OT. BBQ, Smokers and other fun things.

[WEAREPSU_LI]

Do we just talk about fun things here?

My new bike is arriving today. Looking forward to putting it together.

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[86PSUPaul]

Lol, nope, I only know Warner and his mom.

 

[WexfordWarrior]

Tiramisu is easy also! I learned from an Italian Nona in Rome. I could send you the recipe

Has @82bordeaux approved it? They could slip some candied Guanciale in the whipped cream.

 

[El_Jefe]

Tiramisu is easy also! I learned from an Italian Nona in Rome. I could send you the recipe

They're all easy to make, if you get the birthday girl drunk enough that she doesn't care how it turns out.

 

[Hlstone]

Has @82bordeaux approved it? They could slip some candied Guanciale in the whipped cream.

2 jokes that will never get old.

 

[PAgeologist]

Key lime pie is so easy to make. Order a bottle of Nellie&Joe's key lime juice and follow the recipe.

I know its easy. But I had to buy some things. And that was one of them. I got **** to grill and beer to drink.

 

[PAgeologist]

Tiramisu is easy also! I learned from an Italian Nona in Rome. I could send you the recipe

I have made tiramisu from scratch. That is one giant pain in the *** to make. Id much rather do a cheesecake from scratch.

 

[PAgeologist]

They're all easy to make, if you get the birthday girl drunk enough that she doesn't care how it turns out.

Thats obviously the goal.

 

[Cstroke]

Thats obviously the goal.

Are we even trying to talk about Tiramisu now??

 

[nerfstate]

Not a fancy many-hour smoke, but made Rick Bayless’ Pollo Adobado y Asado & grilled potatoes today with Kenji’s sensational Elotes (street corn) Salad today) with a smoked hatch chili in place of the jalapeño because I also smoked and froze 3# of those babies for winter chili.

A fabulous end of summer feast!

 

[CropDuster507]

Not a fancy many-hour smoke, but made Rick Bayless’ Pollo Adobado y Asado & grilled potatoes today with Kenji’s sensational Elotes (street corn) Salad today) with a smoked hatch chili in place of the jalapeño because I also smoked and froze 3# of those babies for winter chili.

A fabulous end of summer feast!

How’d you smoke and freeze? Whole? You process them at all? I’ve gotten into smoking & drying a bunch of my cayenne peppers for flakes/powder. I typically de-stem and freeze jalapeños whole. Gonna do the same with the few habaneros that I got left. Been a **** garden season.


same post, but I did some cooking today… put together an Apple-centric brine for a couple pork loins tomorrow. Made a honey mustard dill dip for pretzels (it’s Oktoberfest SZN). Made an Apple bbq sauce for the loins tomorrow to glaze (both spicy for me and mild for the gal). Finished up by getting some jalapeño poppers and garlic on the traeger. Brown and pumpkin spice jalapeños, stuffed with a basic cream cheese/sharp cheddar/poultry rub mix, wrapped in bacon. Pic below:

 

[nerfstate]

How’d you smoke and freeze? Whole? You process them at all? I’ve gotten into smoking & drying a bunch of my cayenne peppers for flakes/powder. I typically de-stem and freeze jalapeños whole. Gonna do the same with the few habaneros that I got left. Been a **** garden season.


same post, but I did some cooking today… put together an Apple-centric brine for a couple pork loins tomorrow. Made a honey mustard dill dip for pretzels (it’s Oktoberfest SZN). Made an Apple bbq sauce for the loins tomorrow to glaze (both spicy for me and mild for the gal). Finished up by getting some jalapeño poppers and garlic on the traeger. Brown and pumpkin spice jalapeños, stuffed with a basic cream cheese/sharp cheddar/poultry rub mix, wrapped in bacon. Pic below:

I smoke for a while (10-20 minutes indirect) then sear over direct heat a few min per side to blacken the skins (but not disintegrate the meat of the pepper), then pile them in a sealed container for about 10 minutes to self-steam before easily removing the charred skins. I then de-stemmed and removed about 70% of the seeds before a poor-man’s vacuum seal in ziplock bags closed up around a straw I slip out after removing the air, then freeze. But Hatch Chilis (or similar, like anaheim) are tougher than serrano, jalapeños and habeneros—thicker skins and more meat on the bone. You’ll need to treat those with more attention and less time to get anything worthwhile out of the same approach.

