Who's smoking meat this weekend?

[Cheesy_Goodness]

That's a sweet setup you got there. I'm a bit surprised you don't have a problem with your cast iron being outside. Humidity isn't a problem?

 

[Dixon9717]

Thanks Cheesy. Haven't had any rust issues with the cast iron, in the winter I take it all inside since I use the smoker a lot less.

 

[brewbama]

Ground four types of sausage today and smoked the Jaggerwurst and Kielbasa. Had some of them for supper, too.

 

[jammin]

^thats awesome. Your spuds turned out fantastic too

I've always wanted to learn how to make sausage, especially soppresata

 

[brewbama]

I got me a Costco pork belly cut it in half and made bacon. SWMBO was upset it was skinless. We love Chicharrón and didn't get any with this belly. I used Squib's pepper recipe for the jerky:

•1 Tbl. Worcestershire
•¼ cup Soy Sauce
•3 Tbl. Captain Morgan
•1 tsp onion powder
•1 tsp garlic powder
•1 Tbl coarse grind black pepper
•1.5 tsp Morton® Tender Quick®per pound of meat.

 

[chisena]

I ate smoked meat this weekend...

 

[MedicMang]

Wowser, brewbama. Nice meat tubes.

 

[lhommedieu]

As the title says. This is for my wife, who is coming home this weekend. I'm about to steam some clams for supper.

 

[Curtis2010]

Sunday afternoon BBQ with a GG Cigars (Esteli) torpedo. LDS! (Life Don't Suk) ;-)

View attachment 1439147380488.jpg

 

[Curtis2010]

Wowser, brewbama. Nice meat tubes.

+1. Gonna have to try that after we get a bit more settled here (Panama). As a straight guy, its hard to say that with a straight face though. ;-)

 

[Curtis2010]

I got me a Costco pork belly cut it in half and made bacon. SWMBO was upset it was skinless. We love Chicharrón and didn't get any with this belly. I used Squib's pepper recipe for the jerky:

•1 Tbl. Worcestershire
•¼ cup Soy Sauce
•3 Tbl. Captain Morgan
•1 tsp onion powder
•1 tsp garlic powder
•1 Tbl coarse grind black pepper
•1.5 tsp Morton® Tender Quick®per pound of meat.


...]

I like Chicharones tambien. They make great ones in Guatemala (where I live part time). Last cut of pork I got was skin on. I peeled it off and froze it to make Chicharones later. Any suggestions on making them?

 

[actech]

did this butt yesterday

 

[Curtis2010]

Mmmm...I think these are gonna be goood!

Pork stuffed pineapple.

View attachment 1439158500824.jpg

 

[brewbama]

Old skool ribs, turnip greens, black-eye peas, and corn bread

 

[banesong]

Old skool ribs, turnip greens, black-eye peas, and corn bread

Gotta ask... what is on the lower shelf in the grill pic?

 

[JonM]

I packed up my WSM and drove it 3 hours north so I could cook and serve pulled pork during a family vacation. It was a big hit.

 

[brewbama]

Gotta ask... what is on the lower shelf in the grill pic?

Backboard bacon I cured

 

[Curtis2010]

Herfing another GG Cigars torpedo while I cook Chicharones "Meathead Style". My first attempt at these, but I have made some delicious stuff from this guys web site. Huge amount of info there from a pro, its like a college level course in all things BBQ. He busts a lot of popular myths too. See WWW.amazingribs.com.

Anyway, his approach to Chicharones is basically boil, BBQ, and sear. On the BBQ now with a liberal dose of his Memphis Dust pork rub...delicious stuff! Will move to direct heat in an hour or so and sear till crunchy. I'm expecting good stuff and have more pig skin in the freezer if it works out well.

Another reason I like living ashore part of the year...trying to do this on a boat would be a PITA.

View attachment 1439667893064.jpg

 

[Curtis2010]

Herfing another GG Cigars torpedo while I cook Chicharones "Meathead Style". My first attempt at these, but I have made some delicious stuff from this guys web site. Huge amount of info there from a pro, its like a college level course in all things BBQ. He busts a lot of popular myths too. See WWW.amazingribs.com.

Anyway, his approach to Chicharones is basically boil, BBQ, and sear. On the BBQ now with a liberal dose of his Memphis Dust pork rub...delicious stuff! Will move to direct heat in an hour or so and sear till crunchy. I'm expecting good stuff and have more pig skin in the freezer if it works out well.

