Who's smoking meat this weekend?

[user 204491]

Mixed up 5 lbs of Thai turkey jerky and rolled my first fatty today! It's spicy sausage stuffed with ham and cheddar.

Both will go on the Rec Tec tomorrow!

Pics will follow.

 

[jammin]

Boise Costco had Prime packers for $3.49/lb. Smoked one 3 weeks ago. Came out great. Wish it wasn't so expensive or I'd do them a lot more often.

 

[kev211]

Here she is! Before and after. I'm hooked

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[Johnnyruk]

View attachment ImageUploadedByHome Brew1497772517.023215.jpgView attachment ImageUploadedByHome Brew1497772528.502336.jpg
Yesterday's carnage.only had an after picture of the pastrami

 

[bob1852]

Boise Costco had Prime packers for $3.49/lb. Smoked one 3 weeks ago. Came out great. Wish it wasn't so expensive or I'd do them a lot more often.

Especially since you lose 1/2 the weight to trimmed fat and 1/2 the remaining weight to water loss from cooking!

A 16lb brisket seems to end up being about 4lbs of meat...

 

[ericbw]

Especially since you lose 1/2 the weight to trimmed fat and 1/2 the remaining weight to water loss from cooking!



A 16lb brisket seems to end up being about 4lbs of meat...

I get them at Walmart, and I'd say I lose about 2 pounds from a 12-13 pound brisket. At the grocery meat counter, it's 8.99 a pound, but it's really well trimmed.

 

[user 204491]

As promised, pics of the 5 lbs of Thai turkey jerky and the ham and cheese fatty I smoked yesterday.

Here's the jerky loaded in the smoker and ready to go:

2 hours @ 180 with the extreme smoke option:

4 hours and all done:

Man, this stuff is delicious!!

So here's the fatty with its bacon weave after sitting overnight in the fridge:

Rubbed up and ready to go in the smoker:

I cooked it at 240 until it hit 160 internal temp, which was about 3 hours.

After the 1st hour:

After the 2nd hour:

After the 3rd hour:

Then I let it rest for about 15 minutes before slicing:

 

[Johnnyruk]

I'm getting my brisket at $2.99 a lb and I trim about 2 lbs off a 15 lb one.

 

[ericbw]

I'm getting my brisket at $2.99 a lb and I trim about 2 lbs off a 15 lb one.

That's pretty good! Where?

 

[Johnnyruk]

That's pretty good! Where?

The local butcher in RI.

 

[HopGobbler]

Pulled a piece of salmon out of the freezer that was left over from one of my other smoking sessions, smoked it with cherry wood for an hour. I usually brine over night, but this was such a small piece I didn't feel that it needed it.

Great flavor and seasoning, and only took an hour to be cooked through

Paired with fresh asparagus, and Trader Joe's Organic Shells and White Cheddar sauce, and paired with my homemade Chardonay

 

[HoppyDaze]

three racks of baby backs, atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.

Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.

Has anyone experienced this?

 

[user 204491]

three racks of baby backs, atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.

Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.

Has anyone experienced this?

You should try smoking with the membrane on and then doing a quick sear at the end. After everything I had read, I took that to be rib blasphemy, but this thread convinced me otherwise. I tried it and everyone said they were the best ribs they'd ever had.

 

[Temptd2]

At "my" Costco, the 3 pack of vacuum-sealed ribs has already had the membrane removed. Same with their butcher-packed ones in the styrofoam tray. It's why I only ever buy them from Costco!

 

[betarhoalphadelta]

At "my" Costco, the 3 pack of vacuum-sealed ribs has already had the membrane removed. Same with their butcher-packed ones in the styrofoam tray. It's why I only ever buy them from Costco!

Same with mine.

 

[jammin]

atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.

Damn - Lingcod AND Crab!? I'm quite jealous.

Whats your ABT recipe? Love those things and am always on the hunt for the perfect recipe

 

[HopGobbler]

three racks of baby backs, atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.

Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.

Has anyone experienced this?

