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I usually use kosher salt for most things i cook. Would kosher salt work if i wanted to smoke some? How long do you normally smoke it for?
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Feb 26, 2021 18:52
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Didn’t smoke it myself but have some mesquite smoked salt which is great, so that’s another flavor to consider making.
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Feb 26, 2021 19:23
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How do you guys treat your leftover brisket? I'm doing one this weekend but it's just me and the wife, so we want to eat it all week without getting too tired of it. Chopped and in sandwiches mostly? For the very best storage and re-heating, I've found it works best to vacuum seal big pieces and freeze them, then reheat in a hot water bath when it's time to eat it again. It stays moist and tastes almost like fresh. That's good for pulling out on a bad weather weekend, but too much of a pain to use as day to day leftovers.
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Feb 26, 2021 19:45
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Someone here told me the pro move of putting it in chili. But also might I recommend in an egg sandwich. Brisket egg and cheese? Or breakfast burrito?
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Feb 26, 2021 19:55
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ZombieCrew posted:I usually use kosher salt for most things i cook. Would kosher salt work if i wanted to smoke some? How long do you normally smoke it for? Steven Raichlen’s Barbecue Sauces, Rubs, and Marinades (knew I’d read about smoking salt before and forgot where so checked in one of my cookbooks) says sea or kosher salt, so coarse either way, but in a smoker at 250F, 4-6 hours is what the recipe says. On a charcoal kettle, it’s 30-40 minutes on indirect.
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Feb 26, 2021 20:02
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Grandito posted:How do you guys treat your leftover brisket? I'm doing one this weekend but it's just me and the wife, so we want to eat it all week without getting too tired of it. Chopped and in sandwiches mostly? Yeah, chili is a pro move. Breakfast tacos, omelettes also good. Cubes and put in fried rice is great.
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Feb 26, 2021 21:02
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Chili, tacos, sandwiches. Ramen is my favorite. Any soup at that
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Feb 26, 2021 21:05
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life is killing me posted:That’s something I wonder about—do you just have to work fast to get the flavoring in so the salt doesn’t dissolve? Smoked sriracha salt sounds pretty nice I just mixed it in a bowl, it didn't dissolve the salt. It is pretty course sea salt. If it was table salt I could see that maybe being an issue. ZombieCrew posted:I usually use kosher salt for most things i cook. Would kosher salt work if i wanted to smoke some? How long do you normally smoke it for? You should be able to smoke regular table salt but as stated above you probably want to avoid using liquid flavorings to early/long as they might dissolve the table salt. As for temp I just put the trays in with whatever I was smoking at the time. Make sure to put the trays ABOVE anything else so you don't get fat dripping into it. When I would check on hte meat I would stir the salt around a bit. I pulled the Siracha ones a little early because i didn't want it to turn super dark but the other ones I just left in for a few hours. Trastion fucked around with this message at 22:40 on Feb 26, 2021 |
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Feb 26, 2021 22:36
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I just put a massive bone in pork butt on the ugly drum smoker using this recipe: https://amazingribs.com/tested-recipes/pork-recipes/competition-pork-butt-recipe-cool-smoke-style I've got high hopes but I feel naked, deviating from my tried and true Memphis Dust based recipe.
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Feb 27, 2021 19:01
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Speaking of Memphis Dust, I'm taking advantage of the weather today and threw on 2 butts and 2 racks. Also threw a tray of coarse kosher salt on to see how that turns out. 
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Feb 27, 2021 19:06
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Canuckistan posted:Just kick it off the back of the truck. It'll bounce, right? Once it bounces a couple times (or once) it will then be easily transported in smaller more manageable pieces. Costco report: They had 2-packs of already reasonably priced pork shoulders for $4.50 off per pack.
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Feb 27, 2021 21:12
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gently caress yeah leftovers
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Feb 28, 2021 02:00
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Doom Rooster posted:What’s your budget, and how big do you want it? Sorry I never answered this, life happened and I never checked up on the post! Budget is maybe 1k max although I'm not dead set on that number if paying a little more gets me a lot more quality. Size I'm not sure about, just bigger than I have now which is roughly 400 in sq.
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Feb 28, 2021 02:23
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User Error posted:gently caress yeah leftovers I cleaned up my chest freezer and found vac-sealed BBQ going back to 2010. I've got about 40 lbs of pulled pork and 1 meatloaf ready to go.
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Feb 28, 2021 10:57
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Just seasoned up my smoker with a block of lard and cleaned up a couple of spots where moisture has done it's thing ready for the year now... Can't wait to get this thing running regularly again for the year. Winter sucks.
