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!
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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.
You can smoke things on a gas grill. You can also get an electric smoker.
Yeah, I know, I guess. Guess I have to learn.
Any way to double up the racks on these things? Yeah, I know about the droppings from the meat/fish above.
Need to smoke about 20 trout this summer and would like to have them come off at the same time.
Rent a cabinet smokerQuote:
Originally Posted by TNKen
Yes there are after market products that are pretty slick. I've also seen home built setups using a couple of racks and bolts, washers, and nuts to space the racks outs as well.Quote:
Originally Posted by TNKen
Nothing fancy, just a spatchcock chicken. I do this at least once a week. Thinking about a pork butt and some armadillo eggs for Saturday's Bruins gameAttachment 154879
BGE also sells a second rack that is elevated above the main rack. I use it when I'm making two racks of ribs as I don't like rib racks very much.Quote:
Originally Posted by Flounder
Anyone smoke lamb? Like a shoulder, leg or??
Nope. I'll smoke-grill it tho. Great book for that: http://www.amazon.com/Seven-Fires-Gr.../dp/1579653545
I did a boneless leg of lamb a while ago. It turned out great because I set the smoker up with a whole goose on the grate above it so that the rendered goose fat basted the lamb while it was smoking. It was a while ago so the details about time and temp are kind of fuzzy, but I seem to remember going indirect for about 4 hours at something in the 275* neighborhood. The goose was terrible (which I believe had more to do with goose always tasting like shit than it did with the method of cooking) but the lamb was exceptional. Ever since then I have been thinking that I need to do more cooks that include a fatty cut above the main meat.Quote:
Originally Posted by steepconcrete
Thanks tipp. It's in my cart.Quote:
Originally Posted by Tippster
Cruiser- wouldn't laying some bacon on top work?
Bacon fat makes everything taste like bacon. Not that that's bad, mind you, but sometimes you want something subtler. Duck fat, for example, doesn't really taste like duck - it just makes everything cooked in it taste rich and meaty and insanely good. I'm guessing that's what Cruiser is after here.Quote:
Originally Posted by steepconcrete
Do you guys save bacon or duck fat? Freeze it? How long?
Yeah, and the other trick is that unless you have slab bacon it only takes a little while for it to render completely at which point it no longer bastes the meat.
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I have a little container in my fridge of bacon fat. I think it will last pretty much forever, I just keep using/adding to it, but probably once a year or so, I usually run out and wash the container and start again.Quote:
Originally Posted by Benny Profane
warm up the bacon fat and add maple syrup - baste as needed
I BBQ'd a Chicken tonight on the BGE. I brined it overnight in water, Kosher salt, sugar, soy sauce, and olive oil. I then smoked it at 355 with black cherry and oak until it reached 165. I used Plowboy's Yardbird rub. Turned out well.
http://i98.photobucket.com/albums/l2...2/IMG_0024.jpg
Add in a glass of Charles Smith Chardonnay and it was tasty meal.
http://i98.photobucket.com/albums/l2...2/IMG_0027.jpg
I seen a bunch of fat yuppies all at a buy a green egg class. Looked like they were trying too hard.
That's a handsome bird!
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Little brown egg (a.k.a. flower pot smoker) stoke from memorial day. Pulled shoulder, BBQ beans, blue corn cast iron skillet cornbread. It was my first time doing beans in the smoker and all in attendance said they were the best beans they had ever eaten.
http://lizdeanski.files.wordpress.co...5/img_0467.jpg
*apologies for the huge pic
Recipe for the beans?
I have bacon fat in a coffee can above my microwave. After heating my grill & brushing it clean, I use the bacon fat to grease the grates. That is all I use it for now unless I am maintaining my cast iron pans.
1 pound dried Great Northern beans
6 slices bacon, chopped
1 onion, chopped
6 cloves garlic, chopped
2 jalapenos, chopped
1 poblano chile, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
3 tablespoons shoulder rub
1.5 cups chicken stock
1.5 teaspoons kosher salt
water as needed
-Soak the beans for 12-24 hours in salted water (1 tbs kosher salt per quart water). This is a critical step, the brine helps ensure soft bean skins that don't burst.
