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meatman
| Favorite team: | Iowa  |
| Location: | Sioux City, IA |
| Biography: | |
| Interests: | smoked meat, Iowa sports |
| Occupation: | Body Mechanic |
| Number of Posts: | 31 |
| Registered on: | 12/8/2013 |
| Online Status: | Not Online |
Recent Posts
Message
Overcooked salmon is the worst. That's why I pull it off the grill or smoker at 120 degrees. Perfect every time.
0
re: Mothers day meal thread
Posted by meatman on 5/11/14 at 9:40 am to madamsquirrel
Getting my smoke on for Mother's Day! I like big butts and I cannot lie...
re: Merry Farking Christmas (2013)
Posted by meatman on 12/22/13 at 7:34 pm to ladytiger118
here's a little big 10 love, with my poor MS paint skills
re: Stuffed Pork Tenderloin/Shrimp question
Posted by meatman on 12/16/13 at 9:40 pm to fillmoregandt
you'll have to post a pic on how it turns out, i'm curious now!
what doneness do you like? do you have a meat thermometer? cause if so just pull her off the grill when she gets to 140 internally, let it rest a tidge, and then enjoy!
a good piece of meat like that only needs a little bit of salt, pepper, and garlic rubbed on it, but if you want to do something different, you could wrap it in bacon.
a good piece of meat like that only needs a little bit of salt, pepper, and garlic rubbed on it, but if you want to do something different, you could wrap it in bacon.
here's the best brisket i did. smoked it with cherry and apple wood. turned out really good.
re: Smoked Meat and other things
Posted by meatman 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.
re: Smoked Meat and other things
Posted by meatman on 12/13/13 at 3:50 pm to SaDaTayMoses
thanks man. going to have to give it a shot.
re: Stuffed Pork Tenderloin/Shrimp question
Posted by meatman on 12/13/13 at 2:47 pm to fillmoregandt
to be safe, i'd use cooked shrimp. i only cook my tenderloins to 145 internally, and that sure wouldn't cook the shrimp. better to be safe.
also, if you get a nice center cut loin, you could spiral it out and layer in the stuff that way too. not sure if you catch the visual on that, but if you've never tried that, it's awesome in the smoker or on the grill.
also, if you get a nice center cut loin, you could spiral it out and layer in the stuff that way too. not sure if you catch the visual on that, but if you've never tried that, it's awesome in the smoker or on the grill.
re: Smoked Meat and other things
Posted by meatman 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.
re: Smoked Meat and other things
Posted by meatman 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.
Hey boys, an Iowan here. any of you ever had/heard of Templeton Rye? the legend is that it was Al Capone's favorite and it's pretty popular around here.
good enough to have it neat, but also pairs great with sours.
here's a link Templeton Rye
and a visual
good enough to have it neat, but also pairs great with sours.
here's a link Templeton Rye
and a visual
re: Smoked Meat and other things
Posted by meatman 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?
Smoked Meat and other things
Posted by meatman 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?
quote:
CITWTT
Smoked Meat - Hawkeye style
quote:
weld the shite out of it until you get a good seal
yeah, but i'm not that handy, so my weld wasn't pretty either!
Andouille is what I'd like to do next, but they don't do that up here. Brats, center cut pork loin, butts, ribs, brisket is popular here.
Thanks for the welcome everyone. Looking to hang around long after the bowl game.
Thanks for the welcome everyone. Looking to hang around long after the bowl game.
re: Smoked Meat - Hawkeye style
Posted by meatman on 12/10/13 at 2:57 pm to Coeur du Tigre
quote:
Coeur du Tigre
Smoked Meat - Hawkeye style
Meatman, I live in a place where smoked meat is practically unknown and would like to build my own smoker. There are lots of designs and plans on the Internet, but it looks very much like you would be the voice of experience in such things. Any advice on a design of a wood-burning smoker?
Thanks.
Depends, do you know how to weld? I made mine from a big old charcoal grill that I got for free and then welded a 20 gallon food grade barrel on as a fire box underneath. Works great. The only problem with mine is that when it is windy it is super-duper hard to control the temp.
A brick pit is my ideal goal, but that's some serious construction and would look terrible if done poorly. With mine, you just weld the shite out of it until you get a good seal. Doesn't matter what it looks like.
That's a huge smoker! Mine can fit up to 4 ten pound pork butts at one time, but i rarely ever do that. not only spendy, but a ton of leftovers.
i regularly make it down to KC to try new places and get ideas. would like to try and smoke up some hot link, but will have to order that in. this part of the country is for brats.
i regularly make it down to KC to try new places and get ideas. would like to try and smoke up some hot link, but will have to order that in. this part of the country is for brats.
re: Smoked Meat - Hawkeye style
Posted by meatman on 12/10/13 at 7:10 am to OldHickory
quote:
OldHickory
Smoked Meat - Hawkeye style
I thought all they had in Iowa was Maid-Rite sammiches and corn.
lots of Iowa meals are roasts, or fried and include gravy. i learned to smoke the Kansas City way, it's not really an Iowa thing.
quote:
ClydeFrog
Smoked Meat - Hawkeye style
what have you got going on in that first picture?
pork shoulder.
Iowa is the pork capitol of the world. i mostly smoke pork and chicken, but do a little brisket from time to time.
re: Wow I still have an account here!
Posted by meatman on 12/10/13 at 6:42 am to BigTiger80
Well, it looks like my thread went down, so I'll party over here now. No more girly epics from me.
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