miatabear Posted June 4, 2015 Share Posted June 4, 2015 Hi guys, just wondering if anyone else is into slow cooking food. List your equipment and what kind of food you make. If you can, put your recipe down! Here's mine: Smoker - 18.5" Weber Smokey Mountain -> Meat: Brisket -> Wood: Oak wood -> Seasoning: 50% kosher salt, 50% coarse black pepper -> Charcoal: Kingsford blue bag briquettes -> Temperature: 235-250F -> Time: 10-12 hours Sous vide - Anova Bluetooth Haven't cooked with it yet as I just got it in the mail. Link to comment Share on other sites More sharing options...
Gire Posted June 4, 2015 Share Posted June 4, 2015 That brisket looks delicious. Once my kids are grown and gone, I will have time to again partake in the awesome hobbies that I once had. Grilling and BBQ is one of them. Today I'm relegated to my slow cooker that sits on my kitchen counter and makes stews. Link to comment Share on other sites More sharing options...
GTEASER Posted June 4, 2015 Share Posted June 4, 2015 subscribed. I used to smoke fresh caught salmon with apple wood in a standard weber, but it's been many many years. GTEASER's 2012 Legacy GT - Sold GTEASER's 2009 XTeaser - Sold GTEASER's 1992 Legacy SS - Sold Link to comment Share on other sites More sharing options...
BDII Posted June 5, 2015 Share Posted June 5, 2015 Pellet smoked prime rib. 7 hours at 150. http://i.imgur.com/hsEqPXG.jpg http://i.imgur.com/xezRRlQ.jpg Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
fredrik94087 Posted June 5, 2015 Share Posted June 5, 2015 OMG...meat!!! "It's within spec" - SOA "Depth is only shallowness viewed from the side." - Fredism "So, how much did it cost for your car to be undriveable ." - Stephen (very close friend) "You have done so much it would be stupid to go back." - Sunny of Guru Electronics 2018Q50RS | 2015WrxThread | Shrek Link to comment Share on other sites More sharing options...
jackal8788 Posted June 5, 2015 Share Posted June 5, 2015 Subbed! VF54 to 20G to VF54 to 18G build thread Link to comment Share on other sites More sharing options...
brandon.mol Posted June 5, 2015 Share Posted June 5, 2015 I'm hungry now... subbed Link to comment Share on other sites More sharing options...
BDII Posted June 6, 2015 Share Posted June 6, 2015 Hi guys, just wondering if anyone else is into slow cooking food. List your equipment and what kind of food you make. If you can, put your recipe down! Here's mine: Smoker - 18.5" Weber Smokey Mountain -> Meat: Brisket -> Wood: Oak wood -> Seasoning: 50% kosher salt, 50% coarse black pepper -> Charcoal: Kingsford blue bag briquettes -> Temperature: 235-250F -> Time: 10-12 hours Sous vide - Anova Bluetooth Haven't cooked with it yet as I just got it in the mail. Very nice smoke rings. Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
pfoyle Posted June 29, 2015 Share Posted June 29, 2015 Had tried smoking a brisket 3 different times before and hadn't quite gotten it right... Found a local fresh butcher and took another shot at it this weekend. 5lb flat brisket and 2 x 1.5lb pork tenderloins. Dry rub overnight for the brisket, dry rub for 2 hours for the tenderloins. 5hrs on the smoker (with occasional spritzes of beef broth from a squirt bottle) for the brisket (to internal temp 165degC) then wrapped in tin foil with beef broth and honey. Cooked another ~2hrs in 250degC oven to internal temp 195degC. Took the drippings from the tin foil, along with a little Sweet Baby Rays BBQ sauce and reduced it for the sauce. 1.5hrs on the smoker for the tenderloins (internal temp 145degC), topped with applesauce and a little pineapple juice and let rest for 30min. Served as is with no additional sauce. Corn (not pictured) and Caprese salad (because my girl insisted we have some veggies). Brisket was juicy and tender, sauce was incredible! Tenderloins were smoky and amazing... If I didn't know the internal temp was right I might have thought they were undercooked with how juicy they were. Finally nailed the brisket (aside from maybe could have cooked it a little slower to get more smoke)! Only bad part is it was so good there were no leftovers! Link to comment Share on other sites More sharing options...
miatabear Posted September 14, 2015 Author Share Posted September 14, 2015 Turkey: http://i.imgur.com/Ks9sRc3.jpg?1 http://i.imgur.com/4x11wX1.jpg?1 Pork butt: http://i.imgur.com/5tAPoOD.jpg?1 http://i.imgur.com/pxZQnwP.jpg?1 Ribeye Roast: http://i.imgur.com/XONIoeJ.jpg?1 http://i.imgur.com/So48OFO.jpg?1 http://i.imgur.com/zYD7M2b.jpg?1 Garlic oil injected chicken breast: http://i.imgur.com/GbzpoWL.jpg?1 http://i.imgur.com/1PLHIpO.jpg?1 Candied Bacon: http://i.imgur.com/8UlQKHJ.jpg?1 http://i.imgur.com/8W6HiLv.jpg?1 Link to comment Share on other sites More sharing options...
SCSpecB Posted September 14, 2015 Share Posted September 14, 2015 Damn dude, just daaaaamn. All looks so tasty. Never even heard of candied bacon, how does that work? Link to comment Share on other sites More sharing options...
BDII Posted September 14, 2015 Share Posted September 14, 2015 Had smoked brisket this weekend. Mmmmmm Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
miatabear Posted September 26, 2015 Author Share Posted September 26, 2015 Damn dude, just daaaaamn. All looks so tasty. Never even heard of candied bacon, how does that work? Brown sugar rub coated on very thick sliced bacon. Link to comment Share on other sites More sharing options...
froggert Posted September 28, 2015 Share Posted September 28, 2015 Brown sugar rub coated on very thick sliced bacon. I throw a dash of cayenne pepper in the mix to give it a little kick. Link to comment Share on other sites More sharing options...
BDII Posted September 28, 2015 Share Posted September 28, 2015 Bought a pig. Being raised on a local farm. We provide the food so we know what's going in it. Gonna have the bacon smoked by the butcher. Any other cuts good, smoked? Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
miatabear Posted September 29, 2015 Author Share Posted September 29, 2015 -Pork butt (shoulder) -Ham roast -Spare ribs (very good smoked, smoke it till fall off bone) These are the only parts of the pig I smoked. I haven't tried loins or any other cuts of a pig. Link to comment Share on other sites More sharing options...
BDII Posted September 29, 2015 Share Posted September 29, 2015 I'll make pulled pork put of the butt and shoulders. Good call on the ribs!! Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
pfoyle Posted March 25, 2016 Share Posted March 25, 2016 Not sous-vide or smoking, but hoping someone might have some info to help me slow-roast a boneless lamb leg on Sunday! The internets are all over the place with cooking times, but I'm looking for a ROUGH approximation (+/- 30-45min) so I can plan the timing of the meal correctly. Cooking a 5lb boneless leg of lamb (butterflied, rubbed, tied into a roast) at about 275deg... will obviously monitor with an internal temp probe, but again, just looking for a rough estimate to plan the rest of the meal around. Best I can tell maybe 3-4 hours? Does that sound about right? Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.