jimswside wrote:Heres a recap. Soaked the 3#

Ahhh, I see, you are working with a 3-pound-corned beef, not a 14-15 pound full packer cut.

Pictures look good, though I wonder if I would find it salty. Best bring a few slices to my house for product testing, try and make it in time for lunch.

Enjoy,
Gary

G Wiv wrote:

jimswside wrote:Heres a recap. Soaked the 3#

Ahhh, I see, you are working with a 3-pound-corned beef, not a 14-15 pound full packer cut.

Pictures look good, though I wonder if I would find it salty. Best bring a few slices to my house for product testing, try and make it in time for lunch.

Enjoy,
Gary

Thanks Gary.... I bet I'd still be on the deck smoking and my liver would be hating me if I did one of those larger pieces.

I am not a fan of salt either, and I found it not salty at all, I was dilligent about getting the water changed out every 4 hours, even getting up in the middle of the night to change the water.

I am still debating doing it for the MIM, I have a 4# corned beef in the fridge, I just dont know about starting to smoke @ 4 a.m. on Saturday to guarantee it would be done on time.

Corned beef has ended up in the freezer(even thought the fauxstrami was a resounding success(pics upthread)), it will take too much time to pull of for Saturday.

So for this weeks smoke, which coincides with MIM, I will be doing 5 slabs of BB ribs, and a 5# pork loin I purchased yesterday. I will marinate the loin in pineapple juice, and probably wrap in bacon for the smoke(I may put a few heads of garlic in some slits as well. Ribs will be straight forward, rinse in vinegar, remove membrane, rub, smoke(maybe a couple slabs will get a variation of the 2-2-1 method).

pics to follow.

Doing a hybrid of a few different pork loin recipes I have seen, It is about a 5 lb. loin, and I am going to cut slits throught the top fat layer, and then marinate it Friday while I am at work in pineapple juice. Friday after work I will stuff garlic cloves in the slits, put a rub on the meat, and use some banana leaves I have sourced & it will go back in the fridge wrapped in the leaves. THen onto the smoker around 6:00 a.m. Saturday morning to be ready 6-8 hours later(155-160 degrees). Should go good with the 5 slabs of BB ribs I will be doing as well.

It is supposed to be a bit breezy Saturday, so I will do my best to keep the smoker around 235 degrees using lump, and hickory.

I tried something new with Pork Shoulder this weekend for a Derby party and it worked out really well. I basically used a variation on a Korean pork recipe I've done before for strips of pork tenderloin.

1 large piece of ginger (peeled and chopped)
6 garlic cloves (peeled and chopped)

saute in a pan for 5 minutes or so

Add 1/2 cup sake, 2 tbls rice vinegar, and drizzle with honey (about 1/4 cup)
Add 1/4 Soya

cook for a couple minutes, then add 4 pitted and sliced plums
then add hot spices to taste, I used red pepper flakes and a chopped chile

Let the whole thing simmer for 5-10 minutes and then puree with blender.

I marinated the shoulder overnight in that marinade and then smoked it at about 275 for 5 hours or so using a mix of RO Chef Select briquettes and plum wood.

This worked really well. I saved a lot of the marinade for basting and had about a cup or so left to mix in after it came out of the smoker Next time I will probably make more for mixing in after it has cooked, it could work great as a dipping sauce all on it's own.

Attrill wrote:I tried something new with Pork Shoulder this weekend for a Derby party and it worked out really well. I basically used a variation on a Korean pork recipe I've done before for strips of pork tenderloin.

1 large piece of ginger (peeled and chopped)
6 garlic cloves (peeled and chopped)

saute in a pan for 5 minutes or so

Add 1/2 cup sake, 2 tbls rice vinegar, and drizzle with honey (about 1/4 cup)
Add 1/4 Soya

cook for a couple minutes, then add 4 pitted and sliced plums
then add hot spices to taste, I used red pepper flakes and a chopped chile

Let the whole thing simmer for 5-10 minutes and then puree with blender.

I marinated the shoulder overnight in that marinade and then smoked it at about 275 for 5 hours or so using a mix of RO Chef Select briquettes and plum wood.

This worked really well. I saved a lot of the marinade for basting and had about a cup or so left to mix in after it came out of the smoker Next time I will probably make more for mixing in after it has cooked, it could work great as a dipping sauce all on it's own.

that sounds really good. How many pound shoulder did you do?

I am going to do a pok loin I mentioned upthread, and I am going to rub a Korean bulgogi sauce on it before stuffing with garlic, wrapping in banana leaves, and letting sit overnight. Then smoked using Cowboy lump, and hickory.

jimswside wrote:
that sounds really good. How many pound shoulder did you do?

