Whats on the Grill or Smoker?

[bikemike]

Time to slice

 

[bikemike]

Time to sliceView attachment 42454

 

[srb08]

View attachment 42456

Damn, that looks good.
What's your curing process and recipe?
I really want to try it out.

 

[bikemike]

Damn, that looks good.
What's your curing process and recipe?
I really want to try it out.

It was a wet cure 8 days. About 1 cup kosher salt to 5 cups water, 2 -3 tablespoons mustard seed crushed, 1 tbls corander, I think 1/3 CUP brown sugar, pure maple syrup till you like the sweetness, and a few shots or more of rum till you can smell n taste it. I'd use more rum next time or ad a Lil bit of whiskey to the mix. course ground black pepper on the belly till your heart is content. Put in bad fully covered in brine and flip every day for 7 days I went 8 days cause it was busy here and didn't have to work Monday. smoke it on a all wood smoker with not fully seasoned apple and a Lil cherry. I used a bread pan with saw chips from cherry next to coals with water in it too for added moisture. between 200 and 225 till it hits 150 in the center of the fat streaks. About 4 hours on a full slab. let cool and slice as tempting as it is to pick Lil chunks of fat and meat off the bark edge, don't do it it will dry out a bit more than you want it too. just wait till its cooled down before slicing

 

[srb08]

It was a wet cure 8 days. About 1 cup kosher salt to 5 cups water, 2 -3 tablespoons mustard seed crushed, 1 tbls corander, I think 1/3 CUP brown sugar, pure maple syrup till you like the sweetness, and a few shots or more of rum till you can smell n taste it. I'd use more rum next time or ad a Lil bit of whiskey to the mix. course ground black pepper on the belly till your heart is content. Put in bad fully covered in brine and flip every day for 7 days I went 8 days cause it was busy here and didn't have to work Monday. smoke it on a all wood smoker with not fully seasoned apple and a Lil cherry. I used a bread pan with saw chips from cherry next to coals with water in it too for added moisture. between 200 and 225 till it hits 150 in the center of the fat streaks. About 4 hours on a full slab. let cool and slice as tempting as it is to pick Lil chunks of fat and meat off the bark edge, don't do it it will dry out a bit more than you want it too. just wait till its cooled down before slicing View attachment 42501

Thanks Mike.

 

[srb08]

Not going on the grill today but that's where they'll end up.
I dry aged two Choice Strip Shells for 21 days. Here's the end product.
During the aging process, the outside gets pretty crusty and has to be trimmed away.
Easy to do and yields some excellent steaks.

 

[USMC615]

Not going on the grill today but that's where they'll end up.
I dry aged two Choice Strip Shells for 21 days. Here's the end product.
During the aging process, the outside gets pretty crusty and has to be trimmed away.
Easy to do and yields some excellent steaks.
View attachment 43071

Looks fine Steve. Gotta get you to teach me this madness. Son from the Navy will be here late tonight. We can be at your place in two days for the groceries, lol. That is fine aging on the meat.

 

[amberg]

Not going on the grill today but that's where they'll end up.
I dry aged two Choice Strip Shells for 21 days. Here's the end product.
During the aging process, the outside gets pretty crusty and has to be trimmed away.
Easy to do and yields some excellent steaks.
View attachment 43071

Damn't ( enjoy ) lol!

 

[USMC615]

Before, during, and after pics...two whole birds about 3lbs each on the Char-Broil Big Easy. Just a wet, cool, dreary day here so I threw these birds on the Big Easy in lieu of dragging one of the grills to the edge of the shop roll up doors. Bottom bird hit with lemon & pepper, top bird with a Cajun spice rub. Son will make short work of these things directly, lol.

 

[bikemike]

Before, during, and after pics...two whole birds about 3lbs each on the Char-Broil Big Easy. Just a wet, cool, dreary day here so I threw these birds on the Big Easy in lieu of dragging one of the grills to the edge of the shop roll up doors. Bottom bird hit with lemon & pepper, top bird with a Cajun spice rub. Son will make short work of these things directly, lol.
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Think we may have to dry ice ship some chicken for pork

 

[USMC615]

Think we may have to dry ice ship some chicken for pork

I hear ya Mike...birds simply pull apart. Just as moist as they can be on the inside, with a little crispy touch to the skin. I'm highly impressed with this gas cooker. Many gimmick products out there claim everything and I was leary of this cooker...not anymore. It's been spot on with every cook so far. For $60 when I bought it, with the accessories as well, ya can't beat it.

 

[bikemike]

I hear ya Mike...birds simply pull apart. Just as moist as they can be on the inside, with a little crispy touch to the skin. I'm highly impressed with this gas cooker. Many gimmick products out there claim everything and I was leary of this cooker...not anymore. It's been spot on with every cook so far. For $60 when I bought it, with the accessories as well, ya can't beat it.

Think I might need to accessorize my smoker one day with some thermal assistance to choke the stack or coals. And maybe use some propane to help manage heat a Lil better

 

[USMC615]

Had to break down and buy another set of Bear Paws a couple of days ago. Wore my last pair out after about 5 yrs pulling pork out of Boston butts, shoulders, picnic hams, etc. Wolverine would not have been happy with my last pair...they were nubs, lol.

 

[stihl_head1982]

Had to break down and buy another set of Bear Paws a couple of days ago. Wore my last pair out after about 5 yrs pulling pork out of Boston butts, shoulders, picnic hams, etc. wolverine would not have been happy with my last pair...they were nubs, lol.
View attachment 43187

Those work good. A friend of mine has some. We use a large cleaver and chop our pork (but not too fine)
Where did you get them?

