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Old January 20, 2019   #91
whistech
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Rob, Are you willing to share your rub recipe for the Tasso. It sure did look delicious!
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Old January 20, 2019   #92
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I cheated on this batch and used Tony's for the seasoning. Don't do that, it's a little too salty but you really can't taste it after cooking it in some dishes. I used it for gumbo today and didn't have a problem but I think in smaller dishes like greens or beans it would be too salty.


Seasoning:
3 tbs kosher salt
2 tbs cayenne
1 1/2 tbs thyme
5 tbs paprika
2 tbs granulated garlic
2 tbs onion powder
2 tbs brown sugar
3 tbs black pepper
1/2 tsp pink curing salt


4 lb pork butt
1/2 cup Cajun Power Garlic Sauce and ½ cup of water, mix in the curing salt to dissolve.

Trim off all silver skin, but keep a lot of the fat, cut into chunks or strips.
Place in large Ziplock and pour in Garlic Sauce/cure mixture, close and mash around, making sure meat is covered, place in fridge for 3 days.
Take out of fridge, wipe off excess liquid and coat (heavy) in your seasoning.
Heat smoker to 130 degrees using pecan. Put on smoker rack and smoke for 3 hrs. Raise temp to 170 and smoke another 3 hrs or until internal temp reaches 155. Allow to cool and vac pack, store in freezer until ready to use!
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Old January 22, 2019   #93
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Thank You Rob! It is on my to do list.
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Old January 30, 2019   #94
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I made a smoked version of Char Siu yesterday afternoon, it was finally done about 11. At that point I was buzzed and hungry so I made a dish I saw Ming make.

Marinated the money muscle side of a small butt in soy, sweet soy, hoisin, mushroom soy, hot sesame seed oil, oyster sauce, garlic powder and vac sealed for 3 hours.


On the Copperhead smoker for 4 hours using cherry and mesquite pellets till IT was 197.


Yesterday on Simply Ming he made some sorta egg noodle pie dish and I had to try it.

Scallions, diced toms and grilled onions in the pan to soften.

Noodles cooked and cooled with 5 eggs scrambled, cilantro and more fresh scallions.

Mix it all and into a skillet

Fry and flip


Served with the Char Siu and the basting sauce of sweet soy, oyster sauce, hot sesame seed oil and hoisin.


Had leftovers for breakfast this morning!!



I slacked and forgot to add cheese but it was still good.
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Old January 31, 2019   #95
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Oooohhh, Rajun that looks awesome! Major deals from the grocery stores here with Super Bowl this wkend. I'm waiting until either tomorrow or Saturday to do some shopping. Boston Butts for 99 cents a lb, chicken wings for 1. 49 per lb, lots more wkend deals, too many to mention. I think I'm going to fire up the Rotisserie cooker for a Boston Butt. Haven't had rotisserie pork in quite a while and I'm salivating thinking about it! Lol!
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Old January 31, 2019   #96
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That sounds good. I'm cleaning up the smoker now to have ribs for supper, $1.97 a lb for St Louis spares are hard to beat.
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Old January 31, 2019   #97
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I played with the pellet smoker again, still learning but it's tasting good.

I started with rack of St Louie ribs cut in half to do regular and Chinese style then pulled some beef back ribs out of the freezer because you can never have to many ribs, Right?

I didn't get pics of the process but here's when I pulled to wrap after 3 hours at 250. This thing cooks like a dehydrator, I sprayed about every 40 minutes but it still gets dry. Those spots are drips from the top and I'll have to use a pan, that's ugly.


After an hour wrapped in foil then glazed with the Chinese basting sauce it was time to cut and glaze again to get flavor everywhere.

Asian to the left of me, Southern to the right....Stuck in the middle again!:biggrin1:

These Asian ribs are tasty!!

I love the room on this thing.

Ribs done

Terrible pic.

Butternut squash with honey and cinnamon, it was wrapped till the last 40 minutes. Next time I'll leave it open to check the difference.

Grocery store special beef back ribs, not much meat but for 2.99 a lb who can complain. FYI, beef back ribs here are the bones they cut off of rib roast so it's cheap ribeye meat. Not bad for 6 bucks.



Gizzards boiled till tender then braised in Jack Millers BBQ sauce=Scooby Snacks!!!


Not bad for a Thursday night.
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Old February 2, 2019   #98
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I spent all day yesterday cleaning up the yard and mowing all 3 acres while the smoker ran 8 hours making jerky. I marinated over night in 50/50 teriyaki and low sodium soy sauce then seasoned with my bbq rub.


3 hours in

finally it's looking like jerky
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Old February 2, 2019   #99
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Looks good, my favorite is the squash.
But what did you make the jerky from?
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Old February 2, 2019   #100
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It's eye of round roast. It was 4.4lbs when I started and it yielded 1.8oz of jerky. This stuff is addictive and spicy.
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Old February 2, 2019   #101
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Thanks I might try it with the flat end of a brisket.
Lord knows it isn't (at least in my book) fit for anything else.
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Old February 2, 2019   #102
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Rob, how do you clean your smoker racks? They look very clean considering how much smoking you do.
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Old February 2, 2019   #103
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I run them under hot water and wipe with paper towels so I don't stain cloth towels. They clean up easy being coated in porcelain.

Also the directions say after every cook to bring the temp up to 300 for a few minutes to do a self clean then turn the temp down to smoke before shutting it off then it goes through a shut down process and burns all the pellets in the pot.
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Old February 2, 2019   #104
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Some people will complain about anything.
I heard a guy complain about porcelain grills.
I love my porcelain grills.
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Old February 2, 2019   #105
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Rajun, just about everything you smoke or cook looks so very good! It's a great thing to feed your family and be able to teach/show others how to do what you do. Thank you!!
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