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04-19-2020, 08:04 PM
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Join Date: Dec 2009
Posts: 8,514
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Kasseler
Quick flash on the Pit Boss
Now into the Kraut
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04-19-2020, 08:58 PM
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Join Date: Feb 2012
Location: Strathcona County
Posts: 105
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Quote:
Originally Posted by bigbuck
I don't want to derail this awesome thread and if it is not allowed please delete.
Just curious what Pellet Smokers you guys are using? Anyone have a Rectec or Broil King? Been researching to buy one. The Green Mountain guys seem to be happy with them and they are a lot cheaper than a Higher end smoker just contemplating if it's worth it to Pay more for a Rectec or Broil King?
Thanks boys
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Been using a Traeger that i got from Costco going on 4 years now. No issues even in cold weather. Even got my 15 year old trained how to do the rubs and put the stuff on to smoke/cook. Done all sorts of stuff including my mother in law's bread when it was too hot in the house to bake the bread in the oven. All good.
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05-08-2020, 08:27 AM
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Join Date: Jan 2010
Location: Calgary
Posts: 4,339
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Hey all,
I am planning on making our pork/beef sausage recipe, but only making burgers out of it.Is tender quick required if not smoking?
Thanks
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05-08-2020, 11:48 AM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by kevinhits
Hey all,
I am planning on making our pork/beef sausage recipe, but only making burgers out of it.Is tender quick required if not smoking?
Thanks
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Tenderquik not technically required.
All about intention.Do you intend for it to taste and look more like your sausage? If so then add the Tenderquik even if not smoking. It will give both Cured flavor and Cured Color.
Often I will add cure to sausage meat intended for burgers, so I can give it a 48 hour ferment so it has a nice Manitoba Farmer Sausage like tang. Just like in bread making, sausage fermentation is supported by the addition of a small amount of sugar
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05-08-2020, 04:44 PM
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Join Date: Jan 2010
Location: Calgary
Posts: 4,339
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Quote:
Originally Posted by omega50
Tenderquik not technically required.
All about intention.Do you intend for it to taste and look more like your sausage? If so then add the Tenderquik even if not smoking. It will give both Cured flavor and Cured Color.
Often I will add cure to sausage meat intended for burgers, so I can give it a 48 hour ferment so it has a nice Manitoba Farmer Sausage like tang. Just like in bread making, sausage fermentation is supported by the addition of a small amount of sugar
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Thanks for the info...Just ran into an old coworker and hunter. Suggested using accent for now....
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05-08-2020, 07:27 PM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by kevinhits
Thanks for the info...Just ran into an old coworker and hunter. Suggested using accent for now....
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Why not. Ajinomoto works as long as no one in your household has MSG sensitivity
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Last edited by omega50; 05-08-2020 at 07:39 PM.
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05-09-2020, 12:45 PM
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Join Date: Jan 2010
Location: Calgary
Posts: 4,339
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Quote:
Originally Posted by omega50
Why not. Ajinomoto works as long as no one in your household has MSG sensitivity
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Thanks Omega....Cooked some up and tasted great...
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05-21-2020, 08:53 PM
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Join Date: Dec 2009
Posts: 8,514
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Kasseler Time-Bucked up some loin
Into the Brine Abyss
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05-22-2020, 11:51 AM
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Join Date: Dec 2009
Posts: 8,514
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Kasseler
One more day then time for a Cold Smoke session
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05-24-2020, 08:35 AM
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Join Date: Dec 2009
Posts: 8,514
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Scramble time- Pit Boss died at 6 am firing up for my Brisket smoke-POS
So into the Bradley which had already been loaded with my Manitoba Farmer Sausage for a Cold Smoke session with Oak Dust.
Just got the Pit Boss semi functional again at 8am and the brisket transferred over, but I don't trust it anymore.
Initially at 6am the Ignitor lit, Auger turned and it smouldered fine and could hear the roar of a successful light. But as soon as I select a temperature setting it shut down with a Err message. No troubleshooting topic that covers this one that I can find.
