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Thanks Timbo!
Many thanks David. The temptation was real, but glad I fought it off.
Thanks mn!! I’ve never tried a 60 day before…. 45 day….That’s an impressive deal you did back then!!!
Thanks PC yea it’s more like. 2/3rds packer vs just a point. I hunted for a nice beefy thick one because of the trimming that would happen. I almost collapsed my folding rack…..
Many thanks JL!!
Many thanks Chris! I had temptations to break it out after 28 days but found some resolve to wait….. that build character right?
Thanks norm!
Much appreciated chop! I’ve never had those pickles, but will have to look for them. The Mrs and Boy gave me some smack over the pickle portion…...
Many thanks Brian! My wife says I have an addition with plating…. Back when I was working in the kitchen I was plating about 500 to 750 plates a week for a number of years…..it turns into muscle memory after that…..lol.
Thanks GS it was a good morning to start the Smoker for sure, bright sun...
It does two things….. one is it reduces the overall moisture in the issue and by doing so it intensifies the beef flavor. Additionally the tissue breaks down and increases tenderness. The duration also affects the overtone taste, under 28 days keeps a nice rich beef nutty flavor….over up to...
I would go stainless rod all the way. It would have to get crazy hot to reduce its corrosion protection. Ie if you are worried about it order 316 over 304 in 5/16 or 3/8 rod and they will outlast the smoker.
Done know what say Jed other than thanks for your service and for the 250 years of service we all have benefited from!!!!
Oh and nice cook, that is how it’s done and done right!!!
So this journey started in early October with a nice 12lb point in the bag….in the UMAI bag and hanging in the fridge
Fast forward 35 days and it’s finally time!
Man this smells soooo gooood!!!
All trimmed out and salted for an overnight dry brine….
Saved all the trimmings to smoke with the...
Red pretty much covered it….
Expanded metal is quick and easy, they require maintenance. They are good for retaining smaller items from falling through. The rolled type is best if you use
Next is stainless expanded. Less maintenance than carbon steel.
Stainless rod is very good from a...
You say a Santa Maria Grill…….. now that is something near and dear to my X-Fire heart!!!!
Gonna be watching this build!!!!
Jim you are gonna LOVE it….just gonna say that now!
Thanks JL! Check check goes the project….im always nervous till they cut paper cause you can always have a moment and well make a mess of it!
Much appreciated clifish! It is an in person auction with and auctioneer and all. One of the past high bidders isn’t going to be in attendance this...
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