What's on the smoker today?

[noharleyyet]

Son texted me Thursday around 6 PM..."My pellet grill reads 204* "...wasn't turned on.

 

[millerkiller77]

If that floats your boat, look up a recipe for Haitian Pikliz.

I got addicted to it living down there, now I can’t live without it.

A quick Google told me this is a hidden something I've been missing out on, added to my list of chit to do ..

 

[millerkiller77]

Son texted me Thursday around 6 PM..."My pellet grill reads 204* "...wasn't turned on.

...wasn't turned on
Is it sitting in the middle of an asphalt parking lot in 125° weather?

 

[BackofBeyond]

A quick Google told me this is a hidden something I've been missing out on, added to my list of chit to do ..

Stick with habeneros or Scotch Bonnet peppers.

Lots of lime juice.

 

[Sheltowee]

Could you post the prickly pear sauce? That sounds really cool and different. Not a big sauce guy but that sounds great.

Loosely based on this recipe https://honest-food.net/prickly-pear-bbq-sauce-recipe-doves/ but I riffed off of it pretty hard.

1. Definitely use agave syrup and I went fairly heavy on it.
2. Dropped the tequila and added about 1 cup ketchup.
3. Used my own chile powder blend instead of the chiltepins called for.
4. I didn’t run the prickly pears through a food mill as Hank suggests. Instead, I steeped about four pounds of them in water I’d brought to just-under-boiling/then killed the hear on for about 30 minutes, sliced one end off of each fruit and squeezed the pulp into a bowl, mashed the pulp through a fine colander and then finally strained the pulp through doubled paper towels. Probably would’ve been just as good to use commercially-produced prickly pear syrup but I happened upon a stall with fresh prickly pear at our farmers market.

Final product was sweet but not overwhelming with a little bit of heat hitting the back of your throat and a touch of tang from the lime. Turned out a really cool ruby color:

 

[cahunter805]

"Onion jalepeno coleslaw" gotta try that one out. Fresh or pickled peppers?

That one does sound delicious!
I’ve used Franks Red hot in slaw before and it’s actually pretty good.

 

[Kaitum]

Jalapeno / cheddar sausage. A few hours on the smoker for flavor so I guess it counts.

 

[Devilscrown]

Smoked chicken

 

[Scott85]

First brisket. I’ve always been scared to ruin one. It was a little over cooked on the thin end.

 

[LousyResident]

First brisket. I’ve always been scared to ruin one. It was a little over cooked on the thin end.View attachment 284623

No worries man, that's normal. We just don't show those cuts to the camera lol. Good job jumping in, how was the taste??

 

[Scott85]

No worries man, that's normal. We just don't show those cuts to the camera lol. Good job jumping in, how was the taste??

It tasted amazing. Wife said it was good and I’m too hard on myself.

 

[JohnCushman]

First brisket. I’ve always been scared to ruin one. It was a little over cooked on the thin end.View attachment 284623

Practice on chuck roasts....the 'poor man's brisket'

 

[LousyResident]

Practice on chuck roasts....the 'poor man's brisket'

Man I've really been wanting to try this just because I don't always need 15+lbs of brisket for the family. Just treat the same as brisket?

 

[JohnCushman]

Man I've really been wanting to try this just because I don't always need 15+lbs of brisket for the family. Just treat the same as brisket?

Yes. The last chuck roast I did still took 12 hours, just like a brisket. I smoked it at 225 and wrapped it at 180 IT and pulled it at 205. Wrapped it in a towel and put it in a cooler for a couple hours.

 

[Bigjay73]

If you live above 5000 ft, I suggest pulling meats 10 degrees cooler than they do closer to sea level, was the biggest aha moment I've had as far as cooking a brisket goes. I now pull at 193-195, perfect every time. Water boils here at 202, if you cook to 203 you've boiled the moisture out

 

[WildWill]

Aoudad backstrap.

 

[noharleyyet]

10 lb brisket

https://flic.kr/p/2oRaJQC

3 hrs in

https://flic.kr/p/2oR5WxT

 

[Sheltowee]

Aoudad backstrap.View attachment 284945View attachment 284946

How do you find the auodad as table fare? Seems like a lot of folks believe they aren’t fit to eat, but I’d have to try to do something with them. A curry or a merguez sausage would be likely candidates.

 

[noharleyyet]

Double foiled at 2:40 AM...removed at internal 203* & wrapped in towels.
Still warm this morning, sliced firm but tender. Best brisket to date, next one will be better.

https://flic.kr/p/2oRdchh

 

[WildWill]

How do you find the auodad as table fare? Seems like a lot of folks believe they aren’t fit to eat, but I’d have to try to do something with them. A curry or a merguez sausage would be likely candidates.

I shot a ram, ewe, and lamb this January. The lamb was very good I've smoked a whole shoulder and boneless hindquarter. The ewe was alright (that's what's above) compared side by side with deer you can tell your eating auodad. It’s just a bit tougher and a little different not sure I'd call it gamey but most probably would if you've had mutton you can imagine. The ram was tough no way around it didn't mine the flavor similar if not a bit stronger. But the ram was just so tough it was either crockpot, pressure cooker, or grind it. I ended up using almost the whole ram for jalapeno cheddar summer sausage.