Who's smoking meat this weekend?

[xpops]

YES!

How was it? Cooking tips, thoughts appreciated.

They were great - big hit!

i used ground beef instead of ground pork like the ham and cheddar fatty's, and i have to say i liked the beef better.

I may have filled them a little too much...was tough to get a good seal on the ends with the ground beef, so i lost more cheese than i would have liked

i would either go with the "less is more" mentality when filling them, or save a few "meatballs" to cram into the ends once the logs are rolled.

2 things i did that i think really helped keep their shape, was fully wrap them in saran wrap, grab the ends tight, and roll the log along the counter. the saran tightens up on it, and puts it into a nice tight log form. I then tossed them into the fridge for half hour while i got the smoker going. getting them cold seemed to help them keep shape while the bacon began to cook and seal everything in!

the pic attached is from previous fatty's, but it gives you the idea of what i mean by "wrap in saran, and roll along the counter while the saran tightens up the roll" kind of thing.

cheers,

 

[xpops]

Forgot the pic....

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[TheMadKing]

Boston butt hit the smoker at 8 this morning, after spending half the night in the oven at 150.. Should be done just in time for dinner

 

[applescrap]

@xpops thanks so much for the great advice and tips. I think I would like to try it without the bacon. I used to make a lot of rouladen. Got lazy and just started putting stopher stove top stuffing in the middle.

Ham on this morning, should be quick. No salt in rub. Used a Neely's rub. Brown sugar, black pepper, cumin, Ginger, mustard, and cinnamon.

 

[HoppyDaze]

Eight pounder. Only my second brisket ever. I started a bit late and may kick the temp up to 300 for an hour or so.

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[GrogNerd]

BubbaQ II, assembled. was oiling it up for seasoning and it started to rain, so it's inside for now

got a 5lb butt lined up as its first victim on Saturday

 

[DocDriza]

I smoked a couple times. Yesterday was ribs, today bratwurst.

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[ericbw]

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We did 3 racks of baby backs, a pan of burnt ends, and a whole chicken (not pictured).

 

[applescrap]

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We did 3 racks of baby backs, a pan of burnt ends, and a whole chicken (not pictured).

Ohh man those ribs look nice.

 

[HopGobbler]

Pizza Fatty's!

Holy hell, those look incredible!

 

[HopGobbler]

I smoked a 16 lb turkey over my birthday weekend, I'd post pics but PhotoBucket licks balls

We used the rest of the smoked turkey to make turkey noodle soup and turkey pot pies :yum:

 

[jammin]

Pork skewers & corn

 

[ericbw]

Ohh man those ribs look nice.

Thanks!

 

[jodell]

Got up at 3:45 This morning to get a 10lb brisket going. Plus 2 racks of ribs and 8lb pork shoulder

 

[jodell]

2 and a half hours in with the first round of mop sauce

 

[jodell]

Well a downpour came out of nowhere...got this rigged up pretty quick though

 

[GrogNerd]

BubbaQII's first victim

My butt is SMOKIN'!!!

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[jammin]

Might try this over some coals

 

[Temptd2]

That looks like skirt steak to me, not flank steak, but other than that - it looks really tasty!

 

[brewbama]

Poor man's burnt ends

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[user 204491]

I've been on vacation since June 30th and am currently in too much of a meat coma to post pics, but since then I've smoked:

- Cracked pepper & garlic beef jerky
- Thai turkey jerky
- Chicken thighs in Alabama white sauce
- 2 whole chickens for the 4th of July picnic
- Baby back ribs
- An 11.5 lb whole packer brisket
- 4 different pizzas on my new wood fired pizza oven attachment for the smoker

My wife said that we now need to eat salads for the rest of the week to make up for all that, and I told her that's fine because we've still got plenty of leftover brisket to chop up and put on top of it.

 

[Oldskewl]

Care to share the Thai Turkey Jerky Recipe? Sounds good!

 

[user 204491]

Care to share the Thai Turkey Jerky Recipe? Sounds good!

Sure, it's pretty simple:

• 6 lb Ground Turkey
• ¾ cup fish sauce
• ⅓ cup dark or light soy sauce
• 2 tablespoons sugar
• 1 tablespoon ground white pepper
• 1 ¼ teaspoon Cure #1

Mix everything up and let it rest overnight in the fridge. The next day load up your jerky cannon and shoot out all your strips.

4 hours on the smoker at 180 gets it about right every time, and I flip them over after the first 2 hours.

 

[betarhoalphadelta]

Might try this over some coals

I hate these stupid GIF/video things on Facebook where you then have to search high and low for a damn text recipe. I swear on FB half the things that are shared like this are just food porn, which is why finding the link to the recipe itself is always a pain in the arse...

Got a link to the recipe?

 

[HopGobbler]

Might try this over some coals

Great post, I am so trying this

 

[HopGobbler]

I hate these stupid GIF/video things on Facebook where you then have to search high and low for a damn text recipe. I swear on FB half the things that are shared like this are just food porn, which is why finding the link to the recipe itself is always a pain in the arse...

Got a link to the recipe?

I hate them too, I'm always like "how much olive oil" "how much soy sauce" they never show you the measurements, just them dumping things in, drives me nuts!

 

[applescrap]

Poor man's burnt ends

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I want to be poor then!

 

[jammin]

cleaning out my Green Egg for some burgers tonight and found a pretty bad crack in the bottom of it

Unfortunately I did not register it when I bought it so I doubt I'll be covered by any warranty. I've had it for almost 6 years and have put A LOT of miles on it. I use it 4 times a week on average and often more.


Not sure what to do at this point... ride it till the wheels fall off and hope it doesn't self destruct and start a fire? replace immediately and consider it good while it lasted? Do I get another Green Egg (I love the thing)? Sell my Memphis Pellet smoker and buy something awesome like a Yoder YS640?

pics of said crack....

 

[applescrap]

Quick look @jammin shows they warranty them. Plenty of people have had them crack and they replace it. Then just either save the base they send you for a rainy day or replace it and maybe build out a second one or send it to me so I can pays to buy the best!

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[Gish]

I had a crack in my fire box due to heat. I went to my local BBQ store they had me send a pic in an email with when and where I purchased it and they got me a new one under warranty and shipped it to the store for free no questions asked!!!