longbow51
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- Feb 17, 2023
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Not mine this time; wife visiting the kids. CharBar in Kansas City. I bet there's sauce on those ribs. She'll likely be prohibited from visiting relatives in Texas.
What's on the smoker today?
- Thread starter wytex
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WestKyHunt
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Forgive me, but what is the cracker dish? mtmuley
WildWill
Well-known member
Solid brisket not my best work but not even close to my worse.
WestKyHunt
Well-known member
butter, oil, cayenne, chili flakes, lemon pepper, ranch seasoning, and bbq rub.
"Marinated" for 2 hours then smoked until crisp was mostly regained at 250°
We have a recipe thread. Wish more guys would add to it. I would really like to try that. mtmuley
Schutzhund
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- Oct 22, 2024
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This thread always make me hungry. I need to buy a new smoker...
johnnybow
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- Dec 27, 2012
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WestKyHunt
Well-known member
Can you attach a link to that thread here?
I will attempt to add some recipes in occasionally
Nick87
Well-known member
HT recipe thread.
I found this section. There's been so many good recipes on the smoker and plate em up thread that @mtmuley wanted a new thread for them....
www.hunttalk.com
That looks absolutely amazing! Prime ribs are one of my all-time favorite dishes, and I’ve been craving something hearty and satisfying lately. I’m actually planning to make some today myself—finally decided to go for it after checking out this Good Chop and their impressive selection. Their quick delivery really made the whole thing super convenient, and I love how fresh everything arrived.
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Tasted pretty good, too!
Wildabeest
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I used to do pork tenderloin with a Dijon cream sauce quite a bit. Been years since I’ve done it. Me thinks it’s time!
WildWill
Well-known member
This will be our third year of hosting a "back to summer" pool party cookout. We invite the neighbors, the kids friends from school, and a few teachers. First year was about 15 people I'm expecting around 50 this year so decided to go all out. Haven't done a whole hog in a few years.
Sheltowee
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Would you mind giving us a deep-dive on your process? I've never done a whole hog but it seems like it would be tricky to ensure even cooking across such varying thicknesses. Do you split or spatchcock it?
WildWill
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Figured I'd post a step by step here as I go. Yes I will split the hog using a hatchet and rubber mallet so it lays flat. I started but it needs to thaw a bit more first.
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WildWill
Well-known member
Got the hog split and the inside trimmed of the diaphragm and some silver skin. Just finished injecting almost 4 cups of a mix of pineapple juice and meat church's commercial blend. Nothing to do now for about 12 hours except let the injection soak in.
WildWill
Well-known member
Got up at 4am and fired up the smoker. While she was warming I seasoned the pig liberally first with just sea salt then a second layer of my favorite pork rub. I also took time to use paper towels to dry the skin as much as possible before putting ot on. A dry skin helps in getting crispy skin during the cook I've seen guys use blow dryers. Smokers sitting at 250 degrees and the pig just went on. I'm expecting a 6-8 hour cook time but have a little grace time built in if needed. Normally I'd cover the tenderloin with bacon or sausage to help protect it from getting overcooked. But I fully intend to pull those off about halfway through as a snack for me and the other dad's hiding in the garage. Next step will be making some mop sauce.
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WildWill
Well-known member
This is the recipe I use for mopping. I mop once every hour at the beginning then halfway
through switch to every 30 minutes.
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