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Quote:
Originally Posted by Great-Kazoo
How was the dillo dust on the pork? I have a ton of those shakers, and usually make my own rubs, and just use the DD for shaking on top of stuff afterwards. Maybe I should give it a try on something I'm smoking.
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Pork Butt, rubbed with Meathead's memphis dust, and smoked with hickory and apple wood. Coming off the smoker after about 6 hours, meat is at 160F, getting wrapped in foil with a little angry orchard, and then in the oven for the last 43 degrees. About 2 hours till it's ready to pull.
Does anyone with here with a WiFi equipped GMG know if your phone needs to be on your home network to control it? Or do you just need cell/data service.
For now you have to be on your home network. I would like more control of the firmware to be able to set ports and forward them and be able to access it from outside the home network like I do all my other devices. My guess is it will be in a firmware update sooner than later as it's the next logical step.Quote:
Originally Posted by yz9890
I've got 3 lbs of belly that's been in a basic cure for 7 days going on the Pit Barrel tonight... we'll see how it turns out.
Did you do one 3 lb slab or break it up into smaller ones?Quote:
Originally Posted by TFOGGER
I may have goofed. I got it from the Korean market at Sable and Exposition, and didn't realize until I got home that it was cut into slices about 5/8 of an inch thick. Worst case, it'll be over cured and really salty, and a bitch to slice. Next time, I'll be more careful to get it as a single slab.Quote:
Originally Posted by Dave
Ah, yeah you might end up being too salty. Buuuut, you might have great fodder for potato leek soups and breakfast casseroles. Any dish with potatoes will soak up a lot of salt, just cut back on the recipe's salt addition if you end up using it for that.
Use them as a way to get bacon bits for potato salad, chowders, pasta, etc. Next time, after your one week basic cure, try tossing one of your bellies into a ziplock bag with dark real maple syrup for 3-7 days before smoking it. The bulk grade stuff is good enough.Quote:
Originally Posted by TFOGGER
Bacon off the smoker, looks and tastes AMAZING...now the chuck roast for dinner is out there for the next 2ish hours. Savory Spice Shop Flatiron Prime rib rub, with olive oil and a metric crapton of minced garlic..
Pit Barrel Cooker about to get a small spiral sliced ham...
No rubs, just smoky kingsford charcoal goodness...and an apricot glaze at the end
Getting ready to pull ham from smoker. Peach was our fruit this year.
sent from my electronic ball and chain
Did a standing rib roast, mesquite/hickory wood mix and a simple rub down with salt, pepper and garlic powder. Then laid some fresh rosemary and sage on top and cooked it at 250* until it hit 130* internal. The dogs always love me when I do one of these as they get the fat cap diced up into their food and untrimmed rib bones as snacks.
Both were pretty tasty.
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doing a mesquite flank steak with chili's tonight. maybe some stew this weekend. Suppose to be the right weather for it.
Yeah, I was going to do ribs on Sunday outside, but now I'm thinking I'll toss them in my dutch oven and go with some asian spices and sauce. I like the OJ/honey one from good eats.Quote:
Originally Posted by Great-Kazoo
I've been thinking about picking up a Big Poppa UDS Kit and building an UDS smoker. Does anyone have experience with them or smoking on an UDS?
Quote:
Originally Posted by Great-Kazoo
And ready for slicing, after a 5-10 minute set.
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Do yourself a favor....Quote:
Originally Posted by blacklabel
http://www.pitbarrelcooker.com/
Big fan, as close to idiot proof as they come. This coming from an idiot...Quote:
Originally Posted by wyome
I saw those but don't have the extra funds to put out the money for one.Quote:
Originally Posted by wyome
Just ordered mine today. I'm looking forward to getting my hands on mine.Quote:
Originally Posted by wyome
I was really happy to learn that these were founded here in Colorado by a veteran and are 100% US made.
:-)Quote:
Originally Posted by drew890
Nothing smoking this weekend, but I did finally get a new grill
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Quote:
Originally Posted by DenverGP
Best time to grill is when the weather's shitty. You really appreciate the effort that much more. OR you say screw this and start drinking early[er] .
Coloradan (in spirit): Of course I grill while it's snowing. I just have to put some boots on before I step outside ...
I hear that! I always make sure I snow-blow and shovel a path to the grill/smoker so I can out there in my Crocks no matter what. Go ahead, make fun of me for the Crocks. Comfy as hell, but dorky looking? Yep. I really don't care about lookin good any more. I scored the most beautiful woman in the world and she loves my cookin, so I'm golden.Quote:
Originally Posted by Aloha_Shooter
Crocs? Can't be any worse than me running out in camo'd winter boots, shorts and t-shirt ... only problem is that actively falling snow gets into the boots when I'm wearing shorts ...
Had a guy wearing sweat pants tucked into cowboy boots the other day.
You get his number, or another of your regulars??Quote:
Originally Posted by Irving
Also thanks those cfl's are headed north. +'1d you for it. IF i could find the link in your signature line for feed back
I'm actually really glad to hear they went somewhere helpful. You get the rest to Brandon?
I'd have preferred a warmer day but at least it's not actively snowing. Have a Hawaii Club pot-luck meeting tomorrow and Sam's Club had pork butts for $1.48/lb so I rubbed a couple 8-pounders last night and put them in the smoker a few hours ago with applewood pellets. Internal temp is 97 so far ...
Did up some chicken wings in the Pit Barrel Cooker....yummy stuff
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I cooked a couple of those Sam's pork butts with applewood last weekend. They were a couple of the best I've done so far.
Some beef ribs from my Pit Barrel Cooker. So good, I can't wait for the weather to break so I can make them again.
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Pork butt trimmed up, going on the smoker at 8am.
If we don't get some decent weather soon, the next thing going in the smoker is my head...LOL
Stuffed and smoked a yard pheasant yesterday.
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Today will be a pork loin roast.
Don't need nice weather to smoke.....do my best cooks in the coldQuote:
Originally Posted by TFOGGER
Not so much a statement about the feasibility of smoking stuff, more a statement about my feeling towards the recent weather.Quote:
Originally Posted by wyome