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  1. patntamsbeef

    Experiments gone wrong

    I never had this before either. And I didn't use any Lime or Lemon. The problem is I changed several things. The Needle Tenderizer, The Baggies, The Brand of Apple Cider Vinegar and the Foiling. I suspect the Needle Tenderizer did too good of a job of opening up pores. Apple Cider Vinegar has...
  2. patntamsbeef

    Smoke Now/Serve Later Questions

    Love the Baggie/reheat ideas! I am also a fan of Buttering prior to reheating Pat
  3. patntamsbeef

    Experiments gone wrong

    One other thing. I foiled the Roasts midway. Perhaps that trapped the vinegar taste????
  4. patntamsbeef

    Vacum Pac machines

    The Health Inspectors I have dealt with in trainings are very Leary of these. Red flags leary. In researching, I found you have to have the correct procedures in place to use them. But Ihave not uncovered the real issues nor the importance of what is in the procedures. Anyone know what the...
  5. patntamsbeef

    Experiments gone wrong

    So, traditionally, I could cook Top Round Roasts that turned out like this They had great flavor, tenderness and Juiciness. I have always Marinaded with Apple Cider Vinegar. It has never interfered with my roast flavors. The exception is if I am using a Marinade that tenderizes itself. I...
  6. patntamsbeef

    First Smoke Since I Got Out Of Jail - Pastramies W/Qview

    Dang..Had to read with a title like that! LOL Are those Whole Peppercorns?
  7. patntamsbeef

    Is it better to probe later in the smoke???

    I do it right away. Less likely to burn my fingers. My Last Smoke, the internal temp was 33 degrees at the start. Gave me an idea it would be a long afternoon
  8. patntamsbeef

    Closet smoker

    My wife was asking me what I was doing with the Tape Measure in her Spare bedroom closet. I was wondering how many Meat Racks I could fit in there and how big of a smoke stack I'd need, LOL
  9. patntamsbeef

    First chuckies.......not good.. :-(

    I think that is very key. My Chucks are my pride. Last winter, a lady wanted to use one for an open house. She was going to Crock pot it. I said, just pepper it. She asked about adding Water or Broth and I clutched my chest as if I was having a Heart attack. LOL, In the Crockpot, my Chucks have...
  10. patntamsbeef

    Rub Question

    Precisely..Was the guy messing with your hed trying to get you to slip up???
  11. patntamsbeef

    First chuckies.......not good.. :-(

    I have several. I use Apple Cider Vinegar a lot as it is fairly nuetral in Flavor. On Chucks, I like to take Worchestshire Sauce and cut it woth Apple Cider Vinegar as a Marinade. These go well with pepper and Garlic type Rubs. If it is more of a Fruit flavor, you may try Reducing a Red Wine...
  12. patntamsbeef

    Howdy from Oregon!

    Welcome Sam... Post some pictures of those Smokers if you would. Are they built in Oregon? I am doing a Wine and Beef in SE Washington. It promotes our Beef, Local Wine and I also will promote Local Marinades/Rubs. Traeger has two downfalls. You can't add heat with no smoke and they are no...
  13. patntamsbeef

    First chuckies.......not good.. :-(

    All the Above is fantastic advice. Chuck is actually my favorite. It has lots of flavor and should not be dry. It has lots of fat and fat usually equates to juices... Foil it and marinade and you may be surprised
  14. patntamsbeef

    Do You Keep Records of your smokes ?

    Oh yeah.. A lot of stuff I actually come here and do a search on. SMF is a fantastic notebook!
  15. patntamsbeef

    Do You Keep Records of your smokes ?

    I don't but may start. I keep things very basic and am always cooking our Beef. If I did more meat variety, I would. Basically, you have your cuts of meat. If you understand the meat, you know what strategies works best. If it has a lot of Collagen, I am going over 190 meat temp. ... If not, I...
  16. patntamsbeef

    Gosh..Am I simply Crazy???

    THanks, I gues the thing I was looking for is has anyone else cooked a large variety like this in one smoke? What problems did you encounter and what suggestions might you have?
  17. patntamsbeef

    Gosh..Am I simply Crazy???

    So, I decided the true mark of cooking Beef was being able to do a Cut multiple ways. We have A bit of Round Built up. I decided one way to sell it is to show people how to cook it. Heck, Round is what I call the"Cracker meat". You put something on it as it doesn't have a lot of flavor... So...
  18. patntamsbeef

    You know you have the smoke bug bad when...

    They have Train Cars shaped the same ya know, ;-} Pat
  19. patntamsbeef

    i need a beef finishing sauce

    Actually, there are lots of really good ones. What is the rub and what are your flavor preferences?
  20. patntamsbeef

    Chuck needs Help!

    One of the best things I ever did was purchase multiple probes. When you get "Staller" and several probes are telling you the same thing, it seems to help the nerves IMO.. Good on you waitng it out. That is a veteran move. Of course, while everyone is asking, 'When's Dinner?", you get to say...
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