- Jun 28, 2015
- 483
- 296
It's been an interesting season in So FL, but still very nice compared to anywhere further north! We will be hooking up the RV and heading north soon. So last smoke to put a few more items in the freezers, plus share dinner with the neighbors.
Main course was Beef Short Ribs, I managed to talk the Publix butcher into finding some decent ones. These were really good, but really should have been foiled for about 90 minutes. I had hungry folks giving me the stink eye. They were good, juicy, and not tough, but also not melt in your mouth. Fat was rendered perfectly, and was like smokey beef jello shots!
I did one of Jeff's recent post for apps. Kielbasa bites wrapped in bacon. Definitely a keeper recipe for appetizers that are quicker and easier than burnt ends.
Neighbor did au gratin potatoes and beans in his smoker for the sides.
Not part of the meal and into the freezer was a whole pork loin. I did half mojo injected like I did last month, except instead of slicing thin for sandwiches I sliced thick for meals. Other half was pineapple and whoosy sauce injected, wrapped in bacon weave. With Balsamic Brown sugar glaze with sprinkle of cinnamon right before done. Both came out great, and are in the freezer. Sorry only pics is of the bacon wrapped one, presliced. I was getting tired.
What has 2 thumbs and will never do all the work to try to stuff a pork loin again? THIS GUY. Both of these were juicy, flavorful, and a heck of a lot less work than butterflying and stuffing!
There were also 2 chucks for the freezer, One for burnt ends. And the other I had intended to pull, but I think I let it rest to long (I was in a beef comma from the short ribs), So I froze it as is and will likely put it in the crock and make Barbacoa one night. Sorry no picks of the chucks.
Although I called this my last smoke, I still got to do a batch of teriyaki snack sticks for traveling before I clean up the smoker and put it on the cargo rack.
Main course was Beef Short Ribs, I managed to talk the Publix butcher into finding some decent ones. These were really good, but really should have been foiled for about 90 minutes. I had hungry folks giving me the stink eye. They were good, juicy, and not tough, but also not melt in your mouth. Fat was rendered perfectly, and was like smokey beef jello shots!
I did one of Jeff's recent post for apps. Kielbasa bites wrapped in bacon. Definitely a keeper recipe for appetizers that are quicker and easier than burnt ends.
Neighbor did au gratin potatoes and beans in his smoker for the sides.
Not part of the meal and into the freezer was a whole pork loin. I did half mojo injected like I did last month, except instead of slicing thin for sandwiches I sliced thick for meals. Other half was pineapple and whoosy sauce injected, wrapped in bacon weave. With Balsamic Brown sugar glaze with sprinkle of cinnamon right before done. Both came out great, and are in the freezer. Sorry only pics is of the bacon wrapped one, presliced. I was getting tired.
What has 2 thumbs and will never do all the work to try to stuff a pork loin again? THIS GUY. Both of these were juicy, flavorful, and a heck of a lot less work than butterflying and stuffing!
There were also 2 chucks for the freezer, One for burnt ends. And the other I had intended to pull, but I think I let it rest to long (I was in a beef comma from the short ribs), So I froze it as is and will likely put it in the crock and make Barbacoa one night. Sorry no picks of the chucks.
Although I called this my last smoke, I still got to do a batch of teriyaki snack sticks for traveling before I clean up the smoker and put it on the cargo rack.
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