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Smokin it up. (Backyard Smokers Unite)


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#41 Juthro

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Posted 21 September 2017 - 07:52 PM

My pork, right off the smoker.

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#42 phlegmbae

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Posted 21 September 2017 - 09:13 PM

My pork, right off the smoker.

Looks great! Kinda looks like ya dusted it with powdered sugar from the slight glare! Cool effect!


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#43 Juthro

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Posted 21 September 2017 - 10:27 PM

Thank you, Phlegmbae.

It did have kind of a weird reflective glare coming off the glazed BBQ sauce and the fluorescent lights in my kitchen.

I thought about taking another picture, but it smelled soo good, and I was hungry :) (in my defense, I had been smelling it cooking for the last 5 hours, and couldn't take it anymore.)

#44 Juthro

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Posted 14 October 2017 - 01:14 AM

Alright I've got kind of a personal question for y'all. When you grill/smoke your chicken, do you spatchcock?

I can honestly say I never have, but I am thinking about trying it. Like I got a chicken thawing in the sink right now, and have to decide by tomorrow kind of thing .....

If you have ever tried it, I would love to hear your story. (other comments are welcome as well)

If by chance any of y'all aren't acquainted with spatchcocking, here is a short introduction.

[Direct Link]



#45 jkdeth

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Posted 14 October 2017 - 09:53 AM

I've don't that. Not for slow smoking in particular, but to speed up grilling time and get it more even cooking time. Usually I'm lazy and just split them.
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#46 Juthro

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Posted 17 October 2017 - 02:19 PM

Well I got lazy and distracted, and ended up smoking my bird whole.

It turned out ok though, nice and juicy with a good flavor from the brine.

 

post-136504-0-53359500-1508267970.jpg

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Edited by Juthro, 17 October 2017 - 02:20 PM.


#47 jkdeth

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Posted 17 October 2017 - 03:21 PM

Looks beautiful !

#48 Juthro

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Posted 17 October 2017 - 03:40 PM

Thank you brother.    It sure did taste that way.

 

I'm actually in the process of boiling down the carcass and a bunch of veggies from the garden to make some smoked chicken stock.  Then I'll can it up into pint jars.   I'm figuring on about a 1/2 gallon of stock  (4 pints).

 

Way healthier then that stuff they try and sell me in the store.



#49 jkdeth

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Posted 17 October 2017 - 04:11 PM

Love home made stock. I used to smoke or at least grill the bones whenever I deboned chicken or even pork chops, then use the bones for stock.

#50 jkdeth

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Posted 17 October 2017 - 04:12 PM

Also celery carrots and onions charred and smoked I've used for stock.
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#51 Juthro

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Posted 17 October 2017 - 04:30 PM

That's a good idea jkdeth, thank you!

I've charred tomato's, onions, and peppers for more flavor when making tomato sauce, but never for my broth.
I going to have to try that, thanks again for the great idea :)

#52 mushit

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Posted 15 January 2019 - 08:23 PM

Man, just found this thread!  I guess that's what happens when you're away for a few years.

I have been curing and smoking for a few years now.  Smoked eggs sound REAL good.  Gonna have to try that one.

I always cold smoke because I cure everything.

One thing that really freaked me out was bacon on a stick.  Just ribs cured for two or three weeks then smoked for six hours or so.

Tastes just like it sounds.  Make lots because "You just can't eat one!"

So far I have made bacon of all kinds,  hams from butts, picnic, shank and the rump, pork hocks, pastrami and goose breast pastrami.

Tha's all I can think of right now.

I have an old industrial oven that I use for my smoker with an AMNPS.  No need for a mailbox as it is big enough to put 4 whole hams in.

By the way, nice mailbox setup, Juthro.


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#53 coorsmikey

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Posted 15 January 2019 - 08:29 PM

Thanks for the bump Mushit! I have some stuff especially pics that would go well here, I forgot about this thread as well. Oooh I'm gonna try those bacon sticks for sure.


