Agree completely - Definitely falls into the appetizer class rather than a meal. Just too rich to eat more than a couple.
Smoking Meat Questions and Discussion
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Cleaned off the garden this weekend. Seems the heat in the jalepenos were hit or miss this year mostly a miss. Even had a few poblano peppers. Stuffed with Italian sausage, cream cheese, pepper jack cheese, and some AE party dip and a little Bull Sh!t seasoning. Will add some BBQ rub and smoke, then drizzle with some bourbon BBQ sauce and AE party dip.
Blue Barn BBQ in Cedar Falls has belly burnt ends as a regular menu item. Calls them crack bites. I pretty much get them every visit, they are incredible. I think he smokes them a bit longer and now that you mention it, must carefully select the meat or trims just right. Usually you get one layer of fat and one or two layers of meat.
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I think this is the key honestly. I intentionally chose one that appeared meatier, but there were still two layers of fat and meat. I think if I shaved the outer layer down, or off entirely, it would have made a better product.
I got an odd request from someone and I’m not sure how to go about it. They were wondering if I could smoke a precooked turkey breast to slice for lunch meat. I’m worried about bacteria with a smoke tube and overcooking it with heat. Any suggestions?
I would slice a cold piece off and see how dry it already is. Warm slowly in olive oil and a litle liquid smoke to taste? I think that is a challenge, to me turkey breast is like pork loin (not tenderloin) you get one chance after that first cook, every attempt is trying to cover a bit of dryness. Low heat and olive oil works best for me with dry leftovers. Maybe it was a bit undercooked and it will still have life. Inject? Too much work? Just buy a new one and smoke it and take theirs for a turkey/gravy dinner this winter.
I'm no expert but Maybe you could heat it at a low temp with some smoke but I really don't think it would take much smoke. Like you said, odd request
It is an odd request. Idk if anyone knows Dutchman’s down in SE Iowa but my FIL brings a lot of discount meat back with him from hunting. I’m hesitant to eat any of it because although it’s generally frozen solid, a lot of it is expired. He brought us back some sausage that was over two years.
This is one of those purchases.
I found this, might help, maybe not, but sounds like your exact situation...
www.smokingmeatforums.com
Smoking precooked turkey breast
Hello all, I've been looking through this forum for some, but I haven't had anything to share since I'm still new to smoking. I read the smoking-meat article about double smoking a ham, and I'm wondering if the same thing can apply to a pre-cooked boneless turkey breast. For Easter, my mother...
www.smokingmeatforums.com
I found this, might help, maybe not, but sounds like your exact situation...
Smoking precooked turkey breast
Hello all, I've been looking through this forum for some, but I haven't had anything to share since I'm still new to smoking. I read the smoking-meat article about double smoking a ham, and I'm wondering if the same thing can apply to a pre-cooked boneless turkey breast. For Easter, my mother...
Looks like low and slow until a decent int temp and pull it.
Seems to have worked for those guys. I've never smoked a precooked turkey breast, but I have smoked a ham and didn't have much luck. It just didn't take on that much smoke. Hopefully this works with the turkey.
Not very optimistic. The pellet grill doesn’t smoke a ton and I’ve found lately the smoke tube for an extended period doesn’t burn well and makes **** really bitter. I tried adding some smoke on the last butt and you could taste the bad smoke.
I’m to the point I want a dedicated smoker but that’s going to be a hard sell. We’ve got a Weber kettle, a blackstone, a Weber gasser, my Pitboss and a tailgater Weber gasser.
Just grab one, with that collection she won't notice one more.
TBH, I'm jealous (in a friendly way)
Why not just do a whole bird? I would have tried the smoke tube but as you said, that can have variable results. I’ve not mastered that yet.
I too thought about a dedicated smoker like a pellet. I've got a Weber Kettle and have used the Smokenator for years https://www.smokenator.com/. The biggest complaint I have is you need to baby sit it, but I've been getting it dialed in lately.
I've also got a Pit Barrel Cooker and am going to smoke a whole chuck tomorrow. Anyone have experience with a chuck? I am just going to cover it with mustard as my binder and a Meat Church rub I picked up. Wrap it at about 160 and let it go until 200 or so. Anything I should know?
I bought a Weber Kamado four years ago and it has replaced all of my other outside cookers. It can do low n slow for 36 hours without adding fuel or touching any air dampers once it settles in. It can also cook a steak at 800 degrees. It is perfect.
I do my smoking in a Weber. They have this accessory that is designed for low and slow that I have thought about.
https://www.weber.com/US/en/accesso...-et--slow-kit-–-22”-charcoal-grills/9980.html
Currently brining a pork loin. Almost the same brine I use for turkey on Thanksgiving. Apple cider, water, sugar, kosher salt, peppercorns, smashed garlic, sliced orange and lemon, sprigs of rosemary, and bay leaves. Going for a 24 hour brine and then smoke at 150 for an hour and then turn in up to 250 to get it to around. 145. I'm not afraid of it drying out at that temp due to it being wet brined for 24 hours.
I've always been 100% LumberJack Competition Blend for everything I smoke. Too much work to switch back and forth.
