What R U Eating ? ~OGH wants to know.....

[Eman]

lol. Wtf man. Is that even a thing? Guess it is now.

I had never heard of it.. But there is a brewery near me that does brunch and they have a smoked salmon hash that is unreal. So that's where I got the idea. I like smoked salmon and I honestly don't eat enough fish in my diet so I figured it would be a cool idea to incorporate. I used to have lox on toast twice a week with eggs but strayed away from it.

I made brisket hash with the leftovers from my brisket last week, it was awesome... Great way to use up some of that leftover meat.

 

[gr8whitetrukker]

I had never heard of it.. But there is a brewery near me that does brunch and they have a smoked salmon hash that is unreal. So that's where I got the idea. I like smoked salmon and I honestly don't eat enough fish in my diet so I figured it would be a cool idea to incorporate. I used to have lox on toast twice a week with eggs but strayed away from it.

I made brisket hash with the leftovers from my brisket last week, it was awesome... Great way to use up some of that leftover meat.

I trimmed my packer brisket real lean and also carved out the fold real lean too. Minimum fat left on the brisket. Do you leave a portion of the fat on the cap and the face? Or do you trim it lean?

 

[Logan44551]

I trimmed my packer brisket real lean and also carved out the fold real lean too. Minimum fat left on the brisket. Do you leave a portion of the fat on the cap and the face? Or do you trim it lean?

I leave about a half inch on the cap.

 

[Eman]

I trimmed my packer brisket real lean and also carved out the fold real lean too. Minimum fat left on the brisket. Do you leave a portion of the fat on the cap and the face? Or do you trim it lean?

1/4" on top with some areas I trim down to the meat... It's good to leave some of the fat on but I don't like it too fatty because it doesn't all render down. Letting it with some fat will cause it to continually baste itself and keep it moist.

The fat in the fold is called the deckle... You want to cut as much of that out as possible. It doesn't render and it'll cause nothing but problems.

A good test is to rub the fat with your finger... If it comes off and is kind of buttery, that's the fat you want to leave on because it'll melt down. If it's hard and doesn't really melt away when you rub it, it can come off.

 

[gr8whitetrukker]

1/4" on top with some areas I trim down to the meat... It's good to leave some of the fat on but I don't like it too fatty because it doesn't all render down. Letting it with some fat will cause it to continually baste itself and keep it moist.

The fat in the fold is called the deckle... You want to cut as much of that out as possible. It doesn't render and it'll cause nothing but problems.

A good test is to rub the fat with your finger... If it comes off and is kind of buttery, that's the fat you want to leave on because it'll melt down. If it's hard and doesn't really melt away when you rub it, it can come off.

Great info!
Ill be sure to think of you when im playing with my deckle

 

[ickyrica]

Traeger Smoked Salmon Recipe | Traeger Wood Fired Grills

Don't smoke me bro

 

[KillaBig]

Beer can chicken with Traeger lemon shandy rub, baked potatoes and corn on the cob to follow, cooked over apple wood.

View attachment 132205

Fuck Yea!

 

[KillaBig]

steak, Corn, Sweet potatoes fries, pear apple walnut salad!
And a Punch Gran Puro and some beers to finish it off. Cheer’s and Happy 4th fella’s!!

 

[gr8whitetrukker]

View attachment 132304 View attachment 132305 View attachment 132303
steak, Corn, Sweet potatoes fries, pear apple walnut salad!
And a Punch Gran Puro and some beers to finish it off. Cheer’s and Happy 4th fella’s!!

Smoke and beer(thumbz up)

 

[Eman]

Chorizo, scrapple, cheese, avocado, crema...

 

[ickyrica]

View attachment 132311

Chorizo, scrapple, cheese, avocado, crema...

Fuck. That's a pin up pic if I've ever seen one...

 

[Eman]

Fuck. That's a pin up pic if I've ever seen one...

You didn't even see the topless ones yet...

 

[Eman]

Pulled pork fried in cast iron skillet with bacon, crema, cheese, avocado, spicy slaw...

& Beer. So much beer...

 

[ickyrica]

I have 5.855 lbs of pork belly. Life is basically complete.

 

[Logan44551]

I have 5.855 lbs of pork belly. Life is basically complete.

How you cooking it? Apricot BBQ sauce again?

What are the rest of y'all bbqing this weekend? I'm doing baby backs

 

[Freakmidd]

Strip loin, potatoes and corn on the cob today..

 

[ickyrica]

How you cooking it? Apricot BBQ sauce again?

What are the rest of y'all bbqing this weekend? I'm doing baby backs

Yeah buddy. Low and slow with a spicy rub and that apricot sauce to finish them up. We also have some beef ribs, burgers and dogs. Not getting too exotic, easy shit.

 

[KillaBig]

Tri tip tonight on the BBQ, then the oven.

 

[ickyrica]

is there any way we can loop Traeger into some kind of advertisement deal here? We promote the brand and technology a fair amount. The past few months seem like an explosion of pellet smoker purchases. 10% off for meso members haha

Beef ribs are on. Pork belly is prepped and sitting in a spicy dry rub. That'll go on around 11.

I have to say belly from the butcher is a beast to prep compared to the regular grocery store. It was a giant slab of pork, not strips. Tons of fat and skin. The fat smell was stomach turning tbh, but I have these buttery cubes of pork that'll end up being insanely good so it was easy to deal with lol. My biggest issue with this prep was how I had to handle the pork. It was rolled up and frozen when I bought it, kind of like how flank comes (in my area flank comes rolled up) so it obviously had to be defrosted to unroll. I should have frozen it again in a flat state. Non frozen pork belly is no fun to cut. Probably doubled my cutting time.

 

[Eman]

Seriously, if you don't like tacos you should probably just put me on ignore... You should probably throw yourself off a bridge too.