What to put in the smoker this weekend?

[TFOGGER]

We did a small rib roast for the 4 of us on Boxing Day. There are no pics, and darn little left of a 5 lb roast...

[Hummer]

Fun fact of the day: Smoking cheese can make you cough.







Smoking pepperjack, cheddar and mozzarella with apple chunks and wine barrel chips at 90F. Ice tray below the cheese keeps it from melting. All is now vacuum packed to age at least 3 weeks to infuse the smoke throughout the cheese blocks. It's a first time experiment using 6 lbs. of WallyWorld cheeses. We also cold smoked 2 lbs. of cream cheese. Added a little more heat to smoke a moose sirloin. Sliced the moose thin over salad this evening along with smoked cream and salmon gravlax on crackers.

It all goes perfectly with my 2012 Cabernet Franc, aged to perfection.

[buffalobo]

Salmon stuffed portabella mushroom and plain buttered portabella on the Chimp.

If you're unarmed, you are a victim.

[buffalobo]

Damn, folks been slackin.

We use the pellet grill/smoker couple times a week.

Doing some country pork ribs tonite.

Meat Church Honey Hog(mrs bo fav).

Brown a little at 450? and turn down to 225? til they start to fall apart. Mop with with KC sweet sauce after turn down temp.

She likes heavy carmelized sticky 5 napkin ribs. Me too.

Will try remember after pics.



If you're unarmed, you are a victim.

[buffalobo]

Just the left overs.



If you're unarmed, you are a victim.

[bradbn4]

I gave away my smoker so I am just out of luck here....but I did cook up a good ribeye steak...

According to the temp, I cooked it well done - but - that was just on the edges of the 2"+ steak.
I really needed to cook it a bit more because the tail kept slapping me in the face as I enjoyed the steak sandwich.
I am more of a fan of just a touch over medium. The spiced fried onions did provide a good flavor mixture for the meal.

Next time I will add a bit more than just pepper to the meat.

[eddiememphis]

Next time I will add a bit more than just pepper to the meat.

Always dry brine your meat. It adds flavor and helps retain moisture.

https://amazingribs.com/tested-recip...l-wet-brining/

[3beansalad]

A little steak for dinner

Sent from my SM-G998U using Tapatalk

[eddiememphis]

King Doops has bones on sale. Both baby backs and St. Louis. I bought a rack of Louie's.

I didn't have time to dry brine them since it was an impulse purchase.

I brush them with honey hot sauce to hold the rub on. A home made rub with very little salt since I usually dry brine my meats.

Go here https://amazingribs.com/ to read about meat science and why you should always dry brine. Great website.

They are in the smoker now over some cherry wood. Then I will put them in the oven at 225 degrees for three hours to finish 'em off.

[theGinsue]

A little steak for dinner <image removed in quote for purposes of brevity>

Sent from my SM-G998U using Tapatalk

Damn brother, that looks absolutely delicious! Job well done (so long as the steak wasn't!).

King Doops has bones on sale. Both baby backs and St. Louis. I bought a rack of Louie's.

I didn't have time to dry brine them since it was an impulse purchase.

I brush them with honey hot sauce to hold the rub on. A home made rub with very little salt since I usually dry brine my meats.

Go here https://amazingribs.com/ to read about meat science and why you should always dry brine. Great website.

They are in the smoker now over some cherry wood. Then I will put them in the oven at 225 degrees for three hours to finish 'em off.
<image removed in quote for purposes of brevity>

I smoked some ribs about a month and a half ago (3-2-1 method). Cherry wood is the perfect choice for those ribs. Enjoy brother - it's hard to beat a well smoked rib!



I bought a whole beef brisket @ Sams Club this week. Applied a rub and refrigerated it yesterday. I recently found out neither my wife nor my daughter enjoy smoked meats (I'm working to get them mental health checks now) so I cut the brisket in a 60/40 ratio. the 60% went on the charcoal drop-box smoker (Maple, Apply and Mesquite, with a chuck of Hickory thrown in during the smoking process) @ 0100 this morning and the 40% is wrapped in foil and in the oven now. Both should be ready by 5:30 this evening for dinner.

I also bought a Pkg of boneless/skinless chicken breasts and a pkg of thighs. These all got about 12 hours in brine. The breasts were them pounded flat, each half cut into 2 pieces and placed in a marinade (we call it "Kris' Chicken" - you can find the recipe in the site recipe thread); these got grilled. As for the thighs, I applied the same rub I used on the brisket and 6 of them went on the smoker while 4 more were just grilled.

All of the chicken is done and in about 30-45 minutes I'll pull the brisket off the smoker and out of the oven and let them "rest".

I also threw 2 large Sam's Club All Beef and 4 bun-length Ball Park hotdogs on the grill for the minions (not sure which they'd prefer I I cooked up both types.

Meat-fest for the family dinner tonight. I'm so tired from staying up all night (it sure isn't like it was when I was younger) so I'm concerned I won't enjoy it as much as I'd like too - but the family should sure be appreciative of my efforts.


ETA: Not all of it, just what I put on the table to serve it up. Even the minions wanted to try the brisket (both smoked & un-smoked). They loved the smoked brisket.