2023 Smoking/Grilling/Cooking thread

[Hoosierdood]

Now we wait 5-6 hours. Should be ready for supper.

 

[Jaybird1980]

Doing ribs here also.

 

[d.kaufman]

Shoulder done and in the cooler

 

[d.kaufman]

And now to smoke the pork belly

 

[Revdev86]

 

[BigRed]

And now to smoke the pork belly

View attachment 285062

Any suggestions on slicers?
Where to get?
What to expect to pay?

 

[Creedmoor]

Just turned the bellys and the put the babys on.

 

[d.kaufman]

Any suggestions on slicers?
Where to get?
What to expect to pay?

I got one on a black Friday sale like 10 years ago from gander mountain. Think brand is chard?

 

[BigRed]

I got one on a black Friday sale like 10 years ago from gander mountain. Think brand is chard?

Thanks

 

[akethan]

Some baby backs

 

[JCSR]

Some baby backs

 

[Hoosierdood]

 

[target64]

It was just me today and I was trying a new spice mix. I did these in the oven. I got a bit heavy handed with the pepper blend.

 

[d.kaufman]

Pork belly at 150° Time for cool down then into fridge to firm up then sliced into 1-1.5# packs.

Thinking fried duck eggs and bacon are on the menu for tomorrow

 

[Hoosierdood]

Never done homemade bacon before. Can you just leave it as a whole belly and slice off strips as you need them?

 

[BigRed]

Pork belly at 150° Time for cool down then into fridge to firm up then sliced into 1-1.5# packs.

Thinking fried duck eggs and bacon are on the menu for tomorrow

View attachment 285088

What time?
BTW, I like my coffee black.

 

[mikek]

 

[Slow Hand]

smoked a shoulder and some peppers yesterday. The shoulder got stuck right around 175° about supper time, so we ‘suffered’ wi5 some poor man’s burnt ends and pulled pork from the freezer. Ended up with 6 pounds of pulled pork to put back in the freezer, and 34 peppers to enjoy over our upcoming long weekend!
The shoulder ended up just over 200° and came apart as I pulled it off the rack. I’d say that’s tender! Had a few samples and it’s as tasty as it always is!

 

[Caleb]

Made some ribs last night...holy crap... 11 hours including a rest. Normally I'd wrap with aluminum foil with stuff to add moisture but this time I used peach paper. It stalled for so long...

 

[ghuns]

Made some ribs last night...holy crap... 11 hours including a rest. Normally I'd wrap with aluminum foil with stuff to add moisture but this time I used peach paper. It stalled for so long...

Made baby backs this weekend while building a roof over my daughter's patio. Didn't really have time to mess with them so went about 6 hours, @250°, no wrap. Turned out great.

Easiest ribs I ever cooked.