Recent content by cmwoody

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. C

    Picana?

    If you get a picaña, get a brocheta too and do it right
  2. C

    Every brisket cooks different

    No, I didn't. Never thought to do that. Usually, there is so much fat coming rendering out that it's basically confit. This one however was from a malnourished steer. Good tip, I'll do that from now on. I did put some in when I wrapped Turned out ok, not great. Rested 6 hours. Fatty side...
  3. C

    Every brisket cooks different

    Did I kill it? 24 hours! Pics coming when it comes out of its rest. Did 3 butts and one ugly lean 16lb choice packer brisket yesterday on a 22" smokey mountain. Put it all on around 10am and have a spider grill pid managing airflow and keeping it around 225-230°. Both hit 160° around 6pm...
  4. C

    Home made burger former

    Awesome job! Also, a quick question. When you grind up a packer like that and add fat, about how much % do you add? I was just about to do it too.
  5. C

    It's now known as pALstrami in my house

    Tip - Check out a Mexican/Hispanic/International grocery market in your area. They always have whole coriander, as well as other good spices and peppers that are difficult to find in the guero stores.
  6. C

    Picanha

    $6.99/lb at Costco in NC and Texas. Just did another one.
  7. C

    Smoked Jalapeño Cheddar Sausage - 1st attempt

    Brad is the man! Learned more from watching his videos than anywhere else. I'll try his recipe next time.
  8. C

    Smoked Jalapeño Cheddar Sausage - 1st attempt

    Looking good! I've been making Jalapeno Cheddar using Chud's recipe. Sometimes brisket trimmings and pork butt, sometimes just pork butt. Its a pretty amazingly good sausage and I cannot seem to keep enough of them in my freezer. Use the cream next time, makes a difference!
  9. C

    Picaña

    Awesome 👍🏼 Should have taken photos! Since you didn't... Regarding trimming the fat cap, I used to do that too... Now I look for picaña with a thick cap and don't trim it. Most I'll trim is to clean up around the edges. Fat is flavor! I live for plucking these little chunks of hot...
  10. C

    Picaña

    IMHO, it is the limes. Thick skinned Persian limes are just too acidic and lack that mellow lime sweetness that it's thin skinned, quickly drying out and going bad cousins have. You can pick up a bag of Key Limes and that'll get you close but it still wont quite nail it. I will do a blend of...
  11. C

    Picaña

    Just coarse sea salt and a fair amount. These sat in the fridge a few days.
  12. C

    Picaña

    Thought I'd share my very traditional south of the border picaña grilling method I picked up while I lived down there. You're going to need a skewer. I cut a diamond pattern in the fat to help it render. This isn't typical. Salt, dry brine, spear and indirect with a chunk of wood in the...
  13. C

    GIVEAWAY TIME - INKBIRD Wireless Meat Thermometer INT-11P-B

    Count me in please!
See more
Top Bottom
Back
Clicky