Who's smoking meat this weekend?

[catdaddy6676]

Here is a 9.92# brisket trimmed and seasoned, going on the Weber kettle at 7.2#. should be good for 8-10 hours at 225-250°.

Using Kingsford charcoal briquettes and pecan wood on an 18" grill surface...

Happy 4th of July e'erybody!

 

[catdaddy6676]

Here's the seasoned brisket... Last pic was just trimmed lolol

 

[fluketamer]

i usually make these poor mans burnt ends with chuck roast. if you havent tried this i suggest you do.

https://heygrillhey.com/poor-mans-burnt-ends/

but i have found that using this technique . ie. dry rubbing on a mustard binder then slow smoking for a few hours then essentially pan steaming them for a few hours then glazing for an hour works really really well on almost anything. especially pork.

i tried it yesterday with rib tips and it was amazing.

dry rub recipe: gsp, brown sugar, paprika and the secret ingredient : instant coffee

 

[Mark3885]

2 racks of baby back ribs going on for the 3-2-1 method of smoking ribs. I like my ribs with a little extra sweet and heat but my wife says anything I cook is too spicy aka hot. I say all the time, that she thinks water is too spicy. So her rack of ribs is going to be totally plain, no salt or pepper, nothing. But she will still complain …

 

[catdaddy6676]

Came out super tender and the proper temp, tasted great also. On the minus side was a bit too much fat on the flat portion and a bit too salty after dry brining it the night before.

 

[FloppyKnockers]

Took today off and that makes it too long of a weekend to not go at least twice.

For America's birthday we had burgers and freedom tots and some apa... Sorry, no pics.

Today we did street tacos and margaritas.

Tomorrow I will be doing a brisket. It was a 19# packer and after cutting the point from the flat and trimming some fat, I think I might be looking at a ~10 lb point.

I'll take pics and whatnot if I remember.

 

[betarhoalphadelta]

i usually make these poor mans burnt ends with chuck roast. if you havent tried this i suggest you do.

https://heygrillhey.com/poor-mans-burnt-ends/

but i have found that using this technique . ie. dry rubbing on a mustard binder then slow smoking for a few hours then essentially pan steaming them for a few hours then glazing for an hour works really really well on almost anything. especially pork.

i tried it yesterday with rib tips and it was amazing.

dry rub recipe: gsp, brown sugar, paprika and the secret ingredient : instant coffee

Pork belly burnt ends are also a great "budget" version. I did it a couple years ago for the Super Bowl with I think two or three different sauces/glazes. One was traditional BBQ, one was something Asian (I forget what I used), and then there was a third as well IIRC that I don't remember.

 

[betarhoalphadelta]

It's not "smoked" but this is the cooking thread I hang out in, so I figured I'd post this here.

This is from J. Kenji Lopez-Alt's book The Wok. My wife bought me the book a while ago but this is the first thing we've made.

it's Sichuan Double Cooked Pork Belly stir fry with Leeks and Scallions.

Delicious. One of the best things I've cooked... If the rest of this book is similar--and it's Kenji, so I'm sure it is--I highly recommend it.

 

[passedpawn]

It's not "smoked" but this is the cooking thread I hang out in, so I figured I'd post this here.

This is from J. Kenji Lopez-Alt's book The Wok. My wife bought me the book a while ago but this is the first thing we've made.

it's Sichuan Double Cooked Pork Belly stir fry with Leeks and Scallions.

Delicious. One of the best things I've cooked... If the rest of this book is similar--and it's Kenji, so I'm sure it is--I highly recommend it.

View attachment 852564

That looks awesome, so of course I'm making it asap.

Also, off topic. Reported.

 

[passedpawn]

It's not "smoked" but this is the cooking thread I hang out in, so I figured I'd post this here.

This is from J. Kenji Lopez-Alt's book The Wok. My wife bought me the book a while ago but this is the first thing we've made.

it's Sichuan Double Cooked Pork Belly stir fry with Leeks and Scallions.

Delicious. One of the best things I've cooked... If the rest of this book is similar--and it's Kenji, so I'm sure it is--I highly recommend it.

View attachment 852564

BTW, I bought a stir-fry book and recommended it to my oriental tennis partner (it was partially philosphy, partially recipes - Stir-Frying to the Skies Edge). Her response was so funny. "Uh, there are no stir fry recipes - you just get the pan hot and start tossing stuff in there). LOL.

 

[bailey mountain brewer]

Smoked venison backstrap, last year's doe.

 

[Erik the Anglophile]

Cooking up some lamb steak atm.
We're on my wifes family's summer vacation cottage, and it's an old rusted to s**t landmann grill, but I'm doing my best.
Seared over coals briefly then put on indirect heat, with a few twigs of juniper thrown on the coal every now and then for a little smokey flavour...

