I like the injection idea. You could also make a mixture to periodically brush on the pork while cooking. It will probably add some time to the cook, but might be worth it for extra flavor.
OT: What is That Delightful Smell?
- Thread starter PAgeologist
- Start date
Just bought a smoker, used on FB marketplace. A Dyna-Glo offset charcoal. Used it for the first time yesterday. Definitely messier and requires more attention than pellet or electric models but the end product was fantastic.
Need to put some casters on it b/c we've got limited deck space and it's a bit much to move.
Need to put some casters on it b/c we've got limited deck space and it's a bit much to move.
Timing is everything. I test small amounts for different times. Then grill them up and have a pre grill "snack". Then I csnpsy attention to what the others want, secure in my planned leftovers. Have a great time.
Just bought a smoker, used on FB marketplace. A Dyna-Glo offset charcoal. Used it for the first time yesterday. Definitely messier and requires more attention than pellet or electric models but the end product was fantastic.
Need to put some casters on it b/c we've got limited deck space and it's a bit much to move.
Let's check with our local expert! @Idahopennstatefan does the geologist have enough meats for 90 to 100 people?
I was thinking about upping my graduation gift game to one semester of tuition but guess I'll have to wait!
When I cater parties. I figure 1/4 lb of finished cooking meat per person.
If you have the room in the smoker, throw on a few more. Shoulders are cheap and freeze well.
Well, here's the aftermath. 75 or so people were here.
We had almost half of the pork leftover. 15 lbs or so. I really thought more of it would go. We bought brioche slider buns and everyone seemed to just make one sandwich for whatever reason.
Almost no taco meat left out of 10 lbs, and the vast majority of 30 lbs of chicken went.
We had almost half of the pork leftover. 15 lbs or so. I really thought more of it would go. We bought brioche slider buns and everyone seemed to just make one sandwich for whatever reason.
Almost no taco meat left out of 10 lbs, and the vast majority of 30 lbs of chicken went.
My wife and I were joking if we bought regular size buns instead of slider buns, everyone would have still made 1 sandwich and most of the pork would have went.
It sounds as though all went well.
Everything went about as well as it could have. Other than my self inflicted pounding headache today.
Total change of subject. Have any of you toyed with adding smoke to spirits? I’m thinking tequila, mescal, and bourbon…
I have smoked individual drinks, Old Fashions and Manhattans, it adds a nice dimension to the drinks.
I've smoked water and used it to make big ice cubes for drinks.
I have had smoked old fashions. They were pretty good.
Late to the party. I figure 1/3 lb per person on pork shoulder on the raw weight. I would bet that cooks down to about the 1/4 lb that was mentioned above. That is if pulled pork is the only meat choice. If you have other options available then I slide it down a little from there.
I really need to figure out how to post pictures. I have been smoking shoulders for various events the last 2 weeks. 5 shoulders for one reunion, 12 shoulders for a 4-H scholarship dinner, 3 for a reunion and last night 4 for a group of friends to come over. So 24 shoulders in 2 weeks. The Yoder smokers are earning their keep. The color and bark I am getting on them from the Yoder has been unreal.
Been tweaking the bacon wrapped chicken thighs. A couple more practice runs and they will be ready to go public.
I really need to figure out how to post pictures. I have been smoking shoulders for various events the last 2 weeks. 5 shoulders for one reunion, 12 shoulders for a 4-H scholarship dinner, 3 for a reunion and last night 4 for a group of friends to come over. So 24 shoulders in 2 weeks. The Yoder smokers are earning their keep. The color and bark I am getting on them from the Yoder has been unreal.
Been tweaking the bacon wrapped chicken thighs. A couple more practice runs and they will be ready to go public.
You can email me pics at my username at the gmail, and I’ll post ‘em. I’m in awe of your passion and its scale, lol.