 

[CropDuster507]

Got my brined loins on the traeger after practice today. Took em to 145. Glazed with homemade apple bbq sauce towards the end. Not some crazy smoke ring to write home about but fuuuuucccckkkkkk was it moist and delicious.

 

[WexfordWarrior]

I smoke for a while (10-20 minutes indirect) then sear over direct heat a few min per side to blacken the skins (but not disintegrate the meat of the pepper), then pile them in a sealed container for about 10 minutes to self-steam before easily removing the charred skins. I then de-stemmed and removed about 70% of the seeds before a poor-man’s vacuum seal in ziplock bags closed up around a straw I slip out after removing the air, then freeze. But Hatch Chilis (or similar, like anaheim) are tougher than serrano, jalapeños and habeneros—thicker skins and more meat on the bone. You’ll need to treat those with more attention and less time to get anything worthwhile out of the same approach.

The smell at those Chile Roasts are so fragrant. Just don't get too close.

 

[Dren007]

If anyone likes a little heat try to catch the Pepper Fest in Bowers Pa next year. It takes place the 1st weekend in September. Over 150 vendors and probably 120 of them are hot sauce companies from all over. Check it out the site if you are interested in the participating vendors.

Actually ran into some folks from Austin Pa with their Mountain Mustard stand. I forgot they were there last year. Turns out they knew my father.

 

[hooraybeer]

Got my brined loins on the traeger after practice today. Took em to 145. Glazed with homemade apple bbq sauce towards the end. Not some crazy smoke ring to write home about but fuuuuucccckkkkkk was it moist and delicious.

Looks good. Don't worry too much about smoke rings on a tenderloin.

 

[WexfordWarrior]

If anyone is looking for outside skirt steak, check your local US Foods Chef store. Salt, pepper, carne asada, and smoked paprika. Grilled med high heat. I add a splash of L&P right before grilling. Gives a nice crust. You could use any grilling sauce. The most buttery cut of beef.

IBP BONELESS OUTSIDE SKIRT BEEF - US Foods CHEF'STORE

IBP BONELESS OUTSIDE SKIRT BEEF | Purchase Option: Unit (13 lba) | Select a Store to Add to Cart

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[pawrstlersinpa]

Currently curing an 18+ pound brisket to make homemade pastrami for two weekend gatherings.

 

[WexfordWarrior]

Currently curing an 18+ pound brisket to make homemade pastrami for two weekend gatherings.

Details please. Have never cured my own. Brining is my limit. LOL

 

[pawrstlersinpa]

Details please. Have never cured my own. Brining is my limit. LOL

I think the only difference between curing and brining is the use of curing salt. Some of the pros on here will probably slap me down for saying that. The recipe I uses describes it as "After making a simple brine the meat cures in the refrigerator," almost using the terms interchangeably. The recipe says "Pink curing salt is also known as Prague Mix #1, Instacure #1 or Curing Salt #1 - NOT Himalayan pink salt. See safety note below."

Recipe here: Homemade Pastrami

I adjust the amount of ingredients based on the chunk of meat I'm using, including the curing salt, 1 TSP per 5 pounds. Pay attention to the discussion on the amount of salt in various types of salt. I use the Morton's coarse Kosher, and I back off a little on the amount. Just afraid of making an 18 pound salt block.

Then, instead of the oven, I treat it just like any other brisket. Low and slow on the smoker, wrap at the stall, then just keep cooking until it's a mass of mouth-watering, tasty goodness.

 

[Cstroke]

Making the coleslaw for the sandwiches?

 

[pawrstlersinpa]

Making the coleslaw for the sandwiches?

Homemade sauerkraut.

 

[PAgeologist]

Details please. Have never cured my own. Brining is my limit. LOL

With the pink curing salt, you have to be very careful in your weights and measurements. Unlike standard salts, adding too much pink curing salt will make people sick.

 

[pawrstlersinpa]

Yep, one teaspoon of Pink Curing Salt #1 per 5 pounds of meat. There's more science than that, but that's the general rule of thumb that shouldn't kill ya.

