Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

beer can burgers!

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After 12 days I think the cure has done it's job. I cut off a piece to test how salty it is. It definitely needs to soak in some fresh water over night to reduce the salinity. Test piece tasted great despite the salt.

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Gonna make the whole forrest jealous when I start a couple of the patented pork shoulders tomorrow evening.

Hey...anyone done any experimenting with the combination of sous vide and barbecue? Like cooking a steak sous vide then searing it real quick over coals?
 
Gonna make the whole forrest jealous when I start a couple of the patented pork shoulders tomorrow evening.

Hey...anyone done any experimenting with the combination of sous vide and barbecue? Like cooking a steak sous vide then searing it real quick over coals?

Never did a sous vide, but have used the smoker and a blazing hot grill together for a reverse sear on tri tip and steaks. Smoke it at 180-200 until internal is about 110 then sear the living daylights out of it until the internal is 130.
 
Corned beef is done

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Might have overcooked it a touch and it was a little dry but pretty good. Pastrami is in the steamer as we speak
 
The pastrami was ridiculously good

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Only problem I had was the very center of the thicker pieces didn't cure. I'll shoot for a 14 day time frame next time. Overall this was a fun cook. The pastrami made it all worth while. Maybe because it was the flat but the corned beef was just ok. I would definitely do this again.
 
The pastrami was ridiculously good

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Only problem I had was the very center of the thicker pieces didn't cure. I'll shoot for a 14 day time frame next time. Overall this was a fun cook. The pastrami made it all worth while. Maybe because it was the flat but the corned beef was just ok. I would definitely do this again.

I might give this a shot this weekend. Thanks for sharing!
 
okay, I finally did it. Combined two of my favorite hobbies...

https://youtu.be/2L5uiFh6-98

Delivery in a week or so. Should be fun. Now if the Kings ever do a cookout AND I can figure out a way to move the thing (probably the harder part), we can have some real fun.

Tailgating allowed at Staples?
 
okay, I finally did it. Combined two of my favorite hobbies...

https://youtu.be/2L5uiFh6-98

Delivery in a week or so. Should be fun. Now if the Kings ever do a cookout AND I can figure out a way to move the thing (probably the harder part), we can have some real fun.

Tailgating allowed at Staples?
hardly none allowed anymore. the parking lots keep getting bought up/torn up by developers.

btw, that's one sweet smoker.
 
bummer on the tailgating...

I guess that's probably a good thing. Then again they tolerate those folding carts with a hotel pan and a burner... I'd go out on a limb and say our cookers/food is safer than the sausage carts.

Don't get me wrong though... I love the carts. I'm just jealous.
 
from the look of the food made on this forum, if the members did a big ol' tailgate, we'd cut into the profits of the local eateries...

BTW... I had to have them redo the designs on my smoker. Some minor details, but enough to make me crazy considering how much I spent on it. Delivery going to be delayed about a week or so... dang it. Hope to have it by Halloween for a block party.
 
I've had a 5 lb chicken in a salt/spices and beer brine for almost three days now. Firing up the BBQ to do the beer can chicken thing this afternoon. Hmmmm, will be thinking of Giada
 
I really didn't put that much salt or spices on it, due to the time I had planned. It came out great. So moist and tender. I'm going to try this with a pork roast later this month. I think the PBR had a lot to do with it also
 
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