Smoking, anything?

[BMCSean]

He posted at 11:25 this morning. How much more notice do you need??

All of it! We aren't really friends, so I'm just giving him a hard time.

[bird_dog0347]

All of it! We aren't really friends, so I'm just giving him a hard time.

WTF? We ARE'NT really friends?

I thought last night meant as much to you as it did to me? fuck man shit!!!!


Seriously though, I'll do a GTG or something after I know I'm decent enough at this. This was my 2nd attempt and while it was fucking awesome, I still need some practice so I'm comfortable given how much I had to watch over it.

[idrivea4banger]

here's the pork belly and a pork loin on the smoker from this weekend, that Brent was talking about.



This is what the pork belly ended up looking like the next day, glazed and grilled.



Finally, Pork Belly tacos and Asian tablitas (deep fried)

Damn, you two should open up a restaurant. That looks delicious.

[bird_dog0347]

While that DOES look ridiculously good... I don't think it's smart business to open a restaurant based on the looks of your food. I don't doubt it's killer, I just don't think you'll get a small business loan (assuming you need/want one) based on the looks of your food.

[bcoop]

Damn, you two should open up a restaurant. That looks delicious.

It's going to happen eventually. Matt just got accepted in to his Masters program, and I'm far too busy right now to spend any time on anything else. But we will get there soon enough.

[jdgregory84]

I smoked an 18lbs brisket for nearly 20 hrs the other day. I marinated it in a pre-mixed marinade for beef for two days, lathered it in mustard before putting it on the smoker and let it do it's thing. I put it fat bottom up for the first 8 or 9 hrs then flipped it. It was like Jesus himself blessed it.

[Lone Sailor]

I've got an 8 pound pork butt chillin in the fridge with the dry rub on it. Tomorrow should yield some tender smoky goodness.

[Baron Von Crowder]

I've got some taters on with some chicken and a steak.

[Jose]

I smoked an 18lbs brisket for nearly 20 hrs the other day. I marinated it in a pre-mixed marinade for beef for two days, lathered it in mustard before putting it on the smoker and let it do it's thing. I put it fat bottom up for the first 8 or 9 hrs then flipped it. It was like Jesus himself blessed it.

And no pictures??

[BradM]

And no pictures??

Jose wants pics of your meat.

[goofygrin]

Did a turkey yesterday on the Traeger.

Rather than brining, I salted. I didn't wash off the salt before cooking, but I did brush it off.

On the smoker


Resting


Son going at it caveman style



It was salty near the skin (like oversalted, I should have rinsed it). It was a bit drier than brining (I also didn't salt as long)... but the texture of the meat was better - firmer, not quite as spongy.

[Lone Sailor]

Smoking, anything?

Didn't get too crazy, but decided to throw some sausage links and chicken wings on tonight. A little pecan and apple wood to fuel the smoker.

[dsrtuckteezy]

i wish i were smoking "something." but i'm not drunk enough to make a bad decision....yet.

[Jose]

Nice looking sausage there bro Smoking some ribs myself tomorrow.

[bird_dog0347]

I did a smoked chicken last Sunday, but I didn't brine it as I didn't have time to plan it all out properly and it was a last minute thing. I only smoked it for 3 hours but that was only to get the flavor before I put it in a pot of boiling water to make Smoked Chicken Soup out of it. Best chicken noodle soup I've ever had!