Maggie’s THE "NOM NOM NOM" THREAD
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it’s an Old Country Pit, All American. Offset stick burner with horizontal and vertical box. I can cook for my entire street if I want to.
The only reason why I own one is the wife broke down and bought one.
I never use it, I hate microwaves.
These new thin smoker's suck.
It's like riding a rank unbroke horse all damn day trying to get some place.
Can't build a decent bed of coals they won't draw properly to handle it.
I will have the old smoke's fire box rebuilt asap.
It's like riding a rank unbroke horse all damn day trying to get some place.
Can't build a decent bed of coals they won't draw properly to handle it.
I will have the old smoke's fire box rebuilt asap.
Time to wrap...internal temp was 163 degrees...color looks good. Total smoke time was 6 hours
Well...I can't believe how well things turned out. Wrapped the butt and cooked at 260 for 2 more hours.
Total cook time was 7.5 hours. I then took the wrapped butt and placed it in a cooler and covered it for a long rest. We had a ways to go before dinner at the party. It sat in a cooler wrapped for 2.5 hours. When it was time to eat, the butt had cooled to 144 degrees....yahooo
The bone pulled out with no resistance and the meat shredded without effort. I added a little rub and mixed it in. Totally moist and juicy.
I thank everyone who helped make this a complete success.
Pork butt on at 9:45. Int temp 99, smoker is 196 at the rack. Three beers in. Going to be a long day... :-D
You can run that smoker on up to 225 without any dammage to a pork butt.
My brisket weighed 13 lbs after trimming, boy was it an ugly reject in the sale pile.
Problems getting smoker settled in and finaly meat went on at 3PM.
Since it was small it started to sweat at i t of 150 around 11pm.
I did not need it till noon or later so I wrapped tight put it in a pan and slow rolled it at 220 so it wouldn't wake me too early.
It woke me at a perfect 7AM, nice.
I opened the foil and let steam out and out of oven, recovered it and let it rest.
By the time I got to it the temperature had hit 205 degrees.
Epic failure on the BBQ circut that extra 5 degrees on a large 16+lb brisket would have been ok but this one would not hold as a slice test.
The crowd showed thier anger and as a show of utter disgust shoved it in thier mouth's like wild animals.
The ham and sausages needed a knife to cut.
My brisket weighed 13 lbs after trimming, boy was it an ugly reject in the sale pile.
Problems getting smoker settled in and finaly meat went on at 3PM.
Since it was small it started to sweat at i t of 150 around 11pm.
I did not need it till noon or later so I wrapped tight put it in a pan and slow rolled it at 220 so it wouldn't wake me too early.
It woke me at a perfect 7AM, nice.
I opened the foil and let steam out and out of oven, recovered it and let it rest.
By the time I got to it the temperature had hit 205 degrees.
Epic failure on the BBQ circut that extra 5 degrees on a large 16+lb brisket would have been ok but this one would not hold as a slice test.
The crowd showed thier anger and as a show of utter disgust shoved it in thier mouth's like wild animals.
The ham and sausages needed a knife to cut.
This was the bounty that came off the smoker yesterday. Even the cornbread. Not pictured is the slab of bacon that went into the greens.
Pork butt and brisket went in at midnight.
Pork butt and brisket went in at midnight.
S
S Roche
Guest
Question for all you southern folks about greens. I was at some friends place in Louisiana years ago and they served some type of greens. They had a wine bottle with hot peppers mixed with vinegar to put on them. What kind of greens do you eat and will they work in a garden near the SD / NE line?
If you all are looking for a finishing sauce for pulled pork this one is my go to.
www.thesmokering.com
My buddy has another one I will have to ask him what it was. He said he thought it was better than the above, but he said its different so really hard to tell.
The Smoke Ring
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My buddy has another one I will have to ask him what it was. He said he thought it was better than the above, but he said its different so really hard to tell.
Mostly collard or chard greens. Stew em down with stock and pork belly(or some other meat).
The peppers and vinegar is easy to make. Get a selection of hot peppers and garlic, some throw some whole black peppercorns in, then boil up some white vinegar and pour it in and seal it... Easy to make. Good on fried chicken, fish, eggs, etc...
So a family friend had to go up close to the Great Lakes for some classes and had a few extra days. He knew someone and they went out fishing and got a lot of lake trout and Cisco. He brought back a bunch and asked me if I would smoke him some. After a lot of reading about the best ways to smoke fish (lake trout in particular) here is what I did:
1. Dry brine consisting of 4 cups kosher salt and 1 cup brown sugar. Blended in the KitchenAid for 5ish min. I didn’t use all of this so I bagged the rest and labeled it for future use. Unfortunately I forgot to take a picture yesterday either putting into the brine or taking out. Basically I got a big tupperware tub and put down a layer of brine mix (mix) then a layer of fillets and liberally coated them with the mix and continued with that until all fillets were in the tub and coated. Put that into the fridge for 6ish hours and then wash the mix off. I put all the fillets onto plates and back into the fridge for about 16 hours (overnight plus some after I had some chores to do this morning).
Here they are coming out of a 16 hr overnight in the fridge to form the pellicle:
Looking good so far!
Now for some cherry wood:
And to get the smoker up to temp and into the smoker they go!
