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Pork Loin 2 ways! - Back Bacon and BBQ glazed
Hi, Porkloin looked good at the costco so I picked one up for back bacon. I didn't trim just cut into 3 pieces. 2 pieces went into wet cure for 7 days and 1 piece rubbed with simple rub for same day dinner. Hot smoked in weber kettle with hickory chunks and about 2 hrs later internal temp... -
Weber Kettle Chicken Drummies
Chicken drummies were on sale at local supermarket so I picked up a pack. I gave a quick rinse and marinated in buttermilk, salt and pepper for 3 hours. Drained and rubbed up with quick rub. On the weber kettle with bradley applewood pucks and half chimney of lit briquettes. I used hot... -
Duck Breast Pastrami
I've been thinking of making duck pastrami for last couple of weeks but snowy weather and busy work schedule wouldn't let me make this happen. After 2 weeks of wait, the forecast for my days off were sunny. So the day finally came. 4 duck breasts in wet cure for 3 days, then soaked in cold... -
My first pulled pork
I finally decided to give a go at pulled pork. After reading few posts, I decided to go with Al's hot and fast method. Thank you Al!!! I smoked at 280F all the way through but I transferred to pan and cover with foil for last 2.30hrs to speed up the cooking and to collect pan juices for... -
Hickory Smoked American Wagyu Chuck Flap
Hi all, I got a piece of wagyu chuck flap for Xmas gift and finally it was my day off yesterday. So I decided to smoke this chuck using Aaron Flanklin's recipe as a guideline. I slathered with hot sauce and sprinkled salt and black pepper. Hickory smoked at 275F for 5 hrs. Transfered to... -
Sugar Maple Smoked Back Rib
I finally received my brand new smoke vault 18 and I smoked baby back rib using sugar maple chips and chunks. 3 hrs of smoke @ 230-250F, foil down for 1 hr 30 mins then sear on hot grill. Here are some pictures. -
My first attempt-WSM 14.5 Santa Maria Style
I decided to give a go on WSM Santa Maria Style before rain hits Pacific Northwest. Montreal Steak Spice on beef tenderloin and Salt&Pepper on pork belly. Fire up WSM with lump charcoal and handful of hickory chips. Pork Belly in for 15 mins and turned over. Tenderloin in. After... -
St. Louis rib w cherry wood
St Louis style rib was on sale so decided to smoke one up. Smoked with cherry wood for 3 hrs. Then foiled down with muscovado sugar, bbq sauce, butter and water for 2 hrs. Unwrapped, glazed with bbq sauce and left it for 1/2hrs. It was a tasty Wednesday dinner! -
New member from BC, Canada
Hi all, Greetings from Coquitlam, BC, Canada. I've been searching and reading for a while on SMF and finally thought it was time for me to join and continue learning from all of you. I've been smoking using WSM 14 and Weber Kettle 22 with slow N sear attachment for past few years. Few days...- Min
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- Forum: For New Members
