sparkyv
Well-known member
What's good for the goose (vertical) is good for the gander (Lexington). No secrets, it's hard to screw up a butt.
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
What's good for the goose (vertical) is good for the gander (Lexington). No secrets, it's hard to screw up a butt.
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Doing chicken breasts today. The app still spotty. Connects to Bluetooth but loses signal when I go in the living room to watch football. But it reconnects quickly. Just reset the WiFi and it did initially connect and then dropped less than a minute later. I have a mesh system running on 2.4 and 5.0 and it covers the entire area. It is what it is, I didn’t buy it for the app but it’s nice to look while watching football.
Chicken and beer today!
Chicken and beer today!
Just babybacks. Found a really small 2- slab pack at Sam's Club, <4 lbs. All the other packs were mostly 7 lbs, with a few in the 6 lb. range.
Threw 2 tenderloins on the upper rack as well.
Sorry, no other pics, already wrapped, maybe after I unwrap them. Might be too tender to throw on the grill.
Threw 2 tenderloins on the upper rack as well.
Sorry, no other pics, already wrapped, maybe after I unwrap them. Might be too tender to throw on the grill.
Smokeyholler
Well-known member
So the bourbon injection made me think. I didn't burn today since the butts weren't thawed all the way. Gonna run em Wednesday after some soak time in the juice. I'll let y'all know what the recipe is in if it's worthy.
ANT0407
Well-known member
Beer, chicken and football........3 of my favorite things!
hankhill11
Well-known member
this does help. The first bacon i made was to salty as well, and so i experimented with different lengths of soaking before frying, and ended up with about 5 minutes to get them where i wanted them. it was a pain, but that salty stuff worked well for adding into other cooked foods.
I suggest getting a good scale that does very small amounts like 10ths of a gram, and using actual calculations to get the right salt to meat ratio. Not only does it take guesswork out, but it makes it easier to repeat results. Then mess with this https://eatcuredmeat.com/calculator/meat-curing-salt-calculator/ to figure out what percentage salt works for you. Once you lock it down, you can add any flavors you want and know it'll always be good on salt. If you do it with math, you can't 'over salt' no matter how long you leave stuff on the cure or in a brine cure.
I want to make bacon again soon, and experiment with longer lower smoke session(s) and maybe even cold smoking. love some good bacon!
Lynn1953
Well-known member
Hard to screw up? You've never been around any of my cooks lol. Looks good give us a hint on your method.
sparkyv
Well-known member
Sure. That one was a 10.2 pounder, no trim, plenty of HEB Fajitas Seasoning + Pepper, dry rub, let sweat ~15 to 30 min on the counter until PB is heated up. Put on the smoker fat cap up @180°F before bedtime with a FULL hopper and smoke tube. No peekies. My thermocouples reader has an alarm if temp goes wrong as I sleep. In the morning, around the 11.5 hr mark during the stall, I raise the temp to 275°F, no peekies, no wrap until IT hits 205°F, usually around the 16hr mark. If it probes like butter, it's good to go. Like my briskets, I like my no Muss, no Fuss butts.
Smokeyholler
Well-known member
Rubbed the butts and back in the fridge.
Made the juice up, smells great
1 cup apple juice
1/2 cup sugar
3/4 cup bourbon (Old Forester)
3 tbl spoons salt
2 tbl spoons Worcestershire
Syringe should be here anytime (old one was cracked) and I'll shoot em up for over night.
Smoke rolls early tomorrow. Gonna run a load of pecan pellets and pecan shells in the tube and finish with hickory. Think I'll spritz with apple juice
Seems like it should work.
Made the juice up, smells great
1 cup apple juice
1/2 cup sugar
3/4 cup bourbon (Old Forester)
3 tbl spoons salt
2 tbl spoons Worcestershire
Syringe should be here anytime (old one was cracked) and I'll shoot em up for over night.
Smoke rolls early tomorrow. Gonna run a load of pecan pellets and pecan shells in the tube and finish with hickory. Think I'll spritz with apple juice
Seems like it should work.
sparkyv
Well-known member
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