Another at the 127F internal temp

Doing a round roast today with the amazin smoker,50/50 apple and cherry.

Its sitting on shelf below the roast,off to one side so it doesnt get drippings on it

210-220f smoker temps.Amazin with sawdust chips no problem staying lit.






Coming along,3 hours in....





All done 5 hours later....

At 135F internal temp.....

Another dinner,smoked with apple and hickory to 135 internal temp.Slabs cut from the tender-est middle,ends into deli slices.







Roast made a durn good french dip with horseradish sauce,yumm!



============================

Cooked a fully defrosted 4 lb roast.Took out at 139F internal temp,smoker temps 235-250F,took about 3 hours.

The center had just a hint of pink,but when you vacuum pack it sucks the juices out and it looks rare again,it wasnt.

Well we got the Hobart to do some serious slicing,not bad for 120 bucks,sounds awesome quiet.Figured in for a penny in for a pound,we will be doing roasts,bacons,sausages and cheese so thats a LOT of slicing.

This thing is heavy,took both of us to move it into house.

Actual picture of Mrs Spuds with actual picture of Hobart.



Not bad,very thin slices.Would be worth the effort to do a good 15 lbs per session.

I'd love to have a Hobart slicer at home!

Spent months on Craigslist trying to find one at a price I could pay,this one was finally there after I'd seen it on Ebay.And after price had been cut in half after not selling on Ebay.I called fast!

Its a late 1930's - 1940's model that would have been in a Butcher Shop.Man I got it from had bought it at an estate sale to resell.

Reason it didnt sell I guess is its missing the blade guard and sharpening stones? Just for the heck of it I turned it on and ran my handheld handled diamond knife sharpener over edge,its nice!

We drove over 2 hours in each direction to get it (Nice day trip but another story ) works really well,slices cheese like a champ too.

Spent a day really cleaning it up nicely,Yup,a Hobart! Boy do we love the thing!

This is an 8 lb. Turkey Breast,its just a Turkey minus legs and wings.

Put onto smoker with internal temp of 37F.Onion and celery tucked between skin and bird,breast up.Butter the skin.Salt and pepper.

Smoker is apple dust in amazen brand smoke generator,smoker grill is electric with temp at 235-250F as it cycles.

Starting out....







After about 2 hours....






And about 4 hours total,internal temp of 160F,coming off grill...






And let sit 40 minutes before serving,supposedly the temp will rise another 5 degrees as it sets up on counter for 165 final temp. Color is excellent,the bird was as moist a bird as weve ever made,think its the low temp cooking that the juices stayed in the bird. Was fine flavor.

If you have a smoker try this,its a super winner for sure!




You could try cooking your bird in oven at 250F,just remember for safety you have to reach an internal temp of 140F in no more than 4 hours.Bet it comes out just as moist,literally clear juices flow as you cut it,amazing!!

Edit- Oh,another benefit,lot less cleanup,just a grill,and it cooks outside freeing up kitchen space,all in all a very easy way to make a bird.

Wood chip Mulch coming along nice,this would be mud without it.Got some Oak chips just down the street few days ago,boy that was heavy,thats the light colored stuff on right,estrogen overload with all the wimmins there...




These are the mater plants I uprooted while still green fruits,put in the box as long as they have the slightest orange they will ripen,pretty nice on that!

This is the season for meat deals.

I found turkey breasts for .99/lb and it wasnt an advertised sale,just had em.

Oh,dont forget to get your bargain hams,I got mine for .79/lb and had them cut into 1/4 inch slices,not the Greatest,Farmer John,but not that bad either.

Also a good time to buy sugar for about 50 cents/lb,and my favorite sale,Pineapple.

Its pineapple season so the 20 oz canned is priced as about as good as it gets right now,so stock up.Got my best deal so far at .99/can,can run closer to 2 dollars for 20 ounces later on around here.

The smoked prime rib came out very well,they like rare so came to the right place.




Wrapped and rested for an hour.BTW,its even better cold the next day (by far,the smoke is ALL there),so next time for company I'll do it a day in advance and serve some with sour cream/horseradish cold and heat the other for the dinner plate.

Tomato didnt make it,so I ordered one of these to try...



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todays Bacon

2 quarts apple juice
2 quarts filtered water
1 Cup Brown Sugar
4 oz Maple syrup
5 oz Molasses
3 oz Honey
1/3 Cup Sea Salt
1 oz. Cure #1 Pink Salt...... (Or 1 heaping tablespoon per gallon of liquid)
1 1/2 Tablespoons Allspice
2 Tablespoons Whole black Peppercorns
About 15 lbs pork shoulder at 99 cents/lb,cut into 4 inch slices at store and deboned and skinned

Into refer for about 12 days.....then a 15 hour cold smoke in smoker