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Murgos posted:“Previously brined for your convenience” not “previous to the brining process”. This is what my brain was thinking. To this point precooked frozen meals. Or pre cooked bacon. What ever I'm making pastrami. English is stupid.
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May 20, 2023 05:38
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Soak the corned beef in water for 3 or 4 hours before smoking to remove some of the salt otherwise youll be drinkin water all night. Give it a decent peppercorn rub and smoke for a while. Pastrami traditionally finished in the oven by steaming in a covered roasting pan. Not really lookin for a strong bark here so you dont need to smoke forever. Sides...uhm egg salad, potato salad, kraut...i like to warm up some on the stove top with a bunch of caraway seeds, a decent rye bread, you could smoke some cream cheese. That goes with almost anything. Pickles. Deli stuff. Good luck! E: brined and cured brisket is corned beef. Itll have the distinctive red color due to sodium nitrates and nitrites. Pastrami is smoked corned beef. I suppose you could brine a brisket without curing it, but why? A decent salt and pepper rub would achieve the same thing. ZombieCrew fucked around with this message at 08:31 on May 20, 2023 |
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May 20, 2023 08:23
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YOLOing my first brisket on my gravity. I watched too many videos talking about Goldies not wrapping at all except to hold so I decided to just toss it in and go with god. At 12 hours and just hitting 170 and realizing I should have started this at 10pm instead of midnight. I'm also going to end up using like two bags of charcoal so I'm gonna buy that vent cover mod immediately. Looks great tho other than my trim job
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May 20, 2023 20:03
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I wanted a gravity so bad but they didn't make one big enoutfor.me to put out a full spread
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May 21, 2023 16:42
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I live next to an elementary school and every spring they assess the trees on their property and chop down anything that's sick and at risk of falling. This year they took down 4 mid sized maple trees within spitting distance of my back fence. I am now set up for next year once it dries.  On a completely unrelated note I'm looking for a mid range quality offset smoker (sub $2k CAD) to replace my piece of lovely char Griller. Any Canadian goons have recommendations for stuff available in BC? sinburger fucked around with this message at 00:04 on May 22, 2023 |
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May 21, 2023 23:22
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Did a 6lb pork butt for 8.5h at 250(ish...) today using a Weber kettle grill and the snake method(briquettes and hickory chunks). Got it to 180 for chopping texture and am thrilled that it turned out so well on a first attempt. I , however, did immediately buy a thermometer that won't make me walk down to the grill a billion times to check the temp. 
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May 22, 2023 01:06
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Will 100% do his again.Rubens were fantastic. Basically followed joshua weissman recipe.   sterster fucked around with this message at 04:35 on May 22, 2023 |
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May 22, 2023 04:20
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Am I the only one who's considered getting a meat slicer for home use? Looks like the smaller ones aren't crazy expensive, but I dont know how good they are. On the other hand, that's another thing I would have to store.
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May 22, 2023 04:43
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I have one. Like $250 IIRC. Great for slicing cheap sandwich meat roasts from Costco and slicing meat to make jerky.
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May 22, 2023 05:09
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I have a cheap one from Best Buy of all places and it Bella brand. It’s actually terrible, but it was $30. A decent one would probably rule for Hotpot/Shabu at home too.
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May 22, 2023 10:51
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Ive considered it, but id need to cook more to justify it. Storage would also be an issue. I used to be a butcher and help out in the deli so im absolutely spoiled by commercial grade equipment.
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May 22, 2023 12:04
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For a decent halfway between real pro and home, Vevor has all sorts of equipment. From slicers to stills, to frozen Margarita machines. The trick to the good models are the flat razor sharp blade and to ignore any with the serrated/never needs sharpening blade. toplitzin fucked around with this message at 12:17 on May 22, 2023 |
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May 22, 2023 12:15
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Atticus_1354 posted:Am I the only one who's considered getting a meat slicer for home use? Looks like the smaller ones aren't crazy expensive, but I dont know how good they are. On the other hand, that's another thing I would have to store. I got one at a garage sale, hand cranked, and thuroughly cleaned. It was a ton of work to use and really hard to clean between uses which made me abandon it.
