Food Smokers and Smoking Tips/Tricks/Techniques

nice, yeah cans would be easy. This is what I did for the egg. Since then I removed the top nuts and washers so I can just pick up the top grate for access, it just drops right on.

 

Using pineapple juice, or pineapples, I really have that issue with chicken. Unfortunately I love both grilled especially together. Did shish kabobs for years with pineapples, chicken, cherry tomatoes, onions and peppers. Where the pineapple touches the chicken it turns it mushy so I make sure to not have pineapple touching chicken when threading the skewers. Marinating chicken in pineapple never has worked for me without turning it to mush.

Doesn't seem to react near as fast with beef though. I also like pineapple and soy mix for a marinade. AKA Hawaiian marinade. Seems like the tougher cuts such as flank and skirt can sit in it much longer without breaking down.

Pineapple, kiwi and papaya are all enzyme marinates which are fast acting. Back in the day we used to use

$67 Adolph's Marinade In Minutes Original Meat Tenderizing Marinade, 1 Oz (Pack Of 24)

Adolph's Marinade, in fact I still do sometimes. It is an enzyme marinade also. The skirt steak I posted in the last week I hit with the Jaccard then sat in Adolph's Original marinade for 15 minutes. That is the marinade I mentioned earlier. I mix beef base and water before I add the Adolph's.

I like this guy and watch some of his videos in this one he uses salt, pineapple and a Jaccard to see which gives the best results.



A followup to that one he tries Papaya, Kiwi, Baking Powder, Onion, and Honey on ribeyes.



Before he cuts the ribeyes from the roast he makes a cap steak from the cap and grills that also.

TL;DR Short periods in enzyme marinades work best. But Ribeye Cap Steak is going to win every time. I really am becoming fond of skirt steak too however.

 

Papaya works really well for breaking things down. It's recommended for people who have stomach surgery, they sell it in pill form and it works miracles.

 

great explanation!! Thanks

 

yup , i eat papaya when Im constipated
definitely helps

 

I think they call that a brown out.

Just went and picked up sausage supplies earlier today (also needed to pick up 40lbs of pellets for the smoker). Going to do a batch of Jalapeno Cheddar sausage, Brats and some Smoked Kielbasa on Sunday. Want to make sure we got our recipes dialed if for our Memorial Day camping trip. Going to be doing all those sausages plus pulled pork, brisket and then probably the dogs and burger thing (though I am thinking about grinding our own burger meat).

 

i've heard, but not tried, that nuking the pineapple or juice will neutralize the bromelain.

 

Who uses Pit Boss Pellets over Traeger and/or Lumberjack and why do you prefer them?

Later.

 

Lumberjack is expensive to get here unless I buy or go in on a pallet.

Pit Boss is easily available and inexpensive. Note: Pit Boss and Louisiana Grills are both owned by Dansons.

Traeger used to lie to their customers, telling them (in writing) that using non-Traeger brand pellets would void their grill warranty. I won't do business with companies who do that if I have any choice in the matter.

 

Just did some reading on that and your correct, thanks. Also in canned pineapple bromelain is neutralized because of the heat used during pasteurization process. Which explains why years ago when fresh pineapple was hard to find in the States and all I used was canned never had that problem. So I'm not crazy. Wait lets not go there...

Another form of tenderizing is acid and why marinating in Ginger Ale or soda works. Takes longer but it does work, at least makes it more juicy. Now I'm thinking need to pick up some canned pineapple and chicken for this weekend.

 

I use most Lumberjack but am going to be trying a new brand starting this weekend. Went to my normal supplier to pick up my LJ pellets today (as well as sausage making supplies) and they don't carry them anymore. They are now carrying a brand called Smoke King, they swear they are top of the line pellets. Did a quick google on them and the reviews I found where great, supposedly 100% virgin hardwood of only the species shown on the package, no filler/cheaper woods. So in the next couple of weeks I should know how they are. Apparently the guy who owns the company is on Pelletheads and answers questions about them.

 

Cheap bacon and potatoes tonight. Bought some ribs for the first smoke tomorrow. Just getting some flavor on the grill.

 

Hot Goat

3 gallons fresh goat milk
1 pack mesophilic culture
18 drops vegetable rennet diluted in 1/2 cup of cool chlorine free water
3 tbls kosher salt
25g of ground dried habanero's

To give you an idea of how much 25g of peppers is its about 40 dried habanero's w/ seeds.

This cheese will be in the press for another 24 hours. I'll post more pic's once its been set free.

 

I’ll make you brisket, wings, and whatever else you want for a week fishing in AK!!!! Can we smoke on the boat?

 

Gonna try this today on the GMG. Wish me luck.

 

Good luck, my man! Can't wait to see the results!

 

Going to give some ribs a try today. Taking some of last nights feast and making a scramble for breakfast.

 

Double clutched the 1st pic. That rub was a gift, and it's damned good. Also rubbed in some of my super secret rub stuff things. And yes, smoking requires a shot of good stuff when the meat goes on. !!

 

Spicy Bresaola is done.

1st pic is right out of the curing chamber with all mold intact

2nd pic is after the Bresaola was brushed with a stiff nylon brush.

3rd pic is Bresaola cut in 1/2.

I did slice up 1/2 of it for tonight's dinner. I am planning on arranging the meat on a big platter then a bunch of fresh arugula will get dressed with fresh lemon, olive oil salt an pepper then placed on top of the bresaola. Then another drizzle of olive oil and maybe a little balsamic and shaved parmesan to finish off.

I did sample a few slices and this stuff is heavenly.