Who's smoking meat this weekend?

[HoppyDaze]

Locked and loaded

 

[jammin]

^looks perfect - be sure to post the carnage

 

[EHV]

I like to take cold butter with the rub mixed and then separate the skin from the meat and stuff some butter mixture underneath skin wherever possible. Typically I remove the skin at the end of the cook since I don't grill to crisp.
Only way to cook a whole chicken on a grate.

 

[HoppyDaze]

Yeah baby

 

[bob1852]

178* in the breast?????

 

[HoppyDaze]

So tender

 

[HoppyDaze]

178* in the breast?????

Not even a little bit dry. Meant to take it out at 160, got it out at 170 and up to 178 while resting. Dog emergency

 

[jammin]

View attachment 212371

 

[jammin]

smoked some spares today. perfect "bite through" texture

 

[calebstringer]

Texas Style USDA Prime Brisket

 

[jammin]

^damn - that looks like perfection!

how did you cook it?

 

[calebstringer]

^damn - that looks like perfection!

how did you cook it?

Thanks!

In my UDS. Virgin smoke with it. I used applewood. Forgot thats all I had on hand. Smoked it at 220-250 (still dialing in controlling the temp) for 10 hours. Ive never had a brisket done that fast. Normally they take me 18-20. This one was at 204* in the flat, so I pulled it, wrapped it, and went back to bed (4am)

 

[brewbama]

Nice brisket cook.


Sent from my iPhone using Home Brew

 

[HoppyDaze]

Texas Style USDA Prime Brisket

Beautiful... Nothing in this world tastes better than the bark from a well smoked brisket

 

[EHV]

Gentlemen, I need some advice on preparing a belly for bacon. I ordered a pork belly from our local butcher and according to him I Should have it next week. Not looking for anything too fancy. Never done it so I'm looking for advice and recipes.

 

[HoppyDaze]

oooh...I'm interested in this as well. I've never done a belly. I do have a theory related to bacon. You can almost never have too much pepper.

 

[EHV]

oooh...I'm interested in this as well. I've never done a belly. I do have a theory related to bacon. You can almost never have too much pepper.

Love some pepper bacon. It sounds like I am going to end up with a belly of 10 to 13 lbs so I am going to have plenty to experiment with. I've never cured a meat before so this will be fun, and after all, it is bacon.

 

[HoppyDaze]

Cheers to that!

 

[TrainSafe]

I've been wanting to do this and have been doing a ton of reading. The best place I've found is, ironically a brewer!

http://chopandbrew.com/2013/03/01/chop-brew-episode-02-makin-bacon/

There are some links on Chip's page to recipes too, but the video will do most of the magic. Warning! You will want to run out and order at least two more bellies.

 

[HoppyDaze]

I've been wanting to do this and have been doing a ton of reading. The best place I've found is, ironically a brewer!

http://chopandbrew.com/2013/03/01/chop-brew-episode-02-makin-bacon/

There are some links on Chip's page to recipes too, but the video will do most of the magic. Warning! You will want to run out and order at least two more bellies.

Excellent! Thanks

 

[dfess1]

I picked up the book "Chartruterie" or however you spell it. So far have only made the basic curing rub, but mixed one pork belly with a crapload of pepper and the curing rub. The other got a bottle of maple syrup that was aged in a rye whiskey barrel and the curing rub. Both sat in the fridge, being flipped every day, for 10 days. Then smoked with applewood till it his 160 degrees. Cooled down, then sliced up. It was awesome.

 

[dfess1]

These have all been rubbed down and re vacuum sealed (36 racks of baby backs). Going in the smoker tomorrow for our Caveman BBQ. Will try to remember pics from before/after tomorrow, no promises. Also have 48 ear of corn to shuk, and 5 bags of salt potatoes to go with it. Repurpose the HLT! All with 60 gal of homebrew on tap. Hoping that lasts till 8pm or so (better part of 3 hockey teams, 2 soccer teams, and one homebrew club coming over).

 

[DisturbdChemist]

Meat, yeast and a beer.. there is one problem. You only have one beer that will not be enough to smoke all those ribs lol

 

[dfess1]

Meat, yeast and a beer.. there is one problem. You only have one beer that will not be enough to smoke all those ribs lol

haha, nope. Under the ribs are two crisper drawers full of labatt blue (did I mention the hockey teams??). The top shelf and the door have some high end stuff, stone vertical epics, hopslam, etc. The chest freezer next to this fridge has 7 kegs carbing, to go with the 3 already on tap in the house...

 

[HoppyDaze]

gotta try this!

 

[finsfan]

gotta try this!

Haha now that is awesome :rockin:

 

[Devin]

Smoking a brisket tomorrow. My first try at one!

 

[Bandit-brewer]

Smoking 80 chicken thighs tomorrow for a wedding on sunday. The wife has them in her secret brine that she won't tell me. I won't tell her my rub so I guess were even. Sauce them and throw them under the broiler to heat and crisp the skin just before service and they should be awesome.

 

[calebstringer]

Gentlemen, I need some advice on preparing a belly for bacon. I ordered a pork belly from our local butcher and according to him I Should have it next week. Not looking for anything too fancy. Never done it so I'm looking for advice and recipes.

Super easy to do. Base brine of 1 gallon water, 1 cup sugar, 1 cup brown sugar, 1 TBS of sodium nitrite (cure #1), 1 cup of salt.

Mix as much of that solution as you need to submerge the belly. Cure for three weeks in the fridge. When its done, pull it out, dry it off, and place flat in the fridge for it to dry (form a pelicle. Don't worry, its a good kind) Then into the smoker to cold smoke for 12-24 hours with the wood of your choice.

Ive done 200-300 pounds like this. And feel free to experiment with the brine. Add whatever you want for flavor profile.

 

[grathan]

Is charcoal considered smoking? Doing up some ribs tomorrow, but don't have my wood chips yet. Gonna use propane, but just curious if any of you consider charcoal addition as a sub for some smoke. Recipe calls for smoke.