Who's smoking meat this weekend?

[TimmyWit]

Gonna try this beefy meat baby over the weekend...

...but try it as a fatty....

... Not sure if I should use mesquite or hickory. What about pecan?

View attachment 563258

Yikes! Is that really a thing?

 

[Schlenkerla]

Yikes! Is that really a thing?

No it's two roasts and some Tenderloins. More of a joke. Doing multiple cuts of meat to fill a smoker. I want to do some beef.

I haven't smoked much beef in all my years. I have traditionally smoked pork and chicken. Most of my beef has been apple pellet cold smoked with the thought to grill it later, or to drop it into a crock pot. Mainly T-Bone steaks and pot roasts.

A briefly, heavily smoked, beef pot roast is to DIE FOR in crock pot. Add potatoes, carrots, mushrooms, garlic and onions and a roast with some black pepper and rosemary ....g'damn.

I used a drip pan with a water pan in the smoker under the roast to collect drippings with the thought to have the smoked water to add to a crock pot. You can't go wrong with that.

 

[Schlenkerla]

No joking...

I was drinking a Pastrami Pilsner beer tonight by Schmaltz brewing.

It's got a horseradish nose with a peppery and mustard finish. They use ground caraway too. Understand they have rye in the grist, supposedly adds some peppery taste. It's has a barely detectable smoke taste too. Says they use rauch malt.

A good beer to drink while smoking some beef....if you don't have a sammich to choke down.

 

[homebrewer_99]

No joking...

I was drinking a Pastrami Pilsner beer tonight by Schmaltz brewing.

It's got a horseradish nose with a peppery and mustard finish. They use ground caraway too. Understand they have rye in the grist, supposedly adds some peppery taste. It's has a barely detectable smoke taste too. Says they use rauch malt.

A good beer to drink while smoking some beef....if you don't have a sammich to choke down.

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You don't need a sammich...it is the sammich.

Nice "baby"...LOL!

 

[DrunkleJon]

Holy crap. Talk about great customer service. Sent an email to the BBQ Guru support team regarding my smoker temp controller that wasn't behaving with the blower always on. Its out of warranty and I was just fishing to see if I could get it tested and serviced. They are sending me a new one.

"I am sorry you are having trouble with your Digi Q. I am going to send you a new Digi Q device as a courtesy. Once you receive it please test with your new fan to make certain everything is functioning correctly.

I will ship this out to you today so you should receive this in 1-2 business days.

Please let me know if you have any questions."
Made my morning.

 

[HoppyDaze]

Ribs are on. Doing a bit of a rush job because I got a late start. This weather doesn’t suck.

 

[treacheroustexan]

I picked up a 2# corned beef brisket point at the store for like 3 bucks today. Is it worth trying to smoke that small (time isn't a concern) or should I just cook in the oven?

 

[schematix]

-

 

[Boomer]

Ribs are coming off the pellet grill in about 20 minutes.

 

[applescrap]

I picked up a 2# corned beef brisket point at the store for like 3 bucks today. Is it worth trying to smoke that small (time isn't a concern) or should I just cook in the oven?

Yes, imo. Its always worth it. Sometimes when I do something like that I will do some other stuff while i am at it, hot dogs, pork chops, chicken breast, whatever is getting older in freezer.

 

[treacheroustexan]

Yes, imo. Its always worth it. Sometimes when I do something like that I will do some other stuff while i am at it, hot dogs, pork chops, chicken breast, whatever is getting older in freezer.

Thanks. Maybe I'll throw it on with some brats or something!

 

[masonsjax]

I'm gonna try a leg of lamb roast this week on apple & cherry smoke. This will be my first smoked lamb.

 

[TimmyWit]

I'm gonna try a leg of lamb roast this week on apple & cherry smoke. This will be my first smoked lamb.

I haven't done that one yet either. Looking forward to hearing your results. I really like lamb but rarely cook it because I'd likely be eating it by myself. I think SWMBO is opposed to lamb because they're "cute" but I don't see her turning down bacon and pigs are pretty cute too!

I have often debated getting a rotisserie setup and leg of lamb is one of the things I'd really like to do. After spending quite a bit of time in Europe, I feel there's something special about letting a leg spin until the outside gets nice and browned, shaving it off and then letting the next layer sear.

Good luck with the leg of lamb and please be sure to report back with meat porn

 

[masonsjax]

Sorry, I'm not much of a photographer, but the lamb came out pretty tasty.

I salted as usual with half teaspoon of kosher salt per lb of meat. Then I fried some onions, garlic, rosemary, thyme, and mint in olive oil and put it inside the roast. I trussed it up in the mesh sleeve it came in and a little twine. I smoked it at 300 to an internal temp of 125F. Sliced and served with roasted brussel sprouts and Sriracha mayo. I wish I had some blue cheese to go with the lamb, I think that would've made it perfect, but I ain't complaining.

My SWMBO is opposed to the cuteness as well, but couldn't deny the deliciousness. I think I'll be adding lamb to the regular rotation.

 

[DrunkleJon]

Weird question but figure it might benefit others too. How often do you clean clean your smoker, how thoroughly do you do it, and how do you do it?

