ekuhn
Well-Known Member
@rick81721 Nice ring and you shouldn't be ashamed of this. Not bad!
Now fry some of that up in your eggs!
Now fry some of that up in your eggs!
Who likes to smoke their meat?
- Thread starter walter
- Start date
rick81721
Lothar
Ha I was shocked how well it came out, esp considering I didn't use any meat/surrounding temp probe until it was already (over)done. Might try a turkey breast next
brine and temp control key - comes out really good.
also pork loin (not tenderloin) - good value, and tasty!
Over the Bars
Well-Known Member
i also did the kettle grill smoke - using the charcoal holders and adding some every so often.
Was harder to maintain temp than i thought. kept it going for a couple hours, then wrapped in butcher paper and into the oven.
Came out juicy, with good smoke. Wasn't the meatiest rib rack.
Was harder to maintain temp than i thought. kept it going for a couple hours, then wrapped in butcher paper and into the oven.
Came out juicy, with good smoke. Wasn't the meatiest rib rack.
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ekuhn
Well-Known Member
One of the reasons why I go with the "snake" method is to keep the heat pretty even. The baskets - no matter the position have a concentrated hot spot as compared to a slow radial burn. The rib rack also makes a huge difference as compared to laying them flat on the kettle - really need a offset with a large flat area to keep em flat. Allows more smoke to move around.
I've had good luck with the Costco ribs, both pre-seasonsed and bare. Pretty much my goto supplier.
Over the Bars
Well-Known Member
Turkeys on
Got some serious plans for next weekend. If you haven’t shopped yet, I’d urge you to try this low cost alternative. Easy to make also.
grab a pork loin. Not tenderloin. This is the center of a pork chop cut away from the bones. It is not small. This one is from Costco but I’ve seen them at shop rite.
check out the price! Bargain!
after trimming a bit of fat and the membrane, it looked like this
not much waste here.
look up apple cider brine. Only takes a few hours, then into the smoke. Don’t let it go to long.
comes out moist.
other options are to add a rub or butterfly!
lots of food, not lots of money
grab a pork loin. Not tenderloin. This is the center of a pork chop cut away from the bones. It is not small. This one is from Costco but I’ve seen them at shop rite.
check out the price! Bargain!
after trimming a bit of fat and the membrane, it looked like this
not much waste here.
look up apple cider brine. Only takes a few hours, then into the smoke. Don’t let it go to long.
comes out moist.
other options are to add a rub or butterfly!
lots of food, not lots of money
Over the Bars
Well-Known Member
Looking good so far
Over the Bars
Well-Known Member
Alright final product gets the thumbs up from the family. It came out amazing probably the best turkey I've ever had Idk why I've never done this before 
We smoked our thanksgiving turkey this year. Much tastier for those of us not typically thrilled by turkey.
All hail the pig!
Was going to brine some brisket, salmon, and trout. And also spatchcock a couple of chickens,
but decided to go all in on the pork. I'm in trouble with one of the shoulders, it was in the back of the refrigerator and froze!
New this time around is 10lbs of pork belly. 6lbs as a scored slab, which i'll cut up later. 4 cubed, which will then be bathed in a bbq sauce mix,
and returned to the smoker. with this much meat in there, i'm expecting 10 hours - gunna be some hungry campers.
As always, 4th of July is an open house. Stop on by anytime after 3:00. Fireworks at dark.
If you can't find my house, your google-fu is broken, and you should take @Mitch's internet skills class.
Was going to brine some brisket, salmon, and trout. And also spatchcock a couple of chickens,
but decided to go all in on the pork. I'm in trouble with one of the shoulders, it was in the back of the refrigerator and froze!
New this time around is 10lbs of pork belly. 6lbs as a scored slab, which i'll cut up later. 4 cubed, which will then be bathed in a bbq sauce mix,
and returned to the smoker. with this much meat in there, i'm expecting 10 hours - gunna be some hungry campers.
As always, 4th of July is an open house. Stop on by anytime after 3:00. Fireworks at dark.
If you can't find my house, your google-fu is broken, and you should take @Mitch's internet skills class.
Fourth of July BBQ. First time smoking beef short ribs on the bone. Simple seasoning and about 10 hours on the pit. Best piece of beef I've ever had. If you have ever had a brisket point, this is basically that, but better.
No pictures - too hungry.
The pork belly was a success. the scored slab version just slowed things down.
next time - 1.5" cubes. Toss in Chinese 5 spice and brown sugar. Smoker for 6 hours or so.
Bathe in bbq/honey/butter sauce in a chafing pan another couple hours. Finish on gas grill at high heat.
Could use a screen on the gas grill - a few jumped into the fire.
ribs were falling off the bone - I cut them with a cleaver, and it wasn't sharp enough, so that didn't help.
The pork belly was a success. the scored slab version just slowed things down.
next time - 1.5" cubes. Toss in Chinese 5 spice and brown sugar. Smoker for 6 hours or so.
Bathe in bbq/honey/butter sauce in a chafing pan another couple hours. Finish on gas grill at high heat.
Could use a screen on the gas grill - a few jumped into the fire.
ribs were falling off the bone - I cut them with a cleaver, and it wasn't sharp enough, so that didn't help.
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ekuhn
Well-Known Member
Damn. Few days away from the computer and I missed this gem.