benp
Addicted to ArboristSite
Nice!!!!
Whatcha got Going on there?
Damn. I wish it wasn't subzero out. I've been jonesing not being able to use the grill on a consistent basis
What's Hittin' the Grill or Smoker?
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Nice!!!!
Whatcha got Going on there?
Damn. I wish it wasn't subzero out. I've been jonesing not being able to use the grill on a consistent basis
srb08
Doesn't play well with others
I fired up the grill today and did steak, chicken, peppers and onions, for Fajitas. 18* with no wind, so it wasn't too bad.
I like to take advantage of the nice days, to fire up the grill or smoker.
mybowtie
ArboristSite Operative
Picked up a spiral sliced ham on sale for .69c lb. Comes with a salted Carmel glaze.
Not sure on the glaze, but I'll try it.
Plan on double smoking it tomorrow afternoon with maple pellets. 225* until it hits a IT of 145*
I'll glaze it a couple times when it hits 125*.
I'll update tomorrow with pics after its done.
Not sure on the glaze, but I'll try it.
Plan on double smoking it tomorrow afternoon with maple pellets. 225* until it hits a IT of 145*
I'll glaze it a couple times when it hits 125*.
I'll update tomorrow with pics after its done.
cuinrearview
Red saw lover
I try to get out, and they keep pulling me back in....
mybowtie
ArboristSite Operative
That's a great price... I'd be grabbing a few for sausage.
cuinrearview
Red saw lover
It's funny, I was eyeing stuffers on eBay today. I've made loose sausage in the past but never stuffed.
The pathetic thing about the butts is I have a freezer full of pork from the hogs we raised last summer. I had the butts all turned into steaks and sausage though because I run across cheap meat like this for the smoker all the time.
Oh, plus I just got this sauce worked up for pulled pork
mybowtie
ArboristSite Operative
It's funny, I was eyeing stuffers on eBay today. I've made loose sausage in the past but never stuffed.
The pathetic thing about the butts is I have a freezer full of pork from the hogs we raised last summer. I had the butts all turned into steaks and sausage though because I run across cheap meat like this for the smoker all the time.
Oh, plus I just got this sauce worked up for pulled pork
So did the sauce come out as good as expected?
cuinrearview
Red saw lover
I wanted to replace what thus far I've had to travel to the south to get. I think I've accomplished that, at a minimum. Now the tweaking begins but to answer your question; yes!
mybowtie
ArboristSite Operative
The double smoked ham with a salted caramel glaze was fantastic.
Wasn't sure about the glaze, but wow was it good.
Guess The light wasn't quite right. Looks like a horrible gray color. But trust me it was a normal pinkish smoked ham color.
Wasn't sure about the glaze, but wow was it good.
Guess The light wasn't quite right. Looks like a horrible gray color. But trust me it was a normal pinkish smoked ham color.
brats bathed in brown beer and onions before hitting the grill.
Biigg50
Addicted to ArboristSite
So I thought I was getting regular pork tender loin. Instead I was pleasantly surprised by these little pork butt tender filet. Never heard of these before, very tender and tastes great. Olive oil, smoked salt and pepper. Smoked for 45 min then cooked at 350 till 160 internal temp. Can cut with a fork.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
cuinrearview
Red saw lover
So I thought I was getting regular pork tender loin. Instead I was pleasantly surprised by these little pork butt tender filet. Never heard of these before, very tender and tastes great. Olive oil, smoked salt and pepper. Smoked for 45 min then cooked at 350 till 160 internal temp. Can cut with a fork.
Sent from my iPhone using Tapatalk
Yah, some of the names they come up with to market certain cuts are hilarious. Looks delicious none the same.
mybowtie
ArboristSite Operative
So I thought I was getting regular pork tender loin. Instead I was pleasantly surprised by these little pork butt tender filet. Never heard of these before, very tender and tastes great. Olive oil, smoked salt and pepper. Smoked for 45 min then cooked at 350 till 160 internal temp. Can cut with a fork.
Sent from my iPhone using Tapatalk
Who cares what they call em. They look delicious.
Well I changed/reversed my plan after I found this recipe for Sheboygan brats , http://allrecipes.com/recipe/87053/sheboygan-grilled-brats/
I altered it a bit, 1/3 stick butter, 1 LARGE vidalia onion halved/sliced and a large green pepper cut up and cooked down 15 mins. seasoned w Janes Crazy m/u Salt, added a spoonful of chopped garlic and cooked 5 mins. more, one bottle of local brown ale and covered/ turned down/steamed while I grilled the brats ( about 20 mins.)
put them in the pot and covered for 10 mins.
hot from the oven hoagie rolls slathered w a heap of mayo, 2 slices of provolone, a brat and 1/2 on the bun and smothered w the onion/peppers and some of the beerjuice from the pot.
It was a big, messy pile of deliciousness I had to eat over the plate w a roll of paper towels in front of me and wash my hands, face and beard afterwards. I will definitely cook/eat them again. I noticed 2 of the 5 brats leaked juices as they grilled, one sent a fine geyser squirting up in the air and they both shrunk more than the other 3. After sitting in the beer broth they all were plump again and I could not tell which ones leaked/shrunk on the grill.
cuinrearview
Red saw lover
Up until this, I wasn't there with you. This brought me into your dining room
mybowtie
ArboristSite Operative
Up until this, I wasn't there with you. This brought me into your dining room
I'm right behind you.
benp
Addicted to ArboristSite
Girlfriend is up. New York strips this afternoon.
Outside temp was decent so grill came out.
I think I over did them a touch long.
Girlfriend loved it. Tasted very very good
Outside temp was decent so grill came out.
I think I over did them a touch long.
Girlfriend loved it. Tasted very very good
amberg
Addicted to ArboristSite
Looks like a winner!
Think I have missed a lot of good food pics. since my computer has been out of service!mybowtie
ArboristSite Operative
Starting some venison pastrami. Took mix of sirloin, top and bottom round roasts (8 total) out of the freezer tonight. I'll let them thaw overnight, then into the brine/cure for 12-14 days before they hit the smoker.
I'll post more pics when they go into the 2 week bath tomorrow.
I'll post more pics when they go into the 2 week bath tomorrow.
cuinrearview
Red saw lover
Pins and needles....
Unfortunately my grills and smokers will be cold for a bit as I attempt to re-build the coffers and prepare for a trip next month by working 80 hour weeks so I will be living vicariously through y'all. I did thaw out some pulled pork for lunch for a few tomorrow though.
