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Ssssmoke'n!!

Thread starter #43

Dru

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Workin' on it Bev! i really cant wait till Jerkey... i dont now why,,,, we used to make it when i was a kid!
then i am going to Brine and smoke some Chicken Brest and freeze for lunch meat...
And ribs..... mmmm ....
 
Thread starter #45

Dru

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This spring i am going to put in some real effort to wack a spring bear just so i can "play" with it making sausages....
you guys use mountain house German sausage spice right? or doe you do your own?
 
Thread starter #47

Dru

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Right,,, thats what i meant! Mountain house does dehidrated food not seasoning pacs!
That bit of German sausage you guys gave us was awesome....
 
Thread starter #49

Dru

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i will...
Do you guys follow the instructions to the letter on the box? or have you modifyed it at all?



Dad and i did some Breakfast sausage... it seemed a bit intense but dad might have mucked up the ratios.
 

moosen gram

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Ya, we have modified it a bit, 14 pounds of pork, 6 pounds of pork fat, 10 pounds of meat and 12oz of milk powder. You can add more garlic or any spice to it but remember, more is not always better. Personally we don't care for any breakfast sausage that we've tried, there is a spice in there that we find over powering so we quit making them.
 
Thread starter #51

Dru

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Well i havent dont the jerjey yet but i did do a couple things this weekend..

1/2 Cup brown sugar
1/2 Cup coarse salt
8 cups water
Brined for 6 hours....... id go 4 next time

Smoked for 2 hours cooked for 4 total time at 210




was pretty damned good,,, will slice just like lunch meat... which it will do well..... i just found it a bit salty. maybe shortening the brine time might help?


The other thing i did was smoked a port roast all day yesterday.

Paprika
white sugar
brown sugar
garlic
chili powder

baste with Frenches bal park mustard first then rub...
Smoked for 5 hrs
cooked for 8
at 220..... id go 250 next time i had to pull it and finnish in the oven.

no pick but damned it was good!
 

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newhunterette

Proud BC Resident Hunter & Gourmet Goddess
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Smokinnnnnnnnnn..... Busy day today in the poultry section.... Sectioned a 40 lb turkey and rubbed it down along with 3 whole chickens and into the smoker they went





Complete and deliciously juicy and tender
 
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Thread starter #56

Dru

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i need to get doin that again.... The wife went to Port last weekend leaving me at home with the kid.... i totally should have done something up but i just forgot!
 
Thread starter #57

Dru

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no pics sorry,,, BUT!

Dry rubbed 2 pork roasts with
Smoked paprika
suger both White and Brown
Mustard powder
Garlic powder
salt
oregano.

Sat in Fridge for 2 days.
Smoked for 6 hours with Alder cooked for a total time of 10 hours at 175deg
Slow cooked with a whole white onion, Cattleboys and more garlic for another 10

Wholly frack was it good... pulled pork
 
Thread starter #59

Dru

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Did a huge moose orast like my pork up a couple posts...

This smoker is awesome..... roast was near 8-10 lbs.... Dry rub just like up top.
smoked with maple for 6 hours.. cooked for a total of 12 hours in smoker at different temps untill the thermometer hit 150.... roast out and in fridge.....
next day it was on the BBQ on low for about 3-4 hours and bbqsauce applied.....

i promise i will take more pics.... i have been a bit slacking there.....
but... i am going out Pink salmon fishing weather dependant,,, on saturday.. i hear there is schloads of them...... smoker and canner will get the work out ........
 
J

Jeff

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Yes dru You can talk bout the food. , describe it to the best of your ability but a picture says it all. Especially with FOOD

- - - Updated - - -

Quit the slacking. Lol
 
Thread starter #62

Dru

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lol im sorry,,, the whole point of my making this thread was to post pics in it! but i keep forgetting to!
 

ScubaDave

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Yeah Dru, friends of ours hit the waters just outside Pedder Bay and were slaying fish last weekend. Weather is supposed to be perfect this weekend...So as mentioned prior, stop slacking more pictures LOL

- - - Updated - - -

Im living vicariously through your food pictures hahaha
 
Thread starter #66

Dru

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Smoked a wack of cheddar on the weekend..
6 bars of it...
Out side temp was 10 deg... i like smoking cheese when its cold out... the first tine i did it the ambient temp. Was too hot.
It makes it too hot in the smoker...this is what i did...