I am going to do a pok loin I mentioned upthread, and I am going to rub a Korean bulgogi sauce on it before stuffing with garlic, wrapping in banana leaves, and letting sit overnight. Then smoked using Cowboy lump, and hickory.

Thanks - It was a boneless one from Costco - I think it was in the 5-6 pound range:



The loin sounds great!

started my prep for MIM last night. Got the 5# boneless pork loin out of the cryovac, rinsed it with white vinegar, and cut about 30 slits in the fat cap. Wrapped it up, and put it back in the fridge. This morning at 6:00 I took the loin, and put it in a ziplock and added pineapple juice. It will marinate until I get home from work at 6:00. I will do the rest of the prep tonight(rub with bulgogi, stuff slits with garlic, cover with green onions, and wrap in banana leaf and refrigerate overnight until it goes on the smoker around 6:00 a.m. tomorrow.

I am still deciding if I want to put the rub on ym ribs tonight, or if I will have time tomorrow to do as I usually do, apply the rub approx. 30 mins before they go on the smoker. Either way they will be rinsed with white vinegar and pat dry before rubbing. They will go on the smoker around 7:30 - 8:00 tomorrow.

jimswside wrote:started my prep for MIM last night. Got the 5# boneless pork loin out of the cryovac, rinsed it with white vinegar, and cut about 30 slits in the fat cap. Wrapped it up, and put it back in the fridge. This morning at 6:00 I took the loin, and put it in a ziplock and added pineapple juice. It will marinate until I get home from work at 6:00. I will do the rest of the prep tonight(rub with bulgogi, stuff slits with garlic, cover with green onions, and wrap in banana leaf and refrigerate overnight until it goes on the smoker around 6:00 a.m. tomorrow.

I am still deciding if I want to put the rub on ym ribs tonight, or if I will have time tomorrow to do as I usually do, apply the rub approx. 30 mins before they go on the smoker. Either way they will be rinsed with white vinegar and pat dry before rubbing. They will go on the smoker around 7:30 - 8:00 tomorrow.

It will be very interesting to see how this turns out. I'm curious how such a lean cut will hold up to that long of a cook. I'm looking forward to trying it tomorrow.

stevez wrote:It will be very interesting to see how this turns out. I'm curious how such a lean cut will hold up to that long of a cook. I'm looking forward to trying it tomorrow.

Ive been getting tips from every source I can on this one. I am hoping the marinating, wrapping in banana leaves, smoking at about 235-240, and pulling it around 150 degrees internal temp, and wrapping & resting will do the trick.

It is a hybrid of about 6 different recipes, and my own ideas as well.

stevez wrote:

jimswside wrote:started my prep for MIM last night. Got the 5# boneless pork loin out of the cryovac, rinsed it with white vinegar, and cut about 30 slits in the fat cap. Wrapped it up, and put it back in the fridge. This morning at 6:00 I took the loin, and put it in a ziplock and added pineapple juice. It will marinate until I get home from work at 6:00. I will do the rest of the prep tonight(rub with bulgogi, stuff slits with garlic, cover with green onions, and wrap in banana leaf and refrigerate overnight until it goes on the smoker around 6:00 a.m. tomorrow.

I am still deciding if I want to put the rub on ym ribs tonight, or if I will have time tomorrow to do as I usually do, apply the rub approx. 30 mins before they go on the smoker. Either way they will be rinsed with white vinegar and pat dry before rubbing. They will go on the smoker around 7:30 - 8:00 tomorrow.

It will be very interesting to see how this turns out. I'm curious how such a lean cut will hold up to that long of a cook. I'm looking forward to trying it tomorrow.

I frequently purchase smoked pork loin from polish delis. They're very lean and the results are great, although I know very little about their smoking techniques.

I don't know about everyone else, but I'm getting hungry! I am looking forward to this event. I'm bundling up, bringing my umbrella and chair! Rain or shine...I'll be there! Woo Hoo!

Just to chime in. This turned out very good, it makes sense to do a korean style pulled pork, but I can't say I have ever seen one outside of Attrill's.

Attrill wrote:I tried something new with Pork Shoulder this weekend for a Derby party and it worked out really well. I basically used a variation on a Korean pork recipe I've done before for strips of pork tenderloin.

1 large piece of ginger (peeled and chopped)
6 garlic cloves (peeled and chopped)

saute in a pan for 5 minutes or so

Add 1/2 cup sake, 2 tbls rice vinegar, and drizzle with honey (about 1/4 cup)
Add 1/4 Soya

cook for a couple minutes, then add 4 pitted and sliced plums
then add hot spices to taste, I used red pepper flakes and a chopped chile

Let the whole thing simmer for 5-10 minutes and then puree with blender.

