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    I bought more stuff

    I picked up the similar sink a while back and installed it in the new sausage kitchen, you will not regret having a sink that size. I used to make a mess cleaning stuff in the regular kitchen sink. Now its a breeze. Zero mess. I like yours has the drip tray on both sides, mine only has it on 1...
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    Camp Chef Woodwind 24 on the blink!

    Thats a shame to hear, I have an older Camp Chef lux36 and its perfect. No issues, plus dealt with customer service on a natural gas retro on my side burner, no issues. Hope the problem is rectified with the new controller. Corey
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    Reverse Seared Hanger Steak

    There is a butcher in town who is advertising hanger steaks. Pretty cheap also. I may go grab a few. Always wanted to try them. Thanks for the look. Corey
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    Cancelled BBQ and depression.

    I assume you are referring to BBQ plans that involve a get together with friends and family. I am a bit more of a loner so don't prefer the big deals at the best of times. Just me ,the wife and the dogs is all i enjoy. Plus my grill is under my veranda so even rain won't stop us. Corey
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    Would this be safe - Beef

    Can't see why not. Im no food safe expert but your temps are low and its only a couple hrs. Ive smoked steaks for a few hrs and had to abort, tossed them in the freezer for later, no issues there. Corey
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    My first batch. Issues...

    X2 on not tying the casing itself, if i make fresh i just pinch them at the proper lenght and cut them with shears. If i doing cured and smoked, tie them with butchers twine. I rarely use collagen for cured sausage for this exact reason, can't tie them. Natural casing for that application My...
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    Technical question about wrapping

    In my opinion, if you are getting pooling in the wrap its not tight enough. I use the butcher paper. I soak the inside of the paper with wine vinegar before hand to get a good stick to the brisket. If the paper isn't moist you can get voids where liquid may pool. The wet paper sticks to itself...
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    Smoking a 24 lb brisket

    I do mine plenty early and modify temp up and down a bit as 02ebz06 mentioned. I try to shoot for 3 to 4 hrs before eating time. I have found that 1.25 hrs per pound at 250 gets me started on my cook time. Then i go up and down on the throttle as needed. Corey
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    Brisket

    That brisket looks pretty lean also IMO. The dryness may have just been due to that. Ive done a bunch of briskets now and each one seems a bit different for moisture. Only way to test a procedure in my opinion is do it twice the same way, if the result is the same then you can make a decision...
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    New from alberta

    Nice to see another fellow Albertan! Im from the Onoway area. Hope the fires haven't effected you👍 Corey
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    Brisket time.

    Im take, i have been trimming less and less as i do briskets. Basically just remove the big vane of fat between the point and flat. Remove any thin peices on the flat, square it up and thats it. Pretty much 10 min at most. I keep the flat trimmings for burgers. As stated, spog while the smoker...
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    Good Cheap Grill Cover?

    X2 on Amazon. The cover i picked up was a company called Supjoyes (no idea). But it was a 1/4 the price of a cover from Campchef. Its been through 2 -40 winters and +40 summers. Still in good shape. Just starting to show a bit of weathering. Probably get a least 1 more year or more. Pretty...
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    Best Knife to cut Brisket

    I have a long 14" serrated blade knife i use. Kind of looks like a bread knife on steroids. Basic knife but works. I keep it razor sharp so there is no tearing of the brisket. I like the long blade, its longer than the width of the brisket so you don't have to move the knife much, just slight...
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    Brisket Heated Rest

    I did the heated rest on the last brisket i did. Worked perfectly. It was almost 6 hrs. I wouldn't worry about the heated rest for 2 hrs. FTC for that short of a time. My opinion Corey
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    5-8-23

    I liked the one where the kid pukes the rainbow. Hilarious, but all too true. Corey
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    Well this is NOT good

    We are fine here Gary Thanks, wife and I have a bag packed just in case. The rain last night wet our property down a lot, I have water laying in the fields again so we are cautiously optimistic. Fire map shows nothing active around us. Hope the rain keeps up around your neck of the woods...
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    Well this is NOT good

    Im just in LacSte Anne County and we got a huge dump of rain last night. Hope it made it over there in Drayton, Im about an hr from there. Stay safe Corey
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    Frozen Brisket

    I did one a couple weeks ago that was around a year and a half old, maybe a hair older. ( buried in the bottom of the freezer). It was still in the vacuum pack, I said what the heck not throwing it away before i try it, i can do that after if I need to. It turned out perfect, taste was just like...
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    Always Wear Your Cut Resistant Gloves When

    I didn't comment on the messed/meshed gloves because as we all know different areas call things by different names etc. I even did a google search and couldn't find anything about "messed" gloves. I figured it was "meshed" but op used it twice in the thread post. Who am I to argue. 🤣🤣
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    Always Wear Your Cut Resistant Gloves When

    Good tip. I did a number on my finger last year doing the same thing, cleaning and handling my slicer blade. Cut through my finger and fingernail like it was butter. I bought some cut resistant gloves also. Great saftey tip for sure Corey
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