Cooking first meal in Big Daddy Smoker
- Thread starter scotsys
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DivotMaker
New member
Now THAT'S creative! Nice job, Scot!
DivotMaker
New member
Scot, do I see cheese around the sausage? What kind is it?
scotsys
New member
What me? Make sausage? Surely you jest. No, I cannot make sausage. I draw the line on meat processing. My wife, knows how to handle her 380 pretty good, and beats the devil out of me at the range all the time. If she caught me making sausage anywhere on the property, I would probably end up being the main ingredients in the casings.
I don't know what that foamy stuff is that looks like cheese. It must have come out of the sausage. I live near New Orleans and that sausage (probably made in New York) is a New Orleans, Andouille style sausage. I don't really know what that means, but we must live in the wrong place to get the real stuff.
I am happy with the Big Daddy, but I am not real happy with my results. Although I followed Jeff's recipe to the letter, I think I am going to have to modify my recipes to make up for the high-efficiency of this 1500 watt heating element.
I am a complete novice, but not totally an idiot... yet. But it took these two, huge pork loins only 3hr:15mn, cooking at 225 to reach 142-145 degrees. I let them rest for about 15 minutes and the juice ran out all over the counter.
I think they cooked too fast. The meat is dry and chewy, although not too chewy to eat. Just too chewy for me. I applied smoke pretty much the whole way through, and I think the bacon kept the smoke from getting to the meat. I could almost tie my shoes with the bacon after it finished cooking. The rub didn't penetrate the meat well, but it was salty enough. I ate it with some Sweet Baby Ray's Original and the sauce saved it.
The meat was too tough for my taste and it's almost as if it should had been injected and wrapped, but my limited knowledge points me in the direction of excessive smoker temp. I think I should have gone with injection of come clarified butter, maybe some apple juice mixed with rub, and a smoker temp of 200-215
instead.
What do ya'll think?
I don't know what that foamy stuff is that looks like cheese. It must have come out of the sausage. I live near New Orleans and that sausage (probably made in New York) is a New Orleans, Andouille style sausage. I don't really know what that means, but we must live in the wrong place to get the real stuff.
I am happy with the Big Daddy, but I am not real happy with my results. Although I followed Jeff's recipe to the letter, I think I am going to have to modify my recipes to make up for the high-efficiency of this 1500 watt heating element.
I am a complete novice, but not totally an idiot... yet. But it took these two, huge pork loins only 3hr:15mn, cooking at 225 to reach 142-145 degrees. I let them rest for about 15 minutes and the juice ran out all over the counter.
I think they cooked too fast. The meat is dry and chewy, although not too chewy to eat. Just too chewy for me. I applied smoke pretty much the whole way through, and I think the bacon kept the smoke from getting to the meat. I could almost tie my shoes with the bacon after it finished cooking. The rub didn't penetrate the meat well, but it was salty enough. I ate it with some Sweet Baby Ray's Original and the sauce saved it.
The meat was too tough for my taste and it's almost as if it should had been injected and wrapped, but my limited knowledge points me in the direction of excessive smoker temp. I think I should have gone with injection of come clarified butter, maybe some apple juice mixed with rub, and a smoker temp of 200-215
instead.
What do ya'll think?
S
smokeasaurus
Guest
Pork loins are very lean. Please check the pork recipe section for a very special recipe.....
DivotMaker
New member
I bet some of the dryness is due to cutting it open to put the sausage in. You should try some of the pork loin recipes that just involve rub & cook. I do them all the time with great success. I use a mustard coating, pork rub, and smoke for about 2 1/2 hours + to I.T. 155. I then remove, foil wrap for about 30 min while I get my Weber gas grill ready. A little coat of sauce, and a reverse-sear on the grill for a few minutes each side, and wow! Slice it thin for samiches. Turns out very moist and tender.
Just my 2-cents worth, but I think the recipe you used is a bit of overkill. Looks awesome, though.
Just my 2-cents worth, but I think the recipe you used is a bit of overkill. Looks awesome, though.
UWFSAE
New member
Smoke is spot on; pork loin has nearly no intramuscular fat. With pork butt the long smoking times are in large part for the fat to render, which self-bastes the meat. The bacon and the sausage you're using should definite help. You may want to try two hours unfoiled, then another hour foiled and keep a very close eye on your internal temperature; I haven't done too many but I remove mine from the smoker at 145 and let it rest for at least half an hour.
Andouille is a great flavor; you may want to stuff it with uncased sausage to let the juices flow a bit more readily.
And let me say this ... there are some truly great butchers in Slidell, Metarie and the other towns near NOLA; if you're having trouble finding a good meat market let me know.
Andouille is a great flavor; you may want to stuff it with uncased sausage to let the juices flow a bit more readily.
And let me say this ... there are some truly great butchers in Slidell, Metarie and the other towns near NOLA; if you're having trouble finding a good meat market let me know.
DivotMaker
New member
I would think that a higher temp would tend to toughen it a bit, but I could be wrong. The leaner the meat, the slower I want to cook it. I think 225 is about as high as you would want to go with a loin. I know mine turn out very tender at that temp.
Spresso
New member
Hmm. this thread reminds me of things in my earlier years.
During the butchering process home made sausage (flavored with paprika, salt and garlic) was used to stuff a tenderloin, then covered with fatty tissue that used to cover the pigs intestines. Looked like expanded metal, or over stretched strudel dough.
That was roasted with potatoes, served with boston lettuce with simple white vinegar dressing and apricot compote. That was always a highlight of a pig slaughter....
The dish was called "Virgin Feast"
Not sure where it got its name but stuffing a tenderloin with Hungarian sausage and covered with membrane......hmm.
Not sure if this helped at all.
The dish was roasted at around 375-400... ;D
During the butchering process home made sausage (flavored with paprika, salt and garlic) was used to stuff a tenderloin, then covered with fatty tissue that used to cover the pigs intestines. Looked like expanded metal, or over stretched strudel dough.
That was roasted with potatoes, served with boston lettuce with simple white vinegar dressing and apricot compote. That was always a highlight of a pig slaughter....
The dish was called "Virgin Feast"
Not sure where it got its name but stuffing a tenderloin with Hungarian sausage and covered with membrane......hmm.
Not sure if this helped at all.
The dish was roasted at around 375-400... ;D
