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The meat in those jowls will be astounding if you pre-salted the head and smoke it through. Pork Jowls make amazing "bacon".Quote:
Originally Posted by electronman1729
Beef Cheeks are TRUE Barbacoa. PITA to work with . Peeling the silver skin is a bitch but, season, smoke, then braise...OMG!
Interested.Quote:
Originally Posted by Mykidsdad
I've never done a head. Where is the silver skin? I leave it on on ribs.
Somewhere I have a "how to" on cow heads. Good luck finding one.
The jowl meat is usually a fist size lump on either side of the jaw. There is a LOT of connective tissue and silver skin between the bones and muscles.Quote:
Originally Posted by Ah Pook
Beef heads are tough to acquire commercialy. However most Latin markets have beef cheeks. Costco businesses center usually has them as well. Not a pretty cut of meat and a lot of work...but yummy. Tons of calogen. Like shortribs but richer.
Gonna do a turkey breast(no need for a whole bird, it's just me and Mrs TFOG), maybe play with my injector doohickey. Not sure what to inject, other than it'll probably be apple juice based...
New to smoking/pellet grills here. A few weeks ago, I bought a Camp Chef and am on a learn-as-you-go path. I broke her in with a pork butt, then a week later with a brisket. Both turned out OK, but the cook times were a lot longer than expected. I talked to the guys at Proud Souls in Littleton where I bought the grill, and they said that here at altitude, cook temps need to be increased. So instead of 225 for the brisket, they recommended 300, which worked much better. My question is if there's some rule of thumb with temps and cook times for altitude vs. sea level?
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Beautiful smoke ring and crust on that brisket.
Quote:
Originally Posted by daemon
Never had an issue, altitude wise, when in CO or down here at the same 4900' level, when it comes to smoking meats. Start early, plan on it taking longer than usual and keep an eye on that hopper.
Time is the first thing to go out the window when it comes to smoking.
I've done numerous pork shoulders, some are done close to expected time, others are going to be tomorrow's dinner by the time it's done. The only way to get a handle on approx times is ... continue smoking meats.
Thanks!Quote:
Originally Posted by theGinsue
That's my thought too...thx!Quote:
Originally Posted by Great-Kazoo
Water boils at around 200 at 6000 ft 205 at 5500. Sea level it boils at 212. I think there is a difference in altitude but there is also a difference in water content in the meat
by the 3rd or 4th one you'll sleep thru most of it w/out a care. OR.......... consume an excessive amount of alcohol.Quote:
Originally Posted by daemon
On a serious note. once your comfort level gets going, you'll have an idea when to start X item to be done by X time. After the years usig the smoker, i'm at the point depending on sixe of meat being smoked. I'll smoke for 4-5 hrs, then finish off in the instantpot
Spatchcock chicken ready to come off.
30 mins on high to brown and crisp the skin and couple hours at 230? with lots of sauce like Mrs bo likes.https://uploads.tapatalk-cdn.com/202...840ad872b2.jpg
If you're unarmed, you are a victim.
Not much love on this channel:
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I found a chunk of bottom round in the grey meat section of King Doops. Figured I'd make some jerky.
Just shy of 2 lbs. after trimming. Soak it in reduced salt soy sauce and some hot sauce. Once on the racks I'll grind black pepper over it.
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I might try some pork tenderloin in the electric smoker tomorrow. I'm curious how eddiememphis's jerky turned out.
Watch internal temp closely with a pork tenderloin. It is VERY lean. Hot and fast on the grill is usually the way to go for tenderloins.Quote:
Originally Posted by babarsac
I lived above 9k for a lot of years. Always set the temp between 225-250.Quote:
Originally Posted by daemon
I usually cook to internal temp. Weber makes a blue tooth thermometer and phone app.
I miss Proud Souls.
Great. I cooked it a little too long- I like it chewy and it's a bit crispy. Finished weight was 11 ounces! Lost over 1 pound of water.Quote:
Originally Posted by babarsac
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Wife said she wanted ribs as a appetizer for Christmas dinner.
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Delicata squash, new one to us. Baked on the pellet grill. Turned out excellent, new favorite. Looking for seeds to grow our own.
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If you're unarmed, you are a victim