You making jerky? I toss mine on for 2 min per side to take the chill out.Quote:
Originally Posted by Dave
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You making jerky? I toss mine on for 2 min per side to take the chill out.Quote:
Originally Posted by Dave
I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...Quote:
Originally Posted by Great-Kazoo
LolQuote:
Originally Posted by TFOGGER
I had a batch of Omaha ribeyes that were so thin I resorted to let sit an hour on the counter, throw it in a cold cast iron and sear both sides with a blow torch till it looked right.
You'll like the flavor of Pecan, another good one is Pacific Alder too.Quote:
Originally Posted by Dave
Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.Quote:
Originally Posted by Great-Kazoo
And I'll raise you a Knickerbocker !! [Beer]Quote:
Originally Posted by Great-Kazoo
https://www.youtube.com/watch?v=GqZDXCy_RZEQuote:
Originally Posted by StagLefty
A solid medium rare gets my vote as well.Quote:
Originally Posted by Dave
Second smoke with the new smoker. The local grocer had a 15lb+ pork butt package @ $1.59 a pound. The bird is "normal" sized free range. No Tyson here.
Two pork butts 7-8lb each and a chicken.
The butts:
My own dry rub sat over night.
Traeger hickory and applewood pellets.
7hrs @ 225˚ & 3hrs @ 250˚.
Chicken:
Canola oil.
Salt, pepper and garlic powder right before it went into the grill.
6hrs @225.
Farking nom!
@ 6hrs
http://pic100.picturetrail.com/VOL59.../411317937.jpg
10hrs and 1hr cooling in foil.
http://pic100.picturetrail.com/VOL59.../411317936.jpg
Nice pic & results. I'm leery of slow & low when it comes to poultry. That and mixing it and other meats due to cross contamination issues.
If you make it up ft fun way. Shamrock foods is selling prok shoulders / butts for $1.19 and roast @ $1:39lb
Do you monitor grate/dome temps on your Traeger? I've been futzing with the P settings and it pretty much goes 225 on the thermostat, 250 dome (by the stack) and 275 grate. It's kind of annoying and I never know if I'm cooking low enough. My butts and brisket pretty much always take 12 hours, whereas I hear from other people that it should be much longer. I may try doing a cook at the 180 setting some day.
These were going for $7.88/lb. at the QFC in Washington state with your Kroger/King Soopers/QFC card. Anemic untrimmed whole brisket was $7.79/lb.Quote:
Originally Posted by Jer
I picked up a 6.89 lb. trimmed flat at the local Costco there for $5.59/lb. I was pressed for time and modified my usual method. I smoked the brisket for 4 hours on the folks' Traeger Jr. with a 50/50 mix of hickory and oak. Put it in a covered baking pan and popped it in a 275 oven for 3 hours to reach 185-190 internal temp. It was amazing. Tender, juicy, and tasty. Used the reduced drippings from the baking pan (skimmed off the fat), and a mix of 3 different store bought sauces to get a nicely balanced sauce. Had a couple of sandwiches for the road trip back home over the weekend.
Mine take less, or within your time frame. BUT we do a 5 - 7lb max on the butt. Brisket is still hit or miss as we're not that big on beef briskets. On the other hand we like those corned beef flats from KS or SW (which ever is on sale) . 2 hours @ 250 then another 1-2 in foil pan. I mix what ever bbq sauce on hand (3/4c) with apple juice or lemonade (1/4c) put some on bottom of pan, rest on top of brisket cover till it hits 185. We usually cook day before, there's nothing like food off the smoker, the next dayQuote:
Originally Posted by DeusExMachina
Speaking of drippings. using the drippings from our rib roast with some worcestershire makes a great au jus .Quote:
Originally Posted by Gman
Just smoked up some crazy good chicken wings in the pit barrel cooker...wOw man...just wow
I freeze the left over drippings from my smoked beef roast/briskets to make Brown Cream gravy for Chicken Fried NY Strip Steak and any other gravy for beef.Quote:
Originally Posted by Great-Kazoo
wet marinade or a dry rub ?Quote:
Originally Posted by wyome
a couple of store bought dry rubs, with some bbq glaze on a few. Attachment 58906
The redder wings are a combo of Pit Barrel Cookers all purpose seasoning and Weber's Kickin Chicken dry rub. We later hit some of them up with some Sweet Baby Rays bbq sauce. The ones in the middle I'm not to sure of the seasoning used, the wife mixed some Trail Dust poultry seasoning with a garlic and herb dry rub she just picked up. Instead of ranch she mixed up some special sauce dip from a family recipe book. All of the wings loved the dip, but the ones glazed with bbq were the best....sweet, hot goodness.
