What to put in the smoker this weekend?

[yz9890]

Those pre-cooked ones need to be watched. 1 minute they're @ 135, next 175. I pull all mixed meats @ 160-165 tops.

The uncooked, 20-30 min on smoke, then over to the grill for final touch. Apple/hickory with a touch of mesquite. WE like mesquite, unfortunately too much and it taste bitter (to me)


Slightly OT. I'd like to say thanks to everyone who's contributed to this thread. The recipes, helpful hints and overall positive vibe is nice. Not to mention the impressive meals you've done.

I've heard that smoking anything that has been cured already is somehow bad or difficult. Do I need to look for un-cured sausage when I smoke it?


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[buffalobo]

Couple chicken beasts and a pork loin.

Brats and butternut squash going now.

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[Great-Kazoo]

I've heard that smoking anything that has been cured already is somehow bad or difficult. Do I need to look for un-cured sausage when I smoke it?


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Un cooked or un-cured? Cured meats are Ham, bacon, brats, etc. Don't know why or where you heard this. We buy what we like, never paid attention to it being one of the other. Now fish, that's something we're very selective where it's been raised, farmed or caught.

Cured vs. Uncured

• Cured meats can easily be distinguished from uncured meats by their texture, color and aroma. The salting process leaves the muscle fibers slightly denser than before, as proteins in the meat contract. This is why ham's texture is distinctly different from the texture of a pork roast, even when the two cuts come from the same part of the animal. The distinctive ruddiness of cured meats is also immediately recognizable, differing from the paleness of uncured pork or the deep red of beef. Most important, cured meats possess deep and complex flavors created by beneficial bacteria, yeasts and enzymes during the curing process.

Read more : http://www.ehow.com/info_8276025_dif...red-meats.html

[Buff]

[Great-Kazoo]

Did you make enough for everybody ?

[Buff]

LOL..... My daughter heads to UW at the end of the week, it was her "special" dinner
Also had sweet corn and some kick ass spuds too.

[clodhopper]

My 15 yo son asked if he could help with the smoker this weekend, he has assisted several times before. This is his way of saying he is hungry for smoked meats. I responded I was too busy to do it, but he was welcome to give it a shot. He dug a flat of chicken thighs out of the freezer and convinced his mom to do the rub while he got the smoker prepped. Three hours later we were eating awesome. Sorry, no pics......and no leftovers either. Weird, we never seem to have any leftovers from the smoker.......

[DenverGP]

Just finished rubbing down 10 pounds of pork belly to cure for bacon. 5 pounds got a maple/brown sugar rub, the other 5 pounds got a pepper/spicy rub. Rubbed down, sealed them up in plastic bags, and into the fridge. It'll go on the smoker on sunday for 4 hours or so.

Picked up 50 pounds of seasoned oak firewood which will be the main fuel. Picked it up over at Sante Fe Sand and Gravel. And I already had a bunch of large chunks of my usual flavor woods to add in. Got chunks of hickory, mesquite, apple, cherry and pecan.

[TFOGGER]

Did wings on the Pit Barrel yesterday. All evidence has been demolished.

[MarkCO]

Just finished rubbing down 10 pounds of pork belly to cure for bacon. 5 pounds got a maple/brown sugar rub, the other 5 pounds got a pepper/spicy rub. Rubbed down, sealed them up in plastic bags, and into the fridge. It'll go on the smoker on sunday for 4 hours or so.

I am considering trying to make smoked bacon this fall. Where do you buy the pork bellies at?