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Brisket... Its been years...
Not sure where this came in... but okay. If you think I meant I couldn't get a heavier smoke flavor like I do from my offset... Hence I use a "dirtier smoke" (ie "more flavor") I think you may have been mistaken. I just have a preference to the smoke I get and where I get it from. Ive yet to... -
Brisket... Its been years...
So, dropped the ball and curled up with the lady for a "few minutes" ended up being an hour or so after pulling the brisket to trim. It was hard to trim for two main reasons: 1 - A lot of the fat had started to soften. 2 - I didn't sharpen my knives today as I promised myself for the past few... -
Brisket... Its been years...
Chile... checked your Hot -n- Fast thread... Holy Rat's Butt... Im still undecided. But Im heading back out. Ill be back in a few to get the rub ready for the beef and the jerk marinade for the pork. -
Brisket... Its been years...
Just an update.... REALLY late leaving the house trying to figure my rub to use.... Im stuck.... sugar or no sugar. I am a traditionalist and tend to like beef without sugar. Never the less, I bought Jeff's recipes, and will probably end up using his Texas Style Rub. The only thing I think I... -
Brisket... Its been years...
Chile! My guy... How are you brother?! No Low n Slow? Hmmm.... I was hoping to utilize my fireboard (which I still will) for a good long cook. BTW bro... People are still talking about the modded version of ABTs I made based on your recipe. And the meal setting Stuffed Pasillas (Sapos - lol)... -
Brisket... Its been years...
Thanks for the input Neb... I plan on going no wrap. I do not recall the quality of the cut, but I will be sure to take pictures as soon as I get it home. I know some people do injections into the meat, I would like to steer clear of that. I want to find a good rub recipe, or used one of my... -
Brisket... Its been years...
Greetings all! Some of you may remember me, many will not. I hated the hiatus but real life had to come first. I can say I am happy to be back here @ SMF. So today I am doing my first cook in many moons (about 6 to 8 months) and I am going all out. Brisket. Heading to the local butcher to... -
Sourdough from Birth...
Sorry guys... I am going to have to start over. Had an emergency come up and didnt feed for two days. No pics... blah, blah, blah. I will begin editing the second post as of tomorrow (I will start the starter tonight). Again, my apologies. :oops: -
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Sourdough from Birth...
@SmokinAl - King Arthur starter is said to be from New England around the 1700s... It may be older than you think :eek:;) -
Sourdough from Birth...
Day 2 - 09/27/18 @ 6:45pm - 80* in kitchen: Picked up some Organic All Purpose Flour to mix with the Rye Flour for the feedings of the Starter: This is what the starter looked like @ 6:45pm... (24 hours after making) (Ref: 24 hours earlier) NOTE: I did not take a pic... -
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Sourdough from Birth...
Well, if the breads from this starter turn out like my last breads made with starter, Ill be hooked all over again. -
Sourdough from Birth...
Hahaha... I had a starter that was almost a year that died on my for non-feeding as well. Was distracted by a woman... not spending enough time at home. -
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Sourdough from Birth...
LOL... Exactly! @WaterRat - Im not so worried about the sourdough starter... its the bread Ill be making. lol I look forward to any comments, advise, or info from one and all! -
Sourdough from Birth...
Day 1 - 09/26/18 @ 6:30pm - 85* in kitchen: First the ingredients: Bob's Red Mill Organic Whole Grain Dark Rye Flour (Stone Ground) & Water (distill, purified, filtered) Tools: Mixing container, kitchen scale, storage container, spatula The whole grain rye just has so many more... -
Sourdough from Birth...
As I have not had my own levain or sourdough starter for a few years and was inspired by @oldsmokerdude 's thread "Sourdough Asiago Bagels" (see link): https://www.smokingmeatforums.com/threads/sourdough-asiago-bagels.280031/ I recalled how much I enjoyed baking with living yeast. How much... -
Sourdough Asiago Bagels
And I totally agree with oldsmoker... you can find tons of them online. Or you can follow my steps. There are some call for a 50/50 water/flour mix which makes baker's math somewhat easier to do. I use a 60/40 water/flour mix. Main thing is to remember unbleached and unbromated. I like to use... -
Sourdough Asiago Bagels
Funny you should ask... I got mine started last night. Its super simple. I will start a thread on it. I took pictures. Ill link the thread after it is started.
