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(Some BBQer)   TFette is smoking a couple pork butts and some pork belly tonight. 1 more rack left in the smoker. Setting up for 4 hours hickory smoke at 225. What should I put on the 4th rack?   (amazingribs.com) divider line
    More: Murica, Bacon, use sodium nitrite, much surface area, pork belly, bacon swizzle stick, real American-style bacon, National Bacon Day, bacon  
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296 clicks; posted to Food » on 23 Jun 2020 at 4:30 PM (8 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-06-23 3:39:18 PM  
I didn't think ahead, so salmon is out - I haven't brined and dried it.  I have a few brats in the freezer.  Too hot to smoke cheese.  Any ideas?  I'd like to try something different.
 
2020-06-23 3:40:29 PM  
Is it too hot for chicken wings? The SO has been making those since there are so many at the grocery store.
 
2020-06-23 3:41:02 PM  
My brother-in-law smokes pork and beans and it tastes awesome.
 
2020-06-23 3:41:21 PM  
Pork ribs, thick cut, if you have them. That way you won't have to worry about variations in temp and method to accommodate pork versus beef, or pork versus chicken, etc.
 
2020-06-23 3:41:45 PM  

Nina9: Is it too hot for chicken wings? The SO has been making those since there are so many at the grocery store.


This
 
2020-06-23 3:43:50 PM  
Ask the butcher if he has pig's feet

If he says "Yes"

Ask him

"Where do you buy shoes?"

Got nothing
 
2020-06-23 3:44:44 PM  

Pinche Mateo: Ask the butcher if he has pig's feet

If he says "Yes"

Ask him

"Where do you buy shoes?"

Got nothing


HEY-ohhhhhhh!
 
2020-06-23 3:45:28 PM  
If you're making BBQ sauce, some time in the smoker is always welcome.  Put it into a glass baking dish and let it smoke 30 minutes.
 
jbc [TotalFark]
2020-06-23 3:45:41 PM  
 
2020-06-23 3:46:43 PM  

FrancoFile: Nina9: Is it too hot for chicken wings? The SO has been making those since there are so many at the grocery store.

This


I'll look into that, I'd just have to yank them early.


capn' fun: Pork ribs, thick cut, if you have them. That way you won't have to worry about variations in temp and method to accommodate pork versus beef, or pork versus chicken, etc.


You know, I do have the breast bones off several racks of ribs I've trimmed down.  Maybe I'll thaw those and smoke them.  Good idea.
 
2020-06-23 3:49:30 PM  
Mac n' Cheese is great smoked.  Alternately, you could season some corn on the cob with old bay and butter, wrap them in foil and let them go for a while. Potatoes are always a good choice. Just some of my favorites.
 
2020-06-23 3:52:55 PM  
A nice block of extra-firm tofu.
 
2020-06-23 3:59:16 PM  
Definitely chicken wings.
 
2020-06-23 4:00:29 PM  
I'd say mac & cheese, though you could do some cream cheese stuffed peppers wrapped in bacon if you've got the ingredients.
 
DAR [TotalFark]
2020-06-23 4:18:21 PM  
whole chicken (bacon wrapped) stuffed with lemons, foil covered.....k/dar
 
2020-06-23 4:20:28 PM  

Marcus Aurelius: If you're making BBQ sauce, some time in the smoker is always welcome.  Put it into a glass baking dish and let it smoke 30 minutes.


I came here to add that one... The i would give it more than 30 minutes
 
2020-06-23 4:26:16 PM  
I'm just here for the (pork) butt stuff.
 
2020-06-23 5:02:23 PM  
Maybe a chicken or a turkey breast for variety.

There is such a thing as too much pork.
 
2020-06-23 5:07:53 PM  
I vote ribs.  And holy hell, I'm going to do that bacon this weekend if they still have some pork bellies at the grocery store.
 
2020-06-23 5:09:18 PM  

Ambivalence: Maybe a chicken or a turkey breast for variety.

There is such a thing as too much pork.


Breast is no.

Buncha legs tho... mmmms.
 
2020-06-23 5:09:42 PM  
the answer is always ribs
 
2020-06-23 5:11:19 PM  
Turkey legs pair well with pork in a smoker.
 
