Food Smokers and Smoking Tips/Tricks/Techniques

Its done alright

 

It does say it measures to -50°, so maybe it's undone?

 

Likely Metric.

 

Brisket breakfast sandwiches with homemade fermented habanero sauce this morning. Leftovers don’t disappoint!

 

Elaborate on this fermented habanero sauce please

 

i might try this...
https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/

 

did another brisket over the weekend.



22 hours on this. ran it overnight at 180. This bitch raced to 130 IT and then stalled for 9 hours. Thankfully that was overnight so i got to sleep decently. Checked it in the morning and waited until 160IT before wrapping and bumped to 225. Let it rest 3 hours in the cooler then sliced. Was amazing.

 

I start with habaneros, carrots, onions, and garlic for three weeks in brine (3 tbsp. Kosher salt to one quart distilled water). I’ve been doing smaller batches lately to dial in my recipe.

Once fermented, I add fresh tangerine or mango juice, lime juice, maybe sugar, pineapple, etc. etc. - still experimenting with ingredients and quantities.

Simmer for ten minutes, food processor for 60 seconds. Back and forth 4 times. Strain to remove chunks. I recommend buying the Ball canning lids so you don’t have to burp them everyday.

 

I like these weck jars. Just remove the rubber seal.
https://www.crateandbarrel.com/weck-26-oz.-canning-jar/s261346
Found these also...
https://www.amazon.com/4-Pack-Ferme...t=&hvlocphy=1013431&hvtargid=pla-395408545146

 

I had problems with my lids rusting over time and failing to open. After cutting one of the lids off, I decided on plastic from here on out. The glass jars look intriguing, though.

 

Think I’ll make up a batch & put it in the Kimchi hole out back. Let nature do the rest.

 

I used the glass jar for sour dough. Worked great.

 

I use these.
https://www.amazon.com/dp/B0789QYV52/ref=cm_sw_em_r_mt_dp_JECTAM7PRH3SQSQX7N4J?_encoding=UTF8

I smoke the peppers and veggies for an hour or so, then ferment. Comes out pretty good and is a big hit at the firehouse my son works at. I made a batch of kimchi for my wife. She said it came out too pickled so I stick to hot sauces now.

 

I've been having problems with my Pitboss Lexington(Walmart). The grill temp probe reads up to 160F too low.. After months of back and forth with pitboss support Dansons, 4 grill probes, one meat probe(obviously that tech didn't know what they were doing), a control unit, and a ton of free seasonings(at least one in each parts box) I finally got them to authorize a return.

Ordered a RecTeq rt-590. The bull horns may be a bit gimmicky, but they know what they're about haha.

 

Glad you got yours sorted out.

Sounds like the hassle I went through to get a Traeger replaced when it was damaged right out of the box from Costco. Took 2 months and a lot of back and forths but Traeger finally agreed to ship out an entire new grill, which then took weeks to be delivered.

They said they were going to send a return label for me to ship the busted one back to them but they didn't so it's still sitting in my garage...

 

Time for a bigger gasser

 

Details in the lime sauce please.

 

Yard work today turns into fuel for tomorrow...

I had to prune a branch off a cherry tree...So I cut it into chunks to dry for the smoker.

 

That's the way you do it! Give it a few months or more and that should season up nicely.

 

GARLIC BOMB!


Inspired by a Nicole Cook recipe.


I started with some store bought brisket burgers and stuffed them with a mixture of cream cheese, minced garlic and Italian Seasoning. The burgers then went into the 225F smoker along with some thick cut bacon seasoned with garlic powder and black pepper.





Meanwhile, the Creamy Garlic Burger Sauce was made with garlic powder, minced garlic, heavy cream, salt, black pepper and fresh chopped parsley.





When the burgers were nearly done some garlic seasoned steak fries took a ride in the air fryer.


All said and done, both buns were spread with the Creamy Garlic Burger Sauce, then the burger with some melted Chipotle Cheese, the garlic and black pepper bacon, butter lettuce then the top bun.

The fries were topped with the burger sauce, chopped up bacon and some green onions.