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  #601  
Old 12-30-2019, 10:35 AM
CDNOutdoorsman CDNOutdoorsman is offline
 
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Brisket has been on since 11pm last night. Trimmed it yesterday, injected it with beef broth/Worcestershire, rubbed with Kosher salt, pepper, garlic, onion. Wrapped it this morning at 7:00am (150 deg) before I went to work. will take a look at noon and see how its coming. Looking forward to brisket tonight and leftovers tmrw.
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  #602  
Old 12-31-2019, 09:27 AM
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Tasso
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  #603  
Old 01-16-2020, 02:07 PM
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Purple Garlic Chicken Wiejska
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  #604  
Old 01-17-2020, 04:39 PM
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Chicken Wiejska blooming
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  #605  
Old 01-17-2020, 07:57 PM
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Quote:
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Chicken Wiejska blooming
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  #606  
Old 01-26-2020, 01:29 PM
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Default Candy Salmon

Motivated by Nog ,but adjusted for my frugal nature and sensibilities.

3 day soak , now going down under my furnace cold air intake for a 3 day dry
Glaze will be Amaretto based.I like nut flavors on my salmon. Used to serve Grilled Salmon with toasted Almonds and a Amaretto Cream Sauce in the Hotel in the early 90's
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  #607  
Old 01-29-2020, 03:03 PM
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Default Final Glaze

Final Glaze and then into the smoker early tomorrow
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  #608  
Old 01-29-2020, 03:37 PM
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do you glaze during the smoking as well or only before during the drying process?
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  #609  
Old 01-29-2020, 04:00 PM
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Quote:
Originally Posted by CDNOutdoorsman View Post
do you glaze during the smoking as well or only before during the drying process?
Only during drying and left long enough to develop a good pellicle which is desired to get proper smoke adhesion.

Only time I ever baste high sugar on my grill is when Hot Smoking as a finishing glaze.
This will be a low temp-cold smoke.
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  #610  
Old 01-29-2020, 04:03 PM
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Quote:
Originally Posted by omega50 View Post
Only during drying and left long enough to develop a good pellicle which is desired to get proper smoke adhesion.

Only time I ever baste high sugar on my grill is when Hot Smoking as a finishing glaze.
This will be a low temp-cold smoke.
When you low temp what internal do you take it to? I was struggling last time to get mine over 145 without it getting too dry.
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  #611  
Old 01-29-2020, 04:07 PM
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When you low temp what internal do you take it to? I was struggling last time to get mine over 145 without it getting too dry.
.
In smoker only for flavor.
Not concerned with IT
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  #612  
Old 01-30-2020, 09:39 AM
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3 hour Smoke session and will age 2 days at low temp to mellow
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  #613  
Old 02-16-2020, 10:30 AM
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Pepperoni Recipe
100 lbs meat 60%-80% lean ground- Beef,Pork, Game,or mix
30 oz Salt
5 oz cure
5 oz Pastrami Spice
3 oz Black Pepper Ground
3 oz Cayenne for Medium Hot -5 oz for Hot
1 oz Chili Powder
1/2 oz ground Anise seed
1 1/2 oz whole Anise Seed-Add after grinding
1 oz Garlic Powder
8 oz Sugar
19 lbs Ice Water

2 lbs Binder -Optional
Sheep casing-smoke as desired
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  #614  
Old 02-28-2020, 05:48 PM
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Lomo

Picked up a nice small loin. 2/3 Lomo 1/3 Dry Cure Back Bacon
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  #615  
Old 02-29-2020, 10:56 AM
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Great weather for smoking some homemade wieners





Grandkids gobble these up fast

recipe

smoked hot dogs.pdf
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  #616  
Old 03-08-2020, 11:00 AM
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Default Dry Cure Back Bacon

Trade for TP
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  #617  
Old 03-08-2020, 01:17 PM
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Default Smoked Ribs

Smoked ribs are a family favorite. I spend a lot of time making mine. Usually prep and rub the day before. I leave the salt out until about 1/2 before smoking though. Salt in to long before will ham the ribs.
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  #618  
Old 03-16-2020, 09:29 PM
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Hey peeps!

Kinda new to the smoking thread, need some guidance (jumping in with both feet here).

Built a barrel smoker, wanna do 4 moose roasts on Friday.

Gotta figure out recipe(s), have apple wood, and a fair bit of maple, but the maple hasn’t been curing for long. I burnt some larger chunks in the fireplace on the weekend and it seemed to go fine on top of some oak coals. Also have a bit of oak from pallets.

Any recommendations on brine /recipes for a rookie?
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  #619  
Old 03-19-2020, 03:28 PM
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Well see if the image shows, went with a dry rub, hammered it in good with a tequila bottle, see how it goes tomorrow
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  #620  
Old 03-19-2020, 04:30 PM
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First batch of pepperoni sticks on deck, just hoping to consult with the experts here.

