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I smoke pork shoulder (bkne-in butts) at 225-250 until internal temp hits 200*. Remove and wrap with foil, a few towels and throw into a cooler for 1-4 hours. Putting a rub on overnight gives the outer layer a real "hammy" flavor in my experience. Also, I slather the shoulder with yellow mustard prior to applying rub.
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Nov 19, 2011 21:58
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| # ¿ May 2, 2024 11:00 |
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Definitely requesting the rhulman book for Christmas All of this looks amazing...and I have a smoker!
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Nov 28, 2011 22:38
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Definitely a cheapass knockoff. Real BGE has dimpled surface, different hinge mechanism. I highly doubt the knockoffs can handle high temp cooks.
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Dec 9, 2011 21:08
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BGE's are not cast iron...not even close. They are ceramic. You would be better off buying a used large bge than a lovely Chinese knockoff.
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Dec 15, 2011 18:46
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Errant Gin Monks posted:Well I seem to have miscounted my recent bacon making episode. I have found another package that had fallen behind the bottom drawer of the curing fridge. This means it has been in the cure for a month. Just got the Ruhlman charcuterie book for Christmas, and it states that if it has cured too long or tastes too salty, blanch it in simmering water for 1 minute before cooking. This assumes you have already cooked it to 150* internal temperature, per the standard procedure for bacon.
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Dec 25, 2011 10:42
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Google "making Bacon without nitrates" I saw a few relevant results
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Dec 29, 2011 20:09
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Pfhreak posted:I got a BGE as a gift this holiday season and while I'm tickled with the concept of grilling with it I get a serious I'm a bge cultist, live up in Everett but we could always shoot the poo poo if you're up for it. I've gotten pretty good with smoking, grilling and making pizzas on my bge.
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Jan 3, 2012 09:31
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when I think about smoking with it. Living in Seattle gives me access to some awesome salmon. The bacon pictures in this thread have me going already.
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I think his book had another recipe for a version without sugar, ill take a look at it tonight and report back.
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Jan 12, 2012 16:40
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Jose posted:Following the cure for bacon from here http://ruhlman.com/2010/10/home-cured-bacon-2/ Rhulman's book states for 'savory bacon' use 5 smashed cloves of garlic, 3 crushed bay leaves, 10g partially crushed black peppercorns. But this is used with the 'basic cure' which does use granulated sugar or dextrose. It says that its probably not ideal for slicing and cooking but for use in recipes. OBAMNA PHONE fucked around with this message at 06:52 on Jan 13, 2012 |
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Jan 13, 2012 06:47
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How much per pound? I gave up and got some from Amazon but I haven't used it much yet
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Feb 9, 2013 23:52
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I've had two pieces of pork belly in the fridge for a week now per ruhlman's charcuterie recipe but one of them is still not firm--I really need to bake them tonight or tomorrow morning because I'm going out of town--should I just go ahead and wash them off and cook anyway, even if one is not firm?
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Nov 5, 2013 18:23
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BraveUlysses posted:I've had two pieces of pork belly in the fridge for a week now per ruhlman's charcuterie recipe but one of them is still not firm--I really need to bake them tonight or tomorrow morning because I'm going out of town--should I just go ahead and wash them off and cook anyway, even if one is not firm? Bump. Finally back home and the thinner belly is now firm after two weeks of sitting in the cure liquid. Safe to go ahead with baking it?
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Nov 12, 2013 04:05
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goodness posted:I had some smoked salmon (from the store yeah I know) this weekend and was reminded just how much I loved it. Whats the deal with getting a whole salmon, it may be a little harder than finding a pork belly it seems (in Arkansas). Maybe I am overthinking it and I don't need a whole salmon? For a DIY smoker to make bacon or salmon, look up alton brown's smoker or look up gravity84's post on his terracotta smoker. you can make as much or as little smoked salmon so you can use a whole fillet or just a few chunks. if you're going through the trouble, i would make a lot though.
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Feb 13, 2014 20:22
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ShadowStalker posted:Quit buying cheap lump charcoal. I use the Big Green Egg Lump charcoal and have never seen crap like you mention and I go through a bag a month. There's a website that ranks lump charcoal by user reviews where you can weed out the crap brands that have junk in the bags. I HAVE found that poo poo in the BGE charcoal, 2 or 3 times actually. It's overpriced royal oak and I'll never buy it or cowboy charcoal again. Wicked Good charcoal is my go-to for grilling.
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Feb 15, 2014 18:14
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Yes, you can stop with the lovely gimmick posts now
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May 11, 2015 21:02
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| # ¿ May 2, 2024 11:00 |
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Errant Gin Monks posted:Peasants. Factory hog is 1.39 a pound. If anyone is near a restaurant depot and wants to use a day pass to buy a whole case pm me. I might have to take you up on this, how big is a case of belly or ribs? 
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Jul 10, 2015 19:04
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