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Hey guess what you can eat all the BBQ you want if you go to the gym and do something about it. Amazingly no matter what you eat if you're a lazy sack of poo poo you'll be fat! Topical words: I have 2lbs of chorizo that I'm going to be wrapping in bacon and smoking. Hickory Chorizo Burgers absolutely own. I highly suggest everyone smoke a loaf and put it on a chibata bun.
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Feb 1, 2014 02:14
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| # ? Apr 29, 2024 00:48 |
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Digital_Jesus posted:Hey guess what you can eat all the BBQ you want if you go to the gym and do something about it. Amazingly no matter what you eat if you're a lazy sack of poo poo you'll be fat! I look at it the opposite way... If you eat all the BBQ you can, you have an excuse to go to the gym!
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Feb 1, 2014 06:38
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We're trying Pepper Stout Beef today. I've had my eye on the recipe since someone posted it here several months back. I had to dig my smoker out of the snow, but it wasn't that big of a deal.
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Feb 1, 2014 20:41
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I put a brisket on my wsm an hour ago. Already 145 degrees and climbing. What in the hell is going on? 
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Feb 2, 2014 06:54
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bunnielab posted:My take away from that is that there is a world of smoked meats out there I have never even heard of. I have a near limitless supply of grape vines, can I smoke over them? Is that you, Michael Chiarello? It's too drat cold to smoke a meat. Smoke a cheese instead.
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Feb 2, 2014 15:32
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Crazyeyes posted:I put a brisket on my wsm an hour ago. Already 145 degrees and climbing. What in the hell is going on? What is the temp of the smoker? Are you using a real thermometer instead of the one on the lid? How cool was the brisket when you put it on? Also, where are you measuring the temp of your brisket? Regardless, when it hits 170 or so and starts stalling it'll take a long, long time, so unless you're above 275 or so in your smoker it's probably not an issue. edit: Drink another beer, give no fucks, keep calm and smoke on.
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Feb 2, 2014 18:39
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Dukket posted:We're trying Pepper Stout Beef today. I've had my eye on the recipe since someone posted it here several months back. I had to dig my smoker out of the snow, but it wasn't that big of a deal.   On the smoker with a chunk of apple until it hit 160F, transferred to a bed of bell peppers, red onion, jalapeno, worcestershire sauce, and beer. Put it in the oven @ 350 until it was pullable. Turned very well.
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Feb 2, 2014 19:54
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I tried my hand at turning a 19lb fresh hog leg into a new years day ham this year.  Cured for about two weeks in a delicious bath of salt, brown sugar, molasses, and sodium nitrite then into the smoker until it got up to 140 degrees. I put it in a covered pan in the oven and finished it up to 160. I gave it a nice glaze with an apricot, honey, and brown sugar concoction.  and the finished product 
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Feb 2, 2014 20:22
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Has anyone had any issues with some of the "seasoning" inside the smoker coming off? I was smoking a brisket and flakes from inside the smoker came off. I started the smoker Saturday night (ambient temp was ~65F) and had the smoker up and going at 230F. During the night, a cold front came through and it dropped the outside temp to ~38F and it was raining. It looked like where the rain was hitting it was causing a weird temp difference that was causing it to flake off. I don't know. It was weird. It came off of the brisket without any issues and wasn't metallic or anything. 
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Feb 3, 2014 15:41
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That "seasoning" is probably creosote if it's coming off in giant flakes and you should clean that nasty poo poo with soap and water (then fix the exhaust venting in your smoker).
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Feb 3, 2014 16:17
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Its crazy how good the smoked jalapeño poppers wrapped in bacon are. Everybody at my party was raving about them. I need to be making these every time I fire up the smoker.
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Feb 3, 2014 22:32
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Digital_Jesus posted:That "seasoning" is probably creosote if it's coming off in giant flakes and you should clean that nasty poo poo with soap and water (then fix the exhaust venting in your smoker). I would also recomend getting a can of olive oil spray used for baking and spraying the inside of the smoker down with it after you get done with a smoke and are about to put it away. Helps protect against rust and if you rinse off the smoker before firing it up the next time it won't add any adverse flavors.
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Feb 3, 2014 22:35
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whowhodillybar posted:and the finished product
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Feb 3, 2014 23:50
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coronaball posted:Its crazy how good the smoked jalapeño poppers wrapped in bacon are. Everybody at my party was raving about them. I need to be making these every time I fire up the smoker. Yah, I always try to have some ABT's going whenever I make ribs or pulled pork. They're amazing.