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May 22, 2023 12:57
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I’ve got a medium-cheap Chef’s Choice slicer that I got off of Amazon a few years ago. I’m glad that I have it, but I’ve got to be doing a pretty big job, or something I really care about being perfectly sliced. It takes a solid half hour to disassemble and clean, so it’s too much of a pain in the rear end for casual use. When I do bacon twice a year, I do like a full 13lb belly and give some away as gifts. It’s great then for providing consistent, professional-looking results. Same for doing 2x10lb pastramis at a time.
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May 22, 2023 14:55
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Atticus_1354 posted:Am I the only one who's considered getting a meat slicer for home use? Looks like the smaller ones aren't crazy expensive, but I dont know how good they are. On the other hand, that's another thing I would have to store. This 100 year old Italian guy I know has a 50 year old meat slicer and sliced his own deli meat. Comes out pretty good.
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May 23, 2023 00:08
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I have my grandparents meat slicer from likely the early 60's and it is great. I use it on pastrami and bacon all the time, and occasionally Italian beef
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May 23, 2023 00:16
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I really want a meat slicer, but am having trouble justifying the room. Maybe one day!
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May 23, 2023 00:17
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I bet you could use one to slice garlic so thin, it would liquefy in the pan with a little oil.
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May 23, 2023 01:11
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I have a small pro-level slicer, (had a large gift card for a restaurant supply place). It was amazing for the feeling of being the deli boss man and how you can slice everything now. (I was making lots of bacon and pastrami type stuff). Got to the point of wanting a larger version. But that wore off after a while (and having to clean it) and now it's a large unused kitchen appliance. (willing to sell it to a good home in Toronto).
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May 23, 2023 01:48
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Atticus_1354 posted:Am I the only one who's considered getting a meat slicer for home use? Looks like the smaller ones aren't crazy expensive, but I dont know how good they are. On the other hand, that's another thing I would have to store. I have one for slicing homemade bacon, it was a christmas present from the mother in law. We generally make 30-40lbs at a time and give away/sell at cost to friends, so it's really nice to have.
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May 23, 2023 01:56
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TITTIEKISSER69 posted:I bet you could use one to slice garlic so thin, it would liquefy in the pan with a little oil. Excellent quote
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May 23, 2023 02:26
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toplitzin posted:For a decent halfway between real pro and home, Vevor has all sorts of equipment. From slicers to stills, to frozen Margarita machines. I bought what I thought was a cheapy from amazon. It was a mistake no real way to clean it. I will still use it for vegetables but never meat. It came with the standard serrated blade and another slicing blade. I will second Vevor for higher end home stuff all the way to I can't afford it stuff. My Vevor chamber vacuum sealer was a solid buy. I would probably buy a slicer I can sanitize next. The space issue is a true Issue.
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May 23, 2023 02:40
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TITTIEKISSER69 posted:I bet you could use one to slice garlic so thin, it would liquefy in the pan with a little oil. Only if you have a very good system.
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May 23, 2023 09:20
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I used to have a deli slicer. My roommate at the time worked for Dietz and Watson and he would go to all these food shows, and anything they didn't sell or give away they had to throw away even if it wasn't opened, so he would just bring everything home. We also had to buy a chest freezer. That freezer was full of whole deli meats almost constantly and was the best. In any case, I got married and had kids and now I don't get thousands of pounds of free deli meat and couldn't justify the counterspace the slicer took up. Very sad. That is my deli slicer story
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May 23, 2023 13:26
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Update on my MES electric: I finally put in the new control unit they sent me, and now on a sunny day the smoker can get to 250. Which is better than the 225 it topped out at under the old one.
