If I had to get up that early in Idaho, I'd just order takeout for the 75 people!
Said the guy texting from Northern California.
Said the guy texting from Northern California.
OT: What is That Delightful Smell?
- Thread starter PAgeologist
- Start date
Finally found something that shouldn't be smoked. Spam. I dressed it up with rub and everything. It basically rendered to non existence.
If it can't be smoked, is it really fit for human consumption?
If God didn't want food smoked, he would not have given us indirect heat/smoking. More proof that God loves us.
Smoked Spam with Beer Barbecue Sauce
I don't know what's going on in Idaho, but this is a family message board.
Verdict is in boneless shoulder butts cook a little faster than the bone in. I prefer the bone in as they are easier to tune and handle. Taste wise no one could tell the difference in a blind taste test.
Dinner came off perfectly. Bride happy and that is really all that matters at awedding.
1356# (raw weight) through the smoker this year. Have 25 lbs to smoke Wednesday for a party. A couple turkeys and the smoker will get retired until spring.
Dinner came off perfectly. Bride happy and that is really all that matters at awedding.
1356# (raw weight) through the smoker this year. Have 25 lbs to smoke Wednesday for a party. A couple turkeys and the smoker will get retired until spring.
That makes sense as internal temps are typically coolest near the bones. I would have to think thst the bones would help divide up the muscle structure, making it easier to process.
Of course, the bride being happy is all that matters, just ask anyone who is married.
That's some really impressive poundage put through for a year. Congratulations.
Or you could share with friendly board members!Smoking 65+ lbs of cheese this weekend. Should last me a little while.
I learn so much on this board. I never knew Velveeta came in that size!Smoking 65+ lbs of cheese this weekend. Should last me a little while.
I lived near a smokehouse at one time. Their jerky was fantastic as was the bacon but never got into smoked cheese.
Just thinking about that much cheese:Smoking 65+ lbs of cheese this weekend. Should last me a little while.
You’d be surprised what all foods can be smoked.
But Span should never be smoked. I have been wanting to try a smoked bologna loaf.
Have 20 lbs of tri-tip rubbed and coming up to room temp. Please don't tell the food safety police! I will put them down about 2:30-3:00.
Have 20 lbs of tri-tip rubbed and coming up to room temp. Please don't tell the food safety police! I will put them down about 2:30-3:00.
Anyone got a suggestion for a wireless thermometer set that doesn't require a phone/device. Looking to get my dad one for Christmas but he is very technologically challenged.
I showed him my Meater setup but no way he grasps the operation of an app. He loved the functionality and features though. And of course it being wireless.
Basically, any requiring a phone or tablet device is off the table.
I showed him my Meater setup but no way he grasps the operation of an app. He loved the functionality and features though. And of course it being wireless.
Basically, any requiring a phone or tablet device is off the table.
I've got a Thermo Pro TP20 and it works great. The probes are wired but the controller is wireless.
Lander TP20B 11 | Wireless Bluetooth Meat Thermometer | Thermopro
Previous Next 29,446 RATINGS 4.5/5 ThermoPro TP20B Wireless Meat Thermometer A good cooking thermometer helps you eliminate all the guesswork and cook food perfectly every time. ThermoPro TP20 is equipped with dual grill thermometer probe, enable you to monitor two kinds of meat or use one...
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I was looking at that one. I think it would be easy enough for him to learnI've got a Thermo Pro TP20 and it works great. The probes are wired but the controller is wireless.
Lander TP20B 11 | Wireless Bluetooth Meat Thermometer | Thermopro
Previous Next 29,446 RATINGS 4.5/5 ThermoPro TP20B Wireless Meat Thermometer A good cooking thermometer helps you eliminate all the guesswork and cook food perfectly every time. ThermoPro TP20 is equipped with dual grill thermometer probe, enable you to monitor two kinds of meat or use one...
They also have a couple less complicated units. I personally choose my own temps for the temperature monitoring/alarm features and never use the pre-programmed (USDA) temps.
Had a birthday dinner at the house for my father in-law this past weekend. I wanted to try something new so I smoked an 8.5lb bone in ham and made pulled ham sandwiches.
I scored the fat and covered the ham with rib rub. I smoked it cut side down in a foil pan for about 2.5 hours with just a splash of water in the bottom of the pan. After 2.5 hours I coverd the ham with foil until it reached 165 degrees.
At 165 I covered it with a glaze I made with brown sugar, maple syrup, honey, and rib rub.
Cooked until 205 degrees and put it into a cooler for an hour to rest. The excess fat and skin pulled right off and the bones pulled out easily. I used my shredding claws to pull it apart in the same pan it cooked in with all those drippings.
