Post by: Oh Mah on April 03, 2020, 02:28:47 PM
Also when smoking fish whats your preference on skin up skin down?
Post by: Stein on April 03, 2020, 02:33:46 PM
I do skin side down. It often sticks to the grill and that way the skin is the part that gets left behind.
Post by: cavemann on April 03, 2020, 02:34:51 PM
Post by: Oh Mah on April 03, 2020, 02:38:54 PM
Post by: HUNTINCOUPLE on April 03, 2020, 02:41:56 PM
Post by: bhawley76 on April 03, 2020, 03:23:09 PM
Post by: wadu1 on April 03, 2020, 03:30:16 PM
Post by: Alchase on April 03, 2020, 03:32:37 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 :dunno:
:chuckle:
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.
Post by: Fl0und3rz on April 03, 2020, 08:52:04 PM
Post by: Oh Mah on April 03, 2020, 09:04:30 PM
Post by: Fl0und3rz on April 20, 2020, 08:12:45 PM
Post by: The scout on April 20, 2020, 08:18:44 PM
Post by: Duckslayer89 on April 20, 2020, 08:40:36 PM
Post by: BD1 on April 20, 2020, 10:09:18 PM
Post by: TommyH on April 20, 2020, 11:09:23 PM
Post by: grundy53 on April 21, 2020, 07:02:36 AM
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Post by: Oh Mah on April 21, 2020, 01:55:32 PM
Post by: Katmai Guy on April 21, 2020, 03:15:02 PM
Post by: bigdub257 on April 21, 2020, 03:30:00 PM
Post by: gallion_t on April 21, 2020, 03:50:55 PM
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.
Post by: wadu1 on April 21, 2020, 04:34:24 PM
Post by: Fl0und3rz on May 02, 2020, 12:26:22 AM
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.
Post by: fly-by on May 02, 2020, 06:55:20 AM
Post by: Oh Mah on May 02, 2020, 11:10:48 AM
A lot of great smoking going on. :tup:
Post by: Backstrap on May 02, 2020, 03:04:46 PM
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!
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Post by: gallion_t on May 02, 2020, 03:52:33 PM
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?
Post by: Backstrap on May 19, 2020, 05:24:47 PM
Post by: Stein on May 19, 2020, 06:23:06 PM
Post by: Remnar on May 19, 2020, 07:46:46 PM
Smoked my Canadian bacon yesterday. Turned out great. Got some al pastor marinating now for Tuesday.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.
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?
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 ...
Post by: Alchase on May 20, 2020, 09:36:04 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!
Post by: Russ McDonald on May 23, 2020, 08:44:58 AM
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Post by: Dhoey07 on May 23, 2020, 09:01:14 AM
Post by: Oh Mah on May 23, 2020, 10:48:57 AM