Who's smoking meat this weekend?

[betarhoalphadelta]

Do you have a sous vide?

I do. Two of them actually

Do you like that for reheating?

 

[Oldskewl]

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 usually smoke 2 or 3 butts at a time, using the same philosphy. Just takes an extra 10-15 minutes to prepare and shred.

 

[Oldskewl]

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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Those chicken thighs look delicious. Care to share the seasoning/marinade for those?

 

[Jayjay1976]

Those chicken thighs look delicious. Care to share the seasoning/marinade for those?

They're rubbed with my wife's chicken wing seasoning, and even I don't get to see the recipe. Its nothing like buffalo seasoning or whatever, its a blend of herbs, spices and chiles. We smoked them with pecan until they hit 165f then vacuum sealed in batches for a few hours in the sous vide. The only change I'd make is a quick char at the end. The chicken stole the spotlight at this event, we usually do breasts but these were much more juicy, and people kept coming back for more.

 

[Jayjay1976]

I do. Two of them actually

Do you like that for reheating?

Oh yeah, sous vide and BBQ are a match made in heaven. I brought it up because you're already vac sealing leftovers. We use an avid armor chamber vac, it really extends the storage window so I can stockpile enough bbq to last me all winter. I've also been curing and smoking bacon, another rabbit hole, but the slabs are too big for the chamber so I bought an avid armor A100 to use bag rolls.

 

[Jayjay1976]

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.

She rents a kitchen for production, so I don't have anything to share recipe wise. I also dislike sweet sauces, my go-to is Carolina gold.

 

[betarhoalphadelta]

Oh yeah, sous vide and BBQ are a match made in heaven. I brought it up because you're already vac sealing leftovers. We use an avid armor chamber vac, it really extends the storage window so I can stockpile enough bbq to last me all winter. I've also been curing and smoking bacon, another rabbit hole, but the slabs are too big for the chamber so I bought an avid armor A100 to use bag rolls.

When I do bacon, I just cut the pork belly into 3 large chunks to bag them up because a belly is too wide for a standard 11" sealer.

Only downside of that is that I now have six "end" pieces that don't slice nicely, but I chop those scrap pieces up for use in soups or other recipes.

The pinquito bean relish from this recipe is excellent, a good use of that extra bacon, and pairs well with any BBQ: https://www.foodnetwork.com/recipes/bobby-flay/santa-maria-style-bbq-tri-tip-recipe-2014974

 

[bailey mountain brewer]

Been itching to smoke something, even though next week Im smoking a 250lb hog... so today is ribs, one sweeter rub, one with some kick to it.

 

[bailey mountain brewer]

Forgot the immediate after pic but here's what's left.

 

[AzOr]

Been itching to smoke something, even though next week Im smoking a 250lb hog... so today is ribs, one sweeter rub, one with some kick to it.
View attachment 882442

While your'e busy smoking an entire pig, please take pics! That's my meat fantasy.

 

[bailey mountain brewer]

While your'e busy smoking an entire pig, please take pics! That's my meat fantasy.

I'll do my best. This is my 9th annual pigroast and I've done a few for some other ppl as well. I'll be sure to post pics here.

 

[Dgallo]

Spatchcock chicken tonight

 

[Rish]

Spatchcock chicken tonightView attachment 882574

Nice! My favorite way to cook whole chicken. Quicker, more even cook.

 

[Dgallo]

Nice! My favorite way to cook whole chicken. Quicker, more even cook.

For sure. We spatchcock our turkey on thanksgiving for that exact reason lol

 

[catdaddy66]

Not this weekend (though that could change!) but last weekend did a 2 bone rib roast. Nice sear and was temping at 128-130° ...

 

[pshankstar]

Chicken Al Pastor in the smoker tonight. I was happy with the results. So was the family.

 

[Dgallo]

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Chicken Al Pastor in the smoker tonight. I was happy with the results. So was the family.

Looks good to me. I love pastor

 

[Jayjay1976]

View attachment 882766View attachment 882767
Chicken Al Pastor in the smoker tonight. I was happy with the results. So was the family.

I'm thinking about making döner kebap like that, just gotta figure out the seasoning.

 

[bailey mountain brewer]

Yesterday was our big pigroast event, Mr piggles weighed in at 236lbs and spent 18hours in the smoker. Homemade rub and injection, also made a few different bbq sauces. I used honey as the binder for the rub, we lay in on its back and cut the spine so it kinda butterflies open. This year I had plenty of cherry wood to use thanks to a bad storm we had a few months back so we used that a few pieces of sassafras in the mix. The meat just fell off the bones as you can see in the pic of the rib section as we started pulling the meat. Really awesome smoke flavor and juicy as can be, the hams got to 195f and shoulders over 200f, they both probably rose a little more after I pulled the thermometers out.

