If the weather allows it, gonna try to smoke another Schweinenacken (pork neck) this week to have me some pulled pork here in Germany.
Official OS BBQ/Grilling Thread
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Re: Official OS BBQ/Grilling Thread
If the weather allows it, gonna try to smoke another Schweinenacken (pork neck) this week to have me some pulled pork here in Germany. -
"You can not ensure success, but you can deserve it." - John Quincy Adams
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Re: Official OS BBQ/Grilling Thread
Did a whole chicken today in my WSM for the Patriots game. Brined and dry rubbed. 4 hours on the smoker with apple wood.
Brought the tv outside, draft beer, was a hell of a day.
Last edited by shogunofharlem3; 09-20-2015, 09:11 PM.Comment
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Re: Official OS BBQ/Grilling Thread
I am attempting to smoke a whole turkey tomorrow (14lbs) for our Harvest Dinner on Sunday. This will be the first time I've attempted smoking something quite this big.
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Re: Official OS BBQ/Grilling Thread
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Re: Official OS BBQ/Grilling Thread
Things turned out great especially for my first big bird. Next time I'd like to keep the skin from getting so dark, but it was still super tasty. We put an herb butter blend on the outside and stuffed it with apples and onions. Smoked with apple wood. The process certainly taught me some new things about managing temperatures with my vents on these longer smokes. Ashleigh's mom is already recruiting me for Thanksgiving.
I can easily see a turkey drying out inside after all of those hours in a smoker.Comment
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Re: Official OS BBQ/Grilling Thread
The meat itself was very tender and moist. I'm wondering if I used too much wood (pause) since the skin darkened so much and the gravy has a heavy, smokey flavor. Those things aside the bird itself tastes great.
Since we don't have a roasting pan we set the turkey on a layer of aluminum foil inside of two aluminum turkey pans with 3 cups of chicken broth.
For the first hour and a half the breast was wrapped aluminum foil and placed down. All told it only took about 3.5 hours to do a 14lb bird keeping it on the higher range of 250-350.
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Re: Official OS BBQ/Grilling Thread
Got a Schweinenacken (pork neck) going on the WSM 14". Just passed 7 hours and it is at 180. It is cooking faster than I thought but maybe it is the cut of meat. Pork neck here in Germany is the closet thing to boston butt in the states. I will be sure to take some pictures of the meat this time. The weber is holding temperature and it looks like one bowl of charcoal will be more than enough to finish the smoke.Comment
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Re: Official OS BBQ/Grilling Thread
Allow me to get a bit off topic..know this isn't a dessert thread but wanted to share this Sweet Potato Cheesecake with a Maple Cream Cheese topping I made for Thanksgiving...was really good. Actually sold a couple cheesecakes for the holidays.
Now on topic.... think I'm going to smoke a whole turkey for Christmas, have done a turkey breast and it turned out really good-= Never argue with an idiot, they drag you down to their level and beat you with experience.=- Edward MurphyComment
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Re: Official OS BBQ/Grilling Thread
The meat turned out great. Good smoke ring and very tender and juicy.Attached FilesLast edited by FlyingFinn; 12-08-2015, 10:57 AM.Comment
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Re: Official OS BBQ/Grilling Thread
Allow me to get a bit off topic..know this isn't a dessert thread but wanted to share this Sweet Potato Cheesecake with a Maple Cream Cheese topping I made for Thanksgiving...was really good. Actually sold a couple cheesecakes for the holidays.
(photo)
Now on topic.... think I'm going to smoke a whole turkey for Christmas, have done a turkey breast and it turned out really goodNFL - Vikings
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Re: Official OS BBQ/Grilling Thread
Deer sausage w/ gravy over rice
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