Recent content by faquinteros

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  1. faquinteros

    Maverick ET-7 Problem

    oneshot, whereabouts in chicago are you? hope they clear it up. now i'm hoping my et-7 stays working like it is. i really like it, but i don't want to deal with them to get anything fixed if i need to.
  2. faquinteros

    Maverick ET-7 Problem

    Nothing like that. I hope they take care of you. I've been very happy with my ET-7 thus far.
  3. faquinteros

    15lbs of pastrami over 3 days

    love the experimenting you did. i have a navel plate going on tomorrow. cut it into 3 parts so it would cure more easily in my fridge. covered now in coriander and pepper only. might smoke them to different temps like you did.
  4. faquinteros

    Green Egg or Komado Grills

    Yeah, I like my Primo because it is pretty big for a ceramic and I don't ever have to cook more than 6 slabs or 4 butts or 3 briskets etc at a time. I think for anyone needing to cook way more, they should go elsewhere. What i liked was that it's also a much beter grill than anything else I...
  5. faquinteros

    Green Egg or Komado Grills

    I use a Primo ceramic. It is expensive, especially with the add-ons, but it's not without its benefits also.
  6. faquinteros

    Trimmings from Brisket? Use em?

    On another forum I read for Primo users, of which I am one, a user made a really great suggestion. I have tried it and think it is a very nice technique. His name is Char-Woody. He suggests taking the trimmings and cut them up into smaller pieces. put them into foil that is as long as your...
  7. faquinteros

    Pastrami Dry Cure question

    Hey guys. After curing my own brisket flat and smoking/steaming it and enjoying the results, I'm ready to try again. I have a butcher that will provide me with the navel end of the brisket and I wanted to try dry-curing. After myriad google searches, I came across a few things that suggested...
  8. faquinteros

    50 Pounds a Brisket

    I have also noticed the tenderness change with freezing. I don't know if you also noticed a change in cooking times. I had two butts of very similar size and very similar fat content on the smoker once. One had been frozen and thawed and that one cooked much quicker - maybe it was done in 2...
  9. faquinteros

    Spice supply

    If you are ever in town, check out the Spice House. They have a website, http://www.thespicehouse.com I think their prices are OK, but I notice a difference in their high quality.
  10. faquinteros

    Pay Back Stramie W/Qview

    Thanks for tips. I did check everything and it was all fine. I had seen a 3 or 4 degree drop, but not ten. It was already out of 140 degrees. It got to 150, plateaued, then dropped to 140 slowly over a few hours. Then came right back up and pulled it at 165. Seemed very weird. My fire was...
  11. faquinteros

    Pay Back Stramie W/Qview

    Quick question fellas: Have you ever had a brisket drop 10 degrees during the plateau. Making pastrami right now myself and my flat dropped 10 degrees the last 4 hours. The fire is going well at 215. Just now I saw it bump up a degree finally. Just wondering...
  12. faquinteros

    Finally...Okie's seared brisket is gonna happen

    Seems like the recipe Mike Mills included in his book for his famous Magic Dust...
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