The Smokers Thread for Everything BBQ - You Know Who You Are!

(Chris) #221

Interesting, I’ll have to give it a try. Making sauce with it would be extra badass

(Tricia Roth) #222

We are doing a sous vide brisket right now. I hope it turns out well. Our briskets in the smoker we’re always too tough

(Mike W.) #223

What time/temp? I did 155° for 30 hours and 3.5 hours on the smoker. Turned out great!

IMG_0169
IMG_0169.JPG4032×3024 1.8 MB
IMG_0172
IMG_0172.JPG4032×3024 2.38 MB
IMG_0161
IMG_0161.JPG4032×3024 2.46 MB
IMG_0171
IMG_0171.JPG2851×2138 2.12 MB

(Mike W.) #224

Care to share that recipe?

(Tricia Roth) #225

Ours was in the sous vide for 24 hours, then the oven for 3. I’m not sure what temp he had it at.

It was a disappointment. Not bad, just not amazing. I mean, we ate it and we liked it, but I’ve had better. Did you smoke before or after sous vide?

We have never gotten a smoke ring! Your just looks delicious.

(Dom DePlume) #226

DOM’S ALABAMA WHITE-SAUCE

Ingredients:

• 1/2 quart bacon grease mayonnaise
• 1/2 quart keto-safe mayonnaise
• 3/4 quart apple cider vinegar
• 1/2 cup veg glycerin
• 1/4 tablespoon smoked chipotle pepper (or cayenne pepper)
• Prepared horseradish TT
• Lemon juice TT
• Salt and (a LOT of) freshly ground black pepper (I typically will use a quarter cup)

Directions:

Place all ingredients in a very large blender or food processor, with the mayo in last (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. I use the lemon juice to-taste, and also add water for sauce consistency.

(Sophie) #227

Nice! I can’t remember ever trying Alabama White Sauce, although I’ve heard lots about it. Can I ask what the Glycerin adds to the mix, texture? I actually have a gallon of it for a craft project.

(Cailyn Mc Cauley) #228

Alabama Housewife White Sauce

1/2 Cup Mayo (WholesomeYum 1 Minute Mayo)
1/2 Cup White Vinegar
2 Tbs Cold Water
2 Tbs White Sugar (Keto Granular Sweetener of choice)
Salt & Black Pepper to Taste

Toss all ingredients in a Mason jar with a lid. Shake to mix.

This is granny’s granny’s recipe from the 20’s. I see different recipes all the time for Alabama White Sauce. It’s interesting how some go sweet while others go spicy with horseradish and different peppers. I even saw one with Smoked Paprika in it before.

(Dom DePlume) #229

@JustPeachy: The glycerin is a replacer for corn syrup used in the traditional recipes. It adds both sweetness as well as a gloss/mouth-feel (like a traditional barbecue sauce) but without any grit you get when trying to get something like erythritol or monkfruit to dissolve or emulsify into all that fat. It’s easily omitted with no real loss, and I imagine you could just give the mix a squirt or two of stevia concentrate to bump up the sweetness.

(Dom DePlume) #230

@Cailynq: I often use smoked paprika in versions of mine when I want the smoke note without heat (the smoked chipotle powder is my go-to, but my kid likes it non-spicy–that kid’s afraid of black pepper, fer cryin’ out loud). Yeah, there are as many different White Sauce recipes out there as there are people who love the stuff. It’s a really versatile fridge sauce. We use it on–or as a base for–damn near everything. It makes a great salad dressing starter (add minced dill pickle, worcester sauce, and a bit of ground clove and mustard powder, and you’ve got Thousand Island dressing; add feta, dill, and persian cucumber, and you’ve got a nice tzatziki-style thing; keto ketchup and some nutritional yeast, and you’ve got a “french fry” sauce, and on and on). We go through so much, as the Mayor of Mayo here in our house, I have a hard time keeping up with supply and demand :wink:

(Cailyn Mc Cauley) #231

Hilarious! One day that same kid will discover how much he likes white pepper and then it will open his sense to the spicier side of life!

Yes, my sisters family from aL use this as a base for everything-- coleslaw especially where they double the sugar. Funny enough, she also would use it as the liquid base for her biscuits along with bacon grease.

Yum!

(Rob) #232

Made my first batch of smoked pork belly this past weekend. First time eating it as well … so I don’t really have a frame of reference for what it should look or taste like.

image

I couldn’t find a keto friendly brown sugar substitute locally so I mixed brown sugar and erythritol 1/2 and 1/2. The recipe I had called for cooking it in the smoker to an internal temperature of 200 - 205, letting it cool then putting it in the 'fridge for an hour or more. Right before serving it called for pan (or in my case griddle) searing on both sides.

i was halfway expecting it to taste like bacon … since it basically looked like seriously thick bacon. Didn’t taste like anything else I had ever eaten … it was seriously good.I had some people over for some Memorial Day smoker and grill goodness and everyone agreed it was pretty tasty. People stopped eating it after I told them what it was … which is fine. I portioned it out and did some vacuum sealing. I could probably permanently lubricate the wheel bearing on my car with a couple of pieces.

Cooked up some bacon wrapped onion rings in the same smoker (also a first for me). Those went right after I pulled them. Despite using the thinnest bacon I could find, the bacon didn’t crisp. They were in the smoker for between 90 and 120 minutes at 220 degrees. Onions were nice and tender … overall very good.

Cooked up some chicken thighs I had from another weekend and used G. Hughes Sugar free BBQ sauce. It wasn’t bad. Have a recipe I’ll try subbing in erythritol next time.

This smoked paprika I read about in some earlier posts … is this something y’all make yourself or do you buy it as smoked paprika?

(TJ Borden) #233

That’s the beauty of pork belly. It’s sooooo good, it’s tough to really fuck it up.

(Rob) #234

I think you’re right. Seemed like real forgiving stuff … and OH SO good. I was warned it could be a little tough if you pulled it early.

(*Rusty* Instagram: @Rustyk61) #235

Not sure about the brown sugar but glad it turned out good. I’ve never had any pork belly, I didn’t like! :nerd_face:

(Cailyn Mc Cauley) #236

Make your own smoked paprika!

I like to cure my pork belly with Prague Powder #1(NOT #2-that was a typo— thanks @rajseth)It tastes beautiful and it makes chunky pieces of pork belly tastes more like bacon.

Keep smoking and having fun!

(Cailyn Mc Cauley) #237

I’ve been making my own bacon since going Keto. I’ve tried both wet and dry brines. The dry ones take longer to cure (7-10 days) vs the wet ones (3-5 days.)

I also have found a huge difference between the Costco Pork Belly and locally sourced, pastured, organic pork belly. At $12 a pound, the quality is sooo much higher, I eat less of it! I also get lardons when making my own and larger belly pieces we roast and eat as a side dish to steak.

Keto WOE :facepunch:

(Rob) #238

I wasn’t happy using the brown sugar but I was backed into a bbq corner. I didn’t do the math but by stepping on the brown sugar with erythritol, I minimized the “damage”.

I did order some Sukrin Gold so I don’t get backed into the same corner twice :-).

(Sophie) #239

I think you’ll like the Sukrin Gold. It’s really nice.

(Mandy) #240

I make oinkions really often in my smoker. I run up at 325 for 60-90 minutes. Always get pretty crispy bacon.