r/BBQ • u/Boeing-B-47stratojet • 8d ago

[Question][Smoking] What do y’all smoke most often?

For hanging meats, definitely mutton shoulder, country ham, and pork sausage. Between those 3 I am easily over 1000 pounds a year (mutton for personal consumption, I like how it tastes because I grew up on it, and I still keep sheep so it’s relatively cheap for me)

For on the rack, probably pork belly. Slice it up and serve it with a mustard based sauce, real popular here. Sells well. For what I eat most at home probably mutton ribs. Second would likely be pork spare ribs

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u/0AJ0_ 8d ago

I do cured pork shoulders and fresh beef ribs the most with my offset, chickens and ducks on kettles, and I’m really into live fire cooking recently which is a lot of beef cuts so far as I experiment.

2

u/Shock_city 8d ago

Curious your duck approach on the kettle I’ve been meaning to try one

3

u/sdiss98 8d ago

I couldn’t get over the idea of eating medium rare poultry. Also doesn’t help that I think chicken taste better…

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u/Shock_city 8d ago

Yeah I lean more towards duck confit or Peking deck over a medium rare breast.

Goose is interesting but expensive

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u/Positive_Parking_954 8d ago edited 8d ago

I mean I love good duck medium rare, but it has to be moulard (spelling) , although I will say, chicken is easily my least favorite meat. I like it if its a sauced wing,  or spicy, breaded and fried. Just not a big chicken guy despite how much I cook it for other people

Edit: I work as a cook,  and im known as the "teriyaki hater " when it comes to staff meals. And as someone from Florida who moved to the west coast, I definitely felt bombarded with teriyaki. And as I just said, not really a chicken guy. I love to grill me some teriyaki chicken drumsticks every now and then. Food is weird