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  1. thirdeye

    What are the best wood for salmon smoking?

    You mentioned cold smoking, but will the fish be fresh or cured? Smoke flavor on trout and salmon really varies from person to person. Alder and apple (or a mix) is probably the most popular. I like a mix of apple and cherry. And sometimes when dry curing and going with cracked pepper I will...
  2. thirdeye

    Beef Back Ribs With A Side Of Spares

    Were you one of the guys that likes to buy bone-in roasts and remove the ribs yourself? We got snow overnight, and will see another day later in the week. The warm weather is causing havoc with ice fishermen, there were several accidents and rescues in February. Yes they are. If you catch...
  3. thirdeye

    Beef Back Ribs With A Side Of Spares

    We're having a winter warm spell, hopefully the kickoff for an early spring. Yesterday I fired up the drum smoker for a small rib-fest. Seasoning on the beef ribs was Goldee's Brisket Rub. The spares were for freezer fare, and will be vacuum sealed for SV reheating. Seasoning was...
  4. thirdeye

    Smoker temp for pastrami, narrative and pics added

    I'm not sure if I've ever heard "analog" used to describe an old school (aka conventional) pressure cooker, but I get your drift. For all I know... the new pressure cookers have an 'app' that connects to your smart phone. The entire All American product line is top notch and they last forever...
  5. thirdeye

    Smoker temp for pastrami, narrative and pics added

    I have conventional pressure cookers and a pressure canner, so timelines are different than an insta pot style of cooker. For me, when processing at 12 to 13 psi, (and using natural release) go around 35 minutes +/- based on thickness. As you can see, the bark firms up nicely. When I make...
  6. thirdeye

    Smoker temp for pastrami, narrative and pics added

    Speaking of spicy flavors.... my neighborhood watering hole has a kitchen they have leased out over the years. One year in particular, a Mexican restaurant had leased it. They put on a St Patrick's Day buffet with both corned beef and pastrami and the owner made several mustard sauces. One...
  7. thirdeye

    Social Security 1099 Tax Form

    Mine came a couple of weeks ago, but I think you can log in to your SSA account and download them and print.
  8. thirdeye

    Smoker temp for pastrami, narrative and pics added

    When I corn beef at home, or use store-bought corned beef to make pastrami.... it's all about the flavor. And I'm talking about the distinctive aromatic flavor of corned beef, then the peppery garlic flavor of the pastrami rub, and lastly the smokey flavor. My smoker will run in the 250° -...
  9. thirdeye

    Pressure cooker/slow cooker

    Following. We have 1 conventional pressure cooker, 1 pressure braiser from Kuhn Rikon for small jobs and a 21 Qt pressure canner which also doubles as a pressure cooker. I would not even know how to use an Instapot type of devices.
  10. thirdeye

    Hello from Virginia

    And welcome aboard.
  11. thirdeye

    Whole chicken wet salt brine time?

    Not for my tastes. But I do give brined poultry a rinse and allow the skin to air dry before adding any seasoning or rub. Brine time is the thing to watch. My time for chicken pieces is usually 4 hours . Whole chickens, 12 to 24 hours, and whole turkeys 24 to 48 hours. Sometimes I'll inject...
  12. thirdeye

    Whole chicken wet salt brine time?

    The oldest 'rule of thumb' for salt content I can recall was 1-cup of kosher salt to 1-gallon of water. This was always too salt heavy for my tastes. The lighter brines above, or calculating a 1.5% or 2% salt is more realistic. Plus I like using canning salt because it dissolves so easily...
  13. thirdeye

    Mexican Pulled Pork Injection

    And there are some Cuban marinades with spices, sour orange juice, garlic etc. that might be adapted into an injection. The general term is Mojo marinade.
  14. thirdeye

    Mexican Pulled Pork Injection

    I'm sort of shooting from the hip here... but have you ever had birria tacos? They are served with a dipping broth referred to as consume. I wonder if a thinner version of consume could be used as an injection?
  15. thirdeye

    Pastrami Oz style - First attempt - with pics!

    Off to a good start 👍. I too like to add a lot of aromatics to the brine simply because you are making 'corned beef' not just cured beef and it has a distinct flavor. Smoking it for pastrami takes corned beef to another level.
  16. thirdeye

    Brining and smoking salmon

    How about staggering your brine time using this new recipe? For example... Start a fish at 9AM, add another fish at 10AM, add another at 11AM. Then remove all at the same time. This might help you find the sweet spot.
  17. thirdeye

    Smoking Tullibee

    I like 'skin on' fillets.
  18. thirdeye

    Smoking Tullibee

    I don't have any experience with tullibee, but would think using ACV would interfere with the expected "smoked" fish flavor. I've used a light brushing of diluted maple syrup, or honey, or agave nectar (or a combination) on salmon and trout, but it's more of a coating rather than a glaze.
  19. thirdeye

    Did my best brisket ever

    Brisket is very rewarding. When you find your "personal best", you have hit a milestone. Frankly, the addition of tallow, along with the long holding times are things I never would have imagined 40 years ago. But they make a BIG difference.
  20. thirdeye

    Whats on the menu for the super bowl?

    Small thumbs up 👍for Superbowl leftovers. I did have a early, early morning snack with 2 deviled eggs and a bacon wrapped popper.
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