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[chicken]Looking for brine and moisture tips
ok I'm tired so my reading comprehension may be a little bit off, but it looks to me like you said - twice - that it was moist but dry, flavor was good but no flavor. Anyhow, a plain saltwater brine wont add flavor, just moisture. Add spices to your brine for more flavor - I like a buttermilk... -
Drybag Steak Contest - 5 Drybag Steak Starter Kits to be Given Away!
Awesome sponsored contest Jeff - I would loooove to try dry aging in the fridge! Best steak I ever ate: Elk backstrap taken off the meat pole, butterflied, dusted with salt. "Warmed" about 8" over aspen coals, then dropped down to 2" to cook to medium. Eat in the dark with sourdough bread and...- plj
- Post #23
- Forum: For New Members
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September 2010 TD Voting Poll
I picked the one I figure is the best tribute to Ron. And if Yoshidas can really make anything from the irs palatable, I gotta try it!- plj
- Post #19
- Forum: SMF Throwdowns
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Wood chip pan rusted
I use an old cast iron fry pan, which has the added benefit of acting as a small heat sink - same concept as the guys who put fire bricks in their smokers. Have to admit, I like the bean can idea though.- plj
- Post #3
- Forum: Propane Smokers
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meat grinders question
If your GF loves to bake, a kitchenaid is indispensable!!! Regarding grinding, I agree with bmudd - the key is "small batches." Its not really designed for grinding & stuffing a whole a deer, if thats what you have in mind. (Yes, I did it several times). That was too much IMO, I got... -
Stop the basting, mopping, and spritzing. Just cut it out.
I strongly agree with that article. Jeff, I understand your point, but I respectfully disagree. Knowledge works wonders, people do change behavior. Take this forum for example... the knowledge gained here has changed the way many of us (myself included!) do things, for the better.- plj
- Post #4
- Forum: General Discussion
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Deer Ribs
Glad it worked out for you, I wish I had a good use for deer ribs. I've tried them a few times, didnt care for them. I dont even save them anymore, the ribs from deer go out with the other bones, rib meat from bigger critters goes into the grinder. I think it's the fat - I dont like the taste... -
Bullfrog Eating a Fish
The circle of life - caught him by the toe, it took him 45 minutes to finish dinner without letting it get away: -
snake eats frog (small).jpg
- plj
- Media item
- Comments: 0
- Album: Default
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To trim or not to trim..... pork butt
I may be a fool to disagree with the man, but I trim it off. I dont want the fat, rendered or not rendered, so I figure its easier to remove when its solid than after it renders. I dont add the juices back into the meat after cooking either, we like the flavor better with just a finishing or... -
Any good way to grill yellow squash and zucchini?
Yep, we do them on a regular basis. Sliced longitudinally about 1/2" thick. Light brush of EVOO, then any spices that tickle your fancy today. S&P, oregano, garlic, crushed red pepper, grated parm cheese, old bay, taco seasoning, etc. Just dont over-do the spices, and dont grill long enough to...- plj
- Post #4
- Forum: Grilling Tips
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What to watch for, thinking of buying meat grinder?
I've owned/borrowed/used a dozen over the years, from small to large hand cranks, converted hand cranks, kitchenaid attachments, small to large electrics, commercial... IMO the amount of meat you want to grind, the ease/convenience of use, and speed of grinding are the 3 foremost...- plj
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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PID question - how & where
sorry, didnt see question #2. My smoker is about 2'x2'x3', I didnt permanently mount the temp probe. I put it close to wherever the most temp-sensitive food in the smoker will be, or halfway between the racks when I have multiple racks of meat going. In other words - I want to know the temp...- plj
- Post #3
- Forum: Fridge/Freezer Builds
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PID question - how & where
I assume you plug your smoker into the pid, and the pid into the 120 outlet - thats how I wired my pid. If thats the case the simplest thing to do is to simply set your original temp control knob to its highest setting, that way it will always be "on" so the pid will really be controlling the...- plj
- Post #2
- Forum: Fridge/Freezer Builds
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Need opinions on logo
I dislike a fantastically cool & artistic logo/sign that I have to guess what the product is. IMO a sign/logo should be: #1: extremely simple to read, fast to read. ie no fancy fonts, very few words or pictures. #2: extremely simple to know what the company is/sells. #3: last and least...- plj
- Post #29
- Forum: General Discussion
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cost to smoke ribs in my electric smoker
Sorry, I should know enough by now to have mentioned that. partly cloudy, light breeze all day, 40s in the morning when I started, 60s at chow time :)- plj
- Post #9
- Forum: Electric Smokers
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cost to smoke ribs in my electric smoker
Yes, you are correct (except for the on/off cycles as SmokeGuy pointed out). In fact I've measured just about every electrical thing I own, and also estimated the usage & cost. Estimates were surprisingly accurate. Spreadsheets are wonderful!- plj
- Post #8
- Forum: Electric Smokers
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cost to smoke ribs in my electric smoker
I have a "kill-a-watt" meter, very handy for determining how much electricity something uses. So last week I decided to see how much it costs me to run my electric smoker. Here's a picture showing hours & kwh used: 3 racks of ribs, mac&cheese, frozen corn w/ evoo S&P. No water pan this...- plj
- Thread
- Replies: 12
- Forum: Electric Smokers
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Gosh..Am I simply Crazy???
"teach a man to fish..." ok, that cracks me up. I like the beef tasting idea, and thats some tasty looking beef! -
Re-heating pulled pork in a crock pot????
I've used a crock pot, works ok but I like boiling in vac-seal bags better. Another option for you - I have a small portable electric burner, its surprising how many uses we find for it like science projects, stuff mom wont let the boys bring in the house, picnics, pulled pork at work, etc...