 

[Erik the Anglophile]

Prepping 2 birbs to go on the smoker soon...

 

[Brew_Dude41]

2 Birds on...

 

[Erik the Anglophile]

2 ribs on the smoker...
I'm using Porkmafias rubs, one with Louisiana Bayou, one with Memphis Mud.

 

[betarhoalphadelta]

2 ribs on the smoker...
I'm using Porkmafias rubs, one with Louisiana Bayou, one with Memphis Mud.
View attachment 855416

Very interesting. Those obviously look uncooked, so the exposed ribs wouldn't be pull-back. I've never seen ribs prepared like that with exposed/Frenched bones. For us, whether back ribs or spare ribs (and spare ribs either standard or St Louis cut), the meat covers the entire bone.

Is that a common way to buy them in Sweden?

 

[Erik the Anglophile]

Very interesting. Those obviously look uncooked, so the exposed ribs wouldn't be pull-back. I've never seen ribs prepared like that with exposed/Frenched bones. For us, whether back ribs or spare ribs (and spare ribs either standard or St Louis cut), the meat covers the entire bone.

Is that a common way to buy them in Sweden?

Yup, uncooked.
It's Iberico pig imported from Spain so maybe they cut differently, we usually get them with the bone covered here aswell.

 

[Erik the Anglophile]

They tasted real good btw, tender and tasty AF.

 

[Oldskewl]

Been working on a batch of Buckboard Bacon over the last 9 days. Smoked it last night and sliced this morning. I will fry some up tomorrow. So much better than store bought bacon. YUM!!

 

[Pogue mahone]

Turkey, Splaylocked @ 225F over cherry

 

[betarhoalphadelta]

Been working on a batch of Buckboard Bacon over the last 9 days. Smoked it last night and sliced this morning. I will fry some up tomorrow. So much better than store bought bacon. YUM!!

View attachment 855508View attachment 855509

Hmm... I may have to give this a try. I can always go for more bacon.

I already do my own belly bacon, but never with pork butt. It can sometimes be hit or miss whether I can find whole belly at the local Costco.

 

[passedpawn]

This thing showed up at my front door yesterday. I told the delivery guy he had the wrong address... wrongo. Bday present from my bros. So cool!

 

[Oldskewl]

I'm jealous! I bought a 22" with the stand and lid to use for camping probably 6+ years ago. I love it! But I would love some more real estate to cook on . And you got the exact model I want. That's all I need. LOL! I didn't realize it held storage bins underneath.

 

[betarhoalphadelta]

This thing showed up at my front door yesterday. I told the delivery guy he had the wrong address... wrongo. Bday present from my bros. So cool!

View attachment 855677

Nice! My wife gave me one for my birthday this year. I posted about it as I was trying to decide gasser vs Blackstone to replace my Traeger, to go along my pair of big & little Kamado Joes.

Trying to decide tonight whether to cook some carne asada on this or the Big Joe. I'm thinking that the Blackstone might be preferable.

 

[passedpawn]

Nice! My wife gave me one for my birthday this year. I posted about it as I was trying to decide gasser vs Blackstone to replace my Traeger, to go along my pair of big & little Kamado Joes.

Trying to decide tonight whether to cook some carne asada on this or the Big Joe. I'm thinking that the Blackstone might be preferable.

I froze a couple of ribeyes this weekend, then used a meat slicer to shave them thin. So, cheesesteaks are on the menu later in the week. This thing is pretty slick. I've made a bunch of stuff on it already.

 

[passedpawn]

I'm jealous! I bought a 22" with the stand and lid to use for camping probably 6+ years ago. I love it! But I would love some more real estate to cook on . And you got the exact model I want. That's all I need. LOL! I didn't realize it held storage bins underneath.

It doesn't come with those bins. Blackstone does sell them ($55 each). Or you can go to Home Depot and get the HDX Tote 7 gallon for $7. Your call

 

[bailey mountain brewer]

More pics to come. But the start of a great weekend. 8th annual pigroast, 200 pounder on the home made smoker. And it's a tradition to have some cherries, with a little added kick.

 

[cfrazier77]

Smoked some ribs and a chicken while camping.

 

[Tony B]

I need to do a real smoke day soon but recently I did a couple quick and easy recipes for dinner. A pork tenderloin that only took a couple hours and a smoked meatloaf that took about 4 hours. Both were delicious!
Things to consider if you don’t have time for pork butts or brisket.

 

[catdaddy6676]

Got a new (to me) 22" Weber kettle that my brother got me from Facebook marketplace for $10!! Heckuva deal and a few patient hours of cleaning has me ready to break it in this weekend. 8# pork butt is thawed and ready it's parked next to my 18" kettle