What's in your smoker? - Page 165

OLS · 07-05-2012, 06:32 AM

Can anyone spot the nosehair on the chicken leg?

AS luck would have it, that was the smallest one and got fed to the dog.
But I DID take a bite out of it before I stripped it and fed it to the dog,
so I could have eaten it, or the dog could have eaten it. I think it's better
that I don't REALLY know.

Chainsaw13 · 07-05-2012, 01:09 PM

Just pulled these out of the smoker.

Local supermarket had wild caught sockeye on sale, so I picked up these two filets. Did a 3 day dry cure (salt/sugar/black pepper/fennel seed/coriander seed). I was going to just leave it at that, but decided I wanted a smoke flavor too. Too hot to do a cold smoke, so I hot smoked them for nearly 4 hours. Wow, the flavor is unreal. As they cool down it gets even better.

Fordman4ever · 07-05-2012, 06:04 PM

Looks yummy. Im too scared to do fish on my crappy smoker.

Chainsaw13 · 07-07-2012, 03:11 PM

Got two chicken halves seasoned up and in the smoker for over an hour now. Looking good. Going to finish in a bit on the grill to crisp the skin and serve some grilled corn along side. Pics to follow.

Chainsaw13 · 07-07-2012, 04:45 PM

The finished product. Should've shot the pic before I threw on the grill. The skin was more mahogany and hadn't pulled back. Still tasted damn good.

OLS · 07-08-2012, 04:37 PM

Yeah, but 'mahagony skin not pulled back' is so rubbery that I'd take it like this 100 times out of a hundred.
We all know what a well-smoked bird looks like.

Show me the eatin bird!

OLS · 07-13-2012, 02:02 PM

WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore.
My crap is all frozen...
Gonna have to see what's in there.

Mr.Weeee · 07-13-2012, 02:22 PM

grilling in Afghanistan its chicken

T.G · 07-13-2012, 02:51 PM

Quote:

Originally Posted by OLS

WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore.
My crap is all frozen...
Gonna have to see what's in there.

If you find a dead hooker or my watch that I lost 3 years ago, please let me know.

Unless you find both, then I don't know you.

From a few days ago - 2-1/2 lb chuck that I picked up on the cheap, coated with a garlic paste (mix soy sauce, worcestershire, lots of garlic powder and some rub together, apply with a 4" drywall taping knife or bondo spreader) placed in the smoker later that afternoon w/ walnut and cherry wood. Temps were around 280-300 degrees, so I sliced it up rather than pulling it.

Made for a nice faux-brisket sandwich & leftovers.

MarkinAZ · 07-13-2012, 02:52 PM

Quote:

Originally Posted by Mr.Weeee

grilling in Afghanistan its chicken...

BBQ when and where you can Ricky. Looks good brother!!!

Quote:

Originally Posted by OLS

WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore. My crap is all frozen...

I got your smoker right here Brad...

5 lbs of Pork Shoulder style ribs in the smoker at 1:00PM at a smidge over 200* (I think they've actually have sliced a shoulder down to rib size)....

Hmmmm, and what to do while we wait...

Steve · 07-13-2012, 04:18 PM

Looking good Ricky and Mark

OLS · 07-13-2012, 06:11 PM

There is nothing in my freezer, lol. I won't lie, I'd take a hooker or a watch. Sad though, I thought I might use
the last "cool" weekend of the summer to cook a bit. Mid 90's, a veritable chill-fest. And only 75 overnight.
Brrrr.
I need to look harder.

jjirons69 · 07-15-2012, 07:54 PM

8 lb boneless shoulder, rubbed, injected, tied up tight. I ran her at 230-250F for nearly 8 hours until the center read 188F. I also mopped her down 3 different times with some secret sauce (sweet, spicy, and addictive). We ate nearly 3 hours ago and I am still full!

Also, killed 2 cigars and half a dozen assorted brews while guarding the grill. I figured since it was the last day of my vacation, what the heck.

OLS · 07-15-2012, 07:57 PM

WOW!

MarkinAZ · 07-15-2012, 11:21 PM

Quote:

Originally Posted by OLS

WOW!

I agree!

OLS · 07-16-2012, 06:06 AM

The only thing I don't like about a shoulder like that is that half of that mind-blowing bark is inedible by humans.
My dog will eat the pig skin, but instead of savoring it off in a corner somewhere he likes to wolf it down in one
scarfy swallow. I guess it's the age-old get it down before someone steals it mentality.

jjirons69 · 07-16-2012, 10:33 AM

This "bark" is essentially thick sauce cooked to a deep brown color. It's got a great smoke ring and the bark is quite edible (some stiffness to the tips). I shredded it all together so each bite has a little outer and inner meat. Actually eating some for lunch right now. Uummmm...

OLS · 07-16-2012, 10:44 AM

Doesn't that cut have a big ole section of skin on it??? Did you remove that?

