Hello all. Very happy to be part of the Pit! Got my first smoker this summer as an anniversary gift from Mrs. Meat2, a WSM 18", and couldn't be happier. I consider myself a pretty good amateur cook; my repertoire is mostly based on grandma dishes from around the world. A great way to learn new techniques, new flavors and spices, but at bottom make a comforting crave worthy dish. And it is a big world so will always be learning. This site has been invaluable in helping me get my skills up on the smoker and meats generally. Great philosophy, great approach, and great taste. Here are some things I've done so far on the WSM: pork shoulder (of course), ribs (ditto), brisket (followed the technique here, excellent result, froze half of it and will make a smokey chili this football Sunday), jerk chicken and jerk pork shoulder (two of my faves so far and interesting technique for the shoulder - butterflied and pounded flat, cooked at 325 for 2 hours), and a couple of ducks (tried spatchcocked and whole, the latter got the better result, both delicious). Looking forward to Thanksgiving this year cause I'm gonna smoke that bird.
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Moderator
- Jun 2014
- 12097
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Cool name and avatar. I think I saw you on Spaceballs!! First cousin to Pizza the Hutt
Welcome and thanks for the support....
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Administrator
- May 2014
- 18461
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit Mr Meat2! Sounds like you've got a handle on some good eatin. I bet smokey chilli with brisket would be the bomb.
Here's some 'new member' homework for you:
When you get a minute check out Pit Boss' Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature (tip #1) with your equipment. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of your equipment and your cooks. We look forward to hearing more from you! Enjoy
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Welcome R2 to The Pit! Love the name and avatar. You joined just in time to show off the Thanksgiving turkey. We may need a thread for everyone to show off their Thanksgiving results!
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John - I used the below link as the basis for the jerk pork shoulder.
But with a few adjustments (I am a "dash of that" cook so please forgive the imprecise measurements):
For the paste:
1. I like a lot more allspice in the jerk paste and went triple or more than the 1 tbs recommended. To me allspice is the core ingredient for good jerk.
2. Same with the thyme. This is probably the second most important ingredient (ok maybe the third after the scotch bonnies).
3. The rest of the spices and herbs are optional but it is a good idea to use aromatics (like the cinnamon, ginger, etc.) that will infuse the meat with flavor as it cooks and create a complex profile. This provides a lot of room for experimentation.
4. I added a few splashes of dark rum.
5. Also added some lime juice and/or apple cider vinegar. With this level of salt and heat I think a bit of acid is key.
For the sauce:
This recipe doesn't speak to sauce, but it is traditional to have a dipping sauce available to serve alongside the finished product. After you blend the paste, take out a 4-5 tablespoons and reserve it. Later, put the reserved paste in a small sauce pan and heat it for a few minutes until the aromatics, onions and garlic start to cook (about 3-5 minutes), then add some more water, 1 tb rum and 1 tb lime juice/apple vinegar so that it reaches the consistency of liquid with a few delicious chunks of paste floating around (maybe about 1 cup of liquid total). Let it simmer for awhile so the alcohol cooks off and the mix reduces a bit (10-15 minutes). Adjust to taste. You may need to add more acid or sweetness (rum or brown sugar work well) to balance the heat and salt.
For the pork:
1. Trimmed the fat to about 1/4 inch to allow more jerk to seep in. Definitely let it marinate overnight if possible.
2. Cooked it at 325 for about 1-2 hours on the WSM using applewood and kingsford (vents open, empty water pan).
Its done at 190-195 degrees. Should have a nice smokey bark formed with the paste. Texture of the meat will have more chew than low and slow shoulder, more akin to a pork chop, but with the deep flavor of the shoulder and jerk.
For what its worth, I also butterflied a whole chicken and rubbed it with the paste, and cooked it along with the pork. There was some debate over which was better but both turned out very delicious. bon appetite!
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Sorry - one more adjustment. I just looked at the link and realized this recipe calls for a ton of salt in the jerk paste. I used about half that much (just a couple of tablespoons) to begin, and then adjusted the sodium up using soy sauce (which has a more complex and better flavor for this - bring on the umami!).
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