Who's smoking meat this weekend?

[jammin]

Couldn't figure out what to cook tonight. Decided to break out my new meat grinder and ground up some Chuck and bacon and made burgs. Smoked em with 35% hickory 60% cherry and a smidge of mesquite. Turned out so good

 

[kev211]

Yes, that the spirit. Those look perfect, what temp did you pull them at? They look like 140.

Is there actually a way to check temp on a small patty? Haha. Honestly I kinda just guessed. 50 mins at 240 and they came out just about medium, more on the mid rare side

 

[applescrap]

@kev211 Yes, there is and I do.

 

[JonM]

In-laws are coming over Sunday to help us plant flowers, tomatoes, herbs, etc. (including the peppers and eggplants my MIL grows from seed) so I'll do a couple racks of baby backs on the WSM and I'll throw some veggies on the kettle grill.

 

[JonM]

@kev211 Yes, there is and I do.

I always use the Thermapen on burgers and I pull them when they're between 125and 130. Carryover cooking makes them perfect. (And the butcher shop I go to proudly holds itself out as the place to go for beef you can serve as tartare so I don't have any hesitation about serving them nice and rare.)

 

[Oldskewl]

Picked up some Chicken Breasts, legs & thighs to smoke Saturday for the in-laws. Also picked up a 14 brisket to smoke Sunday! It's been tooooo long!

 

[HoppyDaze]

Does anyone run a Flame Boss?

 

[jammin]

Does anyone run a Flame Boss?

I have a BBQ Guru for my BGE - same thing I think. Works like a charm. You might need to stir the coals in the morning after a long overnight smoke though

 

[HoppyDaze]

It's on

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[trav77]

Some side ribs on the kettle with apple wood.

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[corkybstewart]

Not exactly smoking it but I coated some spare ribs with the New Mexico Trinity (garlic,onion, and green chile). I added a half pint of brown ale and a little water to braise the meat for 4 hours.

 

[EDF713]

Tastes like chicken. Brined, coated with oil, butter, salt, pepper, garlic powder and cooked on the pellet grill. View attachment ImageUploadedByHome Brew1494719275.218570.jpg

 

[brewbama]

Mesquite smoked Tri-Tip

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[applescrap]

Mesquite smoked Tri-Tip

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Thats solid. Look beautiful.

 

[applescrap]

Full pork shoulder, I think it was. I dont like them as much as the butt. Didnt quite finish. 192 because I was off to bed. Tore up ok but I like it more done. Hickory and cherry mixed. Used commercial competition rub, but only a little because better half doesn't like it. Not quite as good as my brown sugar salt imo

 

[applescrap]

Pic, doh.

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[Elkobrewer]

Ribs for my Mom and wife.

 

[Oldskewl]

Didn't bother taking pics, but the chicken turned out good despite cutting way back on the salt for my father in law. Brisket was probably the best one I've done. Bought a 14# packer, cut off 8# rubbed it overnight and smoked it at 240 for 4 hrs. It was at 180. Turned it down to 230 for 4 more hrs and hit 201. Wrapped in foil and towels and into the cooler for 2 1/2 hrs. Very juicy and tender.

 

[corkybstewart]

Before and after pucs, braised pork ribs. Leftovers will be added to a big pot of posole tonight

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[BaylessBrewer]

Braised in the smoker?

 

[corkybstewart]

Braised in the smoker?

Big Green Egg. I set it at 225F and left it 3.5 hours, uncovered it and let it cook at 450 for 30 minutes. I don't like running the oven for hours when it's 95F outside!

 

[BikerMatt]

Figured this would be a good place to ask:

My neighbour downed a large-ish juniper from their yard yesterday and all of the sudden asked me if I want the debranched trunk, heck yea I wanted it and am now trying to figure out ways to make good use of it. I've understood it would be great for smoking but I suppose a little strong to be the only wood burned. Anyone here smoked their own grains? I'd looooove to try to brew a juniper smoked rye porter, also thought about spicing it with juniper chips if I could figure out an effective way to make some but have absolutely no idea how much would be a good amount.