I marinated the shoulder overnight in that marinade and then smoked it at about 275 for 5 hours or so using a mix of RO Chef Select briquettes and plum wood.

This worked really well. I saved a lot of the marinade for basting and had about a cup or so left to mix in after it came out of the smoker Next time I will probably make more for mixing in after it has cooked, it could work great as a dipping sauce all on it's own.

some pics of my bbq from last weekend

BB ribs wrapped for 1.5 hours after smoking 4.5 hours:






BB ribs smoked 6 hours:





banana wrapped loin:



Q-View:



this weekend taking a crack at chicken on the WSM.

jimswside wrote:some pics of my bbq from last weekend........

banana wrapped loin:

Everything looks great!

How did the loin turn out? Did the slow cook dry it out at all? Did much smoke flavor get through the banana wrap? It looks delicious.

Attrill wrote:

jimswside wrote:some pics of my bbq from last weekend........

banana wrapped loin:

Everything looks great!

How did the loin turn out? Did the slow cook dry it out at all? Did much smoke flavor get through the banana wrap? It looks delicious.

it picked up a little smoke flavor, a little smoke ring on some of the end pieces. It was surprisingly moist. I pulled the loin when my probe read 148 degrees(about 5 hours at 235 degrees). I then wrapped it in double foil, and put it in a closed cooler for 2 hours before unwrapping the banana leaf, & slicing. Came out juicy, and steaming hot. here is a pic of the finished sliced dish with some of the extra bulgogi sauce on top. Next time I will do a shoulder or but with the same method.

Trying my first real smoke today.
Posting in this thread rather than the "Low and Slow" threads to, well, hide from Gary.

I'm using lesson 1, but
* Only one chicken
* Off-brand Mojo Criollo -- no Goya where I was shopping
* Thought I had a lemon, but instead I'm using a whole lime instead of the half lemon per whole chicken
* Worst of all -- I've got this awful Meco smoker I've had on my patio for five years unused. No vent controls, no bottom dome, just an open bottom with a bowl for charcoal

Still, no briquettes, no lighter fluid, real hardwood charcoal and hickory chunks. So I'm hoping that the no-fail lesson one on a WSM can come out at least likely to be good in this configuration.

Maybe a pic later. No peeking for another hour and 20 minutes.

[later]
Came out delicious - nice strong flavor of smoke, a little citrus and brightness from the mojo. I could have left it on another 15 minutes, probably, some of the meat toward the bone was a little underdone. I see lesson 2 has some tricks for crispy skin -- I got fooled by the smoke color thinking this one was already crisp.

JoelF wrote:Trying my first real smoke today.
Posting in this thread rather than the "Low and Slow" threads to, well, hide from Gary.

I'm using lesson 1, but
* Only one chicken
* Off-brand Mojo Criollo -- no Goya where I was shopping
* Thought I had a lemon, but instead I'm using a whole lime instead of the half lemon per whole chicken
* Worst of all -- I've got this awful Meco smoker I've had on my patio for five years unused. No vent controls, no bottom dome, just an open bottom with a bowl for charcoal

Still, no briquettes, no lighter fluid, real hardwood charcoal and hickory chunks. So I'm hoping that the no-fail lesson one on a WSM can come out at least likely to be good in this configuration.

Maybe a pic later. No peeking for another hour and 20 minutes.

[later]
Came out delicious - nice strong flavor of smoke, a little citrus and brightness from the mojo. I could have left it on another 15 minutes, probably, some of the meat toward the bone was a little underdone. I see lesson 2 has some tricks for crispy skin -- I got fooled by the smoke color thinking this one was already crisp.

chicken looks good,

I am going back to basics the next few weeks, since I have the use of a WSM I am going to use Gary's book and go through the steps the next few weekends(Saturday will be chicken, I am going to make the homemade version of the Mojo Criollo found in the book) .

So my offset will sit idle.

Lesson number one of the Gwiv method today. Made the marinade last night, only thing I added that wasnt in the recipe was some rum, cant have too much liquor.

Cut the chicken and placed it in the ziplocks this a.m., and they will get about 8 hours in the marinade.

Serving the chicken with corn tortillas, avocado, hot sauce, refried beans, and white rice. I am looking forward to round one with the WSM.

Results from my first use of a WSM, and using Gary's cookbook.

-The WSM, very easy to use, just get it lit, put the food on, and forget about it. No monitoring temps, no adding fuel for this short smoke, etc. Smoke was a little heavier for the first 30 inutes that I typically shoot for, but after that it settled down, and only the sought after TBS(thin blue smoke) was visible. Myabe next time I cut down on the wood chunks by one. Otherwise I am impressed after one use. We wills ee how it fares today with ABT's, and a top round.

