razbry wrote:What?! No Jim BBQ adventures this weekend!!! Maybe you will take photos of your Chinatown meal and share.

got in about about 13 hours this past weekend,

pictures of Dim Sum @ Shui Wah for sure, and lunch TBD.

this is one reason we choose to cook our own BBQ.....good chance of ending up with something like this if we didnt

Baby Back Ribs like Applebee's®

I can't tell you how many people I've smoked ribs and pulled pork for who were actually dissapointed that it wasn't more along the "Applebee's" line of cooking. I refuse to drench my smoked meat in sickly sweet sauce! And that goes double for the people who just can't "take" my Dragon Turds! They are not that spicy hot. Well, more for me. I'm sitting here with a half dozen Dragon Turds and a couple of smoked pulled pork tacos. I'm doing my best to educate the masses, but lets face it, there are masses who love the Applebee way.

razbry wrote:I'm doing my best to educate the masses, but lets face it, there are masses who love the Applebee way.

Not a problem. There are plenty of seats available at Applebees, and they are welcome to them.

day off today so throwing some chuck roasts on the Backwoods today so I can serve up some BBQ beef at the market tommorow

Head's Red BBQ wrote:day off today so throwing some chuck roasts on the Backwoods today so I can serve up some BBQ beef at the market tommorow

What! No pork?? I thought this was supposed to be the smoke pork meat thread!!

abf005 wrote:
What! No pork?? I thought this was supposed to be the smoke pork meat thread!!

I thought it was the jimswside smoke pork meat thread.

stevez wrote:

abf005 wrote:
What! No pork?? I thought this was supposed to be the smoke pork meat thread!!

I thought it was the jimswside smoke pork meat thread.

I'll bet we have posting volume to nominate his ribs for a GNR...

stevez wrote:

abf005 wrote:
What! No pork?? I thought this was supposed to be the smoke pork meat thread!!

I thought it was the jimswside smoke pork meat thread.

I guess you didnt get the memo steve, I am taking this weekend off.

although I saved some pulled pork from last weekend for some nachos on Sunday..

i cant look at pulled pork anymore since it became my meat of choice for weekly demos...smoked chuckies looking really good right now
should I start a separate beef thread?

My buddy is having an Oktoberfest party tomorrow and searched for some non-sausage German smoked pork dish I could put together for the shindig, I came up with something called Kassler Rippchen, which is a sort of wet-cured cold-smoked ham made from pork loin, flying by the seat of my pants here but I've had a pork loin brining in preparation and I'm going to hang it tonight and smoke it for a while tomorrow morning, see how it turns out. I do like trying things I've never done before (though it can backfire terribly) and frankly I won't even know if it tastes right but if it tastes good I'll call it a win

So here is at least one jim posting about smoking some pork this weekend, hth

JimTheBeerGuy wrote:My buddy is having an Oktoberfest party tomorrow and searched for some non-sausage German smoked pork dish I could put together for the shindig, I came up with something called Kassler Rippchen, which is a sort of wet-cured cold-smoked ham made from pork loin, flying by the seat of my pants here but I've had a pork loin brining in preparation and I'm going to hang it tonight and smoke it for a while tomorrow morning, see how it turns out. I do like trying things I've never done before (though it can backfire terribly) and frankly I won't even know if it tastes right but if it tastes good I'll call it a win

So here is at least one jim posting about smoking some pork this weekend, hth

sometimes seat of the pants "experiments" produces the best end product
Just take notes so when it comes out great you rememebr what you did!
is sounds good

Yeah, Kassler ripchen is, effectively, a smoked ham slice. Paulina has it as a standard item; I was going to link to pictures of it in the old Christkindlmarkt thread but I see it's one of those ones where I have to update the links.

It's cured pork with smoke flavor, what can go wrong?

a couple Christmas's ago i threw a cooked ham on the smoker to warm it through and put some extra smoke on it..it was outstanding..so yea cured and smoked is great

Mike G wrote:It's cured pork with smoke flavor, what can go wrong?

You can pan fry or grill it with out the benefit of braising liquid, preferably with the addition of sauerkraut, to leach out some of the salty cure resulting in a very (very very) salty rib chop.

G Wiv wrote:

Mike G wrote:It's cured pork with smoke flavor, what can go wrong?

You can pan fry or grill it with out the benefit of braising liquid, preferably with the addition of sauerkraut, to leach out some of the salty cure resulting in a very (very very) salty rib chop.

yes currently it is really really salty, even after I soaked it in some plain water for a while. So the plan is, tomorrow morning, somewhat early, rig my bullet smoker to cold-smoke the loin for a while, then braise it in apfelwein, onions, apples, sauerkraut, juniper berries, and black pepper. Maybe throw it back on the grill before serving just to crisp up the edges a bit. Serve it with kraut and spaetzle, maybe make a gravy for the spaetzle out of some of the braising liquid if it's not too salty.

Luckily the party is not dependent on this one dish, there will be a ton of other food there, but it would be nice if this turned out ok

I really wanted some BB ribs for Saturday, but it seems the places I shop only have spares on sale this week $1.49/lb. So I guess I will go with spares unless something changes.

Also going to do some ABT's(maybe a couple habaneros), and some beans on the smoker as well.

Caputos has small Mortadella's, and I may toss one of them on the smoker to see how it turns out, I have smoked Spam, and have heard of others doing bologna so I bet it would be good.

Just in case anyone is curious, and wants to try it out - Laschet's Inn (GNR link) serves Kassler on Tuesdays as their daily special.

