Sisco Posted July 7, 2015 Report Posted July 7, 2015 Wife's birthday party July 3, had a live band and 150 people. I brined them for 24 hours, then slow smoked 6 of these pork shoulders on my two smokers for 13 hours. When I cleaned up after the party, I had enough left for two small sandwiches. Guess I gotta do it again for myself! Band rocked! My legs have hurt for three days.
washguy Posted July 7, 2015 Report Posted July 7, 2015 Sisco...what was your brine made up with? :) Wash
unforgiven Posted July 7, 2015 Report Posted July 7, 2015 Looks like a great time brother Sisco,outstanding.Happy birthday to the wife. <thumbsup>
Sisco Posted July 8, 2015 Report Posted July 8, 2015 Sisco...what was your brine made up with? :) WashSimple brine. I cup of salt per 2 gallons of water, i tablespoon of pepper per gallon of water, and a whole mess of bay leaves. Got a new Grillin King Akorn and a charcoal tower smoker. Put four shoulders in the tower smoker, and 2 in the Akorn. The Akorn is similar to a big green egg but lighter and cheaper. It uses insulated twin wall steel instead of ceramic. See the picture. We do it for the wifes birthday every 10 years. My birthday is during deer season, so we can't do it then.
DNP Posted July 12, 2015 Report Posted July 12, 2015 I'm on my way to the store....will update in a few hours. Gonna have some questions for the gurus.
DNP Posted July 12, 2015 Report Posted July 12, 2015 Nothing yet. There's a lot of set up before I can cook.
shepp Posted July 12, 2015 Report Posted July 12, 2015 Season it :) My buddy gave me three lake trout I brined them this morning go on the smoker after work tomorrow
washguy Posted July 12, 2015 Report Posted July 12, 2015 Nothing yet. There's a lot of set up before I can cook. you skinned it yet? :) Wash
DNP Posted July 13, 2015 Report Posted July 13, 2015 Wife bought some patio furniture to assemble first. Then there was a little work to get this bastard together. 3 burner on one side, charcoal and fire box on the other. Extra 12000 burner off the side for whatever else comes along...never used that side burner on any grill I've owned before. I'll find something to do with it I guess. Now, I need some help. Propper thermometers, right way to get her seasoned....quick tips for the beginner. Hoping to take a stab at some smoking next weekend.
98Z5V Posted July 13, 2015 Report Posted July 13, 2015 (edited) I see a Happy Thanksgiving coming up! :hethan: Edited July 13, 2015 by 98Z5V
DNP Posted July 13, 2015 Report Posted July 13, 2015 I don't know that I will haul that to the dunes....it needs its own trailer.
98Z5V Posted July 13, 2015 Report Posted July 13, 2015 That's not an issue - that's why we have Scott... <lmao> <thumbsup> He better fuckin' make it this year... :bat:
DNP Posted July 13, 2015 Report Posted July 13, 2015 I've got a few upgrades to do. This was a cheaper grill, so it's got a few bugs. Guys have been blocking down the hole between the fire box and the main chamber, sealing up leaks around doors and elsewhere with added green egg gaskets and RTV. Then I need to put a little flashing in the exhaust pipe to force the heat and smoke to work a little lower before exit. Gotta talk to a buddy out here who had a good source for a good variety of wood. Need to pick up a charcoal starter....hell, what else?
shepp Posted July 13, 2015 Report Posted July 13, 2015 This is the thermometer I use I love it http://www.amazon.com/gp/aw/d/B00GJ049ES?psc=1 Also check out amazingribs.com it's my go to on learning anything new I'll read up on there talk a little about it with wash and do it up!
washguy Posted July 13, 2015 Report Posted July 13, 2015 (edited) DNP the maverick is great....so is the I grill http://www.amazon.com/iDevices-7685-IGLK-Thermometer-Discontinued-Manufacturer/dp/B004WG560W/ref=sr_1_14?ie=UTF8&qid=1436802166&sr=8-14&keywords=igrill+2 you can find closeouts all over So is it a woodburning side burner or all propane? :) Wash To burn it in fire it up to high temps and let all the paint burn off....a few hours...if it uses wood and charcoal...get lump charcoal....hickory oak mix is good....peach is excellent . its all in knowing your smoker....mess with the chimney for proper smoke and heat....in the summer bout 2 fingers between chimney top and vent stack will get you in the ballpark or in your case slide the cap to bout half open....you are looking for a light blue smoke...not too white :) Wash Edited July 13, 2015 by washguy
DNP Posted July 13, 2015 Report Posted July 13, 2015 (edited) Awesome, thanks guys! Like two grills welded together one side is gas and the other is wood burning. I wonder if I could cut through between them and use the whole thing for smoke..... Edited July 13, 2015 by DNP
shepp Posted July 13, 2015 Report Posted July 13, 2015 Or put a flap in so you can use the propane to steady your heat
washguy Posted July 13, 2015 Report Posted July 13, 2015 (edited) When you break her in...since its both gas and wood....light off both sides to burn off the new :) Wash so the box on the left is for wood? then gas on the other side? Heck yes cut some kind of adj.door between the two sections...then you got a side burner wood smoker I would think. its gotta draft though to the main grill :) Wash Edited July 13, 2015 by washguy
shepp Posted July 14, 2015 Report Posted July 14, 2015 (edited) Been told for several years lake trout out of Lake Michigan aren't wroth eating. One guy I've told get me one I'll smoke it it'll be awesome, his reply nope they're way to oily. Well my buddy went over there and brought my three back 20-24" long. I steaked them and put two in my go to brine another in a maple rum brine I found, let them brine for a day and smoked them at 225 for 4.5 hours with Apple wood. The bits I tried are really good I'll vac seal them tomorrow night wish I could do them tonight but I don't have time to wait for the to cool Half way thru And done Edited July 14, 2015 by shepp
washguy Posted July 14, 2015 Report Posted July 14, 2015 Shepp...Smoke Daddy rules! what do they taste like? :) Wash
shepp Posted July 14, 2015 Report Posted July 14, 2015 The piece I tried last night that stuck to the rack tasted like any other smoked fish I've ever done.
unforgiven Posted July 14, 2015 Report Posted July 14, 2015 Great job brother I love smoked fish. :drool:
shepp Posted July 14, 2015 Report Posted July 14, 2015 (edited) Rene it's super easy you should make some Hell I've done it with fillets from Sam's 1/2 cup non iodized salt 2 c apple juice (I end up with more like 3 depending on my container and meat coverage) 1/2c brown sugar Then I normally add a few table spoons of diced garlic, onion powder and parsley Let It soak 8+ hours in a non metallic dish Smoke with pecan apple or cherry 3-5 hours at 225 I prefer Apple or cherry Edited July 14, 2015 by shepp
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