Smoking Sunday

Savage Bacon · #1 04-30-2023, 11:28 AM

I decided to break out the smoker today. Company is coming over so I'm going to cook a pork loin. It's too big for my series 3 smoker so I cut it in half. No biggie.

With the nice weather we've been having, why wouldn't you be cooking outside??

I wanted to make pulled pork. But I already had the loin in the freezer. I'm going to smoke it for around 2 hours. Then put it in a big pot with some liquid and slow cook for a few hours with hopes that it will pull apart nicely. If not, I'll cut it up. All I know is it'll be juicy.

The boss is going to make some slaw. And we thawed out some of our homemade beens that we'll also simmer in the smoker for the afternoon. Company is bringing fresh dinner rolls and cheesecake for desert.

Follow along while I smoke, and drink beer all day. Woohoo

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Dolly’s Mom · #2 04-30-2023, 11:55 AM

That looks and sounds so soooo good! What time’s supper

Savage Bacon · #3 04-30-2023, 12:00 PM

I'd say around 6. Everybody is welcome to come by. Just follow your nose. I swear my neighbours hate me with jealousy when I fire up the smoker lol.

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bat119 · #4 04-30-2023, 12:40 PM

Smoker full ribs over here
I love the smell of hickory in the morning

3blade · #5 04-30-2023, 12:49 PM

Ribs last night, free range roasted chicken today, hickory smoked moose burgers tomorrow.

Warning on the loin: it doesn’t take to slow cooking in liquid well. I’ve tried what you are doing several times and it'll fall apart all right, but always comes out chalky and mushy. It doesn’t have the structure and collagen content to hold together.

Smoke, then sear or finish in the oven.

Savage Bacon · #6 04-30-2023, 01:05 PM

Quote:

Originally Posted by 3blade

Ribs last night, free range roasted chicken today, hickory smoked moose burgers tomorrow.

Warning on the loin: it doesn’t take to slow cooking in liquid well. I’ve tried what you are doing several times and it'll fall apart all right, but always comes out chalky and mushy. It doesn’t have the structure and collagen content to hold together.

Smoke, then sear or finish in the oven.

I might just end up slicing it up then. I could make a jus to go with it and make more of a pork dip. Thinly sliced. Thanks for the heads up!

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Savage Bacon · #7 04-30-2023, 01:05 PM

Quote:

Originally Posted by bat119

Smoker full ribs over here

I love the smell of hickory in the morning

Mmmmm delicious

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icecold · #8 04-30-2023, 01:11 PM

Small pork shoulder getting smoked right now. Didn't have any hickory so using apple.

hayseed · #9 04-30-2023, 02:41 PM

Beef short ribs been marinating for two days, on the smoker right now.. god I love short ribs..
No one else in my family likes them, so theys all mine!!

3blade · #10 04-30-2023, 04:58 PM

Quote:

Originally Posted by Savage Bacon

I might just end up slicing it up then. I could make a jus to go with it and make more of a pork dip. Thinly sliced. Thanks for the heads up!

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Yep that’s absolutely a better way to go. Can’t wait to see the pics!

Glion · #11 04-30-2023, 06:16 PM

Just ate a smoked pork tenderloin, also did a veggie tray with peppers onions mushroom tomatoes and cauliflower. Yesterday did stuffed bell peppers on there. Planning a big evening with our hunting group comming up, going to do ribs, wings,salmon along with a smoked apple cobbler and smoked bacon bourbon.

Savage Bacon · #12 04-30-2023, 07:32 PM

We ended up slicing the roast like mentioned above. Along with some dinosaur ribs, beans and slaw. With cheese buns and a jus made with apple juice, chicken broth, brown sugar and a splash of apple cider vinegar. Damn it was a good supper.

And if you notice the other half of the loin has a striking resemblance to a toned buttocks.

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58thecat · #13 05-01-2023, 08:25 AM

ok enough.....I need a drip tray under my chin now

The mods should make you send out test samples if your gonna post here.

Savage Bacon · #14 05-14-2023, 02:09 PM

Well it's Sunday again. Today we're fixin up some short ribs. A little brisket rub, which is mostly salt and pepper, a half hour or so on smoke using charcoal pellets, then I'll crank her up so we're not eating at midnight.

I'm not sure what we're having with it. I think the boss mentioned something about potatoes and salad. Might be potato salad, might be potatoes, and salad.

Is anyone else doing some outdoor cooking today?

Follow along while I smoke some ribs, cigars, and doobies on this fine sunny day.

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Smoky buck · #15 05-14-2023, 02:19 PM

For strictly food safety purposes you need to deliver 25% of each batch to me for testing

Remember this is for your own safety

Ackleyman · #16 05-14-2023, 02:23 PM

That's just plain cruel ! Awesome man.