Mr B · 07-16-2012, 11:40 AM

My bark is almost always 100% edible. No skin, just a thin fat-cap that mostly melts away during the 14-17 hr smoke.

jjirons69 · 07-16-2012, 06:26 PM

There was a semi thick upper section. I removed the vast majority of it this time. It was heavily marbled, so I figured it would be fat enough. Just peeped in the frig and grabbed few end pieces. It won't last long in my house. The kids also love it.

07-05-2012, 06:32 AM	#3281
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Can anyone spot the nosehair on the chicken leg? AS luck would have it, that was the smallest one and got fed to the dog. But I DID take a bite out of it before I stripped it and fed it to the dog, so I could have eaten it, or the dog could have eaten it. I think it's better that I don't REALLY know.

07-05-2012, 01:09 PM	#3282
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,034 Trading: (96)	Re: What's in your smoker? Just pulled these out of the smoker. Local supermarket had wild caught sockeye on sale, so I picked up these two filets. Did a 3 day dry cure (salt/sugar/black pepper/fennel seed/coriander seed). I was going to just leave it at that, but decided I wanted a smoke flavor too. Too hot to do a cold smoke, so I hot smoked them for nearly 4 hours. Wow, the flavor is unreal. As they cool down it gets even better. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-05-2012, 06:04 PM	#3283
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: What's in your smoker? Looks yummy. Im too scared to do fish on my crappy smoker. __________________

07-07-2012, 03:11 PM	#3284
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,034 Trading: (96)	Re: What's in your smoker? Got two chicken halves seasoned up and in the smoker for over an hour now. Looking good. Going to finish in a bit on the grill to crisp the skin and serve some grilled corn along side. Pics to follow. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-07-2012, 04:45 PM	#3285
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,034 Trading: (96)	Re: What's in your smoker? The finished product. Should've shot the pic before I threw on the grill. The skin was more mahogany and hadn't pulled back. Still tasted damn good. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-08-2012, 04:37 PM	#3286
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Yeah, but 'mahagony skin not pulled back' is so rubbery that I'd take it like this 100 times out of a hundred. We all know what a well-smoked bird looks like. Show me the eatin bird!

07-13-2012, 02:02 PM	#3287
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore. My crap is all frozen... Gonna have to see what's in there.

07-13-2012, 02:22 PM	#3288
Mr.Weeee Supporting the TROOP'S Join Date: Jul 2012 First Name: Ricky Huey Location: hawaii Posts: 60 Trading: (0)	Re: What's in your smoker? grilling in Afghanistan its chicken

07-13-2012, 04:18 PM	#3291
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Looking good Ricky and Mark __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

07-13-2012, 06:11 PM	#3292
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? There is nothing in my freezer, lol. I won't lie, I'd take a hooker or a watch. Sad though, I thought I might use the last "cool" weekend of the summer to cook a bit. Mid 90's, a veritable chill-fest. And only 75 overnight. Brrrr. I need to look harder.

07-15-2012, 07:54 PM	#3293
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? 8 lb boneless shoulder, rubbed, injected, tied up tight. I ran her at 230-250F for nearly 8 hours until the center read 188F. I also mopped her down 3 different times with some secret sauce (sweet, spicy, and addictive). We ate nearly 3 hours ago and I am still full! Also, killed 2 cigars and half a dozen assorted brews while guarding the grill. I figured since it was the last day of my vacation, what the heck. __________________ Somebody has to go back and get a chitload of dimes

07-15-2012, 07:57 PM	#3294
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? WOW!

07-16-2012, 06:06 AM	#3296
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? The only thing I don't like about a shoulder like that is that half of that mind-blowing bark is inedible by humans. My dog will eat the pig skin, but instead of savoring it off in a corner somewhere he likes to wolf it down in one scarfy swallow. I guess it's the age-old get it down before someone steals it mentality.

07-16-2012, 10:33 AM	#3297
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? This "bark" is essentially thick sauce cooked to a deep brown color. It's got a great smoke ring and the bark is quite edible (some stiffness to the tips). I shredded it all together so each bite has a little outer and inner meat. Actually eating some for lunch right now. Uummmm... __________________ Somebody has to go back and get a chitload of dimes

07-16-2012, 10:44 AM	#3298
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Doesn't that cut have a big ole section of skin on it??? Did you remove that?

07-16-2012, 11:40 AM	#3299
Mr B Livin' in a Van.... Join Date: Dec 2008 Location: North Bay Area, CA Posts: 3,233 Trading: (79)	Re: What's in your smoker? My bark is almost always 100% edible. No skin, just a thin fat-cap that mostly melts away during the 14-17 hr smoke. __________________ And there came a voice to him: “Rise, Peter; kill and eat.” Acts 10:13

07-16-2012, 06:26 PM	#3300
jjirons69 Haberdasher Join Date: Oct 2008 First Name: Jamie Location: Chucktown, SC Posts: 4,120 Trading: (94)	Re: What's in your smoker? There was a semi thick upper section. I removed the vast majority of it this time. It was heavily marbled, so I figured it would be fat enough. Just peeped in the frig and grabbed few end pieces. It won't last long in my house. The kids also love it. __________________ Somebody has to go back and get a chitload of dimes