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May 23, 2023 17:28
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HootTheOwl posted:Update on my MES electric: Isnt it suppose to top out at 275?
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May 23, 2023 19:55
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My MES Portable could hit 300+ in the sun on a hot day. All depends on conditions and variables.
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May 23, 2023 21:09
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I'm going to do a Tomahawk here in a few hours and I'm curious which method people would go withquote:Smoke tomahawk steak 225 degrees F for about 2 hrs until the steak reaches 115 – 120 degrees F internally, as measured with an internal read thermometer. I was going to go with the second method but maybe the first one would be best? Anyone have any thoughts?
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May 23, 2023 21:11
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ZombieCrew posted:Isnt it suppose to top out at 275? Yup! 275 is the highest number you set it to, and while it's engaged it tells you what temperature it thinks it's at. My issue is that internally it thinks it's about 40 degrees warmer than it actually is. Now it thinks it's only about 25 or so degrees. If you go through my history in this thread I've been posting about my odyssey with it. Controller set at 275, controller reads internal temp 275, oven thermometer and ambient probe temp only read like 225.
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May 23, 2023 21:12
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MarcusSA posted:I'm going to do a Tomahawk here in a few hours and I'm curious which method people would go with I strongly prefer the smoked then grilled option 2. Honestly, smoked + butter/olive oil weirds me out a little. I don’t think the flavors work great. You’ll have plenty of juiciness inside the steak and on the plate from resting juices. My smoked steaks just get a sprinkling of mushroom salt. Compound butters are for cast iron steaks IMO. FAKE EDIT: Exception is blue cheese butter. Blue cheese and smoke go GREAT together.
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May 23, 2023 21:29
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Totally a judgment call, but I would also go with grilling. Btw, for the low and slow step, give yourself a ton of time. Depends on the thickness, but it can easily take >2 hours. Not ideal if you have anyone sitting and staring at you at 8pm as you ruin the cookout
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May 23, 2023 22:17
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i like nice words
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Anne Whateley posted:Totally a judgment call, but I would also go with grilling. Yeah that’s what I think I’m gonna do. I just got off work so I’m planning on starting it at 3pm to be done about 5-5:30 or so. Thanks!
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May 23, 2023 22:24
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I’ve done cast iron reverse and regular sear and it works great - and if done correctly (pan is hot as hell) will fill the house with smoke instantly. I prefer to sear on the grill or stick it under the broiler. I almost always cook steak in a sous vide and finish in the broiler these days. Edit - I don’t have an oven hood though. Would probably mitigate the smoke issue. Some day. Kaddish fucked around with this message at 03:32 on May 24, 2023 |
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May 24, 2023 03:28
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I did it essentially the same way I do steaks and it came out perfectly. Took about 2.5 hours for a 2.5 lb steak.  
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May 24, 2023 04:02
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Anyone got some pork belly recipes they like? I haven't smoked anything in a while after a move left me without a space but I got my WSM back at my new place and it is time to get back into the mix.
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May 25, 2023 00:13
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UnleashedDad posted:Anyone got some pork belly recipes they like? I haven't smoked anything in a while after a move left me without a space but I got my WSM back at my new place and it is time to get back into the mix. Pork belly burnt ends are the alpha and the Omega for pork belly, other than making a bunch of bacon howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
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May 25, 2023 01:38
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MarcusSA posted:I'm going to do a Tomahawk here in a few hours and I'm curious which method people would go with bird with big dick posted:I'm doing the best I can I'm not a professional chef just a home cook that's trying to learn
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May 25, 2023 03:38
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Negative!!
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May 25, 2023 04:06
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Those of you in america.. It's national Brisket day sunday.. Plz do the needful. I can't participate as I'll be busy doing my clutch that day.
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May 26, 2023 14:08
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tater_salad posted:Those of you in america.. It's national Brisket day sunday.. Plz do the needful. I can't participate as I'll be busy doing my clutch that day. I will do the needful
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May 26, 2023 14:57
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