Whats smoking today.
- Thread starter icyhot
- Start date
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16.5 lbs of shoulder for a party and a neighbor, plus we'll keep a little. 300F for 7 hours, wrapped at 6 hours. Current IT is 194F.
I have another 16 lbs of shoulder for tomorrow. Half of it was committed to another neighbor but their plans changed and they are not in town. I'll smoke my half for Char Siu tomorrow. The other half will either get frozen or turned into buckboard bacon if we buy a meat fridge for the garage tonight.
I have another 16 lbs of shoulder for tomorrow. Half of it was committed to another neighbor but their plans changed and they are not in town. I'll smoke my half for Char Siu tomorrow. The other half will either get frozen or turned into buckboard bacon if we buy a meat fridge for the garage tonight.
I had planned to work today. I spent Friday and Saturday hauling gravel onto a lease so they could move a rig in on Monday, but we got rained out Saturday afternoon. Ended up with nothing to do today, and no plans so…………..I’ve been thinking about smoking some nuts and some salt for some time now, and today seem like the perfect opportunity to give it a try.
I brined 2 cups of pecans in salt and garlic and 2 cups of pecans in salt and brown sugar for 3 hours, and just for giggles, 1 cup of roasted pumpkin seeds in salt and brown sugar for ½ hour (I like some pumpkin seeds mixed in with my coleslaw and thought smokey, salty, and sweet might just add a real nice zing). I also filled a tray with unsalted cashews. I punched lots of holes in the bottoms of all the trays for good smoke circulation. I cleaned up a piece of window screen and covered it with coarse sea salt. Then, since I had a little room left over, I added 2 honey garlic sausages that I prepared last night with Teddy's Happy Hog Rub.
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The pecans, seeds and sausages will sit at 250* for about 2 hours, the cashews for 3 hours, and the salt I’ll play by ear.
Everything went into the preheated MES 30 along with my AMNPS filled with Hickory pellets at 12:30 noon.
I'll post a follow-up in a few hours.
Gary
I brined 2 cups of pecans in salt and garlic and 2 cups of pecans in salt and brown sugar for 3 hours, and just for giggles, 1 cup of roasted pumpkin seeds in salt and brown sugar for ½ hour (I like some pumpkin seeds mixed in with my coleslaw and thought smokey, salty, and sweet might just add a real nice zing). I also filled a tray with unsalted cashews. I punched lots of holes in the bottoms of all the trays for good smoke circulation. I cleaned up a piece of window screen and covered it with coarse sea salt. Then, since I had a little room left over, I added 2 honey garlic sausages that I prepared last night with Teddy's Happy Hog Rub.
,
The pecans, seeds and sausages will sit at 250* for about 2 hours, the cashews for 3 hours, and the salt I’ll play by ear.
Everything went into the preheated MES 30 along with my AMNPS filled with Hickory pellets at 12:30 noon.
I'll post a follow-up in a few hours.
Gary
Ever have one of those days when you should have stayed in bed? This turned out to be one of those days.
Today's smoke is finished, done, kaput.
The sausages turned out great--had them for a late lunch.
As for the rest, well................
1) the cashews took on a bit of smoke but mainly just dried out. The next time, I think I'll just cold smoke them--see how that turns out.
2) Apparently one cup of salt was WAY to much for the amount of brine I made. That's all I could taste when I took the pecans out of the MES--salt. I have them in the oven drying at 150 with the door partially open. Once they're dry, I'm going to try to remove as much salt from them as is possible, and see if they can be saved. Right now, all you can taste is salt--I'll have to see what they are like when I'm done.
3) The pumpkin seeds were beyond salvage (too salty to eat, and I LOVE salt)--they're in the garbage.
4) The smoked salt was beginning to look like it had real potential--the color was changing nicely, and I planned to smoke it for another couple of hours or so. I pulled the grate out part way and stirred the salt again to get an even smoke on it. Unfortunately, I snagged my glove on the screen and pulled the whole thing out of the MES. Yep. Dumped all my salt on the ground. Couldn't believe it. Now I have to start all over again.
No question about it, I should have stayed in bed. LOL
Gary
Today's smoke is finished, done, kaput.
The sausages turned out great--had them for a late lunch.
As for the rest, well................
1) the cashews took on a bit of smoke but mainly just dried out. The next time, I think I'll just cold smoke them--see how that turns out.
2) Apparently one cup of salt was WAY to much for the amount of brine I made. That's all I could taste when I took the pecans out of the MES--salt. I have them in the oven drying at 150 with the door partially open. Once they're dry, I'm going to try to remove as much salt from them as is possible, and see if they can be saved. Right now, all you can taste is salt--I'll have to see what they are like when I'm done.
3) The pumpkin seeds were beyond salvage (too salty to eat, and I LOVE salt)--they're in the garbage.
4) The smoked salt was beginning to look like it had real potential--the color was changing nicely, and I planned to smoke it for another couple of hours or so. I pulled the grate out part way and stirred the salt again to get an even smoke on it. Unfortunately, I snagged my glove on the screen and pulled the whole thing out of the MES. Yep. Dumped all my salt on the ground. Couldn't believe it. Now I have to start all over again.
No question about it, I should have stayed in bed. LOL
Gary
smokesontuesday
Smoking Fanatic
11.5 pound brisket went in the MES last night about midnight and hopefully it'll be ready for dinner.
docktoo
Smoke Blower
Ribs yesterday, did fine. Bought some rib sides, cut them up for servings for 2 and froze them for the future smokes. Cold smoked about 6 lbs. of assorted cheese today. Not a bad weekend.
krooz
Meat Mopper
Smoked a couple of pork tenderloins over apple chips Friday using Jeff's recipe with a maple syrup coat and peach chutney - wow! Some kinda good! Dropped the missus off at the airport an hour ago - gonna be gone for the week - smoking me a rack of baby backs tomorrow......
Nothing smoking here! This hotel has a kettle grill on the property and I've used it, but it belongs to some guests. Today I went shopping for a shoebox charcoal grill but had to settle for a gas version. I assembled it this morning and gave it the burn-in. Now I'm debating whether to grill something.
Nothing here this weekend orfor a coup!e weeks $ being saved ,hopefully I'll get to do ,Ribs,Brisket and Brats !:biggrin:
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