Recent content by sancarlosmx

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  1. sancarlosmx

    smoked cod

    Probably not a good idea. Only oily fish smoke well. Pehaps 30 mins for a bit of flavor then finish in pan or oven.
  2. sancarlosmx

    Hamachi smoke

    Did not turn out rubbery at all. Moist and flaky. However, it was a bit too salty so I did another 12 lbs of bonito today and cut the brine time and salt content by half. Tunned out just right.
  3. sancarlosmx

    Hamachi smoke

    I agree this is a risk. If I had the time I would cold smoke as I can do that on my UDS. Research shows that as long as I hold it at an internal temp of 160 for 1/2 hr I am OK. We will see if I can do that without turning it into leather. if it does then maybe I will slice it and carry on and...
  4. sancarlosmx

    Hamachi smoke

    Hi Got a 20# plus Yellowtail/amberjack/hamachi today that yielded approx. 12 # of fillets. Will be hot smoking tomorrow after brining for a few hours. Anyone done this before? This will be my first fish smoke. Thanks for any tips.
  5. sancarlosmx

    Cast Iron Sear racks

    I would not use the oven it will stink the house out. Been there done that. Do it on your grill I suggest.
  6. sancarlosmx

    Christmas Prime Rib w/ Questions

    Just done one using a tip I got a few days ago. Using butcher's string; tie the standing rib, perpendicular to the bones at both ends and in the middle. This keeps it from "splaying out and it cooks more evenly. I seared it on the grill before smoking. Just a "slice of heaven"
  7. sancarlosmx

    Prime rib roast

    Thanks for all the input. Answer to questions: 1. I am in Mexico and we do not have a beef grading system; all I know is that it is free range Sonoran beef. 2. I will age it for 1 week. I think you have talked me into doing it in the electric UDS. I have excellent temp. control and med. rare at...
  8. sancarlosmx

    Prime rib roast

    Just picked up a 9 pounder for 3 bucks a pound. Have it aging in the fridge. At this time my thoughts are not to cook it on the smoker, but in the oven using low and slow for med. rare. Anyone want to talk me into risking a smoker method? and if so which one? Thanks
  9. sancarlosmx

    Anyone built an electric UDS?

    I have just finished building an electric UDS. It is fitted with a replacement MES element which requires a rectangular hole cut about I 1/2 inches up from the base of the drum and is secured with one screw. The temp. control and cable plug in from the outside. The UDS is also fitted with a...
  10. sancarlosmx

    Pickled Fish

    Just about to enter yellowtail ( amber jack) season down in ol. Mexico. Commonly served in Sushi resturants for $30 a plate as Hamachi. Will be pickling a bunch in the next few months. The good news is that it is free to friends or catch it youself. Average yellowtail runs about 15 lbs. and they...
  11. sancarlosmx

    Smoked Cabbage - Sweet Potatoes W/Qview

    Turkey bacon???? Is that a legal consumable product? Just joshing
  12. sancarlosmx

    Underground Pig

    Cowgirl You are a bloody "show off" I have always wanted to do that. Maybe, I can find a hole somewhere that I do not have to crawl into. Great job and thanks T.
  13. sancarlosmx

    Used ta be Cool-Smoke Generator

    Been there done that. You do not need the valve. Pipe diameter is too small to feed chips well. Assume you will be fitting an airpump to "feed" the bottom end with air. Best of luck.
  14. sancarlosmx

    Giant dino's

    Will be smoking some giants this coming Sunday on my new built electric UDS with a smoke daddy. Purchased these ribs cryo vaced, two racks per pack weighing a total of 14lbs. They look to have about 1/4 inch of fat on them. Was thinking about 3-3-1. They will be trimmed and rubbed. Any tips...
  15. sancarlosmx

    New Thermapen - BIG

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