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#54 mushit

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Posted 15 January 2019 - 08:38 PM

Ya, you will love them, Mikey.

I just cure them in a simple brine for two weeks with 1 gal water, 1 heaping tbsp cure #1, 1/2 cup salt, 1/2 cup sugar and 1/2 cup brown sugar.

The last batch I smoked with hickory.   Mmmmmmm.  I am drooling now!!  :tongue:



#55 coorsmikey

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Posted 15 January 2019 - 09:58 PM

Damn and just waisted two racks last night with plain ole rub on the pellet grill. I could have done the bacon sticks. ah well, they were still good and there are no leftovers to take pics now darn it.


Edited by coorsmikey, 15 January 2019 - 09:58 PM.

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#56 Juthro

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Posted 15 January 2019 - 10:44 PM

That don't sound like much of a waste to me, Mikey :)

 

I've been thinking about getting me one of them fancy pellet grills.....  Maybe someday.

 

What kind are you running, if you don't mind me asking?


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#57 mushit

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Posted 17 January 2019 - 06:13 PM

I have to agree with Juthro on that one, Mikey.  No such thing as a waste when yur smokin'.  :biggrin:

 

I thought of a pellet grill at one time myself.  Now I just put the AMNPS on the weber and it serves my purpose very well.  I am a cheap bastard.  LOL


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#58 coorsmikey

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Posted 17 January 2019 - 08:32 PM

Juthro, I was a good boy and obviously missed when I was in Alaska. When I got back to MT Santa brought me a Treager Elite series. That was two years ago and nobody around here has any complaints. You just have to fill it up every time to get the best gas mileage for yer pellets. You would most likely need the insulated blanket to go with it, I use it almost every day.


Edited by coorsmikey, 17 January 2019 - 08:32 PM.

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#59 Juthro

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Posted 18 August 2021 - 04:08 PM

We are getting our heifer back from the butcher today !!    She was young and lean, every BBQ's dream.  She was very well cared for, and was dispatched very cleanly.  Our butcher almost kissed us when she saw how nice, and clean of a job we had done.   Almost no waste. 

 

There have been a few hick up's with the process, and there was still work, and money involved, but it was still so much easier, and cheaper, then hunting. 

 

I can totally see us doing this again, thought it might not be every year. She was smallish, but we still got about 200lbs of meat, and I don't know if we can eat up that much beef in a year.  Though I'm sure we've got some friends that would be happy to help us try, lol.

 

I can almost smell the meat cooking.... 

 

I'm excited :)

 

EDIT: adjusted the amount of meat received from my wish, to what I actually picked up.   Sharlene was a heifer, and didn't have the same ratio of meat/bones as an average steer of her same size.  Not bitching, just trying to keep it real, and not turn it into a fish story.... (IT WAS THIS BIG!!!, lol) 

 

200lbs of meat, and 30-40lbs of bones for broth is still plenty for two people.


Edited by Juthro, 18 August 2021 - 08:52 PM.

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#60 Juthro

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Posted 19 August 2021 - 04:37 PM

So I was going to get the beef organ meat turned into braunschweiger, but my wife is not a fan.  So at her direction we went with the liver, an equal amount of ground beef (by weight), the heart, and some pork fat, blended with some breakfast sausage spice mix (a Jimmy Dean clone). 

 

I didn't think it was going to be bad, but it turned out to be very good.  A little rich, but damn tasty.  Overall I think it has a milder taste then most commercial pork sausage.  Could have used a bit more pork fat as a binder, it's pretty crumbly when trying to make a patty.  All in all, we got 7lbs of sausage, we would have got a bit more if we hadn't lost the tongue in an unfortunate mishap during slaughter (it fell into a pail of guts, and was deemed soiled, and not worthy of recovery).


Edited by Juthro, 19 August 2021 - 08:52 PM.

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