Looks great!
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Looks great!
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Quote:
Originally Posted by wyome
Looks awesome...down to last package in the freezer. Next time I fire up the pit I have to cook a few...freezes really well and great to have on hand for lots of recipes.
Water works well with cornstarch as a thickening slurry but if you're using flour, I recommend making a roux with butter, olive oil, or bacon grease (depending on the taste profile you're looking for). Cooking it as a roux will get rid of the uncooked taste of the flour. Alton Brown had a great explanation on "Good Eats" of the food science behind what's happening when making a roux but the shows aren't available on YouTube anymore.
Here's a recipe from Alton for a white roux (just the recipe, no Mr. Wizard-type explanations):
https://altonbrown.com/recipes/white-roux/
Interested for sure, thanks.
I finished off the standard wings last night and that has been my favorite sauce for sure. The base is Frank's Red Hot, garlic, and butter. Always an entire stick of butter, but this time I hand crushed the garlic with a pestle and mortar. I used a tiny bit of cayenne, but the real kick came from the Diablo Arbol sauce I mixed in there.
4 lb pastami going on the smoker.
https://i.imgur.com/ibtRJlu.jpg
https://i.imgur.com/vr5C1ay.jpg
Some thin sliced pastrami.
https://i.imgur.com/yn0E3eN.jpg
Mmmmmmm pastrami
Smoked chicken thighs and armadillo eggs...
Attachment 85590
Attachment 85591
Front quarter wild hog. More of slow Q than smoke job. Sweet heat marinade. Apple smoke for few minutes every hour for about 4 hrs.
Maybe can remember after pics and not just left over pics.
https://uploads.tapatalk-cdn.com/202...96c5bae544.jpg
Apple wood smoked fryers on the Weber Smokey Mountain Smoker. Almost done, it is 276 degrees in the smoker, 136 in the breast meat. Shooting for 150.
Attachment 86202
Perfect timing, I was just looking up recipes for smoked carnitas. That's going to be my group dinner contribution in Moab this weekend. I'm going to try this recipe.
https://heygrillhey.com/smoked-pork-carnitas/
We regularly make carnitas tacos from our pulled pork inventory. A quick hit in the skillet with some butter and yum.
Smoked pork shoulder is great value and incredibly versatile.
Best pair of shoulders cooked to date in my new Camp Chef Woodwind 36 WiFi:
Attachment 86203
I'm planning on doing all the cooking here, then crisping up on a skillet in camp. Hope it works out!
It's hard to beat smoked pork. Shredded pork chimichangas were our specialty at the Stage Stop in Patagonia.
This turned out to be a slower cook than usual, four hours this time. It was cool in the 40's and raining lightly which slowed the rise to 200+ cooking temp. I didn't bother with the insulating welding blanket but it would have quickened the process by an hour or more. But man, the wait was worthwhile. The fryers were brined in the fridge for 7 hours. Great smoke flavor and so very juicy!
The twin pack of fryers from Sam's cost $11.26 and my wife and I will get six or eight meals out of it. We eat better at home.
Attachment 86204
Do you pat them dry after brining? I find that patting meats dry before cooking is an imprudent part of having them be juicy, but I'm not sure what to do with something that's been soaking in a marinade.
Nice color on those birds and no char. Perfect
Quote:
Originally Posted by Hummer
Quote:
Originally Posted by Irving
No, I just pulled them from the brine bucket, drained the cavity and put them on the grill. Didn't review any recipes either. One thing I should be doing and haven't is to keep a journal of our smokes for future reference. The type of meat, prep, ambient conditions, time cooked, etc., would be helpful.
Quote:
Originally Posted by Mykidsdad
Thanks. I'm fairly new at smoking but everything we've done with the Weber has turned out well. The thermometer is pretty important.
Keeping a journal, especially early on, is critical IMHO. Most cooks I do are on auto pilot I've done them so many times but if there's every a lag in the last time I did a certain cook I can refer back to my latest journal entry on that cook to see what the best practices I arrived at to refresh my memory. This was instrumental early on and each time I've switched smokers I will go back to it even on cooks I've done numerous times as it basically starts a new process of feeling out best practices since the variables have changed once again.Quote:
Originally Posted by Hummer
It should! We put in the effort and then portion it out in quart sized freezer bags. It saves a ton of work later and tastes so incredibly good.Quote:
Originally Posted by Irving
I kind of burnt mine, I really need a thermometer I can leave inside. The inside is fine, but my outside is charred.
