Tangent Thread - Lifetime Edition

teachercd said:
f#&%...I just smoked wings for the first time and tomorrow I am doing pork belly bites but now I am afraid to start a "Hey guys, can you send up some prayers for my new recipe as I smoke these pork belly bites" in the PR Forum.  
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There is a very good smoked pork belly bites recipe in the recipe forum. Can't remember if I posted it or if it was @man eating mastodon but I believe it came from Vindulge website. Well worth looking up and then you won't even need prayers. Good sh#t Maynard.

Think it's labelled Pork Belly Burnt Ends.

 
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JJ Husker said:
There is a very good smoked pork belly bites recipe in the recipe forum. Can't remember if I posted it or if it was @man eating mastodon but I believe it came from Vindulge website. Well worth looking up and then you won't even need prayers. Good sh#t Maynard.

Think it's labelled Pork Belly Burnt Ends.
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I use amazingribs.com Memphis dust recipe for a dry rub. Dice those bad boys up into 1.5 inch cubes. Salt em (usually 12 hours or more before cooking). Rub em. Then smoke em for 3 or 4 hours until they're dark brown and no longer chewy.  Then sauce and serve if you want them messy. Some people go nuts and use BBQ sauce with butter and honey and cook them in the oven for another 45 minutes after smoking to make them sticky and artery clogging morsels from heaven.

I like to use  Cherry and Hickory for pork (sometimes apple wood). I always use smoked paprika in my rubs too, and yes liquid smoke is a great "crutch" if you need it.

 
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RedDenver said:
People who love their smokers will lose their d@mn minds, but a tiny bit of liquid smoke before the dry rub is good. Not as good as on a smoker, but WAY less time and effort. The only trick is not to use too much and to get it as evenly coated as you can. Harder to do with dry rub than a marinade.
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Oh my god, yes!  I am not one of those smoker nuts so I don't care...but some of those doods would fight you over that.  

JJ Husker said:
There is a very good smoked pork belly bites recipe in the recipe forum. Can't remember if I posted it or if it was @man eating mastodon but I believe it came from Vindulge website. Well worth looking up and then you won't even need prayers. Good sh#t Maynard.

Think it's labelled Pork Belly Burnt Ends.
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Ha...thanks!  I have one I found from some other dude but I appreciate it!

 
ZRod said:
I use amazingribs.com Memphis dust recipe for a dry rub. Dice those bad boys up into 1.5 inch cubes. Salt em (usually 12 hours or more before cooking). Rub em. Then smoke em for 3 or 4 hours until they're dark brown and no longer chewy.  Then sauce and serve if you want them messy. Some people go nuts and use BBQ sauce with butter and honey and cook them in the oven for another 45 minutes after smoking to make them sticky and artery clogging morsels from heaven.

I like to use  Cherry and Hickory for pork (sometimes apple wood). I always use smoked paprika in my rubs too, and yes liquid smoke is a great "crutch" if you need it.
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Yes...all of this...YES!

 
GSG said:
We've done pizzas in our smokers the last 2 weekends. The first weekend we did a sausage and peppers. I smoked the sausage before putting it on the pizza. Last weekend we did 2 smoked barbecue chicken pizzas. They were awesome 
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Tell me more please!

So you precook some of the stuff...are you using a premade crust or something you make?  Then you put it on the smoker at what temp and for how long or are you really just looking to see when the cheese is melted?

Also...is it crispy?  

By the way...this thread has really taken a turn! I really am the worst poster.

 
teachercd said:
Tell me more please!

So you precook some of the stuff...are you using a premade crust or something you make?  Then you put it on the smoker at what temp and for how long or are you really just looking to see when the cheese is melted?

Also...is it crispy?  

By the way...this thread has really taken a turn! I really am the worst poster.
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I'll post my message to you here in case anyone else wants it: 

GSG said:
So the recipe book I have has a crust recipe and two pizza recipes. I took pictures of them to upload but I can't do it on my phone. I'll have to do it in the morning.

The first one we made was just sausage (turkey), tomato, basil, and mozzarella with an olive oil sauce. I smoked the sausage before but then just spread the dough on a baking sheet, put the toppings on and cooked it. I used a basic wood pellets blend.

The two BBQ chicken pizzas we used pre-cooked chicken and bacon but I smoked them both for a bit to get some extra flavor. But then the same thing, spread the dough, top the pizza, and cook. I used mesquite pellets on these two. 
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The crust is perfect. Crispy outside with a nice chew inside and it all cooks evenly

 
My wife just uses Pilsbury biscuit dough to make personal pan pizza in our Ninja. They aren't fancy or anything, but they are incredibly tasty.  

 
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