 

[jrgtr42]

Did up some ribs today.
Took the day off work getting ready for the kiddo to go back to school on Wednesday. Played a half - round of golf this morning (9 hole course) it was his first time on a full-size gold course, we’d played a pitch and putt a few weeks ago.
Came home and cranked up the smoker. One rack seasoned with coffee-garlic rub over mustard and brown sugar. The other the same base with spicier rub over - Northwoods fire from Penzey’s Spices.
Mostly charcoal, with hockey and cherry chunks, spritzed with diluted cherry juice.

 

[catdaddy66]

Not sure what it will be but I'm smoking some type of dead animal flesh on Monday! Got to make enough to use for the week which I've found is a good idea for a single guy... Any suggestions from the gurus of the grill here at HBT??

I have about any type of beef, chicken or pork in my freezer.

 

[bailey mountain brewer]

Not sure what it will be but I'm smoking some type of dead animal flesh on Monday! Got to make enough to use for the week which I've found is a good idea for a single guy... Any suggestions from the gurus of the grill here at HBT??

I have about any type of beef, chicken or pork in my freezer.

Well, pulled pork reheats easy and doesn't dry out. Brisket is always a good option, for one person I'd get a full packer, separate the point and the flat, smoke the point as your heart desires and cure the flat to make pastrami. As for the chicken option, you can't go wrong smoking chicken, thighs will obviously stay juicer than breasts, and now that I've said breasts, I'll just say that I plan to smoke wings Monday while brewing a 15 gallon batch that 5gallons of which will be donated to a silent auction benefit for down syndrome.

 

[betarhoalphadelta]

Not sure what it will be but I'm smoking some type of dead animal flesh on Monday! Got to make enough to use for the week which I've found is a good idea for a single guy... Any suggestions from the gurus of the grill here at HBT??

I have about any type of beef, chicken or pork in my freezer.

Oooh... Can be tough as a single guy. If you don't have a food saver, I'd definitely recommend it. As I said upthread, things like pulled pork or brisket are great things to smoke way more than you need and then vacuum seal portions to freeze for future meals. Even with a family of 5, I'll often smoke WAY more than we can eat so that I can fill the freezer with vacuum sealed stuff.

I.e. if you go a full packer brisket, you could have enough for your own dinner (obv), break out some burnt ends which can be vacuum sealed and easily reheated, then sliced brisket for sandwiches, brisket grilled cheese, BBQ brisket salad, etc etc etc. Super versatile to have on hand especially as a single guy who may not want to cook every night.

And then there's always ribs. Do a slab of ribs, eat half, and then take half to the office for lunch. You'll get some dirty looks from coworkers as they create puddles of drool on the floor watching you eat ribs at lunchtime

Another good one is smoked beef short rib. That's one that is easier to do for one person if you've got a good butcher where you can buy an individual "dinosaur bone"...

 

[catdaddy66]

Oooh... Can be tough as a single guy. If you don't have a food saver, I'd definitely recommend it. As I said upthread, things like pulled pork or brisket are great things to smoke way more than you need and then vacuum seal portions to freeze for future meals. Even with a family of 5, I'll often smoke WAY more than we can eat so that I can fill the freezer with vacuum sealed stuff.

I.e. if you go a full packer brisket, you could have enough for your own dinner (obv), break out some burnt ends which can be vacuum sealed and easily reheated, then sliced brisket for sandwiches, brisket grilled cheese, BBQ brisket salad, etc etc etc. Super versatile to have on hand especially as a single guy who may not want to cook every night.

And then there's always ribs. Do a slab of ribs, eat half, and then take half to the office for lunch. You'll get some dirty looks from coworkers as they create puddles of drool on the floor watching you eat ribs at lunchtime

Another good one is smoked beef short rib. That's one that is easier to do for one person if you've got a good butcher where you can buy an individual "dinosaur bone"...

I've got a full packer brisket, a pack of 3 spare ribs and a pork butt, plus a whole chicken... Just did my beef ribs a month ago. The ribs will have to wait so it's either brisket or chicken.

Chicken is the most likely candidate soooo... Give it up for the bird!! And I have a full bottle of poultry rub I just purchased


I must say, the brisket grilled cheese looks scrumptious and I have all the ingredients on hand

 

[betarhoalphadelta]

I must say, the brisket grilled cheese looks scrumptious and I have all the ingredients on hand

It is. Smoke some tomatoes for the smoked tomato bisque recipe at the same site.

I mean, they go together like...

...grilled cheese and tomato soup!

 

[bailey mountain brewer]

Definitely a good option, we did this a couple months back, and baked fresh sourdough bread for the grilled cheese.

 

[catdaddy66]

Definitely a good option, we did this a couple months back, and baked fresh sourdough bread for the grilled cheese.

Ok, I'm going brisket rather than chicken. Pulled out a 14# packer and once thawed I'll trim and season for Monday's cook, likely with post oak and Kingsford charcoal in the snake configuration for at least 8 hours.

Thanks, guys! You are inspirational

 

[bailey mountain brewer]

From yesterday, smoked wings with homemade carolina gold sauce.