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    Got back into pressure canning

    I've been laying in supplies to get us through extended periods of logistical cockups. Part of that has been our old friends, rice and beans. Dry beans are great shelf stable essentials, but they aren't so handy when you're hungry NOW. So I have been pressure canning a lot recently. Recent...
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    Uses for leftover brisket

    For Thanksgiving I smoked a duck and a home made ham. This whetted my appetite to I finally brought out a brisket I had been waiting for a rainy day to use. Funnily enough, the day I brought it out was, indeed, rainy! Smoked for 2.5 hours ish over hardwood charcoal and pecan wood. Basic rub of...
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    Smoker has been out of commission for a while

    Because my garage door broke, my smoker has been unusable for months. No more. My handyman is coming over tomorrow to help me open the door to wheel out the smoker. I have missed being able to smoke whatever, whenever! So to celebrate... I think I'll pull a brisket out to defrost :)
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    Busy weekend ahead....

    At the front: USDA Select flank steak. Just under 11lbs, in 5 roughly equal pieces. Two pieces marinaded in soy sauce, red wine, and lots of garlic. Grilled over propane, served for dinner tonight. Middle: pork cushion meat. 2 large chunks (out of the 5 roughly equal pieces) cut into bite sized...
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    Interesting Aldi offerings this week

    Aldi (USA) have a charcoal grill and loads of grill-related products such as briquettes, tongs, and the likes. If you know someone who's grill curious they could do worse than drop a visit to their local Aldi. Range Master charcoal grill $94.99...
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    Smoked leg of lamb

    Quite pleased with how this came out. Smoked for about 3 hours with lumpwood charcoal and pecan as the smoke source. Seasoning was basic, just salt and pepper. Finished off to 196F internal in the oven. Served with Kentucky black BBQ sauce. Yum, definitely doing again!
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    Caveman steaks

    Pork cushion meat. Sous vide @ 149F for 24 hours. Remove from heat and allow to cool more or less to room temp. Cut into generous steaks. Pat dry steaks with paper towel. Season liberally. Slap down on top of hot lump charcoal, about 2 minutes per side (I lost count a couple of times so it may...
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    Pulled ham frittata

    Needed to clear some stuff out of the fridge, so here's a pulled pork ham, spinach, cream cheese, and cheddar frittata sitting in my cast iron skillet :)
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    Pulled Ham BBQ

    Ham. Smoked. Braised to internal temp 200F. Cooled for 20 minutes then pulled. Serve with Carolina Gold BBQ sauce. Yum.
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    BBQXperiment: Porkstrami

    What do you get if you make corned pork, soak it in a change of water, rub it down with mustard and copious amounts of ground black pepper, smoke it, then finish it off in an oven to internal temp 200F? Porkstrami. What are the results and conclusions? Well, it dances backwards and forwards...
    • bhambrewer
    • Thread
    • bbqxperiment pork
    • Replies: 10
    • Forum: Pork
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    second brisket

    thanks to jcam222 for sending me Nat The Cat Dirt Rub and inspiring me to go to Restaurant Depot where they had halal brisket in the "oops, quick sale!" section for half price. $1.48/lb cannot be refused... so I bought 2! I did a couple of hours in smoke (pecan) including one spritz. I then...
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    Thanksgiving turkey

    For a large number of years I have spatchcocked my Thanksgiving turkey. I means I can drop the bird on the table in 90 minutes or less (plus resting time). I don't brine it, because the cooking time is so short it always comes out ridiculously juicy. This year I'll roast it over lump charcoal...
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    More cold smoking

    White lump in top right = Borgonzola, a blue Brie from Aldi. Lurking in the cherry wood smoke was what started as 2lb salmon. After an overnight dry brine it went from around 910g to 671g, a roughly 24% weight loss. I'll post back here once it's all smoked with any further weight loss.
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    Cherry wood smoked Camembert

    Cheese: small Aldi Camembert. Wood: cherry. Smoke: cold. Time: around 1h 15m active smoking after I got the smoke going. Result: delicious. Annoyance that I only did one small Camembert. Decision to make sure I buy a full sized one, or full sized Brie, next time :emoji_laughing:
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    Kentucky Black BBQ Sauce

    I wrote the recipe up on my blog, link over here- http://www.addictedtocanning.com/blog/2020/09/29/kentucky-black-bbq-sauce/ 1 cup Worcester sauce 1 cup tomato sauce (for non-US folks, this isn't ketchup, it's more like a severely plain pasta sauce like passata) 1 cup water (for non US folks...
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    BBQXperiment - pulled pork

    When a local grocery store sells bone in pork butt for 99c/lb, it's a good excuse to play around a bit, right? So, the theory is: the meat is going to absorb all the wood flavour in the first 2 to 4 hours. At that point mostly you're wrapping until final internal temperature. Does it make a...
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    first brisket

    I made a couple of technique errors, but overall - not bad.
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    No added sugar BBQ sauce

    Because I like a challenge, a friend asked me to come up with a no added sugar BBQ sauce. It was an interesting challenge, but I sorted it out quite quickly. I started with my own BBQ sauce recipe: http://www.addictedtocanning.com/blog/2018/05/11/bbq-sauce/ Changes to make it no added sugar...
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    Best beer with pork

    A few years ago I sat down with friends, beer, and BBQ pork. We wanted to work out what was the best beer to pair with BBQ pork. We tried out American Pale Ale, IPA, stouts, and Doppelbock. The conclusion we came to - including the hard core hopheads - was that Doppelbock is the best beer to...
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    Does the mustard make a difference?

    I took on the difficult task of testing out what difference, if any, the mustard makes to your pulled pork. I did a control, a Dijon, and a yellow mustard. The conclusion was, pretty much, "yum!" to all 3, but the Dijon was slightly more yum than the other 2, but the difference disappears when...
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