All Things BBQ

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bryndavies
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Tue May 16, 2017 2:27 pm

Good luck and let us know!
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RadRacing
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Tue May 23, 2017 9:13 am

^^^
Finished up the bacon this past weekend.

Results were pretty good. Room for improvement for sure, but not bad for my first time.

My main complaint is that the finished product is saltier than I would like it to be. Still decent, smoke flavour is on point, but I'll have to eat it in dishes that compliment the saltiness (for example last night I made pesto. I had the pesto with pasta and then added some cubed up bacon, topped w/ toasted pine nuts). Worked really well. Might just have to use it like prosciutto.

I went with a very basic rub/cure as this was my first time (salt, curing salt, brown sugar).

I'm guessing I cured it too long? (pork belly was 6.6 lbs and I cured it for 7 days). I did rinse it after the curing stage, as suggested.

After the rinse it went back in the fridge for 24 hours on a rack. Smoked for 2.5 hours or so (applewood), until internal temp of 150. Let cool to room temp,wrapped in plastic and back in the fridge over night. Sliced and ate the next day.

If anyone had experience with this, let me know if you've had this problem (overly salty) and how I can do better next time.

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piper27
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Sun Sep 03, 2017 7:32 pm

Bump this thread. Couple more months of smoking left here before the snow. Smoked 3 racks today. Been far to long in between smoking anything. Bout to start smoking hard to fill the freezer

Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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rhythmgtr5
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Sun Sep 03, 2017 7:56 pm

Those ribs look great. What do you glaze them with?
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piper27
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Sun Sep 03, 2017 7:57 pm

About an hr before they are done I cover them with a little Famous Dave's bbq sauce. Half devils spit and half sweet and sassy
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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piper27
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Sun Oct 15, 2017 4:19 pm

Any recommendations for wood choices/rubs for poultry. Also injections you've used? Going to try smoking a few chickens and turkeys. Also, there is a farm down the road from me that raises pheasants. Anyone ever smoked one of those?

Just got my injector in the mail today can't wait to try it on some pork butts
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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wottagunn
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Sun Oct 15, 2017 5:55 pm

piper27 wrote:Any recommendations for wood choices/rubs for poultry. Also injections you've used? Going to try smoking a few chickens and turkeys. Also, there is a farm down the road from me that raises pheasants. Anyone ever smoked one of those?

Just got my injector in the mail today can't wait to try it on some pork butts
here's my post mate from when I did a turkey - http://forum.expressobeans.com/viewtopi ... f#p3369521
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piper27
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Sun Oct 15, 2017 6:19 pm

Thanks wotta I'll give it a try :pint:
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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davemfan
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Mon Oct 16, 2017 9:11 am

piper27 wrote:Any recommendations for wood choices/rubs for poultry.
Commercial rubs i've tried and are great:

Plowboys "Yardbird"
Oakridge BBQ "Secret Weapon"


Here is a fantastic white rub recipe:

1/2 cup Kosher salt
6 tablespoons turbinado sugar
3 tablespoons freshly ground white pepper
4 teaspoons lemon pepper
4 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons powdered citric acid (optional)
1 teaspoon dry mustard
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Vorpel
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Mon Oct 16, 2017 12:48 pm

davemfan wrote:
piper27 wrote:Any recommendations for wood choices/rubs for poultry.
Commercial rubs i've tried and are great:

Plowboys "Yardbird"
Oakridge BBQ "Secret Weapon"


Here is a fantastic white rub recipe:

1/2 cup Kosher salt
6 tablespoons turbinado sugar
3 tablespoons freshly ground white pepper
4 teaspoons lemon pepper
4 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons powdered citric acid (optional)
1 teaspoon dry mustard
Thanks for sharing! I'm in a rut (pork shoulder and burgers). Definitely want to add poultry to my go to list.
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Codeblue
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Mon Oct 16, 2017 3:56 pm

piper27 wrote:Bout to start smoking hard to fill the freezer
Curious what your frozen meat reheating procedure is. I usually thaw, then cover in foil and bake in the oven (usually toaster oven) at about 350.
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piper27
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Mon Oct 16, 2017 4:09 pm

Codeblue wrote:
piper27 wrote:Bout to start smoking hard to fill the freezer
Curious what your frozen meat reheating procedure is. I usually thaw, then cover in foil and bake in the oven (usually toaster oven) at about 350.
I just zip lock freezer bag all the meat into portions. Pull em out thaw in the sink with cold water. After thawed I put it in a pan or pot on the stove top with a cover. Add bbq sauce and heat back up. Ive done this with fully frozen meat as well.

I have only tried freezing shredded pork, chicken and turkey.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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wottagunn
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Mon Oct 16, 2017 6:26 pm

might do a pork shoulder this weekend - anybody have some tips for me?
my third cook in all, and my first pulled pork.

this is what im thinking of doing but certainly open to suggestions:
half half salt and black pepper rub, with some onion powder, garlic powder, paprika and brown sugar thrown in
get a good coverage of rub. let it rest to room temp
get smoker to about 275F or so. use a water pan, and whack the pork straight on
let it cook for about 4 hours, then spray it with apple cider etc every hour til fully cooked. Probably 8 hours total depending on the size of meat I can source
not going to wrap it
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piper27
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Mon Oct 16, 2017 7:06 pm

That sounds perfect. I've never tried wrapping. Just always hold out through the temp stall. I usually start at 4am and go until 6pm or so. 10-14 lb shoulders @ 225. I usually kick the heat up at the end when I'm sick of waiting. What kind of wood you using? I'm always curious about wood and how it changes the flavor profile.
I've only ever used cherry. I guess I should break the mold
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
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shoeless
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Tue Oct 17, 2017 2:17 am

piper27 wrote:I've only ever used cherry. I guess I should break the mold
Try pecan.
Thank me later.
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