I smoke them for a hour or so at 180° on my pellet grill with a smoke tube, nothing on them. You can either finish them right away, or keep them in the fridge for a while. I'll smoke a bunch of them when I'm cooking something else and have extra room, then finish later in the week for dinner.
Then I throw them in a bag, add some olive oil, toss them around, then add Meat Church Holy Voodoo and coat them.
They go back on the grill at 400-450ish until a little charred and crispy.
From there I toss them in my secret sauce.
It's not really secret...
2 cups of Frank's
1 cup white vinegar
red pepper flakes
minced garlic
a dash of Worcestershire
Brisket kicks birthday cake's ass.
Anybody ever try a smoked chuck roast? I don't recall if I've seen it here before. If so how did it turn out?
Anybody ever try a smoked chuck roast? I don't recall if I've seen it here before. If so how did it turn out?
What time should I be over?Tonight will be filet mignon and I'm gonna try the Ostrich filets with baked taters and corn on the cob.
Have a 9# shoulder I'll throw on the smoker at midnight tonight and when I pull that off tomorrow the pork belly will go on for my first attempt at bacon.
Pics will be forthcoming
I always cook for my friends on February 30thWhat time should I be over?
I'm curious on what and how you are going to do you pork belly.Did the filet mignon and ostrich filet
The ostrich was decent. I slightly overcooked it. Wanted to pull it at 140° but it was 150°. Not bad. If you didn't know it was ostrich, you'd think it was beef. Texture to me was like a NY strip steak
Ostrich on the left
View attachment 284872
My initial attempt at baconI'm curious on what and how you are going to do you pork belly.
I have a chunk thawing in the fridge myself.
Did you flip it every day for the 7 days?My initial attempt at bacon
It's been curing for 7 days now. Rubbed with smoked sea salt, black pepper, smoked paprika, sugar, and curing salt. Was rinsed this afternoon and will sit on a grate on cookie sheet uncovered till it goes on the smoker.
3-4hrs at 200° using apple and cherry wood till internal of 150° Rest and wrap and put in fridge. Then slice and fry as with any other bacon
Yes. Gave it a massage too each time...lol. probably had 1/4 cup of liquid at most and that was somewhere around days 3-5. Seems like liquid either evaporated or was absorbed back in by day 7Did you flip it every day for the 7 days?
I'm curious how much water you got out of it?