Wow, you can make.......bacon?
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Wow, you can make.......bacon?
Benny:Quote:
Originally Posted by Benny Profane
I've waited nearly 10 years to say this:
You are just boring.
Maybe, but, what's that have to do with bacon?
I'll second that. ~$150-200 of materials at HD and a couple weekday afternoons with power tools gets you a nice tableQuote:
Originally Posted by Undertow
Got one couple weekends ago and so far it's been awesome. Highlights include:
- Garam masala rubbed chicken on the 1st day, 1st try. I roast a lot of chickens in the oven in a Le Creuset type thing, and like to think I have that game dialed, but this took it to another level
- Grilled salmon with alder wood chips - $$$$$$$
- Smoked trout - brined overnight, smoked at ~175 for 2.5 hrs (held fine), similar level of radness as depicted in $ signs
- Conventional grill stuff like burgers, but they were fancy ground lamb burgers with pretentious bacon chunks inside. Again, $$$$$$$
Things I need to fiddle with and try again:
- Pork roast -- I was hammered and didn't hook up the meat thermometer out of laziness and mistimed it
- Chicken wings -- Internet recipe of dry rub, ~300-325 indirect heat, for 1-1.5 hrs, then blasted on direct heat for ~2-5 min per side. Biggest green egg failure so far, came out all dry and charred, even though things looked nice before the blasting. I assume the charring was due to too much direct heat blasting, but the overall dryness was due to the main protocol. Anyone have a good wings recipe? Shorter time? Lower temp?
Ribs tomorrow, all slow n low, we shall see...
A few tips for wings:
Your indirect heat temp is WAY too high. Chicken only needs to get to 165* to be cooked. Throttle your egg way down to smoke them for the first while. 300* is a cooking temperature, not low and slow. The idea is to slowly bring the meat up to temp, and give plenty of time for all the small pieces of fat, tendon, and cartilage to break down and add flavor. I smoke mine at 175* for 2 hrs before finishing somewhere around that 350-400* range.
Do the eggs offer a place for a water pan below your food? I like to put either apple juice or water in the water pan of my electric smoker. Along with the lower temp, this will help keep things moist.
If you have a deep fryer, you may consider finishing them in there rather than with high direct heat.
Brother-in-law bought a 13 lbs of pork belly and some pink salt. We found some recipes cut the belly into smaller chunks and cured it with some different spices. after 7 days curing I smoked it in the BGE with cherry and hickory. It was actually pretty damn good. We'll probably give it another try to see if we can improve on the recipe.Quote:
Originally Posted by Benny Profane
I love the BGE. I can smoke bacon at 180 and grill a steak at 800+. I'll be doing a brisket soon and will use Butchers Prime Brisket Injection. That stuff is "Gold Jerry Gold!"
You could put a water pan on the diffuser plate, but it isn't necessary as the BGE holds moister well. I smoke my chicken wings for 2 hours at 275 and then deep fry for two minutes. By far my favorite way to make wings.Quote:
Originally Posted by farmer
Wings are fine but I prefer to do bone in skin on thighs on the egg. I usually brine them in apple juice salt and brown sugar for a couple of hours. Then I give them a quick rinse, pat them dry, hit them with some fresh pepper, and roll them up into a cylinder with the skin on the outside. After that I smoke them over apple wood at 235* for about 2 hours. They come out exceptionally moist and full of flavor despite the lack of a real dry rub. The fat renders off making the meat very easy to get of the bone. The only problem with this technique (and it doesn't bother me any) is that the chicken skin doesn't get crispy so I discard it.
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Other than trout, what other kinds of fish are you guys smoking on the BGE? I don't like salmon so that's not an option.
halibut
black cod
back when I lived in AK and could get it fresh
Other than lakers I've pulled from the ice, the only other fish I've smoked is Bluefish. For both variety's I usually just gut the fish and cut off the heads then brine them for anywhere from 24 to 48 hours.
I usually smoke them whole for 4 hours @ 225.The smoked filets freeze really well once they've been vaccum sealed.
I keep meaning to smoke toro but it's just so damn good on its own with some wasabi and ginger and never lasts very long.
Maybe next year. The first thing I have to do after moving in in July is build a stone patio for a base - it's all grass now. That may take me until September. I'll get there, though.
Bacon. I gotta make my own bacon.
Has anyone replaced the thermometer in their Egg? If so, what did you use?
Cod. Steelhead. Arctic Char. Mackerel if you like something strong tasting.Quote:
Originally Posted by smmokan
Whitefish make killer smoked fish.Quote:
Originally Posted by smmokan
Got a ~9.5# pork shoulder sitting in the fridge right now. It's gonna go on tomorrow night before bed so that it will be ready to rock for Sunday supper. FKNA!
Rub a pork belly with salt and leave it in the fridge for a week.Quote:
Originally Posted by Benny Profane
Gotta be pinking salt. Fuck the nitrate haters - gray bacon makes the baby jesus cry.
I've got a brisket getting ready for the BGE for an overnight smoke. I'm using Butcher's Prime Brisket Injection for the first time. I've use Butcher's Brisket Injection with fantastic results in the past so I'm looking forward to see what the Prime will do.
~15 hours into the cook. The egg is chugging away happily at 237* and the meat is at 185* having passed the plateau just a few minutes ago. Not going to be long now!
How's that brisket coming Grange? You using a pit controller or doing temp adjustments manually?
I pulled the Brisket off the smoker around 2:30 PM when it was at 200 degrees. The Brisket is resting in the cooler and the burnt ends are on the BGE right now. I don't have temp. controller, but I don't adjust manually too often.
Some pictures from my latest BBQ.
BGE is getting ready. I was still waiting for the "blue" smoke.
http://i98.photobucket.com/albums/l2...2/IMG_0017.jpg
Brisket is ready to wrap.
http://i98.photobucket.com/albums/l2...2/IMG_0018.jpg
Wrapped Brisket
http://i98.photobucket.com/albums/l2...2/IMG_0020.jpg
Not a bad BBQ meal.
http://i98.photobucket.com/albums/l2...2/IMG_0023.jpg
Looks tasty Grange
Damn I'm hungry
Fucking bummer. Just found out I can't have a charcoal grill at the condo I'm buying. On to the gas grill thread, I guess. Damn. Have fun guys, keep on cooking the slow stuff. I'll keep on ordering my bacon from Oscars instead of making it myself.