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Post by deadeer on Jul 5, 2021 9:15:12 GMT -5
Tried something different over the holiday. I took a cabbage head, cut it in half, smeared on butter, seasoning, and cut up bacon. Light smoke for 4 hours on 250deg. Add more butter and seasoning, wrap up in foil and pour in some beer for another 2 hours. It was fall apart tender and one of the best tasting things we had in a long time. I also did a country style ribs and a pork loin.   |
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Post by fatfred on Jul 5, 2021 10:52:28 GMT -5
OMG that looks and sounds amazing. Nice smoker by the way.
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Post by deadeer on Jul 5, 2021 11:33:15 GMT -5
OMG that looks and sounds amazing. Nice smoker by the way. Thanks. I have a Masterbuilt Electric. It's the only way to fly for me. Once you have the times figured out to hit required internal temps, it's set it and walk away. They are extremely insulated, so it works the same at 0 or 100deg for me. I smoke all year round. I have been doing it for about 3 yrs now, and finally got everything down pat. Really turned into a fun hobby, and I get just as big a kick sharing everything as we do eating it ourselves. |
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Post by fatfred on Jul 5, 2021 16:13:05 GMT -5
Buddy at work has a big smoker. His stuff is amazing. Brisket, pork butts, smoked peppers, smoked chicken. Hell yeah. We had a bet at work about a big job I was trying to land. I won. He had to buy a 17 lb Brisket. I threw in two pork butts. He just slaughtered 50 chickens and is throwing 2 of them into the mix. Just fired it up!!!. Tomorrow at the office we are throwing a good feed just out of loving to share the goodness of good cooking. A real team building experience if you will.
Gonna eat light tonight. Man I love your smoker Deadeer! A lot of mass and residule flavor from the last time!!
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Post by deadeer on Jul 6, 2021 0:40:09 GMT -5
I have yet to try a brisket. Not a big one. I have done the small "flat" but not a full size one. Kinda chicken due to the cost. Wife says she doesn't like it, too fatty. So the boy and I eat anything we make she wont. Ribs are great, especially smoke for 2/3 time and foil wrap with juice, be it apple, beer, etc for remaining time. Comes out fall off the bone. Whole chickens on a stand up rack are our favorite. Rub with mayo or mustard, coat with spice, cook to temp. Even better after an overnight brine.
Pulled pork is obviously the king of smoking. Go till internal temp of 200deg, then wrap in foil to get to temp, or after and let rest. It will be floating in juice.
Stuffed jalapenos are also one of our favs. Remove veins and seeds and you lose the heat but not the flavor.
All meats are good with bacon on top, or a slit cut and garlic cloves inserted. So many ways to make things taste excellent.
My buddies all rave and say I missed my calling. They tell me theres still time to switch careers. Lol. I don't know. I have cut back on eating so many goodies and drinking, that I have just reached my goal of losing 40#. Kinda hard to do surrounded by all the goodness!
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