Food Smokers and Smoking Tips/Tricks/Techniques

Try turning off the blocker and see if it helps.

 

@kanyon
nope

 

Fail. burnt smell, burnt taste, sucked! Dammit. Should have just ate it after the initial cook.

 

Can you burn burnt ends? JK, I did my first batch last weekend, like all smokes it can take some try’s to get what you like.

 

interesting. looks like you followed everything... I get some crispy critters with extra caramelization some times, but think it adds to it.

Not at you, but big thing to remember about PBBEs is to stay below 300*. I set my absolute cap at 275 and aim for 250 really.

That is if you have brown sugar in the rub or in the braise portion. The Brown Sugar will burn above that.

When doing the Braise portion, I try to kick it back down to 225 for that portion. just to try and remove possibility of over caramelization/burntness.

But even the crispy ones still have some snackage ability to em.

 

also,



back at work for a bit tonight. waiting for some stuff to kick off here. had to catch up. see y'all later

 

heres a link but not a thread...

http://virtualweberbullet.com/cook.html

 

Another 6" of snow yesterday and last night. Can hardly stay up with it. This evening.



But I needed a steak.



With cherry wood smoke



Montreal Steak Seasoning. Because I put that shit on everything.



6-8" more white shit this weekend. And more next week. Be nice to use charcoal again but the gasser will work. And works well.

 

Talked with @Bigdaddy4760 today about something I picked up from Restaurant Depot.

They had shelf full of these little bags of something called "hanging tender".



I saw "hanging" and immediately thought of hanger steak, but the packaging doesn't look like it could be a hanger steak (hanger steak is long and skinny like tenderloin, just shorter). That's not what this looked like.



It was cheap, though, felt tender and had a decent bit of marbling, though it would need some trimming. I was thinking it might be a cheap cut to make chopped beef. $2.80/lb I got it for.

Manor guessed hanger steak, too. I was still unconvinced.

I opened it up to see that it was a collection of small cuts packaged together. Got to trimming the first bit and, wouldn't you know it, hanger steak! @Bigdaddy4760 was right .



Some bits needed more trimming than others. It is clear that it isn't a focused butcher job on these as some chunks I trimmed, sliced up, and already have plans for fajitas or something, but there are two real nice chunks for a proper reverse seared steak serving.



$2.80/lb for hanger? That's awesome. And they had plenty (I'll be heading back for more). I haven't gotten any hanger for about 7-8 months, but here is the result of the last time I cooked it:







It is a BADASS cut of beef.

Also, Restaurant Depot had some other interesting things. Beef shoulder clod like @Bigdaddy4760 has recently mentioned:



Plus goat and lamb carcasses:






@Misplaced Nebraskan , I take back what I said about Restaurant Depot. It's an alright store to shop at .

 

Haha. Nice! I'mma need that pm from ya now

 

Dang I have not cooked a goat in two years

 

I've never had goat. Adding to the list...
Going to try PBBEs this weekend. I also have a pork shoulder thawing, hope to smoke this weekend as well.
Finally figured out potatoes in the oven-
-large russet baking potatoes
-425 degrees for 75 minutes
-Pierce with a fork three times
-Wash, dry, olive oil and salt
-on a baking sheet over foil (just to make it easier to clean- and if anyone can tell me how to get burned on olive oil off my baking sheet you'll be thanked much)

These came out with a crispy skin (so much so that a knife was needed to pierce- thought I'd burned them!) And creamy inside all the way out to the skin. Just about perfect. The only way they get better is if I can get that nice salt-crusted skin like at Red Lobster.

 

Damn that is a hell of a price on the elusive Hanger Steak!

Interesting that the goat and lamb come from Australia, when I cut meat back in the mid 70's a lot of the ground beef came from Australia. Frozen beef scraps in big blocks. Had to look up Halal... One of the guys I work with is from Lebanon and he drives 2 hours each way on weekends to pick up fresh lamb. Yet it is available locally, now I know why he drove so far. Not really interested in goat had it in the Med & Gulf more than once, but wouldn't mind doing a whole lamb. A suckling pig would be first in line for me though.

 

Y'awl are sounding like some exotic sons o' beeches

I'm just sitting here finishing up my basic bitch breakfast of eggs mixed with cheese, smoked pulled pork, a crap-load of pico and some hot sauce. Makes for some quality burpage through the morning.

 

convenient that half the thumb is missing

 

Or better yet when you burp and you’re like damn when was the last time I ate a burrito, after which you like man now I freaking want a burrito.

 

I'm doing my first pbbe tomorrow will it matter if I coat them today or wait till before the cook?

 

After the pork belly cooled down some and aired out, the burnt taste almost went away. Almost. I'll do better next time.