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Feb 28, 2021 22:35
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Olpainless posted:Just seasoned up my smoker with a block of lard and cleaned up a couple of spots where moisture has done it's thing ready for the year now... Can't wait to get this thing running regularly again for the year. I used mine for the first time in awhile just before the big freeze of the century hit North Texas, and it felt good. Now I’m convincing my wife we need to stock up on pork and beef. I told her I’d like to smoke a brisket next, which I’ve never done but like the potential versatility of use outside the usual way we eat it (someone in this thread or the GQ thread mentioned tossing some chopped brisket into chili and my mouth watered). And I wanna smoke some salt still. I may do that this weekend. Now all there is is to figure out how to do a brisket in my tiny electric smoker.
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Feb 28, 2021 23:25
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Infinite Karma posted:The Louisiana Grills version of the BGE XL (24" size) sells at Costco every spring/summer for $500-$600. I think the BGE brand one is over 2 grand, and they're close to identical. msrp on the xl bge is like 1250 but doesnt include nest. ive bought 3 used BGEs for 400-500 but it's really dependent on your local craigslist or FB marketplace if you're looking for a used one.
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Mar 1, 2021 02:35
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Gonna smoke some Chuck roll this week.
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Mar 1, 2021 02:49
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BraveUlysses posted:ive bought 3 used BGEs for 400-500 What the gently caress? I can barely find em under 900 used. People think their poo poo is gold lined or something.
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Mar 1, 2021 02:57
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I dont know if it's frowned upon in this thread, but I'm looking for a new gas grill but can't decide between (7mm) stainless steel and enameled cast iron grates. The two Webers (weber spirit e330 vs sp335) I'm looking at are very closely matched, but I don't know in which direction to proceed. I use cast iron pans a lot, and I'm willing to season, but didn't know if yall had experience with this. I do live in a somewhat humid climate, but I hear the biggest difference is stainless won't rust and is easier to clean and takes less time to heat up. If one has a significant advantage over the other, I might lean that way but it's probably just a toss up. My gut tells me cast iron Planet X fucked around with this message at 22:54 on Mar 1, 2021 |
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Mar 1, 2021 22:52
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Planet X posted:I dont know if it's frowned upon in this thread, but I'm looking for a new gas grill but can't decide between (7mm) stainless steel and enameled cast iron grates. The two Webers (weber spirit e330 vs sp335) I'm looking at are very closely matched, but I don't know in which direction to proceed. I can't talk to gas because I don't like the DEVILS FARTS (I don't have money for charcoal and gas) but I do have lots of stainless and cast iron. I find it much easier to keep cast iron nonstick than stainless. I also find it very limiting to start using stainless by using room temp food and even then it's not particularly successful, even with a hot oiled pan. Maybe I don't use enough oil, I don't know. Cleaning is pretty care free when I use cast iron as I know I won't hurt it as long as I'm not using brillo or scotch brite pads. There are times where you don't want your pan to be hot for 10 minutes after applying heat where stainless comes in handy. Flipping in a cast iron is a non existent technique due to weight and shape. Edit I'm dumb and thought you meant pans. A lot to the info still applies though. um excuse me fucked around with this message at 01:53 on Mar 2, 2021 |
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Mar 1, 2021 23:58
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Planet X posted:I dont know if it's frowned upon in this thread, but I'm looking for a new gas grill but can't decide between (7mm) stainless steel and enameled cast iron grates. The two Webers (weber spirit e330 vs sp335) I'm looking at are very closely matched, but I don't know in which direction to proceed. 100% would avoid stainless. It shouldn’t rust but I’ve seen it happen, and yeah to the other poster’s point, you can’t really expect stainless not to stick even with a good bit of oil. I cook with stainless pans sometimes but I generally avoid it in favor of nonstick pans (not Teflon, gently caress Teflon coated pans) or cast iron. Cast iron grates will definitely be tougher to keep clean, pumice bars help to that end and will conform to the grates when you use them enough, but leave a good bit of dust. Just scrape the grates (too bad they aren’t easier to deglaze) with a pumice bar or a scratch pad and then oil them up, should be fine and not rust even in your humid environment as long as you keep them oiled. You could also look into these: GrillGrates You can buy them pre-cut but I believe you can also get them custom-cut to order to fit your grill, and they are conducive to burning wood chips if you want some smoke flavor with your normal grilling.
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Mar 2, 2021 01:35
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enameled cast iron shouldn’t expose the cast iron unless you chip it really badly, right? you won’t have to season it or anything and it’ll hold heat really well, like a le creuset casserole or similar
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Mar 2, 2021 03:17
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You will immediately have chips in it. I’ve had both and I prefer stainless.
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Mar 2, 2021 03:32
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Subjunctive posted:enameled cast iron shouldn’t expose the cast iron unless you chip it really badly, right? you won’t have to season it or anything and it’ll hold heat really well, like a le creuset casserole or similar E: wait this is the grill thread, enameled cast iron grill grates are gonna chip off nearly instantly in my experience.
