"gettingoldercarguy" (gettingoldercarguy)
11/03/2020 at 19:39 • Filed to: None
5
9|
"gettingoldercarguy" (gettingoldercarguy)
11/03/2020 at 19:39 • Filed to: None | 5
| 9 |
Beer #1, 32oz. growler of a very good ipa.
Early Christmas gift below. Hot smoking salmon and doing a turkey test run on a whole chicken once my pellets arrive.
Alton Brown’s smoked meatloaf looks amazing. Pork butt, brisket, tri-tip and ribs are all planned as is a smoked prime rib for new years Eve.
Any other hidden gems y’all can think of?
Nom De Plume
> gettingoldercarguy
11/03/2020 at 20:13 |
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You had me at smoked salmon with a beer in frame.
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gettingoldercarguy
> Nom De Plume
11/03/2020 at 20:21 |
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I like that the get grill/ smoker has an attached bottle opener.
nermal
> gettingoldercarguy
11/03/2020 at 20:29 |
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L egs and wings from various flying creatures on the smoker. Use the deep fryer for whole turkeys.
For pork butt, dry rub and leave in fridge overnight. I like salt, pepper, garlic powder, and celery salt. Then smoke 10 to 12 hrs the next day. Start fat side up, then flip half way thru.
Obviously starting with better meat will yield better results. Find an actual dedicated
butcher, don’t just go to the one at a supermarket. Don’t be afraid to actually talk to the butcher and ask for advice and recommendations.
Manny05x
> gettingoldercarguy
11/03/2020 at 20:30 |
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I got a camp chef pellet grill not too long ago, check out howtobbqright youtube channel it is filled with hidden gems. I smoked a Boston Butt over the weekend.
Beefchips
> gettingoldercarguy
11/03/2020 at 20:47 |
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My BIL does smoked cheddar and gouda, both of which are real good.
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gettingoldercarguy
> Beefchips
11/03/2020 at 20:53 |
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Building a cold smoker for that and salmon
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gettingoldercarguy
> nermal
11/03/2020 at 21:35 |
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I really like smoked turkey, had it for offer a decade worth of Thanksgivings . I’ve had deep fried, just prefer smoked.
I’ve purchased one of these for turkey day.
Which is why I’m testing on som e chickens. 200 bux on a bird is thick.
I get my meats from a couple of local butchers depending on the meat. Costco in a pinch, they’re almost always really solid. Fish I know commercial fishers and get a great deal and fresher than anything you can but.
Good call on pork butt, I have a bunch of rub from my fil who had competed and ranked nationally in bbq competitions and now judges. I don’t know what’s in the rub, but it is very good.
Thanks for the advice. I’ll be more than happy to play around with the pork butt to figure out what works best.
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nermal
> gettingoldercarguy
11/03/2020 at 22:21 |
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I’ve never done fish so can’t speak to that. The biggest revelation for me was flipping the pork halfway thru. Its pretty tough to mess up if you leave it in there long enough at the right temp.
Never had a turkey that expensive though. Hope it turns out well!
JeffCronin
> gettingoldercarguy
11/04/2020 at 11:16 |
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My recommendation - sausage, any you like in particular. I prefer spicy I talian sausage actually .
My most recent tip is to buy an immersion circulator and do the “low and slow” part there. Smoking for 3-4 hours at the end and it works great with little or no attention for most of the cook.
Sausage and pork tenderloin off the smoker. Definitely worth it!