gratefuldanny
Found some matches.
- Joined
- Mar 23, 2015
- Location
- Rockville Maryland
Congrats! Enjoy it!
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Just bought a smoker...
- Thread starter ytrebil
- Start date
redline bovine
Full Fledged Farker
- Joined
- Mar 15, 2015
- Location
- Vancouver Washington
Congrats on the smoker. And no, do not deduct for the bone, use the full weight. Your on the right track.
ytrebil
Got Wood.
- Joined
- Nov 15, 2014
- Location
- Essex, England
not a good picture, but just one of the burgers I smoked at the weekend.
I'll no doubt flood this thread with the pork this weekend, success or fail!
I had some mesquite & hickory chunks arrive today - they're pretty expensive in the UK assumingly because it's mainly flown in across the pond. It's around £10-11 ($17?) for 2kgs (roughly 5lbs).
ytrebil
Got Wood.
- Joined
- Nov 15, 2014
- Location
- Essex, England
Hi gents.
Just rubbed the butt (olive oil, salt + pepper). I also cut the skin and the majority of the fat off.
Here it is au naturel...
There's a couple of bones in it - one is like a blade, and the other appears to be the start of the ribs. So I hope it's the right cut of meat.
I gather it's around 5lbs - so I guess a circa 5 hour cook.
I've also saved the skin, chopped it into small pieces and marinaded it in garlic, salt, pepper & olive oil. I was going to toss it into the oven tomorrow on a high heat - any recommendations on cooking the skin on high heat?
Other than that, in the morning here goes nothing.
Just rubbed the butt (olive oil, salt + pepper). I also cut the skin and the majority of the fat off.
Here it is au naturel...
There's a couple of bones in it - one is like a blade, and the other appears to be the start of the ribs. So I hope it's the right cut of meat.
I gather it's around 5lbs - so I guess a circa 5 hour cook.
I've also saved the skin, chopped it into small pieces and marinaded it in garlic, salt, pepper & olive oil. I was going to toss it into the oven tomorrow on a high heat - any recommendations on cooking the skin on high heat?
Other than that, in the morning here goes nothing.
ytrebil
Got Wood.
- Joined
- Nov 15, 2014
- Location
- Essex, England
I'm also making this to go with it tomorrow. It was amazing last time.
http://www.mrfood.com/Pastas/Four-Cheese-Smoked-Mac-n-Cheese
The only difference to that recipe is I'm using Emmenthal cheese instead of Gouda and I'll be chopping up smoked bacon to small bits to run through it.
http://www.mrfood.com/Pastas/Four-Cheese-Smoked-Mac-n-Cheese
The only difference to that recipe is I'm using Emmenthal cheese instead of Gouda and I'll be chopping up smoked bacon to small bits to run through it.
ytrebil
Got Wood.
- Joined
- Nov 15, 2014
- Location
- Essex, England
Just under 3 hours in
Trying to keep it between 250-300... sometimes going over, sometimes going under. Keeping it under control the best I can.
Trying to keep it between 250-300... sometimes going over, sometimes going under. Keeping it under control the best I can.
viking72
is one Smokin' Farker
- Joined
- Mar 14, 2014
- Location
- Lancaster, Virginia
Looking good :clap2::clap2:
Don't worry much about temp swings, just part of the game.
Later,
Doug
Don't worry much about temp swings, just part of the game.
Later,
Doug
Decoy205
Babbling Farker
Looks really good so far man! When it's probe tender it's done!
ytrebil
Got Wood.
- Joined
- Nov 15, 2014
- Location
- Essex, England
Thanks chaps. Just checked temps and broken 150. So hopefully on the last bit now. Got stuck at 140 odd for a bit.
As I rotated it, a chunk of bark came off and pulled some very pink tender pork with it. If the rest tastes like that I'm in for a treat. Can't wait.
As I rotated it, a chunk of bark came off and pulled some very pink tender pork with it. If the rest tastes like that I'm in for a treat. Can't wait.
ytrebil
Got Wood.
- Joined
- Nov 15, 2014
- Location
- Essex, England
Thank you. It's 8 hours now and it's only like 5.5lbs max!
It's quite difficult to get decent BBQ food round here. When I went from Vegas to phoenix a few years back with a couple of good friends, we stopped at a place called meet at joes. It was so good! Never get anything like that over here.
Went to a place in London a couple of weeks back which had rave reviews but it wasn't good at all. If someone made a really good, authentic american BBQ around here it would be a hit for sure. Simple menu, big pits, big flavours, huge plates
It's quite difficult to get decent BBQ food round here. When I went from Vegas to phoenix a few years back with a couple of good friends, we stopped at a place called meet at joes. It was so good! Never get anything like that over here.
Went to a place in London a couple of weeks back which had rave reviews but it wasn't good at all. If someone made a really good, authentic american BBQ around here it would be a hit for sure. Simple menu, big pits, big flavours, huge plates
ytrebil
Got Wood.
- Joined
- Nov 15, 2014
- Location
- Essex, England
Sorry forgot to update this with some photos. Better late than never.
mac & cheese
the pork!
the crackling (chucked in the oven on high heat in oil & seasoning)
The reason I remembered this thread is because I put some of the mac & cheese and the rest of the pork in the freezer; I've defrosted it, covered it in tin foil and chucked it in the oven to have with a rare sirloin steak & shallots for dinner.
mac & cheese
the pork!
the crackling (chucked in the oven on high heat in oil & seasoning)
The reason I remembered this thread is because I put some of the mac & cheese and the rest of the pork in the freezer; I've defrosted it, covered it in tin foil and chucked it in the oven to have with a rare sirloin steak & shallots for dinner.
