Firing up the smoker today

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Eugene
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Firing up the smoker today

Postby Eugene » Sat Mar 17, 2018 4:27 am

Todays smoke: beef roast, chicken, pork loin for Canadian bacon, shrimp, and lobster.

The pork loin has been in the cure and brine for 7 days. Chicken and beef in a brine for 2 days. No brine or cure on the shrimp or lobster.

Will put a rub on the chicken. Lobster brushed with butter and lemon during the smoking process.

Takes a lot of time to make great tasting meat, but well worth the effort. The shrimp may take around 15 minutes, the pork loin and beef roast 6 to 8 hours to smoke, so this is pretty much an all day process.

Sounds like a lot of meat and takes a lot of time. Ya, but, really tastes good. And if I'm going to fire up the smoker, smoke a lot of meat.
I have an excuse. CRS.

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Slim140
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Re: Firing up the smoker today

Postby Slim140 » Sat Mar 17, 2018 7:58 am

If I lived closer I’d come help you.........eat it :wink:
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Indy4570
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Re: Firing up the smoker today

Postby Indy4570 » Sat Mar 17, 2018 7:58 am

hmmm,,what time is dinner? ( I don't want to be late!)
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Stanton
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Re: Firing up the smoker today

Postby Stanton » Sat Mar 17, 2018 9:00 am

Sounds tasty, Eugene. Not knowing quantities, how long will you be eating on this? A week? Or will you eat some in the next few days and freeze the rest?
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Eugene
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Re: Firing up the smoker today

Postby Eugene » Sat Mar 17, 2018 9:33 am

Stanton wrote:Sounds tasty, Eugene. Not knowing quantities, how long will you be eating on this? A week? Or will you eat some in the next few days and freeze the rest?
This time there is about 30 lbs. of meat to be smoked. Going to get started in a few minutes.

Lobster was on sale. Will get eaten today. Shrimp will get snacked on.

Daughter from Iowa is visiting. Son who lives near by will be here to help. The smoked meat will be divided up between my son, daughter, wife and I. Some will get frozen.

Bought half a beef last week. Daughter will be taking some back to Iowa.
I have an excuse. CRS.

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Stanton
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Re: Firing up the smoker today

Postby Stanton » Sat Mar 17, 2018 10:41 am

What a great dad you are! Hard to beat smoked meat!
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John *.?-!.* cub owner
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Re: Firing up the smoker today

Postby John *.?-!.* cub owner » Sat Mar 17, 2018 12:07 pm

Are you going to have a batch ready for me to fill up on when I come by heading to MidMo? :||):
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Re: Firing up the smoker today

Postby Eugene » Sat Mar 17, 2018 4:01 pm

John *.?-!.* cub owner wrote:Are you going to have a batch ready for me to fill up on when I come by heading to MidMo? :||):
John. After being divided up, I'm pretty sure there won't be any smoked meal left by Midmo Cubfest time.

Larger pieces of meat have been in the smoker for 7 hours and about ready to remove.

Daughter and son are getting the lobster ready to smoke. The lobster should take about 20 minutes. Will put the shrimp in about 10 minutes after the lobster.
I have an excuse. CRS.

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John *.?-!.* cub owner
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Re: Firing up the smoker today

Postby John *.?-!.* cub owner » Sat Mar 17, 2018 4:33 pm

You can always do another batch closer to time. :lol:
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Re: Firing up the smoker today

Postby Eugene » Sat Mar 17, 2018 5:06 pm

Meat is out of the smoker. Son and daughter are slicing up and packaging the meat.

Taste test, very good.

The entire process took about 10 days. Time wise, actual hands on time 2 to 3 hours.
I have an excuse. CRS.


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