Today's Smoke (Meat Edition)

[The Munt]

Trying a 2.2kg pork leg today using the snake method... @multi-useless

First time pork leg and first time snaking.. Variables are stacking against me but here goes...

Swag to keep me company on this fine morning thanks to @Catawbamatt

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[The Munt]

The real mojito while I wait! 6 hours in.

That was delicious... Only one thing to do... Go BIGGER!

STOP.... Pullin time

Mixed with some home made spicy BBQ sauce and...

Winning...

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[teamrandr]

Roast beef for the butcher/deli. We also sell this to local restaurants.

 

[CaptainRon]

I meant to post the chicken I smoked last night in here instead of the smokers thread. Here it is again though We had the chicken breasts today in a salad and it was sooooo good!

 

[Smoqman]

Ribeye - 1.5" a 2.0"

I've been doing a reverse sear method on my oven ribeyes lately and holy crap has it worked out extremely well.

1 hour salt brine, pat dry, apply your rub and cook for 1 hour in a 275° oven (on a baking rack) We're going for an internal temperature of 125° before removing from the oven.

5 mins before taking it out of the oven, crank the stove top heat under a cast iron skillet. (She's gonna smoke!)

Add a few drops of canola oil to the skillet immediately before dropping it in - sear each side for one minute, as well as the sides.

Rest it for at least 10 mins under some loose tin foil before cutting.

The photos below are terrible, and the meat isn't as "rare" as it looks in the photo..

 

[havana1]

^^ That doesn't look "rare" to me. It looks perfect!

 

[Smoqman]

^^ That doesn't look "rare" to me. It looks perfect!

It was unbelievably delicious, fork tender, super juicy.

That rub is fantastic as well. I wish to God I could remember the name of this super awesome brother who sent me a sample of those rubs...

I'm so terrible at remembering stuff (I'm almost as bad as @mdwest !) hahah

Anyway a great BOTL turned me onto these rubs, and I'm hooked!!

 

[mdwest]

LOVE IT!

 

[The Munt]

Habanero Poppers for entree, Mango Daiquiri and a bowl of Dunhill Early Morning Pipe while we wait for the Lamb Leg, yes the corn is burnt despite adding it toward the end, but the rest is awesome!

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[multi-useless]

Habanero Poppers for entree

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Love the bacon wrap - I do the same thing to mushrooms, but never tried it with peppers...

 

[The Munt]

Ribeye - 1.5" a 2.0"

I've been doing a reverse sear method on my oven ribeyes lately and holy crap has it worked out extremely well.

1 hour salt brine, pat dry, apply your rub and cook for 1 hour in a 275° oven (on a baking rack) We're going for an internal temperature of 125° before removing from the oven.

5 mins before taking it out of the oven, crank the stove top heat under a cast iron skillet. (She's gonna smoke!)

Add a few drops of canola oil to the skillet immediately before dropping it in - sear each side for one minute, as well as the sides.

Rest it for at least 10 mins under some loose tin foil before cutting.

The photos below are terrible, and the meat isn't as "rare" as it looks in the photo..

What's happening with that first pic @Smoqman ? Some sort of cooking or defrosting in the bag? Just curious.

Love the bacon wrap - I do the same thing to mushrooms, but never tried it with peppers...

They are delicious man, Peppers stuffed with feta wrapped in smoky bacon! Perfect teaser that cooks quick so something to dine on while you wait.

 

[Smoqman]

@The Munt - it's a salt and water brine. 1 hour before cooking...no more than 2hrs however. I use a half cup of salt to 2/3rds gallon zip top baggie.

This brine with lamb is amazing!

 

[teamrandr]

Pork Tenderloin

 

[havana1]

Pork Tenderloin

That's a thing of beauty right there!

 

[havana1]

Have a little over 16 pounds of pork butt going in the smoker early in the am for dinner with friends tomorrow night and lunch/ dinner with family on Christmas.

Can you eat too much pulled pork in a 24 hour period?. I'll just take an extra simvastatin in the morning....... Wish me luck, brothers.

Merry Christmas everybody!!!!

 

[teamrandr]

Venison roast, brined for 48 hours smoked for 4 hours.

 

[luckysaturn13]

double smoked Christmas ham I did yesterday. I am planning to smoke some ribs today if the weather holds out.

 

[teamrandr]

double smoked Christmas ham I did yesterday. I am planning to smoke some ribs today if the weather holds out.

That chimney starter looks like it has been used a few times.

 

[luckysaturn13]

That chimney starter looks like it has been used a few times.

that things a beast! Id be lost w o it. Dad picked it up with a grill for me at a yard sale as a house warming present a while back.

 

[teamrandr]

that things a beast! Id be lost w o it. Dad picked it up with a grill for me at a yard sale as a house warming present a while back.

I've had the same one for a decade.