The OFFICIAL meat smoking thread

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Fat_Bulldog
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Re: The OFFICIAL meat smoking thread

Post by Fat_Bulldog »

I made some Kenricks brats (Mardi Gras, Cheddar/Jalepeno and Schlafly), Colonel Stan's chicken wings, burgers and hotdogs over the weekend.

Kenricks brats are good but Schnucks are my favorite.
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Re: The OFFICIAL meat smoking thread

Post by Freed Roger »

Fat_Bulldog wrote:I made some Kenricks brats (Mardi Gras, Cheddar/Jalepeno and Schlafly), Colonel Stan's chicken wings, burgers and hotdogs over the weekend.

Kenricks brats are good but Schnucks are my favorite.
that covers all the major food groups
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Re: The OFFICIAL meat smoking thread

Post by Fat Strat »

I think I finally have my rib smoke down pat. I'm certain that there are better methods and I know there are better rubs, but this is my last minute at Wal-Mart "lets have ribs tonight" foolproof approach:

This is the rub I use, which I can get at our local Wal-Mart:
Image
There are rubs out there that I like better, but this is always in stock and comes in a huge container so I always have it around. For convenience's sake, this rub is winning.

I have been using Smithfield STL style ribs. I cut the ribs in half to fit on the smoker, and then spray with olive oil spray before applying rub. Smoker at 230-240. I've settled on the 3-2-1 method. I cut the wrapped time down if I want more tug and less fall-off-the-bone, but everyone seems to like them extra tender, so I've been leaning that direction. After all, it is about crowd pleasing, not about some kind of competition mystique.

Three smokes in a row and each time they have been gobbled up.
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Fat_Bulldog
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Re: The OFFICIAL meat smoking thread

Post by Fat_Bulldog »

Fat Strat wrote:I think I finally have my rib smoke down pat. I'm certain that there are better methods and I know there are better rubs, but this is my last minute at Wal-Mart "lets have ribs tonight" foolproof approach:

This is the rub I use, which I can get at our local Wal-Mart:
Image
There are rubs out there that I like better, but this is always in stock and comes in a huge container so I always have it around. For convenience's sake, this rub is winning.

I have been using Smithfield STL style ribs. I cut the ribs in half to fit on the smoker, and then spray with olive oil spray before applying rub. Smoker at 230-240. I've settled on the 3-2-1 method. I cut the wrapped time down if I want more tug and less fall-off-the-bone, but everyone seems to like them extra tender, so I've been leaning that direction. After all, it is about crowd pleasing, not about some kind of competition mystique.

Three smokes in a row and each time they have been gobbled up.
Nice. I do a very similar method. I prefer just a seasoned salt and pepper rub on mine. I spray them with beer and then apply salt and pepper. I usually wrap a bit longer as I prefer them more on the tender side. Who gives a [expletive] what competition says.

(Freed has some really good tips on cooking ribs too)
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33anda3rd
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Re: The OFFICIAL meat smoking thread

Post by 33anda3rd »

My rub of choice is pretty fancy. It's 1 part this:
[SHOW]
Image
and 2 parts this:
[SHOW]
Image
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Fat_Bulldog
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Re: The OFFICIAL meat smoking thread

Post by Fat_Bulldog »

Smoking baby back ribs tomorrow. Smoking with hickory at 225 to 250.

- Spray with beer and then applying salt and pepper
- 2 hours on spritz with beer every hour
- Wrap meat side down in foil with beer at the 2 hour mark
- Pull out of wrap at the 3.5 hour mark, start basting with sauce
- Finish for about another 1 to 1.5 hours

I will pull the ribs off the smoker at around the 5 to 5.5 hour mark. I like them very tender.

I will put smoked sausage on at the end too.
AWvsCBsteeeerike3
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Re: The OFFICIAL meat smoking thread

Post by AWvsCBsteeeerike3 »

Tried out a new marinade for chicken yesterday:
paprika, ground black/cayenne/white pepper, cumin, paprika, brown sugar, salt spices with honey, minced garlic, diced onion, grapeseed oil, busch light, old forrester bourbon. And, it was awesome tasting by itself.

Image

Smoked it and it tasted pretty good. NBD.

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Then tonight went ahead and put it in a sautee pan to heat it up for sandwiches after pulling it. Had a little bit of the marinade leftover that was clean (used for a baste on the cooking chicken and it was so good I kept it around). Pulled the chicken and put the marinade in, boiled it until it reduced off.

Image

And what was left, accidentally, was the best bourbon chicken that's ever been made*. I didn't realize it would turn out like that, but it was like being at a high end chinese joint or something. In short, it was awesome. I ate way too much it was so good.

*Best bourbon chicken that's ever been made on accident that is.
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Re: The OFFICIAL meat smoking thread

Post by InvincibleCakeEater »

Those leg quarters are making my mouth water.
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Re: The OFFICIAL meat smoking thread

Post by AWvsCBsteeeerike3 »

desperate times call for good cooking, everyone better be out there making the most of today. Personally, we got some chili going and going to smoke some ribs later to add to the chili. I'll keep yinz posted, but today might get a little crazy. Best sports day of the year, imo.

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33anda3rd
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Re: The OFFICIAL meat smoking thread

Post by 33anda3rd »

Anybody smoke sausage before? Tried for the first time this week. Started by making two Spanish-style sausages on Tuesday, then let them ferment overnight in the fridge, then smoked them on Wednesday.

Both batches of sausage were 1kg of total meat from a blend of 50/50 shoulder and belly, really good pork from Catalpa Grove. I told the butcher that I was making sausage and that I wanted the fat content of the above to land 30-33% and he hooked it up. Even at the fancy butcher shop the 4.5lb of pig was only about $42, not bad for 18 sausage links.

Sausage 1 we made a "butifarra fresca," or a Catalan white sausage. It was the above meat mix, tossed in salt and pepper, ground, then paddled in a stand mixer with a slurry of manzanilla sherry, water, cinnamon, allspice, cloves, white pepper and nutmeg.

Sausage 2 we made a chorizo fresco, the above, rubbed and tossed with an ajosal (garlic and salt crushed together in a mortar), ground, and then paddled with a slurry of dry white wine, water, sweet paprika, cayenne, espelette, oregano.

Both were stuffed into 32mm hog casings. We smoked half the sausage and kept the other half fresh. Smoked over apple, kept it around 220 for an hour and 45 min. Came out ok but a bit dry. The casings were black and kind of brittle. Also we used way too much cayenne in the chorizo, the MFer was spicy. I ended up crumbling the fresh chorizo and making tacos with a lot of sour cream to cool it down. I liked both sausages better fresh, wasn't very happy wit the smoked.
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