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Covid Cooking- Culinary Cuisine

Btw , Smoked that 9# Pork Shoulder the other day ( about 12 hours ) , first one Iv'e done & came out well ! (y) Next time I think I'll trim some Fat off ? It was fairly thick & not sure if I should have ? It got fairly greasy after the step I read about about removal & wrapping , then put Shoulder back in . I didn't have any brown paper & used foil w/ hole poke in it , ( don't think I poke enough holes :whistle: ) . It was edible for a first time but I know it wasn't right . My next venture is the Deer Sausage I had made , going to Smoke it & make a sort of Summer Sausage . Wish me luck ! :ROFLMAO: Stay Healthy & Safe ! 73 & God Bless , Leo
 
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We bought an electric smoker awhile back, still learning how to smoke meat. Have had pretty good results with brisket, and pork shoulder. Tried to smoke a chicken yesterday, don't know what I did wrong, but you could've use that thing for a football after I was done with it. Lol
 
We bought an electric smoker awhile back, still learning how to smoke meat. Have had pretty good results with brisket, and pork shoulder. Tried to smoke a chicken yesterday, don't know what I did wrong, but you could've use that thing for a football after I was done with it. Lol

Something I learned some years back (and recommend) is to smoke meat enough to get the outer portion “done”

Then transfer to the kitchen oven to finish cooking it.

There’s NOT an advantage to leaving it in a charcoal smoker as I’ve used. Think, flavor transference.

So, I plan the fuel use to “smoke “ several types of meat instead of just one. All sorts of storage containers out for when done. Today, tomorrow, next week.

As to chicken, the more of them the better. All that bone transfers heat quickly. I brine them a day or two before, then drain well, and refrigerate to dry them the night before.. I prefer to have them at room temp when I start.

I usually have a sauce made for chicken. Something bottled (Stubbs) and something I cook up. Baste them. Use pan juice as well.

It’s the temp control that’s the thing.
Meat probe thermometer.
Finish in oven the usual way.

Keep notes of time & temp

.
 
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Like Slo said , some finish in the oven & that works fine , I try not to . The other is like he said also . I meat probe ! (y) I have a cheap one , less than 15$ , it's remote , you can bring the Digital read out in the house , also has & alarm , just set to temp . it goes off take meat out . I tried before not using one & believe me this thing will help you get it perfect ! I started doing Turkey Breast , one of my favorites ! :) Smoke it , let it cool & put it on that cheap meat slicer my good friend gave me . Smoked Turkey lunch meat in the store is Big $'s & won't taste as good as yours ! I also inject mine before smoking it . Did you ever try making Pastrami from a Corn Beef Brisket ? If not go to " Smoking Meats . Com " & follow directions . Believe me you will not be disappointed . Stay Healthy & Safe ! 73 & God Bless , Leo
 
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Something I learned some years back (and recommend) is to smoke meat enough to get the outer portion “done”

Then transfer to the kitchen oven to finish cooking it.

There’s NOT an advantage to leaving it in a charcoal smoker as I’ve used. Think, flavor transference.

So, I plan the fuel use to “smoke “ several types of meat instead of just one. All sorts of storage containers out for when done. Today, tomorrow, next week.

As to chicken, the more of them the better. All that bone transfers heat quickly. I brine them a day or two before, then drain well, and refrigerate to dry them the night before.. I prefer to have them at room temp when I start.

I usually have a sauce made for chicken. Something bottled (Stubbs) and something I cook up. Baste them. Use pan juice as well.

It’s the temp control that’s the thing.
Meat probe thermometer.
Finish in oven the usual way.

Keep notes of time & temp

.
Wasted use of resources. Use what you have. Why burn twice as much fuel? It's on the pit, leave it there until done. Wasting fuel and time does not make sense.
 
Something I learned some years back (and recommend) is to smoke meat enough to get the outer portion “done”

Then transfer to the kitchen oven to finish cooking it.

There’s NOT an advantage to leaving it in a charcoal smoker as I’ve used. Think, flavor transference.

So, I plan the fuel use to “smoke “ several types of meat instead of just one. All sorts of storage containers out for when done. Today, tomorrow, next week.

As to chicken, the more of them the better. All that bone transfers heat quickly. I brine them a day or two before, then drain well, and refrigerate to dry them the night before.. I prefer to have them at room temp when I start.

I usually have a sauce made for chicken. Something bottled (Stubbs) and something I cook up. Baste them. Use pan juice as well.

It’s the temp control that’s the thing.
Meat probe thermometer.
Finish in oven the usual way.

Keep notes of time & temp

.
You claim to be a Texan....who the hell smokes meat with charcoal? I'm ashamed of you. To much time rolling the roads in yankee territory, you need to be beat with a poorly cooked brisket! :LOL:
 
You claim to be a Texan....who the hell smokes meat with charcoal? I'm ashamed of you. To much time rolling the roads in yankee territory, you need to be beat with a poorly cooked brisket! :LOL:


All right, brother. Take your seat. Fondle the mic cord ferrites, and say a rosary:

The BBQ smoker I own is older than I am.

A PK. Portable Kitchen.

