Media - barbecue
It's that time again! I definitely want to try brisket next time, but I was talking to the friend of mine who introduced us to smoking meats in the first place and given it takes like 12 hours, I think I'll be smoking it with the expectation that we won't be having it for dinner that night. No way in hell am I getting up at like 6am to get it started. :P
Posted on 5 April 2021, 12:05
Great success! The reduction in salt didn't make much of a difference at all to the flavour, I think the only difference was the bark (the outer really blackened bit) not being as thick.
Posted on 20 February 2021, 19:36
Fuck yeah, it's meat smokin' time again! My parents are coming over for dinner and mum can't have much salt, so instead of a quarter cup of 50:50 salt:pepper, I did two teaspoons of salt and the rest pepper. Curious to see how it comes out.
Posted on 20 February 2021, 11:03
Another meat smoking success! This one was possibly even better than the first because I was more careful about the placement of the wood chunks. It's also a FUCK of a lot of food, we're getting six dinners for the two us out of this (that is, twelve individual servings). It was 2.9kg but didn't have a fat cap that we wouldn't eat adding to the weight.
Posted on 7 January 2021, 19:28
It's meat-smokin' time again! This time we've got a 2.9kg pork collar butt from Costco, very curious to see how much the cooking time differs from the previous one. Downside of all of this is that I smell of wood smoke already.
Posted on 7 January 2021, 11:03
And to round off the weekend of amazing home-cooked food, I made bread and had the leftover pulled pork from last night as a sandwich and it was gooooood.
Posted on 28 December 2020, 12:33
Well, the timing for a normal-time dinner might have been off, but that's something easily taken into account for next time. I took the meat off the smoker when the internal temperature was at 96˚C, left it in the foil for 45 minutes, and HOLY FUCK IT WAS EPIC. Didn't need ANY sort of sauce, it was amazingly delicious and completely moist and tender!
Posted on 27 December 2020, 18:58
We're at the three hour mark, first spritzing is done, and the meat is at 62°.
Posted on 27 December 2020, 14:00
Man, this thermometer and fan setup I bought is worth its weight in gold. Check out that consistency of temperature! (Green line is ambient smoker temperature, red is the meat).
Posted on 27 December 2020, 11:48
And the meat is on! Now there's nothing to do for the next three or so hours until I start spritzing it with apple cider vinegar.
Posted on 27 December 2020, 11:01