Birthday Meal For Pa - Pulled Pork, Bread, Salt, Big Bellas, & Cookie Cheese Balls

newsmokeguy · Mar 25, 2014

my gf prob has all the stuff to make those thx I will get her to make some!

smoking b · Mar 25, 2014

newsmokeguy said:
my gf prob has all the stuff to make those thx I will get her to make some!

Good deal man

Enjoy them

snorkelinggirl · Mar 25, 2014

Hey Jeremy,

You've just been a cooking-and-posting force of nature recently! I've very impressed with the birthday dinner for your dad. Looks delicious and festive! I'm sure that everyone really enjoyed it.

So for your smoked salt, would you mind sharing some specifics? I haven't yet turned out any decent smoked salt, and I've tried several times. I'd love to hear any details about how you smoke your salt.

Thanks very much, Jeremy!

Have a great night,

Clarissa

smoking b · Mar 25, 2014

SnorkelingGirl said:
Hey Jeremy,

You've just been a cooking-and-posting force of nature recently! I've very impressed with the birthday dinner for your dad. Looks delicious and festive! I'm sure that everyone really enjoyed it.

So for your smoked salt, would you mind sharing some specifics? I haven't yet turned out any decent smoked salt, and I've tried several times. I'd love to hear any details about how you smoke your salt.

Thanks very much, Jeremy!

Have a great night,

Clarissa

Thanks Clarissa

Everyone enjoyed it very much & it was great to have the family together! I will gladly help you with whatever I can regarding how I do my salt - do you have any specific questions or do you want a general overview?

snorkelinggirl · Mar 25, 2014

Smoking B said:
Thanks Clarissa

Everyone enjoyed it very much & it was great to have the family together! I will gladly help you with whatever I can regarding how I do my salt - do you have any specific questions or do you want a general overview?

Hi Jeremy,

Getting the family together is what makes cooking so special! Glad you had a great time.

And thanks so much! If this is giving away too much info, please just ignore me. But I was wondering what kind of screen you used, how thick a layer of salt you put down, how often do you stir (if at all), what temp, and how long you smoke the salt for. Whew! Sorry, like I said, just ignore me if I am annoying!

Thanks again!

Clarissa

smoking b · Mar 25, 2014

SnorkelingGirl said:
Hi Jeremy,

Getting the family together is what makes cooking so special! Glad you had a great time.

And thanks so much! If this is giving away too much info, please just ignore me. But I was wondering what kind of screen you used, how thick a layer of salt you put down, how often do you stir (if at all), what temp, and how long you smoke the salt for. Whew! Sorry, like I said, just ignore me if I am annoying!

Thanks again!

Clarissa

Giving away too much???

PICT1303.JPG

smoking b
Mar 25, 2014

Here is the screen I use - it is just a grease spatter shield that I cut the handle off of so it would fit in my smoker.

PICT1304.JPG

smoking b
Mar 25, 2014

It is a pretty fine screen.

PICT1305.JPG

smoking b
Mar 25, 2014

I use coarse sea salt so it doesn't all fall through the screen.

PICT1207.JPG

smoking b
Mar 22, 2014

I just put a thin layer & spread it out.

PICT1149.JPG

smoking b
Mar 19, 2014

That keeps me from having to stir it & lose heat in the smoker.

I put the salt in when I am hot smoking anywhere from 225 - 275 degrees & let it in the whole time anywhere from 6 hours for ribs to 12 - 18 or so for butts, brisket etc. Once it cools off I put it in glass jars for storage & judgement. It may take anywhere from one to four or five smokes to get the salt smoked completely depending on the length of the smokes. Once it gets the right color & flavor I keep it ready for use in a glass jar. I also keep the salt labeled so I know what wood I have been smoking it with.

PICT1231.JPG

smoking b
Mar 23, 2014

Here is after one smoke doing a pork butt.

PICT1155.JPG

smoking b
Mar 19, 2014

Two different stages here - the one on the left obviously has much less smoke than the one on the right.

So far I have hickory, oak, maple, apple, cherry, pecan, & pitmaster's choice smoked salt & also a couple blends

I hope that helps answer your questions - if I wasn't clear enough or you have other questions just let me know...

moikel · Mar 26, 2014

That's a lot of skill across a big range food groups.
Way to go!

snorkelinggirl · Mar 26, 2014

You are absolute aces, Jeremy! A completely clear and extremely helpful explanation. Thank you so much!!

Have a great day, and thanks again!

Clarissa

smoking b · Mar 26, 2014

Moikel said:
That's a lot of skill across a big range food groups.
Way to go!

Thanks man

I wanted to make sure I did the best job I could for my dad's birthday & I am really happy with the way everything turned out - I was able to give him & everyone else a very nice day

disco · Mar 26, 2014

Great info on the smoked salt.

Disco

smoking b · Mar 26, 2014

SnorkelingGirl said:
You are absolute aces, Jeremy! A completely clear and extremely helpful explanation. Thank you so much!!

Have a great day, and thanks again!

Clarissa

You're quite welcome Clarissa

You have a great day too

smoking b · Mar 27, 2014

Disco said:
Great info on the smoked salt.

Disco

Thanks Disco

It works good for me...

deansomers · Apr 3, 2014

Where u get those giant mushrooms?

smoking b · Apr 3, 2014

DeanSomers said:
Where u get those giant mushrooms?

I picked those up at a Wegmans on my way back from a meeting. They were really nice portabellas

Birthday Meal For Pa - Pulled Pork, Bread, Salt, Big Bellas, & Cookie Cheese Balls

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