The Smoking Thread

[ninjaman509]

As far as BBQ 'rub' goes, what does everyone here use?

My first pork shoulders I used Hinds Southern Grill Seasoning as the ingredients sounded pretty tex mex and it's cheap to use to cover a 6kg pork shoulder. Ingredients: Salt, spices (irradiated) (paprika, cumin, celery, chilli), monosodium glutamate (flavour enhancer E621), herb (irradiated), dextrose, onion powder (irradiated), anti-caking agent (E551) . I do find the cumin a bit overpowering, and too much salt for something like chicken or ribs. but pretty decent on a big pork shoulder.

On brisket I tried freshly ground salt pepper and garlic flakes, was fine, but the cut that I got from my butcher wasn't quite correct I think so overall that was a disappointing cook.

On the ribs over the weekend I tried my go to braai spice, Robertsons Shisanyama, on the ribs. With a bit of extra paprika and pepper. Note I do not like their "Master blend Spicy Shisanyama" as this is very sweet and weirdly not spicy at all compared to their OG Shisanyama spice.

So yeah just curious, are you guys doing Salt and Pepper, SPG, mixing your own etc?

 

[Vades]

As far as BBQ 'rub' goes, what does everyone here use?

My first pork shoulders I used Hinds Southern Grill Seasoning as the ingredients sounded pretty tex mex and it's cheap to use to cover a 6kg pork shoulder. Ingredients: Salt, spices (irradiated) (paprika, cumin, celery, chilli), monosodium glutamate (flavour enhancer E621), herb (irradiated), dextrose, onion powder (irradiated), anti-caking agent (E551) . I do find the cumin a bit overpowering, and too much salt for something like chicken or ribs. but pretty decent on a big pork shoulder.

On brisket I tried freshly ground salt pepper and garlic flakes, was fine, but the cut that I got from my butcher wasn't quite correct I think so overall that was a disappointing cook.

On the ribs over the weekend I tried my go to braai spice, Robertsons Shisanyama, on the ribs. With a bit of extra paprika and pepper. Note I do not like their "Master blend Spicy Shisanyama" as this is very sweet and weirdly not spicy at all compared to their OG Shisanyama spice.

So yeah just curious, are you guys doing Salt and Pepper, SPG, mixing your own etc?

I've made a lot of my own, mainly for the pork cuts. For beef, I'm usually ok with salt and pepper but have used other blends.

For store bought, I'm partial to Bearded Butchers rubs, but it comes at a cost.

Products

The Bearded Butchers’ site is your destination for artisan butchery at home. We offer clean-blended, proprietary spices, professional-grade cutlery, DIY home meat processing kits, and expert how-to knowledge. Everything we make is designed to help hunters, homesteaders, and backyard butchers...

beardedbutchers.com

 

[ninjaman509]

I've made a lot of my own, mainly for the pork cuts. For beef, I'm usually ok with salt and pepper but have used other blends.

For store bought, I'm partial to Bearded Butchers rubs, but it comes at a cost.

Products

The Bearded Butchers’ site is your destination for artisan butchery at home. We offer clean-blended, proprietary spices, professional-grade cutlery, DIY home meat processing kits, and expert how-to knowledge. Everything we make is designed to help hunters, homesteaders, and backyard butchers...

beardedbutchers.com

Interesting, where do you buy your bearded butcher rubs? Directly from the website?

I have considered trying some of Into the Wood's rubs: https://intothewoodsza.co.za/product-category/bbq-rubs/. Maybe a Christmas present to myself, just get one of each

 

[Vades]

Interesting, where do you buy your bearded butcher rubs? Directly from the website?

I have considered trying some of Into the Wood's rubs: https://intothewoodsza.co.za/product-category/bbq-rubs/. Maybe a Christmas present to myself, just get one of each

Directly from the website.

I've used one of the early incarnations of Into the Woods' rubs and it was ok. Their wood chunks foe smoking are great - I've been using them exclusively for the past 2-3 years.

 

[ninjaman509]

Directly from the website.

I've used one of the early incarnations of Into the Woods' rubs and it was ok. Their wood chunks foe smoking are great - I've been using them exclusively for the past 2-3 years.

Cool, do you get nailed by customs fees on the rubs?

I also use their smoking chunks very happy indeed! Still looking into finding some black wattle locally in Durban as a cheaper option though. And maybe checking with my cousin who has an apricot farm in the western cape to see what they are doing with the old trees

 

[Vades]

Cool, do you get nailed by customs fees on the rubs?

