Food Smokers and Smoking Tips/Tricks/Techniques

I fear that if I ever got to Alaska I'll contact home - just to ask if they can send the rest of my gear.

 

I’ll bring a giant cooler of beer and a big appetite

 

Smoking meat forums is down.

 

Man, I love AK. Wife and I went up there to get married. Had never been before, didn’t know anyone - just knew we wanted to go. Got a preacher off the internet and got married outside with the inlet in front of us and the mountains behind us. Now it’s our semi-regular vacation destination. Best trip was out to Cold Bay and then further in Super Cubs to fish for reds and kings. Caught limits every day - saw a hundred eagles a day and several bears every evening. The experience of fishing for 40 lb salmon a hundred yards from the bearing sea with whales surfacing and an occasional seal, while on the lookout for bears...probably the coolest thing I’ll ever do in my life.

 

Do you always take the bottom??

 

Does the ride last more than 8 seconds?

 

Finally... Some greed

Also, make sure she doesn't have Spurs on ... Or do. Whatever works

 

Called the local butcher and order 10lbs of jowls. Jowls were $1.69 per lb. The two larger ones got Black Forest Maple spice (that's all I had or they'd have all gotten this spice) and the smaller 3 got a brown sugar and black pepper rub.

Jowls laid out and weights marked on the parchment paper.

Then the cure and spice weighed out and put in coffee filter (cheap easy and disposable cure/spice holder.

Each jowl rubbed and put in its own bag labeled with weight, date and spice combo then placed in a bus tub and back to the fridge for a week or two. Then they will get cold smoked for 30 or 40 hours over Applewood smoke and then hanged in the basement for a few days to age.

Jowls weighted in at

1090g = 2.40 lbs
965g = 2.13 lbs
787g = 1.73 lbs
615g = 1.35 lbs
645g = 1.42 lbs

 

in for this one.

 

Well finally got above zero. Maybe not windchill LOL but good enough. Didn't even have to zip coat or put on gloves or hat. Been too cold for too long.



Fried up some red onions and bacon in the small cast iron skillet



Good sized chuck of cherry wood on the Jumbo Joe with the grill grates



Spicy pork sausage and Anaheim Peppers stuffed with crab and cream cheese. Wrapped in bacon of course.



Sliced some Colby from a block and buttered sweet burger rolls then threw on the grill grates.



Tomorrow supposed to be in the 20's. Above zero. Steak... Maybe even some wings too.

 

Stay warm buddy!

 

Hey guys, help a bro out.

I just purchased a side of lamb (it's a sheep, he's full grown). I'm going to have the butcher keep me the leg roast (might do the rest ground).

I want to find a way to cook the leg roast on the BBQ. I'm not interested in smoking, it just using charcoal. Wondering if I could use higher heat to roast it in the BBQ (indirect heat of course). I essentially would like to do greek gyros with it this spring.

Anyone have any ideas?

 

I haven't done one yet but amzingribs has some good stuff on it.

https://amazingribs.com/tested-recipes/lamb-recipes/grill-roasted-leg-lamb-lick-smoke

This looks good too.

http://howtobbqright.com/blog/?p=2522

Whatever method you end up doing, take pics and notes please . This is on my list

 

https://www.splendidtable.org/recipes/the-zahav-lamb-shoulder
Always wanted to try this

 

That looks/sounds pretty good! Bookmarked.

 

Sounds like you have mutton, maybe lamb recipes will work but I googled Leg of Mutton recipes and found these.

https://www.farmison.com/community/recipe/how-to-cook-leg-of-mutton

https://www.theguardian.com/lifeandstyle/2004/dec/11/foodanddrink.shopping

 

Good call on the mutton.

 

Looks like you are right! It is mutton.

What about getting a Weber Smoker and suspending the mutton leg while roasting it at high heat?

I like this idea mostly because it requires that I buy myself a new gadget. Might not be worth it because I might lose it in the divorce brought on by me buying too many gadgets.

 

If you want to try out a different way to cook and get a new gadget check out Sous Vide precision cookers. I got one last week to make cheese (keep the water bath at perfect temp for loooong durations) but have also done chicken breasts and Italian beef made out of a Top Round that was fork tender but not falling apart. Long duration cooks at precise temperatures equals tender, juicy, perfectly cooked food.

If you want to check out making a cheddar cheese mash the link:

http://wildguzzi.com/forum/index.php?topic=94046.0

 

Little pork butt action today!