What's on the smoker today?

[Dave N]

Beans are a good bit taller your way.

Plenty of moisture now.

 

[Dave N]

4.3 inches of rain today.

 

[Dave N]

4.3 inches of rain today.

Neighbor about a mile away had just over 5 inches.

 

[Nick87]

Neighbor about a mile away had just over 5 inches.

Microbusrt took the roof off of the barn at my grandparents. Uprooted a couple 100 year plus old oaks too.

 

[Dave N]

Beef ribs are done.

 

[Nick87]

Beef ribs are done.
View attachment 411786

Yes

 

[shannerdrake]

Well all this talk got me wanting to smoke something. Honey mustard binder and a quick homemade rub at 3pm today. Let it sit all afternoon and evening and put it on at 11pm after fireworks. 200 degrees fat cap down. Blend of cherry and hickory pellets.

Having it for dinner tomorrow but I like a long 2-4 hour rest in a dry cooler so should work out.

Also have some coho and sablefish filets in a dry cure that I plan to smoke tomorrow afternoon.

And a wild turkey breast that’s getting a 24 hour cure vac sealed in salt and honey. I’ll smoke it with the fish while the butt rests.

 

[Potsie]

Smoked and seared elk backstrap and a tenderloin.

 

[WildWill]

12 hours later at 200 degrees and we're at 177 degrees internal temp. Now into the foil with some secret sauce and back on the smoker at 225. I'm shooting to have it done around noon will see how it goes.

 

[INMT]

What was your recipe?

We make a version that’s a blend of a few recipes. We call it Swine Wine

1c Vinegar (I like half apple cider vinegar and red wine vinegar)
1/4c ketchup
1/4c apple juice
1tbl mustard
1-3teas hot sauce
2-4tbl sweetener (I like brown sugar)
1tbl your favorite rub
1/2teas salt (unless your rub is mostly salt)

Adjust the seasonings how you like. Sometimes I like extra black pepper in it. My wife prefers sweeter and I like spicier so I might make two batches.

Eastern

• 3 cups apple cider vinegar
• 3 tablespoons crushed red pepper flakes
• 3 teaspoon freshly ground black pepper
• 3 teaspoon kosher salt

Western

• 1 1/2 cup apple cider vinegar
• 1cup tomato sauce
• 2 tablespoons brown sugar or granulated sugar
• 2 tablespoons Worcestershire sauce
• 2 1/2 teaspoons crushed red pepper flakes
• 2 teaspoons freshly ground black pepper
• 1 teaspoon kosher salt

 

[WildWill]

No pics of it sliced the hosting duties got hot n heavy. I was very pleased how it came out and there's not a bite left so everyone else seemed to approve. Overall it was a very good first birthday party with lots of family, friends, and food.

 

[shannerdrake]

Well all this talk got me wanting to smoke something. Honey mustard binder and a quick homemade rub at 3pm today. Let it sit all afternoon and evening and put it on at 11pm after fireworks. 200 degrees fat cap down. Blend of cherry and hickory pellets.

Having it for dinner tomorrow but I like a long 2-4 hour rest in a dry cooler so should work out.

Also have some coho and sablefish filets in a dry cure that I plan to smoke tomorrow afternoon.

And a wild turkey breast that’s getting a 24 hour cure vac sealed in salt and honey. I’ll smoke it with the fish while the butt rests.
View attachment 411793View attachment 411794

 

[Nick87]

View attachment 411855
View attachment 411856

What's the story with the onions? Please.

 

[shannerdrake]

Also smoked a wild turkey breast and some coho and sablefish filets.

 

[shannerdrake]

What's the story with the onions? Please.

Top and peel an onion. Core it with your knife at a 45 to make a well. Pad of butter in the well. Cover with seasoned salt (I’m a Kinder’s guy). A little bouillon powder if you have it, but not a big deal if you don’t.

Make a foil foot to hold it upright and smoke 2-3 hours at whatever temp your meat is (225 in this case). You want them to get extremely tender.

 

[Nick87]

Top and peel an onion. Core it with your knife at a 45 to make a well. Pad of butter in the well. Cover with seasoned salt (I’m a Kinder’s guy). A little bouillon powder if you have it, but not a big deal if you don’t.

Make a foil foot to hold it upright and smoke 2-3 hours at whatever temp your meat is (225 in this case). You want them to get extremely tender.

Interesting, I'll try this. I've never heard of it before. Everybody in the family likes onions soI can't see it being bad.

 

[Dave N]

Top and peel an onion. Core it with your knife at a 45 to make a well. Pad of butter in the well. Cover with seasoned salt (I’m a Kinder’s guy). A little bouillon powder if you have it, but not a big deal if you don’t.

Make a foil foot to hold it upright and smoke 2-3 hours at whatever temp your meat is (225 in this case). You want them to get extremely tender.

Got some ribs to do this week so I can test it out with a couple onions before they go soft on me.