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In both cases of plants regrowing. Those were the plants reseeding themselves. If you let them go to seed, they'll grow new plants near your original plants. Herb gardens are easily managed in pots on a patio. This also allows you to bring them in durning freezes and control what soil you start with. I suck at gardening (except for garlic), but i got a decent collection of herbs i use frequently. I have 2 rosemary bushes that ive had for about 5 years and that has saved me a pretty penny on herbs with just a 10$ investment.
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May 11, 2021 21:42
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life is killing me posted:I have a power vacuum sealer and a manual one with a hand pump so should be good there. All I got is a point right now though, I never tried making pastrami or corned beef even so I don’t even know where to start until I do some research. Imagining one would use the flat tho I cut a whole brisket in 3 peices the last time i corned one. I did so mostly for portion control and to help it cure evenly. Turned out great. Way better than store bought. Amazingribs should have a corned beef cure. Takes about a week. Once you corn it, then you put your pastrami rub on it and smoke it. Then its pastrami.
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May 16, 2021 06:59
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Olpainless posted:Got a couple of octopuses in the freezer waiting for the weather to improve to throw on the offset. Any suggestions/advice on those? Plan is to run as cool as possible, with olive wood and an oil rub. Ive never smoked octopus, so this is just a theory. Since it gets so rubbery when overcooked maybe cold smoke with trays of ice. Then sear for a minute or two.
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May 17, 2021 17:59
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life is killing me posted:Sounds about right. I’ve never understood why people do that—especially if they know what a stall is and what causes it, then add more liquid to it throughout the cook I think they do it to prevent it from drying out knowing they will crutch it later anyways? It doesnt make a lot of sense to me. Just dont trim so much fat off and itll be moist.
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May 23, 2021 06:55
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Ive just put towels in a cooler with the meat. I dont think preheating it helps unless you're holding it for a long time. It does need to be an insulated container. A cambro isnt ideal, but use what you got.
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May 25, 2021 07:57
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That sounds like a decent plan, but how long is that hose going to be? Are you gonna purge that hose after everytime you grill. I wouldnt want a 50ft hose full of propane just hangin out until you grill again. What about a more permenent hard line that you bury? Just throwin some ideas out there.
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Jun 5, 2021 02:52
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life is killing me posted:gently caress, I didn’t think about that. It would be about 9-10ft, and across concrete. Meaning the hard line would have to come down from the valve, go left at the slab, back toward the ground, buried, go about 4ft and then come to the slab again and turn into flex line which would be about 3-4ft to the grill. I wouldn’t know how to purge the line, I guess my plumber buddy could show me but honestly he probably meant hard line anyway. You’re right, I probably don’t want it to be all flex line. Purging really just means emptying the line of propane. You shut off the valve at connection from the pillar to the pipe going to the grill and let your grill burn out whats left. That length would hold a decent amount and i personally wouldnt want a flexible exposed line with gas in it. If you bury a hard line, then you wouldnt have to worry and you can put a valve right by your grill.
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Jun 5, 2021 06:51
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Teabag Dome Scandal posted:I feel like I absorbed a random tidbit somewhere that smoking fish can turn a hot smoker nasty or add a fishy smell to future smokes? Not true? Na not that ive seen. I used to work at a butcher shop and we'd smoke trout at least once a week. The rest of the time we smoked sausages and jerky. Id occassionally taste test (best part) for quality and never noticed any fish flavor. Just keep your equipment clean. Slightly related sidenote: cast iron skillets will carry over a little fish oil unless you use just a little soap after cooking fish. To some, using any soap on a cast iron equates to an act of terrorism. I aint here to start that arguement, but if you use cast iron, maybe get a spare just for fish. I know thats not what you're askin, but i love giving advice no one asked for. Its a character flaw.
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Jun 14, 2021 06:46
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lonelylikezoidberg posted:You should stay home and do shrooms homie. Yeah, this. Or start your ribs right after you take the shrooms. 5 to 6 hour smoke and those shrooms will likely be overwith. Oh the possibilities.
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Jun 17, 2021 16:03
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Deep Dish Fuckfest posted:I figure someone here might be able to help me with something. I've cold smoked salmon with pellets 5 or 6 times now and the results have varied a lot. Can you link the recipe? Maybe try light brown sugar or just white sugar and less of it. Maybe its the molasses in dark brown sugar that builds that crust. Not for sure tho. Everytime i make beef jerky with a bunch of brown sugar, it has a shiny coating after being smoked and dried for 4 to 6 hours even if i rinse it off. Ive done a pretty consistent dry brine on whole salmon fillets when i worked at a country club. It was 50/50 white sugar and salt, lemon, lime, and orange zest, and a bit of vodka. I packed the fillets in that mixture for about 2 days and then hot smoked them for a couple hours. Chilled in the cooler and served on a brunch buffet. Went over pretty well. I never noticed a significant crust when i did this, but i was also hot smoking for a mich shorter time.