Courtesy of @Idahopennstatefan :
I took the lazy route and went with Google Photos, which you'll have to click below to see the pics:
photos.google.com
I took the lazy route and went with Google Photos, which you'll have to click below to see the pics:
Google Photos
photos.google.com
Thanks Nerf! Awesome job Idaho! Living up to your name cooking 100 lbs of spuds!Courtesy of @Idahopennstatefan :
I took the lazy route and went with Google Photos, which you'll have to click below to see the pics:
Google Photos
Thanks nerf. Been playing with the yoder smokers. I am a fan of the way they cook. They seem to move more air than most pellet smokers to get a more event temp in the smoker. If I keep it reasonable with the amount in the smoker like 4 shoulders the temps will be within 5 degrees of the same internal at any given time. I have never had that level of consistency from my treager, smoke pro, or Green Mountain. That consistency does go down if I stuff 9 shoulders in the little smoker 6 on the bottom and 3 on the top. I end up rotating the top to bottom and front to back to keep it even. So huge shoutout to the Yoder YS640 smoker. By far the best pellet smoker I have ever had the pleasure of burning meat in.Courtesy of @Idahopennstatefan :
I took the lazy route and went with Google Photos, which you'll have to click below to see the pics:
Google Photos
I've been smoking drinks for a few years now and enjoy the taste. I've experimented with smoking Bourbon, Scotch, and related mixed drinks like Old Fashioned's mostly.
People never eat as much at functions like this as you prepare for. Never.
I know for sure that Cstroke and MrsCstroke smoke some drinks. I get pictures from time to time.
Reverse seared (Hickory) my first Tri Tip today. It wasn’t the most premium cut, but got it for a good price at the farmers market. Incredible flavor. Wound up chopping it up with grilled poblanos, cubaneles and onions from the garden for tacos (homemade corn tortillas). It was fantastic. Will make again and again.
Last edited:
I would love to try my hand at a tri-tip. In NEPA it's difficult to find a butcher to cut one
Yeah, same here. This guy at the farmers market had one. Was getting ready to do a mail order. Now I know I will.
I don't understand why it isn't a more popular cut here in PA. It's a good cut of meat and pretty easy to cook.
Keep an eye open for these beauties when they come back in stock. Prime and free shipping over $150.00
those are the ones I was looking at. I think all things BBQ recommends them. They were in stock when I was looking last week.Keep an eye open for these beauties when they come back in stock. Prime and free shipping over $150.00
I have cooked 8 of the 9 I bought. Different methods, but all on Big Green Egg.. I like searing at the end. That allows the crust to crisp up. Brush with fresh chimchurri and slice about 1/4 inch thick.
I like a sear on the tips. Keep then on the rare side of medium rare. They can be tough when they get over cooked. I slice as thin as possible against the grain. Works great on a little slider sandwich. Leftovers get shaved and turned into french dip with Jonny-Oh's. Or with cheese and crackers.
I smoke on a barrel cooker and a 22inch webber kettle. My neighbor just bought a Yoder and asked if I'd like to be a part of the 1st cook. Alls I have to say is hot dang that thing is amazing.
Tri-tips are a pretty common cut in the butcher shops and meat markets around here (Ozarks). I cook them up pretty regularly (every couple of weeks). Usually, I use the above method, though what I wash it down with changes!
Very cool thread here homies.
I need to get off my arse & into some smoking of meats.
I bought a drink smoker last year & have enjoyed it a few times, on brown liquors neat but not yet on cocktails.
I need to get off my arse & into some smoking of meats.
I bought a drink smoker last year & have enjoyed it a few times, on brown liquors neat but not yet on cocktails.
@hlstone @nerfstate @doubleboots
Here are some Waygu tri-tips. I typically buy them Choice from Giant for about $6/lb but if you guys want Prime may as well go all the way.
EDIT: The pickup location is right next to the Little League Field that the PA 12yo teams had their playoffs this week. Would have been a great time to make the trip.
EDIT again: I was at Giant last night and the tri-tips were up to $9/lb. First time I've seen them above $7/lb
Here are some Waygu tri-tips. I typically buy them Choice from Giant for about $6/lb but if you guys want Prime may as well go all the way.
EDIT: The pickup location is right next to the Little League Field that the PA 12yo teams had their playoffs this week. Would have been a great time to make the trip.
EDIT again: I was at Giant last night and the tri-tips were up to $9/lb. First time I've seen them above $7/lb
Last edited:
Grilled chicken parts for 20 people today. Brined overnight in salt, onion, garlic, paprika, and rosemary.
Cooking with charcoal. Fired up the smoker box to add some Applewood smoke.
Cooking with charcoal. Fired up the smoker box to add some Applewood smoke.
No pics, but I just harvested a 5.5 pound maitake (hen of the woods) from the base of the oak tree in our front yard. It didn’t come up last year, but it got to 6.5 pounds in 2022. Gonna make for some good eats in a number of ways.
Last edited:
Similar threads
