Meat smoking thread

maillet282

maillet282

If you bleeding, Imma fix you
Moderator
Location
Ontario Canada
TheCrabby1 said:
And the verdict is ? ? ?
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ribs where a little salty but that could be from either the brine or the rub I threw on before smoking. but they disappeared and everybody was asking for the recipe. smoked them for 4 hours with Hickory and finished them off in the oven to crisp them up a bit under the broiler. ( didn't have space on the BBQ for them with the few side dishes people brought).

even the kids loved the ribs and brisket
 
maillet282

maillet282

If you bleeding, Imma fix you
Moderator
Location
Ontario Canada
Looks good. Still waiting for that pork loin to come up to temp so i can pull it and smoke it a bit linger to thicken up the sauce

the chicken is for tomorrow nights supper
 
maillet282

maillet282

If you bleeding, Imma fix you
Moderator
Location
Ontario Canada
Chicken is done. Pulled the pork loin and added some more seasoning, apple juice and bbq sauce to what was already in the dish and sent it back to the smoker u til the fries are done in the air fryer ( 30 ish minutes or so) should be a good supper
IMG_5621.jpeg
 
TerryD

TerryD

Total Tease
Supporting Member
Location
Covington, Va
Xterrorista said:
When did you get a barrel smoker? Do you like it? Seems like a PITA to me but have tasted some hella good food out of them..
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This is a Brinkman Smoke 'n Grill. You can lift the entire cooking chamber off the fire pot. It's super easy to use and makes great food. I've had it for several years now, I use it for my "too big for a Weber but not worth feeding the Bandera" cooks.
 
BEEFY

BEEFY

I Smile when Gasoline Can Freeze
Location
Prince George, BC, Canada
I picked mine up at Princess Auto a few years ago and it has been decent. It was on sale for around 80.00. Not the greatest but for the price has been good. It will do thin sliced but not shaved sandwich meat.
 
maillet282

maillet282

If you bleeding, Imma fix you
Moderator
Location
Ontario Canada
meisanerd said:
Looking at picking up a meat slicer so I can do my own lunch meats, Im getting tired of doing it by hand. Any recommendations, things to look for, things to avoid?
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The wife bought me a commercial grade slicer. It was about $500 CAD. But well worth the cost. Im able to slice 20 lbs of pork belly without needing to let the thing cool down
 
meisanerd

meisanerd

Sliders
Location
Edmonton, AB, Canada
maillet282 said:
The wife bought me a commercial grade slicer. It was about $50 CAD. But well worth the cost. Im able to slice 20 lbs of pork belly without needing to let the thing cool down
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Which one do you have, I was already kinda leaning that way as they also handle cheese better? I've started down the dark path of research and determing features, which might end badly...

Hey, since Im looking at a commercial machine, completely automatic would be handy... well, needs 220V, guess Im gonna run a line to the kitchen for that... Since Im ripping everything apart to install that, might as well do new cupboards, maybe upgrade the appliances at the same time... $500k in plans later, wife says to stop, and I dont get the meat slicer :(
 
maillet282

maillet282

If you bleeding, Imma fix you
Moderator
Location
Ontario Canada
meisanerd said:
Which one do you have, I was already kinda leaning that way as they also handle cheese better? I've started down the dark path of research and determing features, which might end badly...

Hey, since Im looking at a commercial machine, completely automatic would be handy... well, needs 220V, guess Im gonna run a line to the kitchen for that... Since Im ripping everything apart to install that, might as well do new cupboards, maybe upgrade the appliances at the same time... $500k in plans later, wife says to stop, and I dont get the meat slicer :(
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Sorry my post should of read $500 CAD. But here is where she got it from. Im linking to the exact one i have

www.consiglioskitchenware.com

Meat Slicer 10" Blade - .42 HP / 250ES Belt Driven Professional Semi Automatic Meat Slicer

Our semi-automatic meat slicers will take the leg work out of cutting your finest cold cuts; salami, prosciutto, hams, and so much more. We understand that many of our customers are looking for extra fine cuts, especially for traditional European cured ham. Our slicers offer the precision blade...
www.consiglioskitchenware.com www.consiglioskitchenware.com
 
Peacemkr45

Peacemkr45

Test Drive
Location
DFW, TX
I made a mistake of having this thread open when my wife walked by and saw the burnt ends. She said "It's been a while, you need to make those again" so guess what I just put on the smoker? Wood this time is Maple, Apple and a bit of Cherry. I personally wanted to do ribs but "happy wife, happy life" made the final decision.
 
Peacemkr45

Peacemkr45

Test Drive
Location
DFW, TX
Did about the same thing on Sunday except due to my lazy ass, I slept in to 9 AM. Had to pull it at 5 as I was only at 170 IT and finished in the oven at 300, then 350. We generally eat late due to everyone's schedules so I was making Mac and cheese from scratch, finished that then pulled the pork from the oven at 206. Let it rest for 5 minutes and started pulling. Dinner was served at 7:05. I was aiming for 7PM. Good smoke ring, great flavor but, as expected, the bark was lame. It was quite juicy and I had to stop my wife from picking while shredding. Daughter tasted it and said it wasn't even worth feeding to the dogs and that she'd be willing to dispose of that abomination for us. She took a huge bowl for lunch. What a considerate daughter.
 
Peacemkr45

Peacemkr45

Test Drive
Location
DFW, TX
Peacemkr45 said:
Did about the same thing on Sunday except due to my lazy ass, I slept in to 9 AM. Had to pull it at 5 as I was only at 170 IT and finished in the oven at 300, then 350. We generally eat late due to everyone's schedules so I was making Mac and cheese from scratch, finished that then pulled the pork from the oven at 206. Let it rest for 5 minutes and started pulling. Dinner was served at 7:05. I was aiming for 7PM. Good smoke ring, great flavor but, as expected, the bark was lame. It was quite juicy and I had to stop my wife from picking while shredding. Daughter tasted it and said it wasn't even worth feeding to the dogs and that she'd be willing to dispose of that abomination for us. She took a huge bowl for lunch. What a considerate daughter.
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Follow up - Lunch for work. I took a good sized bowl of both the pulled pork and the mac and cheese and filled the office with the smell of BBQ. Had 5 people asking me for a taste. 1 of them was a former pitmaster. He could tell (even after being microwaved) that it was finished wrapped in an oven. I got love and compliments from everyone on it and the pitmaster wants my BBQ sauce recipe. Last time I went through something like that, I got talked into catering a Christmas lunch for 85 employees. Not doing that again.
 
Peacemkr45

Peacemkr45

Test Drive
Location
DFW, TX
meisanerd said:
Did you smoke the mac and cheese too?

We had a batch of cheese get over-smoked for deli-style usage so have been making mac and cheese or alfredo sauces out of it, its sooo good that way.
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Normally I do but this time since a couple of hours would be off smoker, it didn't make sense to smoke it. I also used Colby Jack instead of my typical Gouda/Gruyere blend.
 
ThatGuy

ThatGuy

Need Bigger Tires
Supporting Member
Location
Big Island
IMG_8651.jpeg

And now a word from a cheater! Here’s my pastrami made by soaking a flat cut corned beef overnight, followed by sous vide at 145 overnight followed by an hour of light smoking on my gas grill. Not authentic but still tastes good and I even made it while my big bosses were in town so the effort is low.



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We know return control of this forum to real men who know how to play with meat!
 
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