Let's Smoke Some Meat!

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07-26-2015, 11:16 AM
jordy

Quote:

Originally Posted by Eli

I'm not a fan of pork. I won't be stopping by today. [emoji51]

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I could use a break so lucky for me. You're wearing me out. Think I'm the energizer fucking bunny or something. Sheesh! :coffee-n-news:
07-26-2015, 11:38 AM
Eli

Quote:

Originally Posted by jordy

I could use a break so lucky for me. You're wearing me out. Think I'm the energizer fucking bunny or something. Sheesh! :coffee-n-news:

You're age is catching up with you! Can't even handle a 39 year old and you brag about 20 something chicks [emoji23][emoji23][emoji23]

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07-26-2015, 12:49 PM
jordy

Quote:

Originally Posted by Eli

You're age is catching up with you! Can't even handle a 39 year old and you brag about 20 something chicks [emoji23][emoji23][emoji23]

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Look at you with the jokes. :asshole2:
07-26-2015, 01:38 PM
2manymustangs

Quote:

Originally Posted by jordy

Got this bad boy ready to get smoked in the morning. I see some smoked pork tenderloin tacos in my afternoon forecast. I was curious about the tenderloin versus the shoulder. Will have to try that next time. :wink_002:

Attachment 56291

I like a pork loin for a sandwich allot but for my taste its kind of dry, I like a heavy spice crust like your doing on the pork loin, like a prime rib... The pork shoulder (boston butt) has allot of marble/fat sinew layers that have to be tenderized/cooked out with the slow smoke/heat THUS the "pork steak" which makes the roasting/tenderizing from the smoke MUCHO easier. Just have your butcher slice it across the bone, give it a whirl Jordy, I think you will dig it... When they start to fall apart while flipping them (after a few hours of slow smoke) you know your getting close... When done perfectly you eat 100% except for the bone...

Our Maulls bbq sauce is somewhere between a N.C. vinegar/tomato sauce and a KC sweet/smoky sauce... AND is the nations OLDEST bbq sauce label...

I like to make a MOP sauce from vinegar/garlic/salt/pepper/diced onions/Worcestershire/water/cooking oil (bring to a HOT simmer and let cool) that I dunk the pork steaks in as they start to dry out... At the end of the cook I drain off all the liquid and add the Maulls bbq sauce with the softened onions... It's pretty amazing, kind of tangy/vinegar/sweet flava for the smokey pork steak... The same works great on chicken thighs as well, after three hours indirect heat the chicken thigs are sooooo soft and perfecto...

http://www.maull.com/
07-26-2015, 09:14 PM
jordy

1 Attachment(s)

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.

Attachment 56304
07-27-2015, 08:18 AM
HB Vic

Wow that looks delicious. Especially since I forgot to eat dinner last night [emoji16]

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07-27-2015, 08:26 AM
2manymustangs

Quote:

Originally Posted by jordy

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.

Attachment 56304

:yes:

.......
08-01-2015, 08:26 AM
CarolynandBob

Quote:

Originally Posted by Hotboat

Wow that looks delicious. Especially since I forgot to eat dinner last night [emoji16]

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How the hell do you forget to eat dinner? My gut could use me forgetting once in a while. I am not fat but I am turning 48 this year and it is getting harder to keep it off.
08-01-2015, 10:44 AM
Eli

Quote:

Originally Posted by jordy

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.

Attachment 56304

Is that more piggies? Let me know when you make beef!

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08-01-2015, 07:11 PM
2manymustangs

Quote:

Originally Posted by Eli

Is that more piggies? Let me know when you make beef!

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Muy Mucho Carnitas por favor... Muy Bueno!!! :biggrin:

:idhitit:
10-04-2015, 12:44 AM
jordy

1 Attachment(s)

It was a little bit crowded in the ol' smoke sauna today. Sure was good though. :yes:

Attachment 57768
10-04-2015, 01:54 AM
HB Vic

Yum ....

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10-04-2015, 02:07 AM
MrDenton

Do I see whole jalapeño peppers and a whole onion? Do you smoke them just like that? I bet them peppers get en fuego[emoji91]
10-04-2015, 06:17 PM
jordy

Quote:

Originally Posted by MrDenton

Do I see whole jalapeño peppers and a whole onion? Do you smoke them just like that? I bet them peppers get en fuego[emoji91]

I throw them all on whole, same with garlic cloves. Let them sit in the smoke bath for 5 hours or so and they're delicious.
10-04-2015, 07:30 PM
MrDenton

I've done garlic cloves. Looks like I've got something new to try. Thanks

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