2023 Smoking/Grilling/Cooking thread

[Creedmoor]

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

Thanks, Please post a few pics along the way.

 

[Jaybird1980]

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 7

I've never got a lot out either. Some people make it sound like they get a lot more out of it.

 

[d.kaufman]

I've never got a lot out either. Some people make it sound like they get a lot more out of it.

My first attempt so have no idea what to expect Just read some articles on it and said what the hell, let's give it a try

 

[Rookie]

Tonight's menu features baby back ribs and ribeye on the smoker. Soon, I will be transferring to the Blackstone for a reverse sear on the ribeyes, smashed potatoes, and asparagus.

 

[d.kaufman]

Thanks, Please post a few pics along the way.

It's a 4.25# belly. This is right after seasoning for the 7, well 8, day cure. Will post a pic of it out of the cure and rinsed when I pull the pork shoulder out of fridge for the smoker tonight

 

[Creedmoor]

My first attempt so have no idea what to expect Just read some articles on it and said what the hell, let's give it a try

We are in the same boat, we have talked about doing it for years now.
My Thing 2 has been doing jerky for years, but not on a pellet smoker/grill. Its been an interesting journey so far for us. The jerky,bone in ribeyes, burgers and the first run of pork belly have been well received.
Its a whole new learning, reading, watching videos curve, like going from reloading smokeless to black powder cartridges.

 

[Jaybird1980]

My first attempt so have no idea what to expect Just read some articles on it and said what the hell, let's give it a try

Well you're following the same process I use and it turns out fine for us. Only thing different is I smoke on the lowest setting with a smoke tube. I think it's 180, I have bumped it up to 200 when it was cold out, so I don't think it will change much.

 

[d.kaufman]

Well you're following the same process I use and it turns out fine for us. Only thing different is I smoke on the lowest setting with a smoke tube. I think it's 180, I have bumped it up to 200 when it was cold out, so I don't think it will change much.

I thought about using the smoke setting on the Zgrill. Fluctuates between 160° and 180° so it constantly rolls smoke. The time on the smoker isn't an issue for me tomorrow so I may try that for the first hour or so to add a little more smoke

 

[flyingsquirrel]

It's a 4.25# belly. This is right after seasoning for the 7, well 8, day cure. Will post a pic of it out of the cure and rinsed when I pull the pork shoulder out of fridge for the smoker tonight

View attachment 284889

You may know, but make sure you cut it vertically as it was on the hog. Horizontally will give you tough bacon. Don't ask me how I know.

 

[d.kaufman]

It's a 4.25# belly. This is right after seasoning for the 7, well 8, day cure. Will post a pic of it out of the cure and rinsed when I pull the pork shoulder out of fridge for the smoker tonight

View attachment 284889

Pork belly After 7 days



Pork shoulder coming up to room temp before going on the Z at midnight

 

[Cameramonkey]

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?

poor mans burnt ends are also good. Great cut of meat to smoke.

 

[Caleb]

Sure does!!!! Best part was it was on sale for 2.99/lb and a coupon for $10 off a $75 or more purchase.

Kroger had some for 2.99/lbs yesterday(3rd) but picked up some pork back ribs for $1.99/Lbs I'll cook either later today or another time this week if we go to a July 4th party

 

[BrassBandit]

I’ve decided to only cook my deer tenderloins in a sous vide machine from now on. Juicy and a perfect 130°/medium rare all the way through. I marinate overnight with salt, pepper, garlic powder, thyme, and rosemary. Sous vide machine for 4-6 hrs. Pan sear each side in oil for 1 min. Usually make up a mushroom cream sauce to top it off.

 

[cg21]

I’ve decided to only cook my deer tenderloins in a sous vide machine from now on. Juicy and a perfect 130°/medium rare all the way through. I marinate overnight with salt, pepper, garlic powder, thyme, and rosemary. Sous vide machine for 4-6 hrs. Pan sear each side in oil for 1 min. Usually make up a mushroom cream sauce to top it off. View attachment 284960 View attachment 284961 View attachment 284962

That is one kitchen gadget I would love to acquire.

 

[mike4sigs]

Anniversary Supper
Cooked this 2 plus pound Rib Roast on the Webber Kettle using My Vortex.
Indirect high heat for 20 minutes then over the flame for a quick sear.served with baked potatoe and cucumber salad

 

[cg21]

Anniversary Supper
Cooked this 2 plus pound Rib Roast on the Webber Kettle using My Vortex.
Indirect high heat for 20 minutes then over the flame for a quick sear.served with baked potatoe and cucumber salad View attachment 284982 View attachment 284983

Looks delicious I always seat first I wonder if there is a difference

 

[Cameramonkey]

Looks delicious I always seat first I wonder if there is a difference

Some might argue a sear first will lock in more juices.

 

[cg21]

Some might argue a sear first will lock in more juices.

I have heard that I like doing it my way to put good grill marks on it lol nice diamonds from my ponderosa steakhouse cooking school.

 

[cg21]

I cooked at the flying j …. The truckers and waitresses LOVED me. I would put giant baking sheets over the grill. When I removed them they were glowing red. I would put beautiful marks on the steak both sides in about 15 seconds. Then into the high power microwave for 30 seconds with a dish of water. Came out the FASTEST well done steak still being juicy. From ticket printing to food on the table less than 5 minutes could do the same with other finishes but it was trickier.

I know we can’t trust people that like well done steaks but on numerous occasions I was told it was the best steak they have ever had and they would send a tip back

 

[Jaybird1980]

Looks delicious I always seat first I wonder if there is a difference

There is definitely something to reverse searing. I'm just a creature of habit or I would do it more.