Do you recall the initial excitement, enthusiasm, anticipation of your delve into the world of smoking? That is where I am at and discern from this community that, that same passion never dies.
Smoker and cook test (4th) yesterday went something like this.
To cook:
3 pound topside beef- for brother -smoked roast beef for lunch sandwiches
2 pound loin rib (don’t think it was baby back) - for me
2.5 pound pork belly (bone in) – for father - says he never had pork belly before
3 pound chicken – for wife and daughter and leftovers for today
The homebuilt smoker’s participation was cooperative and every use means a better understanding is achieved.
Oven temp at 225F and in went the ribs and pork belly. I left the skin on (scored) and 3 hour dry brine (no remarks column). The ribs also 3 hour dry brine then covered with MMD. I pulled the pork belly after 3 hours. The int. temp was 170F.
In went the topside dry brine for 20 hours and a cracked black pepper rub. On the 2nd internal temp reading the beef was 143F and removed. I noticed the water had dried up and the ribs were dry looking and did not crack. I added water in a hope that the moisture might revive them and brushed on some Meatheads BBQ sauce (BBQ sauce now used on all kinds of stuff, it’s quite scary). Ribs in for another 20 minutes before removing, that must have dried them out further.
Cranked up the oven temp for chicken that had dry brine for 2 hours and rubbed with shop bought BBQ spice (must make more MMD). At 270F in went the bird and the soft pork belly skin while I coaxed the smoker to 325F. The bird came out after 70 minutes - breast 160F and thigh 170F.
Food taste crit:
Beef - excellent even though it is a very lean cut it was not that dry (my brother has since asked when he can bring more meat)
Pork Belly – dry bland tasting with a bit of smoke flavour on the underside. My dad said he enjoyed, but then at 80 years I wonder how functional the taste buds are. The wife insisted I pan fry her taster further because she didn’t think they were cooked. Sinfully everything must be cremated for her. The skin crisped up wonderfully during the bird cook.
Ribs – Dry but tasty. My first rib cook was so tender and tasty compared. The wife loved them (wonder why) and suggested more BBQ sauce needed.
Chicken – Moistier but not as tasty as Fridays cook with MMD (reminder - must make more MMD)
Conclusion:
Can’t wait for my next cook (today?). I too will become a pedantic purist with time.
Some pics.
My view while lying on the trailer floor to learn and understand more, by looking into the fuel chamber and looking up to the thermometer.
Vent in the hatch door of fuel chamber.
With hatch door open. Water and wood pan above flame.
Looking up at the Thermometer in door.
Smoker and cook test (4th) yesterday went something like this.
To cook:
3 pound topside beef- for brother -smoked roast beef for lunch sandwiches
2 pound loin rib (don’t think it was baby back) - for me
2.5 pound pork belly (bone in) – for father - says he never had pork belly before
3 pound chicken – for wife and daughter and leftovers for today
The homebuilt smoker’s participation was cooperative and every use means a better understanding is achieved.
Oven temp at 225F and in went the ribs and pork belly. I left the skin on (scored) and 3 hour dry brine (no remarks column). The ribs also 3 hour dry brine then covered with MMD. I pulled the pork belly after 3 hours. The int. temp was 170F.
In went the topside dry brine for 20 hours and a cracked black pepper rub. On the 2nd internal temp reading the beef was 143F and removed. I noticed the water had dried up and the ribs were dry looking and did not crack. I added water in a hope that the moisture might revive them and brushed on some Meatheads BBQ sauce (BBQ sauce now used on all kinds of stuff, it’s quite scary). Ribs in for another 20 minutes before removing, that must have dried them out further.
Cranked up the oven temp for chicken that had dry brine for 2 hours and rubbed with shop bought BBQ spice (must make more MMD). At 270F in went the bird and the soft pork belly skin while I coaxed the smoker to 325F. The bird came out after 70 minutes - breast 160F and thigh 170F.
Food taste crit:
Beef - excellent even though it is a very lean cut it was not that dry (my brother has since asked when he can bring more meat)
Pork Belly – dry bland tasting with a bit of smoke flavour on the underside. My dad said he enjoyed, but then at 80 years I wonder how functional the taste buds are. The wife insisted I pan fry her taster further because she didn’t think they were cooked. Sinfully everything must be cremated for her. The skin crisped up wonderfully during the bird cook.
Ribs – Dry but tasty. My first rib cook was so tender and tasty compared. The wife loved them (wonder why) and suggested more BBQ sauce needed.
Chicken – Moistier but not as tasty as Fridays cook with MMD (reminder - must make more MMD)
Conclusion:
Can’t wait for my next cook (today?). I too will become a pedantic purist with time.
Some pics.
My view while lying on the trailer floor to learn and understand more, by looking into the fuel chamber and looking up to the thermometer.
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