Articles

  1. Brisket Separation Technique

    There's been alot of questions about identifying the point and flat then separating the two, so, I figured I'd show my technique.. Here is a normal packer brisket. This weighs in at about 16 lbs. Here I have outlined the "corn" or "kernel" with a piece of butcher twine. This string shows where the point and the flat meet. The flat is atop right of the string. Again on the other side. Notice the definate line of fat all the way around. I like to remove the corn first. Again, here's the...
  2. How to season or cure your masterbuilt electric smoker.

    Seasoning/Curing your smoker All new smokers need to be "cured, seasoned or preseason” to ensure the removal or machine oils, dust, and other materials left over from the manufacturing process. This also helps in rust prevention. During manufacture, there are all sorts of petroleum oils and contaminants used that you really do not want to have in the smoker while cooking. Also this will remove any solvents that may be left in the paints used on your smoker. 1. Clean the inside of the...
  3. Making Bacon

    I have a long history in making bacon, my dad ran a meat market and did all his own and we sold hundreds of thousands of pounds of bacon every year.   He used a commercially-prepared curing brine; however, I have reproduced it with common ingredients and one specialized ingredient. First, an explanation of "bacon": Traditional bacon starts as a hog's belly: Between the fore and hind legs is labeled "Spare Ribs" and "Side".  This is the belly section; the spareribs are removed from the...
  4. How to choose a good gas grill

    Since you have purchased another gas grill cook, the consequent most intelligent thing is to hit the shop and buy the least complex gas barbecues for grilling. You have looked for after the stores, the everyday papers, and even the close workplaces of Weber and Char-Broil among others, in any case while not plentiful of any outcome.Regardless of your sincere tries and a pool of outside cookery dialects, in spite of all that you haven't found the correct gas grill for you. What is terrible,...
  5. Chef JimmyJ's Smokey Au Jus

    Even though I have this copied, I thought it would be a good idea to include it here. Smokey Au Jus 1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, THEN add 4-6 Cups Beef Broth, 2 Tbs Tomato Paste, 1/2tsp Dry Thyme (4-5 sprigs Fresh) 1-2 ea Bayleaf Finish the Smoking process to the IT you want. While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot...
  6. Jamacian Jerked Wings

    We had a cocktail hour in the neighborhood and we were the hosts - here are the smoked wings Jamaican Jerk Seasoning Recipe Hot and spicy, with a wildly sweet and smokey aroma! It is wonderful on pork, chicken and seafood. This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven. SERVES 6 3 tablespoons fresh thyme2 tablespoons fresh gingerroot, about 1 . 1/2 inches 2 tablespoons ground allspice1 tablespoon black...
  7. Pops6927's Curing Brines - Regular and Lo-Salt

    These are my Curing brines for pork, beef (corned and dried), poultry, and so on. Regular Curing Brine: 1 gallon of clean water 1 cup plain, regular non-iodized table salt 1 cup sugar or sucrolose 1 cup brown sugar or sucrolose equiv. 1 tablespoon of Cure#1 Lo-Salt Curing Brine: 1 gallon of clean water ½ cup plain, regular non-iodized rable salt ½ cup sugar or sucrolose ½ cup brown sugar or sucrolose equiv. 1 tablespoon of Cure #1 mix in food-safe container, stir until clear....
  8. My First Smoked Brisket

    Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in foil for the last 3 hours, after internal temp hit 169 degrees. Internal temp topped-out at 200 when I pulled it from the smoker. It was almost perfect. Tender, juicy, and delicious! Added a dipping...
  9. CURING INFORMATION BY NEPAS

    Great information by NEPAS: CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium nitrate. The primary and most...
  10. Knives, Steels, and Sharpeners

    I use, for meatcutting, several basic, non-fancy knives.  Chicago Cutlery, Dexter, Victorinox, and so on.  I have two steels - a regular medium steel and a diamond steel.  The regular steel hones the edge of the knife, standing it up when it rolls over, but does not sharpen.  The diamond steel actually removes metal as well as setting up the edge.  But steeling a knife is not sharpening a knife.  I have had many many years of experience with a single sided and two-sided stones plus the...
  11. How To Smoke Chicken Competition Style

    This article has been re-printed here with permission from: 3Men With Nothing Better To Do (I apologize about the different fonts...it's weird because they all say that they are the same.  I've added some line-breaks in where they are appropriate, too.  Also, I've used the brine, and it is AWESOME! -- mythmaster) Competition Chicken Chicken is not a tough piece of meat and cooks in a fairly short period of time, so you don't have to worry so much about temperature spikes (for fear of...
  12. Tips Slaughterhouse Recipes For Poultry

    I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here.  These recipes are well-received and deserving of a WIKI entry. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice (Louisiana Cajun Seasoning) 2 tsp Celery Seed Slaughterhouse Poultry Injection ½ Pkg Good Seasons Italian Dressing 2 tsp Garlic Powder 2 tsp Celery Seed 2 TBS melted Butter (non...
  13. Masterbuilt Electric Smokehouse Heating Element Upgrade How To

    This is a step by step install or upgrade to the older MES 800 watt heating element to the new MES 1200 watt heating element. With little modification I was able to accomplish this. I am hoping this will fix the heat recovery time on the MES when the door is opened. Before doing this MOD i would suggest doing a wire upgrade. Masterbuilt is still using the 16 gauge wire on all there MES's so apparently there not to concerned with the old wiring problems they where having. The new 1200 watt...
  14. Uds Ugly Drum Smoker

    A UDS aka Ugly Drum Smoker is a upright smoker that is made from a food grade 55 gallon steel drum. Components used to make one include 22.5" weber grates, 22.5" weber grill lid however some use the removable lid that some barrels come with. The most common form of firebox is expanded metal formed around a weber charcoal grill with 3" bolts to raise it from the bottom of the smoker. Other parts needed are ball valves assembled at the bottom of the barrel for air intake adjustments,...
  15. Prague Powder #1 vs Prague Powder #2

    Rick (NEPAS) posted this recently in another thread here.  CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium...
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