After mixing/final grind--let cure overnight in fridge? Or stuff, then let cure overnight in casings?

Using a Bradley 6 tray smoker--I'm told casings will stick to racks, so use hooks to hang?

-100F for first hour with damper open

-125F for next 4 hours with damper 1/8 open

-170F for an hour with damper closed

-100F for last hour

Ive watched countless videos and read instructions--the heat/temp combos seem to be all over the place and I hear if left on too long, will taste like an ashtray.

Any advice is greatly appreciated.

Thank you
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  #621  
Old 03-29-2020, 08:39 PM
Deezel Deezel is offline
 
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Default 3-2-1 Rootbeer Ribs

Here's my first attempt at smoked ribs on the new pellet smoker.

Ribs were marinated overnight in A&W rootbeer. I had removed the membranes prior to soaking in rootbeer. They were then covered in Oakridge BBQ Dominator Sweet Rib Rub, back and front.



I preheated the smoker to 225°F with fruit wood pellets and smoked them for 3 hours. Here they are on;



and after 3 hours;




I then laid them meat side down on a bed of brown sugar, maple syrup and butter. To this I added a couple oz's of Cranberry Gingerale. They were then sealed and put back on the grill for 2 hours.




Here's what they looked like when I took them out of the foil.



The ribs then went back on the grill for another hour to get a good bark on them. I had coated them with bbq sauce right away and again at the 30 minute mark. Here they are at the 30 minute mark





and here they are right after I took them out. I covered them in tinfoil and let them rest for 15 minutes or so.


And finally, here's what the finished product looked like.





I can honestly say that these were the best ribs I've ever made and am extremely happy that we purchased a pellet grill. Before this, I did all my smoking in a Bradley smoker. The Bradley produced some terrific ribs, but nothing like the pellet grill does. For those wondering, it's a Green Mountain Grills Jim Bowie.

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  #622  
Old 03-31-2020, 10:04 AM
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This is how Bacon is really made.

https://www.youtube.com/watch?v=4wPH...wG3bFP0_NV%3A6
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  #623  
Old 03-31-2020, 12:25 PM
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  #624  
Old 04-05-2020, 06:02 PM
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I have four racks of beef jerky waiting to go in. 2 racks of cracked pepper and garlic, and 2 racks of Cajun. I can’t believe the difference in taste and texture when you give it an hour or so to form a pellicle.
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  #625  
Old 04-07-2020, 06:18 AM
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Back bacon, cannot even compare it with the low quality kind you buy in the store



Some pork jerky to


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  #626  
Old 04-07-2020, 09:44 PM
ThinBlueLine ThinBlueLine is offline
 
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Quote:
Originally Posted by Hollingsworth View Post
Some ribs I smoked when I first got my smoker.... Delicious.
Man, that looks great!
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  #627  
Old 04-15-2020, 01:12 PM
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I don't want to derail this awesome thread and if it is not allowed please delete.

Just curious what Pellet Smokers you guys are using? Anyone have a Rectec or Broil King? Been researching to buy one. The Green Mountain guys seem to be happy with them and they are a lot cheaper than a Higher end smoker just contemplating if it's worth it to Pay more for a Rectec or Broil King?

Thanks boys
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  #628  
Old 04-17-2020, 05:02 PM
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No-Frills had Centre Cut Sirloin End Pork Chops on for $1.97 lb limit 2 tray packs of 6.
So I cold smoked them for 6 hours and popped them in a 48 hr brine. Then will hot smoke to 140F and flash on the grill and make a Kasseler Rippchen.
Kraut it up for Sunday dinner.

Not ideal. but still better IMO than the reverse Kasseler that everyone seems to get away with in Canada
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  #629  
Old 04-19-2020, 11:36 AM
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Default Kasseler Day

Out of the brine and into the smoker
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  #630  
Old 04-19-2020, 03:31 PM
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I figured it was a good day to smoke something so I loaded the smoker with a couple racks of back ribs, two pork shoulders and a slab of pork belly. Everything got some of Meathead's Memphis Dry Rub and the pork belly also got a layer of coffee & black pepper rub. I started the pork belly with hickory smoke for an hour and then added the pork shoulders and ribs and switched to applewood smoke.

I'm doing the 3-2-1 method for the ribs and modified some Kraft original BBQ sauce with some Boylan's rootbeer, Jim Beam Devil's Cut bourbon and some fancy molasses, reduced til it's nice and thick.

For the pulled pork I also made Soflaquer's Carolina mustard sauce and a vinegar finishing sauce. These are the most amazing sauces I've ever tasted and am so grateful the recipes are available on the internet!
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