 

[WexfordWarrior]

Yep, one teaspoon of Pink Curing Salt #1 per 5 pounds of meat. There's more science than that, but that's the general rule of thumb that shouldn't kill ya.

It's the kill you part that has stopped me from curing.

 

[pawrstlersinpa]

It's the kill you part that has stopped me from curing.

You don't like tough curing.

 

[WexfordWarrior]

You don't like tough curing.

 

[CropDuster507]

I’ve heard of some wild ****, but one of my gal’s HS buddies claims that smoked bacon wrapped pizza rolls are delicious.

anybody ever given that a whirl? Or is this white trash nonsense? Any other odd things you’ve discovered are great when smoked?

 

[Cstroke]

IF you have a pellet smoker, 0-400 wings are very good....
And on a side note Karns Grocery has whole wings on sale right now for $1.00/lb..

 

[CropDuster507]

IF you have a pellet smoker, 0-400 wings are very good....
And on a side note Karns Grocery has whole wings on sale right now for $1.00/lb..

Been thinking about trying these tbh.

Boutta make some hot sauce for some wings soon.

 

[Hlstone]

Been thinking about trying these tbh.

Boutta make some hot sauce for some wings soon.

What is your hot sauce for wings?

My basic is half butter, half Frank's red hot.

 

[Cstroke]

Been thinking about trying these tbh.

Boutta make some hot sauce for some wings soon.

What is your hot sauce for wings?

My basic is half butter, half Frank's red hot.

I know you weren't asking me but I'll tell you mine anyhow.
Before chicken is grilled I sprinkle them with a mix of 1/2 garlic salt and 1/2 celery salt( be a little careful you can over salt these)
Normal Franks and butter mixture but I add 1/2 a cup or more of schiracca.
I have it on the stove while wings are cooking and add a few tablespoons of minced garlic and a tablespooon or two of honey.
We pour over the wings in a glass casserole dish then bake them a little.
If you want crispy skin do not bake they will lose some of the crisp...

 

[Hlstone]

 

[WexfordWarrior]

View attachment 921797

 

[PAgeologist]

What is your hot sauce for wings?

My basic is half butter, half Frank's red hot.

Ill do Franks and butter plus add minced garlic. I like to let that simmer for a while.

Or Old Bay seasoning for a dry rub. If I have it, ill toss the wings in a couple splashes of malt vinegar before adding the old bay.

 

[WexfordWarrior]

Ill do Franks and butter plus add minced garlic. I like to let that simmer for a while.

Or Old Bay seasoning for a dry rub. If I have it, ill toss the wings in a couple splashes of malt vinegar before adding the old bay.

Straight Franks. No butter. Hit them right off the heat while the skin is crispy. Not as messy.

 

[CropDuster507]

What is your hot sauce for wings?

My basic is half butter, half Frank's red hot.

I’ve got homegrown ghost peppers that I’ll throw on the smoker, add onion, bell, smoked garlic, vinegar. I grow habs and **** too, so may add that. Kinda depends on what’s in my basket of picked **** from the garden today haha.

full transparency: I’m winging it. It’ll be edible, I hope

 

[PAgeologist]

I’ve got homegrown ghost peppers that I’ll throw on the smoker, add onion, bell, smoked garlic, vinegar. I grow habs and **** too, so may add that. Kinda depends on what’s in my basket of picked **** from the garden today haha.

full transparency: I’m winging it. It’ll be edible, I hope

I think I'd be a little more concerned about the next day if you go heavy on the ghost peppers.

 

[vhsalum1]

IF you have a pellet smoker, 0-400 wings are very good....
And on a side note Karns Grocery has whole wings on sale right now for $1.00/lb..

Dude… I did this twice and it overloaded my Traeger!!! Had to vacuum the pellets and dust out

Do not recommend. lol.

 

[vhsalum1]

What is your hot sauce for wings?

My basic is half butter, half Frank's red hot.

Any mild buffalo sauce. Literally the cheaper the better

cast iron on smoker. Add butter, lemon juice, parsley, Budweiser, and lemon pepper seasoning.

Tops dem thangs in the sauce to keep your crisp