Smoking, Grilling, and BBQ
- Thread starter The Amish Tyrant
- Start date
Smoked some thick cut bacon for about 2 hours at 225. Also rolled some tri steaks for about 4 hours, then 2 hours in a beef stock bath. Mixed colored peppers, cream cheese stuffed jalapeños, and garlic were also on (2 hours and 4 hours, respectively).
Double smoked spiral ham with a cherry, jalapeño, and bourbon glaze based on the Meat Church recipe.
Rubbed with Meat Mitch Whomp Rub.
Smoked at 250 for about 2 hours.
Then glazed with a mixture of brown sugar, cherry preserves, jalapeño jelly, honey, and bourbon.
Then smoked for about 30 minutes to set the glaze.
Rubbed with Meat Mitch Whomp Rub.
Smoked at 250 for about 2 hours.
Then glazed with a mixture of brown sugar, cherry preserves, jalapeño jelly, honey, and bourbon.
Then smoked for about 30 minutes to set the glaze.
First smoke in the snow. The smoker blanket held temperature. Ran it at 250 for about 2 hours making pit beans (baked beans with peppers, onions, and ground beef and pork) and baked potatoes.
The smokey potatoes are excellent, with salted, crispy jackets and a nice flavor.
The smokey potatoes are excellent, with salted, crispy jackets and a nice flavor.
Poke 'em with a fork a couple of times, roll them in bacon fat then coarse salt, been posting that recipe for a few years here when it seems time. Best potatoes ever! Skin is crispy, salt explodes in the mouth and the meat is soft, flavorful. I iterate, Best baked potato ever. Oh, never wrap in foil, you're just steaming the potato then. Leave 'em in the smoke until the tater feels just a wee bit soft.
Smoked pork chops and a breakfast sausage roll with a cherry, jalapeño, and bourbon glaze. Tried keeping it at 250 for a little more than an hour. Went out to glaze and the temperature spike to about 350 due to winter winds.
Highly recommend smoking a sausage roll. Very tasty and got s slight smoke.ring on it.
Highly recommend smoking a sausage roll. Very tasty and got s slight smoke.ring on it.
Smoking a tri-tip today.
Injected with bone broth:
Dry brined overnight:
Seasoned this morning:
Very little liquid is lost with this method:
Now waiting patiently. Results to be posted later:
Injected with bone broth:
Dry brined overnight:
Seasoned this morning:
Very little liquid is lost with this method:
Now waiting patiently. Results to be posted later:
Pulled from the smoker:
You can see where I stalled around 128 degrees. Smoker was set at 165. Wrapped the tri-tip in parchment, put it back in and increased the smoker temp to 225.
Now resting nicely for the next few hours:
You can see where I stalled around 128 degrees. Smoker was set at 165. Wrapped the tri-tip in parchment, put it back in and increased the smoker temp to 225.
Now resting nicely for the next few hours:
I am finally done tweaking my recipe/method! This was stellar:
With a simple baked potato covered in butter, sour cream, and fresh ground pepper it was simply heaven:
I'll take this over both brisket and prime rib.
With a simple baked potato covered in butter, sour cream, and fresh ground pepper it was simply heaven:
I'll take this over both brisket and prime rib.
Hell yes.
Sounds like I need to try injecting my beef. And a classic baked potato is so good, I wonder why I don't make them more every time I have one.
BTW, a great office pot luck or family dinner is a baked potato bar.
I cheat with all electronic stuff but the real secret is letting it rest in a cooler for a few hours.
I cheat with a pellet smoker and recently started using smoke tubes. Time restraints and living restrictions prevent an offset or charcoal pit.
I may have to break out a bbq resting bag I was gifted and get a cheap cooler. Normally just use the oven or foil tent.