What's in your smoker? - Page 83

OLS · 03-06-2011, 11:57 AM

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 · 03-06-2011, 01:30 PM

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

Chainsaw13 · 03-06-2011, 01:40 PM

And guests 17-20 passed out from meat comas.

Posted via Mobile Device

HK3- · 03-07-2011, 01:40 PM

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 · 03-15-2011, 05:09 PM

If there is anything better than bacon it is homemade bacon.
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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 · 03-16-2011, 10:59 AM

Quote:

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 · 03-16-2011, 11:02 AM

Quote:

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 · 03-16-2011, 11:25 AM

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 · 03-16-2011, 03:01 PM

That looks really good, Brent.

Smokin Gator · 03-16-2011, 04:24 PM

Quote:

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 · 03-17-2011, 09:43 AM

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

T.G · 03-17-2011, 09:56 AM

Quote:

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 · 03-17-2011, 10:08 AM

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 · 03-17-2011, 10:31 AM

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 · 03-17-2011, 11:01 AM

Quote:

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 · 03-17-2011, 11:29 AM

Quote:

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 · 03-17-2011, 12:12 PM

Quote:

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 · 03-17-2011, 01:04 PM

Quote:

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 · 03-17-2011, 01:08 PM

Ba da bump

ucla695 · 03-17-2011, 01:14 PM

Quote:

Originally Posted by Chainsaw13

If you can find wrappers big enough, you can.

That was my first thought.

03-06-2011, 11:57 AM	#1641
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? 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.

03-06-2011, 01:30 PM	#1642
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? No pics of the prime rib... but 16 people left my house mighty full last night!!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

03-06-2011, 01:40 PM	#1643
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,177 Trading: (96)	Re: What's in your smoker? And guests 17-20 passed out from meat comas. Posted via Mobile Device

03-07-2011, 01:40 PM	#1644
HK3- Cashmere Jungle Lord Join Date: Oct 2008 First Name: Boffa Location: The town so nice they named it twice Posts: 5,035 Trading: (48)	Re: What's in your smoker? 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.

03-15-2011, 05:09 PM	#1645
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: What's in your smoker? 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!!! __________________ Check out the Cigar Asylum Newbie Sampler Trade

03-16-2011, 11:25 AM	#1648
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,177 Trading: (96)	Re: What's in your smoker? 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. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

03-16-2011, 03:01 PM	#1649
rizzle Order Restored Join Date: Oct 2008 Location: st pete, fl Posts: 2,679 Trading: (23)	Re: What's in your smoker? That looks really good, Brent.

03-17-2011, 09:43 AM	#1651
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Sorry I did not post last night, that looks GGGGGGGGGRRrrrreattTT! Sure beats Frosted Flakes in the morning.

03-17-2011, 10:08 AM	#1653
wayner123 Country Gentleman Join Date: Oct 2008 Location: Deltona, FL Posts: 2,351 Trading: (159)	Re: What's in your smoker? 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. __________________ 'It is an honor for a man to keep aloof from strife; But every fool will be quarrelling.'

03-17-2011, 10:31 AM	#1654
cricky101 Micro brew tester Join Date: Oct 2008 First Name: Chris Location: St. Paul, Minnesota Posts: 684 Trading: (8)	Re: What's in your smoker? 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. __________________ "A witty saying proves nothing." - Voltaire

03-17-2011, 01:08 PM	#1659
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Ba da bump __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide