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Whats better than a full smoker?

post #1 of 13
Thread Starter 
Well, two. Actually 1 1/2, but close enough.

It's finally cool enough for some smoked cheese. Got 6# of x-sharp cheddar, 2# pepper jack, and 2# of cabbot smoked cheddar and bacon. Like this cheese, but it has zero smoke flavor, so I'm gonna add some. Decided to add some hard boiled eggs to fill up the second shelf. Plan on giving it 4 hrs with apple in the amnps. Eggs get 1 1/2 hrs. Let the cheese rest overnight in the fridge befor vac sealing for a 4-6 week nap.

On the GMG pellet muncher.. 3 yard birds brined overnight, the rested in the fridge uncovered overnight before rubbing 2 with black pepper, onion and garlic powder. The other has a rub I thru together. I also have a 3.25# corn beef I soaked for 12 hrs changing the water several times and rubbed with black pepper, paprika, coriander, onion powder. Didn't have any pickling spice except the anemic little package that comes with the corn beef. This will be my first time trying pastrami from a CB. Using GMG gold blend in the hopper and the amnts.

Birds will be pulled at 165* IT in the breast, 175* in the thigh. Strammi 165* then steam to 200*



post #2 of 13
Looks spectacular! I am so lazy today you're making me feel guilty! I'll be waiting to see how it all comes out. Quick stupid question, do you peel the egg?
post #3 of 13

M, Looking good !

post #4 of 13
Yep, just the picture made me happy!
post #5 of 13
Looks like fun,keep the updates flowing!
post #6 of 13

Looking good

 

:popcorn

 

Gary

post #7 of 13
Thread Starter 
Thanks guys..

Bauchjw, yes they are peeled.

Here's some more qview.. sorry for the blurry pic... birds at 120* strammi at 112*


Birds resting comfortably before carving


Strammi ready for a steam bath


This bird didn't make it.


Strammi is in the oven steaming away..
post #8 of 13
Thread Starter 
Oops, forgot the cheese pic.
Gonna be a looong 4-6 weeks...
post #9 of 13
Thread Starter 
And the last piece of the puzzle. Steamed the strammi to a IT of 200*.
This was my first attempt at pastrami from a corn beef, and although a tad salty, it is incredible. Soooo juicy and tender..
This is where I need to thank everyone on this site for all the great ideas and recipes, and for being so eager to help everyone make some awesome food. Thank you......


tip1irXl.jpg
post #10 of 13
Thread Starter 
Craymoon, thanks for the point.. it's my first point. sausage.gif
post #11 of 13
Great job! Inspiring q view!points.gif
post #12 of 13
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

Great job! Inspiring q view!points.gif

Thanks for the kind words, and for the point.
post #13 of 13
Whats better than a full smoker? Eating the stuff that comes out of the smoker. Looks like you will have some fun with that. Good looking grub.
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