What's Hittin' the Grill or Smoker?
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Biigg50
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Did a half of pork loin today. Marinated over night in Stubs pork marinade then added salt/ pepper and diced onions. Smoked for 4 hrs at about 140° then finished it at 250° for an internal temperature of 160°. Let it cool for 1 hr before slicing thin for sandwiches. Turned out really juicy and a great smoke flavor.
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Biigg50
Addicted to ArboristSite
Well my oldest Traeger was starting to rust through. So I took the pellet system out and made a pellet barrel smoker. I also added to the hopper and now I can put in 30 lbs of pellets. Making its maiden voyage tonight with 2 boneless butts. Temperature probe says its staying rite at 145 to 150° on smoke. And boy is it making a lot of smoke!
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cuinrearview
Red saw lover
PUDS? UDPS?
cuinrearview
Red saw lover
The duck breasts already came off, finishing the maitakes over higher heat. All with charcoal and hickory
The girlfriend's brother found a boatload of hen of the woods, chicken of the woods, and chanterelles yesterday.
The girlfriend's brother found a boatload of hen of the woods, chicken of the woods, and chanterelles yesterday.
Going for a pastrami grinder tonight...not as salty as the last one. Nom nom!!
cuinrearview
Red saw lover
Finished product. I'm not enamored with the shrooms straight up. They would be good made into soup, or in a gravy or sauce. That duck breast though...
We went back out to the woods. The hen of the woods we're going to try pickled. The two chanterelles and all of the entalomas should be vac sealed for later.
We went back out to the woods. The hen of the woods we're going to try pickled. The two chanterelles and all of the entalomas should be vac sealed for later.
Biigg50
Addicted to ArboristSite
bowtechmadman
Addicted to ArboristSite
I'd like your pastrami recipe if you don't mind, that looks great.
I’ve tried it twice now. One with a brisket and one with corned beef. The brisket I had marinade for a week In mixture. That was straight from the Traeger website. It came out way to salty.
This one was way easier.
Desalinated a corned beef for two days. Changed the water when I remembered. After that just covered it with black pepper balls(a lot)... Some smashed some whole. Added some coliander too. After that pretty basic. Smoke it at 225-245 degrees for about 4 hours. After about four hours, wrap it tight tight in foil or something to keep the moisture in. I did mine for another 3-4 hours with the temp kicked up a little bit (about a steady 245) to get the internal temperature up. Mine wasn’t tight and I could see the juices coming out. My wife actually ate it two nights in a row. She usually doesn’t like this stuff but this one she really liked. Hope this helped and good luck!! Oh yeah...trim the fat before covering with seasoning.
This one was way easier.
Desalinated a corned beef for two days. Changed the water when I remembered. After that just covered it with black pepper balls(a lot)... Some smashed some whole. Added some coliander too. After that pretty basic. Smoke it at 225-245 degrees for about 4 hours. After about four hours, wrap it tight tight in foil or something to keep the moisture in. I did mine for another 3-4 hours with the temp kicked up a little bit (about a steady 245) to get the internal temperature up. Mine wasn’t tight and I could see the juices coming out. My wife actually ate it two nights in a row. She usually doesn’t like this stuff but this one she really liked. Hope this helped and good luck!! Oh yeah...trim the fat before covering with seasoning.
cuinrearview
Red saw lover
That's pretty much how I'd do it, corned beef crusted with pepper and coriander.
Biigg50
Addicted to ArboristSite
Decided to do a beer can chicken today. The barrel smoker worked so good, the family said this was by far the juiciest tender chicken I’ve ever done. Wife is already thinking about Thanksgiving Turkey.
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cuinrearview
Red saw lover
No pics but I kept the WSM busy today. Started three butts late last night. Those finished up this afternoon and I kept it going for four chickens, a wood duck, and a wild turkey breast. Just finished breaking down the chickens. I'll vac seal some pulled pork and chicken tomorrow after it cools. Also got two saws running and helped mama plant some flowers and clean out the garage. Busy day!
Biigg50
Addicted to ArboristSite
Marinated some big boneless chicken breast for 24 hrs in Stubs pork marinade. Then added salt/pepper and some brown sugar. Smoked at 180° for 3 hrs then brushed on some honey and bumped it up to 275° till it hit 160° internal temp.
Turned out tender, juicy and it’s got a lot of flavor. Gonna have a chicken sandwich.
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bowtechmadman
Addicted to ArboristSite
I'd be a little worried about doing poultry that low afraid of spoiling the meat before cooking it. I go higher (push 300) for first couple hours on chicken or turkey then drop down to 200 till finished. Good luck and smoke on.
Finally did some pastrami w/ venison a week ago and turned out amazing...thanks for the recipes gents! Kicking myself for having not done it years ago.
Finally did some pastrami w/ venison a week ago and turned out amazing...thanks for the recipes gents! Kicking myself for having not done it years ago.
