What's on the smoker today?

[hank4elk]

Lucky me!

 

[JohnCushman]

I

 

[Zach]

Hank, there's a slab with your name on it

I'll swing by on my way home from Lamar tomorrow and pick mine up..

 

[JohnCushman]

I still haven't gotten my house cleaned up good enough to have people over, dude. It's embarassing.

 

[Sheldon89]

Looks delicious, my favorite part of the hunt.

 

[cgarner]

Hotdogs yesterday, but I'm too embarrassed to post a picture.

 

[rideold]

I smoked 4 racks of baby back ribs for the 4th....used the 2:2:1 method with a dry rub. Turned out decent but a bit over cooked. First try on a smoker (borrowed for the day). Think I'm going to have to save my pennies for one.

 

[maxx]

We have done a lot of Tri Tips lastly.

Salt, Pepper and a little of tri tip rub. Smoke at 250 until 130-140 depending on liking. Rest 15 minutes in a cooler and then reverse sear on black iron skillet.

 

[noharleyyet]

Plan is to rustle up some belly's to commence curing with Cush's smoked bacon recipe.

 

[MN Public Hunter]

Just did 2 salmon filets for dinner for me and my wife....first try at salmon and it came out great. Brown sugar/kosher salt/pepper dry cured for about 8 hours with a 1 hour rest at room temp and then an hour in the smoker at 200-225. Will for sure do this again.

 

[Eric.MN]

Yesterdays 150lb hog roast for my old mans retirement party.

 

[dcopas78]

Pork ribs and beef rib cutlets today. Made enough for dinner this evening and some to take to work tomorrow. Smoked with applewood.

 

[JohnCushman]

When it's 100 degrees and you don't want to cook inside.

 

[ERSS]

Did some bacon wrapped antelope steak over the weekend, turned out great. My supply of antelope is dwindling........

 

[rustneversleeps]

Damn bacon wrapped antelope sounds great! Bacon, thin smoked ham, black olives, and some low moisture mozz on the GM....

 

[wytex]

View attachment 84433
Yesterdays 150lb hog roast for my old mans retirement party.

Nice, was it a feral hog?

 

[wytex]

Had my smoker pretty busy the last 10 days; brisket, a pork loin roast, and a bunch of sea salt.
3 1/2 lbs of pecan sea salt, about 1 lb of oak sea salt and had some mesquite from earlier I made into ghost chili sea salt. 3 ghosts ripened over the last week so I dried them and ground them with the mesquite. I think I will add some more mesquite salt, it is quite hot and very flavorful I'm told.
If I can find the right chiles I plan to do some smoked paprika late summer.

 

[BearFoot]

Baby backs, lightly rubbed with sea salts & other spices



smoked with alder and apple wood 3 hr, wrap in foil with angry orchard and onion chunks 2 hr, another half unrapped on the rack. 225 deg. all the way




I was going for fall off the bone, pretty close

 

[Eric.MN]

Nice, was it a feral hog?

Was not, local farm raised.

 

[BearFoot]

Moose Top round or "London broil"

Mrs BF informed me yesterday that I would be cooking dinner Today. She has an appointment to get her nails done.

I got two packs "London Broil" from the freezer to thaw. They were 2 pounds each. Usually she grills them and they are always good.
I planned to smoke them. Never did that before.

Heated 1-1/2 cup water with 2 beef bullion cubes and let it cool.
Added 1/4 cup cider viniger
Threw it all in a gallon baggie to marinate overnight.
Pre-heat Masterbuilt smoker set at 195 degrees
I injected the meat with marinade, coated with olive oil, sprinkle sea salt, pepper, and jalepeno garlic.
Used hickory chips, with some cider viniger in the drip pan

90 minutes, one was 138, the other 140. Removed from smoker, wrapped in foil and let rest 30 minutes.



Very pleased, nice smoke flavor