|
09-06-2013, 04:46 PM | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Got a new smoker, what should I make first?
So I got a new smoker... I'd been wanting a new one for a while, and this one came at the right price: FREE!
It's a Bradley BTIS1 that a friend got and didn't want. Yeah, it's electric, but it was free. So brisket or ribs? I've been in Memphis for the past week, so pork butt is out. Or chicken? I saw some smoked Cornish game hens this week that looked pretty fantastic. |
Posts: 35,253
|
12-31-2015, 06:52 PM | #136 |
Everything is Awesome!!!!!
Join Date: Jul 2008
Location: The Pitt
Casino cash: $1766805
|
got an acqantaince that cold smokes mixed nuts. (they are real and) they are spectacular.
__________________
Originally Posted by Big Smoke May as well laugh. Otherwise I will probably break shit. |
Posts: 10,963
|
12-31-2015, 06:53 PM | #137 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
|
Posts: 35,253
|
01-01-2016, 09:20 AM | #138 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1934734
|
Have you decided what to do?
If you are going to to nuts what kind do you have to buy? I assume you can't roll out some planters. |
Posts: 56,956
|
01-01-2016, 09:25 AM | #139 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Cold smoke, I would presume you can roll out whatever you want. Hot smoke, I think you'd want raw...
Haven't decided yet. I may not get to do anything till next week. We're prepping the house for a new dog today, visitors coming Saturday, football and 2 weeks of laundry Sunday. |
Posts: 35,253
|
01-01-2016, 04:05 PM | #140 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $1291250
|
Canadian Bacon its easy and yummy in the tummy. Good for pizza topping, sandwiches or breakfast biscuit and much more. Go to amazon and buy the Hi Mountain-Buckboard Bacon Cure. It seasons about 25 lbs of meat and for myself it was a tad to salty so I cut it with a 50/50 mix of cur and brown sugar.
http://www.amazon.com/Hi-Mountain-Bu...bacon+cure#Ask Go to Sams Club and pick you out a pork tenderloin they sell those long ones that come in 2 pieces. Go with that as you can go to grocery and get the smaller but you will want more. I cut it in half in the plastic package then separated the 4 pieces. The two ends that come to a narrow point tie together so it wont cook irregular. Heavily rub down the meat and put in a long bake dish or roaster and cover with saran wrap for one week. Then pour out liquid and turn over. Then back to the fridge another week. After the 2 weeks take out and rinse the meat under cold water thouroghly then set for 2 hours in a bowl of cold tap water. Bring the smoker up to 230 and smoke them bitches till internal temp reaches 140. I smoked with maple wood as seemed fitting. Once you slice it looks just like canadian bacon inside. Its delicious easy and versatile. It gets even better as it sets in fridge. You can wrap and freeze if choose but not necessary as it will go fast. |
Posts: 24,586
|
01-01-2016, 04:09 PM | #141 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
http://chiefsplanet.com/BB/showthread.php?p=11239628 |
|
Posts: 35,253
|
01-01-2016, 04:40 PM | #142 |
BAMF
Join Date: Apr 2004
Location: Your Face
Casino cash: $9998710
|
Canadian bacon comes from the loin, not the tenderloin. Or so I thought?
__________________
Courage is not the absence of fear but rather the judgment that something is more important than fear. The brave may not live forever but the cautious do not live at all. |
Posts: 27,207
|
01-01-2016, 04:42 PM | #143 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
|
Posts: 35,253
|
01-01-2016, 04:52 PM | #144 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $1291250
|
Yes loin
__________________
"The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy." |
Posts: 24,586
|
01-01-2016, 04:54 PM | #145 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $1291250
|
That comes frog green egg forum they use either and works fine
__________________
"The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy." |
Posts: 24,586
|
01-10-2016, 06:55 PM | #146 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1934734
|
Quote:
I wasn't ballsy enough to try it with steak, but I'm really confident that it would work and be really damned good. Let me know if you try it. |
|
Posts: 56,956
|
01-10-2016, 07:04 PM | #147 |
Seeking the Truth daily
Join Date: Jan 2006
Location: In the Country in MO
Casino cash: $1844309
|
I just made 2 more whole pork bellies into bacon. There is no store bought that can even come close. Costco sells bellies that are about 12-13 pounds. This time I did one with the salt cure, maple sugar and crushed Juniper berries. I did soak the juniper berries a day in about 1/4 cup of vodka before i did the meat. 6 days in ziplock in fridge with a daily roll over. Soaked 2 hours in fresh water, tested for salt...did 2 more hours in fresh water...on point. into fridge for 24 hours uncovered to dry and form pelicle then smoked over apple wood 3 1/2 hours till internal temp hit 150.
__________________
“Make no mistake. If you try anything to raise the cost of vishessavatubs, I will veto it.” - Joe Biden, SOTU 2023 |
Posts: 53,453
|
01-10-2016, 07:24 PM | #148 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $1291250
|
Quote:
|
|
Posts: 24,586
|
01-10-2016, 07:50 PM | #149 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
This is why I only buy when I'm absolutely desperate. Do you take the skin off before curing/smoking? |
|
Posts: 35,253
|
01-15-2016, 11:46 AM | #150 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
Casino cash: $2759627
VARSITY
|
Getting ready for Arrowhead South over to my house. I've got the meat injected and the rub and spices on the pork loin. Going into the fridge to age. Trying some wet marinade on one part of the meat this time.
I'll put on another layer of rub before they go into the smoker in the am.
__________________
Time is worth more than money. |
Posts: 79,275
|
|
|