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  1. Scott Eisenbraun

    Some coho and sockeye salmon

    Very cool idea. Fried the skin strips?
  2. Scott Eisenbraun

    New (to me) Pitmake Safe. 1st cook help.

    Did you foil the brisket? Use the waterpan?
  3. Scott Eisenbraun

    My first attempt at Tri Tip

    Very nice! Just the color I like on the inside.
  4. Scott Eisenbraun

    “BBBB”—Bear’s Buckboard Bacon (Pic Heavy)

    Good lookin BBB. I like how you cut down the butt so the cure time is shorter.
  5. Scott Eisenbraun

    Lake Trout

    Those look like perfection. I haven't had smoked lake trout. Similar to salmon?
  6. Scott Eisenbraun

    First time chuck and boneless shanks

    That should be good. Chili anyone?
  7. Scott Eisenbraun

    Broccoli & Cauliflower - Any tips?

    Just a thought. How about parboiled broc and cauli, drain, make a cheese sauce and put in pan on smoker for 20 min or so.
  8. Scott Eisenbraun

    Full packer Brisket for the game!

    Looks fantastic. Everyone seems to love their Langs.
  9. Scott Eisenbraun

    Smoking Time - Pork Loin

    Plan for about 3 hours total smoke time to reach 145f. At that temp it will still have a pink blush to it. Take it to 155f if want well done. (Not recommended) They don't vary by thickness that much, but by length. People get stuck on time, the important thing is temp.
  10. Scott Eisenbraun

    Last Dights Brisket

    In the 3 years I've been using the Yoder 640, that has never happened. I do have to clean out the ashes from the burn pot before startup. They tend to cover up the hot rod after turning off power from the cook, which sometimes prevents combustion on the next startup. I think your theory on a...
  11. Scott Eisenbraun

    Had To Cut The Cheese!

    And now some of us are paying $20 for a 20 lb bag of wood pellets. Years ago, I worked with a German from Russia who was a POW here during WW2. Back in Russia they used dried blocks of manure to heat the home and the chimney had a flue in the attic for smoking hams and sausage. He said the hams...
  12. Scott Eisenbraun

    Sous Vide Pork Loin

    Looks really good. Best way to keep pork loin juicy and tender.
  13. Scott Eisenbraun

    Had To Cut The Cheese!

    Corn cob pellets? Interesting. I heard that in certain parts of the country, they smoked hams, etc, with corn cobs. What's the flavor like?
  14. Scott Eisenbraun

    New member from Fort Worth

    Welcome to the SMF.
  15. Scott Eisenbraun

    Some coho and sockeye salmon

    Nice bunch of salmon. Waiting to see the finished product.
  16. Scott Eisenbraun

    Wood Fired Lamb Chops

    Wife brought home a nice pack of lamb chops from Sam's Club. Marinated in olive oil, garlic, and fresh rosemary. Fired up the Yoder and grilled off at 500f. Lamb is one of the best grilled meats out there.
  17. Scott Eisenbraun

    New (to me) Pitmake Safe. 1st cook help.

    You did well. Take some pics of your cooks for us.
  18. Scott Eisenbraun

    New (to me) Pitmake Safe. 1st cook help.

    Checkout YouTube on the Pitmaker Safe. I watched a couple videos showing cooks on them. They were pretty thorough. Very nice smokers!
  19. Scott Eisenbraun

    Using Drippings in Sauce (Po Sams style sauce)

    Bearcarver has a sauce made of drippings. He calls it Liquid Gold. Find it in the search feature. I used all the meat juices from a SV chuck roast in chili, which really boosted the flavor. You will probably have to do your own recipe development to get a sauce that tastes similar to what you...
  20. Scott Eisenbraun

    Cold Smoked Salmon

    We have been buying eggs and meat from a group of organic producers. The meat is flavorful, if not quite as tender as USDA Choice. That being said, I bought some buckboard bacon and a couple different sausage types from them to try. I didn't realize they were Nitrite and Nitrate free. The bacon...
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