What We’re Smoking (or Grilling, or Curing)!

[pacergal]

I love smoked meat but the thread title talks about curing so I figured I should shake things up a little around here. So I present an ugly picture of some lap yuk drying on my balcony. Cantonese air dried pork belly. 2-3 days soaking in a mixture of dark soy sauce, ginger, star anise, sichuan pepper, rice wine, and beiju. Then hung to dry for a week before it's ready to use.

A little bit of cold smoke would be good on it but right now my only smoking option is a big propane grill and a basket of wood chips.

Wow, that looks amazingly good and tasty!

 

[Physics Guy]

Thanks.

A Taiwanese friend got me into making it although my recipe is purely from the web.

 

[Bamaman]

We're looking for fresh snow in the a.m. I think I'll wait a little longer to do anything more than a burger or chops on the grill.

Just thankful to have a screen porch with two smokers and a grill on it. We cook outside all year.

 

[Gumby]

I smoked baby back ribs on Thursday. Way too cold to try smoking today.

 

[braumeister]

We cook outside all year.

Same here. I'm extremely fortunate to have a covered patio, and my BGE is just two steps from the door. I cook on it all year round, even in the snow, and probably half of what we eat comes from it.

 

[audreyh1]

OK, so I finally found a smaller rib eye roast and bought it before Xmas.

The weather finally broke today, so it was time.

Did a 250 degree smoke to 110 degrees, then reverse seared on gas grill to med-rare. Served with horseradish cream and our best (oldest) cab in the cellar.

Ribeye roast, with rub about to place on smoker, after sear, sliced, one of the inside slices plus some in between rib-bone meat. Had to share that big slice. It was awesome - especially with the horseradish cream.

Overall from Steven Raichlen smoked prime rib in Project Smoke, including the horseradish cream.

 

[jcfradio]

Despite of the -10 C temperatures today, I cleared 15 cm of overnight snow off the smoker and smoked a pork shoulder today. After it was done, I gave it the full eastern North Carolina treatment with cole slaw, Wilber's BBQ sauce and hush puppies on the side. Yum.

 

[Stormy Kromer]

OK, so I finally found a smaller rib eye roast and bought it before Xmas.

The weather finally broke today, so it was time.

Did a 250 degree smoke to 110 degrees, then reverse seared on gas grill to med-rare. Served with horseradish cream and our best (oldest) cab in the cellar.

Ribeye roast, with rub about to place on smoker, after sear, sliced, one of the inside slices plus some in between rib-bone meat. Had to share that big slice. It was awesome - especially with the horseradish cream.

Overall from Steven Raichlen smoked prime rib in Project Smoke, including the horseradish cream.

That is one fine looking prime rib. I like the bone in myself. I use the traditional oven method, searing it first then very slow til it gets to 115 or so then removing and covering til med. rare. I've never had the guts to put a $100 piece of delicious meat in my pellet stove yet, nor tried the reverse searing method. Its on my list to do this summer.

 

[audreyh1]

Next time - it will likely be a while - I’m thinking of just turning up the heat on my pellet smoker once the rib roast reaches 110-115 degrees internally. I usually sear with direct heat on my gas grill. This approach makes sense with a cowboy rib-eye and tri-tips. But the larger roast is probably better off with indirect heat.

This video was very informative for me. I’d watched it years ago, and finally got to try it!

Next beef on the smoker project will probably be a tenderloin roast. But I’ve got other projects lined up - duck, oysters Rockefeller on the grill…..

 

[RobbieB]

Skewered up a pound of shrimp and toasted them up on the hibachi last night. With salad and baked potatoes and melted butter to dip, made an excellent meal for us.

 

[Stormy Kromer]

Skewered up a pound of shrimp and toasted them up on the hibachi last night. With salad and baked potatoes and melted butter to dip, made an excellent meal for us.

Your killen me.

I have been ice fishing for seafood here for a week. Nothing on the ice...

I love shrimp. Trade you an elk tenderloin for some shrimp. Better yet, cook them at the same time.

 

[audreyh1]

I found a new place to blow that dough! For my “oyster project” - I’ve been grilling oysters but the gulf coast oysters are too small. So I need some Pacific NW oysters. I’ve actually had the Hama Hama oysters raw at a bar in Seattle - they were lovely!
Best Oyster Delivery Services: https://www.simplyrecipes.com/best-oyster-delivery-services-5182257

 

[RobbieB]

Hey, these were just grocery shrimp, didn't net them on the boat eh?

Still hella good -

 

[audreyh1]

OK! We really scored with the griller oysters. They were so huge, and fabulous! I really felt like I hit the jackpot because this was exactly what I was looking for when I searched for ordering live oysters online.

