The Thin Blue Smoke Thread X - A decade of BBQ
- Thread starter Jim
- Start date
Dang it guys, I don't have time to be smoking ribs right now, but I'm building up a massive craving with all the photos being posted.
Going to be doing a pork butt and packer brisket tonight.
- Thread starter
- #44
I'm doing a pork brisket and a packer butt.
They're finally on.
- Thread starter
- #47
More pepper!
KC style house made rub. Life can be good....
Beans and corn on the cob to follow.
For some reason I feel the need to smoke a brisket.
Always a good time for brisket!!
Polled pork, Montreal smoked meat, and ribs..... all smoked!
For Smoked meat;
5 Day cure in brine @ 1.5% with nitrates and pickling spice. Then, I rub, wait 24h, then inject, wait 24h again, then smoke while spritzing every 1h with Apple juice\stock. smoke for 6-8h @ 225-250F. Then sauce, wrap in foil, and let go for another 3-4H until it hits 195-200F. Let rest for an hour and serve.
FYI, I used to be a cook in fine dining... Glad I left the industry, but so glad I have the skills I do now.
For Smoked meat;
5 Day cure in brine @ 1.5% with nitrates and pickling spice. Then, I rub, wait 24h, then inject, wait 24h again, then smoke while spritzing every 1h with Apple juice\stock. smoke for 6-8h @ 225-250F. Then sauce, wrap in foil, and let go for another 3-4H until it hits 195-200F. Let rest for an hour and serve.
FYI, I used to be a cook in fine dining... Glad I left the industry, but so glad I have the skills I do now.
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Is that a Miyabi knife?
- Thread starter
- #55
Lots of love in that kitchen! Bravo.
It's a VG10 Echizen. It's my cheapest, and one of my favorite knives.... The bolster gives it a nice weight, and I find VG10 holds an edge for frickin ever.
Longer than my White #2, white #1, Blue #2, and Super Blue steel knives.... *shrug*
...and thanks Jim! I have more food pics than anything else... maybe I'll make a thread....
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Man, that looks beautiful.It's a VG10 Echizen. It's my cheapest, and one of my favorite knives.... The bolster gives it a nice weight, and I find VG10 holds an edge for frickin ever.
Longer than my White #2, white #1, Blue #2, and Super Blue steel knives.... *shrug*
...and thanks Jim! I have more food pics than anything else... maybe I'll make a thread....
What cut do you use for Montreal smoked meat? I haven't had any since my visit to Montreal in 2002.
Doh- I realized the answer shortly after asking it.
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Some of my tools.
