Who's smoking meat this weekend?

[brewingmeister]

Ischiavo is that an electric charcoal smoker?? What's going on there?

 

[betarhoalphadelta]

Yum!

 

[pickles]

Ischiavo is that an electric charcoal smoker?? What's going on there?

Looks to me like he has stoker controlled by a PID. Very cool stuff!

 

[DrunkleJon]

Cooking for a small army? Just 1 rack? I'm jealous and hungry all at once.

Well the last pork shoulder I cooked only lasted me (alone) 3 days. I figured I would make enough to feed me and maybe a couple others one good meal then use the leftovers in something. With all the rain I was thinking chili. As for ribs... I can't pass up ribs. I also figure they will cook faster than the butts.

Unfortunately the rain did not let up until mid-Saturday and I didnt get a chance to throw anything on there. I think I will wait until Thursday (when I have off work because I am working tonight/tomorrow) and then feed those I invite over to help me clean up/paint the upstairs.

 

[Grimster]

I'd like to hear some results and see some photos of this one. Sounds delicious.

The wife forgot to get the onion and mushrooms (it was a hectic day) so I just poured the orange mix over and into the duck then spread some of the pepper jelly we had in the fridge on top so it'd melt down into the duck, my temps were a little lower and slower than I wanted, I set it around 1am last night and woke to it @ 137F oven temp and 123F meat temp so I pushed it up to around 210 to get it ready for dinner. Also I misplaced the 2 lumps of pear wood I had stuck aside for this and had to use my old fallback, 2 lumps of apple wood instead.

 

[Melana]

It's always the wife's fault

 

[bigjohnmilford]

Well the last pork shoulder I cooked only lasted me (alone) 3 days. I figured I would make enough to feed me and maybe a couple others one good meal then use the leftovers in something. With all the rain I was thinking chili. As for ribs... I can't pass up ribs. I also figure they will cook faster than the butts. Unfortunately the rain did not let up until mid-Saturday and I didnt get a chance to throw anything on there. I think I will wait until Thursday (when I have off work because I am working tonight/tomorrow) and then feed those I invite over to help me clean up/paint the upstairs.

Sorry to hear the weekend plans got washed out. I know someone else that ran into the same problem. A during the week BBQ sounds awesome though. Jealous and hungry again. Best of luck with the weather on Thursday.

 

[Curtis2010]

Fresh smoked Dorado for dinner tonight...yum.

 

[bob1852]

Cured six pounds of salmon. Now into a brine. Cold smoking tomorrow night for some kick ass lox.

 

[lschiavo]

Ischiavo is that an electric charcoal smoker?? What's going on there?

There is a fan and damper in the lower box controlled by the PID. Just like pickles said. It works great.

 

[passedpawn]

Cured six pounds of salmon. Now into a brine. Cold smoking tomorrow night for some kick ass lox.

What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.

 

[headbanger]

What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.

Typically kosher salt and sugar, check the lox thread I posted a while back. I think I posted the recipe but if not I will.

 

[bob1852]

What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.

Typically kosher salt and sugar, check the lox thread I posted a while back. I think I posted the recipe but if not I will.

Yeah, I do a 1:1 mix of kosher salt and brown sugar. I also do a brine after a 10-12 hour cure.

 

[headbanger]

Yeah, I do a 1:1 mix of kosher salt and brown sugar. I also do a brine after a 10-12 hour cure.

Do you brine for the rest of the cure?

 

[DrunkleJon]

Just finished smoking a chicken tonight. My second smoke ever.

 

[DrunkleJon]

I need to add a little more smoke but delicious. Me and two others destroyed a 5 pound chicken. And some homebrew

 

[passedpawn]

Just finished smoking a chicken tonight. My second smoke ever.

View attachment 154344

Looks good. I've started removing the skin from my butterflied chickens before I grill them them. I like this better.

 

[DrunkleJon]

The skin was surprisingly crisp. Smoke ring needed work though. Maybe I will try that next time and then grill the skin separately.

