Non boating topic - Food related

F

FootballFan

Well-Known Member
Jun 20, 2012
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Florida
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Marquis 59
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Since we are currently in between boats and not able to post boat pictures - thought I would share my second passion - BBQ.

Cooking on the smoker goes best with large quantities of meat - always left overs. I think we like the left over meals as much as the initial cook.




Dinner last night - Pulled Pork Pizza

Smoked a pork shoulder on Memorial day - had some leftovers.

Spread out the Pizza crust in a pan. Sprinkle bbq rub on the raw crust.

Brush a liberal amount of yellow mustard on the crust, then on top of the mustard a layer of your favorite bbq sauce.

Sprinkle finely chopped onions over the surface, then cover with left over meat (I used pork last night, but works well with chopped brisket, or deboned baby back meat).

Some bigger chunks of onion on top. Sprinkle cheddar cheese.

Bake the normal time, when the crust is done and the cheese melted - take it out. Cut into serving size pieces and lay dill pickle slices on top.

Mark
 
I do a lot of cooking and smoking on our Treager. . One of my favorites (aside from baby back ribs) is to cook a full pork loin. The last one I did, I cut it in half. I put a liberal amount of dry rub on both of them, then slathered both with honey and some brown sugar. I cooked both halves about 4 hours at 185* then pulled them off.

I made aluminum foil wraps for both parts. The larger portion of the loin I covered with a smoky flavored hot sauce we get from our favorite Mexican restaurant and the smaller portion I covered in apple sauce.

Then I sealed them both tightly and put 'em back on the Treager at 225*. About 3 hours later I removed the aluminum foil and upped the temp to 350* to finish them off. After about 45 minutes they were removed from the heat.

After eating from both parts I think I liked the applesauce loin best, but both were good and both very juicy.
 
FootballFan said:
Since we are currently in between boats and not able to post boat pictures - thought I would share my second passion - BBQ.

Cooking on the smoker goes best with large quantities of meat - always left overs. I think we like the left over meals as much as the initial cook.




Dinner last night - Pulled Pork Pizza

Smoked a pork shoulder on Memorial day - had some leftovers.

Spread out the Pizza crust in a pan. Sprinkle bbq rub on the raw crust.

Brush a liberal amount of yellow mustard on the crust, then on top of the mustard a layer of your favorite bbq sauce.

Sprinkle finely chopped onions over the surface, then cover with left over meat (I used pork last night, but works well with chopped brisket, or deboned baby back meat).

Some bigger chunks of onion on top. Sprinkle cheddar cheese.

Bake the normal time, when the crust is done and the cheese melted - take it out. Cut into serving size pieces and lay dill pickle slices on top.

Mark
Click to expand...
Had me up until the pickles. And I love pickles. Hmmm on second thought, just maybe....
 
I loved smokin' and grillin'-my 2nd passion as well. I have an Akorn and for Christmas, got a Masterbuilt Digital Electric Smoker. Both have there best traits. The electric is so simple and easy when I don't want to baby sit it. Ribs, butt, shoulders, briskets, hams, turkeys, chickens...if it can be cooked, it can be smoked!

I also bought a small vacuum sealer and it works perfect for freezing the left overs.

Bennett
 
Have heard a lot of good things about the Traeger.

I cook both at home and on a competition team. At home I use a Big Green Egg, love the results it produces.

We never went the vacuum sealer route. Our leftovers don't last long enough I guess.

Mark
 
I also made a smoker out if an old fridge. I make summer sausage, pepper sticks, and bacon in it. Plus smoked cheese.
I raise my own beef and pigs so meat isn't a problem.
Here's an old pic of some pepper sticks.
They make a great boating snack.
http://smg.photobucket.com/user/budman/media/BBQ/IMG_2269.jpg.html]
IMG_2269.jpg
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Greg, great shots all, and my mouth is watering for another pork loin to go on the Traeger.

Did you do your own pep sticks, or have someone in town do them?
 
I do them Mike. I have a water driven stuffer, and everything else needed to make sausage.
 
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