Who's smoking meat this weekend?

[catdaddy6676]

Lazy smoking today... Meatloaf for the week, didn't even soften the veggies before mixing and forming loaves

Still delicious, especially with the sauce/glaze over the top! The foil pack has the last beef cheeks for lunch and the garnish is dried dill from the garden

 

[Dgallo]

Spatchcock chicken on the traeger for some enchiladas suizas

 

[Kickass]

I just tossed a whole chicken into brine about 20 minutes ago! I hope it turns out that good looking!

 

[Kickass]

18 hour brine then on the smoker for a couple of hours. Came out perfectly.

 

[Erik the Anglophile]

A question to other people who frequent this thread and also cook and eat game.
I've gotten some moose ribs from a friend who didn't know what to do with them. Cut racks at about .5-.8 kg each piece.
Anyone got any suggestions what to do with them?

 

[Dgallo]

A question to other people who frequent this thread and also cook and eat game.
I've gotten some moose ribs from a friend who didn't know what to do with them. Cut racks at about .5-.8 kg each piece.
Anyone got any suggestions what to do with them?

I’ve never smoked moose ribs but they are far more lean than beef ribs. I feel you would have inject with tallow or braise them to finish up

 

[Kickass]

Two chickens. Carved with my BA Coolina knife

https://www.coolinastore.com/?nbt=n..._nnA--Ia7eAaBU-ZLv0vYNC_BTsuketoaAgpkEALw_wcB

 

[ehall]

A question to other people who frequent this thread and also cook and eat game.
I've gotten some moose ribs from a friend who didn't know what to do with them. Cut racks at about .5-.8 kg each piece.
Anyone got any suggestions what to do with them?

soak in buttermilk for an hour or so then cook. its what we do with elk.

 

[jrgtr42]

Didn;t get any pictures, but since Friday was the kiddo's last day of school for the year, I took the day off. Got a batch of my house pale ale brewed (trying out kveik yeast for the first time, and it was ripping less than a day later) and got the smoker going. Couple racks of ribs with coffee / garlic rub, and spritzed down every hour or so with tart cherry juice.
Came out great, they don't need sauce at all.
Also did a corned beef I'd got on sale for St Paddy's day, was living in the freezer with a bunch of it's bretheren.
Soaked that for a day or so, rubbed with Montreal steak spice with extra garlic powder and coriander - I go for a split between pastrami and Montreal Smoked Meat. Came out pretty durn good, if I say so.

 

[corkybstewart]

Tuesday we were at the butcher counter at the grocery store to order a 4 kilo pork sirloin to smoke tomorrow, and we asked how much the back ribs cost. The butcher was puzzled, he said they usually trim them and toss them. So today I picked up the meat and sure enough, the ribs were free. 2 racks of very meaty ribs, free.

 

[betarhoalphadelta]

Admittedly I cheated... These were sous vide ribs finished on the smoker, so I really didn't "smoke" them.

But they were delicious

 

[corkybstewart]

Admittedly I cheated... These were sous vide ribs finished on the smoker, so I really didn't "smoke" them.

But they were delicious

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We're also serving coleslaw and a squash casserole tonight.

 

[bailey mountain brewer]

Admittedly I cheated... These were sous vide ribs finished on the smoker, so I really didn't "smoke" them.

But they were delicious

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I always pick on my neighbor for his love of sous vide.. not that some of the stuff he makes isn't delicious, just cause I'm old fashioned or whatever.. either way those look bangin, I'm always interested to see your food posts, they are inspiring, I love cooking and always like upping my game. Nice job man.

 

[betarhoalphadelta]

I always pick on my neighbor for his love of sous vide.. not that some of the stuff he makes isn't delicious, just cause I'm old fashioned or whatever.. either way those look bangin, I'm always interested to see your food posts, they are inspiring, I love cooking and always like upping my game. Nice job man.

Thanks!

I'm not one of the crazies when it comes to sous vide... I think a lot of the crazies think that you can--and should--sous vide everything

I view it as one tool in the tool chest. I do them on the smoker most of the time. But my wife prefers them this way, and I was brewing yesterday morning so didn't want to babysit the smoker. It certainly is an "easy button" for cooking something like ribs lol.