I'm not entirely sure what species it is but up here the commonly used decorative variety is what we call a "pillar juniper", it has a single straight trunk and it grows more or less like a stretched teardrop shape.

 

[brewbama]

In Sweden they have a long tradition of smoking meat & fish with juniper. I've read Pork loves Juniper smoke.

I've also read about a BBQ place that is on the left (west side) of I-5 as your coming into Yreka Oregon that uses Juniper exclusively. Huge smoker out front. I hear you'll be impressed.

 

[BikerMatt]

Been studying in the meantime, it seems only 20mins of smoking the grains would be quite enough. Suits me. Planning to brew a rye porter which I will first smoke, juniper berries in @10min, then add juniper chips/cubes at secondary, and finally spice the whole thing with tar in the bottling bucket Target ABV well above 10. Better be careful not to spill it or my floor will start to grow chest hair!

Also plenty of wood left for experimenting with smoking meat. It's almost dripping wet as it was just cut last night but when I have time gonna cut it in smaller pieces and put away to dry.

The first problem though is I've never brewed a dark beer before so gotta study what goes into those, what I've understood is they don't get 60min hops at all?

Ok back to smoking meat now

 

[applescrap]

@bikermatt arent juniper berries poisonous? I had a hippy girlfriend, when I lived in boulder, who would eat a few when we went on hikes. She said they were good for the lungs. Come to think of it arent most gins made from juniper berries? So guess they aren't poisonous. I smoked some wet crabapple once, I can't remember the results though sorry. I appreciate this idea and hope to hear how it turns out. Porters are fairly easy to make and they always turn out better than my other beers. Hope to see some pics of the grains smoking and completed. One last thought maybe make a tincture with the berries, or leaves which can be added at kegging.

 

[BikerMatt]

They indeed are -somewhat- poisonous so the intake should be monitored, they are however being sold here dried in the spice shelf. Moderate consumption has little more side effects than increased urine and sweat production -so if you're on the beer you wouldn't notice anyway The amount being used is something like 20g (0.7oz) per boil so you wouldn't get too much at all from it per serving.

Juniper berries give more of a berry-ish flavor, the tangy sting of a gin is I believe in the needles.

Deffy gonna make a thread for it when it's time to make this happen, might be a lil while though, the riding season has already started and my bike is still in bits so that's a priority right now. Besides my fermenters are full

 

[corkybstewart]

Figured this would be a good place to ask:

Anyone here smoked their own grains? I'd looooove to try to brew a juniper smoked rye porter, also thought about spicing it with juniper chips if I could figure out an effective way to make some but have absolutely no idea how much would be a good amount.

I don't think 20 minutes will do much for you. I usually smoke grain for about an hour and a half. The key is to keep the fire very cool and smoky, you don't want to roast your malt. Periodically spray the malt with a little water and stir it. And let it sit a couple of weeks before you use it so it will mellow out. I'm really curious how this turns out, I've got seve\ral junipers on my property that I could prune.

 

[BikerMatt]

Hmm, I have an electric cold smoke generator that I could use. link

Just cut the wood into discs and pop one on the device. Doesn't create as much smoke as smoking with fire but should do the trick.

 

[HoppyDaze]

In Sweden they have a long tradition of smoking meat & fish with juniper. I've read Pork loves Juniper smoke.

I've also read about a BBQ place that is on the left (west side) of I-5 as your coming into Yreka Oregon that uses Juniper exclusively. Huge smoker out front. I hear you'll be impressed.

Yreka is in California

 

[kev211]

@bikermatt arent juniper berries poisonous?

I had a mammoth brewing IPA 395 last night that is brewed with Juniper and Sage and so far I feel fine

Dont know about the smoke though. Would be interested to hear the results