What have you been smoking on bbq?

[will4009]

Smoked a small ham today. Black Pepper and Marmalade glaze. Smoked with apple wood.

 

[Class68driver]

Today's cook on the Aldi Kamado, a 12.5lb rib of beef. 3 hour cook over Big K charcoal with a piece of cherry oak, cooked to medium rare. Salt brine for 24 hours then rubbed with unsalted butter mixed with "Rusty Bbq Company Cattle Dust"
Absolutely beautiful.

 

[will4009]

Smoked a small shoulder today. I made a rub and used mustard as a binder. Wrapped with some cider and BBQ sauce for the last part of the cook. Served with slaw and sliced gherkins.

 

[Alastair70]

Up at the north coast this weekend. We completely failed to catch any mackerel today. I was going to fillet and cure them here then get the cold smoker going tomorrow night when I got home. Mondays breakfast plans have just gone to pot

 

[will4009]

Up at the north coast this weekend. We completely failed to catch any mackerel today. I was going to fillet and cure them here then get the cold smoker going tomorrow night when I got home. Mondays breakfast plans have just gone to pot

Ah, the elusive mackerel. I had a failed trip a couple of weeks ago. Managed a couple of small Bass, but that was about it. Smoked mackerel are fantastic.

 

[Alastair70]

A half side of salmon. Cured for 36hrs in brown sugar and salt. 9hrs cold smoke with oak. I threw in a garlic clove from the polytunnel for the craic.

It’s a b00l0cks to slice, even with the new knife!

 

[Robin54]

Good to see you have had a go at cold smoking. 9 hours seems excessive for a piece that size. I do about 4 hours max. Regards the cutting up, the last piece I did, I peeled the skin off and cut it conventionally, and that worked well for very thin slices with no waste. You can also, if you wish, remove the gray crud easily this way, should you wish.

 

[Alastair70]

Good to see you have had a go at cold smoking. 9 hours seems excessive for a piece that size. I do about 4 hours max. Regards the cutting up, the last piece I did, I peeled the skin off and cut it conventionally, and that worked well for very thin slices with no waste. You can also, if you wish, remove the gray crud easily this way, should you wish.

Cheers for that. First time out for me, I’ll be cutting the time down on both the cure and the smoke next time round.

 

[Big_Eight]

Doing a pork shoulder today on my Louisiana Grill Pellet Smoker. Can't wait! Ignore the stupid wood chunk on the grate lol.

 

[Justin Dean]

Did this on Traeger Ranger.

 

[Big_Eight]

Here's my Pork Shoulder shredded and ready to go tastes amazing.

 

[Alastair70]

Christmas Ham.
Dry cured ham, boiled for 1hr with bay leaves, onion and peppercorns. Then glazed with honey, mustard and gochujang and smoked for 90minutes on the Kamado at 140C with liberal additions of soaked apple wood chips throughout the cook.

 

[grooves]

Nice!

I did our Turkey on the BGE - it came out great. Nothing fancy just roasted at 350F

 

[Alastair70]

Nice!

I did our Turkey on the BGE - it came out great. Nothing fancy just roasted at 350F

Kudos! I’m not allowed to cook our turkey outside. The Mrs is a stickler for her proper Christmas bird.

 

[Nicks90]

Smoked our Christmas day ham last night.
cooked in the slow cooker with cider, bay leaves and peppercorns for 4 hours, then finished off on the smoker for an hour at 150c with apple wood. Basted with a honey and mustard coating throughout.

 

[Nicks90]

Haha forgot to actually post a pic of the meat!

 

[starseeker]

Thats a nice outdoor cooking area

 

[Alastair70]

Thor’s Hammer, which is a French trimmed beef shank. Smoked for 4 hours until the internal temp hit 70C, then braised for another 6hrs holding the internal temp around the 95C mark. Served with Pit Beans.

 

[damienair]

Thor’s Hammer, which is a French trimmed beef shank. Smoked for 4 hours until the internal temp hit 70C, then braised for another 6hrs holding the internal temp around the 95C mark. Served with Pit Beans.
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Looks absolutely amazing

 

[Clint]

You dirty man.