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Jun 21, 2021 06:30
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Rocko Bonaparte posted:I've gotten consistent results smoking meat in my wood fired oven now after a lot of experimentation. I've done some tri-tip, brisket, dino ribs, and I think I also did pork butt once. I don't know how much the thread cares about it since I've gotten hassled a lot about even trying to do this in the past for some strange reason, but I figured I'd share what I figured out. Your oven is not designed to smoke. Its a pizza oven. It gets HOT with notes of wood flavor. A smoker has the heat and smoke come from below the product you are smoking in a low and slow fashion. 225 to 275F. If your are burning wood at the same level the product is, then all the smoke skips the meat and goes out the chimeny. ZombieCrew fucked around with this message at 08:22 on Jul 4, 2021 |
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Jul 4, 2021 08:19
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Rocko Bonaparte posted:
Im not denying anything. I thought your sentence of "i had a hard time imparting smoke flavor" was more of a question for advice. Im paraphrasing because i dont want to quote and then delete 99% of the post. If this works for you then that is awesome. Im not tryin to knock what you built or the way you use it.
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Jul 5, 2021 07:23
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Subjunctive posted:Transglutaminase. No meat glue!
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Aug 8, 2021 06:57
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I wouldnt worry about it too much. Its not a bonfire. Maybe light the coals inside your garage near the door with the door open. Just pay attention and dont leave it unattended.
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Aug 14, 2021 23:57
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life is killing me posted:I’m smoking some shoulder tomorrow and I’m gonna be a little more pure this time and use a Memphis rub and serve slaw to put on top. Wife and I both hate mayonnaise so I am gonna do a vinegar dressing for the slaw, though there’s something to be said for the sweetness of mayo-based dressing slaw when the flavor mixes with Memphis bbq sauce. I hate mayo slaw by itself but on a Memphis pulled pork sandwich it’s heaven. We will see how vinegar goes with it, but we are having guests over outside on our patio and like me, some of them are from TN. I haaaate mayo as well, but if i put enough applecider vinegar in with mayo, it masks it well enough for me. The drssing i use is mayo, apple cider vinegar, spicy brown mustard, celery seeds, sugar, and S&P. I dont make it very often, but its the only reason i have mayo in the fridge.
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Aug 23, 2021 16:36
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ixo posted:I use unflavored Greek yogurt instead of Mayo for my slaws, and nobody I’ve fed it to has ever noticed. Thanks for the idea! Im gonna try this next time i make slaw. Sounds great and id actually use the yogurt for something else.
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Aug 24, 2021 01:34
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IT BURNS posted:How are meat prices looking for everyone's typical cuts? At the grocery store yesterday, baby back ribs were $22 a slab (up from $10-$13), pork butt is over $30, dino ribs are in the $60 range, and brisket is well over $80 (same range at Costco, don't even get me started on their prime pack of rib eyes being $75 when it used to be $35). Getting priced out of my favorite weekend hobby, goddamn. When i grocery shop for almost any meal, i hit the meat dept first to determine whats for dinner. If nothing is on sale, then its chicken. Chuck roast is around the 7 or 8 dollar per pound mark and goes on sale for 4. 4 was the standard price 10 years ago.
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Jan 7, 2022 20:10
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Speaking of sous vide. Anyone have a recommended brand/model. Should i get a vacuum sealer too or just roll with ziplocks?
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Jan 12, 2022 09:24
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McSpankWich posted:Your mom was right
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Nov 1, 2022 15:52
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His Divine Shadow posted:Thinking about cold smoking, building a wooden smoke shack, like 1x1m meters and maybe 2m tall structure. Probably something propane driven to make the smoke. Are you planning on cold smoking frequently while its below freezing? The only real issue is keeping your product from freezing while it smokes. The heat from the propane should be enough.
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Nov 14, 2022 18:26
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His Divine Shadow posted:Hard to say, probably I will try and keep cold smoking to spring and autumn. But if I start this project now I'm probably gonna be ready to try it out in time for the coldest time period of the year. Just looking at a few searches, it seems like rockwool would be your best option. The biggest question is if its worth the effort. That depends on you and your local temps.
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Nov 14, 2022 22:15
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Doom Rooster posted:There is only one electric smoker and its name is Masterbuilt. Agreed. Ive enjoyed mine, but i do recommend getting a smoke tube to add to it. I still put chips in the tray, but the added smoke tube allows me to set it and forget it on longer smokes like brisket or pork butt. Also skip the glass front. Its pretty useless.
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Dec 1, 2022 23:09
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Looks like a solid book to me. The other two gifts are great as well.
