Who's smoking meat this weekend?

[masonsjax]

I'm not sure what piece of the puzzle you might be missing, maybe you need more smoke? A lot of folks supplement with a pellet tray in their MES or in a remote box (mailbox mod). Here's a good article going into some of the science behind bark creation.

http://amazingribs.com/tips_and_technique/bark.html

 

[OleBrewing]

so i was smoking bacon wrapped jalapeno and cream cheese on the grill and decided to put the ribeye on for the what do they call it "reverse sear". smoke it for a little while took it off to do the shrimp and chicken kabobs, then grilled it turn out amazing. already ate most before the pic

 

[betarhoalphadelta]

Anyone with an MES have any suggestions for getting a better bark? Mine seems to be decent on pork shoulder, but virtually non-existent on brisket. I know it varies depending on your process, but even when Ive tried changing up rub, temp, foil vs non foil, etc I still cant seem to get a decent bark. I know from reading that I wont get as good a bark on an MES as I would on a wood burner, but theres gotta be a way to at least get some kind of bark

I don't think there should be anything about the MES that stops you from having bark. You won't really get a "smoke ring" from an MES, but you should get bark.

What about a water pan? One of the ways bark forms is from the surface of the meat drying out. I could see if you have a very humid cooking chamber that perhaps this would be less prominent?

 

[kev211]

I don't think there should be anything about the MES that stops you from having bark. You won't really get a "smoke ring" from an MES, but you should get bark.

What about a water pan? One of the ways bark forms is from the surface of the meat drying out. I could see if you have a very humid cooking chamber that perhaps this would be less prominent?

Could be. Maybe I'll try with less water next time. I think maybe I use too much water because I don't want it to all evaporate out

 

[applescrap]

Ham almost at 130 and ready for glaze. Using a pecan, apple juice, bouron, mustard, molasses glaze minus a bunch because we dont have it. Oh well, pics to come

 

[Johnnyruk]

Ham almost at 130 and ready for glaze. Using a pecan, apple juice, bouron, mustard, molasses glaze minus a bunch because we dont have it. Oh well, pics to come

Did you cure the ham yourself?

 

[applescrap]

^^no, wish I cured stuff more often though, but havent in a long time. It was a boneless pre cooked /smoked spiral cut ham with natural juices. When they went on sale last I got 4 of them. Here it is pre glaze.

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[Johnnyruk]

Looks great. I never get the presliced but it would make sense. Probably get more of that glaze deeper into the meat

 

[lschiavo]

Good sale on baby backs so I put a few on the gas grill. I raised the grates up and wired them to the upper rack in the back. Set the burners on low and let 'em go for about three hours. Worked last time. We'll find out how this batch came out in a few minutes...

 

[HopGobbler]

Anyone with an MES have any suggestions for getting a better bark? Mine seems to be decent on pork shoulder, but virtually non-existent on brisket. I know it varies depending on your process, but even when Ive tried changing up rub, temp, foil vs non foil, etc I still cant seem to get a decent bark. I know from reading that I wont get as good a bark on an MES as I would on a wood burner, but theres gotta be a way to at least get some kind of bark

Spray a mop or juice on with a spray bottle, that's the best way to get a bark to caramelize

 

[dcbc]

14 hours on the WSM.

 

[applescrap]

Could be. Maybe I'll try with less water next time. I think maybe I use too much water because I don't want it to all evaporate out

I rarely use water or fluids in my pan and cook a lot at 275. The bark can be too much at times.

 

[applescrap]

Need to thank jammin and others for leading me to the light. Applying the same principles from the steak discussion has helped me to understand what I like so much more. Ill explain, the last time that 5 dollar a pound rib eye was on sale, I got like 20 pounds of it. We came to realize that the best thing we could do is use it for taco meat. I realized it was overpriced at any price. Applying these same ideas to other foods and aspects of life has really been enjoyable. Using the best quality indredients i can find has produced dishes of amazing quality. I tasted a simple organic tomato sauce out of the can the other day and was blown away by its quality and flavor. Anyways it has been enjoyable enough that I wanted to say thanks and pass along the joy. I got brakes for my car and she said10 dollars more for the carbon and I said absolutely. It made me realize how cheap brakes are like the bad steak.

 

[kev211]

Best pork butt yet. I used half the water I normally do, and added chips twice as often. Got a magnificent bark and the inside was so so tender. Thanks for the pointers. This thing was fantastic

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[brewbama]

Bacon!

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[Inkleg]

Bacon!

I hate you! In a good way, but........

 

[brewbama]

I hate you! In a good way, but........

Then you’re really gonna hate this. Finished:

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[GrogNerd]

Smoked a butt

No pics, but trust me... it happened

I have a witness

 

[Johnnyruk]

Then you’re really gonna hate this. Finished:

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Is there a difference between the two? Why is one so much darker?

 

[TimmyWit]

A few rumps for Italian beef sammies

 

[Temptd2]

A few rumps for Italian beef sammies

Yes please!!

 

[SailorJerry]

Bacon!

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cold smoked? Where'd you get the rack from? I've been wanting to do this with my wsm, so I'm pumped to hear back

 

[applescrap]

Last minute smoke today. Boston butt rubbed 2 to 1, sugar to salt and hickory/cherry mixed. 275 whole way. At 190 now.

 

[applescrap]

196, close enough.

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[brewbama]

Is there a difference between the two? Why is one so much darker?

Yes. One had brown sugar in the cure and one was straight cure just for variety.

cold smoked? Where'd you get the rack from? I've been wanting to do this with my wsm, so I'm pumped to hear back

Yes. I got mine from Amazon but I heard Weber discontinued them. There are knock offs that might work. YMMV. https://www.gatewaydrumsmokers.com/category-s/131.htm

Here's how to do it: http://virtualweberbullet.com/making-bacon-using-pork-belly.html

 

[aces-n-eights]

Salmon! Fresh sockeye caught this year in the river out our back door. After skinning and de-boning, I cut the fish into small pieces so the brine and smoke have more surface area to flavor the fish. A wet (teriyaki sauce base) brine for a few hours, air dry to form a pellicle and then a couple hours of smoke.

 

[Temptd2]

Oh that is some pretty fish!

 

[JonM]

My parents are hosting a big family get together all weekend and I’m bringing two smoked butts tomorrow (which cost a whopping $30 together) and making my grilled ratatouille with our garden veggies.

 

[thekraken]

grilled ratatouille

Chris Lilly recipe?

 

[JonM]

It’s kinda the result of my own trial and error. I’d be curious to see the Lilly recipe - I can’t seem to find it on teh Google.