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Have any of you ever sliced a chuck roast for sandwiches? I would prefer it at medium rare but worry that this cut would be too tough. Any thoughts? Maybe marinating it would tenderize it?
thanks,
Congrats on the new little one! I wouldn't restore it yet - I'd use it! Instead of smoking a cigar in honor of your little girl, smoke some ribs. Rust only ads character to a good smoker - call it patina and move on. That thing looks great.
Has anybody ever brined tri-tip? Do you think its a good idea? I think I read that brining beef can break the meat down too much and make it mushy - true?
Hey all - I know it's only done when it reaches temp but, I'm cooking 2 boneless pork shoulders ( a total of 13.5 lbs) on the Chargriller smp. I usually maintain temps around 225-250. Does the rough estimate of 1.5 hrs / lb apply to the total of 13.5 lbs or to the weight of the individual...
I'm in the middle of brining 4 turkey breast halves (3 lbs each for a total of 12 lbs). I know that the general rule is 1 hour of brining for 1 lb. of turkey - so does this mean that I need to do it for 3 hours or 12 hours? I think 3 hours would be right because each breast half is about 3 lbs...
just figured it out - there's a "tx" button inside the battery compartment - when I pushed it the thing started working - crazy - thank y'all for the help.
I have the RediCheck "Smoker" thermometer and am using it for the first time today. The moniter connected directly to the probes is working fine but the remote is just flashing " - - - " where the chamber and meat temperature is supposed to read. Any suggestions?
You gotta be quick at my house to get pics of uneaten que - here are a couple of pics of my kids gnawin' on some babybacks. Around my house we eat ribs with our shirts off - easier clean-up - sorry, no pics of the wife.
no - i didn't brine the fish. I just used a little salt, pepper and olive oil. The smoker was at about 300 degrees so the salmon cooked for only about 45 minutes. It came out very moist without the brine.