Author Topic: Smoking while shutdown (Read 8174 times)

Oh Mah · « **on:** April 03, 2020, 02:28:47 PM »

I'm smoking today,Just some way reason whatever to go outside in my own backyard by myself.Anyone else trying to get any smoking on?

Also when smoking fish whats your preference on skin up skin down?

Stein · « **Reply #1 on:** April 03, 2020, 02:33:46 PM »

I was thinking about digging a few cigars out of the closet.

I do skin side down. It often sticks to the grill and that way the skin is the part that gets left behind.

cavemann · « **Reply #2 on:** April 03, 2020, 02:34:51 PM »

I'm doing 6 racks of ribs tomorrow.. Same reasons, sit outside, have a few beers and feel somewhat normal

Oh Mah · « **Reply #3 on:** April 03, 2020, 02:38:54 PM »

opened the humidor this am pulled out an Alec Bradley,Started laying out the fish that had been in the brine 3 days now and now kicking back with my cigar and Hennessy.Making a mental diff. for sure.Maybe lock down not so bad for a little bit anyway.

HUNTINCOUPLE · « **Reply #4 on:** April 03, 2020, 02:41:56 PM »

Skin down.

bhawley76 · « **Reply #5 on:** April 03, 2020, 03:23:09 PM »

I hate smoking fish there hard to keep lit!

wadu1 · « **Reply #6 on:** April 03, 2020, 03:30:16 PM »

I'll be doing 2 or 3 racks of ribs tomorrow, along with a JFR 7X70 Maduro. I've been doing an extra rack for an older couple who cant get out much.

Alchase · « **Reply #7 on:** April 03, 2020, 03:32:37 PM »

I spray my racks with High Temp non-stick spray first then skin side down.

Quote from: cavemann on April 03, 2020, 02:34:51 PM

I'm doing 6 racks of ribs tomorrow.. Same reasons, sit outside, have a few beers and feel somewhat normal

Are you feeding an Army

How do you cook them?
I like a modified 3, 2, 1, but for the "1" I finish them on the grill to get a good caramelised finish.
My neighbor who competes and wins says they taste great, but won't win a contest because they want it to fall off the bone.
Just a personal preference, I have never been a fan of the "fall of the bone" requirement.

Fl0und3rz · « **Reply #8 on:** April 03, 2020, 08:52:04 PM »

I bought a bacon cure a while back. Maybe I should give that a try.

Oh Mah · « **Reply #9 on:** April 03, 2020, 09:04:30 PM »

Oh heck yeah.

Fl0und3rz · « **Reply #10 on:** April 20, 2020, 08:12:45 PM »

About 15 pounds of pork went into bacon cure today. Smoking in 10 days.

The scout · « **Reply #11 on:** April 20, 2020, 08:18:44 PM »

So far I have done pork butt, ribs, corned beef, and a pork loins that I aged for 14 days. Next going to smoke some short ribs before they hit the souse vide.

Duckslayer89 · « **Reply #12 on:** April 20, 2020, 08:40:36 PM »

Lots of smoking going on today. It’s just to bad the company I work for doesn’t allow it

BD1 · « **Reply #13 on:** April 20, 2020, 10:09:18 PM »

Did a little 6# turkey over the weekend on my Green Mountain (first time)...wasn't perfect but that is operator error...still tasted like the day after Thanksgiving

Smoke'm if you got'm

TommyH · « **Reply #14 on:** April 20, 2020, 11:09:23 PM »

Hot beer.

grundy53 · « **Reply #15 on:** April 21, 2020, 07:02:36 AM »

I smoked a brisket. Probably do a pork but in a day or so.

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Oh Mah · « **Reply #16 on:** April 21, 2020, 01:55:32 PM »

Awesome posts everyone,Some great smoking going on it seems.

Katmai Guy · « **Reply #17 on:** April 21, 2020, 03:15:02 PM »

Doing up a mess of trout the kid caught to make room in the freezer for meat.

bigdub257 · « **Reply #18 on:** April 21, 2020, 03:30:00 PM »

Picked up a 23 pound brisket today at Costco. Gonna smoke that up for friends and family when this cluster**** is over!

gallion_t · « **Reply #19 on:** April 21, 2020, 03:50:55 PM »

I've been all over the board the last month. Couple pork shoulders, several racks of ribs, pastrami, scotch eggs, tri tip, brisket, bunch of pizzas, pork belly burnt ends, just smoked some bacon yesterday, got Canadian bacon curing now.

Only bad fail I've had so far was a rib roast. Cranked the pellet grill all the way up to get a good sear but it caught on fire and burnt it.