Savage Bacon · #17 05-14-2023, 02:47 PM

Quote:

Originally Posted by Smoky buck

For strictly food safety purposes you need to deliver 25% of each batch to me for testing

Remember this is for your own safety

Is that new technology? I've been searching on Google and can't find any info.

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burbotman · #18 05-14-2023, 05:14 PM

Perfect weekend for it

Smoky buck · #19 05-14-2023, 05:33 PM

Quote:

Originally Posted by Savage Bacon

Is that new technology? I've been searching on Google and can't find any info.

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It’s a very technical process that only those who are certified like my self truly understand

I am pretty sure I am the only one who is certified in Alberta now that I think about it

Savage Bacon · #20 05-14-2023, 06:41 PM

Quote:

Originally Posted by burbotman

Perfect weekend for it

Dang that looks good. What's on the top rack? Looks like a corn chowder?

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burbotman · #21 05-14-2023, 07:09 PM

Quote:

Originally Posted by Savage Bacon

Dang that looks good. What's on the top rack? Looks like a corn chowder?

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Corn muffins! We throw them on at the end when we crank the heat to crisp up the meat a bit. Smoked corn muffins are sooooo good

sns2 · #22 05-14-2023, 07:21 PM

Quote:

Originally Posted by burbotman

Corn muffins! We throw them on at the end when we crank the heat to crisp up the meat a bit. Smoked corn muffins are sooooo good

Bloody hell. Burbotman would be a primetime dinner host. That's some delicious looking food.

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Savage Bacon · #23 05-22-2023, 03:31 PM

Did anyone have the smoker going this weekend?

Today we're smoking a hutterite chicken. Basted with bacon fat, salt and pepper. The drip tray has more bacon fat, carrots and onions, and some water.

Smoking it hot at 350° so it's not so rubbery. I'm planning on 2 hours. But we'll see what the thermometer says.

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bat119 · #24 05-22-2023, 03:54 PM

5lb. chicken took 2 hours indirect cooking on the BBQ used hickory pellets only the two outside burners temp. was 350*

Savage Bacon · #25 05-22-2023, 04:05 PM

Quote:

Originally Posted by bat119

5lb. chicken took 2 hours indirect cooking on the BBQ used hickory pellets only the two outside burners temp. was 350*

Dang that looks good.

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spiderweb · #26 05-22-2023, 04:41 PM

Dang that looks good. Smoked beans are amazing.

walker1 · #27 05-23-2023, 09:49 AM

Sure did!
Had maiden voyage brisket on saturday. Had about 7-8 friends and had a great time. Did 14 hours plus 2.5 rested in cooler wrapped.
Turned out great and we ate a lot!!!! Had potatoes and a few other sides and I am not a desert guy.
Beers and some old fashioneds went hand in hand.
I vaccume sealed a nice 1.5 pound piece that I will chunk up this weekend on next for the protein in a chilli.
Need to start adding pics on here!

walker1 · #28 05-23-2023, 10:18 AM

Sure did!
Had maiden voyage brisket on saturday. Had about 7-8 friends and had a great time. Did 14 hours plus 2.5 rested in cooler wrapped.
Turned out great and we ate a lot!!!! Had potatoes and a few other sides and I am not a desert guy.
Beers and some old fashioneds went hand in hand.
I vaccume sealed a nice 1.5 pound piece that I will chunk up this weekend on next for the protein in a chilli.
Need to start adding pics on here!

Sitkaspruce · #29 05-23-2023, 08:54 PM

Two slabs of bacon and decided to do something with the skin and attached fat.

Cut into strips and boil for 30 min, will render the fat and soften the skin. Toss in a bowl and add a few pinches of Kosher salt and your favorite rub; went with sweet and salty.

Put on the smoker on the lowest setting and indirect heat and smoke for about an hour. Then turn up the heat to 350 and watch them pop! I went 10 minutes at the high heat for half and the other half at around 25 min. The 10 min ones were soft and pretty good, the longer ones had tough skin, but good tasting fat! Once cooked, cut them into 1' pieces. Will use this as a starting point and experiment some more, would like to get a more consistent texture across all the pieces.

Finished products

Cheers

SS

Savage Bacon · #30 06-18-2023, 03:07 PM

So it's Sunday and I figured I'd fire up the old smoker. Today I'm smoking about 10 lbs of bologna.

3 lbs or so is going to be bologna burnt ends. Using Meat Church Texas Sugar rub. On the smoker at 275° until it gets a bit of a bark. Then in a pan with sauce, honey, brown sugar, and butter. Covered and cooked for another hour or so.

The 6 lbs or so left is scored in a 1.5" pattern. Rubbed with some mustard, and seasoned with Pit Boss Memphis BBQ Rub. On the smoker at 275° for a couple of hours.

Some of the log will then get thick sliced and seared on the cast iron for sandwiches tonight.

The rest will get sliced thinner and sealed and tossed in the freezer for lunch meat.

Follow along as smoke some doobies, cigars, and 10 lbs of bologna!

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