55 replies to this topic

[Hemi]

Oh and the best thing about smoking your own, is left overs... did 4 racks, have three 1/2 racks left (1 1/2 racks)... re-heating one right now...  nothing like a food induced coma!!!!

[Georgetta]

Mmm I love smoked pork. Sadly, I cant have a smoker in my apt complex. So I usually use the slow cooker. The rub you have is actually super similar to what I do to make pulled pork. But like in the last part you posted, mine has Paprika in it. (A shit ton, actually)

It sounds amazing...

[Georgetta]

Actually, follow up question. I noticed you have sugar in your rub. Have you thought of taking out the sugar and just putting the sweet stuff in the BBQ sauce? Or do smokers not work that way? I was wondering if the sugar helped the meat to stick together. Thats one of the problems I have sometimes. The meat is too tender so the pulled pork ends up more like pulverized pork

For example, here's the rub I use for 4lb pork shoulder:

4 tbsp smoked paprika
2 tbsp sea salt
2 tbsp chili powder
2 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp ground white pepper
2 tsp cayenne pepper

and for the BBQ sauce (I make my own)

3 tomatoes
1 white onion
4 cloves
6 oz can of tomato paste
1 cup of beef stock
2 tbsp dijon mustard
2 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp paprika
1 tsp sea salt
1 tsp cayenne pepper
1 6oz can of pineapple juice (you can use diced pineapple too)

[Hemi]

How long and at what temp are you cooking the shoulder at? I seriously doubt we cook them the same way, 225' for 16 - 18 hrs (internal temp of 190' - 195') the bone pops out with almost no effort, but the meat still shreads nicely, but the structural integrity of the meat is intact. FYI- when my previous smoker died on me, I did a pork shoulder in the oven following the same cooking procedure and it came out ok, just a milder taste.

 

I assume your shoulder is a netpack (packed in foam tray with a netting over it to hold it together) from the local grocery store, when I get pork shoulders I get a vacuum pack from Sam's Club, about 20 lbs total weight. I get all of my smoking meat from Sams Club, briskets, pork butt, ribs. This weekends was a 3 pack of baby back ribs ($40). Was suppose to be a brisket, but the wife thought $60 was too much for a 15 lb brisket. The only other way to get the cuts I need for cooking would be to go to the local butcher.

 

I will do at least 2 pork shoulder cooks before September to finalize a recipe, I will try to record it for here.

 

 

If anyone has read the forums, I am having some tech issues with the website, on 3 different PC's on Chrome, Firefox and IE, the problem still persists... so I am dumbfounded... but with al the brain cells I lost in radiation treatment, it is no surprise to me. Unable to post links and quote (that I have found, maybe I am just doing it wrong, or maybe just to dam dumb now... LOL)

[Hemi]

lets go this way,

 

www.virtualweberbullet.com

 

If you click on the "cooking topics" it will show a break down of meats, and recipes.

 

Check out the forums, tips, recipes and other goodies... maybe one day I will share my horsy beans recipe, but you have to like horseradish.

Edited by Hemi, 27 May 2014 - 06:36 PM.

[Hemi]

got to thinking about your post, try using a rack to keep the pork out of the water in the slow cooker, that might help the texture issue, also try to inject your pork with apple juice, pineapple juice a dash of Worchester and some salt. That will help both add flavor and also steam the meat from the inside out.

[Georgetta]

OH so that's what that thing is for. Thats a good idea! Ill try that next time.

Usually i get them from a butcher. They are wrapped in paper. I get the grass fed way to expensive kind x.x

Ill check that site out. I am always looking to try new things with cooking I'm a novice, so even failed attempts yield something.

[Hemi]

I re-read my post and want to clarify something, that rub mixture is a bulk recipe, I make it up and use that batch over several smokes, so yes, if that was for a single application, way too much, i believe there is enough for 3 batches the way I apply it. So 9 slabs of ribs, or enough for 18 people.

Edited by Hemi, 28 May 2014 - 11:30 AM.

[Hemi]

A couple of other recipes-

 

Want to spice up your hamburgers? Mix in a packet of Lipton Onion Soup Mix into your hamburger prior to making the patties, if your like the flavor of onions, you will like this simple bump up for your burger.

 

Horsey Beans- this is an old recipe that I whipped up when my kids were young they like it, but the wife hates it, so I am doing this from a radiation depleted mind, so bare with me..

 

1 Large Baked Beans, what ever flavor/brand you like

 

2 tbsp. of "Silver Springs Beer n' Brat Horseradish Mustard" add more for personal taste, The reason I specify that brand is it is the only one that has the taste profile I am looking for, it is from the NW, check online for possible vendors around you.

 

1/2 cup of brown sugar

 

Mix, bring up to temp.

 

These beans liven up an otherwise boring profile of baked beans, the sweetness fights back some of the heat from the horseradish but keeps that end taste from it.

[Hemi]

Ok, todays smoke out is going to be a Brisket, most likely the only one of the year, unless we find some on sale, with the impact of the drought over the last two years, and the sell off of cattle herds, the available herd for butchering is low, and the price is double last years and climbing as the demand out weighs the supply.

 

The brisket is 12 lbs, and after I trim it for the smoker, it will be around 10 lbs, normally I cook a brisket for 1 to 1 1/4 hours per pound at 225, but today I am going to try a "high heat" cook, approx. 5 hours at 325. This is a two part cook, the first part is the brisket is fat cap down until it reaches an internal temp of 170', then into a foil pan and covered with foil for an additional 2 hours or until fork tender.

