need ideals on what else to smoke

[ggspot]

we want to smoke our meat just looking for new ideals we do ribs , butt all the time just looking for something different to smoke[smilie=trink39]

[btaries]

Smoke a boston pork butt they are killer

[btaries]

I smoke italian sausages also but be careful very easy to get dried out

[yrkoski]

A simple and easy and GREAT ap we cook while wait for the ribs and butts to get done. Take your favorite sausage (ours is Stoysich's fresh polish) cut into 1" pieces. Then wrap with your favorite bacon making a little cup. Fill the cup with brown suger, you can also ad a piece of pinnapple. Then smoke. Great little finger foods, eat'em right off the smoker.[smilie=042.gif]

[Jay Bird]

oink oink

[RedBud]

Ever tried pot?[smilie=crazy]

[Jay Bird]

Ever tried pot?[smilie=crazy]





:cool:[smilie=appl]

[tko232]

Ever tried pot?[smilie=crazy]


Emmm.........I'm.................not sure.....................................

What was the question????????


Or..........can I have a bite of that hotdog???

Nevermind[smilie=crazy][smilie=crazy][smilie=crazy][smilie=011.gif]

[RedBud]

Emmm.........I'm.................not sure.....................................

What was the question????????


Or..........can I have a bite of that hotdog???

Nevermind[smilie=crazy][smilie=crazy][smilie=crazy][smilie=011.gif]

That there's funny, I don't care who you are. Or something like that!
I'm still laughing!

[btaries]

you can even put it in a bowl

[36Tango]

We just smoked and pulled about 60 pounds of pork fro Jr.'s graduation party on Sunday. About 19 hours on a Traeger and they were ready to pull.

[MXBAJA421]

Ever tried pot?[smilie=crazy]


I didn't inhale :roll:

['bout time]

36Tango, which traeger do you have? Do you have the digital therm?

[seiowan]

I gotta "one up" tango :) J.K. I smoked 80 lbs of pork shoulder for the neighbor kids graduation on the FEC last Sunday.


One thing you might try to smoke is a sirloin roast. kinda pricey, but well worth it. get a 4-6 pounder, season, smoke overnight, foil, and then take off, rest, and pull it apart with a fork, stick between buttered bread and WOW!

Heading out to KC Kansas this weekend for the GAB. Not as a pit boss, but as a box beatch and helping to vend. I'll be manning the rib cooker and cutting/serving ribs.

[wdsm]

we want to smoke our meat just looking for new ideals we do ribs , butt all the time just looking for something different to smoke[smilie=trink39]

Dry age a whole boneless ribeye for 10 days and then smoke. To die for.

[wdsm]

We just smoked and pulled about 60 pounds of pork fro Jr.'s graduation party on Sunday. About 19 hours on a Traeger and they were ready to pull.

Good site for Traeger fans.

http://www.pelletheads.com/

[lakeobum]

Get a pork roast and "stab" it with a fillet knife several times on the long end of the roast. Insert a brat, or any kind of sausage (o.k. no comments on this), then smoke as usual. Keeps the roast juicy tender and awesome flavor!

[eichhoma]

I tried making my own pastrami just a few weeks ago and it turned out awesome!!!
Get a couple corned beef briskets, soak them for a day to get some of the salt out, roll them in black pepper and coriander and smoke them with hickory and pecan (or whatever wood you like to use) and bring them to about 170 internal and let rest till next day. slice them up... they were spectacular...!

[highlife]

We have also taken the corned beef brisket, sliced thin, low smoke, makes excellent jerky!

[jeffdh52]

Try boneless turkey wrapped in bacon, a favorite around our house.

[seiowan]

Dry age a whole boneless ribeye for 10 days and then smoke. To die for.


CHA-CHING!! Winner, Winner, Chicken Dinner. I will eat a smoked ribeye over a grilled one anytime.

[SamG]

Dry age a whole boneless ribeye for 10 days and then smoke. To die for.

