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  #691  
Old 04-03-2021, 12:17 PM
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Trying my first roast beefs in the bradley. Getting conflicting information about duration, but have a 4 probe wireless temp in them so going to go off it. Finished to medium is 150° and well 160° according to its manual, see how long it takes to come to temp.
Pics later
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  #692  
Old 05-01-2021, 04:54 AM
steam26 steam26 is offline
 
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Sausage Santa Maria style with the kettle attachment tonight while I start smoking the brisket on the M1 (overnight finish & 140* hold on the Cookshack Amerique) for Sunday lunch, then picking up a prime ribeye on the way to my dad’s place tomorrow for grilling on the M16 for Sunday dinner.
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  #693  
Old 05-20-2021, 02:55 PM
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Quote:
Originally Posted by Ken07AOVette View Post
Trying my first roast beefs in the bradley. Getting conflicting information about duration, but have a 4 probe wireless temp in them so going to go off it. Finished to medium is 150° and well 160° according to its manual, see how long it takes to come to temp.
Pics later
I do roasts to 132f inside temp. Anything above that is over cooked to me.
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  #694  
Old 05-23-2021, 02:32 AM
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Ready for brisket donairs now.



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  #695  
Old 06-06-2021, 11:12 AM
DWS DWS is offline
 
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Default Smoke pork chops

I enjoy smoked pork chops, then cooked on a barbeque. I have a brine recipe I like and normally brine chops for 2-3 days before smoking or cooking.
In order to have a few chops ready ahead of time for the barbeque at any given notice, can the chops be brined ahead of time and frozen or what would the proper procedure be for this need?
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  #696  
Old 10-27-2021, 01:44 PM
omega50 omega50 is offline
 
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Default Wild Boar Ham

Was gifted a 5 1/2lb chunk of Boar Leg

So I made a ham. Brined 28 days in Cider brine. Rinsed and dried under refrigeration for 2 days. 60 hours TT of staggered Apple cold smoke in 10 hour sessions with a day between each session to mature.

To finish I decided to get creative with my Instant Pot.

Placed Cold smoked Ham-pretty side down in Instant Pot and filled within 1" of top with cold water. Added a small handful of whole cloves.
Set slow cook setting on medium and let it get to 160F poaching liquid temp. Measuring with my temperature probe set up from my smoker.
Once it hit 160F I hit off button and immediately hit keep warm.

It is holding 161F with the lid askew as a vented cover.


Now I will watch cumulative keep warm timer for 150 minutes which is roughly 30 minutes per lb

Then I will slide the temp probe into the ham and take it to 152F internal.
Refresh in ice bath for 10 minutes and back outside into smoker cabinet no heat or smoke to mellow overnight.

Will be part of a Charcuterie Platter for a wedding celebration in Rocky in early Nov as a surprise for the Groom/Gifter of said meat
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Last edited by omega50; 10-27-2021 at 01:53 PM.
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  #697  
Old 10-27-2021, 05:23 PM
Jim Blake Jim Blake is offline
 
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Looks awesome OMEGA!! Glad to see you posting again!!
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  #698  
Old 10-27-2021, 08:56 PM
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Looks awesome OMEGA!! Glad to see you posting again!!
X2
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  #699  
Old 10-30-2021, 04:10 PM
omega50 omega50 is offline
 
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Default Beer Mustard Boar

Beer Boar
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  #700  
Old 10-30-2021, 04:31 PM
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Looking good as always, we need some more food cooking around here
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  #701  
Old 12-01-2021, 05:26 PM
omega50 omega50 is offline
 
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Started my Back Bacon Wreaths
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  #702  
Old 12-01-2021, 09:03 PM
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Started my Back Bacon Wreaths
What do they look like??
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  #703  
Old 12-01-2021, 10:45 PM
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Originally Posted by RandyBoBandy View Post
What do they look like??
They look delicious

Last edited by omega50; 12-01-2021 at 10:50 PM.
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  #704  
Old 12-01-2021, 11:15 PM
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JK
Think a boneless Pork Crown Roast But out of back bacon sliced almost through butter roasted whole loin ring style

Dowel sliced breakfast

Last edited by omega50; 12-01-2021 at 11:32 PM.
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  #705  
Old 12-02-2021, 12:35 AM
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Brown Butter Sage Hollandaise over top to serve
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  #706  
Old 12-05-2021, 01:45 PM
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Default Tasso Fried Shrimp

For the West Final
Beer on ice
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  #707  
Old 12-05-2021, 04:48 PM
omega50 omega50 is offline
 
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Go Time
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  #708  
Old 12-05-2021, 05:03 PM
Jim Blake Jim Blake is offline
 
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Go Time
My oh my that looks totally delicious!!
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  #709  
Old 12-05-2021, 06:01 PM
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Brown Butter Sage Hollandaise over top to serve
Culinary tip please. Couple weekends ago, I made poached eggs, on brioche and hollandaise. Well, I did it as per internet recipes. It wasn't thickening at all. So. I added another egg into the mixture and about 20 sec's later, it had the texture of mayonnaise Tasted great BUT....it wasn't pourable
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  #710  
Old 12-05-2021, 06:24 PM
omega50 omega50 is offline
 
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Quote:
Originally Posted by RandyBoBandy View Post
Culinary tip please. Couple weekends ago, I made poached eggs, on brioche and hollandaise. Well, I did it as per internet recipes. It wasn't thickening at all. So. I added another egg into the mixture and about 20 sec's later, it had the texture of mayonnaise Tasted great BUT....it wasn't pourable
Would need to see recipe to comment

But What once was thick is easily thinned
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  #711  
Old 12-05-2021, 09:32 PM
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Would need to see recipe to comment

But What once was thick is easily thinned
PM incoming
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