hipster!
Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
- Start date
hipster!
what are you smoking up this weekend? I'm taking a break after last weekend's smoke-a-thon where I did the salmon, pork shoulder, pork loin and cheese-stuffed bacon-wrapped asparagus (not necessarily in that order).
next weekend will be different as it will be our anniversary. I plan to take R2-BQ on our annual trip, this time to Big Bear.
leftwngr
Prospect
a few things I did recently.
A new batch of bacon... this time I added molasses, maple syrup, and bourbon to the cure. Desalinated for a solid hour and change to get the saltiness out.
the rest is chicken thighs using the Slap Yo Daddy method of dry brining with Tang; some lamb lollipops and veggies, and two plates of seared skipjack tuna that my buddy caught on a fishing trip.
sorry for gigantic pictures. phone...
A new batch of bacon... this time I added molasses, maple syrup, and bourbon to the cure. Desalinated for a solid hour and change to get the saltiness out.
the rest is chicken thighs using the Slap Yo Daddy method of dry brining with Tang; some lamb lollipops and veggies, and two plates of seared skipjack tuna that my buddy caught on a fishing trip.
sorry for gigantic pictures. phone...
Do you use the belly or the sides for your bacon?
leftwngr
Prospect
Fixed and delivered.
View attachment 5481View attachment 5482
Had them make a few minor but important changes from their original rendition.
Had to come to work right after getting it out of the crate, so no time to season it or figure out how to use it, but that will come this weekend.
And about that tailgating idea I had? Forget it. The thing weighs 925 lbs. dry. Nearly killed myself rolling it into my backyard. This thing isn't moving if I can help it.
View attachment 5481View attachment 5482
Had them make a few minor but important changes from their original rendition.
Had to come to work right after getting it out of the crate, so no time to season it or figure out how to use it, but that will come this weekend.
And about that tailgating idea I had? Forget it. The thing weighs 925 lbs. dry. Nearly killed myself rolling it into my backyard. This thing isn't moving if I can help it.
SmytheKing
Hit it like a baby seal
Two questions for you guys.
One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.
Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.
One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.
Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.
J
juliochango
Lurker
Sweet dry rub and I am a huge fan of applewood. I haven't tried cherry wood, but have read great reviews. I have read that a apple cider mop/ spray helps break it down and the natural sweetness comes out.
5-7 lbs for a brisket would be a portioned one. Stater brothers has had 9 lbers, which are smaller for whole briskets. Might have to ask the butcher though. Costco business center has had them for under 3 bucks a lb. 11-13 lbers.
You could inject pineapple juice for one.
I get my larger brisket's at Smart and Final
never underestimate the importance of asking the butcher if he has a whole packer piece. doesn't matter what store or where, chances are they may or may not have it. I got the chance one day at Ralph's in Arcadia and got a nice flat cut out of it.
anyway, my local Costco did have the packers in whole.
as for getting the sweetness in the pok shoulders, after you shred it, you can always mix different sauces into it at one point in time and another.
anyway, my local Costco did have the packers in whole.
as for getting the sweetness in the pok shoulders, after you shred it, you can always mix different sauces into it at one point in time and another.
J
juliochango
Lurker
I am a fan of a spiced up Lucilles bbq sauce. I buy the sauce at costco, to start. In a pot heat up some olive oil, minced onion and garlic, sweat them a bit, bbq sauce, some lemon juice, cayenne, little soy and teriyaki, then some bourbon. Porportions are whatever Im in the mood for.
If I want a sweeter sauce some brown sugar. If I want some more tang, apple cider vinegar. Makes bomb sauce out of bottled stuff. Cus Im to lazy to make my own and have yet to find great bottled sauce.
J
jeffersonw
Lurker
Smart and Final is a great place to find whole cuts. They've got everything from briskets ,if you want to cook the whole thing, New York, Rib Eye, flap meat, tri tip; basically any cut you want at a lower price per pound if you're handy with s butcher knife.
K
!Kings!
Lurker
Apple Juice and Brown Sugar, whatever portions you are in the mood for. Rub with the sugar and spritz with the Apple Juice and a little olive oil every hour or so during the last 6 hours of the cook. If I am in a hurry I will just put 1/2 cup of Apple Juice in a tinfoil pan, wrap it and finish that way. No bark unless you let it go another couple hours on the rack with no wrap, but it will fall apart in your fingers this way.
leftwngr
Prospect
Injection with too much sweetness will break down the pork taste in my opinion. If you want to add sweet, go with a two stage rub like Meathead does on amazingribs.com If you dry brine and add his rub afterwards like he suggests, you get a lot of sweetness in the bark. Applewood is great too to bring out the sweetness. Too much can be bitter though, so really go easy on it. Another trick to add sweetness is to wrap the meat with some brown sugar, blue agave and beer or apple juice. If you do wrap, make sure you let it rest and breathe after you cook it so the bark can reset itself with a nice candy crust.
Large brisket? Costco has full packers. Saw a few up to 19 lbs. the other day. Depending where you are and how much you want to buy, you can also check out RW Zant or Restaurant Depot. If you're near Whittier there is a place called Orchard's market that has a great butcher, and over in North OC there is a place called GEM Meats that is awesome.
SmytheKing
Hit it like a baby seal
Thanks guys. These are all excellent suggestions and tips. I'll probably pull a little from each and go with that.
Short story is I'm bringing some stuff for a party of between 12-17 people. Someone else is bringing some pulled pork but it's more savory and salty. Looking to give a different flavor if possible so something with a little more sweet might work. As I said, I'd like to avoid sauce and just have that on the side, but I'm fine with just mixing some in as well. Maybe a little of both in different bowls.
As far as the brisket, looks like Smart and Final has them going for about $2.70/lb right now so I'll look at their selection and see what the cuts are like. Probably looking for 8-10lbs on that and I'l likely go with my regular rub that I made before.
