Who's smoking meat this weekend?

[beernbourbon]

http://www.bbqgaskets.com/


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This is where I got mine. I used the self stick, as it was cheaper, less potential mess(I know myself all too well).
Completely changed my ability to regulate temp on this one today. Being charcoal start, then cherry chips/chunks, had to babysit more than electric, but never dropped more than 10-15 degrees, and admittedly most of that was my lack of attention at times. Went for 4 hours to IT of 190 on one and 195 on the other...... One was only 8oz, the other 13oz. (Hog was the runt at 200lbs hanging) Wrapped 'em in foil and set them back in there while temp was still stable at 115. Get some pics before I shred the bigger one.


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[johngottshall]

Smoked some Cajun seasoned beef jerky its tasty

 

[FermentNEthinG]

Made some bacon wrapped chicken lollipops on Saturday that turned out excellent. Put them in the Akorn with 50/50 blend of peach and cherry wood at 325 for a few hours then added a bourbon maple glaze for the last 30 minutes. The prep work is pretty laborious, but worth it!

 

[Darwin18]

Smoked a whole bunch of pulled pork this weekend for chili and pulled pork sandwiches.

 

[blaster_54738]

So heres my plan for the halved hogs head:

-Salt/Spice Brine for 24 hours(currently Brining)
-Dry rub and mop let sit till sunday when i have all day to cook
-Smoke (mopping occasionally) at low 200's till int. temp reaches high 100's maybe 200F?

Mop sauce:
1 qt Milk Stout Wort
1 clove garlic (chopped)
1 cup cider vinegar
1 cup Bourbon Stout BBQ sauce (Homemade from stout wort and bourbon)

Hoping for some experienced smoking tips or suggestions before sunday haha

Was waiting all day yesterday to see how smoked pig heads was going to turn out... What happened??

 

[Kswanny]

Im glad you were curious because its a cut of meat that i was incredibly surprised by. It turned out incredible the day of as a "family style pick pieces off and eat it" dish. But where it shines is the day after. I took it to work to show my boss, threw it in the oven till it was hot and it pulled apart exactly like pork butt and makes excellent pulled pork. Besides the brain which is easily removed the only thing on the head was bacon-like jowl meat and dark cheek meat.

Heres a picture halfway through the cook and one of it when finished(sorry forgot to take one immediately after it was done, we already dug into this.) I smoked it for 8-9 hours fluctuating 200-225 on a barrel grill using wet hickory staves from my woodpile. cooked till internal temp was 190-200.

 

[hllywd]

 

[DrunkleJon]

That looks delicious

 

[hllywd]

Sage sausage, Apple, and Cheddar

 

[hllywd]

It was! I do that a couple times a year... Last Thursday happened to be one of them.

 

[Giezer]

A few pork bellies.

 

[hllywd]

Very nice! Cold or hot? I do much smaller chunks and like to do it cold. I have about 40 lbs of assorted cheese in the fridge. When it cools off in the next few days I'll smoke it, and vacuum bag for Christmas gifts for my family. I do Canadian bacon, and peameal too... Gotta get busy!

 

[Giezer]

Cold smoked. I didn't get to smoke any cheese this time but I did smoke some castelvetrano olives. They were incredible.

 

[brewbama]

I'll be doing a 14+ lb packer brisket for a buddy's retirement from the Army party.


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[beernbourbon]

Ok so, I was going to smoke what I thought was a large loin that was donated to my wife's church. However, when I unwrapped it. This is what I found..... I'm not sure what the correct name is, but it's what appears to be I guess a rib roast? It's obviously ribeye but not cut into steaks... So, do I smoke it as ribs, do I cut it as ribeye steaks? I'm just kinda at an impasse at the moment. It's almost thawed, so......... ?


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[beernbourbon]

As an update, looking at it this morning it's definitely pork..... (So I mighta had my homebrew glasses on last night... Jus sayin).
Think I'll cut the loin and have some ribs as well, and smoke 'em up


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[jackers252]

I'm doing a rack of St. Louis style ribs today. Simply Marvelous rub, Blues Hog sauce.

Pics to follow...

 

[beernbourbon]

So, went well, considering what I started with.


4.5lbs loin, 2.75lbs ribs, 3.5.hours @ 220-230, wrapped in foil for another hour, pulled it off at 145 for the ribs, 165 for the loin. Let them rest for about 2 hours, finaled out at 165 for the ribs and 195 for the loin.



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[Dixon9717]

since I discovered that store bought smoked cheese is just sprayed with liquid smoke I started smoking my own.


Does gravity affect gravity? Would all beer be lite on the moon?

 

[Temptd2]

I have buckboard bacon in my smoker roaster oven right now. Have taken a few pictures and will post when the finished product is done. It started with a whole boneless pork loin roast. Hope it's good!

 

[Temptd2]

OK, so two hours is what it took to smoke this stuff to 160*. Will take more pics tomorrow of the cooled/sliced finished product!

 

[Temptd2]

Here is the sliced yumminess - 5 pounds of it! That's a full-sized dinner plate it's on. We packed it up in 8 oz. portions in sandwich baggies, then put those in a vacuum sealed bag and froze. I'd say it tastes a cross between Canadian bacon and regular ham. It's fully cooked as-is and will make great sandwiches, but I think panfrying it a bit couldn't hurt anything and would be great with eggs!

 

[Medicbrewer]

Today is bacon day. 12 pounds in the smoker for a cold smoke.

 

[Medicbrewer]

As if you need any other reasons for smoking/making bacon, one other benefit is making cracklins from the skin.

 

[Melana]

Today is bacon day. 12 pounds in the smoker for a cold smoke.

OMG! Love this.

 

[Medicbrewer]

Update! Close up pics and pics of it sliced and vac-packed!

 

[Medicbrewer]

Today is sausage day! 25# of link sausage and 10# of summer sausage!

 

[Medicbrewer]

And the rest in the gas smoker ....

 

[bob1852]

Getting ready to toss a couple dozen wings on the smoker.

 

[Medicbrewer]

Getting ready to toss a couple dozen wings on the smoker.

Sounds like game day fare.