 

[USMC615]

Those work good. A friend of mine has some. We use a large cleaver and chop our pork (but not too fine)
Where did you get them?

Amazon...'bout $11. The original real deal Bear Paws, made in the good ol' USA, in UT. I'm Prime with Amazon so free two-day shipping. Don't be fooled by all the gimmick off shoots of them, they're a dime a dozen on Amazon and EBay. If you get an off brand, make damn sure they have solid claws vice the 'hollowed out' piss poor molded versions. The cheap ass versions that have molded fingers are a PITA to clean...gotta do extra work with an old toothbrush at the sink to get all the stuff out of 'em. Not only that, the tips wear out quick if you pull a lot of pork. Buy the Bear Paws solid nylon, BPA free and all that other crap, and be done with it. I bet I've pulled a thousand butts apart with my last pair, just wore'em down half the finger length. I should mount that set.

 

[amberg]

Before, during, and after pics...two whole birds about 3lbs each on the Char-Broil Big Easy. Just a wet, cool, dreary day here so I threw these birds on the Big Easy in lieu of dragging one of the grills to the edge of the shop roll up doors. Bottom bird hit with lemon & pepper, top bird with a Cajun spice rub. Son will make short work of these things directly, lol.
View attachment 43166
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Jason, do you have a preferred season or dry rub that you like the most?

 

[USMC615]

Jason, do you have a preferred season or dry rub that you like the most?

Charlie, I use a lot of different rubs, marinades, etc. Here's a pic of a couple of cabinets in the kitchen dedicated for nothing but seasonings. I've got about as much on shelves in the laundry room/open pantry.

I'm real big on lemon & pepper for bird, Bad Byron's Butt Rub on butts/shoulders/picnic hams, as well as on bird. Cajun Shake is excellent rub as well, just don't over do it, gets salty quick. I think for the money, which I'm completely out of their seasoning rubs now...Blues Hog is the absolute best seasoning rub/marinades on the planet. I've got some coming this week, ran out a couple of weeks ago. If you go to Firecraft.com, outta Pa, order the Blues Hog stuff, free shipping til the end of Dec...the absolute best prices out there. Trust me on the Blues Hog stuff. It's the real deal when it comes to rubs/marinades/BBQ sauce by the gallon. I cooked with a team yrs ago one county south of where I live that has won the local Pig Jig two-day festival a heap of times, they've also won the National Championship Memphis in May title a few times. Ever heard of Myron Mixon?...I know him personally. One of the true BBQ masters of pork this planet has ever seen. He's big time now with restaurants, grilling books, etc, etc. He's the real deal when it comes to pork.

I do a lot of mixing and matching with rubs/marinades, etc. I like to add either light/dark brown sugar to the mix when it's needed, to help 'bark up' butts and other things that take time to low and slow grill or smoke.

The Lawrys Perfect Blend Chicken rub is a good choice as well. Makes excellent bird.

 

[Genius]

It was a wet cure 8 days. About 1 cup kosher salt to 5 cups water, 2 -3 tablespoons mustard seed crushed, 1 tbls corander, I think 1/3 CUP brown sugar, pure maple syrup till you like the sweetness, and a few shots or more of rum till you can smell n taste it. I'd use more rum next time or ad a Lil bit of whiskey to the mix. course ground black pepper on the belly till your heart is content. Put in bad fully covered in brine and flip every day for 7 days I went 8 days cause it was busy here and didn't have to work Monday. smoke it on a all wood smoker with not fully seasoned apple and a Lil cherry. I used a bread pan with saw chips from cherry next to coals with water in it too for added moisture. between 200 and 225 till it hits 150 in the center of the fat streaks. About 4 hours on a full slab. let cool and slice as tempting as it is to pick Lil chunks of fat and meat off the bark edge, don't do it it will dry out a bit more than you want it too. just wait till its cooled down before slicing View attachment 42501

Dang Mike, that looks good. It looks easy too.....

 

[Genius]

Not going on the grill today but that's where they'll end up.
I dry aged two Choice Strip Shells for 21 days. Here's the end product.
During the aging process, the outside gets pretty crusty and has to be trimmed away.
Easy to do and yields some excellent steaks.
View attachment 43071

How do you go about dry aging? Did you age them as steaks or did you get a whole strip and age that and then slice steaks off?

Last year the cow @Dingeryote got from us he had the guys who butcher them for us hang his half in their cooler for 30 days. He said it was the best beef he's ever had. Our last cows are getting whacked in a month and I think I'm going to have our half hanging next to Dingers this year.

 

[Genius]

Before, during, and after pics...two whole birds about 3lbs each on the Char-Broil Big Easy. Just a wet, cool, dreary day here so I threw these birds on the Big Easy in lieu of dragging one of the grills to the edge of the shop roll up doors. Bottom bird hit with lemon & pepper, top bird with a Cajun spice rub. Son will make short work of these things directly, lol.
View attachment 43166
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View attachment 43168

We were at Cabella's on Saturday and low and behold guess what was in the Bargain Cave..... They wanted $100 for it. The tag said it was missing the cookbook and the chicken rack though.

As I was looking at it I got "that look" from Lisa and she sternly informed me that I've got enough "Stuff" for cooking and I don't need anymore

Had to break down and buy another set of Bear Paws a couple of days ago. Wore my last pair out after about 5 yrs pulling pork out of Boston butts, shoulders, picnic hams, etc. Wolverine would not have been happy with my last pair...they were nubs, lol.
View attachment 43187

I just wore my set out this summer, I've been meaning to pick up another set. A few weeks ago we were smoking a butt at a buddies house and he came out with a set that was stainless steel.