Thread: Sausage and Smoke Cooking

Originally Posted by 32t

I have never done this and looked up a few recipes. One of them cold smoked the meat after boiling.

I have been thinking about that, cold smoking after cooking. I will have to try it next time.

Are those pickled onions on that sandwich Charlie?
Looks tasty indeed!

Originally Posted by MikeB52

Are those pickled onions on that sandwich Charlie?
Looks tasty indeed!

Yes, they are pickled onions. They are quick pickled, not really pickled.

Well as I said, Mike's chicken looked really good and the value packs of chicken were on sale for $0.97 a lb so I picked some up.

My first wife and I are still on really terms and have been these past 50 years. When her brother passed away from COVID I helped clean out his place so it could be sold.

Her mother passed away when she was only 9 and her dad never remarried so it was kind of hard but she came out fine. Her mother made 'Golden Ember Sauce' which her father said she'd come up with---however I've found many variations of it online so I doubt it.

The sauce isn't worth a s**t on anything but chicken. But it always came out burned on a regular charcoal BBQ but I thought it would work with the Tragear so I made a batch and had a go with it yesterday. It came out so well that the next time, I'll warm the sauce up and marinate the chicken for a couple of hours. The chicken was so moist and tender it was incredible.



Here's the recipe if anyone is interested:

Golden Ember Sauce for BBQ’D Chicken

3/4 cup vegetable oil
1/4 cup melted butter
1/4 cup ketchup
1/4 cup lemon juice (fresh squeezed is best)
2 Tbs brown sugar
1 Tbs prepared mustard
1& 1/2 tsp salt
1 tsp paprika
2 Tbs grated yellow onion
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/4 tsp Tabasco or hot sauce of your choice
2 large cloves garlic crushed and diced.

Place all in a blender or food processor and grind until all is finely pureed.

Note: This must be refrigerated! Also I spoon some into a small bowl to use on the chicken and reserve the rest in the refrigerator. It will keep about a week or two. If need be cut the recipe in half.

Hint:
1/2 of 3/4 cup is: 1/4 cup + 2 Tbs
1/2 of 1 & 1/2 tsp is: 3/4 tsp
The rest should be easy.

Blend and store in the refrigerator

Those look pretty juicy Roy!
Thanks for sharing the recipe..

Lil capicola update, 18 days in and 200 grams lost.
Firming up even more and still averaging around 10 grams per day loss.

This is the weekend I carve up my dry age strip loin as well!
That will be a big moment of either joy or tragedy.. hehe
Cheers gents.

Originally Posted by MikeB52

Lil capicola update, 18 days in and 200 grams lost.
Firming up even more and still averaging around 10 grams per day loss.

This is the weekend I carve up my dry age strip loin as well!
That will be a big moment of either joy or tragedy.. hehe
Cheers gents.

All I can say is I for one am awaiting very expectantly for some good results--

Strip loin stripped down.

White mold, good, aged smell, different to my nose but also good, kinda mushroom nutty kinda funk.

The pelical, or dry bark looks less scary after a white vinegar wipe.

After deboning the good stuff is revealed! Super tender and beautiful.
The little bit around the outside I’ll trim off just before cooking, but I’m looking forward to trying these out tonight.
Yield was a dozen 1” thick steaks.
Cheers gents

Correction 14 well trimmed 1” thick steaks.

11 in the freezer, three for dinner tonight.
Cheers

How many days dry aging, Mike.