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I. M. Gei posted:I am getting ready to make pastrami for the first time. Oh hey this was also my stuck at home weekend plan but I hadn't considered smoking cheese as well. Where you planning on meat then cheese or vice versa?
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Apr 2, 2020 19:46
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Dr. Krieger posted:Oh hey this was also my stuck at home weekend plan but I hadn't considered smoking cheese as well. Where you planning on meat then cheese or vice versa? I need to smoke the cheese about a week ahead of time so it can mellow in the fridge for a bit.
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Apr 2, 2020 22:23
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I. M. Gei posted:I need to smoke the cheese about a week ahead of time so it can mellow in the fridge for a bit. Sounds like drug talk to me.
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Apr 2, 2020 23:11
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I. M. Gei posted:I need to smoke the cheese about a week ahead of time so it can mellow in the fridge for a bit. I'm assuming you've got a vacuum sealer for the cheese. My cheese needed at least 4 weeks to properly distribute the flavours, but this may have been because I went a little long on the smoking time. I've read that 2-4 weeks is about the standard amount of resting time.
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Apr 2, 2020 23:46
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I just joined the smoker club with a second hand $250 GMG Daniel Boone pellet smoker. Next time I head out to the wasteland, I'm going to pick up a pork shoulder or butt and get crackin'
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Apr 3, 2020 00:01
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canyoneer posted:I just joined the smoker club with a second hand $250 GMG Daniel Boone pellet smoker. Smoke ‘em if you got ‘em
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Apr 3, 2020 03:55
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Fall Dog posted:I'm assuming you've got a vacuum sealer for the cheese. My cheese needed at least 4 weeks to properly distribute the flavours, but this may have been because I went a little long on the smoking time. I’m thinking I might up it to at least 2 weeks. I’ve never had any issues mellowing it for one week, but the first time I did it all of the cheese-smoking instructions I found on google conflicted on how long to do that part for. Some places said 2 to 4 weeks, some said 2 or 3 days.
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Apr 3, 2020 05:30
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Started a 24 cure on my salmon filet, using the Alton Brown ratio of 1 part white sugar, 1 part brown sugar and 1 part salt. Will give it a thorough bath tomorrow morning, let it dry, then throw on the smoker @180 until it hits 150.
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Apr 3, 2020 13:32
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About a year ago, I backed the Spider-22 pellet grill insert on Kickstarter. It turns your Weber kettle into a pellet grill. I got it back in December but was only able to use it for the first time yesterday. To see if it was any good I smoked a pork butt. [img]https://i.imgur.com/7vg3kCL.jpg[/url][/img] I threw it on at about 7 AM. Unfortunately, I melted my iGrill on my last cook and haven’t replaced it yet so I couldn’t monitor temps, but I did check it once an hour and it seemed to hold temps pretty well. I started temping at about 2 and when I saw it got the stall, I wrapped it in butcher paper.  It only got up to about 190 by 6 PM, but the probe met no resistance so I pulled it.   It turned out pretty good. Not as much smoke flavor as I like though, I’ll have to figure that out. Maybe throw a foil packet of chips in or try a different pellet blend.
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Apr 4, 2020 01:59
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That looks delicious. On another note, Traeger updated the firmware on my Pro 575 and I can now get it up to 500’, sweet! Previous max was 450. It’s funny because I threw a pineapple on at 500 and the auger was basically running non-stop to get temperature, haha.
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Apr 4, 2020 15:58
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I ended up with some really thick sliced pork belly, can you do burnt ends with that?
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Apr 7, 2020 00:16
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Like how thick?
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Apr 7, 2020 00:28
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This has been posted before, but do this: https://www.youtube.com/watch?v=nL82hlORY-k (you should probably like halve the amount of butter he puts in)
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Apr 7, 2020 01:59
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McSpankWich posted:(you should probably like halve the amount of butter he puts in) this is terrible advice
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Apr 7, 2020 02:46
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Canuckistan posted:Like how thick? Looks like a belly that was then sliced across at like 3 inch intervals.
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Apr 7, 2020 05:37
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A local high-end restaurant supply company is opening their doors to the public in order to try and keep product moving. I picked up some Kurobuta/Berkshire "short" ribs, rubbed them down with Meat Church hot honey hog, and smoked them with pecan and apple:     The leftovers, I mixed in with some easy homemade mac and cheese from Serious Eats the next day for lunch. loving killed!
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Apr 7, 2020 23:08
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At the encouragement of this thread, I bought a smoker and did a brisket and it actually turned out pretty well. Definitely some room for improvement but it tasted great. Any advice for cleaning this thing? I have drippings and stuff all over the place inside it. The racks are dishwasher safe but the rest of the unit is a mess inside.
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Apr 9, 2020 16:55
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DumbWhiteGuy posted:At the encouragement of this thread, I bought a smoker and did a brisket and it actually turned out pretty well. Definitely some room for improvement but it tasted great. Electric? Don't worry about cleaning the pieces you can't remove. If there really is chunks all over, then feel free to try to wipe it down a bit, but I've had a MES for about 2 years and I've never cleaned the inside. Food's not touching it, it's fine. They made anything you needed to clean removable.
