What to put in the smoker this weekend?

[Brian]

4+lb pork shoulder resting with dillo dust rub
Attachment 63785

3lb pork cubed & seasoned for 1st foray in to some Sweet italian sausage. This will sit for 24+ hours before hitting the meat grinder
Attachment 63786

There's 2 lamb shanks still in brine & a lb of german brats defrosting.

Everything but the italian sausage will hit the smoker around 1ish. Do a low smoke maybe an hour before kicking it up to 225. Drop the lamb shanks over the usual suspects carrots, celery, some tomatos, GARLIC onion, maybe some fennel.
Figure get everything done today, probably a bird tomorrow. That will feed us for a few. After we seal and freeze left overs to smaller portions.

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.

[DenverGP]

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.

[yz9890]

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.

[Jer]

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.

[TFOGGER]

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.

[Dave]

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?

[TFOGGER]

Did you do one 3 lb slab or break it up into smaller ones?

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.

[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.

[Aloha_Shooter]

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.

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.

[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..