Who's smoking meat this weekend?

[passedpawn]

Cured six pounds of salmon. Now into a brine. Cold smoking tomorrow night for some kick ass lox.

What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.

 

[headbanger]

What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.

Typically kosher salt and sugar, check the lox thread I posted a while back. I think I posted the recipe but if not I will.

 

[bob1852]

What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.

Typically kosher salt and sugar, check the lox thread I posted a while back. I think I posted the recipe but if not I will.

Yeah, I do a 1:1 mix of kosher salt and brown sugar. I also do a brine after a 10-12 hour cure.

 

[headbanger]

Yeah, I do a 1:1 mix of kosher salt and brown sugar. I also do a brine after a 10-12 hour cure.

Do you brine for the rest of the cure?

 

[DrunkleJon]

Just finished smoking a chicken tonight. My second smoke ever.

 

[DrunkleJon]

I need to add a little more smoke but delicious. Me and two others destroyed a 5 pound chicken. And some homebrew

 

[passedpawn]

Just finished smoking a chicken tonight. My second smoke ever.

View attachment 154344

Looks good. I've started removing the skin from my butterflied chickens before I grill them them. I like this better.

 

[DrunkleJon]

The skin was surprisingly crisp. Smoke ring needed work though. Maybe I will try that next time and then grill the skin separately.

 

[headbanger]

The skin was surprisingly crisp. Smoke ring needed work though. Maybe I will try that next time and then grill the skin separately.

Smoke it on the bird then pull it off, slice into strips and fry up in some olive oil. I've found that if you take the skin off a bird before hand the outside layer of meat tends to get leathery.

 

[DrunkleJon]

Smoke it on the bird then pull it off, slice into strips and fry up in some olive oil. I've found that if you take the skin off a bird before hand the outside layer of meat tends to get leathery.

So then just add another chunk or two of hickory to enhance the ring? The skin was golden, crispy and tasty, but I only had the slightest amount of pink under it. I will take whatever advice I can get.

 

[The542]

Maple has been my go-to for everything pork lately. Just finding this thread!
Did a five pound butt this past weekend and forked it out in a mustard sauce.

 

[passedpawn]

I've found that if you take the skin off a bird before hand the outside layer of meat tends to get leathery.

True. If you grill over high heat, flip, and brush with butter and tent with foil it's great. I get a cooks illustrated magazine and that is where I got the idea to try this.

Removing the skin makes the chicken very floppy, but you can use some skewers through the thighs to hold them together.

 

[FATC1TY]

So then just add another chunk or two of hickory to enhance the ring? The skin was golden, crispy and tasty, but I only had the slightest amount of pink under it. I will take whatever advice I can get.

You don't really look for a smoke ring in chicken.. Chickens can get over smokey and will turn bitter and acrid very fast. The skin should have a nice golden hue to it, and the meat will get a slight pink look to it near the top.

I smoke chickens like you did, but I finish the butcher job and take out the breast plate and do two half chickens. Smokes better and quicker.

Hour or 2 on the BGE with maple and pecan, and a good rub, then I pull the plate setter and get the coals up hot, and finish the job on the birds. Crisps the skin up, chars up the rubs and then I glaze it with some rub/butter/honey mix while on the grill.

Tender, juicy, and great smoke flavor. I usually do a whole bird. Half for me and the wife, and the other half gets turned into smoked chicken salad for later in the week.

 

[Melana]

i actually prefer chicken in the grill vs. smoker.... and I get better faster results. Same goes with turkeys.

 

[dfess1]

A staple at our tailgates are smoked chicken legs (mainly because they are so damn cheap). Smoked for an hr and a half or so @ 230*. Come out great. I use primarily apple though, as I don't want anything too powerful for the foul. Also usually doing something with pork at the same time.

This weeks tailgate for the Temple Owls vs Army Game:

Bacon/Blue Cheese stuffed sliders
Chicken Legs
Italian Sausage
Salt Potatoes? Never tried them smoked, have had them baked though. Not bringing water or a cooker to boil them.

All smoked on apple at 230*

 

[bob1852]

Do you brine for the rest of the cure?

Yeah. 10-12 hour cure and 10-12 hour brine for 1-1.5lb fillets.

Not sure why I don't just dry cure, but I read it on the internet and it sounds good.

 

[headbanger]

Yeah. 10-12 hour cure and 10-12 hour brine for 1-1.5lb fillets.

Not sure why I don't just dry cure, but I read it on the internet and it sounds good.

Interesting... I dry cured mine the whole time, took about 5 days if I'm remembering correctly but it was a 4 pound filet.

 

[blaster_54738]

Just threw about 35lbs of butt on the smoker. Hoping the rain stops here shortly though!

 

[cervid]

These are some thighs I did last weekend. I took 10 lbs of jowl off the cold smoker yesterday and hot smoked 2 lbs after the cold smoking. I didn't take pics, I was too busy watching my Tigers lose..

 

[DrunkleJon]

Smoked up 12 lbs of pork shoulder. I get the reference to smoking two now as I think my last w as just a 6 pound shoulder only. I made todays for the help I was getting repainting the upstairs of my house so I can get tenants again.