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Dec 10, 2022 08:17
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Comb Your Beard posted:I made a picnic shoulder in my masterbilt. Barely checked the temp and I finally went and it was 190 at about 10 hours. The skin is a bit thick and chewy, should I have broiled it in the oven to render it more? I blowtorched it a little bit but that doesn't really scale up very well. About 95% of the meat was usable, it's not quite as nice as a butt shoulder. I usually wrap at 165 or finish in the oven with broth or apple juice and some jalepenos. Ill shred it and toss the liquid in a blender and mix it into the meat.
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Feb 3, 2023 07:09
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Does your smoker not hold temp in the cold? Are you just tryin to speed up the process? It all depends on what equipment you have available and what quantities you're working with. Cutting and baggin up all that seems like a lot. I would use the oven to finish most of that before bagging and sv.
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Feb 8, 2023 02:52
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T-Square posted:I wanted to try smoking some poor man’s burnt ends and pork belly brisket style yesterday but it turns out chuck roast is now expensive as gently caress or I never noticed because I don’t buy it that often, and also my store no longer carries pork belly Yeah, you can find it on sale for $4/lb if you're lucky. Been like that for a few years.
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Feb 20, 2023 20:01
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Pork butts are on sale for 77 cents a pound at kroger near me in DFW. I grabbed a couple just because. I wish i had space for a big freezer.
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Feb 23, 2023 22:57
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Murgos posted:What do people prefer to do impromptu cold smoking? Like without spending a ton of money on specialty equipment. I like the pellet tube. I can get about six hours of smoke out off a full tube. I have a MB electric and the chip pan is so tiny. The tube lets me set it and forget it for a while. I havent used the other options.
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Mar 1, 2023 07:32
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E: way too late. Goodluck with the smoke!
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Mar 24, 2023 04:16
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MarcusSA posted:Done! Just get a honing steel (or porcelain) for now. They come very sharp.
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Mar 24, 2023 04:19
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TITTIEKISSER69 posted:If you're smoking 20 lbs of brisket tomorrow, you may not get to smoke the cream cheese until Saturday. One of the best little appetizers. Useful tiding over the angry hoards when the meat isnt quite done.
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Mar 24, 2023 07:35
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Grandito posted:If you trust the Traeger temp controller, just start the brisket tonight before bed. Put it on at 10pm, wake up bright and early to check on it. This is what I do. Im a night owl, so Ill start a brisket at 2am right before i go to bed. I have a thermo probe for the brisket and an air probe that sets on the grate. Ill set alarms for low and high temps on the air probe and of course the brisket. Ive had some finish as early as noon. Ill wrap it up and put it in a cooler with towels. It held temp until dinner just fine.
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Mar 24, 2023 23:26
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nwin posted:Ugh I’m going back down this rabbit hole and need advice. I currently have an MES30 and boy i fuckin hate cleanin that thing. It smokes stuff great when you add a tube, but i might be in the same boat soon too. Im probably not goin pellet grill since i already have a propane grill. Im probably leanin towards a stick burner, but i think what ill save in cleaning ill spend on wood and tending fire. Sorry, i know this doesnt help you. Just wanted to commiserate on cleanin ol sparky short stack.
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Mar 26, 2023 09:30
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HootTheOwl posted:I have a mes how do you guys clean it? What do you clean? I usually just put the removable pieces in the dishwasher I usually have to scrub the racks and water/grease trap with sos pads. My dish washer just makes all these items rusty. I should buy new racks. The interior i hose out about once every 6 months and scrub where needed.
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Mar 26, 2023 16:29
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HootTheOwl posted:
How long did you smoke those?
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Mar 28, 2023 23:30
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Speakin of ham. Anyone smoke fresh ham hocks before? One of my fav dishes at a local german restraunt is smokes ham hock with kraut. They serve a giant one. Not like the small ones you get at the grocery for soups.
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Apr 9, 2023 05:58
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Dog Faced JoJo posted:I bought what is essentially a prize box of pork from my butcher today, and I think one of the items is a ~5 lb bone in pork sirloin roast. I was initially going to treat it like a pork shoulder due to the amount of connective tissue, but I don't think that's correct anymore. Anyone have any experience try to slow cook something like this? Sounds like a fancy name for the end cut of a pork loin. Smoke to 140 and let it rest about 10 minutes. Carry over cooking will push it beyond 145 and itll be smokey and juicy. Might just debone it and save the bones for stock.
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Apr 15, 2023 01:44
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I did a pork butt yesterday. 6 hours on the smoker at 275 then in the oven with some broth covered at at 350 for 2 hours. Shredded perfectly for some great tacos.
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Apr 18, 2023 17:06
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Kaddish posted:I never used to wrap shoulder until I started putting it in a pan with stock and covering it with foil at the stall. Remove the foil for an hour in the end to get some bark back. It's so good. This is the way.
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Apr 20, 2023 20:38
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Bloodfart McCoy posted:I’m resting a big ol pork butt in the toaster oven on the warm setting (155 degrees). Yeah, its fine. Only risk is drying out a bit.
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Apr 28, 2023 20:14
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