Here they are called thin bbq sausages. About as round as my thumb and 6-7 inches long
Like these
https://shop.coles.com.au/a/alexandr...usages?cid=wsm
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Here they are called thin bbq sausages. About as round as my thumb and 6-7 inches long
Like these
https://shop.coles.com.au/a/alexandr...usages?cid=wsm
High tech here!
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To short for scales so I might as well smoke something with it.
Cherry wood. I need smaller pieces for my smoker but am deciding if I am in the mood to trust my fingers any closer.:hmmm::rofl2:Attachment 318288
Attachment 318290Attachment 318293Attachment 318296Attachment 318297Ok straight outta the BBQ. Pit boys book, I present for your taste buds a pure beef delight
Cheesecake
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Inside pepperoni, shaved roast beef and 3 whole cups of shredded cheddar, top with smoked bacon and pepper jack cheese. Cooked to 145 and on the traeger it’s super moist
Oh my, beefy goodness Tc!
Used some applewood up here tonight.
Good compromise for the salmon, shrimp, and rib steaks.
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Wife is off the red meat.
Me, can’t do it..
Looks great Mike, and from the emailed I got today something else looks great
4 a.m. tomorrow morning it's going down. My first full size brisket cook. Haven't done anything on the grill since isolation happened. My buddy keeps sending me all these amazing photos of him bbq-ing on his barrel cooker.
We had some issues picking up our online grocery order, the grocery store effed up, didn't get anything! My wife decided to get all her PPE on and go to Costco. "Get me a brisket honey, it's time!"
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Good luck with your first brisket Andrew..
Low and slow is such a good way to go while stuck at home buddy.
Aroma will calm the entire block...
Nice price on that slab too.
Costco shopping!!, brave lass you married.
Cheers from the East bro, good to see ya post..
Andrew-I hope that goes well for you. I don't think brisket is as hard as people make it out to be. It just takes epic amounts of PATIENCE! Do not call that beast ready until it is at 200-205ish Farenheit and offers no resistance to a probe. You can get there via "the crutch" with foil or butcher paper, or just let it ride after the stall for a few extra hours. Even then, a few hours tightly-wrapped in foil in a cambro or warm oven will make it melt in your mouth-no sauce needed!
I got my best one yet from that last post without a whole lot of fuss-it literally just melted in your mouth. I don't know if you've done a rub yet, but lately I've settled on equal parts of the following with fantastic, tasty results:
-kosher salt
-coarse black pepper
-onion powder
-garlic powder
-paprika
-Montreal steak seasoning
1 tablespoon each was enough to cover that 9-pounder with some left over. Everyone has their favorite recipe-let us know how it turns out!
Just trimmed it, and seasoned it with equal parts kosher salt and pepper.
Ya I plan on wrapping around 155-160 with butcher paper. I’ve got my ThermoPro T20, so I should be able to nail the internal temp, and was aiming for what you said, 200-205. I have an instant read too that I’ll use to probe for butter like consistency.
The 4am part doesn’t bother me at all, I just hope this effing wind dies down. Been really windy here the past 3 days. Might have to move my Oklahoma Joe to the front. Plus the neighbor boys will be over guaranteed! Maybe I’ll draw a 6’ circle in chalk around my cooker
Oh and I have some real nice shag bark hickory splits, and some Bitternut hickory as well.
Seems our staple weekend pandemic meal is steak and salmon.
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I feel blessed to be able to secure such fare these days. And to still be working on supporting the infrastructure to the degree I can.
Thought I’d share my steels, as there was some chat about them.
Mine have much more utilitarian handles than Roy or Jerry’s.
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The round is a little more course, the oval is my goto..
And another round one from a different maker. Also straightens out near any burr in short order.
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Have a great weekend gentlemen.
Stay safe and stay healthy.
Easter dinner: grilled rack of lamb
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Resting
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Plated
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Oh yeah, almost forgot tzatziki sauce
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Did my brisket yesterday. I was up at 3:45 am, had the cooker fired up shortly after 4:00, and had the brisket on by 5:00. 14.5 lbs brisket, I shaved a little over 3 lbs of fat off it. Cooked all day, and ended up pulling it off somewhere around 203 internal. When I opened the butcher paper (wrapped at 160) it was moving like jello. Probed it a few times and it was like hot butter. Really happy with my results.
My flat was very lean, and next time I may try and pick a better brisket.
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Wow, looks delicious, Andrew. Along with Mike's steak and salmon, and Paul's rack of lamb, I'm droolin.' I managed to find a couple nice racks of pork ribs that I'll be smoking soon; your pics are keeping me going until then.
Come on guys......... Don't keep this up!
Obesity is a large contributing factor to Covid 19 deaths..............:rofl2:
I started another batch tonight but am using ziplock bags.
I had a heck of a time showing my wife how to use percentages in a recipe.
To me it is just a formula. :shrug:
Her brain doesn't think like that...........
Trying to explain how to use the tare button on a scale.
First and foremost, let us know how the latest batch comes out.
No to your Lovely Bride--it could be worse--A Lot Worse!
https://www.youtube.com/watch?v=Qhm7-LEBznk&t=23s
Attachment 319344Attachment 319345I feast tonight and probably a couple more as I made too much for me and the mrs.
Scotch eggs, Armadillo eggs, and how do you make a Nathan’s hot dog better? You wrap in bacon
From what I've read back when this first was recorded, the guy posted the video online at some social thing--- Without Asking his lovely bride. I read that they almost ended up divorced because of him posting it.
'How long will it take us to get to your mother's home 80 miles away? Well I really don't know, we'll just have to see' :w
Teriaki boneless, skinless chicken thighs over oak and ash fire.
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Smoked spam, Not sure if it is going on sandwich, or crackers, or fried rice. Big decision I dont want to rush into.
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Charlie that smoked spam with eggs is my vote
I've actually made Spam here at the Boars Nest. I couldn't tell the difference between mine and some of the traditional commercial Spam.
I got the recipe here at the link below/the recipe is at the end via a link. I only made a 1/2 batch and I used 1/2 teaspoon of Sodium Nitrite instead of the Tender Quick.
https://www.youtube.com/watch?v=FOvAMWupNcs
Apparently the state with the highest consumption of Spam in the USA is Hawaii.
https://slate.com/human-interest/201...nned-meat.html
Partial flat cut beef brisket on the smoker for 3 hrs. Sweet potato also cooked on the smoker in foil.
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Salt, pepper and garlic powder dry rub.
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...and of course a high gravity beer to wash it down with.
Here you go Roy!
These got to the 160'f range when done.
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The dry cured at the moment is long gone so a comparison at this time is not happening.:D
The ziplock version is not overly salty though.
My question was was intended to ask about the texture and salt content as I've read that keeping the sides in bags can increase the salt content as it could be re-absorbed back into the flesh instead of weeping out of the flesh while curing.
I would presume that you feel that there's little to no difference with the salt content.
That is the point of this measured type of curing and I think it works.
The salt and cure gets absorbed into the meat at the proper ratio and that is that.
I did not do a good observation of this last batch but historically from my observations the salt sucks the water out and then it goes back in.
If you have the proper amount of salt/cure going back in that is good.
Easy to mess up and dependent on time if you over salt your brine.
I'd given some of the first bacon I'd made using the formula to my buddy Ski and he said he was impressed by the flavor and it not being overly salty, just enough of a taste of salt.
However he said he was surprised at how little water came out and that there wasn't the usual 'white foam' from store bought bacon.
The first batch was made with the pork being able to 'weep' out any water but not able to re-absorb it. I'm thinking that's why.