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The Smoking Thread
- Thread starter RanzB
- Start date
Sooo...i picked up another pork belly yesterday so 4 are busy curing at the moment and will all be smoked Sunday. In addition to that I will be making chicken wings and beef short rib (rib style)!
agustino
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- Apr 7, 2019
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I want to laugh but i cant
People are taking smoking as easy as eating
How about smoke related diseases
So smoked some chicken wings, short rib and bacon yesterday
So, here is what I learnt for yesterdays smoke. Please note that I am pretty good at making food.
Bacon was superb ( no issues here at all). Wings were amazingly soft and juicy and short rib looked great but
Wings and short ribs were SOOO salty. I brined these which I dont typically do but then didnt click and had loads of salt in the rub will never ever make that mistake again.
The short rib was also a bit on the tougher side. I am wondering if I should marinade this? Any suggestions - our RSA beef is way leaner than US beef and I dont want to go waygu. Please note it was smoked low and slow for 7 hours at 225f foiled for last 2 hours and rested 30 min. Any advice on this point would be appreciated. I have never ever had such an epic food fail in my life.
Haha even the dog is licking his lips
Loaded up (bacon is 1.5kg here)
2.5hour check in
Done - had some for breakfast (this is how I will be getting my bacon from now on)
Short rib done
So, here is what I learnt for yesterdays smoke. Please note that I am pretty good at making food.
Bacon was superb ( no issues here at all). Wings were amazingly soft and juicy and short rib looked great but
Wings and short ribs were SOOO salty. I brined these which I dont typically do but then didnt click and had loads of salt in the rub will never ever make that mistake again.
The short rib was also a bit on the tougher side. I am wondering if I should marinade this? Any suggestions - our RSA beef is way leaner than US beef and I dont want to go waygu. Please note it was smoked low and slow for 7 hours at 225f foiled for last 2 hours and rested 30 min. Any advice on this point would be appreciated. I have never ever had such an epic food fail in my life.
Haha even the dog is licking his lips
Loaded up (bacon is 1.5kg here)
2.5hour check in
Done - had some for breakfast (this is how I will be getting my bacon from now on)
Short rib done
Looks like you made good use of all of that space.
I personally prefer cold smoking bacon after curing, yours does look good!
Regarding your excess salt mishap, I've done similar and for this reason I prefer to use rubs which are light in salt (I always make my own rubs).
I smoked beef short rib for the first time a few weeks ago and I was very underwhelmed with the result. I'm not sure whether it was the particular animal that my cut of meat came from or if I messed something up.
At what internal temp did you remove your shirt rib from the smoker?
I removed my short rib at about 195f. Also wasnt worth the effort IMO... but I will try again and thanks for the heads up on the rub wont do that mistake again. Will try short rib two more times and if not happy with results will leave it be...
Thanks the bacon was super yummy and everyone was happy with theirs as well. will def do that again!
I took my short rib off at 96C and rested it in a cooler for an hour. Tender, but way too fatty.
TBH dont think I will do it again, will do brisket but this wasnt worth it even salt out of the picture
I'm on the same page. Between brisket, Boston butt, chicken, ribs and other odds and ends, that's enough to keep me happy.
Indeed!
So after last week's absolutely epic over salted meat fail I did everything to ensure that never happens agains. To the point where salt is not included in the rub and I manually add it every time.
So on the menu yesterday was smoked pork bangers (no pics) and sticky ribs.
Both came out absolutely amazing! I followed this for the ribs
I just changed the timing slightly to the 3 2 1 method. Ribs pretty much fell off the bone some of the best I have ever had. Also managed to find a new pork supplier online will give them a test in the following weeks www.theflyingpig.co.za.
Here are some pics of how it went
So on the menu yesterday was smoked pork bangers (no pics) and sticky ribs.
Both came out absolutely amazing! I followed this for the ribs
Here are some pics of how it went
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Those look great!
I made a last minute decision yesterday to do ribs too, a rack of lamb and a rack of pork.
I've done pork ribs a few times before and have never been 100% happy with them. Results have ranged from disaster to just edible.