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Feb 4, 2014 00:51
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coronaball posted:Its crazy how good the smoked jalapeño poppers wrapped in bacon are. Everybody at my party was raving about them. I need to be making these every time I fire up the smoker. Last time I made them I ended up with like 90% super mild A&M pepper and like 10% really hot normal ones. It became a great game we played, shoving a whole one in your mouth and waiting.
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Feb 4, 2014 02:26
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Saltin posted:That is a fine looking ham dude. Bet it was awesome. I do something similar (on a smaller scale) at Christmas and it goes faster than the turkey, usually. The interesting part for me was that I sort of walked into that by surprise. The wife told me she had an option of a fresh ham or smoked ham as a Christmas gift from work. I convinced her to go the fresh ham route (thinking it was an uncooked, cured "ham") and she ended up bringing home that 19 pound hog leg a couple days before Christmas. I didn't want to ruin the chance to make a free delicious homemade ham by just cooking/smoking the thing into a giant bone-in pork chop or large amount of pulled pork. So I bought some curing salt, asked around for a bit of guidance, and made the ham. It was quite a bit of work, which also took up quite a bit of room in my fridge while curing. But it was worth every bit of effort. I will happily try it again in the future, most likely on a much smaller scale. On another note, thank you for all of the great discussions on this thread. I have picked up quite the bit of tips and would like share a bit of my 'projects' I have been inspired to work on over the past few months. Lets start with the ol' botson butt  done up a couple ways...  Pulled pork on smoked Mac n Cheese   followed by pulled pork quesadillas  Pulled pork shepherds pie  with more mac n cheese, of course  Moving onto ribs  ....and the rib calzone   Smoked meatloaf and brisket, why the hell not?    Finishing with a breakfast fatty   I caramelized onions in maple syrup, and rolled it up with eggs, hash browns, bacon and green peppers into that (heat attack waiting to happen) fatty Bonus, my  Also 56k warning...sorry if I shitted this page up with too many pictures.
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Feb 4, 2014 04:22
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A+ effort there. Wanna eat that Mac n cheese
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Feb 4, 2014 04:39
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whowhodillybar posted:Also 56k warning...sorry if I shitted this page up with too many pictures. It's 2014, old man. Nice meat.
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Feb 4, 2014 06:50
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I'm renewing my CCNP next week, so I thought I'd get in the spirit with my meat smoking that's happening this week too. Smoking live, wirelessly over the internet in about 24 hours from this post. Heatermeter is running already: http://82.6.249.64/luci Two 5 pound pork shoulders and a 7 pound brisket. I would do bigger but the pork shoulders are the biggest I could buy off the shelf in the UK, and the brisket was a special order as the biggest I could buy off the shelf was 2.5 pounds. Its unfair  I havent yet used the heatermeter as I only built it yesterday, but it already seems awesome and the idea of automating my smoke and being able to go out to the shops without worrying if something has caught fire or the temperature is wrong is pretty cool already. Edit: It was so good. 
Ahdinko fucked around with this message at 13:15 on Feb 10, 2014 |
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Feb 7, 2014 12:11
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Behold my Cold Smoker Mk 1! I haven't been happy with how my bacon comes out when I hot smoke it and I had all these block laying around and a free weekend so here we are. It is ugly as sin but it does work. It is way too fussy to control the air intake so Mk 2 will have an improved opening/vent for the fire box. I have never attempted this before and would love any advice involving time, temp, and air control.
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Feb 10, 2014 20:35
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bunnielab posted:Behold my Cold Smoker Mk 1! Holy crap! What a mess. I love it.
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Feb 10, 2014 21:08
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bunnielab posted:Behold my Cold Smoker Mk 1! This is so awesome.
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Feb 11, 2014 04:13
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bunnielab posted:Behold my Cold Smoker Mk 1! Chiming in to say this is great.
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Feb 15, 2014 14:52
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Jellus. I wish I had a yard. :/
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Feb 15, 2014 15:47
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You might be a redneck if.jpg It is awesome. You put in some effort, I just went out and bought a crappy smoker. Going to smoke some pheasant today, will try to give a report.
