food Jeff's Flog- homemade pastrami
- Thread starter Jeff H
- Start date
grantmichaels said:
JayT said:
I think I'm being shamed for leaving my own thread unattended.
Well, here is an update from the "I've never done that before".
Let's make wonton/eggroll or something that resembles them.
The gluten free wife wanted to try buckwheat flour, so that is why the dough is dark.
I ended up rolling them much thinner.
Cabbage, pulled pork, soy sauce.
I experimented with the shapes a bit.
I know I took a pic or two of them deep frying in the wok, but my phone hates me and didn't save them.
Plating pic with a quick stir fry .
The whole plate was drowned in a boutique Sriracha that my wife found on a business trip in Michigan.
Next time, the dough needs to even be thinner and no buckwheat. It tasted fine, but the kids bitched about the color until I was tired of hearing it.
More rice flour= crispier when frying. Win. 
I would open-carry that through a hippie commune ...
Nice.
Had I seen this two days ago, I'd have used my thawed pouch of pulled pork Asian-style instead of on a frozen waffle
Nice.
Had I seen this two days ago, I'd have used my thawed pouch of pulled pork Asian-style instead of on a frozen waffle
New Smoker: 18.5" WSM.
about 8 lbs of pork loin and 1-1/2 lb chicken breast. Pork loin went in around 8AM. Chicken around 10:30AM
I started with most of a chimney full of briquets as well as some apple and red oak chunks.
10:30 AM shot when I put on the chicken.
Another view, see all that sunshine Joyner?
And, 7-1/2 hours later, I pulled them off to rest. Ignore the one chicken breast, I couldn't wait to try it.
Ready to eat: Look at that smoke penetration. Man that tastes good.
Chicken
Overall, I would call this a success. About 1/4 of the pork was very dry at the end. Not sure what happened, but I'll just put that part in gravy I guess. The rest was very moist and tender. Chicken was about perfect cooked to 165deg. I put on a cajun rub with some added very hot paprika.
Some of the reading I did said to put a coat of oil over the pork. I didn't do that, but probably should have. It would have kept in more moisture.
Lessons learned:
-You can only leave the smoker alone for an hour or so. There was always something to fiddle with.
-1 chimney of briquets isn't really enough for an 8 hour smoke. Despite what the old men at HD said. I added about 1/3 chimney after about 5-6 hours when it couldn't hold 200 degrees anymore.
- Apple and red oak makes a nice flavor smoke
-170 degrees is too long to smoke pork and likely why part of it got so dry. Maybe 155-160 next time.
about 8 lbs of pork loin and 1-1/2 lb chicken breast. Pork loin went in around 8AM. Chicken around 10:30AM
I started with most of a chimney full of briquets as well as some apple and red oak chunks.
10:30 AM shot when I put on the chicken.
Another view, see all that sunshine Joyner?
And, 7-1/2 hours later, I pulled them off to rest. Ignore the one chicken breast, I couldn't wait to try it.
Ready to eat: Look at that smoke penetration. Man that tastes good.
Chicken
Overall, I would call this a success. About 1/4 of the pork was very dry at the end. Not sure what happened, but I'll just put that part in gravy I guess. The rest was very moist and tender. Chicken was about perfect cooked to 165deg. I put on a cajun rub with some added very hot paprika.
Some of the reading I did said to put a coat of oil over the pork. I didn't do that, but probably should have. It would have kept in more moisture.
Lessons learned:
-You can only leave the smoker alone for an hour or so. There was always something to fiddle with.
-1 chimney of briquets isn't really enough for an 8 hour smoke. Despite what the old men at HD said. I added about 1/3 chimney after about 5-6 hours when it couldn't hold 200 degrees anymore.
- Apple and red oak makes a nice flavor smoke
-170 degrees is too long to smoke pork and likely why part of it got so dry. Maybe 155-160 next time.
Nice. I've never though about just smoking a whole bunch of boneless breasts ... and I feel kind of stupid about it.
Well, actually, I've kind of crossed off chicken breasts, but maybe I'll try some smoked seeing this ...
I think MC says you can safely eat breast-meat at 160F, too, if you are feeling adventurous ...
I agree that you can't really leave the smoker unwatched ...
I think it must be the propane and pellet folks who are able to.
Looks good, though.
Well, actually, I've kind of crossed off chicken breasts, but maybe I'll try some smoked seeing this ...
I think MC says you can safely eat breast-meat at 160F, too, if you are feeling adventurous ...
I agree that you can't really leave the smoker unwatched ...
I think it must be the propane and pellet folks who are able to.
Looks good, though.
Hello long abandoned thread.
It has been a while but I finally had a chance to get the smoker fired up for Mother's day.
10# pork butt all rubbed and injected with apple juice. Ready for the smoker.
Basted it a few times with apple juice, but in hind sight, I doubt it was needed. It stayed plenty moist.
5 or so hours in it hit 165 degrees. Time to wrap it in foil to finish.
I put the pork on the lower rack and put the turkey on the top about this time. Turkey was brined overnight and then injected with brine for good measure right before I put it on the smoker. Then rubbed with a poultry rub.
Pork only made it to about 190 degrees and then just stalled. I pulled it after it sat at 190 for 90 minutes or so. Total time on the smoker was a little more than 10 hours.
Just fell apart. Perfect.
And the turkey. About 4 hours or so for the 6 pound breast @225 deg.
It has been a while but I finally had a chance to get the smoker fired up for Mother's day.
10# pork butt all rubbed and injected with apple juice. Ready for the smoker.
Basted it a few times with apple juice, but in hind sight, I doubt it was needed. It stayed plenty moist.
5 or so hours in it hit 165 degrees. Time to wrap it in foil to finish.
I put the pork on the lower rack and put the turkey on the top about this time. Turkey was brined overnight and then injected with brine for good measure right before I put it on the smoker. Then rubbed with a poultry rub.
Pork only made it to about 190 degrees and then just stalled. I pulled it after it sat at 190 for 90 minutes or so. Total time on the smoker was a little more than 10 hours.
Just fell apart. Perfect.
And the turkey. About 4 hours or so for the 6 pound breast @225 deg.
Wrap at 168ish and it will climb quickly then open foil and let the bark come back to dry and yummy.tctenten said:
Both proteins look awesome Jeff!!!
I went to the freezer to get out some pulled pork and the freezer was empty. 
Time to make some more. 
Sam's club only sells butts in packages of two.
Oh darn. I guess I am forced to smoke both of them.
Good price though. Almost as much as one butt at Kroger.
Lighting up the WSM on Sunday. Should be a good day.
Based on how good the last one turned out, I don't imagine I will do anything different. It was soo juicy and tender.
Time to make some more. Sam's club only sells butts in packages of two.
Good price though. Almost as much as one butt at Kroger.
Lighting up the WSM on Sunday. Should be a good day.
Based on how good the last one turned out, I don't imagine I will do anything different. It was soo juicy and tender.
JH - Nice!
tc - 11 lbs, also Nice!
tc - 11 lbs, also Nice!
I'm a little jelly of all the smoked meats coming done this morning!
