Got two pork butts/shoulders, two big yardbirds, and three racks of ribs in the smoker today. Wife's got a bunch of AA friends coming over. No pics, don't wanna let the heat out.
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Got two pork butts/shoulders, two big yardbirds, and three racks of ribs in the smoker today. Wife's got a bunch of AA friends coming over. No pics, don't wanna let the heat out.
Wha....that's just un-American!Quote:
Originally Posted by Great-Kazoo
Un- American. Is that another ethnicity i haven't heard of ?Quote:
Originally Posted by rondog
I've got an elk roast that I want to smoke for a friend's party. Any suggestions on how to keep it moist?
wrap in bacon. There's 3-4 web sites with venison recipes.. I end any roast with an hour + foil wrapped, using liquid. The go to is apple, however i've had great results with orange juice, lemonade or a basic beef broth. No more than 1/4 c. YMMVQuote:
Originally Posted by Rucker61
http://www.smokegrillbbq.com/smoked-...st-recipe.html
http://www.smokingmeatforums.com/t/6...oked-elk-roast
http://www.food.com/recipe/smoked-venison-roast-97741
Pork shoulder went on at 545 this morning. http://uploads.tapatalk-cdn.com/2016...ccdab61c08.jpg
No Thermometer?Quote:
Originally Posted by blacklabel
No thermometer. I'll run it at 275 for 5 hours, make sure it's 165ish and then foil for three hours before I pull it off.
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Gonna use the PBC to do up hot dogs and hamburgers today.....my girls went vegetarian awhile back :( so fairly light duty use on the smoker today....the burgers will be cheese stuffed though
It was 165 after 5 hours. Now it's wrapped and the first batch of poppers are on the smoker.
That's a damn shame. I haven't tried burgers on my UDS yet, might have to do that next weekend.Quote:
Originally Posted by wyome
We're doing elk loin steaks and corn on the cob on the smoker grill for the 4th of July dinner. Follow up with fresh apricot pie and homemade ice cream. Perfect weather, good friends and family at the cabin--it's a great day!
Pork shoulder went on early this morning, it'll be paired with beans and some asparagus I put in a foil packet with bacon drippings and cracked pepper. Blueberry grunt and ice cream for dessert.
I started to smoke some elk loin and chicken in a mesquite dry rub, but the damn smoker kept tripping the GFCI outlet... wound up having to grill them instead. Whats the point in a free electric smoker from a garage sale if I can't plug it in to the outdoor outlet?
I'd rather not run an extension cord from a non GFCI outlet and leave the door or window ajar letting in the smoke.
If you're going to run a cord, go with a heavier gauge than normal. I'm running a 4' 10/3 i built.Quote:
Originally Posted by Sawin
Uh....maybe there's something wrong with it and that's why it was "free"?Quote:
Originally Posted by Sawin
Marinated pork loin and veggies smoked on the Pit Barrel Cooker...
Attachment 66120
Just put 2 bls pork loins in the PBC. Soopers had buy 1 get 1 free yesterday.
and done !! Potato salad and cantaloupe with :
Attachment 66248
Did a chicken - little over 3 hours in the smoker and then finished on the grill. http://i.imgur.com/TiATQiU.jpg
That's a nice tan on that chicken. Looks nice and relaxed too.
Got a new smoker the other day.
Had to sell my old one to a lucky forum member because it was too much to bring along.
Have my first batch of Salmon (that I caught yesterday) going right now.
Pic of fish is the fillets drying after brining overnight....
Taking advantage of the $2.99 ribs from kings
Attachment 66420 Attachment 66421 That's an applesause, chili powder mix for the lat hour of cooking. I did a mustard base, then chili powder, brown sugar, red pepper flakes, salt, GARLIC, GARLIC and more garlic, for the initial rub.
Did my first 2 racks of spare ribs today for my Mom's birthday dinner. Did 5 hours with Hickory smoke the first 1.5 hours, took the meat temp to 195. Then mop and sizzle on the grill for about 5 minutes a side. Best ribs I have had in a while. Served with grilled Zucchini, Red Potato Salad and Sour Cream Chocolate cake for desert.
Wife and I were in Vegas a few weeks ago and decided to hit up the Wicked Spoon buffet at the Cosmo. Decent place, but they had something that was out of this world. Center cut side bacon, that was about 1/4 thick and 4"x2" in size. Smoked to absolute perfection. The fat just melted away the second it hit your lips and then it was perfect lightly maple and apple smoked bacon perfection on the tongue. I must repeat this.
Anyone got any good recopies for curing and smoking your own side bacon?
Smoked a small prime rib on my Pit Barrel Cooker tonight.
I'm pretty happy with the results.
Quote:
Originally Posted by drew890
Looks real good. Nice to see you didn't overcook it.
Wow that looks good.Quote:
Originally Posted by drew890
Smoked some lasagna the other day and will be doing some apple/cherry smoked Palisades peach cobbler with 1lb of butter for richness.
Thanks! The Pit Barrel Cooker makes life easy.Quote:
Originally Posted by vossman
Just put a pork shoulder in my Pit Barrel. Best purchase I've ever made for outdoor cooking !!!
3 hours smoked with olive oil and spices,1 1/2 wrapped in foil with apple juice. Falling off the bone :
Attachment 66457
You smoked a pork shoulder in 4.5hrs? What was the weight & at what temperature did you smoke it at?
I smoked a 9lb butt that took about 12 hours on sunday.
Pit Barrel Cooker cooks a lil hotter, 290-310, than low and slow smoker. Times are usually about half of what most smokers run. Still get the smoke ring, and awesome this took all nite/day taste.
Will not make ribs any other way now....
6 pound shoulder-smoked to 160 internal and then 195 wrapped in foil.Plus in the PBC the meat is hanging and I think that makes a difference. Falling off the bone good !!!Quote:
Originally Posted by Jer
Quote:
Originally Posted by StagLefty
Being a devote Olive Oil base rub guy. I would suggest you try mustard. Never a fan of the stuff, ever. Then decided to give it a try in place of the Oil. Very happy with results, especially how the dry seasoning soaked in.
Thanks-always looking for new ideas. The apple juice in foil came from you also I think.Quote:
Originally Posted by Great-Kazoo
Agreed on both accounts. Cheap yellow mustard coat on the outside and apple juice for the foil.
Quote:
Originally Posted by StagLefty
Quote:
Originally Posted by drew890
OR try orange juice, if there's no apple in stock ;)