- Location
- Ontario Canada
Since a couple of us are also into smoking of the proteins. Here’s a place to chat about our recipes
Meat smoking thread
- Thread starter maillet282
- Start date
- Location
- Covington, Va
Not much recipe here.... 
Pork gets the Music City rub from Pepper Palace.
Beef gets salt and pepper.
I generally use apple wood chunks with charcoal for my heat since I don't have a good supply of stick wood. Brisket gets cooked over oak though.
I do want to try some sauced ribs hot n fast style with my new Vortex on my Weber. Gonna be next weekend before I have a chance though.
Pork gets the Music City rub from Pepper Palace.
Beef gets salt and pepper.
I generally use apple wood chunks with charcoal for my heat since I don't have a good supply of stick wood. Brisket gets cooked over oak though.
I do want to try some sauced ribs hot n fast style with my new Vortex on my Weber. Gonna be next weekend before I have a chance though.
- Location
- Ontario Canada
The wife and I are planning on throwing some wings on the smoker this weekend.
- Location
- Ontario Canada
“ A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.“
got that from here
https://www.nytimes.com/2012/03/28/dining/the-art-of-making-your-own-bacon.html
- Location
- Ontario Canada
Got about 3 lbs of prime rib roast marinating getting ready to throw in the smoker to make some beef jerky. 
- Location
- Livermore, CA
- Location
- Burtonsville, Md
I understand what you mean about smoking meat , I can never keep it lit after I fill my pipe with it
should've used the bong
- Location
- Ontario Canada
And 3 hours of smoke to go
- Location
- Ontario Canada
Needs to finish smoking and then still needs t dry out a bit longer
- Location
- Ontario Canada
And done
- Location
- Burtonsville, Md
Miiiiiiiiine !!!!!!!!!!!!!!!!!!!!! ^^^^^^^^^^^^^^^
- Location
- Ontario Canada
And we are at it again. Ribs are for anniversary supper. And while I am at it. Making come bacon for tomorrow mornings brunch
- Location
- Ontario Canada
Busy day. Throwing the 12 lbs of pork belly in the smoker this morning for the next couple hours with a mix of Alder and Maple smoke.
- Location
- Ontario Canada
- Location
- Covington, Va
I did some ribs on the Weber last night with my Vortex. They turned out pretty good. I've got to do it some more to get it figured out exactly. The meat pulled clean of the bone but was a little tougher than I normally like.
I also didn't have any BBQ sauce to glaze them with once they were ready but they still turned out good.
Next to try some chicken wings on it. You're supposed to be able to replicate the deep fried style crispy skin so that'll give us a healthier option for those.
I also didn't have any BBQ sauce to glaze them with once they were ready but they still turned out good.
Next to try some chicken wings on it. You're supposed to be able to replicate the deep fried style crispy skin so that'll give us a healthier option for those.
- Location
- McMinnville, Orygun
Cold smoking Cheese for Next summers feasting.. Plus, added some Black pepper to cold smoke.
added bunch of ice, to keep Cold. Getting too warm outside to smoke butter.. .
Olive oils, and spices no problem in warmer temps.
added bunch of ice, to keep Cold. Getting too warm outside to smoke butter.. .
Olive oils, and spices no problem in warmer temps.
- Location
- Denton, TX
What woods do you prefer?
- Location
- McMinnville, Orygun
Pecan, and apple. a mix of 50/50 Seems to be the best flavors.
- Location
- Denton, TX
Most of my smoking was done in central TX so Pecan was a favorite "everything" wood.
- Location
- McMinnville, Orygun
I should take the chain saw, buzz some Cherry slices real Thin, and split into chunks. To give a flavor smoke. I run Canola oil for Bar oil, so the wood would be safe. ;-)
but too much work. Cheaper to by Pellets in the 20 pound bag that last me long time.
but too much work. Cheaper to by Pellets in the 20 pound bag that last me long time.
