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Max Time In The Cooler?????
Resting is important for hot cooked rare meat. I allows the meat fibers to relax so that the juices aren't immediately ejected when you cut it. I also increases tenderness. The only value I see in resting briskets is to let them cool enough that you can handle them while slicing. -
Peculiar Chicken
I don't have enough raw materials for that, but I think you know someone that does.- smokyokie
- Post #9
- Forum: Sauces, Rubs & Marinades
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Max Time In The Cooler?????
Why do you rest it so long? The key isn't how long, but @ what temp. You want to avoid letting meat sit at temps between 120* and 150* if I'm not mistaken, that's what they call the danger zone. -
smoked jalapeno's
Then is a smoked poblano a chipotle or an ancho? -
Honey herb Turkey
Not really, just finally got around to loading some pix. -
Honey herb Turkey
The Okette's employer was good enough to give us a New Years turkey back in January( they can't give anything Christmas anymore, it might offend some people ) It was starting to get in the way of my pig meat storage, so I just took it out and smoked it. I used fresh cut rosemary, marjoram... -
Recipe's to share?
Yeah, What Joe said, especially the part about saying thanx to the Marine! -
Just start'en
Welcome Kobi! You're in the right place to do what you're talking about. -
smoked jalapeno's
That looks like a good adobo recipe. I wonder how it would work to reconstitute my dried chipotles Come by my house in a couple weeks. I just smoked a couple dozen, I should have some more ripe by then. -
Peculiar Apple Butter BBQ Sauce
Wait til it sits in the icebox for 4 or 5 days. It just seems to get better with age.- smokyokie
- Post #14
- Forum: Sauces, Rubs & Marinades
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Peculiar Chicken
The Okette and I tested out the Peculiar Apple Butter Q sauce that I posted the other day . We tried it out on some direct/indirect/direct yardbird. It was better than we imagined it would be. I don't think we'll need to be buying any more Sweet Baby Ray's. Here's a pic just in time for...- smokyokie
- Thread
- Replies: 15
- Forum: Sauces, Rubs & Marinades
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Smokus Interruptus
Well Geoff, You know what they say about great minds. -
To sear or not to sear, that is the question.
It's the jiggle test. PM pigcicles or pec. mike about the jiggle test. Actually I cooked briskets for over 25 years before I ever stuck a thermo into one. A 12-14 pounder will take about 8 hrs. It really doesn't have to be that precise. Some may turn out a little more tender, some may end... -
Smokus Interruptus
Such the consumate gentleman! Here's what I did. 1 hr @ 250* foiled laying down (an hour because they were still cold , I figured it'd take a half hour just to get them up to temp.). 45 minute @ 275* stood up in a v rack to let them self baste while they barked up. And of course the juices... -
Smokus Interruptus
I fired up Lucille yesterday to do some hickory spares, then something came up and I got distracted . To make a long story short, it got late, I threw on some balogna and sausge, ate that for dinner and pulled the ribs off with about 1 1/2 hours cooking time lacking. It's one thing to reheat... -
To sear or not to sear, that is the question.
Seared is traditional to us. About 10 min. depending on the heat source Au contraire, if you cook it in a pan it steeps in the smoky goodness and actually enhances it Fireplace tongs help. I have a 2 1/2' long meat fork that I use. I think you can see Pec. mike weilding it in Joe's pix. I... -
To sear or not to sear, that is the question.
When it goes from brown to black. Remember, the main thing you're going to accomplish is to add flavor by caramelixzing the beef (Maillard process). The meat is so thick that you won't hurt it if you overdo it a bit, and by the same token, you don't lose that much if you underdo it a bit... -
Help on butts
Looks to me like you're doing great. $2.14 foor boneless but is pretty good for around here. The thing that has me curious, having never done a boneless one, is whether or not there's an appreciable difference because of the lack of collagen and marrow from the bone. If you've got left over... -
How Do You Take Your Fatty????
I never said I didn't like meat loaf. In fact if you saw me you'd believe that there's really not much that I don't like.