After opening put a dollop of garlic basil butter on each and grilled a bit more more. Delicious!

For a sense of scale - that’s a Weber Genesis E-320 grill, which is not small. Two dozen oysters - barely room for them.

BTW - those are the Steven Raichlen stainless steel seafood/oyster racks. Super handy for grilling oysters on the half shell.

 

[Gumby]

Last week (well actually over a period of about ten days culminating last Friday), the young wife and I brined a brisket to make our own corned beef. Then I smoked it to make pastrami. The young wife baked fresh rye bread, and last Friday we had a splendid Reuben sandwich (with plenty of leftovers). I think we'll do that again.

 

[Physics Guy]

That sounds great Gumby.

 

[Out-to-Lunch]

OK! We really scored with the griller oysters. They were so huge, and fabulous! I really felt like I hit the jackpot because this was exactly what I was looking for when I searched for ordering live oysters online.

After opening put a dollop of garlic basil butter on each and grilled a bit more more. Delicious!

For a sense of scale - that’s a Weber Genesis E-320 grill, which is not small. Two dozen oysters - barely room for them.

BTW - those are the Steven Raichlen stainless steel seafood/oyster racks. Super handy for grilling oysters on the half shell.

I involuntarily salivated.

 

[audreyh1]

Schweinshaxe - the recent discussions of Munich and Salzburg have me craving this German style slow roasted pork hock/knuckle with the crispy skin. I occasionally see fresh pork hocks at HEB. I want to do it outside on the grill and/or smoker. I’ve seen a few different ways to do it. Anyone made Schweinshaxe at home?

Anyway - new project for me!………

 

[audreyh1]

Mo’ ribs on the smoker! (Beef plate short ribs)

 

[Gumby]

Yummo!

 

[braumeister]

I occasionally see fresh pork hocks at HEB. I want to do it outside on the grill and/or smoker. I’ve seen a few different ways to do it. Anyone made Schweinshaxe at home?

I've never had the nerve to try that. I have a few favorite places to enjoy it in Germany, and I never miss them when I travel there. I should probably give it a go sometime here. Please let us know if you come up with a great technique.

 

[audreyh1]

I've never had the nerve to try that. I have a few favorite places to enjoy it in Germany, and I never miss them when I travel there. I should probably give it a go sometime here. Please let us know if you come up with a great technique.

I'll certainly report my results. Smoking is, of course, not traditional, but smoking definitely compliments pork so it might be yummy twist on the traditional.

The key is getting that skin crispy after a longer slow roast, and I've watched several videos where people accomplish this with pork hocks whether on the grill, or on a smoker with later higher heat for crisping the skin. It's also apparently quite doable in the oven.

A grill rotisserie may be required.....hmmmmm

 

[braumeister]

Well, I was inspired by this, so I did my first experiment today. Small (just over a pound each) pork shanks.
Scored all over and salted, then left in the frig overnight.
On the rotisserie in the BGE, indirect with a little maple wood for smoke.
Averaged around 250°F until an IT of 170°F.
Removed to rest while I changed the BGE to direct and cranked it up.
Back on to spin for about ten minutes at 450°F.

Very happy with the results, although a bit more smoke than it needed. Next time I'll skip the smoking wood.
Wonderfully juicy inside, and the exterior was good. Next time it will get a little more time at the end for an even crispier finish.

 

[Bamaman]

What're we cooking today? Nothin. It's too windy today (and the past week) to cook outside--even on an enclosed screen porch.

But our freezer's full of meat (mostly pork & chicken) and I can see 1 of those 2 rib roasts on the gravity smoker. We're eating less beef due to prices--except ground beef.

We can see 60 degree days coming and going which means we're close to having the weather break for the better. Then we'll get back to cooking outside at least 3x a week.

 

[audreyh1]

Well, I was inspired by this, so I did my first experiment today. Small (just over a pound each) pork shanks.
Scored all over and salted, then left in the frig overnight.
On the rotisserie in the BGE, indirect with a little maple wood for smoke.
Averaged around 250°F until an IT of 170°F.
Removed to rest while I changed the BGE to direct and cranked it up.
Back on to spin for about ten minutes at 450°F.

Very happy with the results, although a bit more smoke than it needed. Next time I'll skip the smoking wood.
Wonderfully juicy inside, and the exterior was good. Next time it will get a little more time at the end for an even crispier finish.

Just awesome! Congrats!

Did those have the skin on? They don’t look like they do.

I’m waiting for fresh pork hocks to show up at HEB.

I already have my grill rotisserie ready and waiting!

I get a big kick out of this wild and crazy Dutch pitmaster.