Recent content by richorn
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what is better tube or tray
My thinking is time-based. I went with the 12" tube. But when I do burgers, I only need 2 hours worth, so I wish I had the smaller 6" tube. Wait! I was thinking about doing some cheese... so now I need a tray! In other words, choose your size based on how long you want to apply "extra"...- richorn
- Post #3
- Forum: Electric Smokers
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Voltage to lid handle
Agreed, Call CC first! Wait! UNPLUG the unit first, call CC second. You likely have a ground fault in the unit, but unless you have the tools to trace that type of problem (with the unit unplugged please!), it is not safe to continue using it.- richorn
- Post #3
- Forum: Pellet Smokers
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Plagiarism at its best!
I got a full packer Prime brisket from Costco, and trimmed into 3 pieces. This was the large half of the flat initially. After corning for 10 days, I cut off about 1.5lbs for corned beef and cabbage. I used the remainder for this pastrami. My reason for these cooks is my love for "really... -
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Oh, a proper injector!
I was so looking forward to a picture of the distorted hot dog with a needle in it!!- richorn
- Post #2
- Forum: Sauces, Rubs & Marinades
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You never forget your first piece of pork butt
I think you might be referring to the smoke RING! There is a lot of research that says the smoke only adds to the ring up to a certain temperature, and that's it. But that is just the ring, and that is just cosmetic. As long as there is smoke, you are adding smoke flavor. I "think" I remember... -
Plagiarism at its best!
I am new to all this... I went to Chef's Toys today just to buy a decent slicing knife. When I tried to cut some corned beef the other day it was too soft to cut with my dull as hell steel lol! I figured this pastrami deserved a proper blade. -
Plagiarism at its best!
I expect I will be sent to Cookers Prison, as I am 100% guilty of theft. @troutman posted his life's work in the field of Pastrami, and I've had my way with it! My attorney will argue the following: My client removed said meat from the sous vide after 75 hours and placed in an ice bath... -
Smoke/sous vide/smoke brisket test
That was my concern. I was initially thinking about juicy and tender. I'm WAY new to all this, and I stole the recipe for the marinade from a "marinate overnight in the fridge" method. I'm starting to think I should be concerned about the heating the marinade part and just drain it after a few... -
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Cabbage fail
I'm gonna plead ignorance... what is wrong with store bought cabbage? Asks the guy that has never had the alternative! -
Que Vide Que Pastrami
I just started my test of this with a 1lb hunk o beef lol! Yours looks incredible! Inspiring to say the least! -
Smoke/sous vide/smoke brisket test
Inspired by a post about pastrami and sous vide, I am running a test. I cut up my packer this morning, and am using a 1lb section for a test. I used a SPOG rub, and low smoke to 120*. Now it is in a bag at 135* in the sous vide bucket. I made a quick red wine based marinade and put it into...