 

[Jonakr]

I

Admittedly I cheated... These were sous vide ribs finished on the smoker, so I really didn't "smoke" them.

But they were delicious

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I stopped smoking a while ago. Sous vide to temp, then finish with air crisp…

 

[Tony B]

I smoked some chicken breasts and legs last night. Delicious. I am reheating a couple of the breasts in the smoker now for dinner. Too hot to turn the oven on and I will not microwave.

 

[corkybstewart]

Echine de porc, the French equivalent of a butt roast

 

[betarhoalphadelta]

30 lbs

 

[OakIslandBrewery]

30 lbs

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Is that for all of us?

 

[betarhoalphadelta]

Dinner for 5...

...and a whole bunch of it vacuum sealed and frozen for the future.

If I'm running the smoker for one pork butt, might as well load 'er up!

 

[Dgallo]

30 lbs

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Lovely. I only did 11lbs lol

 

[Yooper]

I just checked on mine- and darn it I forgot a photo. It’s looking great. A small-ish brisket.
I already finished the potato salad and slaw to go with it. Now, to continue to wait……
(I don’t have any cabbage, but a glut of cucumbers so it’s ‘cucumber slaw’ I guess).

 

[Jayjay1976]

Smoked 15lbs of pork shoulder + 20lbs chicken thighs to hand out as samples with our sauces and rubs at a music festival over the weekend.

 

[1bottlerocket]

You gave that away? You are too kind!

 

[1bottlerocket]

Dinner for 5...

...and a whole bunch of it vacuum sealed and frozen for the future.

If I'm running the smoker for one pork butt, might as well load 'er up!

I’m thinking about doing this for a large dinner I’m catering. How do you usually freeze and reheat the meat? Do you add anything before freezing or when warming it back up?

 

[Yooper]

I just checked on mine- and darn it I forgot a photo. It’s looking great. A small-ish brisket.
I already finished the potato salad and slaw to go with it. Now, to continue to wait……
(I don’t have any cabbage, but a glut of cucumbers so it’s ‘cucumber slaw’ I guess).

Not a great bark and definitely no smoke ring- but it was still great!
Potato salad with items from our garden like potatoes, parsley, farm eggs (but purchased the bacon!) and of course cucumber/carrot slaw and a fresh tomato. Homemade cabernet sauvignon (from a kit) accompanied.

 

[betarhoalphadelta]

 

[betarhoalphadelta]

I’m thinking about doing this for a large dinner I’m catering. How do you usually freeze and reheat the meat? Do you add anything before freezing or when warming it back up?

Nothing special when freezing. Just weigh them out into FoodSaver bags and seal them up. We did a mix of 2#, 1#, and 8oz bags depending on what we're cooking and for how many people.

To reheat, I usually will use the microwave "defrost" setting until it's defrosted, then put into a bowl and heat up as much or as little as needed for whatever recipe we're making. If the recipe uses BBQ sauce, such as for sandwiches or doing a BBQ pulled pork salad, I'll mix in the sauce during the reheat step. If not, for example pulled pork taquitos, I'll only mildly warm up the meat w/o sauce as they'll be baked anyway.

 

[Jayjay1976]

Nothing special when freezing. Just weigh them out into FoodSaver bags and seal them up. We did a mix of 2#, 1#, and 8oz bags depending on what we're cooking and for how many people.

To reheat, I usually will use the microwave "defrost" setting until it's defrosted, then put into a bowl and heat up as much or as little as needed for whatever recipe we're making. If the recipe uses BBQ sauce, such as for sandwiches or doing a BBQ pulled pork salad, I'll mix in the sauce during the reheat step. If not, for example pulled pork taquitos, I'll only mildly warm up the meat w/o sauce as they'll be baked anyway.

Do you have a sous vide?

 

[AzOr]

Smoked 15lbs of pork shoulder + 20lbs chicken thighs to hand out as samples with our sauces and rubs at a music festival over the weekend.

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Please tell. I love making my own bbq sauces etc.
For my bbq sauces, I try to stay away from the cloying sweet sauces and add hydrated chiles.