Non boating topic - Food related

Discussion in 'The Tiki Bar' started by FootballFan, Jun 3, 2017.

  1. FootballFan

    FootballFan Well-Known Member

    Jun 20, 2012
    Florida
    Marquis 59
    MTU Series 60
    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.


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    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
     
  2. Gofirstclass

    Gofirstclass Well-Known Member GOLD Sponsor

    Apr 20, 2010
    Tri Cities, WA
    1995 550 Sedan Bridge,
    2010 Boston Whaler 130 Super Sport,
    1981 Boston Whaler 130 Sport,
    CAT 3406C's, 580hp.
    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.
     
  3. Bridog

    Bridog Well-Known Member GOLD Sponsor

    Oct 4, 2006
    Gulf Shores AL / Brick NJ
    2016 19SPX OB
    Mercury 150 4S OB
    Had me up until the pickles. And I love pickles. Hmmm on second thought, just maybe....
     
  4. wyrman

    wyrman Member

    850
    Jul 12, 2012
    Tri-Cities, Wa
    2007 310 Sundancer
    Twin 350's, V drives
  5. bbwhitejr

    bbwhitejr Well-Known Member

    Apr 14, 2013
    Lake Lanier GA
    2007 44DB
    Cummins QSC 8.3s
    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
     
  6. FootballFan

    FootballFan Well-Known Member

    Jun 20, 2012
    Florida
    Marquis 59
    MTU Series 60
    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
     
  7. wyrman

    wyrman Member

    850
    Jul 12, 2012
    Tri-Cities, Wa
    2007 310 Sundancer
    Twin 350's, V drives
  8. Gofirstclass

    Gofirstclass Well-Known Member GOLD Sponsor

    Apr 20, 2010
    Tri Cities, WA
    1995 550 Sedan Bridge,
    2010 Boston Whaler 130 Super Sport,
    1981 Boston Whaler 130 Sport,
    CAT 3406C's, 580hp.
    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?
     
  9. wyrman

    wyrman Member

    850
    Jul 12, 2012
    Tri-Cities, Wa
    2007 310 Sundancer
    Twin 350's, V drives
    I do them Mike. I have a water driven stuffer, and everything else needed to make sausage.
     

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