Another reason I like living ashore part of the year...trying to do this on a boat would be a PITA.

OMG Good!

If you like Chicharones (my GF does not but she's from California...what does she know) then try this recipe!

Probably shorten your life expectancy by a few years, but some things are worth it!

 

[brewbama]

Cheers!

 

[onetoeddogbrewery]

Cheers!

Looks like a perfect Saturday. Brewin and BBQin.

 

[smit70136]

Before and after the KitchenAid dough hook.View attachment ImageUploadedByHome Brew1439731821.570142.jpgView attachment ImageUploadedByHome Brew1439731831.403694.jpg

Injected with a mixture of Shiner 106 (the un-drinkable birthday cake stout), brown sugar, worcestershire, and olive oil then dry rubbed with Adams Reserve espresso chili. Smoked with hickory and oak for about 8 hours then kept warm in the oven while I got some sleep. I'll try not to eat it all before my buddies show up for brew day!

 

[DrunkleJon]

Herfing another GG Cigars torpedo while I cook Chicharones "Meathead Style". My first attempt at these, but I have made some delicious stuff from this guys web site. Huge amount of info there from a pro, its like a college level course in all things BBQ. He busts a lot of popular myths too. See WWW.amazingribs.com.

Anyway, his approach to Chicharones is basically boil, BBQ, and sear. On the BBQ now with a liberal dose of his Memphis Dust pork rub...delicious stuff! Will move to direct heat in an hour or so and sear till crunchy. I'm expecting good stuff and have more pig skin in the freezer if it works out well.

Another reason I like living ashore part of the year...trying to do this on a boat would be a PITA.

I perfer his memphis dust with the salt addition that he has since removed saying it is unnecessary. I use the way back machine in google to locate the old recipe. But I do agree it is great.

I bought a smallish brisket flat from Costco last week. I really need to figure out the best method for cooking it. It will be my first go around smoking a brisket. I do not foil my butts, I just go ~20 hours at 225, until they reach around 205 and they tend to end up perfect, and would think the same would work for brisket, but do not want to dry it out. What is the general consensus. Foil it because it will dry out otherwise, or go with my normal butt procedure? I tend to overplan smokes before I do them.

 

[Curtis2010]

I perfer his memphis dust with the salt addition that he has since removed saying it is unnecessary. I use the way back machine in google to locate the old recipe. But I do agree it is great.

I bought a smallish brisket flat from Costco last week. I really need to figure out the best method for cooking it. It will be my first go around smoking a brisket. I do not foil my butts, I just go ~20 hours at 225, until they reach around 205 and they tend to end up perfect, and would think the same would work for brisket, but do not want to dry it out. What is the general consensus. Foil it because it will dry out otherwise, or go with my normal butt procedure? I tend to overplan smokes before I do them.

I cooked my first ever brisket recently. Followed Meathead's recipe and it turned out great (of course). He does recommend foiling ("crutching"), and I did. Also "dry brined" as he recommends.

 

[Shred]

I've got my "Send-Off" luau themed wedding party this Saturday. We're doing a pig roast with a number of tropical sides and 4 homebrews on tap for 50 friends and family members before we fly to Hawaii next weekend for the actual ceremony/honeymoon.

The beers on tap:

New England Style IPA
Honey Mango Blonde
Belgian Wit with sweet orange peel and heather tips
Brett Raspberry Saison

I'm guessing they're all going to kick.

 

[Shred]

Actually, that was totally posted in this thread by mistake (I meant to post it in the "What are you doing instead of brewing this weekend" thread), but I guess it still works!

 

[BrewinBromanite]

Pig roast puts it close enough in my book.

 

[BrewinBromanite]

Oh, and Congrats!!

 

[unionrdr]

Our anniversary is on the 27th, & we got some beef tip roasts & some beef ribs (cut from the ribeye) I wanna dry rub for the pit. Still tryin to make up my mind on what kind of rub to make up? Gonna toss in some corn & I got a cast iron dutch oven I wanna use in the pit for some dried black eyed peas with bacon, onion & greens too. Always wanted to try me some beef ribs for a few hours with some pin oak I trimmed off the trees out front.:rockin:

 

[Curtis2010]

Yet another GG Cigars torpedo, down to the nub, while BBQ'ing some beef ribs for tonight. Following Meatheads recipe of course...makes people think I actually know what I'm doing. ;-)

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