What have you smoked lately? Q-view...

12/3/12 @ 11:05 PM
ORIGINAL POST
Gator43
Gator43
USER since 8/1/01
Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.
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Displaying 1 to 10 of 179 Posts
9/19/18 @ 11:27 PM
migr8r
migr8r
USER since 2/8/11

Smoked a 1/2 bushel of habaneros for a hot sauce that I make. After seeding them and having the smoked peppers inside my house, breathing is not the typical pleasant experience that it normally is. 

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9/17/18 @ 9:13 PM
12packabs
12packabs
USER since 12/19/06

I have always read, and experienced, that reheated smoked meat is NEVER as good as fresh.  Pulled pork is one of the more forgiving meats to reheat, however.  Save ALL the juice and use it during the reheat.  You might fortify it with beef or pork stock as well if you don't have enough original drippings.

If you asked about doing this with a brisket, I'd say absolutely not.

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9/17/18 @ 8:09 PM
doohop65
doohop65
USER since 2/23/10

I always pull mine when they are smoked. If you don’t need it right away let it cool down below 100 degrees. The juice will redistribute nicely and pull well. 


When you reheat use some finishing sauce sauce or a touch of apple cider vinegar when you reheat. It will be great. 

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9/17/18 @ 6:38 PM
AllDayIDreamAboutSmallies
AllDayIDreamAboutSmallies
USER since 3/14/06

I am planning on smoking a pork shoulder  Thursday but not serving until Saturday.  Would it be better to pull it right away and re heat for sammies on Saturday or just wait until Saturday when I warm it up then?  Thanks in advance!


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8/27/18 @ 7:54 AM
kvandehei33
kvandehei33
USER since 12/19/11

eyesman - thanks for that tip, checked LL last minute and I'm glad I did. Ended up putting half in the brine overnight and the other half for about 3 hours in the AM. The shorter brine batch turned out great, the overnight batch was borderline too salty to eat. I made a cream cheese dip out of the salty stuff and that turned out great.

Definitely something I'll try again with some tweeks. I think for the brine I'll go heavier on the sugar and even lighter on the salt.

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8/24/18 @ 3:07 PM
phishin phool
phishin phool
USER since 4/5/08

Oooppps...oh wow man, I must be on the wrong thread...???

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8/24/18 @ 12:13 PM
eyesman
eyesman
USER since 1/7/02

I have smoked crappies in the past. Scaled, gutted, took off the head and tail and then scrubbed out the rib cage as there is a blood/fat deposit there. Used my standard brine. Shortened the brine time to 3-4 hours as they got salty with the usual 8 -10 hours. Once smoke flavored it doesn’t take long to finish them. 

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8/24/18 @ 10:41 AM
kvandehei33
kvandehei33
USER since 12/19/11
Anyone ever smoked any crappies? Wondering if there is a special brine to use or if the generic fish brine would work good enough. Trying to use up some of last winters catch with the hardwater season right around the corner.

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8/18/18 @ 7:50 PM
12packabs
12packabs
USER since 12/19/06

I may be a bit lazy and did not want to go back and read the entire thread. I just got my hands on a full pork belly, not sure how to make it.  I got a recipe for pork belly burnt ends for a Thai-based sandwich.  Anyone have any good ideas?  Obviously I'll smoke it....but smoked pork belly recipes are not as common as butts and briskets....

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8/8/18 @ 4:49 PM
BugleTrout
BugleTrout
USER since 9/27/01

BTW, 35 lbs of pulled pork is waaay to much for 60 people including about a dozen 18-19 year old boys. But the wife didn’t want to run outta chow.  At least it freezes well so we’ll be eating it for quite some time.  At least it turned out scrumptious.

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Displaying 1 to 10 of 179 Posts