Its not quite the same cut but those smaller marinated loins are perfect for sous vide. Toss em in from the freezer and lightly grill for a bit
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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Had a few ribs from some rib roasts that I decided to smoke and go with the Mississippi Pot Roast Method. 4 hours on the smoker at 225 then 4 hours at 250. I added some spicy beef stock along with A Jus mix and brown gravy mix. Along with pepperoncinis and juice. The meat was fall of the bone.
For the pizza folks, I need advice on how to transfer the uncooked pizza to the oven or smoker. I have a pizza steel that I keep in the oven, but anytime I try to make it from a dough it sticks to the peel and ends up making a mess. So I’ve had to revert to prebaking the crusts on parchment and then topping. I’ve tried corn meal and flour. But am I missing a step?
You need way more cornmeal than you think you need. everytime weve used the outdoor pizza oven we go through half a bag.
put some down on the counter before you roll the dough out as well
Wood or metal peel? Wood sticks less. Also maybe try some semolina. It's more course than typical flour.
Some simple beginner tips on using a peel.
Like anything, time, repetition, and practice help. When I first got my pizza steel I had lots of issues with sticking. Now with my Gozney, I've pretty much perfected it. You can use semolina to help, but I can usually do just fine with my AP flour.
It's damn tough to beat freshly sliced pork loin sandwiches. I've done this in the tailgate lots for years on my Weber 22in charcoal grill. Set it up for an indirect smoke for three hours and it's dynamite. I might have to do that this weekend, it's been a bit.
Speaking of underrated cuts, or actually a cut of beef that was unknown to me, is the boneless shoulder tender steak. Wanted to grill some steaks on Sunday, my usual go-to is ribeye but they weren't cut as thick as I like them and were $25/lb., so the butcher suggested the boneless shoulder tender steak. Picked up 2 and gave it a try, they were amazing. Just hit them with salt and pepper, brushed with a little olive oil, and grilled them on my charcoal rig. They're shaped like a tenderloin, so once done and rested I just sliced it into medallions about an inch or so thick. Excellent flavor and very tender, similar to a filet, but much less expensive at $16/lb.
Oh, yeah. Fareway has them often and they are my go to. Excellent cut of meat.
The shoulder tender steak is a very underrated cut. It is kind of a poor man's tenderloin or poor man's filet.
I have two peels (wooden and steel). The wooden one I use for launching (uncooked pizza into pizza oven). The wooden one works better for the uncooked dough. The steel one is used for turning and removing the cooked pizza.
A few of things that I've had success with.
Par-baking the crust a little bit. (either in a regular oven or pizza oven). It can be difficult to get a crispy crust on the bottom without burning the cheese and toppings on top.
don't skimp on semolina flour or corn meal between crust and pizza peal
make sure your dough isn't tacky on the bottom
I've been on a pizza making quest for the past 5 or 10 years. If the dough sticks too much, it's probably something to do with your recipe. But either semolina or corn meal helps a lot. Though, i've had issues with corn meal burning and tasting bad.
I only use metal peels and try to put some semolina on it first.
One of my tricks is to 'lift' an edge of the pizza and blow under the crust to kinda loosen it. And you have to be fast and deliberate with the peel, or you end up with a calzone.
I put the dough onto the peel before I make the pizza. I just use a 50/50 mixture of cornmeal and APF on the peel. Then I shake it a bit while putting the toppings on to make sure it will still slide off.
This is great advice! I will also give an occasional shake when I assemble the pizza on the peel to make sure it still slides well.
I think we've just used a splash of APF on our peel for pizza. We kind of rub it in to make sure there's a good coating.
We've also sometimes used parchment paper on the peel, which is fine if you're going to normal oven temperatures. We bake in the oven or on the smoker directly on the grates -- with paper to give support and make sure any drips or crumbs stay off the cooker.
We've also sometimes used parchment paper on the peel, which is fine if you're going to normal oven temperatures. We bake in the oven or on the smoker directly on the grates -- with paper to give support and make sure any drips or crumbs stay off the cooker.
I’ve brined a whole pork loin before. About 3 hours on top rack of my smoker. I was amazed at the flavor and how moist it was. I went to 150 IT with it too.
Dang you guys, I'm trying to decide between smoking some baby back ribs or a pork loin for Memorial Day and you are not helping me decide.
Dang you guys, I'm trying to decide between smoking some baby back ribs or a pork loin for Memorial Day and you are not helping me decide.
Why not both?
I cut the money maker end off of a pork butt yestererday. I am brining it and then smoke it, then slice it thinly. I called the restaurant that sold me a pork "brisket snadwich" and asked them what the heck it was and they told me what it was and, vaguely, told me how they did it. I am using my bacon brine recipe. Pictures coming in a week.
