I'm wondering how well pineapple juice would work...?Quote:
Originally Posted by Great-Kazoo
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I'm wondering how well pineapple juice would work...?Quote:
Originally Posted by Great-Kazoo
I've used pineapple juice on hams and ribs and chicken...a friend uses it for his pork butt cooks and it always comes out well...Quote:
Originally Posted by Gman
Quote:
Originally Posted by Gman
Fine. FWIW: I've used canned crushed pineapple, drained juice in place of apple. Then last hour used crushed pineapple for basting sauce. Crushed pineapple, cider vinegar & red pepper flakes. Moderate contrast to the juice.
PORK RIBS!!!!
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Chey Dust dry rub
Hickory pellets
225˚
6 hours
Nom!
Thought we had a turkey breast to smoke, nope turned out it was turkey parts...rub em up with some olive oil and http://www.jamesgangrubs.com/ and then drop em in the Pit Barrel Cooker with some bacon wrapped jalapenos...dinner right around 7
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Round roast/steak. Mrs bo's Brazilian BBQ marinade over nite.
215-225°, peach smoke, 2 hrs to 140°, foil wrap rest 1 hr.
Half for gooey thick sweet plum sauce in oven to 160°
Half to quick grill for salads later in week.
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Sent from my SCH-I545 using Tapatalk
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Packer brisket from Costco on the new(ish) Green Mountain Grills Daniel Boone WiFi. I thought it was 'meh' and know where I can make improvements next time but everyone said they loved it even though they knew I wasn't looking for compliments.
That's the down side to any cooking. One strives to make it better than th elast time. tweaks here, seasoning or not there. What most people think is great, one is , thanks but next time i'll..................Quote:
Originally Posted by Jer
BTW: i made the best corned beef, from a briskef flat, to date. Cut with a butter knife tender, tasty etc. The trick is soaking 1 day in fresh water, after 8-10 days of brine.
I mean, it wasn't awful but I was getting conflicting temps from the probes you see and was trying to decide when to drop the temp from 250deg own to 150deg to simulate a rest like when you foil it, wrap it in a towel and throw it in a cooler to keep for a few hours prior to cutting/eating. I think it cooked a little bit long so it was tender but almost too tender and the bark was drier than I normally like it which gave the entire bite a bit of a dry taste even though the meat itself wasn't dry if that makes sense. It also cooked some of the meat's flavor our since it overcooked. It wasn't the worst thing I've ever eaten and for my first attempt at smoking something while not even being home (gotta love technology!) and the fact that everyone liked it I can't be too disappointed. Hell, any mistake you make that you can eat isn't tall that bad of a mistake after all. Next time I will wrap at about 165deg and be present (if all goes right) so that I can probe several areas to make sure my temps are legit. In this case, it's not just tweaking little things here and there to perfect but more of legit mistakes in the process that I know will yield better results.Quote:
Originally Posted by Great-Kazoo
TruthQuote:
Originally Posted by Jer
Praying to the rain gods to hold off for a bit more so I can get my Kielbasa and Brussels sprouts off the PBC in 40min or so...
We re-heated the leftovers for dinner tonight and I must say that it actually tasted better than Friday night when it came off of the smoker, surprisingly. It was firmer and the bark imparted it's flavor into the meat a little bit more to cover up the mushy bland mess I cranked out the other night. lolQuote:
Originally Posted by Gman
Leftovers are the best part of the meal, you cooked yesterday. I make stews and crockpot meals the day before we schedule them for dinner. Day old stew, oh yeah.
Lasagna is another dish that seems to taste better the 2nd day.Quote:
Originally Posted by Great-Kazoo
If it last that long ;)Quote:
Originally Posted by Gman
These sweet italian sausage, chorizo, elk meatloaves just came off the smoker
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Figure another hour before the apricot chipolte glazed ribs are ready.
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I cheated and didn't wait for the weekend ! Ribs-coated with spicy brown mustard and Famous Dave's rib rub,last hour in foil with apple juice mmm !!!
Quote:
Originally Posted by StagLefty
Who waits for the weekend ;)
Kids wanted a smoked meatloaf and garlic mashed potatoes for dinner.
