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No special arrangement here, brined for 24 hours then did a rub. I separate the skin from the breast meat and get some rub underneath the skin too. Smoked this 22lb bird for 12 hours.
Just OUTSTANDING. I may do that for Christmas this year.
These are not BBQ ribs. But they'll be good.
I've done that with ribs many times. VERY good. I do add a little Wrights smoke in the vac bag. When done, I do put it over high heat on grill for 15m.
Cooking dinner...
What, you aren't used to grilling in 30° weather?
Not in a few (20) years...
In February, after I'm used to it being winter, if I notice that a day will get into the mid-upper 20°s and just be pleasant, I consider getting some steaks or chops out to thaw and firing up the grill.
Smoked some beef ribs as the snow started…
RevA
Well-Known Member
jrgtr42
Well-Known Member
I made up a pastrami the other day.
Started with a corned beef I've had in the freezer since St Paddy's day, soaked it down for a few days to get rid of most of the salt. Seasoned it up with coriander, black pepper, garlic powder, onion powder, and a few other things. Let that set up fopr a couple days, the on the smoker with hickory and cherry woods. |I'd have preferred to stick all hickory, maybe some oak, but I was running short. |Let it go all day, came out really tasty.
Sorry I don't have any pics, though.
Also threw a fresh kielbasa on while I was at it, that's been munchies for the weekend.
Started with a corned beef I've had in the freezer since St Paddy's day, soaked it down for a few days to get rid of most of the salt. Seasoned it up with coriander, black pepper, garlic powder, onion powder, and a few other things. Let that set up fopr a couple days, the on the smoker with hickory and cherry woods. |I'd have preferred to stick all hickory, maybe some oak, but I was running short. |Let it go all day, came out really tasty.
Sorry I don't have any pics, though.
Also threw a fresh kielbasa on while I was at it, that's been munchies for the weekend.
Oldskewl
Well-Known Member
I also did a pastrami with a "On Sale Corned Beef" after St. Paddys day. It turned out awesome. I split it up into 4 packs and 3 went into the freezer. I break it out and make Reubens throughout the year. Delicious! Highly recommended.
jcfontario
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Sounds almost like the Montreal Smoked Meat recipe that I use. After smoking steam that meat for 60-90 minutes and then slice for sandwiches and you will be in meat heaven!
jrgtr42
Well-Known Member
I kinda based it closer to smoked meat rather than pastrami - my dad is from there and every time we go, a pilgrimage to Schwartz' is a must. Plus, my grandfather worked with a smokehouse and used to bring them back, still warm from the smoker. Even cold it's way better than anything else. Though the seasoning mix was from an online recipe called, "better than Katz's pastrami.
jcfontario
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Thats cool. When you have your next pilgrimige to Montreal you should also include Smoke Meat Pete's out near the airport area. It has blues music and good smoked meat platters/sandwiches.
I made and smoked eight pounds of venison summer sausage this last weekend...in a snowstorm! I accidentally took the last pic as a video.
topazann
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Smoked a whole spatchcocked chicken with this recipe to practice for Christmas and it was one of my favorite things I’ve made. Cheap ($10), quick (<2 hours) and straightforward (325 the whole time). Served with some Alabama white sauce and it was some of the best chicken I ever had.
What you all smokin for Christmas. Heres our Christmas dinner.
Gettin ready to put in the smoker.
We bought a turkey from a local farmer he cut it in half so we had Thanksgiving dinner with half (9 pounds) and today I smoked the other half over apple wood. Also did a pound of salmon for tomorrow but people showed up for afternoon drinks so I'll be smoking another chunk of salmon tomorrow. The 3 pounds of sidemeat was to drip fat on the turkey 
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Golddiggie
Well-Known Member
Smoked a 14# turkey yesterday. Today it's in the pot for soup...
Oldskewl
Well-Known Member
Wow. The color on that skin! I smoked a whole turkey breast and 2 legs yesterday. Legs were overdone but breast turned out nice. Wish the skin would have crisped up more. Will definitely be doing turkey again.
Golddiggie
Well-Known Member
After the whole turkey came off the BGE, a whole breast section went on. I smoke those for sammich meat.
Always use sugar maple and black cherry for the flavor woods. Even when I do a brisket.
Always use sugar maple and black cherry for the flavor woods. Even when I do a brisket.
Toxxyc
New and loving it
When I smoke or slow-cook chicken (or pork) and the skin isn't as crispy as I'd like it, I just go at it with a blowtorch. Crisps it up quickly.
This thread is pure awesomeness.
The only thing to be careful of with a torch is to make sure you're doing it over a heat source... I've found using JUST a torch can lead to a tiny amount of the propane flavor lingering, which is not particularly pleasant. The heat of just the torch doesn't always fully combust everything. If you do it over a heat source that additional heat allows the propane to be fully combusted and burned off.
Ooh, look what just showed up 
Oooooo, can it slice a beer can in half and still slice a tomato Razor thin?
Oooooo, can it slice a beer can in half and still slice a tomato Razor thin?
Probably. But I'm not gonna try the beer can lol...
Toxxyc
New and loving it
Yes, I always torch over the open fire. Also worthy noting that you shouldn't let the blue part of the flame touch the meat, I always hold it far away to only burn it using the heat blast, and not the flame itself.
As a PSc a blowtorch also torches cheese very nicely that sprinkled over pasta or something similar. I torch it until the cheese melts, bubbles, fizzles and then just slightly starts to brown, and then sprinkle it with coarse salt and some paprika. Amazing!
Oh my goodness, I now really feel like I need one of these blowtorches.
RevA
Well-Known Member
what steel is used in that? Is it a single edge or double edge bevel? Did you shave your arm yet
what steel is used in that? Is it a single edge or double edge bevel? Did you shave your arm yet
VG10 stainless, 50/50 grind.
My wife bought me a 270 mm carbon steel (blue #2) gyuto a few Christmases ago. She doesn't use that knife at all, due both to the very large size of it being more than she's comfortable with, and because I think she's terrified of mistreating it and allowing it to rust.
So I bought this one primarily for her. It's 210 mm so more in line with the size chef's knife she is comfortable with, and being full stainless it won't rust.
Mekchu
Well-Known Member
Mid-week fare: smoked and braised lamb shank over polenta with asparagus. 
Ginsu knife!Oooooo, can it slice a beer can in half and still slice a tomato Razor thin?
I've got a VG10 knife that I love. Doesn't stay sharp as long as the others, but it's a workhorse. Relatively wide spine - I use it when I know the knife might meet bone.
I hear ya on the wife. She klunks these things into the dishwasher then jams them into the knife drawer. Gah. I keep asking her to hand wash only, but...
I got the beauty below a few weeks ago and I don't have the courage to put it in the kitchen until I get another knife drawer set up. It's a metal called ZDP-189. It's mad hard and hella sharp. Rest of my knives are something called SG2 which is also a good knife metal.
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