Gave the smoker a go for supper.

[Nashville Cat]

I buy all my meat from a local butcher, it’s all local.

Everytime I've checked those butchers who advertise, they want $30+/lb for filets or ribeyes.
I buy the "choice" , not the "prime." It's a lot cheaper and I didn't notice any improvement with the prime cut.
I only buy the filet. I used to only buy ribeyes but the consistency was awful. 50% were lousy.

 

[DJ’s Garage]

Everytime I've checked those butchers who advertise, they want $30+/lb for filets or ribeyes.
I buy the "choice" , not the "prime." It's a lot cheaper and I didn't notice any improvement with the prime cut.
I only buy the filet. I used to only buy ribeyes but the consistency was awful. 50% were lousy.

They cut me 1”-1/4” T bones and ribeyes. $17.99 a pound. But whole chickens from them and pork chops and pork ribs. It’s awesome meat and it’s actually on par with the crappy meat from the grocery store

 

[Shovelrick]

My best friends mom was a butcher in the 70-80's and I'd buy meats from her and it was whatever SHE would put together, shopping cart usually filled over the top, man I really miss that

 

[kmakar]

Okay Jim, this is how I do mine.....

Lisa wanted a slew of smoked pork chops, so I buy a 10 lb pork loin and trim off all the fat, 1/2 cup of Kosher salt in the brine pot, fill 1/4 warm water, mix the salt in, then drop the pork loin in (after it's been trimmed), and make sure the water covers them. I sit the pot in the fridge covered for 24 hours.

When you go to smoke it, you'll want the pork cold (do not let it warm up at all) because the cold pork absorbs the smoke much better, make sure your temp probe is in the direct center of the loin, set the temp, put it in and forget it. When it reaches 165° pull it and let it rest 1 hour.

Cut it up the way you want for supper and store the rest in vacuum bags and freeze.... you can pop them in the microwave later (poke holes in the vacuum bag with a fork before you microwave), and in 2 to 3 minutes you have an outstanding smoked pork chop anytime you want.

 

[DJ’s Garage]

Okay Jim, this is how I do mine.....

Lisa wanted a slew of smoked pork chops, so I buy a 10 lb pork loin and trim off all the fat, 1/2 cup of Kosher salt in the brine pot, fill 1/4 warm water, mix the salt in, then drop the pork loin in (after it's been trimmed), and make sure the water covers them. I sit the pot in the fridge covered for 24 hours.

When you go to smoke it, you'll want the pork cold (do not let it warm up at all) because the cold pork absorbs the smoke much better, make sure your temp probe is in the direct center of the loin, set the temp, put it in and forget it. When it reaches 165° pull it and let it rest 1 hour.

Cut it up the way you want for supper and store the rest in vacuum bags and freeze.... you can pop them in the microwave later (poke holes in the vacuum bag with a fork before you microwave), and in 2 to 3 minutes you have an outstanding smoked pork chop anytime you want.

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So no chitlins, collards and cornbread?

 

[77cruiser]

So no chitlins, collards and cornbread?

I'd go for corn bread with a good layer of butter & honey. Up here in Frostbite Falls we don't know what the other stuff is.

 

[DJ’s Garage]

I'd go for corn bread with a good layer of butter & honey. Up here in Frostbite Falls we don't know what the other stuff is.

I got really good honey. Comes from just over the gravel road from me. Eggs too.

 

[kmakar]

So no chitlins, collards and cornbread?

No chtlins or collard greens, but a hell yes to the cornbread.... regular and honey....

 

[kmakar]

I got really good honey. Comes from just over the gravel road from me. Eggs too.

We get fresh honey too....

 

[DJ’s Garage]

We get fresh honey too....

We couldn’t live without it. Neighbor has 70 hives across 3 counties, it’s really good. Bees keep wife’s garden and flowers good and pollinated.