Posts
643
Joined
1/29/2013
Location
Granite City, IL
US
Edited Date/Time
1/9/2018 12:53pm
Every year I smoke me a pork butt. It’s 5 degrees out and just put the bad boy on the pit.
Plowboy, I get my smoker as hot as I can in cold weather and smoke it for 3-6 hours. Temp not a big deal as long as I can keep 200 or higher. Then just toss it in a foil pan with some apple juice in it. Cover with foil and finish off in the oven for a few hours. After 3-6 hours on the smoker it’s not going to absorb much more smoke anyways after that. The apple juice adds a nice flavor and helps keep it moist.
Im not sure what I’m making yet. Might smoke some ribs or cook a few cask Iron steaks. If I get lazy maybe just some nachos.
The Shop
Most years but not this year unfortunately.
A pulled pork sandwich with home made coleslaw and topped with jalapeño and then a drizzle of the vinegar based sauce. Heavenly!!
I’ll inject turkey breast on ocassion. Just some chicken broth, butter, some seasoning. Usually I’m just not a big fan of injections. I feel like it makes my meat sorta mealy. Hard to explain. I don’t pretend to be an expert by any means. The meat just cooks differently when it’s full of injection fluid. Probably just not enough experience perhaps. Some people swear by injecting and some don’t use it at all.
yum
In the bbq/smoking world those are called “fatties” and are quite popular. What a lot of folks do is you use a ground beef or pork or a combination of both and then they stuff it with all sorts of things. Onions, cheese, vegetables etc. then wrap in bacon and smoke. Some of them look amazing when you cut it open.
Looks like yours turned out nice!
I didn't tell you about that part:
It is a mixture of baby spinach, Ricotta cheese, basil, diced artichoke hearts and cooked bacon pieces. I may have over did it with the bacon although some say that is impossible. The trick is to get all that to roll up when you are done. I've also done a similar deal but used "drained" salsa. The bacon weave over the top was kinda fun to do. Be careful grilling with bacon, use a dip pan, definately use the indirect heat method and of course go "Low and Slow".
I think I gained 5 pounds just from making it.
Pit Row
I have an offset smoker.
Just a note as I learned the hard way:
Your smoke when smoking should be “hot blue” smoke. And not a lot should be coming out. If you have a white or grey billowing smoke then your meat is going to be supper bitter. So you don’t want too much wood and you need it hot enough to get that blue smoke. Too low temp or too much wood it smolders more then it burns and that’s not what you want.
I know a lot of your already know this. But for those still figuring out flavors and stuff. Just remember hot blue smoke is what you want.
Best Smoked Turkey
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