It turned out awesome.🐖🍴
I scored the fat and covered the ham with rib rub. I smoked it cut side down in a foil pan for about 2.5 hours with just a splash of water in the bottom of the pan. After 2.5 hours I coverd the ham with foil until it reached 165 degrees.
At 165 I covered it with a glaze I made with brown sugar, maple syrup, honey, and rib rub.
Cooked until 205 degrees and put it into a cooler for an hour to rest. The excess fat and skin pulled right off and the bones pulled out easily. I used my shredding claws to pull it apart in the same pan it cooked in with all those drippings.
It turned out awesome.🐖🍴
It was presmoked. Not spiral cut. I just hickory smoked it more.🙂
I used to get fresh hams from my local meat processer. He would brine them for 3 days. Smoked them mostly with hickory, but I would sometimes add peach or cherry wood to the smoker. Those hams were so much better than any thing presmoked. But I have never smoked a precooked that long. What temp were you at?
This pic is for @7brwnpsu.
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Yeah I was a little scared we'd be chewing on ham jerkey. I've never taken a precooked beyond 140. I had the smoker set at 350 until I glazed it then took it to 375 because time was running short and I knew I'd need time to let it rest. The only reason I began at 350 and not lower is because I started it later than I wanted to.I used to get fresh hams from my local meat processer. He would brine them for 3 days. Smoked them mostly with hickory, but I would sometimes add peach or cherry wood to the smoker. Those hams were so much better than any thing presmoked. But I have never smoked a precooked that long. What temp were you at?
I think shredding it in those drippings is what made it beautiful. So much so that I don't think I'll change anything next time.
This was just a grocery store ham that my wife picked up for cheap on sale. I'd like to do it with a quality ham and see how it turns out.
Just watch for water content. Depending on where you get the ham, they might not add water. Those would dry out quickly.
I got a fresh ham waiting to be smoked and I will definitely be coming back here for the moves.
I'm Starving as I'm catching up on the posts and the cook aka wife is not home from work yet and it's almost 8pm. You bastard.
You really hit below the belt and just above the belt.
I doubt you could make something that delicious in that photo but if you want to prove me wrong I still live in the same house for 40 years in Cranberry Twp. You have the address, I'll pay the shipping.
Ps I also doubt if your mash potatoes are worth a damn.
You should definitely brine it for a few days. Get a good recipe so you get it brined correctly and avoid possible food poisoning.
Not all salts are equal. Different types of salt will yield different results. Some curing salts are flat out dangerous and toxic if used incorrectly. I'm not trying to discourage you by any means. Just making sure you are informed. Read your recipe and make sure you get the correct salt.
You may want to inject some of the brine so it distributes throughout the meat better.
You can put garlic cloves in it as well. Just puncture with skinny knife and push the clove into the slot. My pap always made that for Christmas dinner. He didn't smoke his though. Just slow roasted in the oven.
Ok, I'm going a little off topic.
Slow fried some deer heart last night. Butter, garlic, and a little Louisiana seasoning. WOW!!!!
Slow fried some deer heart last night. Butter, garlic, and a little Louisiana seasoning. WOW!!!!
Exactly. Supermarket hams are highly processed and will hold up to the heat better.
My wife asked me to get the turkeys out of the freezer. My employer had me bid on animals at the local county fair. Bought a couple turkeys. A 23 lb dressed bird grand champion bird and a smaller 12 lb guy. Looks like with all the kin folk we will have close to 50 men, women and children to dinner. Big bird I'm turning over to mom for a traditional stuff and oven roast. Little bird is getting hammered with bourbon and a few hours on the green mountain smoker. Hope these people appreciate what $1750 of 4-h bird tastes like.
Guess that will be one dinner you really hope the neighbors dogs don't break in like A Christmas Story.
Anyone got thoughts on brining turkeys? Wet or dry or inject?
Recipes? Nothing too adventurous, wife's family won't like it.
Cook times and temps?
For reference. This is a 20 lb store bought turkey. It says its pre brined with turkey stock, sugar, natural flavors, and salt. No idea how good this brine is though.
I was thinking a dry brine with salt, pepper, rosemary, bay leaf, garlic powder and onion powder.
Recipes? Nothing too adventurous, wife's family won't like it.
Cook times and temps?
For reference. This is a 20 lb store bought turkey. It says its pre brined with turkey stock, sugar, natural flavors, and salt. No idea how good this brine is though.
I was thinking a dry brine with salt, pepper, rosemary, bay leaf, garlic powder and onion powder.
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