A BBQ thread

[Tesoro]

Not BBQ but here's a piece of pancetta I just got done aging.

View attachment 1645014

That is just too good. When i was making my bacon sides I decided to not smoke a chunk after brining. In a way I like it better than bacon! Do you do the std 2% brine?

 

[DaveTooley]

That is just too good. When i was making my bacon sides I decided to not smoke a chunk after brining. In a way I like it better than bacon! Do you do the std 2% brine?

Sort of. I make adjustments on the fly depending on the weight of belly. This recipe came out Charcuterie The craft of salting, smoking & curing
garlic, pink salt, kosher salt, brown sugar, pepper, crushed juniper berries, crushed bay leaves, nutmeg and thyme.

Any of you guys that aren't making your own bacon are missing out on one life's pleasures. Easy and you'll never go back to store bought bacon.

 

[RRoe]

This is my winter creation a couple of years ago enjoyed ever since smoke on back cook with gas in front pull damper in middle get the smoke flavor two 130,000 BTU burners on the front

 

[RRoe]

Here's a picture of it in action in the pots are 45#s crab legs then open it up to the hog and in the smoker I had 8 dozen oysters and 4 racks of ribs

 

[Infrequent Shooter]

I have been spoiled by bone in pork butt. salt, pepper, some garlic powder. Wrap in foil (slightly open at top) on smoker or even a Weber. low heat for several hours. very difficult to screw this up. Feeds a lot of people. add some beans and cole slaw and you're all fixed up.

 

[Infrequent Shooter]

Here's a picture of it in action in the pots are 45#s crab legs then open it up to the hog and in the smoker I had 8 dozen oysters and 4 racks of ribs

Wow, all I can say.

 

[Riesel]

This is my winter creation a couple of years ago enjoyed ever since smoke on back cook with gas in front pull damper in middle get the smoke flavor two 130,000 BTU burners on the front

That's some serious cookin'

 

[Riesel]

I have been spoiled by bone in pork butt. salt, pepper, some garlic powder. Wrap in foil (slightly open at top) on smoker or even a Weber. low heat for several hours. very difficult to screw this up. Feeds a lot of people. add some beans and cole slaw and you're all fixed up.

After I have shredded the pork I add back in a cup, maybe cup and a half of the au jus, mixing completely.
No BBQ sauce, each person adds their own.

 

[Infrequent Shooter]

After I have shredded the pork I add back in a cup, maybe cup and a half of the au jus, mixing completely.
No BBQ sauce, each person adds their own.

another great cook here, for sure.

 

[Tesoro]

Sort of. I make adjustments on the fly depending on the weight of belly. This recipe came out Charcuterie The craft of salting, smoking & curing
garlic, pink salt, kosher salt, brown sugar, pepper, crushed juniper berries, crushed bay leaves, nutmeg and thyme.

Any of you guys that aren't making your own bacon are missing out on one life's pleasures. Easy and you'll never go back to store bought bacon.

Weigh your meat and then do 2% salt and 1/5% brown sugar and 1.4% pink.

 

[GotRDid]

Here's a picture of it in action in the pots are 45#s crab legs then open it up to the hog and in the smoker I had 8 dozen oysters and 4 racks of ribs

Looking like some awesome Peach Cobbler in the two pans?!?

 

[Bojo]

Made 10lb trail bologna with hot pepper cheese and 5 lbs of bratwurst sausage yesterday. Also did a 9 pound pork butt and a 5lb chicken on Saturday. No pics of the butt or bird. However here is the sausage in it early state.

 

[ogre1911]

Here's a picture of it in action in the pots are 45#s crab legs then open it up to the hog and in the smoker I had 8 dozen oysters and 4 racks of ribs

Got some GREAT color on that hog, Son!

 

[Tesoro]

View attachment 1645925View attachment 1645926View attachment 1645927

Made 10lb trail bologna with hot pepper cheese and 5 lbs of bratwurst sausage yesterday. Also did a 9 pound pork butt and a 5lb chicken on Saturday. No pics of the butt or bird. However here is the sausage in it early state.

there are stuffers and then there are stuffers! lol

 

[Bojo]

there are stuffers and then there are stuffers! lol

My Great Grandparents on my dad’s side owned a local market a long time ago. It was closed down before my time here on earth.
This No. 3 Wagner Stuffer is from their market in Erie, Pa. I have no idea on the exact year of this unit, however it’s patent date 1859 and they were made in Pittsburgh, PA.

Cast iron , square nut hardware on the stuffer unit itself. The stuffer body itself is actually riveted together.
As a kid every year I looked forward to spending time with my granddad making sausage after deer season. My grandad has been gone for just over 30 years now, grandma just under 12 years. I could not even count how many pounds of various flavors and types the family has put through that time machine. I just know every time I crank that handle I can feel young me in my grandparents kitchen with my grandpa over my shoulder.

 

[Ringostar]

I have my great grandparents antique cast iron stuffer. And I still use it! It’s bolted to a very old 2” thick oak plank for clamping down. I also have a newer stainless stuffer. I make bratwurst and andouille, along with smoking lots of great bbq. Sunday I made green bbq sauce using tomatillos, poblano and smoked Hatch green chili peppers. Then sealed in canning jars. I wanted to try it on pulled pork.

 

[ryewhiskeybent]

Luv reverse flows!!

 

[Ringostar]

Luv reverse flows!!

I’ve thought about a big reverse flow. Whose build is this? Q View pics all look amazing! I see familiar items, I love smoked prime rib roast and armadillo eggs!

 

[Tesoro]

Here is my 1949 Hobart meat slicer. A work of art as well as 110% functional, quiet zero vibration and cuts to a 1/16th. Dont make 'em like this anymore! One of these is actually on display in an art deco museum back east. This model first came out in the 30's. If anyone wants it would consider selling. Dont use it much anymore. It has built in sharpening kit and orig inst manual. When I got it I bet it had only been used a few times. $600+frt. Would have to build a box it is about 60 lbs.

 

[Alex Wheeler]

Working on this picanha today. Treating it like a brisket. Probably should treated it like a tri tip but we will see