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Feb 16, 2014 17:56
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I have some pork sausages from Costco that I'd like to cook along side some turkey legs tomorrow on the big green egg. I'll be cooking them at 250F. Does anyone have any tips for me? How long should it take (approximately)? I figure can put them on halfway through my 3 hour turkey leg cook and they should be fine, and the cherry wood should work well for both the turkey and the sausage.
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Feb 16, 2014 20:28
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I impulse bought a duck at Costco the other day, now I want to cook it on my WSM. Anybody got a good recipe/technique? the Amazing Ribs guy is no help on duck. I imagine you cook at it at 275 or so like you would a chicken?
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Feb 19, 2014 03:50
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coronaball posted:Its crazy how good the smoked jalapeño poppers wrapped in bacon are. Everybody at my party was raving about them. I need to be making these every time I fire up the smoker. I Made some of these a few weeks ago. Everybody loved them. They may become my new food I take to parties.
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Feb 19, 2014 05:30
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i cannot wait for this sucky winter to be over so i can start smoking again. Arrrgh. I want to make nice smoked bacon.
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Feb 19, 2014 05:32
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whowhodillybar posted:
That breakfast fatty sounds awesome. I may have to give something like that a try. 56k?? Seriously?
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Feb 19, 2014 05:36
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coronaball posted:I impulse bought a duck at Costco the other day, now I want to cook it on my WSM. Anybody got a good recipe/technique? the Amazing Ribs guy is no help on duck. I imagine you cook at it at 275 or so like you would a chicken? The only duck I have smoked were tiny little ones, not much more then a pound each. I rubbed them with salt, black pepper, and 5 Spice and sat them in the fridge for an afternoon. Then I made a glaze with the same spices and some agave syrup and smoked them at 275-300 for maybe an hour or two until they hit like 155ish. Then to crisp the skins we piled a poo poo ton of coal from the bonfire into a little brick hutch, threw a grill on top and kept the ducks moving on in until the skin tightened. They were amazing and totally worth all the mud holes they dug in the yard. I still have one in the freezer and about 5 necks I need to do something with.
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Feb 19, 2014 05:45
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Yeah, in short; duck is not chicken. It has a massive amount of fat that you have to deal with. Also the skin is delicious and if you don't render the fat under it, it will be soggy. It's not insurmountable, but smoking is not going to do all of that. You will have to do more, or just waste the skin and wind up with a kind of smoky confit.
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Feb 19, 2014 05:55
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Actually the yard ducks had very very little fat. Shockingly little but idk what really determines how fat a duck is. These were like half way between wild ducks and farm ducks so who knows. They were also pretty young, less then a year old, when we killed them so maybe that has some effect? Duck fat is mysterious stuff.
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Feb 19, 2014 06:15
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The only time I've cooked a duck I did what Alton Brown suggests to do which is score the skin and sit the duck in a strainer above boiling water. The fat runs out into the boiling water and the duck can now be cooked with minimal amount of fat in it. It still came out amazingly juicy and delicious, and the duck fat saved well in the pot. I imagine that'd work for smoking.
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Feb 19, 2014 06:56
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Looks like those local highland beef farmers got some brisket for me. A 12lbs one, but it's 80 euros. They want the same for a 5.5lbs piece of chuck. Pretty expensive, but possibly the only brisket I'll find in 2014.
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Feb 19, 2014 09:26
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I love brisket and I like to think I am a decent bbq'er, but man there's no way I would spend that much money on something as hard to cook as brisket. And properly done brisket might be the best BBQ in existence in my book. That kind of money should be saved for something equivalent to usda prime and definitely dry aged. Smoke cheap meats.
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Feb 19, 2014 10:35
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Finland is weird, I've complained about it before so I'll spare you another rant.
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Feb 19, 2014 12:17
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His Divine Shadow posted:Looks like those local highland beef farmers got some brisket for me. A 12lbs one, but it's 80 euros. They want the same for a 5.5lbs piece of chuck. Pretty expensive, but possibly the only brisket I'll find in 2014. poo poo man. For that money can you not just take a train/boat to England and smuggle meat back?
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Feb 19, 2014 15:03
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Once my house is built and I got a freezer of decent size I will try and get in one of those group buys where a few people buy a whole cow and divide it up. Given the lousy taste in meat that finns got I bet I get the brisket & chuck all to myself.
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Feb 19, 2014 19:50
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Mmmm. Brisket. I looove me a good smoked brisket. Spring cant come soon enough
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Feb 19, 2014 21:30
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