What did everyone cook today?
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Tex_77 I was thinking the same thing, then came across this https://www.meatsandsausages.com/poultry-and-game/poultry
Scroll down to smoky section. 8 hours could be right for a whole, brined bird.
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Tex_77 around 180 degrees, then 225 degrees for the last hour when covered. As you can see they are very juicy. My Treager doesn’t pull the moisture, especially when using the pan. All that fine juice is just from the birds, nothing added. It went into my soup and skimming the fat.
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Last nights dinner, spend 8 hrs on the smoker. Seven hours on the smoke and an hour under foil. Tonight, the soup is on from the carcasses.
John Gehringer Very nice! Did you smoke em on the rack with the pane directly under & move them into the pan for the last hours to get all the juices & get all the smoke? Very nice.
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Did pork steaks & sausages, Kraut & Apples, creamed corn, & mashed taters all smoked Apple wood for about 2.5 hours give or take. Came out delicious, but forgot the photos. Well, er uh, when I went to look, they were all on the plates & getting devoured. Everybody was HONGRY! The Apples & Bavarian Kraut, corn, & taters were all complexly smoked in the iron pans. The steaks & sausages on the racks.
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Have a Great Easter, as best as can be!
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Tex_77 Ole!
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John Gehringer Very nice! Did you smoke em on the rack with the pane directly under & move them into the pan for the last hours to get all the juices & get all the smoke? Very nice.
calldoctoday in the pan, the smoke penetrates the meat even in the pan as you can see by the coloring. Most all my meats are done in the pan anymore, get much juicer product. My brisket I do directly on the grill, then into the pan covered to finish, and bacon goes direct too, in the cold chamber first, then hot side to finish. Fish goes direct as well.
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Have a Great Easter, as best as can be!
calldoctoday Thanks, and same to you… Started off pretty darn’d good with back bacon biscuits… and will finish up even better once the pork chops are smoked and the Italian Bread has risen!
Has anybody ever tried baking bread in their smoker?
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Prime rib two ways, ine was dry brined and rubbed eith Mrs. O’Leary Cow crust, the other was injected with Butcher BBQ Prime Dust, and rubbed with Butcher BBQ Longhorn Dust and a Tuscan steak seasoning. Smoked on the primo until 115-220, then put in a 500 degree oven to form a nice crust fir a few minutes.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Prime rib two ways, ine was dry brined and rubbed eith Mrs. O’Leary Cow crust, the other was injected with Butcher BBQ Prime Dust, and rubbed with Butcher BBQ Longhorn Dust and a Tuscan steak seasoning. Smoked on the primo until 115-220, then put in a 500 degree oven to form a nice crust fir a few minutes.
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My God that looks good! Don’t matter which one, either one looks good. I know there won’t be any left for me by the looks of that & how fast it is likely to go!
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My God that looks good! Don’t matter which one, either one looks good. I know there won’t be any left for me by the looks of that & how fast it is likely to go!
calldoctoday i might shave some down for roast beef sandwiches, but im not feeling real motivated to have to clean the slicer again.
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skibumben tell me more about that limoncello
Limoncello
Ingredients:
- 450 ml Everclear
- Skins of 7-8 large lemons (10 if reg/small)
- 550 ml Water
- 250 g Sugar
Directions:
- Peel lemons (no white parts)
- Steep in grain alcohol for 1 week, shaking every day
- Dissolve sugar in water
- Strain lemon & alcohol mix into sugar water
- Mix together (should be a bright yellow cloudy)
- Pour in bottles and store in freezer
I ain’t scared.
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Limoncello
Ingredients:
- 450 ml Everclear
- Skins of 7-8 large lemons (10 if reg/small)
- 550 ml Water
- 250 g Sugar
Directions:
- Peel lemons (no white parts)
- Steep in grain alcohol for 1 week, shaking every day
- Dissolve sugar in water
- Strain lemon & alcohol mix into sugar water
- Mix together (should be a bright yellow cloudy)
- Pour in bottles and store in freezer
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Last nights dinner could’ve been a little better, but it was the 1st time for me coating a prime rib with herbed butter. It’s all a learning curve, right?
macsinsac So what went wrong? What was your cooking process?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I think I just expected more due to all the effort involved coating that rascal with 3 sticks of herbed butter & not having the whole family here due to self quarantine. 225 degrees to I.T. of 130, rest while cranking up the Rec Tec to 400 then took it up to 140.
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Tex_77 I think I just expected more due to all the effort involved coating that rascal with 3 sticks of herbed butter & not having the whole family here due to self quarantine. 225 degrees to I.T. of 130, rest while cranking up the Rec Tec to 400 then took it up to 140.
macsinsac That does sound like a tremendous amount of work, for maybe not much gain? Your temps are way higher then I would ever go to, but everyone has their own preferences on that.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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macsinsac That does sound like a tremendous amount of work, for maybe not much gain? Your temps are way higher then I would ever go to, but everyone has their own preferences on that.
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