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Mar 2, 2021 05:25
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Thanks. I think I'm going to go with the cast iron only because it's cheaper and I can put that money towards getting replacement or sit on top grates. Any other opinions welcome, though, I'm not going to pick one up for a few weeks still. Since this is technically the slow smoking meat thread be advised I am gonna smoke some salmon in my little weber go-anywhere grill this year though
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Mar 2, 2021 14:50
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I will also be purchasing a new gas-farting Weber this spring, and will also be going with cast iron grates.
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Mar 3, 2021 04:30
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um excuse me posted:What the gently caress? I can barely find em under 900 used. People think their poo poo is gold lined or something. well i bought my medium in 2009, from a dealer who took it in on a trade in on a bigger one. 300 bucks! second one was a large? in 2010 i think? bought from a family who won it in a radio contest and never used it more than 3-4 times. 400 or 500 2012, third one was a large, demo unit from the same dealer i got #1 from, 500 bucks. and after that one was stolen i bought a new XL from a dealer in Portland who does an unofficial sale every christmas season, think i got that one for about 1080 (tax free) with nest but had to buy plate setter separately. now it's too big to steal and safely located in a custom table which means i can't knock it over
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Mar 4, 2021 19:24
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I'm seriously considering a Kamado Joe Classic II and can't believe I'm going to be spending this much on a grill/smoker. I live in Tamba Bay and nothing lasts outside here, so I'm either going to get something incredibly cheap and replace it often of something that will last.
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Mar 4, 2021 22:08
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Used a smoke box filled with oak to reverse-sear some ny strips. A bit too smoky. Anyone have thoughts on steak and smoke?
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Mar 4, 2021 22:10
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Flowers for QAnon posted:Used a smoke box filled with oak to reverse-sear some ny strips. A bit too smoky. Anyone have thoughts on steak and smoke?
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Mar 4, 2021 22:13
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dy. posted:Usually the cause is either dirty combustion or too high of a temp. What was the smoke like coming out of your smoke box? You want thin, wispy smoke, not billowing gray clouds. The smoke looked good, I’m thinking maybe oak was just too strong of wood? Ambient was 220, box was directly on top of a burner at 50% strength. Is still tasted good, but a lot of the nuance of the meat was overshadowed.
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Mar 4, 2021 22:29
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Oak is a pretty mellow smoke comparitively, so I am not sure that is your culprit.
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Mar 4, 2021 23:28
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Bluedeanie posted:Oak is a pretty mellow smoke comparitively, so I am not sure that is your culprit. Are there any ways to determine if it was too hot other than grey smoke clouds? What should the wood look like after? (This is my first time trying to smoke)
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Mar 5, 2021 00:56
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Flowers for QAnon posted:The smoke looked good, I’m thinking maybe oak was just too strong of wood? Ambient was 220, box was directly on top of a burner at 50% strength. Is still tasted good, but a lot of the nuance of the meat was overshadowed.
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Mar 5, 2021 01:04
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Flowers for QAnon posted:Are there any ways to determine if it was too hot other than grey smoke clouds? What should the wood look like after? (This is my first time trying to smoke) Depends on what you are using...I use chips and it's charred and blackened, basically charcoaled
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Mar 5, 2021 01:15
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life is killing me posted:Depends on what you are using...I use chips and it's charred and blackened, basically charcoaled They were chips, they looked mostly charcoaled, but there were some white spots (size of a quarter) - would at indicate some combustion?
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Mar 5, 2021 01:48
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Flowers for QAnon posted:They were chips, they looked mostly charcoaled, but there were some white spots (size of a quarter) - would at indicate some combustion? Well yeah it’s burning, if that’s what you’re trying to figure out. You want “blue” smoke—barely should visible if I remember right. I could be wrong about poo poo because I haven’t been smoking long, myself e: I think about cooking on a charcoal grill—it’s [i]hot/i[] hot when it’s white all over. So perhaps it’s an indication it’s too hot. I have an electric smoker that doesn’t go up to 300F, and my wood chips get a little white, but it’s mostly charred black and then breaks down. life is killing me fucked around with this message at 02:01 on Mar 5, 2021 |
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Mar 5, 2021 01:57
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When smoking on a charcoal grill you really want to limit the amount of oxygen getting in to keep the wood from igniting. I usually have the vents just about closed tight. FWIW I usually smoke steaks with oak followed by a reverse sear. The smoke is typically pretty mild to the point that even my young children think it tastes good and they hate anything with flavor.
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Mar 5, 2021 02:23
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Just threw 2 butts on my 18.5 WSM. My signals/billows decided it needed a firmware update which took an hour of fiddling to accomplish but now there is a share live cook feature. https://cloud.thermoworks.com/shared/wOzjY9x1Ql74FLBqczg6 Both were still slightly frozen in the middle which isn't ideal but we'll see how they turn out.
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Mar 5, 2021 02:46
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