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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
lol i’ll help it along
No big deal not your fault, I’ve seen pages with 20 gigs load better than the last page with one.
We did it!
One of my resolutions is to cook/smoke at least once a week. I hardly cooked at all this year because of school/work/etc.
Also keep your eye out at your local establishments for discounted pork loin if that’s your thing. I loaded up at like 1/5 cost last year near this time. Trimmed some fat and vacuum sealed it, just had our last center for dinner tonight. Always good.
i love smoking pork loin, it’s cheap and delicious.
I also like that it’s quick to cook and is not a life commitment.
Yeah telling you I bought out the market last year, had big six pound cuts for like $10 for the whole cut. I came home with 7 or 8 of them.
They sell the damn tenderloins for like 7.99 a pound, still not a horrible price, but you can get some damn good deals on the NY pork rush here.
My dad bought one of those tiny brinkman bullet smokers for the lake house.
did Baby backs today. Turned out really well albeit over done.
the damn thing doesn’t give a temperature only “warm/ideal/hot” wtf.
water pan ran out at some point and I think that raised the temp too high
Smoked wings for about an hour, then finished them off in a deep fryer. First attempt since getting a fryer, and they were phenomenal.
Anyone ever smoke venison summer sausage? Been fucking around on my new smoker a bunch, and my brother has a whole bunch of lean venison meat that we might experiment with.
Yeah. Good stuff. Make sure to include plenty of fat.
Any recommendation on casings?
I got these. Thought they were good. Held a lot and in my experience it’s a lot better stuffing casings when you can do a lot at a time. I’m too lazy for smaller casings. LEM makes good products for venison prep too imo. Do you have a grinder and something to stuff the casings with?
LEM Products 126B 2 1/2 x 20-Inch Non-Edible Fibrous Casings (Mahogany)
I’ve also made brats (natural casings though) and smoked them. Real good use of ground venison too.
Got some Plowboys Yardbird rub for Xmas. Debut run on some thighs for dinner tonight.
Did ribs this weekend lazy bitch style, but it turned out so well I think I'll do it that way from now on
Douched them with smoke for about an hour on the smoker and then moved them into the oven at 275 for an hour with sauce on them. Then wrapped the pan in foil for 90 minutes. Then took off the foil for 30 and applied more sauce.
Threw them on the grill and put some more sauce on them for like 5 minutes before wrapping them in foil and letting them rest for a couple hours in a cooler wrapped in a towel.
They had a nice smoke ring/smoke flavor and were tender without falling off the bone
That seems like a lot of work. What’s the reason for not just leaving them on the smoker the whole time?
Backyard char siu pork tenderloin
Did two butts today sorta hot/fast while wfh. Got pulled pork for the next week.
Arkadin You’re a Rec Tec guy, right? I’m going to get one but not sure whether the 700 or the 590 should be my target? Thoughts?
Generally don’t cook for large groups but would like to be able to handle a packer brisket or turkey, etc. Would the 590 accommodate these larger pieces of protein?
Ark doesn't post here anymore
Anybody else have experience with the Rec Tec?
You can definitely do a full packer on the 590. I was between the two but went with the 700 bc I wanted it for the 10% of the time the extra space would be handy.
I just got the 340. The 590 should be fine for what you want.
call them and ask if you have questions. They are very helpful.
I went with 590 because I’d expect it to get up to temp quicker and will be more efficient with pellets since a smaller volume to warm.
Like the others have said, plenty of room for a packer or turkey. If there is ever a time I need to cook more than that, I’ll make use of my kettle- or finally have an excuse to get a kamado...
Had the 700 for a year and it's been the best purchase I've made in a long time. Can't recommend it enough.
Bacon wrapped, gouda & avacado stuffed chicken thighs
And gouda stuffed moink balls
(I’ll see myself out)
Spatchcock chicken dry brining and rib tips resting in rub for tomorrow. I'll try to remember to take pics.
TIL about Moink balls.
I love meatloaf, bacon, bbq sauce, and smoked things. Moink balls are speaking my language.
I made those with about 3/4 ground beef and 1/4 pork breakfast sausage
The times before when I went 100% beef the meatball was too bland, imo, even with lots of killer hog rub mixed in em
I tried some a while back with mostly breakfast sausage and they came out WAY too rich
This ratio was by far the best I've done
Smoked pastrami anyone?
One of my favorites
Good cook today but I have major meat sweats now
Fancy mustard, havarti cheese, rye bread. Nice weekend treat.
Reggie Washington do you start with a corned beef?
Yes I’ve done it several times now with varying success. Some have turned out well and some now so good.
I made my own pickling brine and brined for about a week. Took it out of the brine and desalinated for about 8 hours. Got a good spice grinder and used this rub (https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=758)
Smoked for about 7 hours or so at 225 and then cut as thinly as possible. Turned out awesome. About to buy a meat slicer though. I think it’ll be worth it.
Found a pretty fatty piece of flat brisket at Sam’s club. I’m sure point would be great too.
I got some of that maple bourbon seasoning from Derek Wolfe and lemme tell ya, it fucking sucks on venison