I didn’t time them (should have but knew I was cooking to temp so wasn’t too worried this time) and they all came off at different times based on their temperature. I pulled one at 145* for me and my wife and the rest my friend wanted taken all the way to 161*. Here they are all smoked up:
I think they look awesome! I tried a small pinch of one and while it was pretty salty I did like the flavor! Next time I’ll have to experiment with a less salty brine mix. Finally I let them all rest and come to room temperature before getting them all vac packed and back into the freezer:
Thanks for looking! Final notes I’d say that cherry wood is going to be a really nice wood for smoking fish. Also I think I’m going to look for a way to brine the fish that doesn’t use as much salt. My wife and I don’t mind but my friend has had heart issues and really watches his salt. He knows what I did and is still really looking forward to getting them though!
Hope y‘all enjoy!
JBPilot
1. Dry brine consisting of 4 cups kosher salt and 1 cup brown sugar. Blended in the KitchenAid for 5ish min. I didn’t use all of this so I bagged the rest and labeled it for future use. Unfortunately I forgot to take a picture yesterday either putting into the brine or taking out. Basically I got a big tupperware tub and put down a layer of brine mix (mix) then a layer of fillets and liberally coated them with the mix and continued with that until all fillets were in the tub and coated. Put that into the fridge for 6ish hours and then wash the mix off. I put all the fillets onto plates and back into the fridge for about 16 hours (overnight plus some after I had some chores to do this morning).
Here they are coming out of a 16 hr overnight in the fridge to form the pellicle:
Looking good so far!
Now for some cherry wood:
And to get the smoker up to temp and into the smoker they go!
I didn’t time them (should have but knew I was cooking to temp so wasn’t too worried this time) and they all came off at different times based on their temperature. I pulled one at 145* for me and my wife and the rest my friend wanted taken all the way to 161*. Here they are all smoked up:
I think they look awesome! I tried a small pinch of one and while it was pretty salty I did like the flavor! Next time I’ll have to experiment with a less salty brine mix. Finally I let them all rest and come to room temperature before getting them all vac packed and back into the freezer:
Thanks for looking! Final notes I’d say that cherry wood is going to be a really nice wood for smoking fish. Also I think I’m going to look for a way to brine the fish that doesn’t use as much salt. My wife and I don’t mind but my friend has had heart issues and really watches his salt. He knows what I did and is still really looking forward to getting them though!
Hope y‘all enjoy!
JBPilot
Just sent @1J04 a pic of my meat.
Yes you did, Sicko!
Looks damn good Brother!
PS: You Really Take Shity Pics !!!
I really do! The screen on my ph is about 1.5"x2", so I have no idea what they actually look like. LOL
Filled up my smoker this weekend. Only thing not pictured is 3 racks of ribs that I cooked for a friend. I did KC style burnt ends for the first time. Trimmed the flat and point almost completely separated, then when done, fully separated and cubed up the point, rolled in some Stubbs Sweet Honey & Spice, then back on the smoker for 30 minutes. They were good, but I thing I am a bigger fan of my salt & pepper rub. We vacuum sealed up and froze a bunch of it for future consumption. Shares a couple foil tins with friends and neighbors.
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I love Alaskan King Crab Legs. Dinner tonight with a baked potato and some fresh, local corn
Ok, all the pulled pork talk/pictures convinced me. I bought a pork butt at the store tonight. It’ll be a few days before I do it but I’ll post up pictures when I do.
Wont be long before we are all jerking our chickens.....
Spicy Jamaican Jerk Dry Rub
Ingredient List
2 tbsp. granulated garlic (NOT powder)
2 tsp. cayenne powder
2 tsp. dried thyme
2 tsp. dried parsley
2 tsp. sugar (I used organic brown coconut sugar)
2 tsp. granulated onion (NOT powder)
2 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. allspice
1/2 tsp. black pepper
1/2 tsp. nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. crushed red pepper
Mix well. Will do one large chicken or 2-3 pounds of wings. Coat the chicken or wings with a little olive oil before adding the spice so it binds better
I know y’all been putting up your favorite meat stuff, and it looks great. The wife enjoys a garden, so here’s a little pay off from her hard work. Will do the zucchini and squash on the grill with some Dillo dust. Got a big slab of salmon to do with it. Should be smelling good around here about 7pm.
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I need to get a pic of "squachini". Cross between last years black beauty zucchini and crookneck squash. I guess that makes it 75:25 squash:zucchini or something like that.
First wood add.
Thinking I need as much smoke up front because as soon as this sweats I will wrap it in foil to let it stew in its juices.
In the past I kept a pan of water under the cut to keep the interior of the grill humid. Now I added a drip pan with the foil I intend to wrap the meat in. Hoping to capture any early juice that drops and use it to steam the wrapped meat.
Im a Caveman Poor. I need to get a thermometer.
Thinking I need as much smoke up front because as soon as this sweats I will wrap it in foil to let it stew in its juices.
In the past I kept a pan of water under the cut to keep the interior of the grill humid. Now I added a drip pan with the foil I intend to wrap the meat in. Hoping to capture any early juice that drops and use it to steam the wrapped meat.
Im a Caveman Poor. I need to get a thermometer.
Porkulus is in the foil and put to bed for the long haul.
Ribs and pork belly will join it soon.
Ribs and pork belly will join it soon.
In a dry rub???
I have wet rubs with scotch bonnets or other such pepper. This is strictly a dry rub
Breakfast for dinner. Wild hog sausage with eggs and potatoes. Next year need to add a bit more heat to the sausage mix, as this is mild Italianish and I prefer hot.
I won't let my meat beat me, God damn it!
I can beat my meat!
I can beat my meat!
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