Who's smoking meat this weekend?

[Remmy]

More.

 

[beernbourbon]

Oh damn! May not be about smokin' meat, but that right there is welcome in any thread!


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[bob1852]

Remmy is drunk and lost again.

 

[bob1852]

Smoked wings.

 

[Remmy]

Smacked. Pretty much.

 

[beernbourbon]

I'm just jealous..... On a self (aka SWMBO) imposed 2 week organic cleanse. Ooof. No smokin (meats OR cigars) no alcohol. On the downhill side tho. C'mon Friday!


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[sloanfamilydsm]

I'm just jealous..... On a self (aka SWMBO) imposed 2 week organic cleanse. Ooof. No smokin (meats OR cigars) no alcohol. On the downhill side tho. C'mon Friday!


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Unless its helping w/ your little mans hang time.....I choose death by toxins. I mean something's gonna get ya eventually anyways

 

[beernbourbon]

Lol..... Extra 60 pounds is what it's supposed to help with.... Kind of a jump start....
Anyway back to the regularly scheduled smokin.... Least I can live vicariously thru y'all for the next 6 days


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[sloanfamilydsm]

Beef spare ribs on the smoker today....


Next weekends smoke


the bull, not my kids

 

[schiersteinbrewing]

My first attempt at a smoked leg of lamb, turned out fantastic.


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[MrNic]

My first attempt at smoking a chicken. Just flipped it over. It has about 1.5-2 hours left.

 

[jammin]

baby backs

 

[DrunkleJon]

My first attempt at smoking a chicken. Just flipped it over. It has about 1.5-2 hours left.

Might I suggest that you spatchcock or cut it in half next time. Cooks better that way in my opinion.

 

[MrNic]

Might I suggest that you spatchcock or cut it in half next time. Cooks better that way in my opinion.

Thanks for the suggestion! I'll definitely try that next time. It turned out awesome by the way.

 

[DrunkleJon]

Good to hear. I really do like smoked poultry. Its so juicy

 

[MrNic]

Good to hear. I really do like smoked poultry. Its so juicy

Yeah, it was super juicy and tasty. My only regret is I didn't smoke two birds.

 

[beernbourbon]

ok gang....opinion time, y'all got plenty of them.... SWMBO wants a 'pork roast' smoked this weekend. I'm hesitant, because I view this as something thick and flat, like what mom used to do in the pressure cooker, cooking it to 200 degrees to kill it.....lol. Am I not thinking correctly? What would be the call on this? I'm thinking just grab a shoulder and do it up....she's looking for something to have as a 'roast' one day and fix up the rest of it shredded the next? Shoot me your thoughts.....

 

[ericbw]

ok gang....opinion time, y'all got plenty of them.... SWMBO wants a 'pork roast' smoked this weekend. I'm hesitant, because I view this as something thick and flat, like what mom used to do in the pressure cooker, cooking it to 200 degrees to kill it.....lol. Am I not thinking correctly? What would be the call on this? I'm thinking just grab a shoulder and do it up....she's looking for something to have as a 'roast' one day and fix up the rest of it shredded the next? Shoot me your thoughts.....[

Maybe a "sirloin roast" - the rib end of a loin. It would slice and shred.

 

[blizzard]

ok gang....opinion time, y'all got plenty of them.... SWMBO wants a 'pork roast' smoked this weekend. I'm hesitant, because I view this as something thick and flat, like what mom used to do in the pressure cooker, cooking it to 200 degrees to kill it.....lol. Am I not thinking correctly? What would be the call on this? I'm thinking just grab a shoulder and do it up....she's looking for something to have as a 'roast' one day and fix up the rest of it shredded the next? Shoot me your thoughts.....

What if you cut a shoulder or butt in two? Cook one half to 195-203 for pulling. Cook the other half to a lower temp for slicing and serve it up with gravy or a mustard sauce and some veggies.

 

[sloanfamilydsm]

What if you cut a shoulder or butt in two? Cook one half to 195-203 for pulling. Cook the other half to a lower temp for slicing and serve it up with gravy or a mustard sauce and some veggies.

+1

Smoked pork butt is awesome in chili also.

 

[Kswanny]

Smoking a halved pig's head. Ill post pictures on smoking day with specifics. Haven't got it set in stone what I'm doing yet so suggestions would be great.
I can get them free from the meat market i work at so i figured I'd give it a try. Seen done good looking recipes on travel channel. Any one attempt this before?

 

[ericbw]

Smoking a halved pig's head. Ill post pictures on smoking day with specifics. Haven't got it set in stone what I'm doing yet so suggestions would be great.
I can get them free from the meat market i work at so i figured I'd give it a try. Seen done good looking recipes on travel channel. Any one attempt this before?

Why do you get them free???

 

[Kswanny]

Theres not much of a food culture in northern illinois so unless its steaks or skinless boneless chicken breasts people around here won't try it. They're all pretty boring so we'd have no chance selling a hogs head so my boss gave it to me

 

[Kswanny]

So heres my plan for the halved hogs head:

-Salt/Spice Brine for 24 hours(currently Brining)
-Dry rub and mop let sit till sunday when i have all day to cook
-Smoke (mopping occasionally) at low 200's till int. temp reaches high 100's maybe 200F?

Mop sauce:
1 qt Milk Stout Wort
1 clove garlic (chopped)
1 cup cider vinegar
1 cup Bourbon Stout BBQ sauce (Homemade from stout wort and bourbon)

Hoping for some experienced smoking tips or suggestions before sunday haha

 

[jtd_419]

Venison summer sausage and jerkey from deer butchered last weekend and a ton of bacon feom the hog we butchered the week before that. Hopefully next weekend it'll be fresh elk

 

[beernbourbon]

Went on at 8:30 at 230*
I've put nomex gasket around fire box and smoker to close up those gaps to help regulate temp, and I discovered that the thermometer that came with this thing is about 25* too low. Seriously? Come on people, can't be that hard to make a thermometer that gets within 5* for this application!
Ah well anyway.... Both are bone in from a small hog a buddy butchered a month or so ago. Two different rubs. One on left, salt free paprika/chili powder/garlic based. The one on the right is sugar/garlic/pepper base. We shall see what we shall see.



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[onetoeddogbrewery]

Went on at 8:30 at 230*
I've put nomex gasket around fire box and smoker to close up those gaps to help regulate temp, and I discovered that the thermometer that came with this thing is about 25* too low. Seriously? Come on people, can't be that hard to make a thermometer that gets within 5* for this application!
Ah well anyway.... Both are bone in from a small hog a buddy butchered a month or so ago. Two different rubs. One on left, salt free paprika/chili powder/garlic based. The one on the right is sugar/garlic/pepper base. We shall see what we shall see.
View attachment 231749


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Looks like the start of something good. Where did you find gaskets at?

 

[jammin]

Looks like the start of something good. Where did you find gaskets at?

rutland is a good brand to use. check with your local fireplace store or Amazon (where i got mine).

you can buy a kit that comes with the glue. what i used looks similar to this:

 

[brewbama]

Looks like the start of something good. Where did you find gaskets at?

http://www.bbqgaskets.com/


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[onetoeddogbrewery]

rutland is a good brand to use. check with your local fireplace store or Amazon (where i got mine).



you can buy a kit that comes with the glue. what i used looks similar to this:

http://www.bbqgaskets.com/


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Cool. Thanks. When I got my pit the guy sold it to me cheap because the door on the chamber was bend out of place and I've never been able to get it to seal right. I was planning on throwing a heavy canvas tarp over it but a gasket is a way better idea