quote:

Originally posted by tatortodd:
<<snip>>
They're adjacent cuts of meat from the front shoulder

Well alrighty then! Learn something new every day, or at least I try to. Never would have dreamed that the "butt" was from the front shoulder!!!

Thanks, Tator!

quote:

Originally posted by bronicabill:

quote:

Originally posted by Jeff Yarchin:
Boston Butt, Pork shoulder, Butt…all the same cut.

So a "Boston Butt" and a pork shoulder are the same thing???

I literally thought the butt was from the hindquarters, and the pork shoulder was... well... from the "shoulder" up front! Call me clueless!

Can hardly wait to get my Masterbuilt "Gravity Series" 560 assembled so I can start smoking meats again!

Hindquarter would be a ham.

quote:

Originally posted by bronicabill:
So a "Boston Butt" and a pork shoulder are the same thing???

I literally thought the butt was from the hindquarters, and the pork shoulder was... well... from the "shoulder" up front! Call me clueless!

The Boston Butt is part of the shoulder, but it isn't the whole shoulder. The picnic is the other part.

quote:

Originally posted by DaveL:
<<snip>>

The Boston Butt is part of the shoulder, but it isn't the whole shoulder. The picnic is the other part.

So if I go on a "picnic" with my family, I'm going on part of a pig's shoulder???

Sorry... couldn't resist!

quote:

Originally posted by Jeff Yarchin:
Boston Butt, Pork shoulder, Butt…all the same cut.

I am fully aware of that, but obviously not everyone is.

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by Jeff Yarchin:
Boston Butt, Pork shoulder, Butt…all the same cut.

I am fully aware of that, but obviously not everyone is.

I wasn’t referring to you, I was responding to Bronciabill. I apologize if I wasn’t clear.

I have a wild caught salmon filet that I want to smoke on my pellet smoker.

I am diabetic and all of the brines that I can find have sugar in them.

With salmon I prefer to taste salmon and smoke..not a lot of spices.

Can I just straight up smoke this without brining?

I was thinking 225 until it hits a 160 internal temp?

Thanks all

quote:

Originally posted by Jeff Yarchin:

I have a wild caught salmon filet

Here you go. Sugar is optional, you can leave it out:

Ingredients

1 lb lb salmon fillet

¼ cup Smoked Sea Salt , or any Kosher salt

2 tablespoons brown sugar , or white sugar if you don't have brown sugar (skip for keto lox)

Optional: A pinch of freshly ground black pepper or dried herbs such as dill or parsley

Instructions

Rinse the salmon and pat it dry with a paper towel. If it has skin, leave the skin on. If you feel any bones in the salmon while you are doing this, remove them - tweezers are useful for this.

Combine the salt and sugar (and pepper and herbs, if using), and rub the seasoning all over the salmon. You might have some extra seasoning that you haven't used up - if so, just place it on top of the salmon.

Get a large piece of plastic wrap. Place the salmon skin-side down. Wrap the salmon tightly with plastic wrap and place it in a container that has a lid. Cover with a lid and place in the fridge.

After 2-3 days, rinse the whole salmon under cold water. Thinly slice the salmon. Serve immediately, or transfer to a clean container, cover, and store refrigerated until serving.

Notes

Homemade lox will keep in the fridge for 3-5 days. (Fat chance! Or, as they say in Italian, "fette cianza." It would not last 3 days in my house.)

It's best to use a piece of salmon that is the same thickness all around. But it's OK if you can't find a piece like that - just use what you find.

You can cure the salmon for 2 or 3 days - there is some wiggle room here. However, it is best to stop curing and rinse off the extra salt just prior to serving the lox so that it is super fresh. The prepared lox will keep in the fridge for about 3 days in an air-tight container.

Oh, and what to do with that salted cured salmon skin?? Fry it like bacon!! It will turn crispy on both sides and will be SO DELICIOUS. Just watch out because it will splatter while cooking just like bacon does.

Skip the sugar for a keto-friendly version of this recipe. Serve with slices of cucumber and generous smears of cream cheese.

Thanks V Tail.

quote:

Originally posted by ShouldBFishin:

Sorry I missed your reply earlier.

My preference is to smoke the chicken and ribs at 2 different temperatures. Ribs low and slow (210-230) and chicken at a higher temp (350-375) to get some crispiness on the skin - but maybe that isn't a factor in the competition. My prior attempts with chicken at the lower temps turned out OK, but lacked the crispy skin that I really like. I suppose one could argue that 350+ is grilling and not smoking though.

Sure I see what you mean. The pit barrel is a direct fire cooker so that will help there. The biggest issue that I see is getting the right amount of coals in the chimney to start the coal basket. I think I have it dialed in pretty well. This is an ammeter competition so I'm no too concerned. This is held during our towns annual festival so it will be a circus down there. I know a few of the judges from last year, and from what they said, 50% of the meat turned in was inedible I'm just going to make the best meat I can produce and see what happens

Jeff,

Please keep us posted on your salmon cook.

quote:

Originally posted by bronicabill:
Well alrighty then! Learn something new every day, or at least I try to. Never would have dreamed that the "butt" was from the front shoulder!!!

Thanks, Tator!

Start with a Boston Butt, the whole shoulder (Picnic Cut) contains the BButt, and more. It's larger and takes longer.

If your objective is pulled pork then, Boston Butt, Inject the night before, season, place in container in fridge, pull in the AM before putting on smoker let it come up to room temp or close, then on the smoker. Cook to internal temp of 205-210, remove and let sit, then pull.

Ken I was wondering when you were going to get in this thread! Man that is one sweet smoker. Wish I had the facilities to do more metal work like that. Good to see your still cooking!

quote:

Originally posted by xantom:
Ken I was wondering when you were going to get in this thread! Man that is one sweet smoker. Wish I had the facilities to do more metal work like that. Good to see your still cooking!

Thanks.

I haven't been checking in on my usual gun forums much lately. My jobs been eating up all my free time, so I mange to check in here and in the hobby machinist forum about one a month. I just happened to spot the BBQ thread this time.

quote:

Originally posted by Jeff Yarchin:

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by Jeff Yarchin:
Boston Butt, Pork shoulder, Butt…all the same cut.

I am fully aware of that, but obviously not everyone is.

I wasn’t referring to you, I was responding to Bronciabill. I apologize if I wasn’t clear.

No problem....we're good.

My 20 year old Weber gas grill is done and needs to be replaced.

It prefer made in the US.

Are any of my invisible friends using a Napoleon gas grill?

Any suggestions? Thanks all.

SIL just bought one at Ace, good looking and they put it together, fired it up once, did great, not using it much as they are in the process of building his grilling deck still.



Here's the new area, posts, beams and privacy wall in, shrubs coming out, whole area will be pavers with the grill, smoker, pizza over etc.

Very nice!

Here is my spot.

Your spots are looking good guys. I don't have a good suggestion for a gas grill. I would suggest you look into grill grates if you don't already used them though. We trenched in a water line and electrical to the shack yesterday.