Smokers, grills, and BBQs. What are you cooking?

Grilled sea scallops, swordfish & shrimp w/ a rub of salt & chili powder & a tomato onion chutney

This was last weekend. I made a Slovakian sausage recipe with a couple of Czech and Slovak friends. Next time around, we'll do more coarse grind, less fine, but the seasoning is dead on. We did 20 kg, or around 44 lbs.

https://aaronhermes.smugmug.com/Othe...3.55%202-M.jpg

it was a nice smokehouse:

https://aaronhermes.smugmug.com/Othe...7_114925-L.jpg

We let them hang for a bit to cool down after coming out of the smoker:

https://aaronhermes.smugmug.com/Othe...7_202024-M.jpg

They came out delicious (this is about 1/4 of the total):

https://aaronhermes.smugmug.com/Othe...8_150916-M.jpg

The recipe was as follows (per 10 kg pork):

18-22 dkg salt (we split the difference, at 20 dkg)
15-17 dkg sweet paprika (we went with the upper end)
4 dkg spicy paprika
4 dkg black pepper
3 dkg caraway seeds
5-8 dkg crushed garlic (upper end here, too)

We used pork shoulder, and added about 2 additional lbs of fatback to get the fat content we wanted, based on nothing more than eyeballing the mix.

holy crap. will you be my new best friend?

Quote:

---

Originally Posted by Captain Awesome

This was last weekend. I made a Slovakian sausage recipe with a couple of Czech and Slovak friends. Next time around, we'll do more coarse grind, less fine, but the seasoning is dead on. We did 20 kg, or around 44 lbs.

https://aaronhermes.smugmug.com/Othe...3.55%202-M.jpg

it was a nice smokehouse:

https://aaronhermes.smugmug.com/Othe...7_114925-L.jpg

We let them hang for a bit to cool down after coming out of the smoker:

https://aaronhermes.smugmug.com/Othe...7_202024-M.jpg

They came out delicious (this is about 1/4 of the total):

https://aaronhermes.smugmug.com/Othe...8_150916-M.jpg

The recipe was as follows (per 10 kg pork):

18-22 dkg salt (we split the difference, at 20 dkg)
15-17 dkg sweet paprika (we went with the upper end)
4 dkg spicy paprika
4 dkg black pepper
3 dkg caraway seeds
5-8 dkg crushed garlic (upper end here, too)

We used pork shoulder, and added about 2 additional lbs of fatback to get the fat content we wanted, based on nothing more than eyeballing the mix.

---

^^^ Perfect post/username synergy here.

Yeah that stuff looks great!

Doing the turkey on the grill tomorrow since I gotta work Thursday and mama is going to ski. In the brine now.

Quote:

---

Originally Posted by telemike

Doing the turkey on the grill tomorrow since I gotta work Thursday and mama is going to ski. In the brine now.

---

Get a good turkey. Diestel organic for me. Raised right down the hill from me, but you can get them all across the country I guess.

Water
Apple cider
Kosher salt
Brown sugar
Garlic
Onion
Peppercorns
Parsley
Sage
Rosemary
Thyme

24 hours

Attachment 172237

Prep the kettle the night before so that shit's ready to go. Old cast iron skillet for liquid. I just use the brine.

Attachment 172238

Light it up!
Attachment 172262

An hour in. Flip the bird.

Attachment 172263
Attachment 172264

IPA count thus far?

Zero. Way too early.

Looking good. Almost there....

Attachment 172272

Still got fire so it's time to roast onions and apples for sausage and apple dressing.

Attachment 172287

Quote:

---

Originally Posted by telemike

Looking good. Almost there....

Attachment 172272

---

Shoulda pulled it at 160*.

Or 155, it keeps getting hotter for a while after it's off.

Probably right...

Quote:

---

Originally Posted by iceman

Or 155, it keeps getting hotter for a while after it's off.

---

Heard a food science guy on NPR last year saying that he cooks his turkey to 150*. Apparently the 165* temp the CDC insists on is the "instant kill" temp, but anything over 140* will kill salmonella if you keep it that hot for long enough. So, he cooks it to about 145*, then parks it in a "warm" oven (170* for most ovens) so it just chills at 150* for about 10-15 minutes. Bugs die, meat stays super moist, boom. The dark meat probably doesn't get hot enough, but perfectly cooked breast and legs on a whole bird is a fools errand.

Just carved it. Looks great. Will reheat just fine.

Another suggestion...get a digital thermometer. Muy more accurate


Sent from my iPhone using TGR Forums

Out of the brine and into the smoker!
Attachment 172421

8lbs of brisket

Attachment 178023

Attachment 178024

Typically I fucking hate chicken breast. I marinated some and did this technique. It was good.

http://youtu.be/TfbBMIwWJUw

Then I made this grilled veggie recipe. Use a grill basket. Cut them uniformly. Chunkier the better. Find some good balsamic. Use the exact amount of oil called for in the recipe. If you use too much oil the flares will ruin this side. Make double what you think you'll eat. Its that good.

http://allrecipes.com/recipe/222255/...eese-crumbles/

Quote:

---

Originally Posted by irul&ublo

Another suggestion...get a digital thermometer. Muy more accurate


Sent from my iPhone using TGR Forums

---

Maverick ET-733 has been the cat's ass for me.

Yeah but who wants a cat's ass near their food?

Quote:

---

Originally Posted by Dantheman

Heard a food science guy on NPR last year saying that he cooks his turkey to 150*. Apparently the 165* temp the CDC insists on is the "instant kill" temp, but anything over 140* will kill salmonella if you keep it that hot for long enough. So, he cooks it to about 145*, then parks it in a "warm" oven (170* for most ovens) so it just chills at 150* for about 10-15 minutes. Bugs die, meat stays super moist, boom. The dark meat probably doesn't get hot enough, but perfectly cooked breast and legs on a whole bird is a fools errand.

---

This was probably Kenji from Serious Eats - he's on a mission to convince the world that you really don't need to cook chicken/turkey to 165. This article has a pretty good summary of the reasons (it's about sous vide cooking, but the principles apply regardless of cooking method). It convinced me - I usually cook chicken to 150 now, and damn is it better tasting.