I had this issue on one of my 6 racks of baby backs that I did over memorial day. I fought for over an hour to get the stupid membrane off and only a small amount of it even tore off, eventually I accepted defeat and was happy that I did get the membrane off of the other 5

 

[geek_chaser]

We made a swineapple. Pineapple stuffed with spiced rubbed porkloin, wrapped in bacon. Found the video for it on YouTube and had to try. Came out amazing.

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[JonM]

Holy %*!#, I love it.

 

[geek_chaser]

Holy %*!#, I love it.

It was amazeballs. I suggest everyone do this.

 

[bfish]

…..
Has anyone experienced this?

Yes. My solution is to score along the bones. I sometimes then try and lift with a fork tine, but usually just leave them scored.

 

[xpops]

As promised, pics of the 5 lbs of Thai turkey jerky and the ham and cheese fatty I smoked yesterday.

Here's the jerky loaded in the smoker and ready to go:

2 hours @ 180 with the extreme smoke option:

4 hours and all done:

Man, this stuff is delicious!!

So here's the fatty with its bacon weave after sitting overnight in the fridge:

Rubbed up and ready to go in the smoker:

I cooked it at 240 until it hit 160 internal temp, which was about 3 hours.

After the 1st hour:

After the 2nd hour:

After the 3rd hour:

Then I let it rest for about 15 minutes before slicing:

ohhhhhh k - i need to make one of these fatty's this weekend! that looks great

 

[user 204491]

ohhhhhh k - i need to make one of these fatty's this weekend! that looks great

I assure you that you will not be disappointed. We just finished the leftovers last night and already decided to do another one this weekend. This time we're going with a pizza fatty - Italian sausage topped with pizza sauce, mozzarella cheese, and pepperoni.

 

[applescrap]

@drgonzo What is in the fatty? How did you make it?

 

[weirdboy]

+1

Is that thing in a sausage casing? It sort of looks like it.

 

[OleBrewing]

+1

Is that thing in a sausage casing? It sort of looks like it.

looks like saran wrap to me

 

[HoppyDaze]

Damn - Lingcod AND Crab!? I'm quite jealous.



Whats your ABT recipe? Love those things and am always on the hunt for the perfect recipe

I am an hour an a half drive from where the fish and crab are. Hell, I can pay a small charter $75 for a four hour trip that will yield 12 crab, 8 rockfish and 2 lingcod. A few trips like that and your deep freeze is full.


I've only made them a few times. I mix Aleppo pepper flakes, garlic powder, fresh chives or shallots and hot pepper powder in the cream cheese. Other than that, jalapeño, cream cheese mix, lil smokies wrapped in pepper bacon.

For tonight: Beef short ribs sliced thin.

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[user 204491]

@drgonzo What is in the fatty? How did you make it?

+1

Is that thing in a sausage casing? It sort of looks like it.

looks like saran wrap to me

The fatty is spicy breakfast sausage that's been rolled flat, filled with ham, cheese, and rub, then re-rolled into a sausage "chub," after which it is then re-rolled in a weave of bacon.

You can mix any combination of sausage/ground beef + toppings that you can think up. I'm making a pizza fatty this weekend.

For the ham and cheese fatty, I basically followed this recipe.

For the fatty rolling instructions I followed this post.

To weave the bacon I followed this post

Yes, that's plastic wrap, not a sausage casing.

I'm just going to warn you now, my family will not stop talking about the fatty.

 

[xpops]

I assure you that you will not be disappointed. We just finished the leftovers last night and already decided to do another one this weekend. This time we're going with a pizza fatty - Italian sausage topped with pizza sauce, mozzarella cheese, and pepperoni.

sweet justice - a pizza fatty! now i dont know what to do...

 

[applescrap]

The fatty is spicy breakfast sausage that's been rolled flat, filled with ham, cheese, and rub, then re-rolled into a sausage "chub," after which it is then re-rolled in a weave of bacon.

You can mix any combination of sausage/ground beef + toppings that you can think up. I'm making a pizza fatty this weekend.

For the ham and cheese fatty, I basically followed this recipe.

For the fatty rolling instructions I followed this post.

To weave the bacon I followed this post

Yes, that's plastic wrap, not a sausage casing.

I'm just going to warn you now, my family will not stop talking about the fatty.

Awesome, thanks. Im from fort collins, i have the rolling a fatty part pretty well down