Kyle Serlington
Full Fledged Farker
- Joined
- Jun 11, 2014
- Location
- Binghamton, NY
yesterday was 45 degrees and that's pretty rare for january in upstate NY, so i decided to load up my smoker. wings for lunch, ribs for dinner, and then chuck, pork belly, and sausage for other meals over the next few days
i used mostly hickory with a little bit of apple. i was hoping to run it at 250 but it settled in at 275 for most of the day, even though it got up to 300 for a while (why couldn't it have run that way a coupe weeks ago when i did brisket?!)...
here's everything raw on the smoker
Sausage was done first. it took maybe an hour and a half and it was overdone. i ate half of one for a snack and then saved the rest. it wasn't dried out by any means but the casing had shriveled up quite a bit. i dig the smoke ring on it though
next up was the wings. i brined them for 2.5 hours, which i've never done with wings before. i liked the texture but it was definitely a little too salty. if i brine wings again i might do a special rub for em with little or no salt. i made a honey sriracha sauce for them that came out pretty good. i did 2 parts honey, one part BBQ sauce, and one part sriracha sauce, with a little bit of butter thrown in to tone down the heat a little. i also had a bottle of sauce from Wiley's BBQ in Savannah Georgia that my friend brought up for me for x-mas, so i tried some of that sauce on some wings too. it's a good sauce, but there's a lot of smoke flavor in the sauce that kinda masked the meat...
i didn't take any pics of the pork belly since i didn't slice it and eat it yet, but that came off shortly after the wings. I ended up wrapping the chuck in butcher paper and kept it on with the ribs. I let the ribs go on a little too long, i should have set the sauce on them a half hour earlier than i did, and even though they were a little too tender they weren't falling apart, they were very good and i got the perfect bend out of them! this pic was right before i sauced them
I made a BBQ sauce using peach preserves and some coke, but the peach flavor didn't come through as much as i had hoped. it was a nice sweet sauce though and i like sauces on the sweet side for ribs. i set the sauce for about a half hour. some of the ends were a bit dried out but the rest of the meat was moist and tender. i did things a little different this time. usually i mop ribs but this time i didn't. sometimes i wrap, but other times i'll just set them on foil so they sit in their juices a little, but i didn't this time. i also usually score the membrane instead of fully removing it. this time i didn't touch the membrane. i'm not gunna say that's why they came out so good, but maybe there's something to it
after the ribs came off the temp was getting a little too low. so i set the oven to 325 and put the chuck in there for another 2 hours (7.5 total). i actually forgot about it at one point then i remembered and rushed out of my room and checked. probe tender at 209, i guess i caught it in time! i let it rest on the counter and then put it in the fridge, i'm gunna make sandwiches out of it later this week with some peppers and onions
this morning i made some biscuits and they were some of the best ones i've ever made. i watched a youtube video and it turned out i used to cut the butter in too much. i left it a little more coarse this time and it really helped, i'm going to be making them a lot more often now!
made a sausage and cheese sandwich! very good!
thanks for lookin!
i used mostly hickory with a little bit of apple. i was hoping to run it at 250 but it settled in at 275 for most of the day, even though it got up to 300 for a while (why couldn't it have run that way a coupe weeks ago when i did brisket?!)...
here's everything raw on the smoker
Sausage was done first. it took maybe an hour and a half and it was overdone. i ate half of one for a snack and then saved the rest. it wasn't dried out by any means but the casing had shriveled up quite a bit. i dig the smoke ring on it though
next up was the wings. i brined them for 2.5 hours, which i've never done with wings before. i liked the texture but it was definitely a little too salty. if i brine wings again i might do a special rub for em with little or no salt. i made a honey sriracha sauce for them that came out pretty good. i did 2 parts honey, one part BBQ sauce, and one part sriracha sauce, with a little bit of butter thrown in to tone down the heat a little. i also had a bottle of sauce from Wiley's BBQ in Savannah Georgia that my friend brought up for me for x-mas, so i tried some of that sauce on some wings too. it's a good sauce, but there's a lot of smoke flavor in the sauce that kinda masked the meat...
i didn't take any pics of the pork belly since i didn't slice it and eat it yet, but that came off shortly after the wings. I ended up wrapping the chuck in butcher paper and kept it on with the ribs. I let the ribs go on a little too long, i should have set the sauce on them a half hour earlier than i did, and even though they were a little too tender they weren't falling apart, they were very good and i got the perfect bend out of them! this pic was right before i sauced them
I made a BBQ sauce using peach preserves and some coke, but the peach flavor didn't come through as much as i had hoped. it was a nice sweet sauce though and i like sauces on the sweet side for ribs. i set the sauce for about a half hour. some of the ends were a bit dried out but the rest of the meat was moist and tender. i did things a little different this time. usually i mop ribs but this time i didn't. sometimes i wrap, but other times i'll just set them on foil so they sit in their juices a little, but i didn't this time. i also usually score the membrane instead of fully removing it. this time i didn't touch the membrane. i'm not gunna say that's why they came out so good, but maybe there's something to it
after the ribs came off the temp was getting a little too low. so i set the oven to 325 and put the chuck in there for another 2 hours (7.5 total). i actually forgot about it at one point then i remembered and rushed out of my room and checked. probe tender at 209, i guess i caught it in time! i let it rest on the counter and then put it in the fridge, i'm gunna make sandwiches out of it later this week with some peppers and onions
this morning i made some biscuits and they were some of the best ones i've ever made. i watched a youtube video and it turned out i used to cut the butter in too much. i left it a little more coarse this time and it really helped, i'm going to be making them a lot more often now!
made a sausage and cheese sandwich! very good!
thanks for lookin!
