Snake Plissken Posted June 21, 2021 Report Posted June 21, 2021 As promised - smoked pork shoulder (wife accidentally got the pork blade cut (picnic cut?) vs traditional butt, though worked well) cooked at 235 for 10.5 hours then increased to 275+ for final 30 mins to get those last few degrees. 5.75lb shoulder. Included about 4-5 small chunks of apple and hickory. Made two basic sauces from Meathead (SC Mustard Gold and East Carolina Vinegar sauce), both paired very well! Wife made the coleslaw 6
CABGx4 Posted June 21, 2021 Report Posted June 21, 2021 This is my second cold smoking attempt since getting the KK a few months ago. Really simple, albeit takes a couple days, and a nice salty fish jerky snack. Cold Smoked Salmon: one NZ king fillet (top) and one wild BC sockeye fillet (bottom). Skin on from local fish market. 1:1 kosher salt and brown sugar mixture + fresh dill cured for 48hrs. Completely cover each filet. Wrapped it in plastic wrap/press-n-seal and put in a sheet pan in the refrigerator. Added a little weight on top with another sheet pan and some condiments. After 2 days, remove from cure and rinse in cold water. Soak in cold water for 30 minutes to pull out some of the salt and then blot dry. Let sit in refrigerator open to air overnight to dry out further and get tacky. Cold-smoke with alderwood pellets. Microwave pellets first to get them hot/dry for best longevity. I just fill the canister and burn it until empty. Typically about 8-10hrs. Could probably do less, but still experimenting. Cut in paper thin diagonal slices with the grain like lox.Open to suggestions!Sent from my iPhone using Tapatalk 7
Basher Posted June 22, 2021 Report Posted June 22, 2021 Nicely done Cab. Gravlax salmon is one of my favourites.Which was your preferred salmon?Sent from my iPhone using Tapatalk
CABGx4 Posted June 22, 2021 Report Posted June 22, 2021 Nicely done Cab. Gravlax salmon is one of my favourites.Which was your preferred salmon?Sent from my iPhone using Tapatalki’m just cracking into them now, but i’d probably favor the king salmon. it’s a noticeably more moist, probably just a function of its bigger size. i’d say if i did again, i would just do the sockeye for shorter periods of time all around by itself. Sent from my iPhone using Tapatalk 1
Basher Posted June 22, 2021 Report Posted June 22, 2021 Pineapple cured ham.With cumin and nutmeg underside.Smoked with a lump of red gum and sauced with trobles South American sauce.Kept skin down for ham crackle- I left this skin up in the cold room for 20 hours to dry out the skin.Ham sandwiches for an early dinner.Sent from my iPhone using Tapatalk 7
jonj Posted June 22, 2021 Report Posted June 22, 2021 While having lunch yesterday at a favorite place for the first time since pre-pandemic, I noticed steak caesar salad on the menu and decided to make it for dinner Tri Tip on the KK Rested Post-rest and sliced Dinner: Steak, caesar salad, baguette, with a 2011 Caymus Special Selection Cabernet. 7
tekobo Posted June 22, 2021 Report Posted June 22, 2021 5 hours ago, jonj said: While having lunch yesterday at a favorite place for the first time since pre-pandemic, I noticed steak caesar salad on the menu and decided to make it for dinner Tri Tip on the KK Now you've created a dilemma for me @jonj. We are off to visit @RokDok this weekend and I was going to take a small tri tip that I have sitting in my dry ager as an offering to his 32 KK. You know, a little snack for all to enjoy while we wait for whatever he has planned for us to eat. Now I am thinking that I might just have to keep that tri-tip for myself to eat when The Husband goes out for movie night on Thursday. No one will ever know.... 1 2
jonj Posted June 22, 2021 Report Posted June 22, 2021 1 hour ago, tekobo said: No one will ever know.... Shhh! Mum's the word... 1 1
MacKenzie Posted June 22, 2021 Report Posted June 22, 2021 jonj, what an awesome cook, it look stunning. 🥂
Forrest Posted June 23, 2021 Report Posted June 23, 2021 Pork belly burnt ends, St. Louis spare ribs, rib tips, Donabe cooked rice, steamed artichokes, and of course a nice Helles for the hot day. KK fansSent from my iPhone using Tapatalk 10
tony b Posted June 25, 2021 Report Posted June 25, 2021 @jonj - take that Caesar salad to the next level - grill the romaine lettuce. Cut the head in half lengthwise, brush on some EVOO and place cut side down to grill until a light char develops. You will like the results! 3
Aussie Ora Posted June 26, 2021 Report Posted June 26, 2021 Ribs turned out wellSent from my SM-T835 using Tapatalk 8
MacKenzie Posted June 26, 2021 Report Posted June 26, 2021 Nice looking dinner there Aussie, smoke ring on the ribs, some fries and salad. 1
C6Bill Posted June 26, 2021 Report Posted June 26, 2021 (edited) Making my first ribs in the BB32 today, so far so good, going 4 hours naked and 1 hour wrapped at 275 degrees. They are all about 3.8 pounds per rack. This is how they looked prior to wrapping. Now the waiting for them to finish and then rest for a bit. I’m not going to sauce these ones, I don’t think they will need it. I’ll add a plated pic later 😁 and the finished product, I could have gone another 30 minutes but overall I am really happy with the results 😁 Edited June 26, 2021 by C6Bill 6
mstang1988 Posted June 27, 2021 Report Posted June 27, 2021 (edited) Put some ribs on today for my first cook. The ones in the middle Texas style, the ones on the left and right Georgia style. Edited June 27, 2021 by mstang1988 10
tony b Posted June 28, 2021 Report Posted June 28, 2021 My leaf lard arrived yesterday, so I'm eager to try Mad Scientist BBQ's trick on a rack of ribs. Pork Ribs Cooked Like Brisket | Mad Scientist BBQ - YouTube Thinking about firing up the cold smoker to smoke the lard and some more of the beef tallow, too. 3
jonj Posted June 28, 2021 Report Posted June 28, 2021 @tony b, Is "leaf lard" some sort of brewer's secret additive? 1
