iNCY that's my understanding too. I've never had beef cheeks, but everything that I've looked into says that low and slow will break down everything and it turns into this beautiful succulent meat perfect for something like tacos.

I've been told I've got beefy cheeks.

🤯, this one is for you:

Pork belly burnt ends. Cubed up some pork belly, put on a special rub, smoked for about 2 hours. Then put in pan with butter, brown sugar and honey, then back in the smoker for another 2 hours. Beautiful caramelization plus fat rendering. Pulled them out, made a quick glaze of bbq sauce, raspberry juice, and strawberry jam. Coated those beauties and put them in for about 10 minutes. These little meat and fat bombs were amazing!

Also smoked some baked beans. That recipe knocked it out of the park. I've had worse from actual bbq joints!

Not smoking or bbq related, but did some fried green tomatoes. Those were a big hit. I used panko which gave them a better crunch. Last version used flour and corn meal mix. Will definitely stick with panko going forward.

Thanks, you made me lick my phone screen.

Taking you up on your invitation to turn this into a general cooking thread Foos - I thought you might like this panko, parmesan and homegrown sage leave topping on this vegetable mac & cheese I made last night.

Well it's -25 C out, so better get to smoking!

Bought a pork shoulder on the cheap. Had to cut off the pork skin. Not sure what I'll do with it, but it's in my freezer now.
Used a new rub on it, called Onyx. A little on the peppery side, but that's ok. Can sweeten it up if needed with bbq sauce.

Smoked at 225 F for about 8 hours until reaching 165 internal temp. Used a mix of applewood and hickory. Took it off the smoker, and put it in a pan with beef broth, Worcestershire sauce, apple cider vinegar, and apple juice. Wrapped it tightly in foil, and threw it in my oven for about 6 hours at 225-250. Took it out of the oven once the shoulder hit 205 F. Let it rest for about an hour, and then pulled it apart.

This was easily the best pulled pork I've ever made. The bark was outstanding. This shoulder absorbed the smoked flavour extremely well. In fact it was so good, it was better than most restaurants I've had. I'm so impressed in how it turned out, I will try to duplicate this exactly next time I do it. My wife doesn't eat pork, so a few of my coworkers got to share in my feast. They were all so pleased, so I knew it was good.

Anybody make anything delicious lately? I know poor iNCY has been in New Zealand for what seems like ages. Hopefully he cooks his family a feast once he's back home and settled. RT, go back to that speciality butcher yet? @admin, what kind of other meals have you dreamed up?

Trying to limit my Christmas baking. We shall see. Tis the season for Foos to get fat. How's your weight doing 🤯?

Thanks to all the recent illnesses, I'm down to a lean mean 185!

Just wanna put my face in it.

Bacon as a dam for beans. I can't stay in this thread.

Foos you gotta stop doing this to me. That looks delicious and I'm sad I don't have any. Maybe I'll get a smoker.

Dec 7, 2021 15:52:33 GMT Gyro LC said:

Foos you gotta stop doing this to me. That looks delicious and I'm sad I don't have any. Maybe I'll get a smoker.

Do it! Get yourself a pellet smoker so you can set it and forget it like RT does. I bought a $50 offset smoker from our discount, discount, discount store at the end of the season here. I know it's extremely poor quality, and I'll potentially be spending more on meat (brisket) than the smoker is worth, but figured it was worth a shot. Won't set it up until probably March/April once the snow melts. 

Oct 21, 2021 2:05:08 GMT Foos said:

🤯 , this one is for you:

Pork belly burnt ends. Cubed up some pork belly, put on a special rub, smoked for about 2 hours. Then put in pan with butter, brown sugar and honey, then back in the smoker for another 2 hours. Beautiful caramelization plus fat rendering. Pulled them out, made a quick glaze of bbq sauce, raspberry juice, and strawberry jam. Coated those beauties and put them in for about 10 minutes. These little meat and fat bombs were amazing!

Also smoked some baked beans. That recipe knocked it out of the park. I've had worse from actual bbq joints!

Not smoking or bbq related, but did some fried green tomatoes. Those were a big hit. I used panko which gave them a better crunch. Last version used flour and corn meal mix. Will definitely stick with panko going forward.

LAWD HAVE MERCY....That food got me dancing like...

Da Gr8t I Is, my freezer has brisket, pork belly, and ribs all waiting to be smoked. Something tells me the pork belly is next up.

Dec 9, 2021 3:14:47 GMT Foos said:

Da Gr8t I Is , my freezer has brisket, pork belly, and ribs all waiting to be smoked. Something tells me the pork belly is next up.

I haven't had brisket in years. pork belly is always good. I'm really picky when it comes to my ribs tho. I like it with the meat moist and not real dry.