 

The rub is a simple Texas style,

 

2 tbsp of ground pepper, 2 tbsp of paprika, 2 tbsp. of ancho chili powder, 2 tsp of Garlic salt, 2 tsp of Onion Salt, 2 tsp of Celery Salt, and 2 tsp of seasoning salt. (this is a single batch).

 

Will try to record the cook and post the images here later.

[Georgetta]

Chana Masala
a.k.a. chickpea curry

 

There is probably a more efficient way to cook this, but this is the way I do it. On the hot scale, this is pretty spicy. If you want to tone it down, the red chillies and serrano pepper are what mainly make it hot. Don't omit them completely, but you could do like 2-3 red chilis and take the seeds out of the serrano pepper. MAKE SURE YOU WASH YOUR HANDS REALLY WELL AFTER HANDLING THE SERRANO PEPPER AND GOOD GOD DON'T TOUCH YOUR EYES (don't ask me how I know)

 

Pressure Cooking Chickpeas (Step 1)
1 cup of dried chickpeas
3 cups of water
1 tsp salt

Masala Paste (Step 2-4)
1 dash of cinnamon
1/2 tbsp ground cumin
1 tbsp ground coriander
5-6 dry red chilies (just cut off the tops - and use less if you like it mild)
dash of cardamom powder (it calls for 4 "pods", but I get the ground stuff. Dont use a whole lot)
3/4 cup of grated coconut
1 cup of water

Other Stuff You Need (Step 5 on)
3 tbsp olive oil
1/2 tsp mustard seeds
4 tbsp curry powder (see note below)
1 serrano pepper, top removed, cut in half long ways(with or without seeds, depending on how spicy you like it)
1 medium chopped onion
1 medium chopped tomato
2 gloves of garlic, chopped
Chick pea stock (so dont throw out the water when your done)
 

Also also need

Pressure Cooker

Food Processor (you'll be using this a few times)

Instructions

Prep Work
You should probably start this recipe (in part) the night before. Stick the chick peas in some water overnight. I usually split them up between two mason jars and fill the water up to about 2 inches above the chick peas (they will expand)

Next Day
1) Pressure cook the chickpeas with the water and salt until they are completely cooked. I think this varies depending on your pressure cooker. For mine, its about 20-30 minutes. (I think there's ways to do this without a pressure cooker too - I just don't know how because I HAVE ONE)
2) While your cooking the chickpeas, you can start on the rest. In a pot (because you'll use it again later), add all the ingredients from the "Masala Paste" section, EXCEPT the coconut and the water
3) Once you start to smell all the spices, stir in the coconut.
4) Once the coconut has turned brownish, add it to your food processor with the 1 cup of water and mix it until its a smooth paste. Keep this in the food processor, as you'll be adding to this later
5) Back in the pot, add 3 tbsp of olive oil
6) When its hot, add the mustard
7) After a couple seconds, add the onions and cook until they become translucent
8) Add curry and garlic to the mix. Cook / stir for about a minute
9) Add the chopped tomatoes and serrano pepper. Cook for another 2-3 minutes
10) Add the mixture to the Masala Paste sitting in the food processor. Bleeeennnddd again!!
11) Put the mixture back in the pot
12) Remember the chickpeas? They should be about done. If they are, dump the whole thing from your pressure cooker in the pot, water included. Mix it well.
13) Bring it to a boil and simmer for about 5-6 minutes. This will thicken the curry
14) If its still a little runny, smash some of the chick peas on the side of the pot with a spoon

Make sure to taste it at this point and add any salt / pepper as needed

 

Note on Curry Powder: I am a bit picky on this. I don't like the stuff you get at Publix / Kroger usually (the paste stuff) Ive had good luck with Whole Foods having stuff. The kind I like at the moment is Sharwoods. It looks like this:

 

http://www.amazon.co...ds curry powder

 

 

This is kind of what my Chana Masala looks like when its done

 

[Hemi]

LMAO.. had a nephew that went out in his uncles garden and picked a bunch of Habenero's, then smashed them and just made a mess, the kid then had to take a piss..  and he never washed his hands first... LMAO!!!!

 

Could not of happened to nicer kid, his parents spared the rod and he was a holy terror, is still a holy terror.. he will be on the News some night for some act of stupidity!

[Georgetta]

Lol!!! Thats epic. I dont think one washin always gets everything too... He was proably burning for days lol

I <3 tapatalk

[Hemi]

Got another tip, not sure how this transfer across all food groups, but on my pulled pork & brisket, since it is normally the wife and myself for these cookouts, a 12 brisket leaves a lot of left overs, so what I do it break the leftovers into meal servings, and vacuum pack or double zip lock bag them getting as much air out as possible, make sure your including the juices with your smoked meat. Toss them in the freezer and when your ready for more, simply place the bag in a pot of boiling water until it is reheated. The juices will heat up first and re-infuse themselves in the meat, and giving you a great leftover meal.

 

This is the plan for my daughters wedding, since I can only smoke 4 shoulders at a time, I plan on cooking them, vacuum packing the meat and juices, then freezing them for reheating.

 

 

Oh and I have pics, I have been dealing with migraines most of this week and have not gotten around to uploading and linking them.

Edited by Hemi, 06 June 2014 - 02:16 PM.

[Georgetta]

I do that with chicken... Works great! I got some jerk chicken bagged up in my freezer right now. When ready, I just leave the bag on the counter/fridge before work and its dethawed / marinated when i get home

Mmm jerk chicken

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[Galifrey]

You guys have GOT to try and make this!  Even vegie variation.