All the food porn I managed to snap (the first half, post shred.

Oh and best compliment ever. My sister who was helping just texted me (she works at a restuarant) and said "I smell like pork but I don't hate it" and she is always complaining about smelling like food.

 

[chef273b]

Typically kosher salt and sugar, check the lox thread I posted a while back. I think I posted the recipe but if not I will.

Don't use #2! That's for dry cured meats. Kosher and sugar plus your flavoring is all you need for salmon.

 

[smileyak87]

I use a weber smoky mountain and did these last weekend

Pork spare ribs rubbed in mustard first and then my custom rib rub I created.

Corned beef brisket rubbed in montreal steak seasoning

Beef brisket rubbed in montreal steak seasoning and injected with peach and pineapple juice

Pork butt rubbed with brown sugar, paprika, salt, pepper, onion powder, garlic powder and injected with white cranberry juice.

 

[m3n00b]

Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?

 

[passedpawn]

Been thinking about smoking a turkey forms couple of hours then deep frying it for thanksgiving. Anyone have experience?

I've done both, just not on the same turkey. Sounds interesting. Love to hear the results of that. Careful not to overcook (I'd brine overnight for sure).

 

[Smashing]

Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?

That's what I do. 1.5 -2 hours on smoke, depending on bird size, then about a third of the time recommended per pound in the fryer. Inject if you wish to give yourself a cushion against overcooking

 

[m3n00b]

Nice! Thanks! How did it come out?

 

[Darkman]

Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?

I do not smoke turkeys. Every one I have eaten taste like Ham. Got nothing against Ham but I don't want my turkey to taste like Ham.

I am guessing you are looking for the smokiness to be in the fried turkey. Maybe you could use smoke flavoring in your turkey brine/injection.

 

[Remmy]

I do not smoke turkeys. Every one I have eaten taste like Ham. Got nothing against Ham but I don't want my turkey to taste like Ham.

I am guessing you are looking for the smokiness to be in the fried turkey. Maybe you could use smoke flavoring in your turkey brine/injection.

Tastes like Ham? That's strange. Every turkey I've smoked (usually the Thanksgiving turkey the last 4 years) I've brined and smoked over cherry/apple woods. No ham flavor.

 

[pharmer1]

Four shoulders getting ready to roll for the neighbors party.

 

[pharmer1]

12 hours or until they are done

 

[FATC1TY]

Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?

Brine it for a day, make sure you use a low salt brine for a long brine.

Smoke it hard and heavy as you can for around 2 hours, and I'd go no more than that myself.

Check the temp of the bird and make note in the breast and the thigh.

Get the oil up to temp, and toss it in. You'll want to cook to temp, so if you have something like a Thermapen it'll help to keep it from over cooking.

I'd guess half the cook time in the fryer than normal.

 

[FATC1TY]

I do not smoke turkeys. Every one I have eaten taste like Ham. Got nothing against Ham but I don't want my turkey to taste like Ham.

I am guessing you are looking for the smokiness to be in the fried turkey. Maybe you could use smoke flavoring in your turkey brine/injection.

You must be doing it wrong, especially to offer to use a fake smoke flavoring.

Never had a ham tasting turkey.

 

[MindenMan]

Fresh Beef Ribs. These are amazing! They are not the dinosaur bones with little meat, these are the shorter ribs from the middle. At first I thought at $2.99 they were too high priced, then after the butcher gave me a deal, $1.99 lb, and I now hope I can buy these every time. Overnight in the fridge with a healthy layer of homemade dry rub, and voi'la, amazement. Tender, moist, meaty, tasty, wow. Even at $2.99 lb, they would be worth it.

 

[betarhoalphadelta]

Fresh Beef Ribs. These are amazing! They are not the dinosaur bones with little meat, these are the shorter ribs from the middle. At first I thought at $2.99 they were too high priced, then after the butcher gave me a deal, $1.99 lb, and I now hope I can buy these every time. Overnight in the fridge with a healthy layer of homemade dry rub, and voi'la, amazement. Tender, moist, meaty, tasty, wow. Even at $2.99 lb, they would be worth it.

You know the rule...

Pics or it didn't happen!

 

[SteveHeff]

I hate reading this thread when I'm hungry. You guys are killing me!

 

[MindenMan]

You know the rule...

Pics or it didn't happen!

Okay, guilty as charged. Next batch I will take pics from start to finish

 

[Tnoodle]

Is anyone else having problems uploading from their phone?

 

[betarhoalphadelta]

3 slabs of spares and 4 lbs of tri-tip today ;-)

 

[PJoyce85]

3 slabs of spares and 4 lbs of tri-tip today ;-)

Have you seen the tri-tip recipe on BBQbros.net? It's a goat cheese topping with a honey mustard sauce. It's awesome!!

Enjoy the food

 

[bob1852]

Have you seen the tri-tip recipe on BBQbros.net? It's a goat cheese topping with a honey mustard sauce. It's awesome!!

Enjoy the food

Whoa....bookmarked. gonna make that soon!!!