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Started By
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Smoked Meat and other things
Posted on 12/13/13 at 1:56 pm
Posted on 12/13/13 at 1:56 pm
So, smoking pork and beef was getting easy, and I wanted to do something different. Here are my newest smoked offerings. This was made on my small vertical smoker. Works great when you're not smoking for a long time or something small.
Here's the start
and the finish
the peppers were stuffed with Italian sausage, cheese, and rice and then wrapped in bacon. up here we like to sauce our chicken a bit towards the end for that caramelized sauce.
how do you boys like it?
Here's the start
and the finish
the peppers were stuffed with Italian sausage, cheese, and rice and then wrapped in bacon. up here we like to sauce our chicken a bit towards the end for that caramelized sauce.
how do you boys like it?
3
Posted on 12/13/13 at 1:58 pm to meatman
Jus like dat.
Smoked some deer jerky and sliced boston butts in a bigger smoke house and they came out great. Fun thing to do in the winter/fall
Smoked some deer jerky and sliced boston butts in a bigger smoke house and they came out great. Fun thing to do in the winter/fall
Posted on 12/13/13 at 2:00 pm to SaDaTayMoses
i've never done my own jerky. should make that next on the list. how did you season it? did you use a rub, or just a little S&P?
Posted on 12/13/13 at 2:03 pm to meatman
Holy fricking shite 
How long did the chicken take?
How long did the chicken take?
Posted on 12/13/13 at 2:07 pm to Sevendust912
quote:
Sevendust912
Smoked Meat and other things
Holy fricking shite
How long did the chicken take?
about 2.5 hours or so. primarily apple wood.
Posted on 12/13/13 at 2:16 pm to Sevendust912
quote:
Sevendust912
Smoked Meat and other things
Nice man. Looks great
thanks. smoking has become my hobby. have a bigger custom built smoker, but would like to build a brick pit sometime. takes quite a bit of skill to pull that off though. will definitely need some help.
Posted on 12/13/13 at 2:53 pm to meatman
For jerky, I season it with some sort of season all. I used slap ya mama. Then louisiana soy sauce. Let that sit in freezer type zip loc bags over night.
Smoked on low heat for about 6-8 hrs or until desired tenderness/toughness
Smoked on low heat for about 6-8 hrs or until desired tenderness/toughness
Posted on 12/13/13 at 3:50 pm to SaDaTayMoses
thanks man. going to have to give it a shot.
Posted on 12/13/13 at 5:16 pm to Btrtigerfan
Looks great
Posted on 12/13/13 at 8:51 pm to meatman
Have you mastered brisket yet?
Question, did the bacon crisp up, or is that just for it's rendered fat?
Question, did the bacon crisp up, or is that just for it's rendered fat?
Posted on 12/13/13 at 8:58 pm to BayouBlitz
Looks good
Posted on 12/15/13 at 2:36 pm to BayouBlitz
quote:
BayouBlitz
Smoked Meat and other things
Have you mastered brisket yet?
Question, did the bacon crisp up, or is that just for it's rendered fat?
the bacon won't crisp up in the smoker at 225-250, but i did finish them off on the grill really quick to crisp it up.
also, i'm not that good at brisket. for one, it's pretty spendy up here, and for two, it takes a really long time. i'd rather spend a few hours smoking a loin or some ribs or chicken. i love brisket though, especially burnt ends.
Posted on 12/15/13 at 2:38 pm to meatman
here's the best brisket i did. smoked it with cherry and apple wood. turned out really good.
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