What's in your smoker?

[OLS]

nah, Steve is just making a point. That's likely an older pic. He likes cooking at night, and I would not have
had such a bad time were it not raining that night, so I went out to check and stoke only and when I had
had enough, it was coming off no matter what...the meat was done, but could have used a good char before
pulling it off that night.
I think that was pork butts.......freaking AMAZING pork butts.

[Smokin Gator]

No pics of the prime rib... but 16 people left my house mighty full last night!!!

[Chainsaw13]

And guests 17-20 passed out from meat comas.
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[HK3-]

Did some pork spare ribs on the smoker the night before last. Used a Memphis dry rub on them and they turned out well. After I pulled them off the smoker I ran them under the broiler to harden up the outer shell.

[Smokin Gator]

If there is anything better than bacon it is homemade bacon.


I just pulled one half of the belly from the hog I had butchered last week. The other half will come off in about 15 minutes.

I went old school on this batch and just did a salt cure and used applewood for the smoke.

I'll be eatin'' low on the hog this weekend!!!

[Mr B]

Originally Posted by Smokin Gator

If there is anything better than bacon it is homemade bacon.
Attachment 8984

I just pulled one half of the belly from the hog I had butchered last week. The other half will come off in about 15 minutes.

I went old school on this batch and just did a salt cure and used applewood for the smoke.

I'll be eatin'' low on the hog this weekend!!!

Right on Brent

[ucla695]

Originally Posted by Smokin Gator

If there is anything better than bacon it is homemade bacon.
Attachment 8984

I just pulled one half of the belly from the hog I had butchered last week. The other half will come off in about 15 minutes.

I went old school on this batch and just did a salt cure and used applewood for the smoke.

I'll be eatin'' low on the hog this weekend!!!

[Chainsaw13]

Brent, when you go new school on your bacon, what types of things do you do different? I just did two pork bellys a week and a half ago. One was my old school method of a salt/sugar cure but I used maple this time. Usually I go with applewood. The other belly I did the salt/sugar cure, but had fresh garlic cloves and dried thyme. That's very close to how I do guanciale (jowl bacon that's not smoked). I fried up some to test and can't really taste the garlic.

Just always on the lookout for new ideas.

[rizzle]

That looks really good, Brent.

[Smokin Gator]

Originally Posted by Chainsaw13

Brent, when you go new school on your bacon, what types of things do you do different? Just always on the lookout for new ideas.

I just did salt... nothing else!! I love it that way. I just finished slicing it up and had to fry up a couple of scraps. Dang it is good.

I guess I never get too fancy with bacon. I usually use maple syrup or sugar in the raw, but this time I just wanted straight up bacon.

One of my favorites though is to use paprika, sugar in the raw, a good bit of cayenne pepper, and a little cumin. It sure wakes up a day!!!

[OLS]

Sorry I did not post last night, that looks GGGGGGGGGRRrrrreattTT! Sure beats Frosted Flakes in the morning.

[T.G]

Originally Posted by OLS

Sorry I did not post last night, that looks GGGGGGGGGRRrrrreattTT! Sure beats Frosted Flakes in the morning.

Plus, frosted flakes tend to fall through the grates and tar up really quickly.

[wayner123]

They have boneless Chuck on sale at Winn Dixie this week, so I am planning on doing one on Saturday.

I prefer the 7 bone chucks, but a sale is a sale and the taste is almost as good. I'll also be using a new rub; Plowboy's Bovine Bold.

[cricky101]

I picked up a couple of corned beef brisket flats on sale to give pastrami a try after the snow melts and I can find my smoker.

Never tried it before, but I love the stuff.

[T.G]

Originally Posted by cricky101

I picked up a couple of corned beef brisket flats on sale to give pastrami a try after the snow melts and I can find my smoker.

Never tried it before, but I love the stuff.

Pastrami made from commercially packed corned beef isn't bad and definitely a lot less work/time than making it yourself from a raw brisket flat. I don't know what recipe you might be planning on using, but if it's this one unless you really love salt, I would recommend a much longer soaking time. I think I doubled or tripled the soak time and I still thought it was very salty (which in turn was what prompted me to make it from scratch, so I could better control the seasonings).

Good luck, let us know how it turns out for you.

[OLS]

Originally Posted by wayner123

They have boneless Chuck on sale at Winn Dixie this week,

UHh, I could have gone all of 2011 without being reminded that there are NO Winn Dixies near me.
Man I miss WD. When I went to Birmingham to work the World of Wheels show I passed by a few
of em. Sometimes a store is just a store...until they take it away from you.

[wayner123]

Originally Posted by OLS

UHh, I could have gone all of 2011 without being reminded that there are NO Winn Dixies near me.
Man I miss WD. When I went to Birmingham to work the World of Wheels show I passed by a few
of em. Sometimes a store is just a store...until they take it away from you.

They also have T-Bone for $5.99 and Porterhouse for $6.99 this week too.

However, I have never smoked a T-Bone before. Is it possible?

[Chainsaw13]

Originally Posted by wayner123

However, I have never smoked a T-Bone before. Is it possible?

If you can find wrappers big enough, you can.

[Steve]

Ba da bump

[ucla695]

Originally Posted by Chainsaw13

If you can find wrappers big enough, you can.

That was my first thought.