Food Smokers and Smoking Tips/Tricks/Techniques

We eat them for breakfast a lot

 

Ah quite yerh bitching and give her a hug

Pork is getting to hard to come by around here, I did pick up a couple pounds of bacon but cooked the last of it tonight. Center cut.

Pork brined is always good at least IME. Salt brine (which is bad for both of us) and some sprigs of thyme, basil and bay leaves. Can adjust it after that with other seasonings. But rinse it well after brining.

Keep looking for heritage pork around here used to be able to get it at the farmers market in the past.It was the pork before they starting breeding for the damn things to be so lean, AKA the other white meat.

Depends on what she bought, but you can never go wrong with brining in salt and seasonings to your taste. And smoking low and slow. At least IME. Either any cuts of heritage or those new fangled porkers. An hour or 2 is long enough at 1/3 cup of kosher salt per 2 cups of water longer it can taste more like ham. Which is OK too..

Relax Curt and for Gawds sakes don't over cook it LOL! 145° - 150° and let it rest covered for 15 minutes (assuming you sliced it ~1.5" thick) and you will more than likely be fine. And then some.

Relax and you will do fine. But probe in multiple places to make sure you are up in the 145° area all over.

 

I'll have to google tasso more tomorrow. Got a link or a recipe?
Time to try to sleep. got a whole 2 hours last nite. Golden years my ass.

 

My mother who has had a stroke and is in her mid 80's says Golden years my ass. They should be called the rust years.

Wonderful. Just Fucking wonderful.

 

you basically marinate it over night then grill it on both sides for a minute or two depending on thickness. Slice up and put it on some tacos, obviously without the bones

 

No hugs will be given just yet, did I mention she spent $200! on a lot of BS.
Looks like the slices are 1/2 or less, I will know more tomorrow.
Thanks for the advice fellas.

 

It’s just cured spicey pork Cajun style

 

https://carlsbadcravings.com/al-pastor/

 

This. Can add to lots of dishes for added kick

 

Great in beans long as you add it last and don’t boil the flavor out of the meat

 

Those damn bones get in the way either vertically or horizontally when you go to slice it. And the sear on the outside of the meat are the most important IME.

With all the gear and options I have still haven't figured out the best way yet. Rotisserie works better than vertical hang.

But IME neither one is the equal of Istanbul. Or TJ.

However alcohol may have been involved...

But neither comes even close to street vendor "monkey meat" on a stick in the Philippine Islands. Of all the foods I have cooked I feel it is the best that I have ever reproduced to be the "best of the best"

Pork on a stick, banana ketchup marinade. And some other secret ingredients. Bones had to go though..



Slice thick and grill hot. But more than one way to skin that cat...

 

Went to sams club yesterday . For pork only had pork chops like 6 in pack and limit one . Sure local pork supply not too bad seen some at a small meat market by my moms house . Picked up some chicken thighs . Deboned and stuffed with of course stuffing lol. Came out out ok .

 

Is this still the smoking thread? asking for a friend...

 

Am cyclist. Am smoker.

Let's smoke.

Coworker has been asking about smoking so I'ma bring him a few snausages tomorrow for him to bring home to entice him into it and I may have further thoughts about ditching the smoking....we'll see.

There hasn't been an overall shortage of anything around here, been able to find enough, maybe with some delays by a day or so, but that was just like a run on the grocery stores when this whole thing started, not concentrated to meats. BUT. Even before this whole shin dig, what I have NOT been able to find...turkey breast. Either dry or brined. Nowhere seems to keep it anymore If/when I come across that, I'll definitely be doing another short-smoke of turkey, sausages, who knows what else.

PS I did that chuck roast in the instant pot to bring it up to temp at 205. It worked but could have been better. Now I know for next time, or just do it in the IP from the start. Made great tacos for Taco Tues/Cinco!

 

I just saw Kent Rollins do that, looks tasty!

 

Reverse seared, thick chops coming up.

 

I’ve got some bratwurst I was gonna throw on the smoker this weekend. Any reason I can’t give them a beer bath too? Would that come before or after smoke?

 

I'd cook them in the beer to absorb that flavor and then the smoker to crisp them up...

 

before

yep

 

Awesome, thank you both.