I just got my first pellet grill in feburary so it's been a great learning experience so far. I've only has an electric smoker before.

wadu1 · « **Reply #20 on:** April 21, 2020, 04:34:24 PM »

Did some ribs on Monday, the smaller one is for the wife and me and the other for an older couple who is locked down with an older child still at home. Used the Competition Blend from the Pellet Peddler, love his products very low ash. And a good cigar to top it off

Fl0und3rz · « **Reply #21 on:** May 02, 2020, 12:26:22 AM »

Finally got the bacon smoked.

I used the kit below and boneless pork spare ribs, which made things a bit easier. No trimming, they were already cut into about 1 pound portions, and they are relatively lean, compared to pork belly. I got them for $2.50 per pound, then the following week, they were on sale for about $1.50 a pound.

I used the High Mountain kit, which was pretty straightforward and does 25 pounds per 16 ounces of cure. Cured ten days, per instructions, but rotated twice.

https://himtnjerky.com/buckboard-bacon-cure/

Followed the instructions to run at 150 F for 45 minutes, without smoke, then smoke at 200 F until internal temp reached 140 F. I used apple chips.

The results were really good, people liked the flavor, and the spare ribs had a decent amount of fat, but were pretty lean. I would do it again with boneless spare ribs and this kit. About 14 pounds of bacon in the freezer at about $3.00-4.00/pound for lean and tasty bacon. Now I need a slicer.

Next, I will try making a cure from a recipe, while I collect cheap pork in the freezer when it is on sale.

fly-by · « **Reply #22 on:** May 02, 2020, 06:55:20 AM »

Got a pellet grill right before lockdown and have done a few dry rubbed pork shoulders. This one turned out pretty well.

Oh Mah · « **Reply #23 on:** May 02, 2020, 11:10:48 AM »

looks awesome

A lot of great smoking going on.

Backstrap · « **Reply #24 on:** May 02, 2020, 03:04:46 PM »

I did a brisket, and decided to run a couple pheasant thru at the same time. Soaked the pheasant in a brine of 1/4 cup of salt and 1/2 cup brown sugar, with some garlic powder in a half gallon of water. Soaked it for 3 days. After a couple hours smoking the pheasant was drying out, so I wrapped it in tin foil.

I think that pheasant might have been the best thing to ever come out of my smoker. The legs were best but all was good!
.
.

gallion_t · « **Reply #25 on:** May 02, 2020, 03:52:33 PM »

Smoked my Canadian bacon yesterday. Turned out great. Got some al pastor marinating now for Tuesday.

Also got a lead on a good deal for a pig. Gonna help butcher it next weekend and throw it in the freezer. Any recommendations for cuts or things to do with it?

Backstrap · « **Reply #26 on:** May 19, 2020, 05:24:47 PM »

Making room for halibut. Thawed out all the pheasant, then canned the breast meat, and smoked the legs and a few breasts. Better than bacon!

Stein · « **Reply #27 on:** May 19, 2020, 06:23:06 PM »

Looks awesome, good luck tomorrow.

Remnar · « **Reply #28 on:** May 19, 2020, 07:46:46 PM »

Quote from: gallion_t on May 02, 2020, 03:52:33 PM

Smoked my Canadian bacon yesterday. Turned out great. Got some al pastor marinating now for Tuesday.

Also got a lead on a good deal for a pig. Gonna help butcher it next weekend and throw it in the freezer. Any recommendations for cuts or things to do with it?

Scalded and scraped or skinned ? If scalded make some cracklins . Smoke some hocks/shanks either way . Save the nice back fat for sausage making, keep some as "fresh" ground pork and side pork . If you have access to a cuber, pork cutlets with some lean cuts.
If you like liver at all a quality pork liver is pretty rich and mild . Heart is small usually grind material for me but its good too.
Just a few options ...

Alchase · « **Reply #29 on:** May 20, 2020, 09:36:04 PM »

Quote from: Backstrap on May 19, 2020, 05:24:47 PM

Making room for halibut. Thawed out all the pheasant, then canned the breast meat, and smoked the legs and a few breasts. Better than bacon!

Those look awesome!

Russ McDonald · « **Reply #30 on:** May 23, 2020, 08:44:58 AM »

First time smoking a pork shoulder.

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Dhoey07 · « **Reply #31 on:** May 23, 2020, 09:01:14 AM »

Smoked a wild turkey pastrami

Oh Mah · « **Reply #32 on:** May 23, 2020, 10:48:57 AM »

Some great looking smoking going on in this thread.

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Author Topic: Smoking while shutdown (Read 8174 times)

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