Recent content by englishsmoker

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    My 1st Tri tip!

    That looks awesome, and I know what you mean about the feeling of getting it right first time. Looks like you did as I did, with the added complication of having to delay it. Congrats!!
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    Scallops question

    Does anyone do any ‘prep’ to scallops, such as dry-brining? Going to try them on the smoker tomorrow, with a piece of salmon that went over very well last time with SWMBO.
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    Tri-tip was success, now for a small Picanha

    I used that diagram for the tri-tip, I think I got that right. The Picanha I’m not so sure about..
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    Tri-tip was success, now for a small Picanha

    Um....good question, I had trouble determining the grain direction after cooking, but the idea was to go across the grain ;)
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    Tri-tip was success, now for a small Picanha

    Sliced and ready. Pulled off at 131, rested 20 mins and sliced.
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    Tri-tip was success, now for a small Picanha

    Trying this similarly to the tri-tip. 225 to an IT of 110, now I’m cranking it to 500 to reverse sear (as well as I can ‘sear’)
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    My First Picanha

    That looks really good!! I have a small one I just moved to the fridge for this weekend. Tri-tip 2 weeks ago, and from what I’m reading we’re in for a treat. Yours looks SO good!! I guess I’ll do just like I did for the tri-tip…dry brine and smoke away :)
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    Remnants of my first Tri-tip

    Yeah, thanks Jeff, this will be repeated, probably often;). Only maybe I’ll need a bigger hunk o beef…
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    Remnants of my first Tri-tip

    Thanks all. It was a little more done than I’d have preferred, but I was out voted by others…and I didn’t expect the temps to rise as much as it did while resting. The juice was what was in the meat, though, nothing added, so I was pleased with that. My wife usually likes a steak sauce too, but...
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    Remnants of my first Tri-tip

    Used Jeff Phillips’ recipe for simple smoked Tri-tip. this was the first pic I got, a lot of it was already gone. The juices are just what cooked out, I did his ‘dry brine’ and after it rested and I sliced it, I poured the juice on top.
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    Help a newbie that doesn't like salmon smoke some....salmon

    This is sockeye. Watching it would be tricky, no window in the smoker, so I’d have to keep opening it. I’m not seeing much about using meat probes? Is it ‘visual’ or ‘fork test’ doneness?
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    Help a newbie that doesn't like salmon smoke some....salmon

    Thanks, she likes this idea. Do you put straight on the grill, skin down, or on a pan? Pan would be cleaner, but might limit smoke flavor?
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    Help a newbie that doesn't like salmon smoke some....salmon

    Thanks for the refreshingly straight forward answer:). I was expecting a smattering of ‘RTFF’s So no need for temp probes, just watch for the film you mentioned?
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    Help a newbie that doesn't like salmon smoke some....salmon

    My wife loves it, and we have a piece, so I thought I'd try it on the smoker for her. It's frozen, so I'm looking for SmokingSalmon101. What do I need to know in terms of time/temp? I don't have many pellet options, but what do people here recommend? Do I use the same leave-in probe for the...
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    Popping my cherry on a butt…

    Never reported back on the results…the finishing sauce wasn’t received to well, too vinegary, but the pulled pork was really good.
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