15lb brisket, mesquite wood. So far, most meat I've done at one time. Never got to taste it, although the camping buddies said it was tasty.
Plans changed when my wife broke her leg. I felt the honorable thing to do was to still give them the brisket.Your camping buddies stole your brisket?
Do you need some kind of lock for your smoker? How do you still consider them friends?
Has anyone ever done a meatloaf on a Weber kettle? I'm gonna try to do a couple this week for a change.
Oh my that looks good…I did a brisket the other day. I found a packer at good price at BJs.
I don’t do traditional Texas brisket - just salt & pepper; I do seasoning something like New York pastrami or Montreal smoked meat. Montreal steak spice, garlic powder and extra crushed coriander seed.
Went on a few hours Tuesday night, into the oven in the house overnight at 200 degrees, then back on the smoker first thing Wednesday, done for dinner time. View attachment 859211
I'm partial to maple for salmon but any fruit wood is good for fish in general.What wood is good for smoking salmon?
I used a chunk of pecan because I used a pecan flavored rub for seasoning, Deez Nuts from Meat Church!I'm partial to maple for salmon but any fruit wood is good for fish in general.
I use alder pellets. Like mentioned above- fruits wood works as well.What wood is good for smoking salmon?
I had an alder smoke beer a couple of days ago than was milder and sweeter than most smoked beers I've had. Imagine it would be great for smoked fish, which I love.alder pellets
Wow never had it but it looks tasty8 lbs of pulled beef! This is my favorite of all the “BBQ” meats!
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Cheers
Chuck roast. Cook it at a pit temp of 300°F. Take it to an internal temp of 210-215°F. It will shred easily with 2 forks.Wow never had it but it looks tasty
Love Baba Ghanoush. Do you have a specific recipe/technique for the smoking?Making a tasty dip called Baba Ghanoush, which means pampered daddy.
Smoker eggplant, tahini, lemon etc
Halve the eggplant, cover with olive oil and 2 tsp salt. Smoke for 1- 1 1/2 hour @ 250. Best with homemade tahini. (2 1/2 TB's).Love Baba Ghanoush. Do you have a specific recipe/technique for the smoking?
Big weekend for me with having to replace quite a bit of rotten boards on the roof “dormer” (that might not be term, I’m good with math and tenacity but lacking in know how lol). Might as well smoke a butt while doing it. View attachment 860973View attachment 860974View attachment 860975View attachment 860976
lol the smoker was on the patio. Just cooking it since I was outside anywayThat looks delicious, but isn't it a bit dangerous smoking meat on your roof?
I did a Canadian bacon (back bacon) a little while ago, I added maple syrup to my cure then smoked it with maple wood. Turned out great. I used it for homemade eggs Benedict and have some left in the freezer.I got some TenderQuick recently and I had a pork loin getting close to expiration, so I tried this out:
https://www.mortonsalt.com/article/meat-curing-canadian-bacon/
But instead of pan frying it, I smoked it with hickory.
Pretty happy with the results. I think you could tell someone with vision problems that it's back/Canadian bacon and they wouldn't know the difference.
Yeah, they have much more fat and scrap on them but the videos showed that getting smoked then braised in tallow or stock for barbacoa shredded meatI just tried that last year... got a pack at costco, wouldn't do that again. there was way too much fat and crap on them to trim. They will take longer than expected too. but overall, smoking beef, they weren't too shabby.
beef cheeks
I did the same. We needed pork shoulder anyway for this recipe that we made last night -- disregard that it's a chicken recipe. My wife has a poultry allergy so we subbed shredded pork. It's too much pork obviously, but given that pork shoulder is per-pound much cheaper at Costco than the market, *AND* the $8 off per pack, I couldn't pass it up.Costco butts $8 off a pack, so I picked up 17lbs.
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