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Beef Cheek Tacos
I swung through Sams on Saturday morning to see what was available in the meat department. They had beef cheeks, so I grabbed a package and headed back home to fire up the smoker. I trimmed away as much of the fat and silver skin as I could (which is basically half of the package). Out of a 7 lb... -
First Run At Dino Ribs
Fired up the trusty drum on Saturday morning for a go at some Dino Ribs. I picked up 2 slabs at Sams for $79.00. I put one in the freezer for later and got one ready to go. Went with a basic sea salt, ground pepper, and garlic powder, and let it come to room temp while I was firing up the drum... -
Kielbasa and Ring Bologna in the New Smokehouse
I got my Smokehouse finished about a month ago, so it was time to put some sausage in it. (Smokehouse build can be seen here http://www.smokingmeatforums.com/t/232482/new-smokehouse-build-finished ) I have been stocking up on pork butts and chuck roasts every time they go on sale for the past 6... -
New Smokehouse Build Finished!
I have been watching a lot of the smokehouse builds on here for a couple of years, and decided it was time to build my own. I am in need of more room for sausage smoking, and this seems like the best option. I have looked through everybody's different designs and have borrowed the basic...- billdawg
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- Replies: 36
- Forum: Smoke Houses
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First Belly Bacon w/Q-View
I have made a lot of Canadian Bacon, and decided to give belly bacon a shot. I bought a 13 lb Kurobuta Pork Belly through a buddy of mine at a really good price. I sliced a 2 lb section off of the end, and put it in the freezer for braising at a later date. I placed the rest of it in Pop's wet...- billdawg
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- Replies: 10
- Forum: Hot Smoked Bacon
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Questionable areas after curing
Hey guys, I need a little advice from the more knowledgeable on the subject. I just pulled my pork belly out of Pop's wet curing brine this morning. It has been in the curing brine for 21 days. I know this is a long time, but I had to work the last 11 days straight and had no choice. When I...- billdawg
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- Replies: 7
- Forum: Hot Smoked Bacon
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Coffee Rubbed Brisket W / Q-VIEW
Doing my first whole packer tonight. The low tonight is only supposed to be around 55*, so I figure this was as good a time as any to do an overnight cook. I bought an 11.8 lb brisket from Wally World and got it rubbed up earlier today. I am planning on putting it on my UDS at about 8:00 p.m... -
Pork shank to ham with Pop's wet curing brine
Let me start by saying Merry Christmas and Happy Hanukkah! We generally celebrate Christmas with my side of the family on Christmas eve and my wife's side on Christmas day. This year, my wife and I both have to work on Christmas eve and Christmas, so I am smoking the ham today. I... -
Finished my first UDS build (pics)
I have been wanting to build a UDS for a while. I wanted it not only to be able to cook larger pieces of meat that wont fit in my Master Forge gasser, but also just because it looked like a fun project. I used to work for an oil company, so I called them up and got a new drum with a lid and...- billdawg
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- Replies: 17
- Forum: UDS Builds
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Harissa Chicken
About a week ago I commented on a turkey Smoking Vegas had smoked, and I asked her about the herb blend. She told me it was a blend that she sold on her website. One of the blends she sent was the Harissa middle eastern spice blend. Let me start by saying that this stuff smells AMAZING... -
Another pastrami thread
Seems like there are lots of folks doing pastrami lately. Here is one more to have a look at. Picked up a corned beef brisket at the store on sale this week and figure I would do some pastrami for sammies for lunch at work. Soaked it in water for about 12 hours and changing the water a few times... -
Pork Loin Rib Roast With Q-View
I found this baby on sale yesterday at WD and it looked like a good project. The plan is to smoke it to 140* IT and then let it rest for about an hour in a cooler, then slice the chops out and sear them in a HOT cast iron skillet to finish them off with a nice crust. Any suggestions are welcome... -
Pea gravel?
Just wanted to get some feedback from ones more in the know than myself. I was considering buying some play sand to use in my water pan, but ran across an extra bag of pea gravel I had left over from another project. I filled the water pan with the pea gravel and covered it with foil. I am...- billdawg
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- Replies: 8
- Forum: General Discussion
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Sunday afternoon turkey
We have company coming over tonight and I thought I would smoke one of the turkeys I had in the freezer. I pulled it out of the freezer Monday to defrost in the beer fridge this week. I put it in a buttermilk brine yesterday morning. Pulled it out late morning and got it rubbed up and injected... -
Wings with an Asian flair
I wanted to try a little something different with wings yesterday, so I looked up a recipe for Thai sweet chile sauce and made that to coat them in instead of wing sauce. It turned out pretty well. Sweet on the front end and heat on the back end. Soaked the wings in Realtree marinade for about... -
Ribs and Pork shots w/Qview
I have not done ribs in a while and decided the Superbowl was a good reason to do some. I also put together some pork shots and some Thai Chile sweet/hot wings. I will put the wings in a different thread. I normally don't wrap my ribs in foil, but decided to give the 3-2-1 method a shot. I... -
First Kielbasa run with the new grinder and stuffer.
So, after asking for some advice from those in the know about all things sausage, I made my first kielbasa Sunday. Thanks for all of the help Boykjo, nepas, chefJJ, GrayStratCat and anyone else I might have missed. It was a solo attempt, so there are only a couple of pics. Kinda hard to take... -
Question: cure and prepackaged seasoning
Hey guys, I am hoping that some of you seasoned sausage veterans can offer some advice. I have a package of LEM Backwoods Kielbasa seasoning that does not have any cure in it. I want to smoke this sausage and know I have to add cure to do so. The package says not to add any salt to the spice... -
Smoker
I have one and love it. What is your question?- billdawg
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- Replies: 5
- Forum: Propane Smokers
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Boned and stuffed whole chicken W/ Q-View
So, after watching the video on how to make lolli pops and de-bone a chicken, I decided I would try my hand at de-boning one and stuffing it. I got a 4 lb chicken and got it de-boned (actually much easier than I thought it would be) and then stuffed it with spinach, diced mushrooms, onions, and...
