I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by GloryDayz:
Made another batch of port belly burn ends. This time I added marmalade to the glaze and it was a crowd favorite. That's what's left of a quarter pork belly, the neighbors were happy... :-)
Damn those look tasty. I'm a sucker for marmalade so I'm sure I would have loved those. I had to talk myself out of buying a pack of pork bellies at Costco yesterday because I've got like 30 pounds of meat in the freezer I need to do something with first.
Tomorrow I'm smoking a chicken and some deviled eggs in homage of KCU. Gonna get them chickens from birth to death!! [Reply]
Originally Posted by Pablo:
Damn those look tasty. I'm a sucker for marmalade so I'm sure I would have loved those. I had to talk myself out of buying a pack of pork bellies at Costco yesterday because I've got like 30 pounds of meat in the freezer I need to do something with first.
Tomorrow I'm smoking a chicken and some deviled eggs in homage of KCU. Gonna get them chickens from birth to death!!
Originally Posted by Pablo:
Damn those look tasty. I'm a sucker for marmalade so I'm sure I would have loved those. I had to talk myself out of buying a pack of pork bellies at Costco yesterday because I've got like 30 pounds of meat in the freezer I need to do something with first.
Tomorrow I'm smoking a chicken and some deviled eggs in homage of KCU. Gonna get them chickens from birth to death!!
Next time you do it, add a little marmalade, the flavor profile changed exponentially, and if you like orange, you'll love this... [Reply]
2" prime bone in pork chops seasoned with only salt and pepper then finalized with Sweet Baby Ray's Honey Chipotle BBQ sauce. Garnish with steamed broccoli, cauliflower and carrot side and finish with Bob Evans Mac & cheese.
BOOM! Geaux CHIEFS! [Reply]
Originally Posted by Stryker:
2" prime bone in pork chops seasoned with only salt and pepper then finalized with Sweet Baby Ray's Honey Chipotle BBQ sauce. Garnish with steamed broccoli, cauliflower and carrot side and finish with Bob Evans Mac & cheese.
BOOM! Geaux CHIEFS!
Just got a pellet smoker a few weeks ago and still figuring things out. Been hit and miss so far. Planning to try my first brisket tonight/tomorrow and serve before the game. Been googling and YouTubeing but ask that everyone in this thread please be on standby in case of emergency. [Reply]
Hy Vee had Hormel pork tenderloins for $3 each. They're usually $10 or $11 ea. I bought six of them and put them in my freezer. I like to put these on a Weber GSM. They slow smoke great, and the meat is tender, just like what you'd find on a rack of baby back ribs. Easy to cook, tastes great. I'm going to do one of these if it doesn't rain. [Reply]
Originally Posted by gblowfish:
Hy Vee had Hormel pork tenderloins for $3 each. They're usually $10 or $11 ea. I bought six of them and put them in my freezer. I like to put these on a Weber GSM. They slow smoke great, and the meat is tender, just like what you'd find on a rack of baby back ribs. Easy to cook, tastes great. I'm going to do one of these if it doesn't rain.
Originally Posted by gblowfish:
Hy Vee had Hormel pork tenderloins for $3 each. They're usually $10 or $11 ea. I bought six of them and put them in my freezer. I like to put these on a Weber GSM. They slow smoke great, and the meat is tender, just like what you'd find on a rack of baby back ribs. Easy to cook, tastes great. I'm going to do one of these if it doesn't rain.
I buy up Pork Tenderloins (not Loins) in 2 packs whenever they go on sale but they are like $2.50 to $3lb on sale with $5-$6lb regular price.
I think the Hormel products here are always flavored (Deal breaker) and weigh in at just over a pound each. The Hormel (or Smithfeild) they sell here are 1.2 to 1.3lbs which is $9 or more a pound. Kroger Price is $5lb up to $8 fully trimmed of silverskin, packaged in cryovac. Hormel at $3 is quite the deal
I stuff the large loins with brats or sausage that is pre-cooked and refrigerated sometimes with hard cheese and then smoke em. [Reply]
Originally Posted by gblowfish:
Hy Vee had Hormel pork tenderloins for $3 each. They're usually $10 or $11 ea. I bought six of them and put them in my freezer. I like to put these on a Weber GSM. They slow smoke great, and the meat is tender, just like what you'd find on a rack of baby back ribs. Easy to cook, tastes great. I'm going to do one of these if it doesn't rain.
Hell of a buy had to be a pricing error.
Its been years ago but at Sams Club, I ran across cryovac slabs of baby backs priced at $1.99. I looked and seen net weight 1lb obvious wrong as each cryovac contained 3 slabs. Well, I didn't expect to get out the door with this. The meat department guy came by setting out some meat and I asked him. He told me they were aware and the next batch out would be priced correct. His advice to me was to buy what was left as I would never get a better deal. I went through the checkout with 7 pack last in the bin no questions asked. [Reply]
Originally Posted by srvy:
Hell of a buy had to be a pricing error.
Its been years ago but at Sams Club, I ran across cryovac slabs of baby backs priced at $1.99. I looked and seen net weight 1lb obvious wrong as each cryovac contained 3 slabs. Well, I didn't expect to get out the door with this. The meat department guy came by setting out some meat and I asked him. He told me they were aware and the next batch out would be priced correct. His advice to me was to buy what was left as I would never get a better deal. I went through the checkout with 7 pack last in the bin no questions asked.
I've snagged a decent T-Bone on something like that, but never your kinda score.
My Hyvee had the Hormel tenderloins at $3/lb. But they had the marinated Smithfield ones as BOGO for $10. Snagged a couple of those bad boys, one was 1.4 and the other was 1.7lbs. [Reply]
I bought a 36” Blackstone griddle today. Very excited to cook some foods on it tomorrow. I got finished putting it together around noon and then it’s been cloudy and off and on showers since, otherwise I would have done some ribeyes and veggies on it. [Reply]
Late night roll ups with friends around the fire pit.
Smoked a Tri-tip after a 3 day marinade and my rub an hour before smoking. Smoked in Bayou Classic using white oak for about 5 hours just under 200 degrees with an hour at 250 at the end. (nobody wanted rare but me.)
Sliced 1/8" thin and served with various condiments. I had 1 of shortly mine bare and one with a Cabernet/ garlic steak sauce and lettuce. Hot pickles (Dave's Devils) on the side.
I cut off a couple more slices for someone that commented on the smoke ring. As an afterthought, I too a pic. Yes that's a slab in the background that I took off shortly after eating.
My SO and I had this for an early dinner meal. Potato salad, ghost pepper salsa infused cottage cheese.
I flip the filet on top of the strip to keep it rare.