I will admit I have been a bit lax with mine. I scrape out the inside when it has sat too lomg and gotten gross inside and follow with a hot burn. Will use grill cleaner on the racks and dump the old ash from the coals a day or so after the smoke session. What about the rest of you?

 

[lschiavo]

Weird question but figure it might benefit others too. How often do you clean clean your smoker, how thoroughly do you do it, and how do you do it?

I will admit I have been a bit lax with mine. I scrape out the inside when it has sat too lomg and gotten gross inside and follow with a hot burn. Will use grill cleaner on the racks and dump the old ash from the coals a day or so after the smoke session. What about the rest of you?

What? You're supposed to clean them?

Actually, with the ugly drum, I flip it over once in a while and knock out the loose stuff. Otherwise, I just wire brush the racks before use.

 

[DrunkleJon]

What? You're supposed to clean them?

Actually, with the ugly drum, I flip it over once in a while and knock out the loose stuff. Otherwise, I just wire brush the racks before use.

Good. Glad im not completely disgusting then. What do you do if the smoker starts growing hair? I tend to make it real hot and sorta sterilize it that way.

 

[applescrap]

Great question and i dont like anything not clean really. I had an answer but figured a better one would show up so deleted it. Its some sort of vinegar solution. Rubber gloves would be mandatory for me and i do everything with them on pretty much. All the exposed parts of my smoker are foil covered. I foil cover the water pan for every smoke. I scrape loose stuff falling off it, and use it often. I think a product that didn't smell like a.. (vinegar) would be ideal. Then season according to master built. When i clean it I will keep up with it better. But until then smoking this weekend!

Pork butt defrosting. Any good homemade rub ideas? My usual is only 2 to 1 sugar to salt. And have been using homemade pumpkin pie spice rub. I like cinnamon and ginger type rubs.

 

[JonM]

Got a request for pulled pork for a party this weekend, so two 8 lb'ers are going on the WSM tonight. Loving the fact that pork butt is still $1.39/lb.

I also saw that the local Farm & Fleet has Yardbird rub, which I've always wanted to try. I might have to leave the smoker out and do chicken on Sunday.

 

[betarhoalphadelta]

Weird question but figure it might benefit others too. How often do you clean clean your smoker, how thoroughly do you do it, and how do you do it?

That's the nice thing about a kamado. I just fire it up with the vents open, let it get itself up to 800-900 degrees, and after the burn is complete, it's plenty clean. It's basically the same principle as a self-cleaning oven. Get it hot enough and you're done.

 

[jammin]

NY Strip for her, Ribeye for the chef

 

[brewbama]

Tonight’s Ribbage

 

[applescrap]

Pork butt, big piece of shoulder, went on a while ago at 275. I think the little devil had some near freeze still in it. Did 2 to 1 sugar to salt with, mustard, onion powder and pumpkin pie spice. Had a lot that i trimmed off it. Hope it finishes soon.

 

[applescrap]

Pulled the butt today. Used an electric knife to shred it up. And wow what a pile it was. wife said, woah, when she saw it.

Finally got to try the oak and apple. They were out of hickory and cherry. Jack daniels oak and apple to be exact. Man it is a nice combination.

 

[JonM]

Gotta give an 'atta boy to Flame Boss. So family gave me an (extremely generous!) gift of a Flame Boss 300 controller last Christmas and it's awesome. Last weekend I got a request to do pork butts for a large get-together, so I decided I should get a second meat probe for the Flame Boss. Over the cooking period, the original probe showed a nice steady increase in temperature. The new probe jumped all over the place and, at one point, told me the internal temp of the meat was 1,832 F.

I emailed the company on Sunday, and first thing Monday they emailed right back saying, "We're sorry about the malfunction. Just throw that probe away, a brand new one is in the mail." and it arrived on Wednesday. Awesome customer service.

 

[HoppyDaze]

I really want one of those. I just can’t justify the price considering I paid less for my used BGE

 

[homebrewer_99]

I planned on smoking yesterday...nope babysitting greatgrands....I did put the gg-son to work the grill. He's 12. His first time. Made cheeseburgers...a tad overdone, but not hockey pucks.

Then I planned for today, but we got high winds and rain...they threatened up with snow tomorrow and the lowest temps of the week...so you KNOW I'll probably end up outside a while.

The meat's been thawed (3rd day now). 1 rack of baby backs, 1/2 pork butt and a small desalinated corned beef brisket point.

I've been wanting to try out a Cherry Dr. Pepper recipe so I figured a 1/2 butt would be the way to go for this experiment.

 

[S-Met]

Wife got 4 smallmouth bass yesterday while I was at work. Grilled one today for dinner, got 3 brining now to go on the smoker tomorrow. Thinking mostly cherry tomorrow.

 

[j1laskey]

Ribs, duck, okra

 

[orionol73]

Wife got 4 smallmouth bass yesterday while I was at work. Grilled one today for dinner, got 3 brining now to go on the smoker tomorrow. Thinking mostly cherry tomorrow.

This sounds good! Please share pictures and processes!