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  1. eddiememphis

    Low and slow Tri tip

    Was the board dressing worth the effort and expense? Why increase the surface tension?
  2. eddiememphis

    Wow!!

    I just got together with an IPA...
  3. eddiememphis

    Brisket question.

    If you were hired to serve YOUR food, do so. Smoke rings do not equal smoky flavor. If that is your main goal, there are chemicals that can create this.
  4. eddiememphis

    Opinions

    Why is this important?
  5. eddiememphis

    Salmon

    Dry brine with kosher salt and sugar for about three hours. Dry for an hour to form the pellicle. Smoked at 150° for an hour then bumped it up to 205° until internal temp was 138°. Turned out tasty. 205° was a little too hot as evidenced by the albumen (white protein squeezed out...
  6. eddiememphis

    Restaurant equipment purchase help

    No. Not without a serious business plan and experience in the business.
  7. eddiememphis

    Smoking with a portable table top smoker/grill

    I have used a portable for years, but nothing as nice as that. Dedicated smoke tray? Sweet!
  8. eddiememphis

    Pit Boss Charcoal Pellets

    Just saw a guy on youtube talking about these. Has anyone tried them? I may pick up a bag tomorrow at Wal-Mart. $8.88 for 20 pounds.
  9. eddiememphis

    Planning on buying a Kamado next year: cart questions

    You can go a couple different ways. It doesn't take many tools to build a cart. They are many woodworker's first project. It will probably stink and you'll have to build a new one, especially as you develop skills and change your mind about the "perfect cart"*. You can design exactly what you...
  10. eddiememphis

    corned beef questions

    Corned beef is a "salt cured" product, which means it does not need additional brining. Rinse it well then smoke it and you have pastrami. You can add a rub but make sure it is salt free, otherwise the meat will be too salty for most people's taste.
  11. eddiememphis

    Flank Steak

    I wasn't sure where the grate came from but now that you mention it, I'm sure that is what it is. I found it in Grampa's garage years ago and asked if I could have it. He said sure and I have used it while camping since. The chimney idea isn't mine. I saw it on youtube. One of the mythbuster...
  12. eddiememphis

    Flank Steak

    Flank steak from local market, grey meat section, I mean "Manager's Special". Marinade- red wine vinegar, soy sauce, honey, garlic. Smoker for two hours at 225°. Brought the meat up to 110° internal. Fired up the chimney and set a cast iron grate over it. Seared the meat until 135°. Wrapped...
  13. eddiememphis

    GMG Daniel Boone issues

    Nope. Never mentioned it. I haven't had it happen but now I'm going to be worried about it. Thanks. I actually don't run it that low except for the time I smoked some cheddar and swiss. I usually go a little hotter, 170° because I am impatient.
  14. eddiememphis

    The Biggest Mess?

    I was in the restaurant business for many years. Ah the messes I have seen. A common one is forgetting to close the drain on the fryer before dumping oil back in. If its a new 35 pounder, not too bad. If you are dumping 350° oil back in after straining, it can be a painful lesson. Lots of...
  15. eddiememphis

    GMG Daniel Boone issues

    First bag was Treager Blend, $20 for 20 pounds at Home Depot. Was okay. Then 20 pounds of Pit Boss blend from Lowe's for $10. Not very flavorful. Read a lot on the internet about pellets. Decided on Lumberjack. Went to a grill store and talked to the lady. She said don't use blends. Use pure...
  16. eddiememphis

    Beef Ribs O-Plenty

    I am guessing these were in the "grey meat" section. My local supermarket puts meat with a one day "sell by" date in a certain area at a huge discount. It's always a battle for me, trying to time it just right so the old ladies don't beat me to the tri tip or especially the beef short ribs.
  17. eddiememphis

    Burgers from brisket trim . Civil smoker inspired .

    What would you say the grind ended up meat to fat ratio?
  18. eddiememphis

    First Pork Butt

    Enough about your lifestyle, What about the pork roast?
  19. eddiememphis

    Temperature question - more of a poll really

    So you agree with me! When the term "sterile" is used without context (which you then provided, very thoroughly), most people will think it's safe from future contamination. The reason I mentioned fat is rancidity, but also fat is hygroscopic, at least the glycerol component is. This will draw...
  20. eddiememphis

    Beef Short Ribs...

    Depends on your smoker, fuel, time line, and a bunch of other things. The lady at the grill store told me a few things. Use good wood. Pick a wood and stick with it. The cooler the temperature, the stronger the smoke flavor.
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