What is the process for dry aging a ribeye?

[finman]

Have you ever smoked a meatloaf? it turns out unbelievable. You should be able to find receipies online.

Fin

[283Check]

Go to a good store get a full filet of atlantic salmon, mix up your favorite brine and throw the salmon into it skin side up. Go start your smoker and leave the salmon alone for 1 hour. Get it up to 200ish and pull the salmon out of the brine. Rinse in cold water and toss on the smoker until you get a what looks like melted butter appearing on the salmon. While it is cooking make up some long grain rice.. Good stuff...

[36Tango]

36Tango, which traeger do you have? Do you have the digital therm?

My brother in law has the pull behind model that has two sides that operate independantly from one another. Each side has a digital control.

[wdsm]

What is the process for dry aging a ribeye?

This was from Fine Cooking magazine 5 years ago. I don't do the cheesecloth. I use my beer fridge so the meat doesn't pick up odors. I also do 10 days.

Why dry-aged beef tastes better
All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.

We dry-aged a previously wet-aged boneless beef rib roast from our local market in one of our test kitchen refrigerators for three days. We had another rib roast from the same steer which we left in its plastic wrap to continue aging for the same amount of time. After roasting, we tasted them side by side. The dry-aged roast was more succulent and had a mellower yet beefier flavor than the wet-aged roast, which tasted watery by comparison. Next, we dry-aged another roast for seven days, and we were blown away by the flavor. Despite the loss of 20% of its original weight, we’re convinced that for a truly special occasion, like a Christmas or New Year’s dinner, dry-aged beef is worth the time and expense.

How to dry-age beef at home
One: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.
Two: Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray.
Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.
Four: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Roast whole or cut into steaks.A food safety note
Home refrigerators aren’t as consistent or as cold as commercial meat lockers. Before aging meat at home, get a refrigerator thermometer and be sure your fridge is set below 40°F. Cook or freeze the meat within seven days of beginning the dry-aging process.

[36Tango]

and bring them to about 170 internal and let rest till next day. slice them up... they were spectacular...!

Around here, there is no damn way that a chunk of meat pulled off the grill will be allowed to sit til the next day to eat! An hour, maybe, but by the next day it is typically in the next stage of the "circle of life".

[msboogieman]

We marinated a full salmon in teriyaki/ginger marinade and smoked it. Served it at a wine tasting party and it was a bigger hit than the wine! We've also smoked boneless/skinless marinated chicken breast - awesome.

[283Check]

We marinated a full salmon in teriyaki/ginger marinade and smoked it. Served it at a wine tasting party and it was a bigger hit than the wine! We've also smoked boneless/skinless marinated chicken breast - awesome.


Care to share the recipe for the marinade? That sounds good. How long did you leave it in the marinade?

[36Tango]

A chunck of lean deer loin wrapped with a piece of bacon with very little seasoning. Just like candy.

[$HREDDER]

Shrimp, really. Big cooked [20 count or larger] shrimp. Spray generously with spray butter,season with Monteal spicy steak seasoning. About 15 min on my pellet grill @ 320. You will love them!!

[mbrott]

Wings...It will remind you of Dorseys. After smoking them throw them on the grill for a few minutes if needed to crisp up the skin.

[smilie=trink39]

[$HREDDER]

Did you say wings?

[Dredd]

Those look great, Shredder. With rain in this weekend's forecast, I predict my smoke in my back yard.

[ggspot]

Have you ever smoked a meatloaf? it turns out unbelievable. You should be able to find receipies online.

Fin

did it this summer not 2 bad im not huge meatloaf eater [smilie=appl]

[profile33]

Peel fresh shrimp and wrap in bacon strips (hold together with tooth pick). Then add BBQ sauce & butter to a bowl and heat up in Micro. Dip the bacon wrapped shrimp in the bowl. Then place the shrimpies on some foil and put on hot grill. 6-7 minutes on each side. Bam!!!!