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Apr 9, 2020 17:02
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Thinking about purchasing a Traeger. What do you guys think/recommend? I love my kamado but it's my lake grill and it's not something I want to transport back and forth every spring/fall. From what I understand smoking works great on a Traeger as well as normal grilling, is that correct? I'm just not sure I want to go back to a propane grill because the kamado makes such drat good food. I guess I could just buy another one but at home I don't generally have as much time to grill so having something that's ready in a few minutes seems like a nice option. I'm open to suggestions from you gurus.
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Apr 9, 2020 20:27
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 Best news all week.
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Apr 9, 2020 20:33
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Nothing says Easter like pulled pork
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Apr 9, 2020 20:42
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I was more looking at the smoked baby
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Apr 9, 2020 21:11
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I live alone and still got a turkey breast to smoke since they were on sale. Gonna have a ton of leftovers 
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Apr 9, 2020 22:12
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DumbWhiteGuy posted:At the encouragement of this thread, I bought a smoker and did a brisket and it actually turned out pretty well. Definitely some room for improvement but it tasted great. Grease can be wiped out with paper towels. (And should be, no need to provide additional growth media for mold and poo poo, plus it’ll go rancid over time.) For soot and baked on poo poo, get a good grill brush, brush it when it’s still warm. Outside of the racks don’t worry too much about it though.
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Apr 9, 2020 22:20
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wandler20 posted:Thinking about purchasing a Traeger. What do you guys think/recommend? A Traeger won't reach the same temperatures as the kamado, and aren't suited to grilling.
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Apr 9, 2020 22:31
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wandler20 posted:Thinking about purchasing a Traeger. What do you guys think/recommend? Define “normal grilling”. Pellet grills simply do not get hot enough, imho. Lump charcoal superiority. e:f,b
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Apr 9, 2020 22:56
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poo poo, guess I'll just buy another Kamado Joe.
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Apr 9, 2020 23:23
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Maybe if you buy that new Weber thing linked earlier, supposedly that can be used for normal grilling. Edit: it's the smokefire https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire-series/ Edit2: it's also $1,200 McSpankWich fucked around with this message at 23:27 on Apr 9, 2020 |
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Apr 9, 2020 23:24
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McSpankWich posted:Maybe if you buy that new Weber thing linked earlier, supposedly that can be used for normal grilling. Don’t Louisiana brand pellet grills get to the same temperatures as these? They might be cheaper too.
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Apr 10, 2020 00:00
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I’m skeptical that any pellet grill will “grill” well. I love my Traeger for smoking.
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Apr 10, 2020 00:05
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McSpankWich posted:Maybe if you buy that new Weber thing linked earlier, supposedly that can be used for normal grilling. That’s a funny way to spell Weber Summit Charcoal. The smoke fire isn’t ready for prime time yet.
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Apr 10, 2020 06:11
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McSpankWich posted:Nothing says Easter like pulled pork That is actually what I was going to make. But with a 77 year old mom and another 90 yo relative (who is quite fit for her age) decided to cancel. Sad.
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Apr 10, 2020 14:27
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C-Bangin' it 
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Restaurant Depot is allowing non-members to shop in their stores. If you have one near you it is a great spot to get really affordable meat and other bulk supplies a restaurant would use.
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Apr 10, 2020 19:52
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That kicks rear end. I do, in fact, live 2 miles away from one
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Apr 10, 2020 20:05
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BraveUlysses posted:hooo boy next time i see a pork shoulder at the store for a the right price this is what i'm trying, pork shoulder burnt ends I made this today, babby's first thing on the smoker. It was excellent and turned out really tender and nice.
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Apr 11, 2020 00:52
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Anyone have experience with Amazing Ribs' double smoked ham recipe? I am planning to give it a shot for Easter and it seems simple enough. I havent had time to give it a test run prior to serving it to family though so Im curious if this is something I will regret.
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Apr 11, 2020 01:47
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What are y’all making for Easter dinner? I need ideas. Pulled pork is already on my list, although I’m wondering if a ham is something I can smoke with only a day’s notice. I. M. Gei fucked around with this message at 03:46 on Apr 11, 2020 |
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Apr 11, 2020 03:43
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Smoked chuck for us.
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Apr 11, 2020 03:47
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Harrington’s Ham. It is smoked, even though I didn’t smoke it. Best ham on earth.
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Apr 11, 2020 05:58
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ada shatan posted:Restaurant Depot is allowing non-members to shop in their stores. If you have one near you it is a great spot to get really affordable meat and other bulk supplies a restaurant would use. Can you share any prices or especially good products? Sounds interesting but I’m not sure how much freezer space I’d need to make the trip worthwhile, especially now.
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Apr 11, 2020 17:27
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