Yahoo! from Calgary, Alberta

Discussion in 'Roll Call' started by neilpet, Apr 28, 2009.

  1. neilpet

    neilpet Newbie

    Greetings, all!

    I just joined, and am hoping to find lots of interesting and tasty advice, and maybe to eventually become one of those who offer advice.

    I live in Calgary, Alberta, Canada, home to some of the best beef in the world. Just upgraded from a tiny little New Braunfels offset smoker/griller to a Char-Griller Smokin' Pro with the offset firebox. I also have a little-used electric box smoker. It gets some use making andouille sausage, but not much otherwise.

    I've smoked the odd pork shoulder for pulled pork and just tried a 'pastrami' smoked meat recipe I found that starts with a grocery store corned beef. It was okay, but not what I expected.

    Any info and advice on getting the most out of my Smokin' Pro would be greatly appreciated and welcomed. I'm going to season it tonight, weather permitting. Spring hasn't arrived yet here.

    Neil
     
  2. billbo

    billbo Master of the Pit OTBS Member

    Welcome aboard Neil! I am sure someone will be along to answer your specific questions about your smoker.
     
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF Neil....nice ta have ya here!
     
  4. smokingscooby

    smokingscooby Smoking Fanatic

    Welcome to SMF. Alot of info here. Look around and enjoy.
     
  5. Welcome to SMF Neil
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Neil welcome to SMF glad you joined us and congrats on the new smoker. Have fun and happy smoking
     
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hey Neil, glad to meet ya! Wecome to the SMF family.
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hi Neil, and welcome to the best smoking site on Mother Earth, SMF that is.
     
  9. Howdy Neil! Fellow Albertan here (but I hail from the "Champion" end of the province [​IMG] )

    You will find loads of information here. They folks here are super friendly, and they have put up with all my goofy questions!

    Bob
     
  10. afreetrapper

    afreetrapper Fire Starter

    Welcome to the group Neil one of the sausage I make is andouille love the stuff. You dont need to buy corned beef to make your pastrami heres my recipe.

    Pastrami

    5 lb beef brisket
    2 ½ quart water
    5 tbs salt
    2 tabs cure #1
    ¼ cup garlic cloves crushed
    2 tbs sugar

    Spice Coating
    2 Tbs Black pepper coarse
    3 Tbs Coriander
    1 tbs garlic cloves minced

    1. Trim excess fat from brisket
    2. Mix salt , sugar and cure in warm water then cool to 38’ f
    3. place brisket in brine make sure its covered
    4. Cure brisket 2 days per lb of meat.
    5. Remove from brine and dry surface .
    6. Place brisket in remaining spices and garlic make sure it is covered
    7. Place in smoker no smoke for the first hour 125‘ 1 hour, then raise temp to 225 light smoke for 2 hours. Internal temp 165’
     

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