 

[headbanger]

The skin was surprisingly crisp. Smoke ring needed work though. Maybe I will try that next time and then grill the skin separately.

Smoke it on the bird then pull it off, slice into strips and fry up in some olive oil. I've found that if you take the skin off a bird before hand the outside layer of meat tends to get leathery.

 

[DrunkleJon]

Smoke it on the bird then pull it off, slice into strips and fry up in some olive oil. I've found that if you take the skin off a bird before hand the outside layer of meat tends to get leathery.

So then just add another chunk or two of hickory to enhance the ring? The skin was golden, crispy and tasty, but I only had the slightest amount of pink under it. I will take whatever advice I can get.

 

[The542]

Maple has been my go-to for everything pork lately. Just finding this thread!
Did a five pound butt this past weekend and forked it out in a mustard sauce.

 

[passedpawn]

I've found that if you take the skin off a bird before hand the outside layer of meat tends to get leathery.

True. If you grill over high heat, flip, and brush with butter and tent with foil it's great. I get a cooks illustrated magazine and that is where I got the idea to try this.

Removing the skin makes the chicken very floppy, but you can use some skewers through the thighs to hold them together.

 

[FATC1TY]

So then just add another chunk or two of hickory to enhance the ring? The skin was golden, crispy and tasty, but I only had the slightest amount of pink under it. I will take whatever advice I can get.

You don't really look for a smoke ring in chicken.. Chickens can get over smokey and will turn bitter and acrid very fast. The skin should have a nice golden hue to it, and the meat will get a slight pink look to it near the top.

I smoke chickens like you did, but I finish the butcher job and take out the breast plate and do two half chickens. Smokes better and quicker.

Hour or 2 on the BGE with maple and pecan, and a good rub, then I pull the plate setter and get the coals up hot, and finish the job on the birds. Crisps the skin up, chars up the rubs and then I glaze it with some rub/butter/honey mix while on the grill.

Tender, juicy, and great smoke flavor. I usually do a whole bird. Half for me and the wife, and the other half gets turned into smoked chicken salad for later in the week.

 

[Melana]

i actually prefer chicken in the grill vs. smoker.... and I get better faster results. Same goes with turkeys.

 

[dfess1]

A staple at our tailgates are smoked chicken legs (mainly because they are so damn cheap). Smoked for an hr and a half or so @ 230*. Come out great. I use primarily apple though, as I don't want anything too powerful for the foul. Also usually doing something with pork at the same time.

This weeks tailgate for the Temple Owls vs Army Game:

Bacon/Blue Cheese stuffed sliders
Chicken Legs
Italian Sausage
Salt Potatoes? Never tried them smoked, have had them baked though. Not bringing water or a cooker to boil them.

All smoked on apple at 230*

 

[bob1852]

Do you brine for the rest of the cure?

Yeah. 10-12 hour cure and 10-12 hour brine for 1-1.5lb fillets.

Not sure why I don't just dry cure, but I read it on the internet and it sounds good.

 

[headbanger]

Yeah. 10-12 hour cure and 10-12 hour brine for 1-1.5lb fillets.

Not sure why I don't just dry cure, but I read it on the internet and it sounds good.

Interesting... I dry cured mine the whole time, took about 5 days if I'm remembering correctly but it was a 4 pound filet.

 

[blaster_54738]

Just threw about 35lbs of butt on the smoker. Hoping the rain stops here shortly though!

 

[cervid]

These are some thighs I did last weekend. I took 10 lbs of jowl off the cold smoker yesterday and hot smoked 2 lbs after the cold smoking. I didn't take pics, I was too busy watching my Tigers lose..

 

[DrunkleJon]

Smoked up 12 lbs of pork shoulder. I get the reference to smoking two now as I think my last w as just a 6 pound shoulder only. I made todays for the help I was getting repainting the upstairs of my house so I can get tenants again.

All the food porn I managed to snap (the first half, post shred.

Oh and best compliment ever. My sister who was helping just texted me (she works at a restuarant) and said "I smell like pork but I don't hate it" and she is always complaining about smelling like food.