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Thread: The BBQ/Smokers/Smoked Meats Thread...

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    Quote Originally Posted by BeerMan View Post
    did you have a water pan beneath? it should act as indirect heat.
    Yes. I usually fill it with a cup and a half or so of apple juice.

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    Quote Originally Posted by beedee View Post
    Yes. I usually fill it with a cup and a half or so of apple juice.
    instead of apple juice, fill the pan almost to the top with water. I use hot water because if cold, it takes a while for the temp to get regulated in the smoker.

    so, apple juice, I put that in the spray bottle and give the meats an occasional spritz. the sugar in the juice helps create a crusty bark.
    I BELIEVE I'll have another beer!

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    rib eyes and corn, people.
    I BELIEVE I'll have another beer!

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    Here is a pic from Sundays smoke (my friends g/f took it and made the collage). I usually like to sauce my ribs with about 30 minutes to go, but since we had people over I left them naked and let people apply the sauce at the time of consumption.

    One rack I used the Trader Joes Coffee-Garlic rub and on the other rack I used Stubbs "Pork" rub with the remainder of my Bone Sucking' Sauce rub on top of that.

    Last edited by beedee; May 31st, 2017 at 09:27 AM.

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    I botched my spares. Ended up serving boneless ribs . Burnt ends were gone in less than 2 minutes. Everybody wanted doggy bags so guess they liked evrything.
    "We still have some guys that haven't scored since Jesus was a baby" - Sutter


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    So I've been doing a ton of reading on the arts of cured and/or smoked meats and sausages lately. I made a Mexican tequila-spiked chorizo of my own design, which I think turned out pretty well. But now...now comes the king of cured meats.

    Bacon.

    Got a 7.3 pound belly at a local Asian market, and cut it in half tonight. Letting a half thaw out tonight, while the other went back in the freezer. Once it thaws out, I'll be trimming off the skin, weighing it and get It started in the cure. It should take about 10-14 days in some salt, Demerara sugar, cure #1, black pepper and a little sage (because damn that goes well with pork). Then rinse, let dry a few days maybe and hit the cold smoke.

    I bought an A-Maze-N smoker, and a couple pounds each of corn cob and apple pellets. I'm planning to mix those two for the cold smoke and let it run overnight.

    I'm really looking forward to this. And if it works out well, I'm going to be making some Gefüllter Schweinebauch with the other half. Yeah...look that up. You can thank me later.
    "Bob Miller did a great job for the Kings for over a number of years." -Daryl Evans, March 23, 2017.

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    Can't believe I forgot to post pix of my Fathers Day smoke!




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    Quote Originally Posted by Krussadams View Post
    I bought an A-Maze-N smoker, and a couple pounds each of corn cob and apple pellets. I'm planning to mix those two for the cold smoke and let it run overnight.
    this is the first I have heard of corn cob being used for smoking with.

    Quote Originally Posted by Krussadams View Post
    I'm really looking forward to this. And if it works out well, I'm going to be making some Gefüllter Schweinebauch with the other half. Yeah...look that up. You can thank me later.
    before I can thank you later, any recipes in English?
    I BELIEVE I'll have another beer!

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    Quote Originally Posted by beedee View Post
    Can't believe I forgot to post pix of my Fathers Day smoke!



    they look great!

    I need to grab the coffee-garlic rub. it sounds tasty.
    I BELIEVE I'll have another beer!

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    Quote Originally Posted by BeerMan View Post
    this is the first I have heard of corn cob being used for smoking with.
    I just heard of it too. I read about it over here: http://www.smokingmeatforums.com/t/2...its-bacon-time. Several folks raved about it, so I had to give it a go.

    Quote Originally Posted by BeerMan View Post
    before I can thank you later, any recipes in English?
    I'm a little ashamed to admit this, but I first learned of it from an episode of Diners, Drive-Ins and Dives. There's a deli in Portland called Edelweiss that showcased this on the episode. I had to do it, and found this primer here: http://www.smokingmeatforums.com/t/241314/schweinebauch (which in turn led me to the bacon post above).

    And now for some pictures:

    The belly:


    Skin removed (and saved to make chicharonnes later):


    Spices ready (no sage tho. Realized too late that I was out of it. Threw a couple bay leaves in the bag though):


    Given the Bell Biv DeVoe treatment:


    It's resting comfortably in the fridge. Looks much like pastrami with all that pepper, but I can't wait for these 10 or 14 days to be up. Then it's another three days to dry out and get that pellicle so's I can smoke.

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