What's on the smoker today?

[Tiredofthebickering]

Mine are off the smoker and cooling now! Will be sampling shortly!
View attachment 167370View attachment 167371

Done!

And amazing. I used Hank Shaws recipe.

 

[Falcon75]

Happy festivus. Smoked meatloaf. Mashed potatoes and peas. Ate the pork chops for lunch. Had 1st appointment with cardiologist today. Didn't say to limit anything yet...
I have a lot of problems with you people.

 

[JoMo]

Done!

And amazing. I used Hank Shaws recipe.
View attachment 167381

I am on the first time pastrami train too. Trying it with the cow I got this year. Just got mine cooling and ready to rock for some reubens over the next few days while we all hang out.

 

[jbseamus83]

Mine are off the smoker and cooling now! Will be sampling shortly!
View attachment 167370View attachment 167371

How's it tasting? What did you rub it with? That looks like black pepper and coriander? I used a recipe I found here: https://bowhunting360.com/2017/11/20/venison-charcuterie-is-the-king-of-holiday-appetizers/
I added a few things in my brine, but the rub was black pepper and coriander with a little juniper berries.

 

[Tiredofthebickering]

How's it tasting? What did you rub it with? That looks like black pepper and coriander? I used a recipe I found here: https://bowhunting360.com/2017/11/20/venison-charcuterie-is-the-king-of-holiday-appetizers/
I added a few things in my brine, but the rub was black pepper and coriander with a little juniper berries.

Venison Pastrami Recipe - How to Make Venison Pastrami

Venison pastrami you can make at home. This is a classic venison pastrami recipe that can be make with any deer roast, or you can use beef.

honest-food.net

I followed this pretty close, but didn't use juniper in the brine. And then I brushed the meat with worcestershire to apply the rub. The rub is just black pepper and coriander coarsely ground.

Oh, also, I don't have curing salt so I just mortons tenderquick and combined his salt percentages. So 2.25% tenderquick based on meat weight.

In honestly shocked at how good it is.

 

[geetar]

Just finished this prime rib. Wife works tomorrow ( healthcare ) so we are doing Christmas today.

 

[Dave N]

3 different cheeses but I'm struggling to keep the temperature down. Getting pretty soft.

 

[geetar]

3 different cheeses but I'm struggling to keep the temperature down. Getting pretty soft.

I had the same problem. Tried two different times and ended up looking sloppy but tasting awesome so I just shred it and put it in breakfast scrambles. A nice backup plan that turned out to be.

 

[noharleyyet]

Cowboy frenched bone in rib-eye on the Pit Boss for dinner. To be cont’d...

https://flic.kr/p/2kk5VfB

 

[Dave N]

Finally got it. Outside temperature was about 14 and windy with some snow. Maybe that had something to do with it even though the smoker is in the garage. Detached. Finally got a good smoldering piece going and kept slowly feeding it for smoke.

 

[Tiredofthebickering]

I am on the first time pastrami train too. Trying it with the cow I got this year. View attachment 167393View attachment 167394 Just got mine cooling and ready to rock for some reubens over the next few days while we all hang out.

Mine was primarily for Christmas Eve appetizer platters tonight with fam. We're bringing the meat and cheese platter.



Swiss, sharp cheddar, 3 pepper Colby jack, jalapeño pepper jack, gouda, and brie.

Roasted turkey, roasted venison round, venison pork summer sausage, and venison pastrami.

 

[WestKyHunt]

Got a Walmart ham on the smoker right now for a Christmas eve twice smoked bourbon glazed ham tonight

 

[noharleyyet]

Ready for reverse sear. Plate and tent, dial grill to high. Sear both sides til internal reaches 135.

https://flic.kr/p/2kkaUAQ

 

[WestKyHunt]

Finished product

Smoked 5hr
Bourbon, coke, butter, honey, brown sugar glaze

 

[noharleyyet]

Live and learn...130* internal sufficient. Silver Palms Cab Sauvignon essential chef ingredient.

https://flic.kr/p/2kkbSaw

Merry merry gents and ladies...delicious distancing fare. I sorely miss our annual horde of loved ones.

 

[noharleyyet]

Mine was primarily for Christmas Eve appetizer platters tonight with fam. We're bringing the meat and cheese platter.

View attachment 167471

Swiss, sharp cheddar, 3 pepper Colby jack, jalapeño pepper jack, gouda, and brie.

Roasted turkey, roasted venison round, venison pork summer sausage, and venison pastrami.

AJ, as my granny would say, "careful, you gon' get lockbowel."

 

[WestKyHunt]

tri-tip on the smoker then seared in cast iron for the wife and mines Christmas dinner.

First tri-tip I've ever ate, much less smoked.
It has definitely made it onto the list of meats ill be eating more of in 2021

 

[MN-mountainman]

A little Christmas beef brisket and some elk back straps!

 

[MarvB]

First time Xmas tri-tip, just me and the Mrs on this Covid Christmas ... the hickory from the youngest daughters Xmas sample pack did the ticket tonight... maybe accompanied by a gin-n-tonic or four!

 

[np307]

Been saving the breasts from my spring gobbler for a special occasion. Going over to my parents for Christmas this evening so I pulled these from the freezer last night. Salt, pepper, garlic, onion, paprika, cayenne, cumin, ground mustard, msg rubbed all over; oriented so that they're pretty uniform; trussed and threw on the smoker. Gonna try 250 until we hit 160 internal. Mix of hickory and cherry.