- lesson# 1 the Chicken mojo criollo, nice, very moist chicken, made with homemade mojo criollo to which I added some rum. The only pther variation i did was add some parika, and curry to the chicken with the kosher salt, black pepper, and olive oil before putting on the WSM.


WSM ready to add lit lump:


close up of chix on WSM:


chicx tacos:

Did Gary's Lesson # 1 Chicken mojo criollo yesterday, and since it is going to be a nice day today, I will be doing a top round, and some ABT's on the WSM(my offset is still in my yard from MIM, and I enjoyed using the WSM on the chicken yesterday I thought I would try something else. Pics to follow.

another succesful smoke on the WSM.

held back on the wood a little, had TBS the whole time

smoked beef roast:



ABT's:




Q-view:



Also a ham I simmered, and baked for ham and scalloped potatoes:



enjoy, I did, and will.

Went for lesson 2 today (with some extra credit for the Tequila Lime brine and some rub)... and what I learnt is that my Meco smoker sucks.

I used the same amount of charcoal as the last time, but I had two chix instead of one. The heat for some reason was lower (going by the "useless" temp gauge on the side of the lid), and after two hours, the chicken only had an internal temp of 130. We were getting hungry, so 15 minutes in a 350 oven and a few minutes under the broiler for skin-crisping and we had a wonderful dinner.

Regarding the lower temp: I added more *lit* charcoal, tried opening the side door to let more air in... nothing would keep that temp up. On my first cook, the heat stayed consistently at the high side of "IDEAL" (the gauge is labeled "COOL", "IDEAL" and "HOT"), this time, it stayed on the low side of "IDEAL" and ventured occasionally into "COOL".

I love how this food is coming out, but I'm really not happy with the performance of this device. A $200-300 investment may be coming, but it seems hard to justify in this economy.

even though I am a lesson skipping s.o.b...

that beef roast I smoked Sunday, that is pictured above has been excellent. I waited a day to slice it, letting it firm up in the fridge, came out a perfect medium rare, slight mesquite flavor, and a nice smoke ring. I had a sandwich of the beef on Monday, and the last 2 days for lunch I have just had the sliced beef with a little salt, no bread.

I dont think I will ever cook a beef roast in the oven again.

THis weekend back to Gary's book.

Saturday: lesson # 2 brined chicken(basic brine)

Sunday: lesson # 3 BB ribs(2 slabs).

So just got an email from Chris Allingham from the Virtual Weber Bullet informing me that I won a copy of the Gary Wiviott book "Low & Slow". Time to delete it from my Amazon cart and wait till it arrives!

a couple pics of the sliced top round I did last weekend. Best Roat beef I have ever had.

LTH,

Went to the KCBS BBQ contest today just to say hello to friends and kick the tires of a few smokers. Saw this bad boy, thought I would post a picture.

Fully functioning smoker



Enjoy,
Gary

What's that thing next to the stove/smoker with the gas bottle? Is that some kind of outdoor oven? What's that doing at a KCSB BBQ Contest?

stevez wrote:What's that thing next to the stove/smoker with the gas bottle? Is that some kind of outdoor oven? What's that doing at a KCSB BBQ Contest?

Steve,

In KCBS, for meat that is turned into for judging, propane is permited as fire starter only. Think weed burner, but gas or "axillary heat sources" will get a team disqualified.

Some of the teams are there Friday afternoon to Sunday early evening guess they use the gasser grill for team snacks and meals. Yes, I know, why not just use charcoal for team meals/snacks...................

Interestingly, the burners on the charcoal stove smoker worked, they were run of of propane as well.

Enjoy,
Gary

couldnt have asked for a better day yesterday, 80 degrees, and sunny.

somked some brined chicken, and some heads of garlic.

brined chicken turned out really good, the concensus was more flavor, and juicier than the marinated chicken from last week(brining will do that). The basics brine was really no different than a basic brine I use in the past(I use fruit juice vs brown sugar, either way its all good).

Started with the chicken skin side down to get a crispier skin, and flipped at 45 minutes when I shut down 2 of the bottom vents 1/3. Smoked for another 1.45 hours, and it was done.

startin the day right:


seasoned/brined chicken:


Chicken getting sttarted:


finished chix:





Today doing BB ribs on the WSM, as well, as some baked beans with twice smoked kilbasa, some homemade mac-n-cheese from Low and Slow, and some corn, gonna try to do it on the smoker.

Should be another day of good food, drink, and sun.

slainte