***Official Smoking (Meat and Stuff) Thread***

Discussion in 'Off-Topic' started by AgronAlum, Feb 21, 2018.

  1. Mr Janny

    Mr Janny Welcome to the Office of Secret Intelligence
    Staff Member Bookie SuperFanatic

    Mar 27, 2006
    33,204
    3,028
    113
    Ratings:
    +10,644 / 293 / -1
    Hmm. never would have thought of smoking lasagna. interesting.
     
  2. motorcy90

    motorcy90 Active Member

    Aug 12, 2018
    436
    92
    28
    Male
    Wind Tech
    Iowa
    Ratings:
    +381 / 94 / -21
    http://www.smokingpit.com/recipes/Pecan-Smoked-lasagna.htm?fbclid=IwAR041bWHQcS9sA4_TIv8MfZrAccvxgaQhTCjYhlMfyXqODr5etz1kYAQIQ0

    this was the general recipe we followed. used just Italian sausage instead of maple, then didn't have dried tomato and garlic pesto at all. wasn't able to smoke the beef or sausage prior either so just browned them on the stove. and only able to go up to 275 with my smoker so did that for an 1hr and a half instead of the 375 for 45. could probably use just about any recipe and just throw it in the smoker though.
     
  3. MLawrence

    MLawrence Well-Known Member

    Jan 21, 2010
    10,005
    866
    113
    Ratings:
    +1,979 / 26 / -0
    Just want to throw this out there, but I really like Malcolm Reed's HowToBBQRight YouTube channel. He does the normal stuff like how to smoke pork butt and briskets, but he does demonstrations about smoking non-traditional things.
     
    • Like Like x 3
    • Agree Agree x 2
  4. 2forISU

    2forISU Well-Known Member

    Oct 8, 2008
    5,018
    225
    63
    Ratings:
    +1,027 / 137 / -1
    Smoked a Tri Tip this weekend and it's a great substitute for brisket.
     
    • Like Like x 1
    • Agree Agree x 1
  5. CloneGuy8

    CloneGuy8 Well-Known Member

    Mar 20, 2017
    5,110
    2,402
    113
    Ratings:
    +9,248 / 242 / -2
    Was it good?
     
  6. motorcy90

    motorcy90 Active Member

    Aug 12, 2018
    436
    92
    28
    Male
    Wind Tech
    Iowa
    Ratings:
    +381 / 94 / -21
    yes was amazing, will be taking leftovers for work the next few days. tasted like regular lasagna with a slight hint/aftertaste of the hickory.
     
  7. cycloner29

    cycloner29 Well-Known Member

    Dec 17, 2008
    4,011
    769
    113
    Male
    Sales/Marketing
    Ames
    Ratings:
    +2,665 / 88 / -0
    #207 cycloner29, Jun 3, 2019
    Last edited: Jun 3, 2019
    Did a 6.5 lb eye of round yesterday. Not a bad price at Sam's at $2.98 lb. Let it rest for an hour and it turned out great! I was going to do a sear on it at the very end, but it didn't turn out well. Next time I need to clean the smoker (had about 10 cooks on it prior) before I do that again! Let's just say 10 prior cooks at temps of no higher than 300 and then going to a 500 sear temp was like adding gasoline to a fire. With grease built up on drip pan it didn't take long for a roaring fire to start. Closed the lid, turn off the fan and let it burn it self out. (meat was taken off prior to the roaring fire). Lesson learned.

    The only good thing was it cleaned the drip pan really well! Just took a brush and cleaned off all the petrified left over stuff that was on it.

    Also had to clean racks to get rid of the black soot and the underside of the chimney cap as that had a lot of burned stuff on it also.
     
    • Informative Informative x 1
  8. algonacy

    algonacy Active Member

    Feb 19, 2012
    211
    53
    28
    Male
    Engineer
    Iowa
    Ratings:
    +120 / 5 / -0
  9. CloneGuy8

    CloneGuy8 Well-Known Member

    Mar 20, 2017
    5,110
    2,402
    113
    Ratings:
    +9,248 / 242 / -2
    Going to smoke a pork butt this weekend, and I always like to change it up a little each time. I'm going for a really sweet flavor. Going to do a mix of apple and pecan wood. Going to be putting a bunch of brown sugar on; any other tips to get a really sweet and fruity flavor? Getting really crazy, but would putting jelly on it help (would do this when temp hits 165 and I wrap it in foil at that point)
     
  10. CycloneDaddy

    CycloneDaddy Well-Known Member

    Sep 24, 2006
    3,465
    260
    83
    Johnston
    Ratings:
    +1,147 / 55 / -19
    I doubt jelly would do much but what about injecting it with peach or pineapple juice!
     
