Recent content by rotweiler2

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  1. rotweiler2

    Final Smoked Salmon with recipe, instructions, and Qview

    Well, I followed your instructions, with the exception that I used pecan wood and removed the skin after smoking the fish, because it was already in the brine by the time I read your response. Came out GREAT. Half was eaten for lunch and the other half I mixed whipped cream cheese, chives...
  2. rotweiler2

    Final Smoked Salmon with recipe, instructions, and Qview

    There goes my salmon skin hand roll ... :-(  Thanks Bearcarver
  3. rotweiler2

    Final Smoked Salmon with recipe, instructions, and Qview

    Thank you for all the hard work - I'll get started on mine right now and can't wait to eat it tomorrow. One question though:  Why is it better to take the skin off?  I would think the skin keeps it from sticking, avoiding the Pam spray on the racks and possibly adding some flavor from the extra...
  4. rotweiler2

    Smoked Pork Loin for BBQ Chopped Salad & Sandwiches

    No, i'm sorry. I also cooked meat sauce for 60 people for Good Friday and was so tired by the time I ate dinner that I totally forgot to take a picture.
  5. rotweiler2

    Lamb - What to do?

    For smoking, especially if you want some juices, definitely the leg. More fat for juices :-)
  6. rotweiler2

    Lamb - What to do?

    That sounds good too - that's what I usually do. I take it you will do this in the oven - if so, only advice I have is to do it at a low temperature, slow roasting the leg. Loin is done really quickly and I would just throw that on the BBQ - but that's me :-)
  7. rotweiler2

    Pork Loin 1.6 lbs getting ready really fast!

    Thank you all for your helpful comments.  Maybe it's the patience that smoking meat requires, or that one has to be down to earth to enjoy this hobby, but I found nothing but super nice people here! :-)
  8. Smoked Pork Loin for BBQ Chopped Salad & Sandwiches

    Smoked Pork Loin for BBQ Chopped Salad & Sandwiches

  9. rotweiler2

    Smoked Pork Loin for BBQ Chopped Salad & Sandwiches

    This was my first attempt at smoking meat.  I was quite skeptical about the outcome, because of the low fat content in the meat.  Thanks to this forum and the great people here, it came out great! 1.6 lbs Pork Loin (about 5"x4"x1.5") I brushed the meat with standard yellow mustard and coated...
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    IMG_0016.JPG

    • rotweiler2
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    • Album: Smoked Pork Loin for BBQ Chopped Salad & Sandwiches
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    IMG_0015.JPG

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    • Album: Smoked Pork Loin for BBQ Chopped Salad & Sandwiches
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    IMG_0014.JPG

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    • Album: Smoked Pork Loin for BBQ Chopped Salad & Sandwiches
  13. rotweiler2

    Pork Loin 1.6 lbs getting ready really fast!

    I guess it's all about "what am I using it for". The original idea was to slice it and eat it like I would a brisket.  Since it was done much earlier than dinner time and it was room temperature, I changed that idea and cut half of it into cubes, tossed it in the BBQ sauce w/ peach jam that I...
  14. rotweiler2

    Pork Loin 1.6 lbs getting ready really fast!

    Well, here is the result: Got distracted with work and took it out at 150F.  It still came out juicy and good, BUT a lean meat like this should just be thrown on the BBQ - high heat to brown a bit and then indirect heat to finish it up. The good news is that it isn't pink anymore, but still not...
  15. rotweiler2

    Pork Loin 1.6 lbs getting ready really fast!

    All right - I'll take it out at 145F IT - thank you!
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