What's on the smoker today?

[peterk1234]

Trying to beat the next cold snap.

 

[Dave N]

Pulled out an elk roast I've been saving.

 

[Dave N]

Sliced and ready for sandwiches.

 

[Jbotto]

Sliced and ready for sandwiches.

View attachment 359364

What’s your recipe Dave? That looks excellent!

 

[Nick87]

What’s your recipe Dave? That looks excellent!

Ditto.

 

[Dave N]

What’s your recipe Dave? That looks excellent!

Salt, pepper, garlic and onion powders. Smoked with Hickory wood 230-250 until 135 internal. Ran it through the slicer after it cooled off. My sandwiches are nuke enough for a sandwich, stack on the bun, top with provolone cheese and nuke to melt it.

 

[Jbotto]

Salt, pepper, garlic and onion powders. Smoked with Hickory wood 230-250 until 135 internal. Ran it through the slicer after it cooled off. My sandwiches are nuke enough for a sandwich, stack on the bun, top with provolone cheese and nuke to melt it.

Awesome! I’ll have to try that. Easy enough for me! Thanks!

 

[INMT]

@TakeABreakAndTouchGrass I’m trying the smoked jalapeños. Gonna pack them in oil and see what I can do with them.

 

[TakeABreakAndTouchGrass]

@TakeABreakAndTouchGrass I’m trying the smoked jalapeños. Gonna pack them in oil and see what I can do with them.View attachment 359407

I took mine too far and they didn’t rehydrate well in the oil. But I’ll going to try and use some for blending into sauces or long braises. Let me know how it goes for you.

 

[Bigjay73]

I took mine too far and they didn’t rehydrate well in the oil. But I’ll going to try and use some for blending into sauces or long braises. Let me know how it goes for you.

Hate to break it to you, but nothing rehydrates in oil

 

[INMT]

I figure either way, I’ll have some preserved smoked jalapeños to use in recipes, and some good flavored olive oil once it infuses.

 

[TakeABreakAndTouchGrass]

Hate to break it to you, but nothing rehydrates in oil

I wasn’t looking for so much of a rehydrate technically, more of just a softening I guess.

 

[INMT]

I wasn’t looking for so much of a rehydrate technically, more of just a softening I guess.

I’ll keep you posted.

 

[noharleyyet]

https://flic.kr/p/2qJH2uR

 

[Nick87]

https://flic.kr/p/2qJH2uR

Elk?

 

[noharleyyet]

Rib eye & chicken

Elk?

 

[peterk1234]

No idea how this will taste. Two days in the cold smoker. Brought it in the house and in minutes the whole house smelled like my smoker. Just insane how deep of a smoke I can now get in food. Skin tightened up, I'm guessing the meat did as well. Curious if texture changed. Finished it off by roasting it in the oven.

 

[Dave N]

No idea how this will taste. Two days in the cold smoker. Brought it in the house and in minutes the whole house smelled like my smoker. Just insane how deep of a smoke I can now get in food. Skin tightened up, I'm guessing the meat did as well. Curious if texture changed. Finished it off by roasting it in the oven.

View attachment 359627

Did you brine it before smoking?

 

[mtmuley]

No idea how this will taste. Two days in the cold smoker. Brought it in the house and in minutes the whole house smelled like my smoker. Just insane how deep of a smoke I can now get in food. Skin tightened up, I'm guessing the meat did as well. Curious if texture changed. Finished it off by roasting it in the oven.

View attachment 359627

Looks like you have an egg dealer. mtmuley

 

[peterk1234]

Looks like you have an egg dealer. mtmuley

I have good supplier, so far. Can't believe they are still laying eggs in this cold.