Pulled the pellets to remove the hopper to get at my wiring and pulled my temp sensor-cleaned it all and put back together.
Now-It is running 75 degrees off my setpoint.
But it is running-For Now
Getting less reliable than the Bradley which is saying a lot.
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You're only as good as your last belly button de-linting
Last edited by omega50; 05-24-2020 at 08:40 AM.
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05-24-2020, 03:38 PM
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Join Date: Dec 2009
Posts: 8,514
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Farmers Sausage
Cold smoke done-Now to mellow a few days in the cool before packaging
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05-24-2020, 03:44 PM
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Join Date: Dec 2009
Posts: 8,514
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Red Eye Burnt Ends
Brisket is tender and is small so I like to rest it in my insulated casserole.
Was ready at 202F so I wrapped in butcher paper and tented in foil and placed in casserole with temp probe still inserted.
So now I keep in a warm place till the IT drops to 140f
Then I will start producing the Burnt Ends in my Coffee BBQ sauce for an hour uncovered back in the smoker at 250F
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05-29-2020, 08:11 AM
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Join Date: Dec 2009
Posts: 8,514
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Point is cured for my Corned Beef, but due to the upcoming warm weather instead of the Original plan of Corned Beef and Cabbage-I am going to make my Reuben Sausages.
Slightly non traditional-making a small diced Mustard Caraway Sauerkraut. Farce of 2/3 Corned Beef with added beef fat. Hand cut additions of 1/3 Horseradish cured Point, 10% meat weight of Swiss Cheese and the Kraut.
Just need to find a good recipe for Rye Sausage Rolls
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06-10-2020, 08:53 AM
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Join Date: Dec 2009
Posts: 8,514
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Must be pandemic fever undoing my rational mind.
Was looking for a way to speed pellicle development and then I saw my leaf blower in the shed.
Nuff said
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06-10-2020, 02:36 PM
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Join Date: Dec 2009
Posts: 8,514
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Going through old cookbooks today and found some sausage recipes from the late 40's to the late 70's.
Decided to make one of the many oven baked recipes. All called for saltpetre so I just subbed in cure#1.
This one basically ground beef, celery seed,onion powder, garlic powder and liquid smoke-I did not have celery seed so I used some Caesar Rim spice from my bar. I don't use liquid smoke so I used smoked paprika. Called for a 4 day ferment with daily kneading sessions so I subbed in Fermento.
Rolled in foil will let sit overnight then I will pierce the bottom of the foil log and bake on a rack in a low oven.
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06-14-2020, 09:00 AM
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Join Date: Dec 2009
Posts: 8,514
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BoneDust Brisket on PitBoss-Scratch that &*(&^% Pitboss died on start-up so I had to move to the Bradley. Serious issues when the bradley is more reliable than your pellet grill
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06-14-2020, 09:51 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,458
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a long journey
Eye of round Pastrami
16 days of brine
8 hours cold maple smoke
1 1/2 hours instant pot
coated with toasted coriander seeds and coarse black pepper
Wrapped in foil for two days in the fridge
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06-14-2020, 11:10 AM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by omega50
BoneDust Brisket on PitBoss-Scratch that &*(&^% Pitboss died on start-up so I had to move to the Bradley. Serious issues when the bradley is more reliable than your pellet grill
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Back on the PitBoss
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06-14-2020, 11:12 AM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by bat119
Eye of round Pastrami
16 days of brine
8 hours cold maple smoke
1 1/2 hours instant pot
coated with toasted coriander seeds and coarse black pepper
Wrapped in foil for two days in the fridge
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Yummers-That is a big eye
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06-14-2020, 03:06 PM
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Join Date: Dec 2009
Posts: 8,514
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Dry Cured Hungarian sausage finally ready
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06-19-2020, 07:36 AM
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Join Date: Dec 2009
Posts: 8,514
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Csabai day
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06-20-2020, 06:37 PM
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Join Date: Dec 2009
Posts: 8,514
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Csabai ready for drying
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07-03-2020, 10:07 AM
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Join Date: Dec 2009
Posts: 8,514
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Ice Tea Brined Smoked $7 Pork Picnic
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07-04-2020, 07:24 AM
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Join Date: Dec 2009
Posts: 8,514
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Smoked Picnic
8 hour Lemon Tea brine-Rinse-Mustard base and then OTKF Rub
will let her buck at 160F heavy smoke for 4 hours then finish at 225F til tender.
