Who's smoking meat this weekend?

[Temptd2]

That's a gorgeous smoke ring there, my smokin' friend! :rockin:

 

[chisena]

Does this count?View attachment 278247

Holy Moly

 

[Cheesy_Goodness]

Anyone do Canadian/Backboard bacon lately? I've got a pork loin thats going to be cured but I can't decide how much pink salt to go with. Standard 1/2 tsp per pound going to be enough?

 

[Temptd2]

Anyone do Canadian/Backboard bacon lately? I've got a pork loin thats going to be cured but I can't decide how much pink salt to go with. Standard 1/2 tsp per pound going to be enough?

This is the recipe I used:

"USING PINK SALT:
1 lb of pickling salt,
8 oz sugar and
2 oz of pink salt/prague powder.

(Thank you David the Gastronomic Gardener. ). I mixed this up and then sprinkled slightly more than a quarter cup all over the two pieces of meat and made sure to rub it into and cracks or grooves in the meat. It was then put in a Ziplock bag and put in the refrigerator."

 

[Cheesy_Goodness]

That comes out to about a .25oz difference. Good enough for me
Thanks!

 

[GrogNerd]

Smoking a butt for Memorial Day

 

[jammin]

Ribeyes and mashed potatoes

 

[brewbama]

Smoking three racks of St L cut Spares for my morning brew crew. They'll be ready in a cpl more hrs.

 

[UTPhish]

Smoking a bacon wrapped pork loin and some ABTs.

 

[betarhoalphadelta]

Gonna do a spatchcock chicken on a pan of taters and veggies tonight.

Tomorrow, brisket!

(Very happy that beef prices are slowly returning to earth...)

View attachment 1432413415744.jpg

 

[30_Ounce]

Did these apple wood smoked baby back ribs last week and getting ready to put on 2 pork shoulders right now!

 

[SnakeRidge]

About to get started smoking up some country ribs and chicken wings. I made an Adobe bbq sauce to finish with.

 

[SnakeRidge]

Gonna do a spatchcock chicken on a pan of taters and veggies tonight.

Tomorrow, brisket!

(Very happy that beef prices are slowly returning to earth...)

I'm pretty jealous over here. Please post some pics.

 

[jammin]

Gonna do a spatchcock chicken on a pan of taters and veggies tonight.

Tomorrow, brisket!

(Very happy that beef prices are slowly returning to earth...)

that is a REALLY great price on PRIME brisket! wow

spathcock chicken is the only way to cook a whole bird too. good call

 

[betarhoalphadelta]

Mmm... Brisket!

View attachment 1432496584550.jpg

 

[betarhoalphadelta]

Oh, and since you guys asked, here's the pics of the chicken last night...

View attachment 1432496792625.jpg

View attachment 1432496803037.jpg

 

[MrNic]

Just got some country style ribs on the grill. Slow cooking indirect heat.

View attachment 1432499082626.jpg

 

[TasunkaWitko]

Good looking stuff, everyone!

 

[MrNic]

Ribs are done! Served with coleslaw, potato salad, and corn on the cob. I made sure to grab the bacon wrapped rib!

View attachment 1432513700163.jpg

 

[GrogNerd]

check out my butt.

LOOK. AT. IT!

 

[fantomlord]

Anyone do Canadian/Backboard bacon lately? I've got a pork loin thats going to be cured but I can't decide how much pink salt to go with. Standard 1/2 tsp per pound going to be enough?

Assuming you've got cure #1, this is what you need:

Weigh the meat then measure out 3% of the weight in salt, 1% in sugar and 0.25% in cure #1. There's your basic dry cure that you can't over-cure and you don't need to soak the meat afterwards, just rinse, dry and smoke. Feel free to add any herbs or spices you like on top of it.

You can turn this into a brine if you count the water weight as meat weight too. E.g.

1000ml water & 1kg of meat would need 60g of salt, 20g sugar and 5g of cure #

The correct usage for cure #1 is 2.5g per 1000g of meat

I've subbed in maple syrup for the sugar, too, with good results.

 

[fantomlord]

wangs...and a few b00bs for the wife...

 

[Temptd2]

check out my butt.

LOOK. AT. IT!

Let me be the first on here to say - that is one fine-looking butt you've got there.

 

[GrogNerd]

Let me be the first on here to say - that is one fine-looking butt you've got there.

why thank you.

it's always nice to hear

 

[Inkleg]

check out my butt.

LOOK. AT. IT!

.......and I'm man enough to say "I'd like a bite of your butt".

 

[brewbama]

 

[onetoeddogbrewery]

View attachment ImageUploadedByHome Brew1432916071.325085.jpghog leg is on. See yall in about 8 or so hrs.

 

[jafo28]

Wings going on in a few, and ribs for the wife tomorrow.

 

[MEPNew2Brew]

that is a REALLY great price on PRIME brisket! wow

spathcock chicken is the only way to cook a whole bird too. good call

Agree on the price for prime. Can't get choice 'round here for that! Guess its pork shoulder!

 

[onetoeddogbrewery]

View attachment ImageUploadedByHome Brew1432945923.409129.jpg my first butt action. 8.5lb smoked at 270ish reached 160 IT after about 6hrs. Wrapped till it hit 195 IT. Removed from pan and left it at 250 for about 30mins to crisp up the bark. Now to enjoy this while it rest before pulling my porkView attachment ImageUploadedByHome Brew1432946299.968793.jpg.