Smoking a meatloaf today...not quite as low a temp, but still slow
Tried a low temp end results were eh. 325 - 350 1.5 hrs [ish] have you done a bacon wrapped one? Hint: Make 2.Quote:
Originally Posted by wyome
Have some Pork Chops coming off in about 25-30min.....
Have 3 racks of pork ribs in the frige, used dillo dust for 1, a pulled pork mix on 2 and S&P with lemon garlic powder on #3.
For the do your own bbq sauces folks, like some feedback on this one.
1/2 tsp ground cinnamon (we substituted ancho chili powder)
1/2 tsp ground black pepper
1 cup applesauce
1/2 tsp salt
1/2 cup ketchup
1/2 tsp garlic powder
2 cups unpacked brown sugar
6 Tbsp Lemon Juice
1/2 tsp paprika
Optional- 1/2 - 1 tsp red pepper flakes
Combine all ingredients mixing well in a med saucepan, stirring occasional over med- hi heat till it comes to a boil. Let cool for use later or once off stove add to meat of choice.
It's one of those try as is or substitute items for that flavor. IMO it makes a great chicken wing sauce when brushed on the last 10 min.
Going to try this using crushed pineapple, instead of applesauce. Substituting cider vinegar for the lemon juice (maybe)
I've found that vinegar can help cut the bitterness that can come from ancho chili powder, but there's not much chili powder at 1/2 tsp vs. 6 tbsp of vinegar.
That recipe reads 'cloyingly sweet' to me. There are essentially 3 cups of sugar to traces of seasonings + 1/2 cup of ketchup that also has quite a bit of sugar. But that's just my opinion.
The red pepper flakes & ancho chili powder, combined with the lemon juice off set the sweet side of the equation. It taste like a fruity duck sauce, especially when it sits for 2 -3 days. That's when the red pepper & chili powder come in to the mix. As with any recipe adjust as necessary.Quote:
Originally Posted by Gman
I would up all the spices and salt by another 1/2 teaspoon or so....and prolly take a 1/4 cup of brown sugar out of the recipe. This would cut the sweetness down a bit, but still be a good mix of sweet and spicy... just my $0.02
Brisket went in the smoker at 11pm last night. [Beer]
flat , cap or whole slab?Quote:
Originally Posted by MarkCO
I get the whole, but I split it and keep the trimmings for mixing with elk for burger.Quote:
Originally Posted by Great-Kazoo
That's making use of the whole brisket. Just one question...
When's dinner? [Dinner]
I noticed this past week that Sam's had whole untrimmed brisket for $3.18/lb.
And it is Angus, that is where we got it. Ready in about 2. good
Damn, that sounds like a pretty solid deal. Might have to look into it. Did you have to buy two to get that price? What were the weights?
The one we bought was almost 13 pounds. Only had to buy one.
I need to get a Costco membership, it sounds like.
Question:
Does anyone have any tips for smoking a corned beef brisket? I have one left over, and rather than crockpot cooking it, I would love to smoke it.
Was that on the bigger or smaller side of what they had? It's just two of us (likely more would show up to help us eat it however) so looking for smaller sizes this time. Just curious if they have any smaller ones or if they're all pretty large.Quote:
Originally Posted by MarkCO
That was the smallest. Most were larger.
Thanks for the info.
Yesterday was brisket, Boston butt, and some Polska for Father's Day today. Also made some andouille, but it didn't hit the smoker.
This is what freezer bags were made for. [2cents]Quote:
Originally Posted by Jer
Just 2 of us here, but we package up the leftovers and pop them in the freezer. It's nice to be able to thaw a package without having to fire up the smoker.
Quote:
Originally Posted by Grant H.
If you'd like to check costco out LMK. We can meet at the one off harmony rd & 25.
What you smoking on? We do CBB on a pellet smoker. 1hr smoke (apple, hickory equal parts, with 1 cup of mesquite mixed in) move temp to 275 for 1.5 hrs, then transfer to foil pan. Before you transfer mix up 8oz of a fruit flavored bbq sauce & 1/4c dijon mustard. put 1/2 the mix on bottom of foil pan, add CBB then remainder of sauce over top of it. Cover with foil. Cook another 1-3 hrs or till temp reaches 185. Remove and let sit 20-30 min before slicing.
We started with this basic recipe than made our own sauce. Last time we used a basic Baby Ray's sauce, 1/2 on bottom then mixed in with the other 1/2c A 1/2 cup crushed pineapple. That's the nice thing about smoking, or grilling trying different sauces & marinades.
Regarding the use of mesquite (lightly) that back flavor gives you a hint of it but blends well with the hickory & apple for a nice smoked flavor. YMMV
Attachment 59138
Was awesome. Had with a Nitro Milk Stout and wife made a Chocolate-Banana Custard pie for dessert. [Beer]