Things I've Never Tried - Page 2

Westexbbq · 12-26-2007, 07:41 PM

Here's one;
http://www.bbq-brethren.com/forum/sh...cken+lollipops
most recent, I think.

(can't believe this thread is still on topic.)

SmokeInDaEye · 12-30-2007, 09:21 PM

Just finished trimming some "pork cushion meat" I found at the store yesterday. Seems to be parts of a boneless shoulder and the 9.75# bag contained about 9 odd pieces. After a little trimming of fat and silver skin, I actually wound up with 7 fairly consisted pieces, shaped sort of like mini pork roasts. Plan to inject, rub, then cook them to about 200* unless someone knows better?

My pork bellies are done curing and will cook the cushion meat and bacon tomorrow. Should be interesting.

Lakeside Smoker · 12-31-2007, 07:19 AM

Clint, I made these with the recipe from this thread. I added some pepper corns and sliced jalapeños. Thanks! I did some panko crusted pan seared haddock with these as a condiment and they were great.

N8man · 12-31-2007, 07:46 AM

Quote:

Originally Posted by Lakeside Smoker

Pickled Calamari?

lunchlady · 12-31-2007, 12:48 PM

Panko... what the hell is that? :~

Lakeside Smoker · 12-31-2007, 01:26 PM

Quote:

Originally Posted by N8man

Pickled Calamari?

yum!!

Quote:

Originally Posted by lunchlady

Panko... what the hell is that? :~

I think you might know what that stuff is.

SmokeInDaEye · 12-31-2007, 09:07 PM

Man, Mike. A jar is so much smarter than a ziplock bag. Here's pix of the bacon before it went on the morning and the pork "cushions" going onto the chargriller. Haven't used that thing in a while, especially in coldish temps. Figured they'd be done much sooner but I'm almost there (bacon is about to be sliced).

MilitantSquatter · 12-31-2007, 09:43 PM

Please explain the dual smoker set up...

bigabyte · 12-31-2007, 10:11 PM

Quote:

Originally Posted by MilitantSquatter

Please explain the dual smoker set up...

Looks more like a smoker to aluminum pan setup to me

Rub-A-Dub · 12-31-2007, 10:26 PM

wounder if you had enough pans and pipe if you could do a whole pig cut up.

SmokeInDaEye · 01-01-2008, 12:10 AM

And the end result...Took a little longer than I figured but that pork cushion tastes great! Making lobster and crab omeletes with home made bacon in the morning to kick off the new year with a bang!

SmokeInDaEye · 01-01-2008, 12:46 AM

Quote:

Originally Posted by MilitantSquatter

Please explain the dual smoker set up...

Sorry. Thats a poor man's cold smoker I made up. The bacon (pork belly) is in the pan and a light amount of smoke is feeding into it for 6 hrs or so. We'll see what it tastes like when I fry it tomorrow...

CajunSmoker · 01-01-2008, 07:16 AM

Bacon looks good Clint

What cure did you use and what type of smoke wood?

SmokeInDaEye · 01-01-2008, 03:27 PM

Quote:

Originally Posted by CajunSmoker

Bacon looks good Clint

What cure did you use and what type of smoke wood?

Actually did a wet cure. About a gallon of water and 8 oz of buckboard bacon cure for 3 days. Smoked for 7 hours with hickory at a very low temp (about 78 degrees when I first checked it).

Forgot to take a picture after cooking but here's leftovers.

12-26-2007, 07:41 PM	#16
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Here's one; http://www.bbq-brethren.com/forum/sh...cken+lollipops most recent, I think. (can't believe this thread is still on topic.) __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

12-30-2007, 09:21 PM	#17
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Just finished trimming some "pork cushion meat" I found at the store yesterday. Seems to be parts of a boneless shoulder and the 9.75# bag contained about 9 odd pieces. After a little trimming of fat and silver skin, I actually wound up with 7 fairly consisted pieces, shaped sort of like mini pork roasts. Plan to inject, rub, then cook them to about 200* unless someone knows better? My pork bellies are done curing and will cook the cushion meat and bacon tomorrow. Should be interesting. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 05-15-2012 at 11:17 AM..

12-31-2007, 07:19 AM	#18
Lakeside Smoker is one Smokin' Farker Join Date: 01-17-07 Location: Methuen, MA	Clint, I made these with the recipe from this thread. I added some pepper corns and sliced jalapeños. Thanks! I did some panko crusted pan seared haddock with these as a condiment and they were great. __________________ Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King

12-31-2007, 12:48 PM	#20
lunchlady is one Smokin' Farker Join Date: 01-05-06 Location: Rockland, MA	Panko... what the hell is that? :~ __________________ [I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I]

12-31-2007, 09:07 PM	#22
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Man, Mike. A jar is so much smarter than a ziplock bag. Here's pix of the bacon before it went on the morning and the pork "cushions" going onto the chargriller. Haven't used that thing in a while, especially in coldish temps. Figured they'd be done much sooner but I'm almost there (bacon is about to be sliced). __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 05-15-2012 at 11:23 AM..

12-31-2007, 09:43 PM	#23
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Please explain the dual smoker set up... __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

12-31-2007, 10:26 PM	#25
Rub-A-Dub Full Fledged Farker Join Date: 08-18-07 Location: seeley, ca	wounder if you had enough pans and pipe if you could do a whole pig cut up. __________________ :icon_cool 1 Smoke-N-Pit offset 1 UDS!! 1 Turkey Fryer 1 Homebuilt reverse flow 1 18" Weber

01-01-2008, 12:10 AM	#26
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	And the end result...Took a little longer than I figured but that pork cushion tastes great! Making lobster and crab omeletes with home made bacon in the morning to kick off the new year with a bang! __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 05-15-2012 at 11:23 AM..

01-01-2008, 07:16 AM	#28
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	Bacon looks good Clint What cure did you use and what type of smoke wood? __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

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