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Chuck Roast, Fatty, ABTs, & Morels = A good day
Nice looking qview! What did you do to prep the Chuck Roast? Did you marinate it or rub it?? Foil it?? Inquiring smokers want to know... -
Greetings from Lawn Guyland aka Long Island, NY.
Ah we can compare notes and I can find out where to get better supplies!! Michael -
Please Tell Me About Your Backyard Offset.
Yeah unfortunately the first bag of Lump Charcoal I could find was at Lowe's and it was...ugh...Cowboy... Now I found out that my local Ace hardware brand of lump is actually Royal Oak so I am heading there this week. I'm also going to try the Weekend Warrior Briquettes since I hear they are...- mickster
- Post #10
- Forum: Charcoal Smokers
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Please Tell Me About Your Backyard Offset.
I just got one of these American Gourmet (love that name) it's the newer design with the smoke stack on the top barrel, not off to the side... Have you made any mods to it? I agree re: temp. Michael- mickster
- Post #4
- Forum: Charcoal Smokers
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Coca Cola? (or Pepsi?)
Good points re: Coriander; never knew that... Now as to the hangover? Never tried that...for me it's black coffee and 3-4 very dry fried eggs over hard...eats up the acid...oh and a banana and lots of water for dessert!! Michael- mickster
- Post #33
- Forum: Sauces, Rubs & Marinades
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Ever forget to close fire box door?
The obvious solution is beer. You either need to drink more of it or less of it! But seriously, I guess it's the heat...I can't even imagine being out in NY today with our 93+ degrees...at least without a beer! LOL Michael- mickster
- Post #2
- Forum: Wood Smokers
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Corned Beef Brisket
If you just want a great cut of meat, get 1st cut brisket which is what they use to make corned beef-but without all the brining and such. It's usually 1.75-2.5 pounds and is a quick smoke (3-5 hours). Michael -
beef brisket wet rub
I actually found a store shelf marinade/wet rub that seems to work really well. Allegro Gold Buckle Brisket Sauce. I searched to see if anyone wrote it up here but they didn't. I marinate the brisket or shoulder for 20-24 hours in the fridge. The reason I even chose it was it included all of...- mickster
- Post #8
- Forum: Sauces, Rubs & Marinades
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To sear or not to sear, that is the question.
I read through all 14 pages of Searing and am glad I stumble on this post. I rarely do a full brisket because A) Kosher meat is $7-12/lb. for brisket! B) I have a very small offset smoker (Char broil American Gourmet not yet modified) and it has 220 sq. inches C) I have only 3 people living in... -
Greetings from Lawn Guyland aka Long Island, NY.
Howdy, I'm Mike. I'm addicted to smoking...meat... My apologies that I didn't post here first. I married a South African Texan; Both the Country of South Africa and Republic of Texas love their BBQ (or Brai in South Africa)... We use a Weber Genesis for grilling and I just got a starter... -
Coca Cola? (or Pepsi?)
I did a quick search and didn't see anyone write anything about Cola for a marinade. Has anyone done London Broil or another meat with Coke? I've heard it can actually work nicely with spices and such. Any recipes or links would be appreciated. Thanks, Michael- mickster
- Thread
- Replies: 34
- Forum: Sauces, Rubs & Marinades
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Kosher Salt
Discloser: I am not a rabbi but well just well-versed and eat kosher food and keep a kosher home. For an authoritative opinion a competent Rabbinic authority should be consulted. Now back to the salt and a short lesson in preparation of Kosher meat (warning some gory or graphic detail)...- mickster
- Post #11
- Forum: Sauces, Rubs & Marinades
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Today's fare... Beef Ribs marniated in hoisin Sauce
Being that I now keep Kosher, I only eat Beef Ribs (although I am looking for Kosher Bison Ribs...mmmm) no more pork. I do know a bit about ribs, but I will admit first that I have cheated and often done the *GASP* par-boil method in a speed pinch...that was before I owned a full blown...
