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Turkey 3% salt water
Bought some frozen 'young turkeys' from Sam's and they say that they are in a 3% solution of water and sea salt. Would you brine them? Smoke-frying them. Thanks -
Brisket got too tender
Let a prime brisket get a little too done last night and it fell apart like a pot roast. Went to 204, cooled to 150 and then held at 150 for 8 hrs. Prime briskets often get probe tender at just under 200 for me. Tender, juicy, and delicious so I'm not complaining. It was just a bit of a... -
Questions about resting your butt
If my pork butt gets done a few hours before serving time, how long can I rest it in a cambro? How long can I rest it at 150 without it degrading? If I'm going to do that, do I want to take it all the way to 200 first or back off a little like say around 190? -
Stacking meats in a vertical smoker
If you had to stack a brisket and a pork butt in a vertical, which would go on top and why? Thanks- kelbro
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- Replies: 4
- Forum: General Discussion
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Chuck roast burnt ends
Inspired by Jeff's email blast last week. Chuck roast burnt ends over oak on the 18" WSM. -
Jeff's cherry smoked salmon
I tried the recipe in Jeff's email blast last week and I don't think that I will ever do salmon another way again! It was great. We had some fresh sockeye salmon. A hint of sweet, a hint of salt, and a hint of smoke. Check it out. I did this batch on the 22" Weber kettle. -
Saturday smoke
Rolling oak smoke here in the holler on a prime brisket this morning. So big that I had to separate the point and the flat! -
Beef Country Style Ribs
Picked up a pack of these the other day. Never heard of that cut. Looked to me like a sliced chuck roast. Smoked @ 250 over oak to 160ish and wrapped. Up to 200 in another hour. Sliced into burnt end size bites and cooked in some Jeff's sauce for another half hour. Pretty doggone good. Dinner... -
Jerky thickness
About to slice some top round and/or eye of round for some jerky. What's the consensus on the best thickness for these roasts? I normally use London Broil and slice it a little more on the thick side but wanting to try something a little different this weekend. Thanks!- kelbro
- Thread
- Replies: 19
- Forum: Making Jerky
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Jeff's email blast this week
Pork belly over hickory on the WSM with a couple of chicken halves soaking up the drippings underneath. Inspired by Jeff's email blast this week. -
Saturday yardbird
A couple of spatchcocked yardbirds over apple wood today in the 18" Weber Smokey Mountain (finished for a crispy skin on the gas grill). Besides dinner there's going to be some good leg quarter lunches and I'm sure that she'll have me make a chicken salad. -
Baby baby baby back ribs
My honey said she wanted baby backs tonight. -
Injecting a brisket flat
For those that inject brisket flats, what works better tallow or beef broth? Every now and then my flats come out dry and I just want to add a little insurance. Thanks -
Paleo Sausage
This was a weekend for experimenting. Found this one and gave it a try. Paleo patty sausage. Interesting combination of seasonings that came out pretty doggone good. 1 pound ground pork (I used a fatty loin/belly mix) 2 teaspoons finely chopped fresh sage leaves 1 teaspoon finely chopped... -
Short ribs!
Beef short ribs and gruyere/gouda/cheddar mac & cheese smoked over a cherry-oak mix with some garlic roasted brussels topped with a little balsamic. Oh yeah, some cheddar-jalapeno sourdough to mop up the juices. -
Getting a better texture
Made a batch of pork (shoulder) sausage links that had a great flavor but they are a little bit 'grainy'. Does more fat help the texture? Would a binder like powdered milk meld it all together a little better? More time in the mixer? The wife likes the store-bought texture and it would be nice... -
Fat-out in today's summer sausage
Ground up a 3# chuck roast and thought that I would try something new. Sous vide instead of smoking. Same mix and overnight cure. Stuffed and vac-sealed. Into the SV pot at 130 for 45 mins, 141 for 45 mins and then 153 for another 45 mins. Ice bath for an hour. The casings each had a couple of... -
Early morning...
I wasn't planning to get up at 4am today but Sam's had a good price on their prime briskets. I'm going to try Chud's foil boat method on this one. More pix later this evening. -
Country Style Ribs
CSRs were on sale. Cooked over cherry. Great bark, very tender. With the leftover sourdough popovers, there will be some good leftover sliders tomorrow!
