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First time smoking big King salmon
This was my first season taking my own boat to the Columbia river Hanford Reach area to fish for kings. We did pretty well. Limited out the first time trying, and went several more times, all with similar results. I had a really good mentor. So, I fortunately have a pretty good amount of fillets... -
salmon.jpg
- yjay
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Top round roast for tomorrow, same as london broil?
Geez, do you do it for a living? -
Top round roast for tomorrow, same as london broil?
I will give that a try next time. I have enough sandwich meat for quite a while though. -
Top round roast for tomorrow, same as london broil?
To whom it may concern, this is the one I did for lunch meat. 2.5 hours. Much better than deli roast beef IMHO. The other one was a hit at the party. Everyone just ate it plain as opposed to putting it in a tortilla. -
london1.jpg
- yjay
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london2.jpg
- yjay
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- Album: Top round roast for tomorrow, same as london broil?
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Top round roast for tomorrow, same as london broil?
So all the top rounds were small so I got London broil which the butcher said is the same. Two 3.6lb cuts. I did one with SPOG and a splash of olive oil and worcestershire for lunch meat and the other with the same minus the worcester but added a little cumin, chili powder and cayenne flakes for... -
Top round roast for tomorrow, same as london broil?
- yjay
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london.jpg
- yjay
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- Album: Top round roast for tomorrow, same as london broil?
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Top round roast for tomorrow, same as london broil?
Rosauer's has boneless top round roast for $3.59 lb so I'm going to do one up for a shin dig at the neighbor's tomorrow. I think it's the same muscle as a london broil only thicker right? I'm figuring EVOO and SPOG overnight and pop it in the smoker at 230f till I get an IT of 150. Should be... -
Second go at brisket, questions about doing 2 at a time.
Better results than last time. 12 hours in the smoker. Cranked it up at the end to 275f and got an IT of 195f. Pretty tender, nice bark I think. But i gotta say, I can do a tri tip or cross rib roast in like 2.5 hours and i like it just as much or more. Do I have the palate of a peasant? -
Second go at brisket, questions about doing 2 at a time.
Jeez this is taking forever.Pulled the flat at an IT of 195f and sent it with the old man. The point is at 174f after 10.5 hours at 240. Just kicked her up to 275 in the interest of eating sometime tonight. -
Second go at brisket, questions about doing 2 at a time.
In the smoker at 6:15 am. I will NOT be eating a tough brisket at 8 tonight like last time because I started too late. -
Second go at brisket, questions about doing 2 at a time.
Beautiful. I will give the flat to pops and keep the point for myself since they hit eat at like 430pm. Thank you. -
Second go at brisket, questions about doing 2 at a time.
- yjay
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Second go at brisket, questions about doing 2 at a time.
Well, here they are. I assume this is a point and a flat? Hit them with SPOG and a little worcestershire sauce and in the fridge till tomorrow. The flat should be done quite some time before the thicker point yes? Would alder be a decent wood to smoke with?
