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Brisket on the new stick burner w/ q-view!
Just finished building my new smoker so I decided to christen it with a brisket. Didn't expect much but it turned out to be my best brisket so far. Here's what I'm cookin on, made out of a 20''x50'' piece of pipe, reverse flow, square firebox. Got my fire started, chimney full of lump and a... -
Beef back ribs
Been wanting to make some beef ribs for a long time. Picked up an 18lb pack at restaurant depot. They had 2 sections of ribs, one just marked as regular and then one marked as "meaty" which one do you think I got . Monster ribs Seasoned them with some worcestershire and a good bbq rub ... -
Char Siu
Everybody making this lately so I had to try some. I used JJ's marinade: Couple tenderloins marinated overnight Threw them on the weber with a chunk of apple wood Let them go for about an hour then put right over the coals for reverse sear Lookin good Test pieces mmm Pulled at... -
Tri Tip on the weber kettle! w/ qview
This turned out fantastic! Rubbed down a 2lb tri tip with spog and some cayenne, using some lump charcoal and a big hunk of red oak. Getting some nice tbs off the weber! Don't mind the garden, it got out of hand in the off season LOL. Finished at 110F IT in about 2hrs @ 200F. Added some... -
Smoked Eye of Round
These make an awesome roast beef dinner! Rubbed with SPOG and wrapped in plastic overnight Made up some of chefJJ's au jus Beef and au jus into the MES @200 with some hickory pellets in the AMNPS After 2hrs beef was almost ready so I took the au jus in and simmered it with red wine... -
Starting a Pastrami
Making some pastrami from scratch, will probably be using a small piece of it for corned beef as well for st patrick's day Started off by toasting some pickling spice over medium heat until very fragrant Added 3 cups of kosher salt, 2 cups of white sugar and 2 cups of dark brown sugar with... -
Starting 12lbs Canadian bacon, 21lbs shoulder ham!
Sams club had some good deals on pork this week, $1.46/lb for loins and $1.58/lb for shoulders. Trying CB for the first time, the shoulders will be boned out and made into ham for christmas. Made up a batch of pops brine 4 gal cold water 4 cups kosher salt 4 cups dark brown sugar 2 cups...- brandon91
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- Replies: 7
- Forum: Hot Smoked Bacon
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19lbs of belly in progress
SO.. I have 14 8ft tall tomato plants growing atm so I'm in need of some serious bacon for BLTs this summer. Rubbed down with dry cure and vac packed, using maple sugar @ 2%. Into the beer fridge, see you in 10 days. It has been over 105F here for over 2 weeks and only signs of heating up, so... -
Peach Wings
Got a jumbo sized bag of wings from Costco time for some awesome smoked wings. Put about 20 wings in a ziploc with my favorite rub. Threw a big chunk of peach wood on the coals and layed them out indirect on the weber while they were still cold. Getting some nice TBS Holding Steady at... -
MES 30'' shocking the heck out of me, lol.
Just went to put a tri tip in the MES to smoke for dinner, as soon as I slid the metal grate in and it touched the inside of the smoker my hand went numb and got a good zap . Googled it and seems to be a common problem. Going to call customer support on Monday, idk if they will do anything...- brandon91
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- Replies: 8
- Forum: General Discussion
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Overnight Pork Shoulder w/ Q-view!
I got this massive 15lb pork picnic shoulder and decided to make some pulled pork. I assumed it would take a long time so I started it tonight. I will update the thread as it is coming along. I don't know how long it is going to take but it is really thick. Hopefully it doesn't pass... -
Kingsford on sale at costco
I was at Costco yesterday and they had Kingsford competition briquettes with an in store rebate, 36lbs for $15 they also had blue bag but I can't remember the price but it had a rebate too. Just a heads up if anyone was looking for a deal. This is in SoCal btw not sure if it is everywhere.- brandon91
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- Replies: 7
- Forum: General Discussion
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Easter Hams!
Starting the curing process today so these will be done by easter. Hope they turn out as good as the one I did for christmas! I know.. not a true ham but these are readily available where I am Never seen a fresh ham around here before. de-skinned, will be making rinds from them. Injected... -
First bacon w/ Q-view
Here was my first attempt at bacon, it was a huge success. I dry cured for 14 days and then let the bellies dry in the fridge for 2 days. I had 3 bellies in total so I did a different wood for each one. Lit up the amnps Hung the bellies with a skewer and some twine because I forgot to get...- brandon91
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- Replies: 11
- Forum: Hot Smoked Bacon
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What is your favorite wood for bacon?
I've got 3 slabs of bellies dry curing at the moment and trying to figure out what to do for my first bacon run. I've been wanting an AMNPS for a while now and I figured cold smoking bacon is as good as any reason to get one . So I ordered one along with a bunch of different flavors. I read a...- brandon91
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- Replies: 39
- Forum: Hot Smoked Bacon
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Ham Chronicles: The Hammening
Well here goes nothing, first attempt at a ham and curing in general besides some jerky. Not a TRUE ham I guess because I'm using a picnic. Started with a 13lb bone-in picnic roast. Took the skin off and reserved for rinds. Injected all around the bone with Pop's brine except I substituted... -
Prime Brisket and burnt ends w/ Q-view
Here's a prime brisket I did a few weekends ago, best brisket I've made so far. The burnt ends were also spectacular. -
Do I have enough time to cure a ham for Christmas?
I picked up a 12lb bone-in picnic roast because it was on sale for 89¢/lb. I thought it'd be nice to make my own ham for Christmas instead of getting a store bought. But when I got home and looked at Pop's ham thread it has to be cured for 30 days..am I out of luck or is there a ham expert out... -
Smoked Turkey question
I'm going to attempt my first smoked turkey as a trial run before Christmas, it's a small 13lb one. I'm worried about the skin turning out rubbery especially because it's been brined. I was thinking smoked @ 275F until IT 145F then put it into a 500F oven for 10-15min then rest. Any ideas... -
"Improvised" pulled pork
Well I built up quite the stock of rib trimmings, I usually use them for beans but there was so much of them taking up room in my freezer I needed to use them for something else so I figured they could be used for pulled pork. The trimmings. Rubbed Smoked for 2hrs on peach wood. Put in...