Brine with apple juice, salt, pepper, pork loin.. It's like bacon without all the fat! Amazing.
Well that sucks. Had some temp control issues apparently.Quote:
Originally Posted by Irving
It came out of the smoker fine, it burnt in the oven. I just put everything in a glass pan, put in my liquids, covered, and tossed into the oven at 350 for 4 hours. I think I should have done more liquid though. That recipe only calls for a 1/2 cup of olive oil. I added a little garlic and some chopped up onion. Everything was black when I got it out. Fortunately the inside of the meat is great and most of the bark is serviceable.
It'll be good enough for dudes in camp.
I use a Inkbird wifi thermometer. Just leave the leads in, and can check the temp from anywhere, even when not home. Not the cheapest option though.Quote:
Originally Posted by Irving
https://www.thermoworks.com/shop/activity/BBQ-Grilling
I use a few of their normal sensors to make sure items are at the correct temp.
I love their timers you can almost hear it no matter where you are in the house.
I use their cheap DOT style for my normal cooking needs.
Malcom of howtobbqright also recommends the thermoworks DOT one.
Ouch. To get to finishing temp, I put the pork into a deep roasting pan with some braising liquid, seal it over with foil, and pop it in the oven for 2-3 hours at 250.Quote:
Originally Posted by Irving
This last time around, I used about half a 500ml bottle of Mexicoke for 2 large pork shoulders.
I feel like I could have sealed better for sure. Must have cooked all the liquid right out.
The sealing around the foil helps drive the temp up as well. My old enamel steel roaster has a rim that makes it easy. I can fit a packer brisket in it. Come to think of it, I probably need to find another like it.
The inkbird WiFi thermometer works flawlessly and is priced nice !
Not having a temp gauge of some sort, contributed to the problem. Unable to monitor IT, it's basically guess work. Which works for wings and St. Louis style ribs. Everything else is time & temp.Quote:
Originally Posted by Irving
Surprised you don't have any kind of meat thermometer.
some of the ones i have not posted pics of b4.
https://i.imgur.com/EdtSnxmm.jpg https://i.imgur.com/O23SWRzm.jpg
https://i.imgur.com/lhmj6Iem.jpg with one answer to . What can i make with leftover pulled pork
https://i.imgur.com/a6hWeSPm.jpg
more pulled pork
https://i.imgur.com/Cg8uSb6l.jpg
spatchcock clucker. Light baking powder rub 3-4 hrs before cook time, let sit uncovered in frige. AWAY from other foods and containers.. While smoker is warming up, i'll remove clucker. stuff some garlic and red peppers under the skin. Light coating of mayo, then seasonings to taste.
https://i.imgur.com/72gfHdil.jpg
4.2 lb leg of lamb, sans shank
https://i.imgur.com/aai6c63l.jpg
and one of the more requested, Meatloaf.
So many ways to cook using a variety of ground meats. I think this one was antelope and pork. Others i've used, my homemade pork chorizo, or hot italian sausage. with either goat, lamb, or antelope. Usually 2 lbs of pork to 1-2 lbs of other meat choices. Free formed to equal weight loaves.
https://i.imgur.com/diuyFw5l.jpg
https://i.imgur.com/XE9ms3Yl.jpg
mmmmmmmm, meatloaf.
That looks great, Great-Kazoo :)
Thanks. Outside of bread crumbs, eggs, and milk. I use almost the same recipe, meat wise, for my chili con carne. Then throw in a nice handful of roasted, diced, poblanos and what ever flavor that strikes me with chili powder.Quote:
Originally Posted by arbol
10lbs of Ribeye for family shindig. Outta da marinade an intu da smoka.
More BBQ than smoke, low and slow to 125?, only couple short, small smokes til ready to slice and grill to order.
https://uploads.tapatalk-cdn.com/202...8e3db5bff5.jpg