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What are you cookin on the smoker?


cigarnv

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On 11/21/2022 at 11:31 AM, StarSurfer55 said:

I was wondering if everyone grills year round.  For me, I struggled using a charcoal smoker when temps dropped below 20.  Now that I have been using a pellet smoker with a blanket, this is no longer an issues.  I did choose not to smoke this weekend while our snow event (24 inches of snow)was in progress. Not so much because of the snow but more because of the wind (~40 mph). 

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There is no grilling season.

BBQ is year round in our family.

I've been known to shovel snow to get to the grills and smoker.

You are correct. Wind is the biggest enemy to my smoker.  Rain doesn't affect it very much.

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This bacon will get honey glaced and then Off in the smoker. Was kept salted for three weeks straight. 

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Here it goes, the big holiday bacon, ha! Smoked on finely coarsed appletree chunks. Hopefully this one will turn out well. 

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I pretty much grill and smoke all year long. A pork belly and/or bacon has been on my list to try. Sven..your stuff looks amazing!!

I stocked up today and blew my bourbon budget. Ready for smoking all winter.  Chicken legs, thighs, and breasts, whole NY strip cut into steaks, one whole ribeye cut into steaks and another one cut half steaks and half left as a "prime rib" rib roast for Christmas. Couldn't resist ribeye for $7.99/lb and NY strip for $4.99.

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From the ribeyes that got cut up (see post above) I had one odd numbered steak that was huge. So I left that one out of what got frozen and smoked it today and then seared it off. Smoked some chicken wings and potatoes along with it. That ribeye was almost a full 2" thick. Me and Mrs. Clueby didn't even eat half of it 

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Got 3 inches of fresh snow on Friday so I did some ribs on my pellet smoker on Saturday.  I decided to to these a bit hotter and went with 275 instead of 250.  Did teh usual, 2 hours on the smoker, then wrap and back on the smoker for another 2 hours, then sauce and back on for 30 minutes.I use Sweet Baby Ray Sauce but thin it with Apple Cider Vinegar to cut the sweet a bit.  They turned out great.  Topped off my day with a bit of Weller.

 

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  • 2 weeks later...

Double smoked ham with a homemade glaze of syrup, brown sugar, mustard, and orange juice. Then I sprinkled sugar on the raw. It actually wasn't too sweet. Multiple people said it was the best ham they've ever had. I can't say I disagree. 

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8 hours ago, JCwhammie said:

Double smoked ham with a homemade glaze of syrup, brown sugar, mustard, and orange juice. Then I sprinkled sugar on the raw. It actually wasn't too sweet. Multiple people said it was the best ham they've ever had. I can't say I disagree. 

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Looks amazing!! I was GOING to do a prime rib but I got overruled in favor of finger foods instead. Guess I'll need to think of a reason to make the prime rib.

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9 hours ago, Clueby said:

Looks amazing!! I was GOING to do a prime rib but I got overruled in favor of finger foods instead. Guess I'll need to think of a reason to make the prime rib.

NYE?

 

I smoked a beef tenderloin per our usual Christmas tradition.  No pics this time though.

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On 12/26/2022 at 7:00 AM, dcbt said:

NYE?

 

I smoked a beef tenderloin per our usual Christmas tradition.  No pics this time though.

Just me and the Mrs. on NYE so probably not. I work something out. I'm jonesing for some prime rib. Lol

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Smoked an eye of sirloin.  We made a bourbon/thyme/mustard/shallot sauce for it.  Served with baked potatoes and broccoli.  A very nice bottle of German Spatburgender with it.

 

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Did my usual Hoppin John for New Years but added a brisket to the meal.   My wife made cornbread. Turned out great. 

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Been busy past few weeks and haven’t been on the site. 
 

Christmas dinner - spun 2 chickens on rotisserie and made 2 prime tenderloins on Weber 22” kettle w/SnS insert.

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For the 26th, traveled to The Live Free or Die state to visit my parents and celebrate my fathers 92nd birthday. Went to a local butcher and got his last prime rib roast. Made some rub including salt, pepper, onion powder, garlic powder, and ground coffee. Reverse sear on my dads grill.

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Local supermarket had CAB ribeyes or rib roasts for sale just before Christmas at a good price so I bought the whole sub-primal in cryovac. Made a couple 2 bone roasts for NYE. The rest I cut up into 1-1/2” steaks, vac sealed, and put into freezer.49AD1954-D774-4BD1-B799-2A741023EC62.thumb.jpeg.1b9fa73824e1a712b3493fc77ea615ce.jpeg74391892-9C94-41FB-BCEA-FEA93791F6D9.thumb.jpeg.7be57251dbe1e40be0d7dfbf4a7d52fe.jpeg

 

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  • 1 month later...

Last weekend had some family over so I made NY Strips, a rack of ribs, and chicken legs and thighs. Also a pan of potatoes with butter and some of the rub. I figured if I'm gonna fire up the smoker I need to get my money's worth. I ate leftovers all week.

Today I did the opposite and fired it up just for 3 pork steaks. At least I have lunch for tomorrow.

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Smoking on the slow:

Boudin

Quail legs/thighs

Quail breast poppers (because it's the only breasts I'm allowed to fondle)

Shrimp Stuffed shrooms

grilled shrimp

 

Pics soon if I remember...

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  • 2 weeks later...

Did a brisket overnight.  Been trying a few different things.  I have noticed more variation briskets recently.  I usually take them to 205 but I have noticed that some are still a bit tough at that temp.  So for a 9 -10 lb flat, I used yellow mustard as a binder, then applied the Fire and Smoke Society Black and Tan Rub.  Put it on the smoker at 10 pm at 220.  Checked it at 6 am and it was at 180.  wrapped it in Paper and increased temp to 275.  It reached 207 at 10:30 am this morning.  Took it off and let it rest for an hour.  Turned out really nice.

 

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as I  indicated, I am seeing more variation in briskets lately.  My usual method is to take them to 205 degrees.  In the last year I am finding the this temp will not produce  at tender brisket.  So I am now going to 207 which is yielding a more consistent product.  I always buy USDA choice briskets and it does not seem to matter what store I buy them from (tried multiple).  I just wonder if we are getting more briskets from old dairy cattle  (although most of these will not grade out at choice).  Anyone else encountering this issue?

 

 

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I purchase prime full packers from Costco and every single one has been great.  I run my briskets hot. =/>275 for entire smoke.  6-7 hrs from on to eating for 13 pounder.  Time varies just due to time I leave it resting while I get the sides ready.  

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