Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. redclaymud

    Corned Beef vs Pastrami

    I'm in a bit of a confusion, having never done either on the smoker but I've done corned beef in a slow cooker. Given that we take a nicely trimmed brisket and soak it for days in a brine of similar ingredients for either dish.  Correct me if I'm wrong at any point.  The choice is then open to...
  2. redclaymud

    Ruined Brisket...

    Buy two.  They aren't that expensive and even out of the box they beat anything attached to a grill. Learn to know them and they will be trusted friends..
  3. redclaymud

    My first Pastrami ( without pickling salt )

    Feel free to delete my comments if you wish.  Thanks..
  4. redclaymud

    My first Pastrami ( without pickling salt )

    My apologies.  You are correct.  In any event, I appreciate I was allowed to vent.  I also realize I was out of line, so please forgive my frustration.   My apology is also to Tex.  .
  5. redclaymud

    Can I make my already cooked brisket more tender in crock pot?

    I'm not the expert, but I agree with Al also.  There aren't a lot of options left.  Add liquid, preferrably a natural broth, and let it slow heat a few hours.  You can't go wrong in a crock pot but you do need to be watchful.
  6. redclaymud

    My first Pastrami ( without pickling salt )

    Okay, enough.  This has to be some moderator funning with us.  It's a lesson to get your recipes well documented and place them on the forum fully and efficiently so that everybody has something to work with if they decide to cook what you're cooking.  Anything less is not worth the reading.  It...
  7. redclaymud

    How do you salvage a cooked shrimp screwup?

    First plan after rinsing off the brine was to soak them in olive oil, add rub and let them marinate in the fridge while I started the smoker.  Then I was going to place them in a tray with a stick of melted Blue Bonnet and arrange them tightly, heads overlaping tails since I had so many.  I...
  8. redclaymud

    How do you salvage a cooked shrimp screwup?

    Wish now I had stuck to my first plan of doing buffalo wings.
  9. redclaymud

    How do you salvage a cooked shrimp screwup?

    I had planned to smoke shrimp today.  Had my brine all prepared and pulled the shrimp out of the freezer only to find they were pre-cooked.  I know.  Not much can be done with pre-cooked shrimp.  I was eyeballing the uncooked package and saw a package with larger shrimp on sale right next to...
  10. redclaymud

    Ribeye: Where does a steak stop and a roast begin?

    Going one better.  My brother pre-smokes the roasts whole and then thin slices them for Ribeye Steak Sandwiches off the grill.  He gets all the great flavor of the smoker and the rich taste of charred fat from the grill.  Served over Texas Toast with a bit of horseradish sauce, deep fried corn...
  11. redclaymud

    Brisket for the big game. Play by play.

    Your comment about the brisket reminds me of a scene from Jaws . . . where Roy Scheider says, "We're going to need a bigger boat."   That's a nice problem to have.  Good luck with your game brisket.
  12. redclaymud

    Soaking wood is a NO NO

    Bluto tells it best so far.  Dry wood smokes almost immediately.  Wet wood smokes later.  What you get from wet wood initially is a steam burn off and a later smoke.  Seems reasonable.  .
  13. redclaymud

    Soaking wood is a NO NO

    Well spoken.  Thank you.  
  14. redclaymud

    Oh Yeah!!! Pastrami N Hash!!!

    I'm not sure I've ever had Pastami . . . good, bad or otherwise.  But I do love freshly shaved hash browns with diced onion and most other things that shock the senses awake in a breakfast dish.   I used to start my hash browns in a hot frying pan but now find the hot wok to be the better tool...
  15. redclaymud

    Where in NC are you hailing from?

    Welcome Clara.  It's always nice to meet a neighbor.  I'm about 10 miles north of Asheville.  Happy smoking. 
  16. redclaymud

    Brinkman Smoke n grill problems

    I've got to agree.  There's nothing not to love about the WSM once you gain a little experience with it.  The only reason I'm using the MasterCraft now is because I can use it on the covered porch and stay out of the weather.  I foolishly tried that with the WSM and burned a hole in my deck.
  17. redclaymud

    Soaking wood is a NO NO

    They (the chips) do seem to last a few minutes longer in the MasterCraft if I presoak them . . . but only a few minutes.  Maybe it's because they stick together better and I can get more of them in.  Some of it may be in the form of steam, but it's steam with a bit of smoke to it.  Overall, I...
  18. pipes.jpg

    pipes.jpg

    • redclaymud
    • Media item
    • Comments: 0
    • Album: Default
  19. redclaymud

    I be in trouble now and I need some guidance..

    This was one big bird and I had to cook it a bit faster and hotter than I would have normally cooked it.  That's probably the reason the skin didn't take on the golden bronze I was looking for.  Meanwhile, the tradeoff is this.  The skin can be discarded but the meat should be consistently moist...
  20. redclaymud

    I be in trouble now and I need some guidance..

    Thanks for all your guidance.  I pulled the turkey at 165.  The skin was a bit overdone but the bird looked moist, even as it sat resting I could see the juices flowing throughout the inner chamber and all around the bird.  With the skin being so overdone, I might skin the kritter for tomorrow's...
Top Bottom
Back
Clicky