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Cooking in the cold

richard cameron

Smoke Blower
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Joined Jul 14, 2016
It was 30 degrees out this morning with clear blue skies when I fired up my smoker.  What a glories day for smoking some food.  Today’s menu consist of 5 pork sirloin roasts, 3 pork loin filets, 5 chicken breasts, and 1 tri-tip roast.  Later on, I will put on some chili and some cornbread in a couple of cast iron skillets.

 

SmokinAl

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Great start!

Looks like a perfect day for smoking!

Al
 

b-one

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What temp do you take the sirloin roasts to and what do you do with them?
 

richard cameron

Smoke Blower
114
50
Joined Jul 14, 2016
I cooked the sirloins to an IT of 145 and let them cool.  I then vacuum sealed them and put them in the freezer to await their turn to be eaten.  I like to slice them up and use them in sandwiches. 

My cornbread and chili are for tomorrow night’s dinner.  The tri-tip came out a perfect medium rare. It is also vacuum sealed and in the freezer waiting to be eaten.  My chicken came out looking black.  I put too large a piece of wood in the firebox when I started cooking.  Oh well, I’ll do something with it when the proper time comes.  For now it rests in the freezer.



 

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