Who's smoking meat this weekend?

[Elkobrewer]

Tri-Tip and a cold one.

 

[betarhoalphadelta]

Brisket turned out pretty good...good enough for me to eat.
The kids said, "this chicken is too chewy". Wasted on them....should nuked some nuggets instead.

Be careful. My son just turned 14. We always ask the kids whether they want to go out for dinner for their birthdays or have us cook.

He said, "I want you to cook--can we have filet?"

Yeah, that was expensive... And delicious.

 

[Dgallo]

smoked 24 lbs of trimmed brisket this weekend.

 

[jrgtr42]

I did up a brisket the other day. Ran low on time, so I ended up with a Texas crutch - wrapped it in aluminum fiol (the butcher paper I ordered just in case didn't come in time.)
I honestly had never done that before, but man, it powered right through the stall. Came out tasty and right on time.
No pics, though.

 

[Kent88]

Back bacon.

See you in the pizza thread.

 

[Dgallo]

Ribs for dinner tonight

 

[betarhoalphadelta]

Pulled pork for dinner... And for the food saver lol...

 

[Dgallo]

Pulled pork for dinner... And for the food saver lol...

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You cook shoulder hot and fast correct? Any tips on that? Temp?

 

[seanjwalker1]

Pecan smoked garlic Mojito marinaded chicken breast, beef, pineapple and assorted veggies kabobs.

 

[betarhoalphadelta]

You cook shoulder hot and fast correct? Any tips on that? Temp?

Yeah, hot and fast. Typically shooting for somewhere in the 350 range.

Truthfully, it doesn't much matter with a few exceptions:

1) If you have a rub with significant sugar content, you don't want to go too hot or you can potentially burn your rub.
2) If you're way up in temp (400+) you may not get as significant of smoke character and your bark will be a lot more dark and dry.

But I've found that pork shoulder really takes to hot and fast with no downside. And if you get up >300, you're going to power through the stall very nicely and you can start cooking in the morning rather than having to sweat an overnight smoke.

 

[betarhoalphadelta]

Final product.

 

[Staestc]

Lovely Brad! Ton'o'pork!

 

[seanjwalker1]

lemon/lime/mango/mojito citrus hodgepodge of the kabob left over beef chicken and veggies. It was beautiful and tender and juicy till the wife ordered me under duress to remove the foil from the grill for 15 minutes to quote "crispinize" it...we ended up with beef and chicken Jerky . That's what happens when a Grand Master Grill Master is interfered with. Next time I stick to my 40 years of grilling guns. SMH . Thank goodness I like jerky.

 

[Golddiggie]

Got another whole turkey breast section in the BGE earlier (went on about half an hour ago). I'll try to remember to take a picture when it comes off. I don't open the BGE until it's time to remove these. Since "if you're lookin, it ain't cookin"...

Egg is running at 250F. I pull when the meat sensor reads 158F. Since it is done at that point. IME, waiting for it to hit 165F means it's over done. Sometimes the plastic popper in the turkey pops, sometimes it doesn't. DGAF either way.

Using one chunk each of sugar maple and black cherry (from Maine Grilling Woods). Plan to order more within a month. I tend to order about twice a year (their large bags of chunks). Since I'm hosting another "Brew 'n Q" next weekend, I'll use a few chunks of each for the brisket.

 

[Noob_Brewer]

First post to this thread. First time trying hot n' fast (3hrs and 15 min) ribs. Family approved. Pretty pumped at how tender they were. With three adolescents in the house, none being vegetarians , these were destroyed.

 

[betarhoalphadelta]

First post to this thread. First time trying hot n' fast (3hrs and 15 min) ribs. Family approved. Pretty pumped at how tender they were. With three adolescents in the house, none being vegetarians , these were destroyed.

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How did you feed 5 people on two racks?

 

[Golddiggie]

How did you feed 5 people on two racks?

Mortal Kombat style.

 

[Noob_Brewer]

lol we also had plenty of chicken wings and sides as well. but I will say that 99.9% of all wars in our house are over food lol. So Mortal Kombat reference holds 100% true!

 

[Oldskewl]

I was smoking a couple pork butts Saturday and decided to give in to the hype of smoking cream cheese. I basically scored the top of a block regular Philadelphia cream cheese., sprinkled on some good rub, put it in an aluminum pan sprayed with pam and smoked it at 200F for 2 hours. Let me say if you are a lover of cream cheese like I am, you will love it. I just spread it on crackers. Some recommend stuffing jalapenos with it.

https://www.orwhateveryoudo.com/2021/08/traeger-smoked-cream-cheese.html

 

[DBhomebrew]

9.5lb of pork belly curing since last weekend. 2 racks of ribs getting rubbed this evening. No butts, this'll be a nice short smoke of a mere 5hrs or so.

 

[Golddiggie]

Going to get at least a whole brisket to smoke starting tomorrow night for Sunday's "Brew 'n Q" day/gathering. If they have short ribs, I'll get a package of those as well. Since last time I picked some of those up, they only took a few hours in the BGE once the flat cut part of the brisket was removed.

 

[Knightshade]

Not smoked..but I just polished off a plate of this for lunch. Carmelized pork loin, with carmelized apples. Seared it on the skillet, then threw it in the oven.

 

[Ki-ri-n]

Apples in the middle?!
Looks awesome!

 

[Kent88]

Not smoked..but I just polished off a plate of this for lunch. Carmelized pork loin, with carmelized apples. Seared it on the skillet, then threw it in the oven.

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That looks like something I want to try once.

Don't know if I'd want to do it more than once, but I kinda want to try smoking that now.

 

[Knightshade]

Yeah..this was an interesting one. Made the apples in between a couple meetings, prepped the meat between a different one, and seared and threw in oven in between yet another one. Just didn't feel like futzing w/the Kamado to do this fairly small piece of meat.

 

[cfrazier77]

Smoked prime rib coming up tomorrow.

 

[DBhomebrew]

9.5lb of pork belly curing since last weekend. 2 racks of ribs getting rubbed this evening. No butts, this'll be a nice short smoke of a mere 5hrs or so.

Bacon, bacon, ribs, ribs, bacon, bacon. Couldn't decide whether to put the ribs over bacon or vice versa.

 

[Beerstein]

I’m thinking of cold smoking some cheese today. I home built a fairly largish smoker, but need to break it in. I’m working on a tray to put grains in so I can cold smoke my malt. Yum.

 

[betarhoalphadelta]

I’m thinking of cold smoking some cheese today. I home built a fairly largish smoker, but need to break it in. I’m working on a tray to put grains in so I can cold smoke my malt. Yum.

I've been thinking I should cold smoke some cheese at some point. I have the A-MAZ-N pellet smoker. Just need to wait until it's not 90 degrees lol.

 

[Beerstein]

first real run, testing 1,2,3, and 4 hours