Yesterday I tried not to overthink things and I managed my best ones so far. I also followed the 3-2-1 method (have done it before with poor results) but adapted the timing during the cook according to gut feeling and look.
Sourcing ribs that I have been 100% happy with has been a challenge. I'm going to check out that link you posted.
Attachments
I used ww ribs for this batch and were super happy think they were 99 pkg and not smoked or marinated straight from their butchery section. I'm also keen to give this place a shot they can do all the cuts I want and are farm cheap and you know it's ethically sourced etc then.
Yours are also looking really good!
Forgot to take photos was a bit rushed but did another batch of bacon, pork ribs and lamb ribs.
OMW the lamb ribs were amazing! the fat rendered out nicely so they were not too rich and were super tender. Used WW Moroccan rub and was perfect!
OMW the lamb ribs were amazing! the fat rendered out nicely so they were not too rich and were super tender. Used WW Moroccan rub and was perfect!
On today's menu
The wood used today was sekelbos, im trying to figure out what works well and can be easily sourced as opposed to paying R200 for a small box of fruit wood. Outcome - Black wattle, kameeldoring and now I can confirm sekelbos are all great!
This is the chicken my word some of the best chicken I have had! Recipe is as per the above youtube links
Short ribs are resting at the moment. Also smoking some course salt and paprika while I wait
Fall off the bone short rib - was amazing!
The wood used today was sekelbos, im trying to figure out what works well and can be easily sourced as opposed to paying R200 for a small box of fruit wood. Outcome - Black wattle, kameeldoring and now I can confirm sekelbos are all great!
This is the chicken my word some of the best chicken I have had! Recipe is as per the above youtube links
Short ribs are resting at the moment. Also smoking some course salt and paprika while I wait
Fall off the bone short rib - was amazing!
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Biggest smoke yet a day late but of well 
On the menu
1. Chicken lollipops
2. Lamb ribs (think Greek flavours)
3. Pork ribs (bbq style)
Food was amazing. Had 9 family members over could have fed 20 will know for next time great to see what this thing can do when used to capacity
Fired up (5:30)
Lamb on the top pork on the bottom
Wrapped up tight
Chicken lollipops
Absolute full house
All done!
Pork ribs
Lamb ribs - fall off the bone!
Chicken lollipops (black tips are smoke not burnt)
On the menu
1. Chicken lollipops
2. Lamb ribs (think Greek flavours)
3. Pork ribs (bbq style)
Food was amazing. Had 9 family members over could have fed 20
will know for next time great to see what this thing can do when used to capacityFired up (5:30)
Lamb on the top pork on the bottom
Wrapped up tight
Chicken lollipops
Absolute full house
All done!
Pork ribs
Lamb ribs - fall off the bone!
Chicken lollipops (black tips are smoke not burnt)
Attachments
Meat prepped for tomorrows smoke
On the menu
Chicken flatty - busy brining
2X Beef ribs (1.5kg each - chicken above for size )
It's a 5am smoke today!
And were off!
Beef ribs on!
Ribs coming along nicely
Time to wrap. That's a dinner plate hehe
Chicken on!
Chicken done, turned out to be super juicey including breasts which are usually dry
Beef ribs, smoked to perfection. Removed from rib and sliced into pieces check that smoke ring! Would highly recommend doing the "dino ribs" as the US bbqrs refers to them. Picked mine up at woolies were about R110 per kg. They took about 10 hours, but Def worth it!
On the menu
Chicken flatty - busy brining
2X Beef ribs (1.5kg each - chicken above for size
)It's a 5am smoke today!
And were off!
Beef ribs on!
Ribs coming along nicely
Time to wrap. That's a dinner plate hehe
Chicken on!
Chicken done, turned out to be super juicey including breasts which are usually dry
Beef ribs, smoked to perfection. Removed from rib and sliced into pieces check that smoke ring! Would highly recommend doing the "dino ribs" as the US bbqrs refers to them. Picked mine up at woolies were about R110 per kg. They took about 10 hours, but Def worth it!
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