But I also highly recommend Paulina's cut for Kassler - not too salty, so they can be simply grilled. It's become one of our grocery staples for an easy evening meal.

...and Resi's has it every day. They use Paulina products in some of the dishes. Don't know about the kassler ribs.

well not that anyone asked but mine turned out delicious

so seat of the pants improv worked for you then? good to hear

still hoping for BB's if the price isnt too crazy, but Caputo's has spares for $1.49.

using summer sausage, and probably some brick cheddar for the ABT's(just jalapenos).

Also pulled a boneless pork loin from the freezer, gonna rub with a wet rub that has cherry peppers in it, and slice it & use it for some sandwiches for the football games on Sunday.

Anyone have any general suggestions (brine, rub, temp, duration, etc.) for smoking a bone in rack of pork (basically a rack of bone-in pork loin chops -- not sure if there's a technical name)? I have an approximately 4 pound (4 bone) roast I was looking to smoke this weekend. Thanks in advance for any insight/input.

I know some of you are "feel" smokers and others very scientific; I also know each piece of meat smoked is different, so time to finish varies, even with all other variables consistent (temperature in the smoker, temperature outside of the smoker, heat source used, position of the meat, etc.).

To those that do keep track of such data, can you tell me what the approximate temporal benefit (in total time required to get to temperature / "wabba") of cooking two 4 lb pork shoulders vs. one 8 lb shoulder?

Getting a whole pork tenderloin to temperature in the oven takes far longer than if you cut it into medallions, so one would guess that with the increased surface area and decreased radius to center, smaller shoulders would take less time. But are they as tender and succulent when pulled? Why is it that so many books (including Gary's excellent contribution) recommend larger meat over a longer period of time? Is it just the serving a crowd factor, or is there actually a scientific reason bigger shoulders turn out better by the time they've arrived at correct temperature?

Here's the short version:

1. do smaller cuts of meat really smoke faster than larger ones, even if total poundage in the smoker is the same?
2. if so, are they as succulent as bigger cuts by the time they've reached the same temperature?

Santander -
logically a smaller piece of meat should take less time..less poundage etc...
in the case of pork butts though..i have had little 5 pound ones take a lot longer than larger ones in the 8 pound range to hit the desired temp range for pulling on many an occasion
I think basically it boils down to the makeup of the internal fat..at least thats what ive been told..
one reason I am hesitant to tell people how long per pound something will cook on a smoker..its done when its done
i dont think ive ever noticed the larger ones being more succulent..again i think even that is really based on the internal fat of the starting product ..

Matt wrote:Anyone have any general suggestions (brine, rub, temp, duration, etc.) for smoking a bone in rack of pork (basically a rack of bone-in pork loin chops -- not sure if there's a technical name)? I have an approximately 4 pound (4 bone) roast I was looking to smoke this weekend. Thanks in advance for any insight/input.

Matt - I dont think ive ever smoked one..ive cooked them indirect on a charcoal grill after rubbing down with a bit of oil and throwing some basic seasoning on them (salt, pepper, garlic powder, oregano) .
not saying you cant ..if i did attempt to smoke one I would try and keep cooker temp on the higher side (325 or so) vs a lower smoking temp (225-250) as I really dont think real low and slow lends well to this type meat . ..just my opinion

Matt wrote:Anyone have any general suggestions (brine, rub, temp, duration, etc.) for smoking a bone in rack of pork (basically a rack of bone-in pork loin chops -- not sure if there's a technical name)? I have an approximately 4 pound (4 bone) roast I was looking to smoke this weekend. Thanks in advance for any insight/input.

I did one earlier this summer, and it turned out pretty darn good..

The night before I rubbed the loin with yellow mustard, and minced garlic, the next morning applied a basic dry rub(paprika, cayenne, kosker salt, black pepper, etc.). Moist, and nice, wont do a bone in loin any other way now.

heres some pics(I posted them back in may, but here they are again:







good luck.

Thanks, jim. Looks like I missed that before, but that sounds and looks great!

Matt wrote:Thanks, jim. Looks like I missed that before, but that sounds and looks great!

hope it helps, with this thread being 20+ pages things are bound to get missed.

Matt - my point was that this cut does not have the high volume of internal fat that needs to be rendered out over a long period of cooking time so IMO I dont see any advantage to cooking this lean of a meat low and slow
if you can achieve the same results grilling indirect at a higher cook temps with some wood chunks.
anyone give it a shot and post some results

Head's Red BBQ wrote:Matt - my point was that this cut does not have the high volume of internal fat that needs to be rendered out over a long period of cooking time so IMO I dont see any advantage to cooking this lean of a meat low and slow
if you can achieve the same results grilling indirect at a higher cook temps with some wood chunks.
anyone give it a shot and post some results

Head's Red -- I figured it would be more of a indirect-with-smoke type of cook (as opposed to true low and slow) and perhaps should have clarified that, as I've had it done that way before (but have never done it before). You are correct that there is little internal fat; what fat there is is more of a fat cap on the rack. Actually your proposal of 325-ish seems to be consistent with what a friend who has smoked a rack of chops before used (and I tried the end product, which was quite good) -- 300-325 for about 3 hours, to an internal temp in the low 150s. I should also mention I will be doing this on a Big Green Egg, which is arguably more forgiving of these cuts of (non-traditional BBQ) meats than traditional smokers because of the ceramic and the way the air circulates. We'll see how it goes; perhaps I will try to chronicle it photographically if I can find our camera.