Recent content by gotch

Nice eats!

Chef Jimmy's Brine mix Olive oil with rub (no extra salt added) Garlic, Paprika, black pepper, thyme. Finished product nearly 3 hours in applewood. Very slightly overdone, still very juicy and OMG the flavour! All the way to the bone! All in all, everyone loved it and I'm...

"Another first brisket thread" keep em coming! Looks great! Nice smoke ring. Yummy! I'm taking all these threads in when I pull the trigger. Great job!

So this will be a work in progress thread, just to raise the drama! Pics to follow on Monday, suspense! So I picked up 8 nice big turkey drummies and they are currently brining. My first ever brine! Fairly newbie smoker here... Shoutout to Chef Jimmy J, I'm using your brine recipe. All I can...

This is what I do when smoking beef tenderloin. http://www.smokingmeatforums.com/t/246240/beef-tenderloin-reverse-sear It always turns out amazing and allows me to sear/cook to individual preference. I like my steak blue, the GF likes hers medium. I tried pre-slicing once and it was...

Thanks Al! I completely forgot the cook setting, etc... I was drooling and getting hungry posting the pics...lol. Temps - varying, between 200F and 275F. I still had to turn the burner on and off the whole cook time. 5 Hours total cook time, 3.5 hours with smoke wood running. In the stock...

Hi there Frank! Welcome from a fellow Ontarian!

Here's some shots of what I smoked last Sunday. Texas Beef Ribs (that's what they call them at the butcher) and a 2lb piece of whole strip loin I had left over. No pre- smoke pictures of rub, just used homemade version of Emril's Essence over night. A coating of olive oil prior to putting it on...

Just perusing the beef threads... Looks like I'll shoot for 250F to 275F. Post of pics will be in the beef forum, probably up Tuesday.

Preliminary ramble - 1st smoke on this new to me smoker was too cold due to stock pan covering the burner completely and me blocking the "vents" in the pan (as suggested in these forums). 2nd smoke was too hot, running cast iron skillet on stock chip pan, vents open in the pan (another excellent...

Ya Al, snowed yesterday... Located in Kitchener Ontario. Only snowed for 20mins but man it was coming down! Pics as requested/promised Seasoned with Emeril's Essence My setup  After 90mins of hickory Pared with 4 cheese risotto A little out of focus...

So first try at poultry ever. Boneless skinless chicken thighs. Approx 90min smoke, fighting with too high temps this time... I'm now using a 10" cast iron skillet for the hickory chunks. Temps ran up to 304F, I turned the burner on and off during the smoke. Everything turned out perfect and...

Thanks Al, it was...something about the smoke flavour in the beef and the burgundy gravy really fits together for a flavour bomb.

Here's a reverse sear I did a couple of months ago on my Weber Genesis (before I got the MB gasser) Denuded and halved, AAA Angus tenderloin whole. Seasoned with course sea salt and fresh ground 4 peppercorn pepper. Grill and smoke boxes running, 225F, 2.5hrs of smoke time.Jack Daniels...

My bad... just added my location Warren. Thanks for letting me know.