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beren
Well-Known Member
Not a terrible price for pork belly, wish I could get it that cheap. Same with the brisket. Much more expensive in NJ even at Costco.
treacheroustexan
Well-Known Member
Got a 3# corned beef brisket for $9 after st pattys day. It’s been in the freezer and decided I wanted to make pastrami.
Soaked it in water to desalinate, rubbed with black pepper, mustard powder, garlic powder, onion powder, paprika and brown sugar. Just threw it in the smoker.
Once it’s done, I’ll slice and make sandwiches on the blackstone. Rye, pastrami, coleslaw, Swiss and Russian dressing.
Soaked it in water to desalinate, rubbed with black pepper, mustard powder, garlic powder, onion powder, paprika and brown sugar. Just threw it in the smoker.
Once it’s done, I’ll slice and make sandwiches on the blackstone. Rye, pastrami, coleslaw, Swiss and Russian dressing.
Just rubbed down a pack of Costco ribs and giving the masterbuilt 800 gravity series its first run as a smoker.
I have done burgers, steaks, and chicken on it as a grill, and it has been great in that capacity thus far. A bit of a charcoal hog so far, but I was expecting as much.
I have done burgers, steaks, and chicken on it as a grill, and it has been great in that capacity thus far. A bit of a charcoal hog so far, but I was expecting as much.
We're having a family get together and I usually do a smoked pulled pork on my WSM however this year we're switching it up. I got my father a meat slicer for Christmas so he's been finding anything around the house to run through that thing. He's going to reverse sear some prime rib to make prime rib sandwhiches and we're going to try our take on the Philadelphia italian pork sandwhich. I picked up a 8lb pork should which I deboned and I've been debating if I put it on the WSM or I just roast it in the oven.
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Well I am very happy with the results of today's smoke. The temp regulation was great, much better than the pellet pooper. I didn't have any wood chunks to smoke with so I used hickory pellets in the tube in the ash tray for flavor. Nice color to the smoke ring.
I can honestly say that the difference between charcoal with some pellets vs just the pellets I have been using is noticeable. Sauced 2 racks and left 1 dry.
For the first smoke I am quite happy. Can't wait for the next smoke in the next few weeks.
I can honestly say that the difference between charcoal with some pellets vs just the pellets I have been using is noticeable. Sauced 2 racks and left 1 dry.
For the first smoke I am quite happy. Can't wait for the next smoke in the next few weeks.
Looks good.
Trial run for the smoke generator on some ground jerky tomorrow. I was not happy with the amount of smoke using a pot on the electric burner in the box as there was minimal combustion.
the installation states you can attach to wooden enclosures but for the actual run i am going to add some washers to have some air flow between the wood and exhaust pipe. and this thing does smoke very well hope i don't overdue the jerky. trial run i used mix of pellets and would chips as i can't find wood chips of the right size locally.
canadian bacons and hams will be next.
the installation states you can attach to wooden enclosures but for the actual run i am going to add some washers to have some air flow between the wood and exhaust pipe. and this thing does smoke very well hope i don't overdue the jerky. trial run i used mix of pellets and would chips as i can't find wood chips of the right size locally.
canadian bacons and hams will be next.
Smoke today, fridge tonight, steam tomorrow.
NSMikeD
Well-Known Member
A little back story, Long Island does not have much of a slow and low BBQ history, but not long ago, Smokin Al's figured out how to appease the fire marshalls and health inspectors to overcome their unmerciful regulations and opened LIs first true BBQ restaurant. While we now have many very good BBQ joints, for years, I have been meaning to visit the iconic Als, but one thing or other has gotten in the way. After making my award-winning ribs for my MC picnic two years ago, and knowing Al's is on my BBQ bucket list; we put Als in our RideToEat calendar this year. Alas, Mother Nature continued to conspire to keep Al and I apart, and she dumped rain on our RTE nights, leading to postponement after postponement. And then the skies broke Wednesday and after all these years I sat down to enjoy a half rack of Al's famous St Louis Ribs. Perfectly tender (a little dry but I am sympathetic to proprietors who put true bbq ribs on a menu knowing the variable and limited window that ribs are perfect). Sides of roasted garlic mashed potatoes, tangy spicy collard greens and corn bread rounded out this simple but elating meal
Final product. Made sandwiches not pictured. I cut the end down to fit in my steam pot, plus it made for perfect size slices for the sandwiches.
The boys making smoked salmon for mothers day.
Fileted and smoked trout last night that I caught over the weekend. Didn't take a pic of the final product but they got a nice golden color to them and took the smoke nicely. I need to work on my filet skills, trout are challenging. But turned out great.
Not meat, and not strictly smoked, but I grilled fish today.
4 unlucky individuals were caught and ended up as dinner, and as I threw on some juniper twigs when they were almost done they were technically smoked...
Our local variety of Whitefish(Coregonus Laveratus) a distant relative to salmon.
4 unlucky individuals were caught and ended up as dinner, and as I threw on some juniper twigs when they were almost done they were technically smoked...
Our local variety of Whitefish(Coregonus Laveratus) a distant relative to salmon.
Have a chuck roast now, and will doing some wings later as well. Pics to come later.
40 lbs of pork shoulder for friend’s son’s graduation! Fun stuff!
dexter. lol.
Just a question, gonna go into town for some grocery shopping and doing errands today with my 2 little hooligans, and try to finds some decent (pork)ribs for the weekend and maybe get a few friends over.
What's the simplest way to make ribs? I've never really done ribs American bbq style on the WSM, but plenty other stuff.
I suppose my plan had been rub'em up with Memphis mud rub, smoke at ~120c for 3-4 hours, take off and rest a little then sauce them fairly thick, wrap up and back on the heat but no smoke for an hour or so more.
Have I missed something? Should I do differently?
What's the simplest way to make ribs? I've never really done ribs American bbq style on the WSM, but plenty other stuff.
I suppose my plan had been rub'em up with Memphis mud rub, smoke at ~120c for 3-4 hours, take off and rest a little then sauce them fairly thick, wrap up and back on the heat but no smoke for an hour or so more.
Have I missed something? Should I do differently?
250f throughout
3 hours with a rub
2 hours wrapped.. with butter
1 hour with sauced.
Done
3 hours with a rub
2 hours wrapped.. with butter
1 hour with sauced.
Done
Simplest? Apply BBQ rub, drop in the sous vide at 149F for 24 hours, then on the grill indirect for ~45 minutes to firm up the exterior and add sauce if desired.
I've got a slab going right now.
Finished product
Don't own a sous vide...
And I meant the simplest way doing the old fashioned way on the smoker.
But judging by the posts by @bailey mountain brewer my plan seems solid.
Good tip about the butter, might try that, do you just cut a few thin slices and put them on top of the ribs before wrapping?
Gotcha. FYI 3-2-1 timing works for spare ribs. Usually do 2-2-1 for baby back ribs.
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