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Author Topic: Lunch Meat...  (Read 2420 times)

wolgast

  • Smokey Joe
  • Posts: 85
Lunch Meat...
« on: March 08, 2013, 10:48:34 AM »
Done dinner style...Bought 2 small loins. Brined 48h. One with a simple black pepper & the other with an tuscan herb one!

Time : 2h(well around that dident check)
Smoke: Oak
Temp: 220-240f

Not mutch to say:

Here we go!

New light AKA the sun(faded effect..cloud)


Half way:



Done:


Made a spread! Copyed from Solaks smash burger links.(think this is from the in and out burger) Awesome try it!

half a cup of mayo
1 tablespoon of catsup
1 teaspoon of white wine vinegar
2+2 tablespoon of capris/chopped picles



So how was it?


Sliced:


In a bun:



Sorry for this slacker post...But my energy is low!

Thanks 4 your time!

bob hope

  • WKC Ranger
  • Posts: 868
Re: Lunch Meat...
« Reply #1 on: March 08, 2013, 11:52:00 AM »
Man it's no meat Friday for my house so this looks Extra good to me right now!!!
Because Here we are Friends. Here we are Brothers.
A family in the name of Weber.

Kilted_Griller

  • WKC Ranger
  • Posts: 545
Re: Lunch Meat...
« Reply #2 on: March 08, 2013, 12:13:59 PM »
Nicely done!! Great shot of the taste tester!!

Sorry about the no meat Friday, Bob. Looks like I get your share!
"The only time to eat diet food is while you're waiting for the steak to cook"
   ~Julia Child

Ted B

  • WKC Ranger
  • Posts: 1482
Re: Lunch Meat...
« Reply #3 on: March 08, 2013, 04:30:20 PM »
Just showed my wife these pics.  Pretty sure a meat slicer is in our near future!!  Thanks for the help, wolgast!!

HankB

  • WKC Performer
  • Posts: 2327
Re: Lunch Meat...
« Reply #4 on: March 08, 2013, 05:34:32 PM »
Looks very good. They just look a little lonely all by themselves on the WSM. I would have added some sausage or a fatty or two to take advantage of the smoke. Even just spreading some bacon across the grates to have it crisped up and ready to use without splattering grease all over the stove and with the benefit of some smoke flavor.
kettles, smokers...

1buckie

  • WKC Ambassador
  • Posts: 9048
Re: Lunch Meat...
« Reply #5 on: March 08, 2013, 06:00:49 PM »


So it was 48 hrs. WET brine, then a matching crust for each?

Looks grand, really nice, almost like a deli turkey roast...... ;D
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Craig

  • WKC Mod
  • Posts: 11005
Re: Lunch Meat...
« Reply #6 on: March 08, 2013, 08:25:04 PM »
That looks awesome!

wolgast

  • Smokey Joe
  • Posts: 85
Re: Lunch Meat...
« Reply #7 on: March 08, 2013, 09:44:21 PM »
Buck: Yea 3l water / 2Dl salt / 1 tablespoon sugar. Then after a fast rinse i added the spices.

Hank: I know. I really need to think ahead. But then again its only charcoal. And i only had a small fire going. But some Pig candy would fill out that empty grate 4 sure!  8)

HankB

  • WKC Performer
  • Posts: 2327
Re: Lunch Meat...
« Reply #8 on: March 09, 2013, 06:07:23 AM »
Hank: I know. I really need to think ahead. But then again its only charcoal. And i only had a small fire going. But some Pig candy would fill out that empty grate 4 sure!  8)
After making a couple 11th hour trips to the grocery for exactly that reason, I got some roll sausage and brats in the freezer so I have them when I need them. ;)
kettles, smokers...