Smoking, grilling and curing foods, etc.

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Got the dry brine/rub on a 14 1/2 lb. Butterball. Went with mixing the herbs & spices & salt hoping the salt will carry some of the other flavors into the meat. Doing it on the rotisserie, so a good part of the rub will just wash off during the cook. We're not celebrating until Saturday, so the dry brine will be doing its magic for about 32 hours.
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Kosher salt, black pepper, granulated garlic, rubbed sage, rosemary & thyme, mixed in the spice grinder.
 
BOB357 said:
Got the dry brine/rub on a 14 1/2 lb. Butterball. Went with mixing the herbs & spices & salt hoping the salt will carry some of the other flavors into the meat. Doing it on the rotisserie, so a good part of the rub will just wash off during the cook. We're not celebrating until Saturday, so the dry brine will be doing its magic for about 32 hours.
View attachment 13038

Kosher salt, black pepper, granulated garlic, rubbed sage, rosemary & thyme, mixed in the spice grinder.
Click to expand...
Just made out that there is a bird under there lol:D
 
BOB357 said:
Got the dry brine/rub on a 14 1/2 lb. Butterball. Went with mixing the herbs & spices & salt hoping the salt will carry some of the other flavors into the meat. Doing it on the rotisserie, so a good part of the rub will just wash off during the cook. We're not celebrating until Saturday, so the dry brine will be doing its magic for about 32 hours.
View attachment 13038

Kosher salt, black pepper, granulated garlic, rubbed sage, rosemary & thyme, mixed in the spice grinder.
Click to expand...
That's going to be a fine Thanksgiving beast. Hope you have a great time with your family.
 
Thanks.

After looking at your technique, decided to make up some basting sauce with a couple cubes of butter and the left over rub. Don't think the butter will hurt the gravy at all :) We usually try to stay away from the heavy starches, so looking forward to the mashed spuds & sausage/cornbread stuffing with plenty of gravy. Wife also doing a drunken mince pie. Been feeding the mince meat a shot of bourbon about once a month for the last year. Got some Celebration Ale to chase it down too. Probably be comatose for the next week :)
 
Had some time off so I decided to make some jerky. Always a hit with the family as a quick grab-and-go snack.

Flank steak and the Worcestershire/Soy/spices marinade ready in the measuring cup:

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Post 3 hour marinade, pre oven cook:

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All done!

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Looks like there are a lot of people here with the same hobbies.
Brewing obviously, but baking, smoking, curing, pickling, fermenting seems to happen a lot and I have to admit I am one of those!
Can't wait to get back into it!
Won't be long now.
In the mean time:

Marinating thinly sliced brisket
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And eating it, with home made flatbread and cucumber-onion salad
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Wife got the air fryer attachment for her instant pot, have done something potato wedges, and some sweet potato chips. Last night we did some wings, turned out great! Tossed in my homemade buffalo sauce, stupid delicious!
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I have just marinated some thinly sliced brisket.
It's going on the braai tonight. I'll be having a couple of black label beers to go with it.
I should actually make some flatbread as well ;)
 
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Brined, grill smoked salmon (not all pieces shown, just the leftovers). Brine is 1/2 cup each of brown sugar and kosher salt, 1/4 + cup of soy sauce, with enough water to cover the fish, and left to marinate for ~24 hours. Before cooking, these skin on strips were rinsed, patted dry, then seasoned with fresh ground black pepper and Pacific Seafood Seasoning. After seasoning, the fish was left to “cure” at room temp for about an hour. I cooked these on my Weber, fired with mesquite lump charcoal, cooked on the highest rack, about 90 minutes. Cheers!
 
Looks great! If I didn't have a laundry list of things to do over the weekend, I'd thaw and get the whole side in some brine. Best time of the year to use my Big Chief smoker. It will run at ~160 F when it's 40 degrees out.
 
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