When I’m finished I close it off. It’s sealed. Charcoal can be recovered that isn’t used up. Unreal fuel economy.

As it was made at an aluminum foundry near Tyler starting in the middle 1950’s — and has been shipped all over the world — I might ask the same of you: “What do you mean you call yourself even a late-arrived Texan, and you don’t have a PK?”

All kinds of charcoal available. Commercial, like Henry Fords Kingsford, to a number of locally-produced types & brands. Get airtight storage for that. You’ll have that bag a long time. Or I can use GP and add whatever wood I want to flavor things.

Don’t have any? Make some.

Unless one has this airtight seal plus airflow control (direction plus volume; variations thereof), I use less fuel and can do more with it.

Dad bought his from the inventor as that man traveled the oilfield to drilling sites. Back seat removed and all but drivers position to rear bumper filled with unsold PK units. 1956 Chevrolet.

Texans like to move around. Maine one summer, Big Sur, the next. Big block Chrysler’s were (I swear) invented for us. Torsion bar suspension. Better handling, brakes and trans than Ford or GM, not just the engine.
Extra Care in Engineering.

We notice. We adapt.

Like Sam Walker did (“Dear Mr Colt, .”) or Ranald McKenzie.
And a long list of men besides.

Maybe you’d see a PK early 1960s in Libya. The Rub’ al Khali. Along the Orinoco. The North Slope. Khe Sanh. Frankfurt-am-Main.

Hell, just down the road outside Bug Tussle or Dimebox, TX.

Who said we’d leave BBQ at home? Ha!

Hear, O Texas, our BBQ master, the Lord of Smoke, the Lord is PK”.

Mine is in its 64th year of use.
There’s not a continent a Texan with a PK hasn’t ventured.

90DA9B93-1F7A-4BA8-9C2F-58AD2E69C51E.jpeg


Not mine (similar); someone recently bought rights and is producing them again.

9D066120-BB68-4C0F-9EDF-BEEFBCC18560.jpeg


Cheap at twice the price. (Read and repeat till it sinks in). Portable Kitchen is description, first. A multi-course meal on one fuel load. Breakfast, Dinner or Supper. Stack to suit. 3,4,5 containers all at once. Remove as required. Close lid. Adjust drive pressure.

Folks went for them Piggly Wiggly propane-bottle gas grills. A post-1963 thing. Like all else that went to hell. Rust thru sheet steel? Check. Bad airflow control? Check. Won’t seal airtight? Check. No thermal mass? Check.

Some kinda TV-watchin’ south Alabammy thing, I guess. Train up some welders and knock out some more.

We’re awful glad it got you a start, . . . but the day is lengthening and night beckons.

In the dissolution of time (when a boy), Dad said to go get the PK from the rear compartment door of the Beech Bonanza. Put it in the trunk of the rental Dodge the agent just delivered to the airfield. Mountains and trout stream an hour up ahead.

AAC14DCF-72A0-4A12-9753-8BEFC8581802.jpeg


That “past” isn’t past. Any more that this isn't still the Land of Opportunity. A small business owner and a tool required to run it. He paid his company for personal use. Even a boy knows he’s been honored by that.

This day, other tools at hand being lubed & run-checked to get the compass corrected per the National Course Heading. If needed.

Fire in the Wire, Barbe Rouge.
Mo Powah!

The burning bush is what’s inside.
Ones heart or in a float plane.
To the ends of the Earth.
Man, and tools.

The workman is worthy of his hire.
His tools.

Texas is a state of mind.


.
 
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Red , Being Honest , never tried 200* , I usually smoke @ 225* , This smoker ( Electric ) isn't digital & a PIA to keep a Temp as meat smokes , I have to stay on top of it . A few times it crept to 250* . My next venture is trying to make Summer Sausage from some of the Garlic & Cheese Venison I had made . I'm going to try & make the sausage myself this year , I have the Grinder & Attachment , just hard to get the casings w/out traveling into the city . I might check & see if I can get them shipped to the house via internet . When I have the Deer processed ( Yup I'm Lazy :LOL: ) making the Sausage is $$ from him . Stay Healthy & Safe ! 73 & God Bless , Leo
 
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G Golly , Hmmm ,? I don't get that w/ the Chicken ? I started w/ Birds . If you can get a Brisket Right .... You know what your're doing ! (y) I think it was it got away from you w/ heat ? Stay Healthy & Safe ! 73 & God Bless , Leo
 
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G Golly , Hmmm ,? I don't get that w/ the Chicken ? I started w/ Birds . If you can get a Brisket Right .... You know what your're doing ! (y) I think it was it got away from you w/ heat ? Stay Healthy & Safe ! 73 & God Bless , Leo
I think you're right about the heat. Because Red says 200, you say 225, my instruction book said 225-275, so I went 250 and I'm thinking now that's to much. Next attempt I'm taking y'alls advice 200-225 and maybe use injection, I've injected everything I've smoked previously and it's worked out well. I wish we'd bought one of these smokers years ago I really enjoy cooking with it, I think smoking meat is if at first you don't succeed try, try again. We had a MWD hand on one rig that would smoke meat for the whole rig at least once a hitch, at first he wasn't that good at it, but after a while, man he had it going on.
 

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