Who's smoking meat this weekend? - Page 72 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?

Reply
 
Thread Tools
Old 07-05-2012, 12:12 PM   #711
Gixxer
Recipes 
 
Mar 2012
Columbia, SC
Posts: 967
Liked 126 Times on 105 Posts


And the corned beef is on the smoke! I hope I soaked that sucker enough to get rid of the saltiness. Changed out the water maybe 6 times yesterday. First few times water had a lot of color. Gross.

 
Reply With Quote
Old 07-05-2012, 10:03 PM   #712
SuperiorBrew
Recipes 
 
Aug 2007
Posts: 1,676
Liked 33 Times on 19 Posts


Quote:
Originally Posted by Azurecybe View Post
The two forks method is a time proven classic. I was thinking about upgrading to these. A guy can never have too many toys.


http://www.amazon.com/Bear-Paw-Meat-...1055398_a1_3_p
Try the Meat Rake they work much better than the bear claws, the handles don't get greasy and slippery, then are much stronger and work faster. I have them both.


 
Reply With Quote
Old 07-05-2012, 10:28 PM   #713
Gixxer
Recipes 
 
Mar 2012
Columbia, SC
Posts: 967
Liked 126 Times on 105 Posts


Meat rake? Wow that is pretty cool!
__________________
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

 
Reply With Quote
Old 07-05-2012, 10:30 PM   #714
Gixxer
Recipes 
 
Mar 2012
Columbia, SC
Posts: 967
Liked 126 Times on 105 Posts


So my homemade pastrami came out AMAZING...

Click image for larger version

Name:	image-2161794407.jpg
Views:	152
Size:	40.1 KB
ID:	67379
__________________
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

Cromwell Likes This 
Reply With Quote
Old 07-05-2012, 11:07 PM   #715
SuperiorBrew
Recipes 
 
Aug 2007
Posts: 1,676
Liked 33 Times on 19 Posts


Looks great, how the heck do you eat something that tall

 
Reply With Quote
Old 07-05-2012, 11:15 PM   #716
Gixxer
Recipes 
 
Mar 2012
Columbia, SC
Posts: 967
Liked 126 Times on 105 Posts


That pic is deceiving now that I look at it. The pickles are the small dill gherkins and the bread is not the jumbo size like the beefsteak or new york rye loaves.
__________________
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

 
Reply With Quote
Old 07-15-2012, 02:34 PM   #717
bscott1011
Recipes 
 
Jan 2012
peoria, il
Posts: 171
Liked 16 Times on 9 Posts


Prepping a chuck roast for burnt ends

 
Reply With Quote
Old 07-15-2012, 03:38 PM   #718
Olive Drab
Recipes 
 
Dec 2007
, Riding a desk in HQ (Washington, DC)
Posts: 286
Liked 5 Times on 4 Posts


had a group over yesterday and did 3 Butts, ABTs, 3 chickens and smoked mac and cheese.
Click image for larger version

Name:	smoke butt.jpg
Views:	174
Size:	60.6 KB
ID:	68338   Click image for larger version

Name:	smoked mac pork.jpg
Views:	171
Size:	79.7 KB
ID:	68339  

 
Reply With Quote
Old 07-15-2012, 03:49 PM   #719
Gixxer
Recipes 
 
Mar 2012
Columbia, SC
Posts: 967
Liked 126 Times on 105 Posts


Smoking one butt right now Cuban style with adobo criollo as a rub. Gonna pull it at like 190 and slice it for Cuban sammiches.
__________________
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

 
Reply With Quote
Old 07-15-2012, 03:52 PM   #720
tom_gamer
Recipes 
 
Oct 2011
Houston, Texas
Posts: 621
Liked 34 Times on 28 Posts


Quote:
Originally Posted by Gixxer
Smoking one butt right now Cuban style with adobo criollo as a rub. Gonna pull it at like 190 and slice it for Cuban sammiches.
What is Cuban style?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nitrates/Nitrites in meat, Friend or Foe? Edcculus Meat Smoking, Curing and Sausage Making 28 11-13-2011 03:28 AM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM


Forum Jump