What's in your smoker? - Page 145

MarkinAZ · 01-01-2012, 12:07 PM

Quote:

Originally Posted by Chainsaw13

Getting ready to go into the smoker. A 4.5lb Berkshire pork belly porchetta. Seasoned with salt, pepper, fennel seed, rosemary, oregano, red chile flakes and fresh garlic. The original recipe doesn't call for cooking in a smoker

Push the envelop Bob. Never stick totally to the recipe I say Your gonna have to show us a slice once its done. Looks like you have a winner there...

Quote:

Originally Posted by T.G

The beans and chimichurri recipes came from a website that Carlos turned me on to:

http://icuban.com/food/frijoles_negros.html
http://icuban.com/food/chimichurri.html

Thanks for the web sites Adam. Looks like I'm gonna have to invest in a bag of dried Black Beans

Chainsaw13 · 01-01-2012, 04:59 PM

Just finished cleaning up from dinner. The porchetta turned out awesome. Definitely going with the smoker for the first cook was a good call. The smokiness played well with the fattiness of the pork. It's so rich though, you can't eat a lot of it. I just paired it with a tossed salad which was more than enough. Here's some food **** for you to drool over.

Out of the smoker. 4 hours total around 250F to get to a IT of 165F.

Out of the 500F oven to crisp the skin. Next time I"ll remove the butcher twine so that area of skin can crisp up.

Sliced and ready to eat. Thank god for the electric carving knife. No way a regular knife could get through that.

Chainsaw13 · 01-01-2012, 05:00 PM

Here's a link to the recipe I used.

http://www.seriouseats.com/recipes/2...oast-pork.html

massphatness · 01-01-2012, 05:02 PM

Put 16 lbs of pork butt in the smoker a couple hours ago. First attempt at pulled pork. Planning on a 17 hr smoke.
Posted via Mobile Device

Chainsaw13 · 01-01-2012, 05:11 PM

Quote:

Originally Posted by massphatness

Put 16 lbs of pork butt in the smoker a couple hours ago. First attempt at pulled pork. Planning on a 17 hr smoke.
Posted via Mobile Device

Mmm...pulled pork. Not sure if you're familiar with the FTC process Vin, but if it gets done before your ready to eat, foil the whole butt (F), wrap in a towel (T) and put in a cooler (C). It'll stay hot for hours.

Smokin Gator · 01-02-2012, 04:44 AM

That pork belly looks fabulous!!!

Chainsaw13 · 01-02-2012, 07:10 AM

Thanks Gator. It tastes phenomenal. Very rich though, even with all of the fat that rendered out. I hope it freezes well, cause I wont be able to eat it all quickly.

Scothew · 01-02-2012, 10:14 AM

Quote:

Originally Posted by Chainsaw13

Thanks Gator. It tastes phenomenal. Very rich though, even with all of the fat that rendered out. I hope it freezes well, cause I wont be able to eat it all quickly.

That does look great!!

First smoke of the year for me was just a batch of wings for the wife and I. smoked about 3hrs over hickory. Simple bbq style rub with some lemon pepper mixed in. Quick easy and tasty.

Shawn hines · 01-02-2012, 11:47 AM

Thought I would post to this thread, Just a Texas boy bringing a littl epig joy to the middle east for New years

Notice our Christmas lights we put on our camo netting

Mr B · 01-02-2012, 12:18 PM

Dude, right on Shawn!!!

Chainsaw13 · 01-02-2012, 12:29 PM

Sweet pics there Shawn.

Shawn hines · 01-02-2012, 12:41 PM

Thanks guys, I ended up making the smoker and using that day...
Now the guys want me to make a Texas Brisket for them... OK, if I must

ApexAZ · 01-02-2012, 01:14 PM

Nice work, Shawn. I don't think I could fit a whole pig in mine. Brisket isn't all that easy, but surely it's easier than a whole pig? How did it taste?

Shawn hines · 01-02-2012, 01:54 PM

Quote:

Originally Posted by ApexAZ

Nice work, Shawn. I don't think I could fit a whole pig in mine. Brisket isn't all that easy, but surely it's easier than a whole pig? How did it taste?

Well I smoked 2 and another guy cooked another 2, I got a lot of comments that mine was better and cooked the whole way, I don't think his was.

The pigs were really small so they fit ok, i made the smoker pretty big.

I injected apple juice into the hams and shoulders. smoked for about 12 hrs at 210.

I find brisket to be much easier that whole pig. just got to watch that temp.

Steve · 01-02-2012, 02:00 PM

Quote:

Originally Posted by Shawn hines

Thanks guys, I ended up making the smoker and using that day...
Now the guys want me to make a Texas Brisket for them... OK, if I must

OLS · 01-09-2012, 01:01 PM

TTT....damn mouse post was pi55ing me off.

