Who's smoking meat this weekend?

[passedpawn]

Smoking cheese for smoked mac-and-cheese

What temps? How long? What wood? I need to try this.

 

[Remmy]

Hey Remmy any chance for the stuffed meatball recipe?

Here is a blog I started over a year ago that has the recipe. Haven't updated it in a while!

http://remmysque.blogspot.com/2012/02/smoked-meatballs.html

What temps? How long? What wood? I need to try this.

Here is my smoked Mac-and-cheese recipe. http://remmysque.blogspot.com/2012/01/smoked-macaroni-cheese.html

I generally smoke cheese over oak (white or red) at 80F or under for about an hour to two. Cut the cheese up into as many chunks as possible so you get more of its surface penetrated with smoke. The idea here is to "cold smoke" the cheese meaning you just want to infuse it with smoke flavor...you obviously don't want to cook it hot and melt it.

 

[Remmy]

Here's the direct link to the smoked cheese.


http://remmysque.blogspot.com/2012/01/smoked-cheese.html

 

[bd2xu]

Cuban style pork roast. Doing it with two picnics. Recipe from Cooks Illustrated, have made three times before and fantastic.

 

[passedpawn]

Little brisket flat came off the smoker. Ate some, then straight into vac bags.

 

[Melana]

Remmy your blog is cool. Thanks for sharing the link.

 

[PJoyce85]

So here we go!! Prepared the meat for my first smoke tomorrow! So excited!

Thanks to everyone that posts here

 

[BadDeacon]

Planning a brisket this weekend if I can fit it in.

 

[EHV]

Gonna try some beef back ribs (never done) I have rubbed down tonight while I brew a Irish Red Ale in the A.M. tomorrow.

 

[JonM]

Doing some baby backs. A while back, I did some ribs with nothing but granulated garlic, olive oil, and powdered rosemary as a rub, and then no sauce or nuthin'. I forgot how good that was, so I'm doing it again.

Oh, and I gotta drink up some of last year's cider with that because the local orchard starts pressing fresh cider any day now.

 

[savannahbrew]

Im not going to read through 130 page but I promise this is a fail-proof way to make some amazing pulled pork go to about 15:37 in the video. I always cut into softball size pieces, do a strong dry rub and smoke about 215 for 3-4 hours and then put it in trays like this guy does. Seal the pan up real good with plastic wrap and foil and I usually though it in the oven on low for a few more. I use a ratio of about 3 beers (your choice) to one empty beer bottle full of water for 2 butts. It always is so moist and never had a complaint!!!

 

[j1laskey]

Baby back ribs with a rub smoked for 2 hours on apple wood then wrapped in foil with some homebrewed saison back on the smoker just for low heat for another 2 hours. More pics to come

 

[finsfan]

smoking a 6 lb rack of spare pork ribs. pictures up later

 

[EO74]

smoked a meat loaf and 4 lb chicken today, about to go eat ...YUM!

 

[BadDeacon]

Just put on a 7.5 lb brisket. Gonna be a late night!

 

[jammin]

Rack of spares half way done. Beans catch'n some smoke and drip'ns underneath.

 

[jammin]

All done

 

[bad67z]

Starting my UDS build next weekend. BBQ porn to follow shortly.

 

[brewingmeister]

Commencing meat sweats.

 

[BadDeacon]

I am calling it done. I'm tired.

 

[JokerOnJack]

Fairly new to the smoking amd home brew community. Doing both only since May. But figured I'd share my weekend last week.

I don't have a picture. But last weekend I spent brewing a weisenbier while smoking some italian sausage. I'm excited to try the beer, but I still got time to wait while it carbonates. Anyway.

My favorite part of a vertical smoker is playing with flavors. Sausage turned out to be a generally easy smoke. Only took 3 hours to smoke 5lbs. In addition to my mesquite wood in the coals, in my water pan I blended 1 cup single barrel bourbon, 2 to 3 tbsp maple syrup , and 4 cups water. Easily the best smoke I've made.

Before that it was some pork chops that turn out pretty good and a pork shoulder that I didn't smoke long enough. Live and learn, I guess.

 

[Marmike600]

Smoked a 6# brisket yesterday. FIL dropped off his old vertical smoker on Saturday while I was brewing a pumpkin ale and a strawberry/rhubarb ale.

Brisket turned out ok but this was the first time using this smoker. The coals sit in a pan at the bottom and end up smothering themselves with the ash. This made it hard to keep the temp correct. Brisket had to be on for 9 hours. Any way to keep the temp steadier?

 

[hoppedup75]

This was a 12lbs Brisket, 2 slabs of ribs, and a yard bird. The bird was brined for 24hrs. Also did a 5lbs Pork butt that was brined for 24hrs. Used unused brine to make the sauce for pulled pork samiches.

 

[smakudwn]

Timing depends on the size of the flat, so going by temps, I let the brisket get to 175, then wrap in foil, then leave in till 190 - 200. I foiled after about 3 hours, and I'll take it off after 3 more. Something like that. I'll post pics of mine when it's done. The flat I have is under 2#. Wrap the foil so it collects juices, then pour those juices over the meat after slicing.

I just pulled the ribs off, lathered in KC Masterpiece, and foiled and resting. I'm leaving the flat in there for a while longer. I haven't even stuck a probe in the pork yet.

I did just this on Saturday. I had a 6.5# flat under 2 9# pork buts. Pulled the flat at around 170 ish and foiled with some beef broth until it hit 200. I am close to what I want out of a brisket. I wanted more smoke flavor. The lacking in smoke flavor I assume is because I used apple wood only, next time I will throw on a hunk or two of hickory. Next time I will take pictures.

 

[passedpawn]

I also did a pork butt this weekend, but I didn't have the energy to pull it when it came off at midnight Friday. So, I wrapped in foil and put in fridge, then Sunday heated in oven to 200 and it fell right apart. Then mixed in a bit of sauce, parceled out into foodsaver vacuum bags and back into the freezer.

 

[kosmokramer]

First butt was a success, 4 hour smoke 19.5 total cook time... Pulled it at IT of 188

 

[Marmike600]

Do you guys put the wood directly on the coals or do you do the tinfoil pouch?

 

[smakudwn]

Do you guys put the wood directly on the coals or do you do the tinfoil pouch?

I use fist size chunks of wood mixed in with the charcoal.

 

[Remmy]

Do you guys put the wood directly on the coals or do you do the tinfoil pouch?

Depends on what I am cooking. If I'm doing any kind of poultry, 2-3 fist-size chunks of fruit wood (cherry, apple) or maple. Same with pork (ribs, tenderloins).

Beef can handle more smoke so I usually go with oak, hickory and a chunk or two or fruit wood. The total is here 5-6 fist-size chunks.

I mix with lump (Royal Oak) or Kingsford (blue).

I have a WSM, by the way.

 

[passedpawn]

Do you guys put the wood directly on the coals or do you do the tinfoil pouch?

Right into the coals. They last quite a while. Instead of bursting into flames, they smolder along just like the coals next to them.