Paddy Posted January 14 Share Posted January 14 I know this is a smoke thread, but I find that infared grilling works best for consistently moist pork cutlets. Link to post Share on other sites
Harry in WashDC Posted January 14 Share Posted January 14 2 hours ago, Paddy said: I know this is a smoke thread, but I find that infared grilling works best for consistently moist pork cutlets. I have no infrared cooker, BUT, lower heat than you think you want to use and more flipping than you want to do and diligent and frequent use of a Thermapen works for me. Online, check out amazingribs.com which has free access to recipes and techniques. 2 Link to post Share on other sites
StarSurfer55 Posted January 14 Share Posted January 14 Thanks to everyone that suggested brining the cutlet prior to smoking. I found a recipe for a brown sugar brine that I am going to try next time. Link to post Share on other sites
StarSurfer55 Posted January 14 Share Posted January 14 12 hours ago, Harry in WashDC said: I have no infrared cooker, BUT, lower heat than you think you want to use and more flipping than you want to do and diligent and frequent use of a Thermapen works for me. Online, check out amazingribs.com which has free access to recipes and techniques. Harry, Thanks. I should have gone to amazing ribs for some tips beforehand. 1 Link to post Share on other sites
bayouredd Posted January 14 Share Posted January 14 6 hours ago, StarSurfer55 said: Thanks to everyone that suggested brining the cutlet prior to smoking. I found a recipe for a brown sugar brine that I am going to try next time. Also, rosemary actually helps with the moisture retention. Don't ask me why; I read it somewhere and it works... 1 Link to post Share on other sites
Harry in WashDC Posted January 15 Share Posted January 15 23 hours ago, Paddy said: I know this is a smoke thread, but I find that infared grilling works best for consistently moist pork cutlets. Reread the later posts as I was doing lamb chops in a broiler and was looking for hints -- Paddy, my wife has sometimes wondered about getting an infrared cooker of some sort. Or an air fryer. Or some such. Any websites you'd recommend? In keeping with this "cookin on the smoker" topic, I often start fires in the broiler OR on the cook top so "SMOKE!!" is omnipresent. Any websites you can point me to other than Consumer Reports, etc., OR any PM hints you want to send along? COVID has me trapped in the house so my retirement benefits are stacking up - what a GOOD problem to have, I know, but . . . Link to post Share on other sites
Paddy Posted January 15 Share Posted January 15 2 hours ago, Harry in WashDC said: Reread the later posts as I was doing lamb chops in a broiler and was looking for hints -- Paddy, my wife has sometimes wondered about getting an infrared cooker of some sort. Or an air fryer. Or some such. Any websites you'd recommend? In keeping with this "cookin on the smoker" topic, I often start fires in the broiler OR on the cook top so "SMOKE!!" is omnipresent. Any websites you can point me to other than Consumer Reports, etc., OR any PM hints you want to send along? COVID has me trapped in the house so my retirement benefits are stacking up - what a GOOD problem to have, I know, but . . . https://www.charbroil.com/tru-infrared 1 Link to post Share on other sites
flahute Posted January 15 Share Posted January 15 On 1/13/2021 at 6:05 PM, Paddy said: I know this is a smoke thread, but I find that infared grilling works best for consistently moist pork cutlets. I brine and then grill my pork cutlets and they turn out moist and amazing every time. 3 Link to post Share on other sites
bayouredd Posted January 15 Share Posted January 15 5 hours ago, flahute said: I brine and then grill my pork cutlets and they turn out moist and amazing every time. Brine-ing is pretty wonderful, but hardly less work. I guess low n slow is the lazy man's way... Link to post Share on other sites
StarSurfer55 Posted January 18 Share Posted January 18 On 1/15/2021 at 12:29 AM, flahute said: I brine and then grill my pork cutlets and they turn out moist and amazing every time. I went online and found a recipe for a brown sugar brine that should do the trick next time I make these. 2 Link to post Share on other sites
JCwhammie Posted January 21 Share Posted January 21 I cooked some chicken thighs on the Egg, then made some waffles, and poured bourbon butter syrup on top. Dang good eats!! 2 Link to post Share on other sites