- Location
- Ontario Canada
- Location
- McMinnville, Orygun
Nice Meat!!! bacon.. drooling.. great colors
Oh wait. that is Canadian Ham.. for them Northern folk. ;-)
Oh wait. that is Canadian Ham.. for them Northern folk. ;-)
- Location
- Ontario Canada
No Canadian ham is a different part of the pig.
- Location
- Denton, TX
1L19
Bought an X
- Location
- Sacramento
I've been cooking for a lot of years and this is best BBQ site I've ever seen from a seasoned pro. It's kind of cluttered but the amount of free information is astounding. I like it so much I ripped the entire website so I have it offline if I ever need it.
AmazingRibs.com
Let me throw out a few things just to encourage you to check it out...
Basic Meat Science for Cooks
Best competition chicken ever
Best BBQ Ribs You Ever Tasted - On A BBQ The Way Champions Do It
Columbia Gold, A South Carolina Mustard BBQ Sauce Recipe
Grill Roasted Peking Duck Recipe
Buying Guide To Kamado, Ceramic, Egg Smokers And Grills
I've really not seen anything the guy can't do. He's got a recipe for just about anything and he's got the science and the competition skills and the equipment reviews. He's even got a whole "History of BBQ" section. If you cook I urge you to check it out. You won't be sorry. Meats up!
AmazingRibs.com
Let me throw out a few things just to encourage you to check it out...
Basic Meat Science for Cooks
Best competition chicken ever
Best BBQ Ribs You Ever Tasted - On A BBQ The Way Champions Do It
Columbia Gold, A South Carolina Mustard BBQ Sauce Recipe
Grill Roasted Peking Duck Recipe
Buying Guide To Kamado, Ceramic, Egg Smokers And Grills
I've really not seen anything the guy can't do. He's got a recipe for just about anything and he's got the science and the competition skills and the equipment reviews. He's even got a whole "History of BBQ" section. If you cook I urge you to check it out. You won't be sorry. Meats up!
- Location
- Ontario Canada
That’s where o got my bacon recipe
- Location
- Covington, Va
Been running the big smoker all morning. Found some pork shoulders on sale and grabbed a big chuck roast as well.
Tossed some chuck-brisket burgers on as well to have for lunch. Some Duke's mayo, bread and butter pickles and some shredded pepper jack made for a tasty snack!
Tossed some chuck-brisket burgers on as well to have for lunch. Some Duke's mayo, bread and butter pickles and some shredded pepper jack made for a tasty snack!
1L19
Bought an X
- Location
- Sacramento
What do you do with all the meat? Freeze it? Share with family? That burger is making me freaking hungry I haven't eaten... on a fast day.
- Location
- Covington, Va
On a smoke like this most of it will get frozen in 1lb packs for quick meals later. But I doubt the chuck makes it that far. My youngest is a brisket fiend and she's already foaming at the mouth for it.
- Location
- Covington, Va
1L19
Bought an X
- Location
- Sacramento
Nice ring.
- Location
- Ontario Canada
Gettibg a 5 lb Brisket ready for the smoker this am. Going to start smoking at 8. Should be ready just in time for dinner 
- Location
- Covington, Va
I have a flat in the fridge but I think I'm headed to Christiansburg to pick up a set of tires for the Moto4.
- Location
- Ontario Canada
Chicken in the smoker. For dinner. Smoked with cumin and chilli pucks in the bradley. Tastes amazing. Ended up sneaking a wing as a taste test. Wife also made corn bread
- Location
- Ontario Canada
- Location
- McMinnville, Orygun
Fine looking Meat!!
- Location
- Burtonsville, Md
^^^^^^DITTO^^^^^^
- Location
- McMinnville, Orygun
Now this looks really good.. some of yea boy's have the correct smoker for this.. Figure you will enjoy..
I do cold smoke, But no soft cheese.. Now, i find this.. oh boy.. looks tasty. and with layer of smoke, drooling..
View: https://www.youtube.com/watch?v=V9hys8tG5Rs
I do cold smoke, But no soft cheese.. Now, i find this.. oh boy.. looks tasty. and with layer of smoke, drooling..
- Location
- Covington, Va
Gobble gobble
