What's on the smoker today?

[Nick87]

Nick, I don't know exactly how she did it but a neighbor lady used to make a dish with dove breast's, black-eyed peas, mushrooms and wine. I was just a kid but remember it as being really good.

Sounds pretty good. I'll have to run this past my grandma, she'll know what to do with the info.

 

[Dave N]

Picanha aka Coulotte aka the queen of all steaks. Smoked til 117ish internal and finished on 550 grill about 5 min each side. Served on toasted ciabatta with pickled onions topped with cheddar and a buttermilk cream sauce. Best $50 sandwich I ever made

Looks good and all but where's the sandwich?

 

[undercover]

Looks good and all but where's the sandwich?

I know right. Once the sauce was applied I had to take that first bites and couldn’t put it down for a pic

 

[Dave N]

5 pounds of wings, Cajun spiced and apple wood smoked.

 

[Dave N]

I got full.

 

[Nick87]

5 pounds of wings, Cajun spiced and apple wood smoked.

View attachment 349384

Damn Dave...

 

[Buffs35]

Wings must have been on sale based on the recent posts

 

[WildWill]

8lb of jerky from my sons first deer. He'll be taking it to school tomorrow for his class and the teacher's lounge.

 

[TOGIE]

He'll be taking it to school tomorrow for his class and the teacher's lounge.View attachment 350113

probably get arrested for that in colorado.

 

[WildWill]

probably get arrested for that in colorado.

I did clear it with the school first. I know his principal hunts from her FB post. She killed probably a 180+ inch buck last year.

 

[Deez Nutz]

8lb of jerky from my sons first deer. He'll be taking it to school tomorrow for his class and the teacher's lounge.View attachment 350113

I want to see what it looks like when it's done.

 

[WildWill]

I want to see what it looks like when it's done.

Orginal and hickory Hi mountain seasoning at 200 degrees for about 4 1/2 hours.

 

[peterk1234]

Another batch of pastrami.

 

[Bigjay73]

Another batch of pastrami.

View attachment 350127

Do you inject it, or let it soak for a week?

Looks amazing

 

[peterk1234]

Do you inject it, or let it soak for a week?

Looks amazing

I make a brine that has garlic and pickling spices in it. It sits in there for five days.

The rub is caraway, black pepper, garlic powder and ground coriander. Low smoke, 160 to 175 degrees. After several hours I will bring it up to 200 to finish. Goal is an internal temp of 155 to 160 degrees.

When ready to eat I will slice it very thin and steam it. It's really good.

 

[INMT]

I make a brine that has garlic and pickling spices in it. It sits in there for five days.

The rub is caraway, black pepper, garlic powder and ground coriander. Low smoke, 160 to 175 degrees. After several hours I will bring it up to 200 to finish. Goal is an internal temp of 155 to 160 degrees.

When ready to eat I will slice it very thin and steam it. It's really good.

What cut do you normally use?

 

[peterk1234]

What cut do you normally use?

Brisket. It's gotta be brisket. I usually get a 15 pound piece and cut it into three.

 

[Wildabeest]

Brisket. It's gotta be brisket. I usually get a 15 pound piece and cut it into three.

For venison pastrami, I like to use the top sirloin roast.

 

[CRJR45]

Big Green Egg man here , smoking with charcoal , the American way !
200 Degrees , lump charcoal and applewood . I'll wrap em for a little bit then let em rest ....