Clueby Posted January 21 Share Posted January 21 15 hours ago, JCwhammie said: I cooked some chicken thighs on the Egg, then made some waffles, and poured bourbon butter syrup on top. Dang good eats!! Sounds awesome! For Christmas I got a mini waffle maker that embeds an image of a Llama on one side (its an inside joke in our family). Link to post Share on other sites
JCwhammie Posted January 21 Share Posted January 21 3 hours ago, Clueby said: Sounds awesome! For Christmas I got a mini waffle maker that embeds an image of a Llama on one side (its an inside joke in our family). I may have to look into getting one if those waffle makers. The wife and I went to Peru for our honeymoon, and llamas and alpacas remind us of that trip. Link to post Share on other sites
bayouredd Posted January 23 Share Posted January 23 Prep All Done... All heading for the Primo Grill!!! Stay Tuned... 1 Link to post Share on other sites
bayouredd Posted January 24 Share Posted January 24 Started with OF 1920 then opened a Total Wines WR barrel pick for one of my guests. Of course I helped him. The bourbon and wine flowed freely so I barely had time to snap pics. I also over-cooked things about 10 minutes worth; but it hardly stopped the troops from eating. Next time 1 less pour before checking the grill, oh well... 3 Link to post Share on other sites
flahute Posted January 24 Share Posted January 24 20 minutes ago, bayouredd said: Started with OF 1920 then opened a Total Wines WR barrel pick for one of my guests. Of course I helped him. The bourbon and wine flowed freely so I barely had time to snap pics. I also over-cooked things about 10 minutes worth; but it hardly stopped the troops from eating. Next time 1 less pour before checking the grill, oh well... Dang that looks good. Link to post Share on other sites
StarSurfer55 Posted January 25 Share Posted January 25 Decided to do a brisket today. It was a flat, about 10 lbs uncooked. A 6 hour cook. Turned out good. 5 Link to post Share on other sites
HoustonNit Posted January 25 Share Posted January 25 On 1/10/2021 at 10:16 AM, Respectfully said: Would you give some details on the turmeric honey glaze, please? I do a Pekin duck, but it’s labor intensive. https://i.imgur.com/rlJXdQg.jpg https://i.imgur.com/XdRPwiz.jpg This is beautiful, nicely done. Link to post Share on other sites
Bob_Loblaw Posted January 29 Share Posted January 29 On 1/18/2021 at 11:02 AM, StarSurfer55 said: I went online and found a recipe for a brown sugar brine that should do the trick next time I make these. Late to this, I tend to grill/roast Pork Tenderloin or Loin vs smoking, but would absolutely agree that brining is the way to go. I use an apple cider bring for chicken drumsticks and turkey breast that I would imagine would carry over nicely with pork. Link to post Share on other sites
BottledInBond Posted January 30 Share Posted January 30 I’m making chili today. I like to start with a couple hours of smoke on full cuts of meat, then braise it with the chili base and veggies, with some ground beef also added later. Just put these beef short ribs and pork belly on the smoke (oak) at 230 to get things started. 3 Link to post Share on other sites
JCwhammie Posted February 7 Share Posted February 7 Always a favorite wherever you go 1 Link to post Share on other sites
smokinjoe Posted March 7 Share Posted March 7 Prime full packer on the smoker today. Trimmed it a little less than normal, and the result is a juicy and tender slab of beef Heaven. It’s like buttah! 4 Link to post Share on other sites
BigRich Posted March 9 Share Posted March 9 On 3/7/2021 at 6:31 PM, smokinjoe said: Prime full packer on the smoker today. Trimmed it a little less than normal, and the result is a juicy and tender slab of beef Heaven. It’s like buttah! Nice knife Link to post Share on other sites
HoustonNit Posted March 10 Share Posted March 10 On 1/30/2021 at 9:43 AM, BottledInBond said: I’m making chili today. I like to start with a couple hours of smoke on full cuts of meat, then braise it with the chili base and veggies, with some ground beef also added later. Just put these beef short ribs and pork belly on the smoke (oak) at 230 to get things started. Oh man this seems like the type of chili I like. Do you have any pictures and recipe for the rest? Link to post Share on other sites
smokinjoe Posted March 10 Share Posted March 10 8 hours ago, BigRich said: Nice knife Yeah, but I cut myself nearly every time I use it...I admit, I’m a clod, but a finger starts bleeding when I simply look at it! Link to post Share on other sites
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