R
RevT
Guest
I've done so many pork butts lately I didn't even want to take any pictures of them, so here's the other stuff that I fit in around the butts.
Here are some beef round eye steaks. For seasoning I just sprinkled each side with Greek seasoning. Unfortunately, about 20 minutes after I put them in the smoker I got a call that one of my members was in the hospital. By the time I went to visit them (in my smoky T-shirt and jeans) and got back home, the steaks had passed the done-ness that I wanted. They ended up being a little on the dry side.
The before and after.
I also did a pork loin... about 7 1/2 pounds. I decided to use a recipe for a stuffed pork loin that I found in Smoke 'n Spice. The stuffing is just chorizo, onion and some egg to glue it together. The [FONT=verdana,Sans-Serif]rub[/FONT] has stuff like allspice and cloves in it. If anyone wants it I'll have to look it up and post it. Here are some of the pics.
And then I did an experiment with pineapple tidbits and some turkey ham. I lined up 3 tidbits toward the end of a slice of ham and sprinkled some brown sugar on them. Then I rolled up the ham, pinned it with a toothpick and rolled it in more brown sugar. They weren't bad (the neighbors that sampled them seemed impressed), but they weren't what I was shooting for. It looked like the juice cooked out of the pineapple and ran out of the roll taking the brown sugar along with it. I had hoped it would form kind of a sticky/gooey glaze but that didn't happen. (sigh) Here is the final product.
Here are some beef round eye steaks. For seasoning I just sprinkled each side with Greek seasoning. Unfortunately, about 20 minutes after I put them in the smoker I got a call that one of my members was in the hospital. By the time I went to visit them (in my smoky T-shirt and jeans) and got back home, the steaks had passed the done-ness that I wanted. They ended up being a little on the dry side.
The before and after.
I also did a pork loin... about 7 1/2 pounds. I decided to use a recipe for a stuffed pork loin that I found in Smoke 'n Spice. The stuffing is just chorizo, onion and some egg to glue it together. The [FONT=verdana,Sans-Serif]rub[/FONT] has stuff like allspice and cloves in it. If anyone wants it I'll have to look it up and post it. Here are some of the pics.
And then I did an experiment with pineapple tidbits and some turkey ham. I lined up 3 tidbits toward the end of a slice of ham and sprinkled some brown sugar on them. Then I rolled up the ham, pinned it with a toothpick and rolled it in more brown sugar. They weren't bad (the neighbors that sampled them seemed impressed), but they weren't what I was shooting for. It looked like the juice cooked out of the pineapple and ran out of the roll taking the brown sugar along with it. I had hoped it would form kind of a sticky/gooey glaze but that didn't happen. (sigh) Here is the final product.
