serviceguy
Well-Known Member
What's 3-2-1 ? A little early for New Year's Eve Countdown...
Who likes to smoke their meat?
- Thread starter walter
- Start date
3 hours open smoke, meat side up
2 hours wrapped in foil, meat side down
1 hour out of foil, sauced to make a nice crust
Okay, ultimately it wasn’t a total wash.
Peeps loved them, and the nice thing is when you plate up you can leave the bones on the platter. Lol.
Of course the Dijon brown sugar smoked salmon I made for the non-meater was the best thing on the plate. Lol.
That glob is Dijon that fell from the upper rack
The salmon. Fucking awesome.
Hot sauce tied the plate together nicely.
I skipped the beans, but sweet tater fries and bacon jalapeño Mac and Jesus.
And BBQ worthy
Peeps loved them, and the nice thing is when you plate up you can leave the bones on the platter. Lol.
Of course the Dijon brown sugar smoked salmon I made for the non-meater was the best thing on the plate. Lol.
That glob is Dijon that fell from the upper rack
The salmon. Fucking awesome.
Hot sauce tied the plate together nicely.
I skipped the beans, but sweet tater fries and bacon jalapeño Mac and Jesus.
And BBQ worthy
serviceguy
Well-Known Member
Ah, not for me. I like my meat mooing…also, what is the meat side? It looks all meat to me!
Oh!, ribs! Duh!
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qclabrat
Well-Known Member
Mmm, Mac n cheese and sweet fries makes for a nice plate. Have you tried the first 3 hrs with meat side up? I been going with meat shrinkage the last few years than following an absolute 3-2-1.
Situation last night:
Operation Smoked Pig Shots
Made one critical error, cut a corner.
Recipe calls for a couple of tbsps of dry rub, since it was a big undertaking used store bought dry rub.
This was wrong because A) Cajun isn’t the right flavor, sugar rub more better, and 2) store bought rub is salty AF.
Argh.
They’ll be fine, but I won’t be lazy next time.
Just didn’t want to make a batch of rub for a small amount. Stupid.
Situation right now:
Filling is cream cheese based, and recipe calls for you to make waaay more than you need, so breffast is as some on a jalapeño cheddar bagel. Not bad.
Operation Smoked Pig Shots
Made one critical error, cut a corner.
Recipe calls for a couple of tbsps of dry rub, since it was a big undertaking used store bought dry rub.
This was wrong because A) Cajun isn’t the right flavor, sugar rub more better, and 2) store bought rub is salty AF.
Argh.
They’ll be fine, but I won’t be lazy next time.
Just didn’t want to make a batch of rub for a small amount. Stupid.
Situation right now:
Filling is cream cheese based, and recipe calls for you to make waaay more than you need, so breffast is as some on a jalapeño cheddar bagel. Not bad.
Not meat, but ocean meat?
Salmon with Dijon and brown sugar on the smoker last night.
Sooooooo good
How it started
This is when the pellet machine pays for itself. Just fill the hopper, set it and it’ll sort things out, no fussing to try to get/keep temp.
If I was doing a longer smoke, I’d have broken out the welder’s blanket to lay on top to help keep temp, but this only takes about an hour.
Then there’s the breeze of clean up.
Clean off the grates (disposable drip tray below), empty the hopper and pull on the cover. Done.
Salmon with Dijon and brown sugar on the smoker last night.
Sooooooo good
How it started
This is when the pellet machine pays for itself. Just fill the hopper, set it and it’ll sort things out, no fussing to try to get/keep temp.
If I was doing a longer smoke, I’d have broken out the welder’s blanket to lay on top to help keep temp, but this only takes about an hour.
Then there’s the breeze of clean up.
Clean off the grates (disposable drip tray below), empty the hopper and pull on the cover. Done.
ooh - you gotta salt brine some next time, then make a smoked salmon spread - use the frozen kind for that...
Soundguy
#SenditGuy
So, I picked up a pellet smoker right before Christmas and I’m freakin hooked. I haven’t cooked anything crazy yet but everything has come out amazing. I’ve never smoked (meat 😏) before so this is a learning curve. The only “long” smoke I’ve done so far was a pork butt for Christmas Eve; was up at 3am in 10 degrees to get it going. It may have been the best pulled pork I’ve ever tasted and that’s coming from someone that lives in South Carolina. We had a bday party for my sister last night, dad was cookin burgers for dinner so last minute I grabbed four or five pounds of wings and tossed em on the smoker for an appetizer…they were gone in like 5 min. My nephew had his mom text me today to see when I would cook them again 🤣
I honestly never noticed this thread or just scrolled past it but I’ll prolly be a regular in here now.
I honestly never noticed this thread or just scrolled past it but I’ll prolly be a regular in here now.
Soundguy
#SenditGuy
What ya'll smokin?
I did pork loin last night....sooooo good and easy to do on a week night. Trim it, rub it, throw it on and come back in about 1.5hrs. This is the third one I've done since I got the smoker just because it takes zero effort and comes out bangin. I let this one rest longer than the others and it was a total game changer. Never realized how much juice you lose by cutting too early.
I did pork loin last night....sooooo good and easy to do on a week night. Trim it, rub it, throw it on and come back in about 1.5hrs. This is the third one I've done since I got the smoker just because it takes zero effort and comes out bangin. I let this one rest longer than the others and it was a total game changer. Never realized how much juice you lose by cutting too early.
qclabrat
Well-Known Member
At what temp are you pulling your meat? Waiting for @MadisonDan to chime in...
can be brined too...flavor and a little extra juice on the end.
Soundguy
#SenditGuy
I’ve never brined anything before but I was looking up recipes the other day. I have a really small turkey in the freezer that was a left over from TG that I think I might experiment with.
no invite!!
Soundguy
#SenditGuy
i'm pretty sure you were in the hospital lol
Last night, I know it should have been corned beef for Irish Christmas, but lady called for salmon.
Fine. But I’m smoking it.
Slathered in Dijon and brown sugar. Yum
Then this morning I had a whim to make things right.
2.5 hours before the annual JORBA meeting, I decide it’s on.
Frantic shopping trip and some quick prep....
My first time smoking CB.
Pretty damn good.
Looking forward to the hash in the morning, and reubens....
And I love the Traeger. The app makes it dead simple...
Fine. But I’m smoking it.
Slathered in Dijon and brown sugar. Yum
Then this morning I had a whim to make things right.
2.5 hours before the annual JORBA meeting, I decide it’s on.
Frantic shopping trip and some quick prep....
My first time smoking CB.
Pretty damn good.
Looking forward to the hash in the morning, and reubens....
And I love the Traeger. The app makes it dead simple...