Ambient temp 10 deg
Un plug heater on smoker
Place cheese in racks on the top 2 slots of the smoker
Open vent to 3/4 open...
Place a big bowl of ice on bottom rack to help cool smoke
Smoked for a total time of 2 hours using Alder.. (what i had)
Flipped evey 30 minutes.
Set in fridge for 30 minutes to set
Chryovac and will be in fridge for 30 days....

What did i learn?
Keep ambient temp low... smoke cheese in winter..
Flip alot... i was scared last time of letting the smoke out..
Cheese melted partially through the racks...
I think we will have a win here..
 

Leaseman

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Smoked a wack of cheddar on the weekend..
6 bars of it...
Out side temp was 10 deg... i like smoking cheese when its cold out... the first tine i did it the ambient temp. Was too hot.
It makes it too hot in the smoker...this is what i did...

Ambient temp 10 deg
Un plug heater on smoker
Place cheese in racks on the top 2 slots of the smoker
Open vent to 3/4 open...
Place a big bowl of ice on bottom rack to help cool smoke
Smoked for a total time of 2 hours using Alder.. (what i had)
Flipped evey 30 minutes.
Set in fridge for 30 minutes to set
Chryovac and will be in fridge for 30 days....

What did i learn?
Keep ambient temp low... smoke cheese in winter..
Flip alot... i was scared last time of letting the smoke out..
Cheese melted partially through the racks...
I think we will have a win here..
So in other words you listened to Phil and me!! :highly_amused:....about time junior!! small wink

Don't be so cheap and buy the attachment, then you can cold smoke year round......:popcorn:

Also you should do more cheese all at once....then you have stock in the fridge as it doesn't last long!! I fill all trays except very bottom one....did half a dozen different cheeses including so hot and some spicy!:Oh Yeah!:
 
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Take a sweet Vidalia and make some cross-hatch cuts from the top towards the stem - go about 60% the way through the onion and drizzle it with a bit of olive oil - pop it in the smoker for couple hours.

When it has acquired a decent flavor and aroma, take it out and drizzle it with a good balsamic vinegar - then pop it in the oven to roast until tender..... open a beer and enjoy with a crusty bread to soak up the flavors.


From Google....

  • Cut the top of the onion off. This is the hard part of the onion. ...
  • Remove the outer layer of skin and discard.
  • Brush each onion in olive oil.
  • Liberally sprinkle your favorite seasoning over each onion.
  • Place the onions in your Smoker at 200 to 225 degrees.
  • Smoke for 2 to 3 hours. ...
  • Remove from the Smoker and slice.


 
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Thread starter #73

Dru

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lol Mike, I would take credit but somewhere in this web is the proof you invented it! lol.....


I will get the attachment when money stabilizes, but right now a bowl of ice will suffice!
and when I cold smoke fish I can it so it gets cooked there.... Which I have to do soon....

I am going to keep posting my smoking on this thread, because I will be able to come back to it and remember what I did! kinda like a smoke log....
I have been trying to remember what I did with the chicken breast... that was a good one.. its here in this thread...
 

philcott

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I used mustard on the hams I did. I'm not a mustard fan but thought the recipe calls for it so on it went. It was some of the best pork I've eaten in a long time.
 

Leaseman

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I used mustard on the hams I did. I'm not a mustard fan but thought the recipe calls for it so on it went. It was some of the best pork I've eaten in a long time.
I am not a fan either Phil, but have now done at least 10 pork butts using the cheap French's mustard and it adds to the finished product !! Definitely will continue as it is a nice mild flavor..... I am hard pressed to think of another binder that won't clash with the rub.....
 
Thread starter #78

Dru

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looong time mike...

Basic rub
1/2 paprika
bunch of frenches dry
bunch of garlic powder
salt
white sugar
brown sugar
herbs depend on meat being rubbed.....

if its a pulled pork roast I rub the roast with ball park mustard first then apply rub to it.

post 57 is a recipy I did for pulled pork... no ballpark mustard tho
 
Thread starter #80

Dru

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that is a fundamental basic about rub's Mike! that's why I only said 1/2 paprika and no other numbers....

I make mine by eyesight in a bowl, if I don't use it all it goes into a jar ... then when there is enough in the jar it becomes the next rub.....
The constant as I have read in BBQ books and saw on tv..... Keep in mind this is from the south US where BBQ is only BBQ if its cooked/smoked over coal or wood...... everything else is grill..... it is also why I have Webers in both propane and coal.... lol.......

paprika
mustard powder
salt
white sugar
brown sugar

that is the base.....
 

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