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Smoked Chicken Buff Chick Dip was amazing, even the gf loved it and she's not a fan of spicy food. The applewood smoke flavor comes right through, I was afraid you might not taste it with the other flavors, but the smoke in the chicken is really prominent. Definitely awesome!
We also had smoked chicken on salads last night, really tasty
Looks really good Ack. I have noticed when I smoke things on the egg I have a hard time tasting the smoke flavor when I eat whatever it is the day of the cook. I feel like I taste the smokey flavor much more once it is reheated for some reason. Also feel like I still have not managed to get a smokey flavor much in my pork cut I do in my steak and chicken rather easily.
Strange, pork is usually the most accepting of smoke. What type of wood chunks/chips are you using, and how much?
Only thing I can think of is that I am over seasoning the outside of it to the point it is making such a thick bark and not allowing the smoke to get through.
I first did one I tried 4 chunk, then the next one 7, the last one I used 9 or 10 chunks spaced out throughout my lump so it would keep smoking. Typically have used a mixture of Hickory and Apple when doing a pork put. I recently restocked on wood chunks and now have a whole bunch of options. I have a bag of Hickory, Maple, Cherry, Pecan, and Mesquite now. I have only used the Mesquite to do steaks so far since it is normally a stronger smoke and since the steaks are not on very long it allows them to pick it up a hint of it quicker.
Just opening the container it is in in the refridgerator you can smell the smoked meat flavor. I reheat in either the oven of back on the grill depending on how much work I want to do.
liar...i saw your picture on the wall of fame there! it's a hot dog place with one of those eating challenges! eat a foot long hot dog in under 30 seconds and get your picture on the wall! Jason, you're famous!
Only thing I can think of is that I am over seasoning the outside of it to the point it is making such a thick bark and not allowing the smoke to get through.
I first did one I tried 4 chunk, then the next one 7, the last one I used 9 or 10 chunks spaced out throughout my lump so it would keep smoking. Typically have used a mixture of Hickory and Apple when doing a pork put. I recently restocked on wood chunks and now have a whole bunch of options. I have a bag of Hickory, Maple, Cherry, Pecan, and Mesquite now. I have only used the Mesquite to do steaks so far since it is normally a stronger smoke and since the steaks are not on very long it allows them to pick it up a hint of it quicker.
Ah, yeah if you're over seasoning and rubbing in the rub that could be blocking the smoke. You don't want to rub in the seasoning, just pat it down, not rub it in or it will block smoke. Sounds like you're using more than enough wood
So been wanting to do one of these for a while but the girlfriend doesn't like pork unless it is ribs or pulled pork. Not a fan of pork chops or pork tenderloins at all. She is doing a 3 day juice cleanse that she started yesterday so for 3 days I get to make all the meals that I want.
So yesterday I picked up a 2in thick tomahawk porkchop, sirloin filet, asparagus, and some potatoes.
The chop
Decided to do a stout brine so pulled out a good imperial coffee stout I had a bunch of.
All ready to go. Brine conisted of 12oz stout, 8oz water, 8 cloves of chopped garlic, brown sugar, black pepper, some mixed peppercorn, hot paprika, and salt.
Also made some beef kabobs with some Stubb's beef marinade I had bought a while back and never gotten around to trying yet.
After about 4hrs in the marinade
After 3hrs I couldn't wait any longer. Pulled it out, dried it off, and put some fresh ground black pepper on both sides.
On the egg she goes at 250 till she reaches 125 internal temp...
Chop had reached an internal temp of 125 and I opened up the egg till it got to a 600 degree dome temp. Time for a nice sear and quick cook of the beef kabobs and some asparagus.
Everything all finished
Let's Eat!
Very happy with how my first pork chop turned out. Overall was very tender. Ate all of it including cleaning the bones. The beef kabobs came out great too and could have been cooked even shorter even though I think they were only on for about 6 or 7min total. Still cause of the marinade they were very tender. Asparagus was the best I have ever made. Only 5min on the egg after the flip of the pork chop was the perfect amount of time to be softened a bit but still have a crunch.
lol...
if you read more closely...
he waited until she was not going to give him a hard time for getting his way.
not the same thing.
jason sits to peeeeee!!!!!!!!!!!!!!!!! (i do too...i hate piss platter in the night )
So Ace Hardware has a sale on Rockwood Hardwood lump going on until 8/31. Max 2 bags. At least on the Egg forum they swear about this beeing some of the best charcoal out there. I figured I would give two bags a shot but it will have to make a lot better food for me to switch to it full time at 2x the price of Royal Oak. I could see myself maybe switching though for long slow cooks and using Royal Oak for short hot cooks on the egg.
GF requested me to smoke some salmon for her to take to a work potluck, so of course I had to oblige, plus we've been doing clean eating so I was happy to smoke up some salmon for us. So I found the biggest fillet I could and went to work
Had to cut it in half to fit my Brinkmann, since I had all afternoon I did one at a time. Here's the one she's taking to work
Finished
And the half for us. Should have given her the smaller half to take to work
And since we had the smoker going we made some smoked deviled eggs with avocado instead of mayo, they were super good
It's been a crappy, rainy couple days, I did get out and start installing the massive stack of mods that I have for my pimp my smoker project. First was a simple one, I have burned my fingers a few times moving the smoke dampers, so I bought 4 of these handles for all 4 of the dampers. I installed the first one on my lid, starting out with a pilot hole and then working my way up since there were no directions on what size bits were needed. I have 3 more for the bottom 3 vents when I get time to work on the lower half mods
Then, the most nerve-wracking one yet, I had to drill my lid to make room for the larger thermometer, which wasn't fun. Here's the original stock hole
I used a unibit and drilled slowly until I got to the desired 13/16" hole diameter. Then I painted the bare metal with high temp black grill paint to protect from rust.
And here's the new River Country thermometer installed, way easier to read and see from inside the house.
This is round 2 of mods, I have a lot more parts sitting inside that need to be added, hopefully it will warm up a bit and I can get more stuff installed soon
GF requested me to smoke some salmon for her to take to a work potluck, so of course I had to oblige, plus we've been doing clean eating so I was happy to smoke up some salmon for us. So I found the biggest fillet I could and went to work
Had to cut it in half to fit my Brinkmann, since I had all afternoon I did one at a time. Here's the one she's taking to work
Finished
And the half for us. Should have given her the smaller half to take to work
Looks awesome!!
What temp did you smoke at and for how long? Prep/marinade??
What temp did you smoke at and for how long? Prep/marinade??
It was around 250 for an hour. I checked it at a half hour, 45 mins and an hour and it was done.
I don't marinade per se, I do a dry brine with fresh squeezed lime juice, hand ground sea salt and black pepper and some onion powder, then let it sit over night before smoking. Smoked with apple wood this time. I've been alternating between apple and cherry with my poultry and fish lately
Continued installing smoker mods yesterday, if I thought drilling the lid for the thermometer was stressful, drilling 6 holes in the body and lid was way more stressful, especially since I stepped up the holes with 3 different drill bits. Drilling steel is no joke!
After I drilled all the holes I painted them with 2 coats of high temp grill paint to prevent rust
Then installed my Unknown BBQ hinge. This thing fits perfectly and lines up with all the holes I drilled (thank God)
Now I don't have to hold the big ass heavy lid when I'm spritzing my meat or checking temps. It also lines up perfectly when it closes and seats right into the lip where it belongs. Very happy with this upgrade so far.
Also, the stock Weber smoker cover still fits with the hinge on, so couldn't be happier about that! Next up more mods
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