Recent content by kheper
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Pork butt, smoked and pressure steamed
Regrets. I ran afoul of Chapter 1, Section 47, Rule 8 of the protocol/manual/Bible. "8. When posting about your smokes be sure to post plenty of Qview (Picture) Our Motto, 'No Pics, Didn't Happen"." Instead of following an arbitrary code in order to expel posters, perhaps a discussion about... -
Pork butt, smoked and pressure steamed
With my terra cotta smoker, powered by a 1000W hot-plate, I could never get pork butt to pull adequately - even if given 14 hours in the smoker! So, I thought I would take a cue from the technique of pastrami making. Pastrami is brisket (or navel), brined, soaked in water to remove excess salt... -
What are you smoking this weekend?
I'll be smoking a couple of chickens, complimented with a new Q sauce and a garlic potato gratin (recipe can be posted if desired). My garlic potato gratin is a universal side; It goes with anything - sorta the tofa of sides... -
is uncooked bacon a bad idea for stuffed burgers?
You can make squealer-burgers. Grind the bacon, then mix it with the ground beef. But, you need to cook the burger until well-done. The bacon fat provides both flavor and moisture. http://www.ifood.tv/recipe/hamburgers I have criss-crossed each burger with 2 strips of bacon, secured with a... -
Chuckie unfoiled
I had a digital thermometer, but it broke. I'll need to pick one up. This chuckie turned out better than expected. Foiling a chuckie after smoking to about 165 F then braising it in the oven until super-tender is not my cup of tea (or cup of BBQ sauce). This chuckie was reminiscent of brisket... -
Chuckie unfoiled
I made it and ate it last night; There are no pics. I did not use a thermometer probe to gauge its temp. When it felt hot to the touch on both sides, I pulled it. I could have pulled it, perhaps an hour sooner. I can regulate the heat by using different sized chunks. The bigger, the more heat... -
Chuckie unfoiled
I wanted to try to smoke a chuck roast without braising in foil, hoping that it would come out tender. First, I rubbed it down with salt, brown sugar, garlic powder, onion powder, black pepper and paprika. Then, I smoked it slowly for 7 hours with hickory chunks. This is the sauce I used to... -
Another chuckie and a cautionary tale
Yes. I have been doing the "hair dryer" trick for years. Whenever I grill, I use it to expedite the process of ashing the coals over quickly. To make "Pittsburgh rare" steak (black on the outside and blue on the inside), I can get the coals literally white-hot and the grate glowing red. -
Another chuckie and a cautionary tale
I am using one large, 16 inch in height, terra-cotta tree pot for the base and a 12 inch terra-cotta pot for the lid. I have used an electric hot-plate for years with success. When looking at a sack of hardwood charcoal in the store, I got the bright idea to use this as the heat/smoke source... -
Another chuckie and a cautionary tale
Later today, I'll be smoking a 2 1/2 lbs. boneless chuck roast. I rubbed it down with salt, black pepper, white sugar, garlic powder, onion powder, cayenne pepper and paprika. It will be served in burritos with onions caramelized in butter and chipotles sliced thin. Green salsa and sour cream... -
Smoked Petite Sirloin Steaks W/Qview
Nice steak. Shrooms' rule. Given the porousness of mushrooms, they should soak up alot of smoke. -
Chuck roast
I smoked the chuck for about 6 hours. It developed a very, very black bark. Then, I foiled it, doused it with 1/2 cup of vino and put it in the oven on the lowest setting for a couple of hours. The chuck fell apart when drawing a knife through it, it was incredibly juicy and it had a nice smoke... -
Chuck roast
Thanks for the input. I think raising the heat then foiling with a braising liquid for a few hours is a good idea. I'll let it get some bark on it before I foil it. -
Chuck roast
I have had lousy success with smoking chuck roasts. They end up either dry or tough (or both). I put a 2lb, boneless chuck roast on the smoker. It was rubbed down with salt, freshly ground New Mexican chile pods, Chile d'arbol pods, and cumin seeds. I figure it will be done in 7 hours. I'll... -
8lb bone in Shoulder for 15 people?
No. Google for "memphis barbeque". Look at the restaurants, Neely's, Corky's, etc.. They employ long smoked techniques. I watched that show and tried the fast method with a small rack of ribs. The meat was not "falling off the bones", but it was not bad. These ribs do not hold a candle to ribs...
