Welcome Michiganders
- Thread starter shamp
- Start date
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handymanstan
Gone but not forgotten. RIP
Thanks Shamp, Our own forum. I am smoking some more cheese today. and thinking about getting a loin today for tonight.
handymanstan
Gone but not forgotten. RIP
18 pound of pork...Party time. Yea Can't wait to see the q.
The cold is working for me and the cheese..
The cold is working for me and the cheese..
Turned out great. I will post pictures in a bit. Such a bad call at the end. we had stupid penaltys
Lol, this one took about 45 mins longer then the rest. BUt as I was transporting it fell apart.
I did three 6 to 7 lb shoulders. I did one in the oven to test a liquid smoke recipe I wanted to try.
Not alot of Bark on this one since it was done in the oven. But it turned out good for recipes that I have. If you guys havent tried soFo finishing sauces or mustards it is a must. WOrked out perfect on this.
Not sure why the picture didnt come through but this one was really good. Used all my own rub and sauces the bark turned out. I still wish I had a little more bite to the bark.
handymanstan
Gone but not forgotten. RIP
Oh man that looks good. Nice job Shamp
Lol, this one took about 45 mins longer then the rest. BUt as I was transporting it fell apart.
I did three 6 to 7 lb shoulders. I did one in the oven to test a liquid smoke recipe I wanted to try.
Not alot of Bark on this one since it was done in the oven. But it turned out good for recipes that I have. If you guys havent tried soFo finishing sauces or mustards it is a must. WOrked out perfect on this.
Not sure why the picture didnt come through but this one was really good. Used all my own rub and sauces the bark turned out. I still wish I had a little more bite to the bark.
SOrry for the late response. I have been out of town for work.
I added the sugar from some people who said my salt content is to high. I liked it both ways but now I need to play with the other ingrediatns. I added little more caynne and garlic but I think I will bring my salt down to half a cup and keep the sugar the same.
I added Sofos finishing sauce and used his mustard. IT is a must for pulled pork!
- 1 cup salt
- 1 cup sugar
- 4 tbsp garlic powder(fresh garlic if you can)
- 4 tbsp onion powder
- 2 tbsp ground thyme
- 2 tbsp ground bay leaves
- 2 tbsp black pepper
- 2 tbsp celery seed
- 2 tbsp paprika
- 1-2 tbsp of Caynne pepper (1tbsp gives it jsut a little kick for people who dont like heat)
- 1-2 tbsp of Jalpeno powder
I added the sugar from some people who said my salt content is to high. I liked it both ways but now I need to play with the other ingrediatns. I added little more caynne and garlic but I think I will bring my salt down to half a cup and keep the sugar the same.
I added Sofos finishing sauce and used his mustard. IT is a must for pulled pork!
My chicken isn't overly complicated or secret from anyone elses, but I do get rave review from family and I believe it is primarily for two reasons:
1.) I brine the chicken overnight. (gallon water/cup kosher salt/cup sugar) It just helps retain the moisture in the meat so well during smoking. Again, no big secret, but I believe brining should be more "essential", then Optional.
2.) I love doing skin-on, bone-in breast and quarters (leg and thigh attached). I hand rub each piece with peanut oil, on the skin and under the skin. Then do the same for the rub; shake some on top, then lift up the skin and shake some underneath. (two people makes this go four times as fast with lots of pieces to do.)
For the other stuff, I "low and slow" cook the chicken at 225 until it hits 155-160IT, then I crank up the burner to get the smoker really hot and crisp the skin a little. Once I tried grilling it at the end to get the skin crispy and after about 30 seconds the residual peanut oil drizzled onto the burner.....WOW get the fire extinguisher!
If you want more details about the process, LMK, I can type for hours!
1.) I brine the chicken overnight. (gallon water/cup kosher salt/cup sugar) It just helps retain the moisture in the meat so well during smoking. Again, no big secret, but I believe brining should be more "essential", then Optional.
2.) I love doing skin-on, bone-in breast and quarters (leg and thigh attached). I hand rub each piece with peanut oil, on the skin and under the skin. Then do the same for the rub; shake some on top, then lift up the skin and shake some underneath. (two people makes this go four times as fast with lots of pieces to do.)
For the other stuff, I "low and slow" cook the chicken at 225 until it hits 155-160IT, then I crank up the burner to get the smoker really hot and crisp the skin a little. Once I tried grilling it at the end to get the skin crispy and after about 30 seconds the residual peanut oil drizzled onto the burner.....WOW get the fire extinguisher!
If you want more details about the process, LMK, I can type for hours!
redneckman
Fire Starter
Looks good Shamp.
Just want to stop in and Say Hello from the Cadillac area. Just joined the site today and found this group. Brand new to smoking this year and have surpassed my expectations so far.
Just want to stop in and Say Hello from the Cadillac area. Just joined the site today and found this group. Brand new to smoking this year and have surpassed my expectations so far.
handymanstan
Gone but not forgotten. RIP
I would also like to say welcome to the site redneck. The group is growing. It looks like we are pretty spread out though.
redneckman
Fire Starter
It looks like I am one of the farthest north. Thanks for the welcome guys. Got a cover to help protect my smoker, now I just need money so I can buy brisket, ribs, chicken, etc to have meat to smoke! Merry Christmas all.
We may be spread out but I go through all your towns for work on a weekly basis so if you ever have left over meat let me know. I love to be a taste tester! Thought I would leave a pic of Holiday Ribs I did yesterday,turned out perfect!
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