    • Like Like x 1
  11. CloneGuy8

    CloneGuy8 Well-Known Member

    Mar 20, 2017
    5,110
    2,402
    113
    Ratings:
    +9,248 / 242 / -2
    Great idea. I've read about injecting but never have done it. Might be a good time to give it a shot
     
  12. kurimski

    kurimski Member

    Apr 11, 2006
    776
    12
    18
    Ratings:
    +17 / 1 / -0
    I usually inject mine with apple juice the night before and keep it wrapped up to really hold the moisture and flavor in. Also do brown sugar and some other seasoning on the outside. Always turns out great and has a good sweet and Smokey flavor.
    Hope yours turns out well!
     
    • Like Like x 1
    • Informative Informative x 1
  13. Cyclones_R_GR8

    Cyclones_R_GR8 Well-Known Member
    SuperFanatic SuperFanatic T2

    Feb 10, 2007
    13,528
    3,786
    113
    Omaha
    Ratings:
    +11,756 / 153 / -1
    Gonna do some loin back ribs this weekend
     
  14. Mr Janny

    Mr Janny Welcome to the Office of Secret Intelligence
    Staff Member Bookie SuperFanatic

    Mar 27, 2006
    33,204
    3,028
    113
    Ratings:
    +10,644 / 293 / -1
    I'm going to try pork belly burnt ends this weekend. We'll see how it goes
     
    • Like Like x 3
  15. mkadl

    mkadl Well-Known Member

    Mar 17, 2006
    1,261
    59
    48
    Male
    Cornfield
    Ratings:
    +143 / 3 / -0
    #215 mkadl, Jun 15, 2019
    Last edited: Jun 17, 2019
    1 can frozen orange juice and a hint of italian seasoning in it. Years ago won me 3rd place at the state fair. I marinated the meat in it then used as a glaze. Thickened with cornstarch and is a beautiful sauce to lay the meat in.
    edit found original recipe.

    12OZ frozen orange juice...2cups water...1/2cup brown sugar...2tsp salt...1tsp marjoram..1tsp rosemary...1/2 tsp black pepper...refrigerate 8 hours over roast. this is not a smoking recipe just an old recipe from my archives (1982). Weber charcoal - indirect.
     
    • Like Like x 1
    • Optimistic Optimistic x 1
  16. mkadl

    mkadl Well-Known Member

    Mar 17, 2006
    1,261
    59
    48
    Male
    Cornfield
    Ratings:
    +143 / 3 / -0
    Anyone use pink butcher paper instead of foil? I started a couple months ago love it and 175' of it on amazon was around 15 bucks. 24"wide.
     
  17. JP4CY

    JP4CY Well-Known Member
    SuperFanatic

    Dec 19, 2008
    21,975
    3,491
    113
    Testifying
    Ratings:
    +15,621 / 397 / -1
    Yep. Pack it tight
     
    • Friendly Friendly x 1
  18. TruClone

    TruClone Well-Known Member

    Mar 25, 2009
    1,864
    148
    63
    Male
    Quad Cities
    Ratings:
    +331 / 7 / -0
    Smoking a 7# prime rib tomorrow. Going to use pecan. Will take off at 115 degrees and reverse sear for about 5 minutes. It should be glorious.
     
    • Like Like x 1
  19. dualthreat

    dualthreat Well-Known Member

    Oct 8, 2008
    9,834
    557
    113
    Male
    Cedar Rapids
    Ratings:
    +2,137 / 110 / -1
    Anybody have pictures/results they want to share?
     
  20. Mr Janny

    Mr Janny Welcome to the Office of Secret Intelligence
    Staff Member Bookie SuperFanatic

    Mar 27, 2006
    33,204
    3,028
    113
    Ratings:
    +10,644 / 293 / -1
    Pork belly burnt ends turned out really well.
    I cut the pork belly into cubes and hit them with rub last night. Then I threw them in the smoker at 225 for about 3 hours with hickory. After that I threw them in an aluminum pans with some BBQ sauce, butter, honey and more rub. Covered the pan with foil and stuck them back in for another hour. Finally, I pulled the foil off for the last 15 minutes to let the sauce get tacky.
    They were a big hit. Just a flavor explosion.
    Still, lessons for next time:
    1) Cut them smaller. I had pretty thick pork belly, and I should have cut them into no larger than inch cubes.
    2) leave them on longer. I had a time deadline, so I had to pull them sooner than I wanted. Another hour would have let them build up even more bark.
    3) leave them in the the pan longer. This is really where the fat rendered, and if I could have left them in there even longer, I think it would have been even better.

    Still, these were awesome. I'm definitely doing them again.
     
    • Like Like x 2

Share This Page