2020-06-23 5:12:24 PM  
While we're talking about food, I made a yummy thing yesterday and called it Umami Bomb.  It's basically a flavor paste that's good on rice or pasta or a big spoon.

One onion, cut up and slathered with olive oil, salt and pep.
One garlic head, top cut off and olive oil drizzled in.

Roast those until the garlic is soft and the onion pieces are getting brown and a little burned.
Meanwhile soak a handful of shiatakes in hot water.

Then all that goes in the blender, with the shiatake water, until smooth. I also added the accumulated juices from some roasted red peppers.  But it was super good even before the pepper juices.
 
2020-06-23 5:13:48 PM  
Ooooh.  How about eggplant for baba ghanoush?
 
2020-06-23 5:20:07 PM  
Vegis? Garlic bulbs? Or smoked queso but that takes some prep. below for approx 3 hrs. Stir half way through.

Fark user imageView Full Size
 
2020-06-23 5:23:28 PM  
Smoked potatoes are pretty amazing, fwiw. But you have to experiment a bit and see what works in terms of timing.
 
2020-06-23 5:32:27 PM  
I'm fond of smoked pork tenderloin.  Added bonus: you can make twice-cooked pork stir fry.
 
2020-06-23 5:37:22 PM  
Beef ribs. Adds some variety. It always seems to be pork when it comes to smoking. Hell, I've even smoked thick beef steaks, like ribeyes and porterhouses.
 
2020-06-23 5:41:50 PM  

Nina9: Is it too hot for chicken wings? The SO has been making those since there are so many at the grocery store.


Shouldn't be. It'd be a shorter smoke time, but I've done smoked wings at one restaurant. (Chipotle dry rub&olive oil marinade, two hour smoke time. Kept covered in a humid warmer until needed, then grilled for a minute to snap-up the skin.)

Personally, I'd toss in some keilbasa. Slice and grill with peppers, onions, and tomatoes.
 
2020-06-23 6:01:43 PM  

Ambivalence: Maybe a chicken or a turkey breast for variety.

There is such a thing as too much pork.


Speak for yourself.
 
2020-06-23 6:02:23 PM  

pounddawg: Vegis? Garlic bulbs? Or smoked queso but that takes some prep. below for approx 3 hrs. Stir half way through.

[Fark user image 750x562]


That looks great.  We have all kinds of queso recipes here in Texas - Is that one just what you see or is there anything "special" in there?
 
2020-06-23 6:02:42 PM  

rosekolodny: Ambivalence: Maybe a chicken or a turkey breast for variety.

There is such a thing as too much pork.

Breast is no.

Buncha legs tho... mmmms.


Oh  man - I do have shiat-load of chicken thighs in the freezer.  That's an idea!
 
2020-06-23 6:04:39 PM  

Cortez the Killer: Beef ribs. Adds some variety. It always seems to be pork when it comes to smoking. Hell, I've even smoked thick beef steaks, like ribeyes and porterhouses.


Damn, son - I forgot all about beef ribs.

OK - it's between chicken thighs and beef ribs now.
 
2020-06-23 6:09:56 PM  

UberDave: pounddawg: Vegis? Garlic bulbs? Or smoked queso but that takes some prep. below for approx 3 hrs. Stir half way through.

[Fark user image 750x562]

That looks great.  We have all kinds of queso recipes here in Texas - Is that one just what you see or is there anything "special" in there?


Nothin special.
 
2020-06-23 6:31:53 PM  

Ambivalence: Maybe a chicken or a turkey breast for variety.

There is such a thing as too much pork.


I make turkey breast on mine, and it's fantastic.
 
2020-06-23 6:50:26 PM  

Benevolent Misanthrope: Cortez the Killer: Beef ribs. Adds some variety. It always seems to be pork when it comes to smoking. Hell, I've even smoked thick beef steaks, like ribeyes and porterhouses.

Damn, son - I forgot all about beef ribs.

OK - it's between chicken thighs and beef ribs now.


Beef ribs are pretty outstanding.  I like them cooked until they're pretty soft though, and I don't know how smokers work.
 
