been great that way,trust me!
Similar threads
