Can anyone spot the nosehair on the chicken leg?

AS luck would have it, that was the smallest one and got fed to the dog.
But I DID take a bite out of it before I stripped it and fed it to the dog,
so I could have eaten it, or the dog could have eaten it. I think it's better
that I don't REALLY know.
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Just pulled these out of the smoker.

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Local supermarket had wild caught sockeye on sale, so I picked up these two filets. Did a 3 day dry cure (salt/sugar/black pepper/fennel seed/coriander seed). I was going to just leave it at that, but decided I wanted a smoke flavor too. Too hot to do a cold smoke, so I hot smoked them for nearly 4 hours. Wow, the flavor is unreal. As they cool down it gets even better. :-)
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Looks yummy. Im too scared to do fish on my crappy smoker.
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Got two chicken halves seasoned up and in the smoker for over an hour now. Looking good. Going to finish in a bit on the grill to crisp the skin and serve some grilled corn along side. Pics to follow.
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The finished product. Should've shot the pic before I threw on the grill. The skin was more mahogany and hadn't pulled back. Still tasted damn good.
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Yeah, but 'mahagony skin not pulled back' is so rubbery that I'd take it like this 100 times out of a hundred.
We all know what a well-smoked bird looks like. :-) Show me the eatin bird!
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WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore.
My crap is all frozen...
Gonna have to see what's in there.
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grilling in Afghanistan its chicken

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If you find a dead hooker or my watch that I lost 3 years ago, please let me know.


Unless you find both, then I don't know you.



From a few days ago - 2-1/2 lb chuck that I picked up on the cheap, coated with a garlic paste (mix soy sauce, worcestershire, lots of garlic powder and some rub together, apply with a 4" drywall taping knife or bondo spreader) placed in the smoker later that afternoon w/ walnut and cherry wood. Temps were around 280-300 degrees, so I sliced it up rather than pulling it.

Made for a nice faux-brisket sandwich & leftovers.
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BBQ when and where you can Ricky. Looks good brother!!!

:-) I got your smoker right here Brad...:-)

5 lbs of Pork Shoulder style ribs in the smoker at 1:00PM at a smidge over 200* (I think they've actually have sliced a shoulder down to rib size)....

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Hmmmm, and what to do while we wait...

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Looking good Ricky and Mark
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There is nothing in my freezer, lol. I won't lie, I'd take a hooker or a watch. Sad though, I thought I might use
the last "cool" weekend of the summer to cook a bit. Mid 90's, a veritable chill-fest. And only 75 overnight.
Brrrr.
I need to look harder.
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8 lb boneless shoulder, rubbed, injected, tied up tight. I ran her at 230-250F for nearly 8 hours until the center read 188F. I also mopped her down 3 different times with some secret sauce (sweet, spicy, and addictive). We ate nearly 3 hours ago and I am still full!

Also, killed 2 cigars and half a dozen assorted brews while guarding the grill. I figured since it was the last day of my vacation, what the heck.

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WOW!
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I agree!

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The only thing I don't like about a shoulder like that is that half of that mind-blowing bark is inedible by humans.
My dog will eat the pig skin, but instead of savoring it off in a corner somewhere he likes to wolf it down in one
scarfy swallow. I guess it's the age-old get it down before someone steals it mentality.
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This "bark" is essentially thick sauce cooked to a deep brown color. It's got a great smoke ring and the bark is quite edible (some stiffness to the tips). I shredded it all together so each bite has a little outer and inner meat. Actually eating some for lunch right now. Uummmm...
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Doesn't that cut have a big ole section of skin on it??? Did you remove that?
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My bark is almost always 100% edible. No skin, just a thin fat-cap that mostly melts away during the 14-17 hr smoke.
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There was a semi thick upper section. I removed the vast majority of it this time. It was heavily marbled, so I figured it would be fat enough. Just peeped in the frig and grabbed few end pieces. It won't last long in my house. The kids also love it.
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