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My new favorite walleye
I am definitely doing this again, but I think it would be an improvement to use a soaked cedar plank, some cheese in the smashed potatoes, (possibly with a change to Yukon Golds) and a nuclear-hot Weber kettle in place of the broiler in my company-supplied house. Thanks for the Likes guys! -
My new favorite walleye
Apologies for the lack of smoke. Fresh caught walleye fillet shaken in seasoned flour, touched in a pan with butter to set the flour, and placed in a stockade of smashed russet potatoes: Into the broiler for a few minutes until the taters are browned and the fish swimming in a pool of... -
3/4" Thick Steel Smoker
If you're gonna be a bear, be a Grizzly... Build the damned thing and let the rest of us shower you with accolades. As long as you have the wherewithal to cut the plate (you're not going to bend it) and a welder with enough stones to fill the gaps, I think you're golden. It might be a smoker...- Jonok
- Post #5
- Forum: Smoker Builds
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MES 30 Conversion
Doesn’t bother me at all. PM me and I’ll be happy to share what works for me specifically, and well as overload you with information as to what I have done wrong along the way too!- Jonok
- Post #11
- Forum: Electric Smokers
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MES 30 Conversion
Not really an “intake and exhaust”. What happens is that the wood destructively distills in the generator, the distallate condenses on the bars on the inside of the lid, and then drips back down onto the (really hot) bottom of the generator. The resultant hot volatiles then are released...- Jonok
- Post #9
- Forum: Electric Smokers
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A5 Japanese Wagyu Brisket
I ate one of the Kobe steaks in Vegas at the Wynn a few years ago (though as I recall it was a strip, not a ribeye) and still quite a bit north of $150 for a >10<14 oz steak. It tasted as though it had been cooked al confit and subsequently salamandered to perfection. Not super beefy, and... -
Craving some Japanese Cuisine
Wanna invite me by, I have some mean moon sake and a secret stash of really good Tamari. I also have pretensions of making a halfway decent Oshi-sushc...- Jonok
- Post #8
- Forum: General Discussion
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Put brisket right into fridge?
I prefer to let them sit wrapped until they hit 140-150 and then slice and vacpac if possible. Reheat in boiling water, inthe bag and there’s nobody that can tell it from fresh. -
Cooking time on Smoking 6 pound pork loin
What Chili said. It will continue to increase its IT so I’d pull it closer to 138-140 if you want it 145 finished. -
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Favorite Leftover BBQ Recipes
What is this “leftover” thing of which you speak? :emoji_sunglasses:- Jonok
- Post #10
- Forum: General Discussion
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Sponsored 50% Coupon for Inkbird New Released bbq Thermometer with 6 probes--$25
Got it, thanks!- Jonok
- Post #65
- Forum: Meat Thermometers
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Sponsored 50% Coupon for Inkbird New Released bbq Thermometer with 6 probes--$25
Fairly certain I was within the first 30 discreet replies, but never got a PM.- Jonok
- Post #46
- Forum: Meat Thermometers
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Sponsored 50% Coupon for Inkbird New Released bbq Thermometer with 6 probes--$25
I’m in if it’s not too late- Jonok
- Post #35
- Forum: Meat Thermometers
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Baby back pork rib question
Wouldn’t go more than a week or so. Even if they’re safe to eat after that, they’ll taste like everything else in the fridge.- Jonok
- Post #5
- Forum: General Discussion
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bone in or boneless shoulder?
Bone-in is is better in my opinion. Boneless tends to dry out.- Jonok
- Post #3
- Forum: Meat Selection and Processing
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bone in or boneless shoulder?
Both are usury. You should be able to find fresh butts for $1.80 or less, and by the case for less than $1.20..,- Jonok
- Post #2
- Forum: Meat Selection and Processing
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First time smoker
Have another beer. Set the smoker at 260. The butts will be way perfect at 12 hrs (or 10 or14)
