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Started By
Message
Help me figure out what to smoke this weekend.
Posted on 10/3/19 at 8:46 am
Posted on 10/3/19 at 8:46 am
Want to try something I've never smoked before. My usual go-to's are:
- Pulled pork
- Brisket
- Burgers
- whole chicken
- Ribs
- Chicken wings
I found some a bacon and sausage thing I want to try, but that's not going to be the main meal.
I will not be able to start super early, so a 10-12 hour brisket or pork shoulder is off the table. I'm not opposed to cooking something with pork, chicken etc, I just want it to be different than the norm.
I'll have 7-8 hours to cook, so it doesn't have to be something super quick...just not a 12 hour smoke.
Any suggestions?
- Pulled pork
- Brisket
- Burgers
- whole chicken
- Ribs
- Chicken wings
I found some a bacon and sausage thing I want to try, but that's not going to be the main meal.
I will not be able to start super early, so a 10-12 hour brisket or pork shoulder is off the table. I'm not opposed to cooking something with pork, chicken etc, I just want it to be different than the norm.
I'll have 7-8 hours to cook, so it doesn't have to be something super quick...just not a 12 hour smoke.
Any suggestions?
17
Posted on 10/3/19 at 8:50 am to Hold That Tiger 10
Hard to beat pulled pork. The amount of variety that can be made from it is what brings me to keep at it.
Posted on 10/3/19 at 8:52 am to Hold That Tiger 10
Pork Belly
Lamb - Leg bone in or out, ribs, neck, etc...
Turkey - Whole, legs , breast
Lamb - Leg bone in or out, ribs, neck, etc...
Turkey - Whole, legs , breast
Posted on 10/3/19 at 8:55 am to Saskwatch
quote:
Turkey - Whole, legs , breast
I did a 14 lb. whole turkey last Sunday for the Saints game. I brined it on Friday night and took it out to rinse and dry on Sunday morning to put on the smoker.
Came out great.
Posted on 10/3/19 at 9:03 am to Hold That Tiger 10
Pork shanks
Posted on 10/3/19 at 9:12 am to Hold That Tiger 10
I say pork shoulder and nice sticky stanky bud.
Posted on 10/3/19 at 9:14 am to Saskwatch
quote:
Lamb - Leg bone in or out
Have you done this before? If so, what was your process?
The butcher shop down the street had whole, bone-in leg of lamb on sale last week for $5.00/lb. I almost got some, but was unsure what to do with it. I'd love to smoke some Mediterranean style over olive wood or grape vines.
Posted on 10/3/19 at 9:44 am to Hold That Tiger 10
Hashish
Posted on 10/3/19 at 9:56 am to Aubie Spr96
quote:
Have you done this before? If so, what was your process?
I bought a 5 lb boneless leg of lamb from Costco and smoked it around 250 deg. for Christmas two years back. Applied olive oil, cavendar's, and a light sprinkle of rub I have that is mostly paprika and herbs. Forgot what wood chunks I used. I forget the duration of time on smoker but it turned out really good.
Posted on 10/3/19 at 10:02 am to Hold That Tiger 10
Beef ribs, usually only takes about 5 hours or so.
Posted on 10/3/19 at 10:03 am to Epic Cajun
THIS
Posted on 10/3/19 at 10:03 am to Hold That Tiger 10
Smoke some Texas twinkies if you have any leftover brisket in the freezer. I made these several months back. So easy and delicious.
This post was edited on 10/3/19 at 10:23 am
Posted on 10/3/19 at 10:28 am to Hold That Tiger 10
I'm a big fan of smoking a turkey if you have a crowd over. I smoked a breast last week for the Saints-Cowboys game and put it in a gumbo. Turkey is pretty inexpensive, everyone likes it and it's something you don't get that often. Plus, you can do a lot with it beyond the traditional Thanksgiving bird -- I've put lemon slices and a mix of fresh herbs underneath the skin.
Posted on 10/3/19 at 10:43 am to Hold That Tiger 10
if you don't buy a $15-$20 package of pork belly from costco and make burnt ends along with the other stuff you're doing it wrong. 
carramrod and others made me a believer. these things are bomb-arse delicous and since they're cubed you can just kinda dump them all around the other meat you're smoking wherever you can find space for them.
carramrod and others made me a believer. these things are bomb-arse delicous and since they're cubed you can just kinda dump them all around the other meat you're smoking wherever you can find space for them.
This post was edited on 10/3/19 at 10:45 am
Posted on 10/3/19 at 10:49 am to CAD703X
im doing them this weekend too!
Posted on 10/3/19 at 11:07 am to CarRamrod
quote:
im doing them this weekend too!
people wont stop bugging me about them either and i told them when i smoke some more meat i'll make another batch. i'm almost sorry i made them.
Posted on 10/3/19 at 11:10 am to CAD703X
yea it looks so much better than doing a pork belly brisket style. But i still want to try that too.
Posted on 10/3/19 at 11:22 am to Hold That Tiger 10
Skin-on pork belly. Fill a big pan with salt and lay it skin down in it for 24 hrs. This is critical to draw enough water from the skin so it’ll get crispy and bubble up. Wipe all the salt off, rub the meat side with your pork rub and smoke it. Once done, ladle hot grease over the skin, it’ll turn to cracklin. It’s a flavor and texture mash up like no other. Tender smoked pork on one side, crispy cracklin on the other.
Posted on 10/3/19 at 11:36 am to Soul Gleaux
Oooh, I want to try this. How hot does the grease have to be? Would you just take something like heated bacon grease and pour it over? Or could I just heat some cooking oil up in a pan?
Posted on 10/3/19 at 11:38 am to timbo
Hot, like 450-500. I heat a dutch oven of oil on a propane burner out next to the smoker. I put the belly on a rack on the same pan I salt it in to catch the grease as I ladle.
This post was edited on 10/3/19 at 11:40 am
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