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Cabbage Growing Q...
Thanks! I put in a (phone-controlled) irrigation system this year, so watering has been more stable, but temp swings here are out of control <LOL>. I usually hit my "garden" with Osmocoat about every 4 weeks in summer and 8 weeks in winter. I'd love to have the space for a real garden and a... -
Cabbage Growing Q...
I'm in 9b. Do yours form heads, and how long to harvest? No planting guidelines other than the internet, I buy from a local feed store. The "plant lady" there is super-sharp (if I remember to ask). I'm thinking they are crowded though. I have 4 bins like the one shown, mostly herbs but I do... -
Cabbage Growing Q...
Hi All, Not a "smoke" related Q, but I have, within the last several years, begun dabbling in gardening. This is my first attempt at cabbage! My tiny plot has 6 plants planted in mid-September from seedlings. From what I've read, they should have been ready to pick by Christmas, but they've... -
What does it actually take...
Alright, thanks for the input! From what my palette tells me, everything's good. In my case, as jimmyj noted, a mahogany color is all I can get, no heavy black bark like you see come from the big wood burners. To those with electric smokers, is there any benefit in keeping the "smoke" up...- raselkirk
- Post #20
- Forum: General Discussion
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What does it actually take...
Meat comes from the local grocery, nothing fancy just small 2-person briskets that are pre-cut and in the rack. So, should I run at, say, 160° for 4 or 5 hrs, then run it up to 250? Russ- raselkirk
- Post #13
- Forum: General Discussion
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What does it actually take...
Forgot to state, I usually coat with rub an hr before. I did it the night before one time and it leached out a bunch of moisture overnight. End result wasn't much different though... Russ- raselkirk
- Post #12
- Forum: General Discussion
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What does it actually take...
I have an MES30 with side "cold smoke" box. It's just the wife and I, so we do a 3 # brisket. I run it at 240° and use the smoke box exclusively (mostly hickory and alder). Water pan with a couple cheap beers in it, spritz with water or whiskey. When temp probe levels out (160° or so, maybe 3...- raselkirk
- Post #9
- Forum: General Discussion
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What does it actually take...
To get the venerable "smoke ring"? I've been doing this a couple years now and have never achieved the effect of a smoke ring on any of my meat. Is it time? Temperature? Type of wood? My stuff is always tasty with decent bark, but no visible smoke ring when cut into. Does it matter? Russ- raselkirk
- Thread
- Replies: 28
- Forum: General Discussion
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Thin Fajita Steaks
Thought I'd post back after trying the "sear to seal" first on our gas grill, then 2 hrs in the MES30 at 150°. Both the chicken and beef came out exceptionally smokey! Unfortunately, the smoke flavor overrode all of the usual seasonings that we're used to tasting, so it wasn't all that great for... -
Pink Salt vs Packaged "Cure"
Well that's good to know, I usually go thru it faster than that. I'd rather have it room temperature, don't care for it as much from the fridge as the residual fat seems to congeal. I've not used the pink salt as much (I have a 5# box) but the tan stuff in these kits requires a lot more and...- raselkirk
- Post #4
- Forum: Making Jerky
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Pink Salt vs Packaged "Cure"
Hi all, I've been doing 'burger jerky with a LEM shooter for better than 5 years, mostly using "Hi Mountain" kits with packaged cure. Trouble is, this stuff is waaaay to salty for my taste. Lately I've been using the recommended amount of spice mix, deleting the "cure", and using 1/8 tsp of...- raselkirk
- Thread
- Replies: 12
- Forum: Making Jerky
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Thin Fajita Steaks
They came out pretty good! Sorry no pix. I'd do them the same again but start at a higher temp so the probe might see 150° after 3 hrs. They looked kinda gray where they'd been rolled in, but laying them out flat afterwards for a bit fixed that. Russ -
Thin Fajita Steaks
We're actually nice for a change, these are almost done and it's 71° outside. I rolled them and pinned with toothpicks. 3 hrs at 165° and all I see is 126°. I unrolled them and ran it up to 210° with the probe tip somewhere (not out either side). Will post back results... Ah, you called it... -
Thin Fajita Steaks
Alright, I give up. I'll just turn 'em to shoe leather. At least I'll eat them. Russ -
Thin Fajita Steaks
I should have mentioned, my MES has an external smoke box so getting lower temps + smoke isn't a problem. Our only other outdoor cooker is a Weber gas grill. We do the chicken fajitas on it and they are excellent, but minus any smokiness... Now that's an interesting concept, I have frog mats... -
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Thin Fajita Steaks
We looked, the market didn't have flanks. We've done chicken exclusively for better than 15 years, last time we did beef was way before the smoker. Been marinating it overnight, I feel the need to try smoke this time. Expectations are low by everyone except me, but I'll eat anything smoked... -
Thin Fajita Steaks
What, like 2 hrs instead? Will they still have a smoked flavor with that much less time? Russ -
Thin Fajita Steaks
Hi All, Gonna do up some some beef fajitas this afternoon, they are pounded out round steaks that are too thin to get a thermometer in, maybe 3/8" or so. Seems like everything "thin" that I try ends up like (tasty) shoe leather. Would there be some tricks I could try to make them retain a... -
How do u make pepperoni sticks?
Hmmm, I've got a jerky shooter with round and flat tips. The round tip is maybe 1/2" ID, do you remove the end completely and just use the barrel? That would be around 2". Agreed on the "labor", if my meat mix is too dry, it's pretty hard pushin'. In fact, I've cupped the flat washers a few...
