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  1. thinblueduke

    Smokin' This Weekend

    That is a neat setup with the soup can.  When you use that system, how much wood do you use, in what form (chunks or chips), and what do you do with the ashes?
  2. thinblueduke

    starting with thinly-sliced pork shoulder

    Wow, good to know!  My dry brining is a very fine mixture of salt and white pepper that the Japanese call shio-koshou (salt-pepper).  The container says that it also contains "amino acid," which I'm pretty sure is code for MSG.  I put that on first, then added my own little rub, which does...
  3. thinblueduke

    Smokin' This Weekend

    Smoked this a few weekends ago, but had it on Friday night.  My daughter doesn't care much for cooked salmon, so while she was out of town with her grandma, I thawed this out, pulled out the bones, and served this pulled-style with Classico alfredo over radiatore pasta. Salmon is a refreshing...
  4. Smokin' This Weekend

    Smokin' This Weekend

  5. salmon0514.jpg

    salmon0514.jpg

    • thinblueduke
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  6. thinblueduke

    Smokin' This Weekend

    I like that conversion rig.  What does it look like from the inside? Weather for me is a double-edged sword.  I love being able to camp out next to the smoke, put on a Sox game, and watch the temps, but if it's a nice day, that usually means the neighbors are going to hang their wash out on the...
  7. thinblueduke

    starting with thinly-sliced pork shoulder

    Good timing... I had just pulled this pork back out of the freezer when I saw your reply. I ended up dry-brining and rubbing 3 trays of the pork (1/2 lb each), then taking a somewhat fattie approach.  I stuffed them into the bottom of a ziploc bag, then sucked out as much air as possible while...
  8. zombie.jpg

    zombie.jpg

    • thinblueduke
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  9. thinblueduke

    Smokin' This Weekend

    I'll probably do the same thing, with butane instead of propane.  Might even switch to the crock pot, depending on the weather.
  10. thinblueduke

    Located Weber Grill Vents

    Still at the office, but I found this photo of my first attempt.  I've since witched to a thicker rope with a thinner braid, and a tighter binding. A bit of smoke does get through at the binding spot, but that's about it.
  11. Located Weber Grill Vents

    Located Weber Grill Vents

  12. rope_1.jpg

    rope_1.jpg

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  13. thinblueduke

    Smokin' This Weekend

    I'm planning to do a small pork shoulder (only 1.5 lbs, but money muscle included) as well as an experimental pork shoulder (more on this later) on Sunday (Saturday night in North America).
  14. thinblueduke

    Located Weber Grill Vents

    I use a regular rope, without any adhesive.  I bind the ends together with tightly-wrapped wire. I'm at the office right now, but I'll try to post a picture tonight.
  15. starting with thinly-sliced pork shoulder

    starting with thinly-sliced pork shoulder

  16. thinblueduke

    starting with thinly-sliced pork shoulder

    I live in Japan, and most of the affordable meat that I see at the supermarket is already sliced.  Every once in a while, I head to Costco for a 4-to-5-pounder, or I'll find something nearby at about a pound or so, but sometimes, all I can find is sliced, like this: I've cooked this in the...
  17. 37cmgrate.jpg

    37cmgrate.jpg

    • thinblueduke
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    • Album: starting with thinly-sliced pork shoulder
  18. pre-slicedporkshoulder.JPG

    pre-slicedporkshoulder.JPG

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  19. thinblueduke

    chuck eye roast on the ECB

    Here's some of the sliced leftovers being reheated.  Good flavor and texture, but a bit too much drama for me.
  20. firstchuck.jpg

    firstchuck.jpg

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    • Album: chuck eye roast on the ECB
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