Can't recall the customs fees tbh, but I don't think it was bad. It's the exchange rate that does the nailing.

 

[Snyper564]

Cool, do you get nailed by customs fees on the rubs?

I also use their smoking chunks very happy indeed! Still looking into finding some black wattle locally in Durban as a cheaper option though. And maybe checking with my cousin who has an apricot farm in the western cape to see what they are doing with the old trees

I stick to black wattle, kameeldoring and sekelbos for my smoking dont bother with fruit woods too expensive anyway especially when I need a log every 45 min

 

[Snyper564]

Yeah thankfully the ingredients are almost all available.

Using this recipe for the cevapi

Cevapi (Grilled Serbian Sausages)

Cevapi are easy to make, grilled sausages from Southeastern Europe that burst with smoky flavor and are perfect for serving with flatbread and onions.

www.curiouscuisiniere.com

Not making individual sausages yet. I saw one fast food place make this part like my photo below then cut out what was needed.

No need to roll everything.

Off to lunch so this can sit and chill in the fridge. Maybe not the right thread but these can and will be smoked in the future.

View attachment 1407181

@Vades highly recommend this recipe if you wanna try it was beautiful on the coals!

Cevapi (Grilled Serbian Sausages)

Cevapi are easy to make, grilled sausages from Southeastern Europe that burst with smoky flavor and are perfect for serving with flatbread and onions.

www.curiouscuisiniere.com

 

[Vades]

@Vades highly recommend this recipe if you wanna try it was beautiful on the coals!

Cevapi (Grilled Serbian Sausages)

Cevapi are easy to make, grilled sausages from Southeastern Europe that burst with smoky flavor and are perfect for serving with flatbread and onions.

www.curiouscuisiniere.com

Definitely looks worth a shot!

 

[Snyper564]

Definitely looks worth a shot!

Super easy too, would make great snacks if you didnt wanna have it as the "meal"

 

[Snyper564]

I spent a week in Macedonia a few years ago and had ajvar daily as a condiment. I found it on the the shelves when back in SA but it didn't taste anything like the stuff I there. It's also on my "to do" list of things to make myself.

Recently received this pic from a colleague of mine in Macedonia:

View attachment 1402759

Follow this recipe, I did the oven and added my homemade paprika powder to it its just beautiful!

Gonna let it age a few days but it's already amazing and reminds me of the Balkans!

 

[Vades]

Follow this recipe, I did the oven and added my homemade paprika powder to it its just beautiful!

Gonna let it age a few days but it's already amazing and reminds me of the Balkans!

View attachment 1409529

Thanks!

 

[Snyper564]

Thanks!

Only a pleasure. A tip once the peppers are roasted pop them in a sealed container to steam for atleast 30min then the skins fall off in one piece.

 

[bwana]

Smoked some home cured pork belly in the Weber this morning and I think I'm hooked. What's the next logical progression?

 

[Vades]

Smoked some home cured pork belly in the Weber this morning and I think I'm hooked. What's the next logical progression?

Boston butt (pork shoulder, blade in). Very forgiving cut to smoke (I do mine on the Weber too).

Leftovers, if any, can be put to so many uses... tacos, pizza, pasta, stir fry.

 

[bwana]

Boston butt (pork shoulder, blade in). Very forgiving cut to smoke (I do mine on the Weber too).

Leftovers, if any, can be put to so many uses... tacos, pizza, pasta, stir fry.

Thanks

I have a brisket in the freezer? Too ambitious?

 

[Vades]

Made a side on the Weber yesterday.

 

[Vades]

Thanks

I have a brisket in the freezer? Too ambitious?

I say go for it!

Chances are, you'll screw up a brisket or two at some point, regardless of experience. Give it a shot.

Size of brisket? And are you able to monitor the temp of your Weber accurately?

 

[bwana]

I say go for it!

Chances are, you'll screw up a brisket or two at some point, regardless of experience. Give it a shot.

Size of brisket? And are you able to monitor the temp of your Weber accurately?

I think I’ll give it a shot then. The brisket is 1.7kg. I’ve got a leave in thermometer somewhere but I haven’t seen the transmitter in years.

 

[Snyper564]

I think I’ll give it a shot then. The brisket is 1.7kg. I’ve got a leave in thermometer somewhere but I haven’t seen the transmitter in years.

Key is low and slow, don't rush.