Mixed plate

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moikel

Master of the Pit
Original poster
OTBS Member
Jul 26, 2011
3,198
218
Sydney &Greenwell Point Australia
Got a mix of things to go into the smoker tomorrow . Pork hocks & bones .Then 2 beef tongues . All done in my adaption of Pops brine ,black beer,water,brown sugar,salt,cure 1,oranges,bay leaf,salt.
I added coriander ,black pepper to the pork brine & allspice,juniper berries to the beef tongues. They have had a 7 day soak.
 
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Soup season here,so that's where all the bacon style bits are headed.
The beef tongue will go in the freezer ,one is headed as sweetener at a restaurant where I want to scope out their wood fired ovens.
North African lamb shank braise tomorrow .I have done it before but I might post it anyway .
 
Man when you said mixed plate all I could think of was Hawaii and expected to see potato Mac, katsu chicken and bulgogi beef!

That's quite the mix you got going there!
 
Got all that into the MES today but having a struggle with the AMZ pellet smoker. Microwaved pellets,let in burn for ages but it still keeps going out.
I may have to check out more mods. Cold wet here doesn't help.
 
Beef tongue for dinner tonight. Dinner for 1 !
Poached ,skinned,sliced then hard & fast on cast iron.
I will probably make a quick Loa/ Thai dipping sauce,chilli,lime,Palm sugar,cilantro,fish sauce,. !CBP ,oyster sauce garlic,ginger soy as a marinade between slicing & grilling stages.If this new dog hasn't destroyed totally I may have galangal as well.
 
Sliced & marinating in garlic,EVO,Worceshire ,CBP.
I poached it just in water,bay leaf,carrot ,celery sticks,fennel tops.
Salsa verde was the plan but no capers or anchovies in the pantry.Its going to be shallots,parsley,garlic,chilli. I have what is called alici picante which is a Calabrian anchovy( sort of) packed in oil & chilli I will sub that.
I
 
Hi - I'm Del Monte Red and I am pleased to join your forum.

I would like to start off with a, for me, a question of critical importance! Tomorrow I will be smoking 10 individual pork tenderloins for a dear friend's 80th birthday party (& 35 guests!). My question is: how much time is required when smoking 10 as opposed to only 1 tenderloin? I intend to use my Masterbuilt 40 inch at 225°. Any help will be greatly appreciated!

Thanks,

P.S. I originally wrote this request for a broader audience!
 
Great meal, tongue very soft,salsa verde had some grunt,lemon cut the fatness of the tongue. I had some raw fennel as a side & some steamed sweet potato.
Sunday night red wine ration of 2 glasses of shiraz.
Life's good.
 
Hi - I'm Del Monte Red and I am pleased to join your forum.

I would like to start off with a, for me, a question of critical importance! Tomorrow I will be smoking 10 individual pork tenderloins for a dear friend's 80th birthday party (& 35 guests!). My question is: how much time is required when smoking 10 as opposed to only 1 tenderloin? I intend to use my Masterbuilt 40 inch at 225°. Any help will be greatly appreciated!

Thanks,

P.S. I originally wrote this request for a broader audience!
Swing by the pork section & check in mate.
I don't know the answer because it's not my style of cookery & I don't want to guess.
I am also a feel cook & sort of old school low tech. I figure it's about consistency & evenness of heat I have an older model Masterbuilt ,I think you are going to want probes.
 
Great looking meal Mick! Nice smoke!
Tongue used to be so cheap they canned it like spam or corned beef. I just like it regardless of the price. I poached that big guy for a fair while it had a lovely uniform colour ,then your just searing it. On a sandwich with some pickles a great thing.Family unit remain unconvinced.
 
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