Coffee and smoke!
food Cooking on the Pit Boss Copperhead pellet smoker
- Thread starter Rajun Gardener
- Start date
A little over 2 hours and time to spritz. I'm using apple juice, a little soy sauce and rice vinegar today.
Did I mention we're having tacos today?
It's smelling good in here, I have the salsa simmering then I'll let it sit till serving time to meld all those flavors.
Roasted tomatillos, garlic, hatch peppers and onion.
cleaned the peppers and diced ready for the whizzbanger
In the pool with cilantro, salt and pepper
Magic sauce
simmering now to thicken and cook everything
It's smelling good in here, I have the salsa simmering then I'll let it sit till serving time to meld all those flavors.
Roasted tomatillos, garlic, hatch peppers and onion.
cleaned the peppers and diced ready for the whizzbanger
In the pool with cilantro, salt and pepper
Magic sauce
simmering now to thicken and cook everything
Wrapped in paper after 5 hours of smoke.
I'm not sure the brisket will be done when company comes over so I called an audible.
All the recent talk about fajitas made me crave some, I'm using the suggested marinade. 3 parts pineapple juice, 2 parts soy sauce and 1 part water.
Cleaned up and seasoned, they were so long I had to cut these in half.
FYI! A can of sliced pinapples will give you a cup of juice and the grilled pineapples should go fantastic in fajitas too.
I used the last gallon ziplocks yesterday so in a container for a while.
All the recent talk about fajitas made me crave some, I'm using the suggested marinade. 3 parts pineapple juice, 2 parts soy sauce and 1 part water.
Cleaned up and seasoned, they were so long I had to cut these in half.
FYI! A can of sliced pinapples will give you a cup of juice and the grilled pineapples should go fantastic in fajitas too.
I used the last gallon ziplocks yesterday so in a container for a while.
Yeah, that's corn just microwaved to soften them up.
I played with the smoker while being lazy for most of the day.
I used SR's rub and it came out perfect.
Cooked a rack for 4.? hours unwrapped dry style except a few spritzing and reseasoned the last 15 minutes.
Even the scooby snacks were good!
Threw together a simple vegetable medley Au Gratin with a white sauce and cheese, baked a while then under the broiler
Made a rice dressing mix for sides
Sliced ribs after resting a bit
Finally made a plate with rice topped with that dressing mix and a little hot sauce for good measure and some Head Country Apple Habanero for dipping.
The ribs were on point, perfect chew
And that Au Gratin was creamy and delicious, it had a holiday flavor due to me adding a dash of pumpkin spice to the cream sauce!
I used SR's rub and it came out perfect.
Cooked a rack for 4.? hours unwrapped dry style except a few spritzing and reseasoned the last 15 minutes.
Even the scooby snacks were good!
Threw together a simple vegetable medley Au Gratin with a white sauce and cheese, baked a while then under the broiler
Made a rice dressing mix for sides
Sliced ribs after resting a bit
Finally made a plate with rice topped with that dressing mix and a little hot sauce for good measure and some Head Country Apple Habanero for dipping.
The ribs were on point, perfect chew
And that Au Gratin was creamy and delicious, it had a holiday flavor due to me adding a dash of pumpkin spice to the cream sauce!
I made a small batch of tasso and it came out fantastic.
Ingredients:
1 pork butt sliced into 1" x 2" strips
andouille seasoning, I used Targil's from Opelousas La, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below.
For the cure:
1 cup of brown sugar
1/2 cup of salt
1/2 cup of white sugar
1 tsp of cure #1, prague powder #1
1 gallon of water
Directions:
mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days.
After 2 days of brining, rinse meat to remove brine and pat dry with paper towels.
Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge.
After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil
Hang in smoker and let air dry for an hour then start smoking
Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165
Remove and let cool to room temperature
Vacuum package and freeze till needed.
Here's a short video of the process, sorry about the lighting.
https://www.youtube.com/watch?v=iXZ3Ntium0s&feature=youtu.be
Ingredients:
1 pork butt sliced into 1" x 2" strips
andouille seasoning, I used Targil's from Opelousas La, it's perfectly spicy and the prices are cheap with reasonable shipping. It's not listed on the website so you have to call to get it. While you're ordering make sure to get all the other spice blends they offer. I'll leave a link below.
For the cure:
1 cup of brown sugar
1/2 cup of salt
1/2 cup of white sugar
1 tsp of cure #1, prague powder #1
1 gallon of water
Directions:
mix cure and add meat to a bowl or bag, make sure meat is covered and let sit in the fridge for 2 days.
After 2 days of brining, rinse meat to remove brine and pat dry with paper towels.
Season meat heavy with the andouille seasoning and marinate for 2 days in the fridge.
After 2 days remove and spread meat on a cooling rack to let the juices drip and dry for 2 hours, it's cured and won't spoil
Hang in smoker and let air dry for an hour then start smoking
Smoke the meat for 4 hours at 150 then bump the temp up to 200 for another 2 hours or till the meat gets to 165
Remove and let cool to room temperature
Vacuum package and freeze till needed.
Here's a short video of the process, sorry about the lighting.
https://www.youtube.com/watch?v=iXZ3Ntium0s&feature=youtu.be
It's like ham but dryer and with attitude. Too spicy for most people to eat but fantastic in dishes. Did you watch the vid, I splained that.
You don't need a kit to brine anything, use a bucket for a turkey or ziplocks for smaller cuts.
You don't need a kit to brine anything, use a bucket for a turkey or ziplocks for smaller cuts.
I didnt watch the video, I only have limited data right now, I need to get the internet turned on at the house, I miss YouTube.
I thought about a bucket for brining, but this one from bed bath and beyond looks pretty cool lol
https://www.bedbathandbeyond.com/store/product/the-briner-22-qt-ultimate-brine-container-in-white/5009955?skuId=63430875&gclsrc=aw.ds&&mrkgcl=609&mrkgadid=3254088494&rkg_id=0&enginename=google&mcid=PS_googlepla_nonbrand_brand_local&product_id=63430875&adtype=pla&product_channel=local&adpos=1o1&creative=233266395762&device=m&matchtype=&network=g&gclid=CjwKCAiAqqTuBRBAEiwA7B66hZUhUnQIk8fKLkOB-0XACyMru-YnU5aSS6gEhWGNTTykRRvecFepKxoCygcQAvD_BwE
I'm pretty broke right now, so a 5 gallon bucket might be what I end up using
I thought about a bucket for brining, but this one from bed bath and beyond looks pretty cool lol
https://www.bedbathandbeyond.com/store/product/the-briner-22-qt-ultimate-brine-container-in-white/5009955?skuId=63430875&gclsrc=aw.ds&&mrkgcl=609&mrkgadid=3254088494&rkg_id=0&enginename=google&mcid=PS_googlepla_nonbrand_brand_local&product_id=63430875&adtype=pla&product_channel=local&adpos=1o1&creative=233266395762&device=m&matchtype=&network=g&gclid=CjwKCAiAqqTuBRBAEiwA7B66hZUhUnQIk8fKLkOB-0XACyMru-YnU5aSS6gEhWGNTTykRRvecFepKxoCygcQAvD_BwE
I'm pretty broke right now, so a 5 gallon bucket might be what I end up using
I wouldn't waste money on that bucket, any bucket will work. Use a cooler if you have one big enough, just keep bags of ice inside to keep it cool. You can inject and brine to speed up the process.
Just use a bowl and put the lid on to hold it below the surface.
You got that right, I have many one use items to store already.