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^ yeah I want it too now haha
Those mashers look a little over done ;)Quote:
Originally Posted by yz9890
Yep. I do mashers like brisket. 12hrs ;)Quote:
Originally Posted by Great-Kazoo
I was out of grated Parmesan so I used Dubliner in the garlic mashed potatoes. Turned out great.
Anyone up for a surprise challenge?
https://www.ar-15.co/threads/158041-...ne-and-a-match
Trying out the new PBC bird hanger :
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Did bunch of skin on chicken thighs, marinated in oil, cider vinegar, shallots, chives S&P & garlic. Topped it off with mayonnaise smeared on skin for an extra crispy bonus.
Gonna free load tomorrow, doing a pork shoulder in the crock pot. Quick sear on the grill, pineapple & orange juice as liquid. Finish with a brown sugar, soy sauce & crushed pineapple glaze.
The kid wanted hotdogs for dinner tonight so I made smoked pigs in a blanket, tomorrow is smoked cheddar pork burgers for lunch.
Just put a 7lb pork butt on the grate in the Pit Barrel Cooker....rubbed it with John Henry's pecan rub, and will wrap it later with some Dr. Pepper and some pineapple bits....
My 1st ever rack of lamb on the Pit Barrel Cooker.
It came out tasting awesome!
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^^ nice
Us PBC guys are going to have to start our own sub forum haha !
The PBC really is KISS simple and a joy to use.
The coals are still hot so I'm starting to smoke Hatch chilis to stockpile for green chili this fall/winter.
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Quote:
Originally Posted by drew890
That's cooked perfectly, bet it tasted even better.
Did 2 racks of ribs (for lunch over the week) and a ribsteak (for dinner tonight). The ribs just had a commercial rub I'd had laying around but they're just for a bit of protein with my salads this week. The steak was "dusted" with Pikes Peak Butcher's Rub from Savory Spice Shop. I decided to smoke it rather than do plain grill after watching some food show that had high end steaks done in a pit smoker. I probably should have waited to put the steak in as it was a perfect medium and I like very rare but I couldn't argue with the taste or how the meat peeled off the bone.
Had a nibble of a left over nub of the ribs after I cut them up and packaged them for the week. Very very nice ... is is lunch time yet?
I did a half dozen chicken boobs on the PBC last night in honor of International Topless Day. 3 with Dizzy Pig Tsunami Rub (kind of a Carribean flair), 3 with Savory Spice Shop's Georgia Boys rub. BTW, the Costco chickens must be from Hollywood, because those breasts were frickin' enormous...
Picked up a Pork Belly last weekend and cured them all week, yesterday smoked with apple till 150* center temp, chilled for about 3hrs then cut a few slices off to try. A little salty for my liking but tasty, next time I'll adjust the amount of salt and cure time. Did one half with Chipotle and the other with crushed Red Pepper.
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Good place to wander through, if they have a storefront near you. Been using their pickling spice for my corned beef.Quote:
Originally Posted by TFOGGER
Quote:
Originally Posted by Buff
Next time try a clean water soak for 8 hours or so.
Won't that remove the remaining "rub"?Quote:
Originally Posted by Great-Kazoo
I was told when the PB gets firm/stiff like a fully cooked steak it's "cured"
Quote:
Originally Posted by Buff
Superficially yes. However that cure has soaked in deep. This older recipe calls for a good scrubbing under water. So not a clean water soak, but good rinse. I was "thinking" corned beef i cure, not the bacon you did.
http://www.primalpalate.com/paleo-bl...k-belly-bacon/
Rinse the belly, and try to remove as much of the dry cure as possible. Use your hands to “scrub” the belly under a steam of cold water.
The purpose of the rub/cure is to pull water out of the PB which prevents bacterial growth. You want to infuse flavors in the meat and fat themselves through the cure but -- other than coating it with pepper of your choice -- not to depend on the rub itself to be the flavor, especially after smoking. The clean water soak would pull salt off the bacon but I'd be worried about it then counteracting the point of the cure -- pulling water out of the meat -- but I'm a novice at making bacon myself so I presume that's not as much of a worry once you've smoked it.
Ah, that makes more sense. Yes, a good scrubbing would get rid of excess salt without letting the meat soak up the water you just pulled out.Quote:
Originally Posted by Great-Kazoo