01-11-2012, 10:05 AM

Quote:

Originally Posted by Shawn hines

Thought I would post to this thread, Just a Texas boy bringing a littl epig joy to the middle east for New years

Notice our Christmas lights we put on our camo netting

Holy Crap those look good. Let me tell you that is not easy cooking whole hog. Nice work.

Shawn hines · 01-11-2012, 10:50 AM

Come on now it aint that hard. Just takes a little time and lots of charcoal, hardest part is keeping your temp just right.

I am doing 2 briskets this weekend, pictures to come

Shawn hines · 01-14-2012, 02:42 AM

Just threw 2 large texas style brisket on the smoker....Pictures to come

Shawn hines · 01-14-2012, 04:28 AM

01-01-2012, 04:59 PM	#2882
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Just finished cleaning up from dinner. The porchetta turned out awesome. Definitely going with the smoker for the first cook was a good call. The smokiness played well with the fattiness of the pork. It's so rich though, you can't eat a lot of it. I just paired it with a tossed salad which was more than enough. Here's some food **** for you to drool over. Out of the smoker. 4 hours total around 250F to get to a IT of 165F. Out of the 500F oven to crisp the skin. Next time I"ll remove the butcher twine so that area of skin can crisp up. Sliced and ready to eat. Thank god for the electric carving knife. No way a regular knife could get through that. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. Last edited by Chainsaw13; 01-01-2012 at 05:12 PM.

01-01-2012, 05:00 PM	#2883
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Here's a link to the recipe I used. http://www.seriouseats.com/recipes/2...oast-pork.html __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-01-2012, 05:02 PM	#2884
massphatness Where's my buffaloooo ... Join Date: Oct 2008 First Name: Vin Location: MassHolia Posts: 12,690 Trading: (206)	Re: What's in your smoker? Put 16 lbs of pork butt in the smoker a couple hours ago. First attempt at pulled pork. Planning on a 17 hr smoke. Posted via Mobile Device

01-02-2012, 04:44 AM	#2886
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? That pork belly looks fabulous!!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

01-02-2012, 07:10 AM	#2887
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Thanks Gator. It tastes phenomenal. Very rich though, even with all of the fat that rendered out. I hope it freezes well, cause I wont be able to eat it all quickly. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-02-2012, 11:47 AM	#2889
Shawn hines Ready for something new Join Date: Nov 2011 First Name: Shawn Location: San Juan, Puerto Rico Posts: 363 Trading: (3)	Re: What's in your smoker? Thought I would post to this thread, Just a Texas boy bringing a littl epig joy to the middle east for New years Notice our Christmas lights we put on our camo netting

01-02-2012, 12:18 PM	#2890
Mr B Livin' in a Van.... Join Date: Dec 2008 Location: North Bay Area, CA Posts: 3,233 Trading: (79)	Re: What's in your smoker? Dude, right on Shawn!!! __________________ And there came a voice to him: “Rise, Peter; kill and eat.” Acts 10:13

01-02-2012, 12:29 PM	#2891
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: What's in your smoker? Sweet pics there Shawn. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-02-2012, 12:41 PM	#2892
Shawn hines Ready for something new Join Date: Nov 2011 First Name: Shawn Location: San Juan, Puerto Rico Posts: 363 Trading: (3)	Re: What's in your smoker? Thanks guys, I ended up making the smoker and using that day... Now the guys want me to make a Texas Brisket for them... OK, if I must

01-02-2012, 01:14 PM	#2893
ApexAZ Wandering aimlessly Join Date: Oct 2011 First Name: Brian Location: Sonoran Desert Posts: 1,299 Trading: (10)	Re: What's in your smoker? Nice work, Shawn. I don't think I could fit a whole pig in mine. Brisket isn't all that easy, but surely it's easier than a whole pig? How did it taste?

01-09-2012, 01:01 PM	#2896
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? TTT....damn mouse post was pi55ing me off.

01-11-2012, 10:50 AM	#2898
Shawn hines Ready for something new Join Date: Nov 2011 First Name: Shawn Location: San Juan, Puerto Rico Posts: 363 Trading: (3)	Re: What's in your smoker? Come on now it aint that hard. Just takes a little time and lots of charcoal, hardest part is keeping your temp just right. I am doing 2 briskets this weekend, pictures to come __________________ Shawn Hines Hines' Farms,Paris Texas

01-14-2012, 02:42 AM	#2899
Shawn hines Ready for something new Join Date: Nov 2011 First Name: Shawn Location: San Juan, Puerto Rico Posts: 363 Trading: (3)	Re: What's in your smoker? Just threw 2 large texas style brisket on the smoker....Pictures to come __________________ Shawn Hines Hines' Farms,Paris Texas

01-14-2012, 04:28 AM	#2900
Shawn hines Ready for something new Join Date: Nov 2011 First Name: Shawn Location: San Juan, Puerto Rico Posts: 363 Trading: (3)	Re: What's in your smoker? __________________ Shawn Hines Hines' Farms,Paris Texas