-Fry the bacon until starting to crisp, then add the onions, garlic and chiles and cook until soft
-Add the remaining ingredients, plus the drained and rinsed beans and enough water to cover by at least 1 inch
-Bring to a simmer then place in the smoker uncovered underneath the meat. Check on them starting around the 4-hour mark. Since they're uncovered you'll probably need to add some water after 5-6 hours (I did).
They should be done in ~8 hrs, but the brining makes them much more forgiving to overcooking. I let these go closer to 10 hrs and they were fine with no bursting or overly mushy beans. If they're done well before the meat just pull them off and stash them in a warm oven until it's time to serve. Between picking up some smoke directly and the smoky/porky meat drippings they had amazing depth of flavor. The chicken stock also helped there since I used my homemade 36-hr stock that is craaazy good, but I'm sure they would still be great without.
36 hr stock? Details please.
Rib finishing sauce:
3/4 cup bourbon reduced to a couple of tablespoons or so
3/4 cup bourbon
1/3 - 1/2 cup cider vinegar
1/3-1/2 cup maple syrup
chopped chipotle
adobo sauce to taste
cayenne to taste
combine and simmer to desired thickness, strain (or not), put over ribs last 1/2 hour to 45 of cooking time
stock that simmers/reduces for 36 hrs? Its not rocket scienceQuote:
Originally Posted by irul&ublo
Pretty much.Quote:
Originally Posted by jamesp
Biggest pot you have
4-6 roast chicken carcasses
2-3 onions
2-3 carrots
4-5 ribs celery
2-3 bay leaves
Head of garlic
Tsp peppercorns
Cup of white wine if you have it
I do beef as well. Sub in an equivalent amount of roasted beef bones (ribs work great and are cheap), swap red wine for the white, and add a couple ounces of dried porcini mushrooms.
-Cover with water. 350* degree oven for about 2 hours, then drop it to 220*. Start it on saturday morning, pull it out sunday night. Give it a stir every 6-8 hours and top off the water as needed.
-Strain through colander lined with cheesecloth and chill overnight. After chilling it will probably look like loose jello.
-Skim off hardened fat and freeze in containers of choice. I like silicone muffin trays. Once they're frozen just pop them out and store in gallon ziploc bags. That way you can easily use a little or a lot as needed.
Stuff has intense flavor. For chicken soup you need to dilute it substantially with canned broth. It adds incredible depth of flavor to anything instantly--all manner of pan sauces and gravies, rice dishes, soups, long-simmered greens (collards, mustard greens, etc.), nearly endless possible uses. It's a culinary secret weapon.
edit: It also makes a fabulous hot beverage all on it's own.
Dan, do you ever re-roast the carcasses before making the stock? It will turn the stock darker but oh man - you're nearly on the way to a demi-glace flavorwise. I also use a Bouquet Garni made with Sage, Rosemary, and Thyme, then just remove it after the first couple hours or so, since after that all that happens is that the herbs disintegrate without adding any extra flavor.
I learned from a Vietnamese lady that you should always par-boil beef bones before making stock (in her case for Pho.) Drop them in a pot of boiling saltwater and boil for just a few minutes until a foamy scum forms on the surface. Drain and rinse the bones, then add them to your stock pot. This will remove some of the grit and other goop that can give your broth off flavors.
Never bothered to. We buy a rotisserie chicken at Costco pretty much every week. When my stock supply starts getting low the carcasses start going in the freezer, and when I have enough they go from the freezer straight to the pot.Quote:
Originally Posted by Tippster
Interesting, but I doubt I'll bother considering how good it turns out without the extra step. I'm all about keeping the process as simple as possible--shit goes in the pot, pot goes in the oven, done.Quote:
Originally Posted by Tippster
Tipp- I have beef neck bones. Should I roast them first then par boil?