Things We're Cooking

[Cobrabit]

8.5 pounder put on the rack at 5:30 am (235 degrees). Not planning on wrapping through the stall, so hoping it'll be ready to take off (195 degrees internal) between 6-7pm to rest before pulling. If it needs longer, that's fine, as I'm planning it to be used throughout the week, but a late night taste test will certainly be taken.

 

[Cobrabit]

Took it off at 7:30 reading around 193. Pretty decent bark and goes well with my homemade apple cider vinegar sauce.

 

[williewilliejuan]

Took it off at 7:30 reading around 193. Pretty decent bark and goes well with my homemade apple cider vinegar sauce.

View attachment 236817 View attachment 236818

Nice. I’m doing one tomorrow as well. May I ask why you didn’t wrap through the stall?

 

[Cobrabit]

Nice. I’m doing one tomorrow as well. May I ask why you didn’t wrap through the stall?

Didn't want to compromise the bark, but mainly because I had the time.

 

[williewilliejuan]

Didn't want to compromise the bark, but mainly because I had the time.

Gotcha. How much time do you figure it adds to your overall cook? When I wrap, I can generally smoke an 8 lb shoulder in around eight hours at around 250.

 

[Cobrabit]

Gotcha. How much time do you figure it adds to your overall cook? When I wrap, I can generally smoke an 8 lb shoulder in around eight hours at around 250.

Maybe a couple hours.

mine took about 14 hours at 225. I did put some hamburgers and later some chicken breasts on, so that may have added a little time as well, but well within the 1.5-2 hours per pound average.

granted you could have two identical weight pieces of meat that would cook at different times, so if you're pressed, wrap. If not, let it go on its own.

 

[FaCe-LeE-uS]

 

[Cobrabit]

View attachment 237620

Meatloaf?

 

[FaCe-LeE-uS]

Meatloaf?

Yep, same recipe I made & posted a few pages back.

edit: page 48 to be exact

 

[Cobrabit]

Yep, same recipe I made & posted a few pages back.

edit: page 48 to be exact

Must have missed that when you posted it originally. A lot of craziness the first of March going on.

I smoked one last year using this recipe: Jack'd Up Smoked Meatloaf

Wife loved it and she doesn't like meatloaf typically. May wrap some bacon on it in the future.

 

[FaCe-LeE-uS]

Must have missed that when you posted it originally. A lot of craziness the first of March going on.

I smoked one last year using this recipe: Jack'd Up Smoked Meatloaf

Wife loved it and she doesn't like meatloaf typically. May wrap some bacon on it in the future.

Looks good! My recipe has been a big hit around my fam circle. I smoke mine at a hotter temp 275 for at least 2 hours because I like a thick crust around my loaf. Every time I smoke one I typically do 3-4 loaves at a time to give out to the fam. But with all this COVID crap I've been doin smaller 1-2 loaf batches. Still have a ridiculous amount of venison grind in the chest freezer that I'm working through.

Crazy times like this make me happy that I hunt & fish.

 

[Across The Field]

So I have badly slacked on this thread, but here's some of the highlights of the last several weeks:

Monday I did some babyback and bone-in country style ribs on the smoker. Did them both the same, 225 for about 4.5 hours, straight smoke, no foil, no sauce, except I put a glaze on the babybacks at the end - blackberries, pineapple juice, honey, sriracha. Turned out amazing. I just ate the last of the country style today for lunch and they were still outstanding. Definitely the best ribs I've ever done, and probably my favorite meat I've done over the last several months period.




From last week -
Did some bacon-wrapped stuffed pork loins with havarti and white cheddar, seasoned with a sweet and spicy rub on both the chicken and the bacon




Also last week, I did some bacon-wrapped chicken thighs, jalapeno popper style.



Couple weeks ago, I did some smoked beef tenderloin cuts. Salt, pepper, and a little Blackened Saskatchewan seasoning. These were probably my second favorite thing I've made recently.



Finally, about 3 weeks ago - Did a smoked beef bottom round, about 2 lbs. Did low and slow on the smoker for a couple hours, then put it in the Dutch oven for another 2 hours, both times at 225. Did a simple salt/pepper/garlic/cumin rub on it, and then when I transferred it to the Dutch oven, I added fresh thyme, butter, and a packet of ranch dressing mix. It was a spin off a recipe I found online. It wasn't bad, but the butter made it way too rich. It still had amazing flavor.

 

[FaCe-LeE-uS]

Chicken, Bacon & Shrimp Carbonara

Ingredients:
Chicken breasts, bite-sized cut
Shrimp, peeled & deveined
Smoked Bacon, bite-sized cut
Garlic, minced
Linguine pasta
Onion, diced & sauted in the bacon grease
Italian seasoning
Olive oil

Sauce:
White wine, boiled with onions & bacon grease until mostly evaporated
Heavy Cream
Parmesan Cheese
Egg yolks
S&P

Probably the best pasta that I have ever tried to make. Absolutely to die for. The sauce was very rich & creamy, although I think I messed it up because the cream sort of curdled. Pan was probably still too hot when I added the sauce mixture after boiling the wine. But it still tasted amazing.

 

[Cobrabit]

Going to throw some babybacks on the smoker tomorrow, along with some turkey burgers and kielbasa with bbq sauce. Hopefully the weather stays true.

Tonight is a basic pizza night with smoked chicken, red onions, Colby jack, and either bbq or buffalo wing sauce as the base depending on my mood at that moment.

 

[Cobrabit]

Turkey burgers, sausage, and baby backs.

 

[PnkPanther]

baby backs

 

[beardown07]

View attachment 239393 View attachment 239394 baby backs

Yer slutty.

 

[ANGELAKERAMS]

Just did 2 racks of beef ribs on the smoker today as well as some baked potatoes ( because the fam likes to eat the skin and love the smoke flavor on the potatoes ).

 

[Debbie Does]

New butcher shop. They ran out of rib eye so I went with filet mignon. Cheaper than lesser cuts at the grocery store. The GF went to the farm stand, so fresh potatoes, local asparagus and salad from the garden on our deck. A nice bottle of wine.

Best meal I've had since I moved to Delaware n 2018.

 

[FaCe-LeE-uS]

New butcher shop. They ran out of rib eye so I went with filet mignon. Cheaper than lesser cuts at the grocery store. The GF went to the farm stand, so fresh potatoes, local asparagus and salad from the garden on our deck. A nice bottle of wine.

Best meal I've had since I moved to Delaware n 2018.

Pics or it didn't happen.