Discussion in 'The Smokehouse' started by Czed, Oct 24, 2022.
Searing the chicken after it came out of the Sous Vide:
Smoked country ribs
I overcooked almost $30 worth of porterhouse last Saturday.
Hard to advertise that!!!
And then, to forego pics?!
Cut it up for chili.
It was neither a burnt offering nor a sacrifice and we scarfed it down! It was just overcooked and on the "a bit dry" side.
As it turns out, I have 1/2 pot of hamburger chili left in the fridge that will disappear today! Kinda like vanish into thin air!!
Next time there's a sale on chuck, smoke it and use in chili.
Never smoked a brisket… until Friday/Saturday- had some of the guinea pigs gang over last night to try my first attempt. Probably about 11-12 lbs. I split the flat from the point before carving just enough for first round of plated food. Ended up carving 90% of it by the end of the evening.
Everyone deemed it “spot on.”
I’ll take that and run with it.
How far are you from Bluefield?
I’m 45 minutes from Bluefield in SW VA!!!
I may have mentioned that before.
Smoked ribs and peppercorn bbq sauce
Didn't get a , but my hunny smoked a nice pork loin today. Had that with au gratin potatoes and green beans/onions for supper. She made a big bowl of chocolate delight for dessert...
Just look at that smoke ring!