Smokin VOL. That’s the Mrs. infamous /famous “kale dorf salad. It’s a cross between coleslaw and a Waldorf salad.
2c ea kale and cabbage
1 diced apple
Dried cranberries chopped
Dried dates chopped
I did 2 pork butts yesterday. 5 & 5.5 lb. Total smoking time, 7.5 hr @250 +*. My diy controller worked well up until the last hr. It read just a bit under the set point where as the pit was 10-12* above....fan ran all the time. I caught it at about 275*, but no harm done. Some fer dinner last...
Thanks for your response moto crash. The thing is the pid readout and the display on the Maverick were pretty much bang on right up till the last hour, then the variation.
The thing is, when I calibrated it in the boiling water I had to adjust it 4 .7 points. When I put it in the smoker,right...
morning all. There’s a guy on YouTube from “Barley and Hops Brewing” that did a new video for setting up an Inkbirg pid controller. As I was smoking a pair of pork butts I thought this might be what I was looking for. I built a themp controller about a year ago but it never worked very well...
The above pics were supposed to go with my preceding post. Just had a huge pain in the butt trying to post them. Post from an IPad as opposed to the regular pooter.
Be that as it may. It was a damned good samich.
1st crack @ pastrami. I asked the butcher for a 5 lb pcs of brisket. Don’t know what he did to it but it didn’t really resemble a brisket. Oh well onwards. I used “Meatheads” recipe for this cook.
Soaked in brine with 2 tsp of instacure #1 for 8 days. Rinsed (with water change every e hr)...
Morning all. I will be smoking 2 inside round roasts for Christmas. 3.75 lbs ea. Dry brined for 6-8 hr. Smoked on a Primo ceramic at 250*. I’m thinkin about 3 hr for an IT of 140*. Whatcha think?
ab canuck. when I click the upload file tab nothing happens. It used to take me to my photo file folder. I'm using a mac. I just noticed if I try this on an iPad it seems to work out fine. Darn strange.
Bacon wrapped, cherry smoked pork snausage. 240* for about an hr. IT at 160*. A bit high but I wanted the bacon done. Served with caramelized onions, roasted peppers,sauerkraut and bar b que sauce. Good eats.
Having a bit of a hard time trying to upload an image. When I click on the Image...
Morning Brownies. That's the way they came from the butcher. I like the smaller butts as they usually cook faster. This 2 not so much. I'm not sure if the truss had anything to do with with it but they were supper moist.
I did 2-4.5# pork butts yesterday. Pit temp was pretty constant @ 245*. Took a little over 10 hr to hit 198* (usually runs around 8 hr). They both stalled at 190 *, 8 hr in so I foiled. Plated with creamy slaw and jalapeño poppers. Pretty descent.
Nothing to fancy. Smoked a couple of Salmon fillets for dinner. 250°,indirect for about 30 min. used a seafood rub and a dab of butter. next time no foil. IT was 135+_.
Plated with rice pilaf, carrots and fennel root.
Brined, smoked and spatchcock chicken. Brined 12 hr, rested 7 hr, smoked about 80 min @ 335°. IT in the leg 178°. Breast was supper tender, sloppy juicy, but I just don't like that pink meat thing in the leg. Yeah I've read all the stuff from "Meathead". But it just creeps me out. Sorry these...
Morning all. I dropped a whole chicken in the brine ( 1 gal water, 1c salt, 2/3 c sugar) . It's been there for 12 hr. The plan is to rinse, pat dry and store in the fridge till 5 tonight, about 8 hrs from now. I was going to spatchcock, oil and rub. Smoke indirect @ 325*, and direct heat for...