davygoat2
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Brisket sounds good, pork is cheaper these days so a butt or shoulder may be in my cards rather than beef brisket. i never saw a pork brisket but pulled pork comes from a similar cut, Yes?
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I figured I had better odds making a choice flat tender than a select packer.
Its cold here so decided to jump on the opportunity to mesquite cold smoke some sausage, make some jerky, and grill some steaks on the coals.
It's a free improvised ugly smoker, but it gets the job done. That's a delicious homebrewed cream ale in the pint glass on the drum.
I got the big cabinet smoker for free the other day. It needs a lot of work to be ready for briskets or pork butts.
It's a free improvised ugly smoker, but it gets the job done. That's a delicious homebrewed cream ale in the pint glass on the drum.
I got the big cabinet smoker for free the other day. It needs a lot of work to be ready for briskets or pork butts.
John fired up our smoker this morning.... Mmmmm porky goodness.
Gixxer said:
Welcome back!
Thanks! I still have another day and a half of travel ahead of me!
Along with pulled beef this weekend, I need to start gearing up for Christmas. Wife and I agreed to do a bone in prime rib roast. Lemme tell you, that ET 732 works AMAZING for that sorta thing. Meat comes out maybe an hour before it goes on the kettle... Basic rub... S&P or a little montreal... Meat goes on the kettle indirect at 225° and one, maybe two fist sized chunks of hickory (the wife dont like mesquite, it dont bother me either way), pull the meat and temporarily foil when it gets to about 115°, pile a crapton of charcoal in the kettle, off to two sides so we are still cooking indirect... Ramp it up as hot as it will get, return meat to the kettle for maybe 10 min tops so the exterior gets nice and crusty, while you end up with a perfect med rare inside... Here's one from springtime this year before I left...
I love grilled chicken wings
cluckk
Well-Known Member
Today I smoked three racks of ribs and some deer sausage from my neighbor.
I also made some salsa with fermented tomatoes, and bottled an oaked black currant mead.
I also made some salsa with fermented tomatoes, and bottled an oaked black currant mead.
Transamguy77
Well-Known Member
Smoking a chicken, 4 pork shoulder steaks and a 3lb London broil, dinner for the next couple of nights.
Yesterday's work... forgot to picture the nacho cheese and my wife's crock pot meatballs.
BadDeacon
Well-Known Member
bwarbiany said:
How'd the explosion turnout???
"Ridiculously insanely good" would be an understatement. Bigger hit than the brisket. It was filled with mushroom, onion, spinach and gruyere.
The only thing I'll want to do differently in the future for the explosion and the jalapeno is to cook hotter. Since I had it in with the brisket, I was below 250. 300 would better cook the bacon a little more crisply. But not a soul complained as-is, so I think it was fine either way.
I'd eat all of that. Oh yum.
Home-bruise
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Your mastery of the bacon lattice is impressive sir.
First try, actually.
The bacon sold at Costco is nice, thick cut bacon, relatively homogenous in shape, and really works nicely for this. I think if I'd been using the standard supermarket bacon, it probably would not have worked out so well.
My only problem with Costco bacon is that it is terribly unreliable. I usually get 90% fat from the 3 packages I can not make out in the bundle.
I just rolled up a fatty to smoke up tomorrow or Wednesday for a breakfast for dinner type of thing. It is a 50-50 mix of sweet Italian sausage and spicy Chorizo with cheddar and sauteed onions with the last lingering piece of bacon from the lb. Got a tight weave and it looks tasty as it is and I will post pictures on smoking day.
I just rolled up a fatty to smoke up tomorrow or Wednesday for a breakfast for dinner type of thing. It is a 50-50 mix of sweet Italian sausage and spicy Chorizo with cheddar and sauteed onions with the last lingering piece of bacon from the lb. Got a tight weave and it looks tasty as it is and I will post pictures on smoking day.
FATC1TY
Well-Known Member
I just did a hot and short smoke of a bison meatloaf with Applewood.
Of course I forgot pics. Holy hell it was the best meatloaf I ever had. I was about to toss it in the oven and said to hell with it. Put brownies in there instead.
Of course I forgot pics. Holy hell it was the best meatloaf I ever had. I was about to toss it in the oven and said to hell with it. Put brownies in there instead.
Smoked meatloaf is awesome!
Melana said:
[ame]http://youtu.be/m0NGZd_jBcA[/ame]
Just finished smoking my first fattie. Food porn is here.
Rolled out over the braid with cheese and sauteed onions
Rolled up tight
Off the smoker.
Rolled out over the braid with cheese and sauteed onions
Rolled up tight
Off the smoker.
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nice!
Holy crap. Where have these fatties been all my life? Wait. That doesn't sound right.
DrunkleJon said:
No judgement......
smileyak87
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I'm smoking 2 corned beef briskets injected with white cranberry peach juice and my special rub for a work party next week. I may do a rack of ribs also
Going to use cherry wood in my smoky mountain
Going to use cherry wood in my smoky mountain
Where's the cut picture? probably to late it's all gone!
No leftovers even. Probably needed more cheese for the amount of onion I included or at least something stringier than cheddar. Amazing though I will have to wait a couple weeks before I can do another. Talk about an artery clogger
two_hearted
Well-Known Member
has anyone smoked a whole duck?
two_hearted said:
Yup
Cape Brewing said:
I know... You've done it all.... And I'm a tad jealous!
And when you're done eating them... You take every shred of leftover carcass, toss it in a large pot with just enough water to completely cover everything and then boil it for a couple hours.
Strain it through a fine strainer (something like cheesecloth) and then simmer it in a smaller pot for a while longer.
Remove from heat and refrigerate.
Next day.... Skim the smoked duck fat off the top.... for the WIN.
Put a dollop a' that stuff on your homefries while you're cookin em and prep for a flock of chicks to toss their panties at you Tom Jones style.
Strain it through a fine strainer (something like cheesecloth) and then simmer it in a smaller pot for a while longer.
Remove from heat and refrigerate.
Next day.... Skim the smoked duck fat off the top.... for the WIN.
Put a dollop a' that stuff on your homefries while you're cookin em and prep for a flock of chicks to toss their panties at you Tom Jones style.
Cape Brewing said:
You sir... As much as this pains me to admit.... Are awesome.
Melana said:
I struggle to find a sensible counter point to your assessment.
(Ps. We used some smoked duck fat to fry the chicken fried steak at the Pats tailgate last weekend. Winnnn-ing).
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Hoppy would love this picture
But But But that is not a duck. That is 5 ducks.
RoughandReadyRanch
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Alright, so I was planning on having duck on Christmas eve so this makes my life a ton easier. Smoke the duck and the fatty for christmas day. What wood did you go with. I am thinking maybe cherry for the duck. Temp? Time?
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You will get a better and more informative response from Siri than you will from cape
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