Who here smokes meat?

[Wendy'sChili 45]

Hey friends...had a great discussion on the HC server a few weeks ago but cannot remember who it was with. We were discussing smoking/grilling meat. I found a beautiful picanha yesterday and hope to smoke that bad boy up later this week.

[4estw1zzard 162]

(technically didn't smoke this but) just made some bomb pulled pork in the oven the other night with a lil 4lb bone in Boston butt cut. Poped her in for like 14 hours at 225^0F ... made my own dry rub with salt, garlic powder, peper, cayenne, and lil chilli. then i tied it up with sum fresh thyme .... hot danm was it good :p.... love cooking in general and learning new recipes.   always down to learn and share... made a few of my own hot sauces as well.

Quote

 I found a beautiful picanha yesterday and hope to smoke that bad boy up later this week

^^^^^

this sounds sooo good cant wait to hear how it goes

Edited January 29, 2020 by 4estw1zzard

[Pr1orz 157]

6 hours ago, 4estw1zzard said:

technically didn't smoke this but) just made some bomb pulled pork in the oven the other night with a lil 4lb bone in Boston butt cut. Poped her in for like 14 hours at 225^0F ... made my own dry rub with salt, garlic powder, peper, cayenne, and lil chilli. then i tied it up with sum fresh thyme .... hot danm was it good :p.... love cooking in general and learning new recipes.   always down to learn and share... made a few of my own hot sauces as well.

dude u make me hungry lol  

[Night Train 1669]

I was cheff in one of the Bosnians kitchen's, beside that i do my own, but here in Balkans maybe its other way to make it and prepared it. 

Explained in Balkan states :

Suho meso (literally: "dry meat") is a smoked beef or pork preparation eaten in Bosnian, Croatian, Serbian, and Montenegrin cuisine. The meat is cured in a coarse salt for multiple days before being hung to dry under a fire for multiple days or weeks, depending on the size of meat. This process is traditionally done in the winter to avoid the meat from spoiling. It is similar to Italian Bresaola, but there is no netting involved in hold the meat.

[kinkytinky 39]

that looks tasty!

[Weez3L 87]

On 1/29/2020 at 1:31 PM, Night Train said:

I was cheff in one of the Bosnians kitchen's, beside that i do my own, but here in Balkans maybe its other way to make it and prepared it. 

Explained in Balkan states :

Suho meso (literally: "dry meat") is a smoked beef or pork preparation eaten in Bosnian, Croatian, Serbian, and Montenegrin cuisine. The meat is cured in a coarse salt for multiple days before being hung to dry under a fire for multiple days or weeks, depending on the size of meat. This process is traditionally done in the winter to avoid the meat from spoiling. It is similar to Italian Bresaola, but there is no netting involved in hold the meat.

its called pickeling! you can do it with fish aswell you know

[Night Train 1669]

Yeaah i know mate, but i dont like to work on sea food , its not going well, but other speciality / the best

[Springfield- 128]

I read "Smoke meat" and I really thought  you were talking about  smoking like a joint... I gotta sleep.

[Wendy'sChili 45]

On 1/29/2020 at 7:31 AM, Night Train said:

I was cheff in one of the Bosnians kitchen's, beside that i do my own, but here in Balkans maybe its other way to make it and prepared it. 

Explained in Balkan states :

Suho meso (literally: "dry meat") is a smoked beef or pork preparation eaten in Bosnian, Croatian, Serbian, and Montenegrin cuisine. The meat is cured in a coarse salt for multiple days before being hung to dry under a fire for multiple days or weeks, depending on the size of meat. This process is traditionally done in the winter to avoid the meat from spoiling. It is similar to Italian Bresaola, but there is no netting involved in hold the meat.

That looks AMAZING! I LOVE Bresaola.....congrats, that process takes so much time and patience. Awesome!

 

[Weez3L 87]

On 2/14/2020 at 5:21 AM, Springfield- said:

I read "Smoke meat" and I really thought  you were talking about  smoking like a joint... I gotta sleep.

you thought smoke weed probably

[RENEGADE* 497]

I used to smoke foies gras at work. We used cherry wood from japan and did a quick hot smoke for 5 mins. One of my favorite things ever actually.

[Old Timer 56]

I grill every Sunday for the week. Beef, chicken, pork chops, steaks and fish. Love the taste of grilled/smoked food. Every thanksgiving we smoke a turkey (I'll never use the oven for a turkey again, ever) and many times throughout the year I'll smoke pork butts, hams, beer butt chicken. This year I want to try smoking lamb. Ever since I started doing meal prep for the week, we have saved so much time and money by having everything cooked and ready for the week. 

[CaptainCrunch 36]

@Old Timer sounds great! Have you ever tried deep frying turkey?  Comes out very good in my opinion.  My father used to compete in bbq competitions but I never got into it as much.  Some of his technique has rubbed off on me luckily.  I do some of my steaks and chicken over a piping hot Himalayan salt block.  Comes out nice  

[Old Timer 56]

3 hours ago, CaptainCrunch said:

@Old Timer sounds great! Have you ever tried deep frying turkey?  Comes out very good in my opinion.  My father used to compete in bbq competitions but I never got into it as much.  Some of his technique has rubbed off on me luckily.  I do some of my steaks and chicken over a piping hot Himalayan salt block.  Comes out nice  

I have deep fried turkey's in the past, many years ago. Once I started smoking them on the grill I never went back. Although I will admit that deep fried turkey is very good. Once the oil sears the outside it makes it so juicy. The oil is so damn expensive though. That was the biggest drawback. I'm interested in the salt block technique. Tell me more please, if you will.

[CaptainCrunch 36]

@Old Timer It’s literally just a big rectangular block of Himalayan salt, maybe 15”x10” and 2-3” thick.  You can set it on your grill and get it good and hot or right over a fire.  Lay your meat on and cook away.  It instills a little bit of salt into the meat but it’s not overwhelming.  No need to salt beforehand