Left skin on but scored heavily
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Last edited by omega50; 07-04-2020 at 07:37 AM.
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07-04-2020, 06:40 PM
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Join Date: Feb 2015
Location: Near Lac La Biche, Ab.
Posts: 609
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Kamado Joe Rib Cook
After reading, and drooling over all these great posts, i thought I would give an update on my Kamado Joe, which i picked up in May of this year. I was looking at all types of charcoal grills last fall, and had lots of input from fellow members here, thanks!
After much debate, and comparing different units, I pulled the trigger on a kamado Big Joe 111, 24.
It's only my third cook on the Kamado, a real learning curve compared to the old Sears Kenmore propane BBQ! Mainly learning how to control the heat with the sliding damper at the bottom, and the wheel / damper at the top of the unit.
The lump charcoal takes awhile to come up to temp, but found it will burn for a long time when done, even after shutting all the vents, etc. The Kamado
Joe charcoal brand comes into 20lbs bags, and I still have 40 % in the bag, and this is my 3rd cook.
The first cook was 2 rotisserie chickens, and I used some hickory wood chunks with the charcoal, the flavour was WOW!! Chicken was so juicy. Cooked for about 3 hours at 275*F, checking internal temp.
2nd cook was a steak, and grilled veggies, again unreal flavour, no comparison to propane, in my opinion.
Current cook (3rd) 2 full rack of ribs, St Louis style, trimmed the silver skin off, and dry rubbed with a recipe from a website called amazingribs.com, using Meatheads world famous Memphis dust rub, a very good site!
I added 4 small chunks of pecan wood, supposed to give a nice smoke ring, and turn ribs a dark red, we will see!
I took pictures this time to share, will not be done till late tonight though, this recipe calls for low and slow temp ( 225-250*F )
Having troubles uploading pics.........the only pic that would not upload was the first pic showing the ribs with the dry rub, etc.
Will take some more pics after 2 hours
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07-04-2020, 09:07 PM
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Join Date: Feb 2015
Location: Near Lac La Biche, Ab.
Posts: 609
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Kamado Joe Rib Cook
Ribs are coming along, after 3.5 hours, I sprayed them with some apple juice from a spritzer bottle to keep them from drying out, bark is forming on the surface of the ribs, and they have taken on a nice smoky color.
Will spritz them every 20 mins for an hour, and then make a bbq sauce to glaze them with.
I picked them up with tongs to give them the bend test, not ready yet.
Apparently when they bend almost in half, or break in half, or crack open........they are done!
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07-11-2020, 11:18 PM
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Join Date: Jun 2011
Posts: 582
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Hello .
I just purchased a smoker the other day. A Vermont Castings. Does anyone have any recipes for a nice 21 day wet aged elk roast? I have never smoked anything.
thanks
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"This year will go down in history. For the first time, a civilized nation has full gun registration. Our streets will be safer, our police more efficient, and the world will follow our lead into the future!" 1935-Adolf Hitler
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07-19-2020, 12:59 PM
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Join Date: Dec 2009
Posts: 8,514
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Romanian Pulled Pork
In the stall
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07-19-2020, 07:39 PM
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Join Date: Dec 2009
Posts: 8,514
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Home Stretch
Getting close
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07-21-2020, 03:39 PM
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Join Date: Dec 2009
Posts: 8,514
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Back Bacon
Apple smoked to 123F
Loins are cheap this week
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