2020-06-23 6:59:07 PM  

Benevolent Misanthrope: Cortez the Killer: Beef ribs. Adds some variety. It always seems to be pork when it comes to smoking. Hell, I've even smoked thick beef steaks, like ribeyes and porterhouses.

Damn, son - I forgot all about beef ribs.

OK - it's between chicken thighs and beef ribs now.


My problem with beef ribs is that there's a really high bone-to-beef ratio. Go with the chicken thighs. They'll be delicious. Or if you have a rack of lamb ribs those are delicious smoked.
 
2020-06-23 7:04:33 PM  
If you have a quality in-store made boudin, that smokes well. Factory packaged stuff won't work.

Smoke it no more than 4 hours, then eat some but refrigerate most of it. Then a day or so later, remove from the casing, patty it up and fry in bacon fat for an awesome addition to breakfast.
 
2020-06-23 7:05:06 PM  
I would go with poultry if that is a choice. A simple Montreal Chicken seasoning rub or Garkic/S&P/rosemary or thyme.

If you haven't done this... smoke some apples for desert.
Wash well, do not peel.
Core them, but don't break all the way through, doesn't have to be perfect.
Place in appropriate pan/tray.
Drizzle with honey (mostly inside), maybe sprinkle with a little cinnamon.
Some brandy in the center would work too...

Look on line for ideas, but it's pretty easy and incredibly delicious.
Good Luck and Guten Mahlzeit.
 
2020-06-23 7:06:16 PM  

Benevolent Misanthrope: Cortez the Killer: Beef ribs. Adds some variety. It always seems to be pork when it comes to smoking. Hell, I've even smoked thick beef steaks, like ribeyes and porterhouses.

Damn, son - I forgot all about beef ribs.

OK - it's between chicken thighs and beef ribs now.


You're running out of time.  Call me when it's ready.
 
2020-06-23 7:29:08 PM  

Smirky the Wonder Chimp: Mac n' Cheese is great smoked.  Alternately, you could season some corn on the cob with old bay and butter, wrap them in foil and let them go for a while. Potatoes are always a good choice. Just some of my favorites.


All of this.
 
2020-06-23 7:40:52 PM  
Potatoes, cut large. Little olive oil.
 
2020-06-23 7:52:24 PM  
I think we need some pictures when you're done.
 
2020-06-23 8:07:57 PM  

pounddawg: UberDave: pounddawg: Vegis? Garlic bulbs? Or smoked queso but that takes some prep. below for approx 3 hrs. Stir half way through.

[Fark user image 750x562]

That looks great.  We have all kinds of queso recipes here in Texas - Is that one just what you see or is there anything "special" in there?

Nothin special.


Is that real queso blanco or Oaxaca or velveeta? Because that looks delicious. Smoked pico de gallo with some meat...
 
2020-06-23 8:10:06 PM  

rosekolodny: Ooooh.  How about eggplant for baba ghanoush?


I like this idea.  A lot.
 
2020-06-23 8:11:10 PM  

dodecahedron: Smirky the Wonder Chimp: Mac n' Cheese is great smoked.  Alternately, you could season some corn on the cob with old bay and butter, wrap them in foil and let them go for a while. Potatoes are always a good choice. Just some of my favorites.

All of this.


Sometimes the classics are best.  Grilled food is comfort food.
 
2020-06-23 8:13:33 PM  
Going with chicken thighs and the sternums off those spare ribs.  Thanks to all for your suggestions - I've been taking notes.
 
2020-06-23 8:32:34 PM  

Ambivalence: There is such a thing as too much pork.


i.imgur.comView Full Size
 
2020-06-23 8:38:10 PM  

Benevolent Misanthrope: I didn't think ahead, so salmon is out - I haven't brined and dried it.  I have a few brats in the freezer.  Too hot to smoke cheese.  Any ideas?  I'd like to try something different.


Turkey breast, unbrined, pull at 153F.
 
2020-06-23 8:47:10 PM  

Benevolent Misanthrope: Going with chicken thighs and the sternums off those spare ribs.  Thanks to all for your suggestions - I've been taking notes.


I never cut off the riblets, but those should be tasty smoked up. Enjoy!

Also (csb-ish) our local wallyworld started carrying lamb breast on the cheap for whatever reason. Those would be freaking tits with either oak or vine cuttings.
 
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