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  1. SmokinEdge

    Involtini (again)

    This is the link to my Involtini recipe. https://www.smokingmeatforums.com/threads/italian-involtini.326893/ This time though went simple and just cooked the Involtini on the pellet grill. Did the Smoked salmon cucumber rolls to. This with a saucy calabrese salad is a nice light summer meal...
  2. SmokinEdge

    Gallo Pinto (beans and rice)

    Occasionally we make Gallo Pinto, which is a rice and bean dish from Costa Rica. This is considered a national dish there and even often eaten with fried eggs for breakfast. However, we like it as a different side dish as the flavor is different and a little bit sweet due to the Lizano Salsa...
  3. SmokinEdge

    D-day June 6 1944 never forget

    We all know what happened June the 6th 1944 at Normandy but here is a good read of a good soldier on that very day. Theodore Roosevelt Jr. He was a brigadier general who landed on the beach with the first wave of troops. He was only one of two generals who landed. His story is inspiring. God...
  4. SmokinEdge

    Picadillo

    This is just comfort food around here. There really isn’t a recipe per say it’s made more on the fly by eyeball just home cooking, but if anyone is interested I’ll try to give some good idea of ingredients amounts. This follows close to my New Mexican taco meat recipe with some changes. Find...
  5. SmokinEdge

    Pork Injection

    Doing some pork butts for a retirement party, and thought I’d share my pork injection. This is designed as a base flavor and will allow you to add rubs and or finishing sauce, or it makes great stand alone PP. Pork Injection: For 10# of pork. 8oz water 8oz apple juice 1/2 Tbs salt 1/2 Tbs STPP...
  6. SmokinEdge

    What’s Cooking for Mothers Day?

    I know a lot of you are probably going out to brunch or lunch or supper. But for the rest of you all What’s cookin today? We are doing lobster tails with Picanha along with pasta in a butter garlic, lemon wine sauce. The lobster is kinda special because those bugs don’t live anywhere within...
  7. SmokinEdge

    Why Ham Steaks?

    Because I had two full leg hams that I cured, and they wanted steaks. Easy. Doing these in the Mammoth vertical. Mostly because it’s windy. Pellet tube filled with a mix of pecan pellets and cherry wood chips. Works good. There is about 34 pounds of steaks there. Bacon slabs tomorrow.
  8. SmokinEdge

    Son’s Birthday Supper

    This is a funny story, but also a story of sheer will. So my oldest turned 22 a couple days ago. Even at his tender age he is one of the managers at our local Wally World. He is doing well but I personally wish he would move on in his career. At any rate he requested a dinner from me on his day...
  9. SmokinEdge

    Double Yoked Eggs

    Don’t see them to often but it’s like a special gift when you do.
  10. SmokinEdge

    Primal/savage

    The wife and kids left with FIL to the big city for a stadium game tonight. Leaving me unsupervised. Feeling a bit primal and maybe even a bit savage. Just having a good time of it smoking meat and enjoying the quiet. May not be politically correct but it’s honest.
  11. SmokinEdge

    Bacon/Ham

    Wind was bad today so had to do this belly, buckboard and Black Forest hams in the Mammoth. Many ways to get them done. This is actually working pretty well, a little warm (170-ish) but color is looking good. This is about 4 hours in. IT is high teens to 120 right now. It will work.
  12. SmokinEdge

    Pastrami Beef Tongue

    Cured this one with dry cure for about 14 days. I skinned it first. Then mustard base and garlic, coriander and black pepper crust On to the pellet machine for a little smoke. Then wrapped and finished at about 203 IT and resting. Cut shot to follow after a bit.
  13. SmokinEdge

    Deli Ham

    Just finished a batch of BF deli ham. Delicious. Made from a fresh picnic.
  14. SmokinEdge

    Beef Tongue

    Skinned and in dry cure. Let’s see where this goes.
  15. SmokinEdge

    Bacon Because……..

    Who doesn’t love homemade Bacon!!
  16. SmokinEdge

    Couple pork loins

    Couple of cured loins soaking in the smoke box. Both are injection cured the same but upped the sugar to 1%. One on the right has my holiday spice on it with mace, nutmeg, coriander and white pepper mixed in white sugar and rubbed after curing.
  17. SmokinEdge

    Smoke Penetration

    Lots of folks worried about losing smoke flavor from a poach or SV finish on sausage. Couple days ago I smoked a batch of kielbasa and also had some fresh breakfast sausage linked in lamb casing, so I hung the fresh links in the smoker for 1 hour then poach finished . You can see the smoke ring...
  18. SmokinEdge

    Larding a Pork Loin

    It’s happening now. Old technique but still effective. I’m using salt pork fat to lace this loin.
  19. SmokinEdge

    Might be a fun Hockey game tonight.

    On ice right now Team USA vs Team Canada. For the 4 Nations Championship.
  20. SmokinEdge

    Fresh Pork Picnic

    Watching the games today and need food for our main game with the AFC. So here we are rolling a picnic shoulder, half skin on and injected with our pork injection. Skin side down and getting happy. This is at 150 just before wrapping.
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