Haven’t been back to the special butcher yet but I'm thinking since my next paycheck lands on Christmas Eve and we've already done all our holiday spending, I'm going to hit them up and get something nice like a proper roast or lamb or brisket. Got myself a bottle of whiskey for my stocking and smoking something fancy-ish with an Old Fashioned alongside sounds like a good Christmas meal to me.

...

Here's something a little outside the discussion but fits the general mood of the thread if you ask me. Jim Finch took his grill to Mayfield, Kentucky where tornadoes destroyed much of the town, with a truckload of food and water, and barbecued meals for whoever wanted one:

v.redd.it/ay63gazfce581

That's a little bit of goodness during such a terrible tragedy. Thanks for sharing RT .

Foos  that looks delicious, you are a good Canadian! We grill/smoke all year round. In Fact, mom and I made sure to move the BBQ closer to the house for winter so we could shovel a path. I'm not cooking a good cut on the stove. Ugh!

If you click on the link you’ll see the recipe below.

They came out a bit too smokey. It’s cold outside and it seems like the Traeger was going extra hard to keep the temp up, and therefore burning more pellets than usual. I think if I had wrapped them and finished them in the oven instead of throwing them back on the smoker they would haven been perfect. Wrapping them with lots of brown sugar and maple syrup helped I think. Going full sweet countered the smokiness a little.

Cooked them to perfection though. Fall off the bone and tender as fuck. Absolutely nailed it. If it wasn’t for the flavour I think these would have been the best ribs I’ve made yet.

Very nice RT!

We got a foot of snow and then it's been -40 for about a week, so as much as I would have loved to fire up the smoker, just not realistic. Need to move some snow first to access it.

My freezer has brisket, ribs, pork belly, and a pork shoulder screaming to be smoked. Patience my meat, patience.

Jan 1, 2022 3:19:32 GMT RT said:

Those ribs look absolute magic chief.
Mad jealous

Got the BBQ tool set for Christmas, now I just need the BBQ. :lol:

Think I've decided what I'm going to buy when I move into the new place in March. Exciting!

Get a smoker!

I decided to get a table saw instead of a smoker. Still manly, but not edible.

Jan 4, 2022 0:48:17 GMT Gyro LC said:

I decided to get a table saw instead of a smoker. Still manly, but not edible.

The saw might not be, but what you cut with it could be! Unless I shouldn't have been using my table saw to cut massive slabs of meat this whole time... 😬

Jan 4, 2022 0:05:45 GMT Foos said:

Get a smoker!

This is what I'm leaning towards.

Jan 5, 2022 22:58:49 GMT @admin said:

Jan 4, 2022 0:05:45 GMT Foos said:

Get a smoker!

This is what I'm leaning towards.

Beauty @admin. I plan to upgrade to a pellet smoker some day. At the end of the season I bought the lowest end possible offset for $50.00. If it lasts me one season, I'll be happy (can't remember if I mentioned this here). That way I can do some charcoal smoking and see how I feel about it. 

I don't know anything about Z grills from my random internet smoking groups. Do you have any comparables? I'm probably heading towards a Pit Boss once I pull the trigger. Could be years though, depends if we ever decide to try for another child. 

Anyways, check in with RT since I believe he's the only one here who's fancy enough to have a pellet smoker with his Traeger. Let us know once you buy that bad boy and join in on the smoking meat fun! 

Hey @admin , did you get that smoker?!

I dug my smoker out of the snow a few weeks ago and smoked a brisket point and chicken wings.

Tried going a little hotter than usual. Was at about 265 F, smoked over hickory. Once the brisket hit 165, it was wrapped. I took a picture pre-wrap, thought the bark looked great. Finished it to about 208. Probe tender almost everywhere.

Was super disappointed. There were some excellent slices, but overall it was waaay too fatty to eat.

HOWEVER 🤯 , NOT ALL WAS LOST!

The interwebs have told me "if you ever screw up a brisket, make chili with it". So, that's what I did. I did my usual chili base, but instead of ground beef, I chopped up the remaining brisket point, and also added chorizo.

LIFE PRO TIP RT - Brisket and chorizo chili is the best it gets. One of my friends drove across the city to get some chili and corn bread. It was seriously the best chili I've ever had. I'm looking forward to screwing up a brisket again sometime in the future.

I'm stoked for Sunday. Pretty sure Wife is making BOTH kinds of her wings AND her ribs.

Not smoking/bbq, but I made a delicious batch of carnitas last night. Pork butt coming through.

Feb 8, 2022 3:31:26 GMT 🤯 said:

I'm stoked for Sunday. Pretty sure Wife is making BOTH kinds of her wings AND her ribs.

Post pictures Pieman! 

And I guess this would be a good time to ask everyone what's going to be on their Superbowl menu?