What did everyone cook today?
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John Gehringer John, That is some awfully good looking hog meat & cornbread to boot.
calldoctoday Kind of looks like pork but is even finer, it’s a beef brisket
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Oh, OK, Well it looked like a boneless butt. You must have separated the point & the flat before smoking. I usually have always done them as one packer & thus they are about three times as big. The size made me think it was a boneless butt. That is a pretty neat idea to just smoke a small amount by separating them before the smoke rather than after. I am just the opposite though most of the time & try to smoke as much as I can at once for efficiency. Regardless, they are all good.
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Oh, OK, Well it looked like a boneless butt. You must have separated the point & the flat before smoking. I usually have always done them as one packer & thus they are about three times as big. The size made me think it was a boneless butt. That is a pretty neat idea to just smoke a small amount by separating them before the smoke rather than after. I am just the opposite though most of the time & try to smoke as much as I can at once for efficiency. Regardless, they are all good.
calldoctoday Took the flat off, usually split them differently if I’m going to use them for two different item. I was going to corn the flat for either corned beef or pastrami until I found I had two in the freezer already. So I am curing it with Maple Bacon cure, with some extra maple sugar in it. Thinking it may be like a lean beef bacon with a short cold smoke 4-5 hours then finish to 140 degrees. It was a small brisket as well, 10 lbs before splitting
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A little carne asada for Cinco de Drinko! Grilled on the Primo today!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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calldoctoday Took the flat off, usually split them differently if I’m going to use them for two different item. I was going to corn the flat for either corned beef or pastrami until I found I had two in the freezer already. So I am curing it with Maple Bacon cure, with some extra maple sugar in it. Thinking it may be like a lean beef bacon with a short cold smoke 4-5 hours then finish to 140 degrees. It was a small brisket as well, 10 lbs before splitting
John Gehringer That sounds interesting. Let us know how it turns out.
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Tex_77 Cinco De Mayo, Down on the bayou, Hot Carne Asado!
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John Gehringer That sounds interesting. Let us know how it turns out.
calldoctoday will do
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A quick breakfast this morning with some fresh made sausage. More on that later.
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TexLaw Tex, Those rolls have my mouth watering. Did you do those in your smoker?
calldoctoday No, I just did them in the oven. I used this recipe and followed the variations in the comment made by Bill B. (including substituting some whole wheat flour).
It really was pretty easy. The toughest part was getting the rolls relatively equal. My first, eyeball effort ended up with variations between 65 g and 100 g. Oops. It wasn’t too bad to work out, though. It’s an easy dough to work with.
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Jambalaya with smoked Cajun sausage. About time to make some more of this sausage. -
Well I didn’t cook anything today, but I did manage to catch these beasts! 14#,13# and 11#!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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As long as I had the circulator already out thought I’d try this again. 10 oz NY Strip. Set temp at 135 deg for 1:45 in the water, one minute direct grilled on each side. Wonderful.
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Well I didn’t cook anything today, but I did manage to catch these beasts! 14#,13# and 11#!
Tex_77
Nice. -
Bacon making week!     
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Bacon making week!     
Made ribs today I dont think anyone liked them I had all these leftovers. LOL
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Brian Schneider Nicely done, what did you use on them and what is your smoke schedule? I’m trying to see if we can do a speed cook verse traditional on ribs/brisket/pork butt and anything else but it might be a while until we can get to something that time-intensive right now.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon use the Myron Mixon method for brisket, he is the king of hot and fast. Inversely maybe you should sous vide then smoke a brisket. Also Myron put out some great videos on how he does chicken from start to finish last week on his Facebook page.
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Brian Schneider Nicely done, what did you use on them and what is your smoke schedule? I’m trying to see if we can do a speed cook verse traditional on ribs/brisket/pork butt and anything else but it might be a while until we can get to something that time-intensive right now.
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Twice Smoked Easter Ham with Pineapple Bourbon Glaze, Pineapples, Smoked Cauliflower, Broccoli, & Honey Bourbon Carrots. -
Well I didn’t cook anything today, but I did manage to catch these beasts! 14#,13# and 11#!
Tex_77 nice looking cats. I see a fish fry and hush puppies in their future.
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