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  1. Pastrami is too dry - what happened?

    Pastrami is too dry - what happened?

    • mrted
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  2. mrted

    Pastrami is too dry - what happened?

    I just bit into my first pastrami.  It tastes delicious, but it's too dry.  I got an expensive and lean 2.25 lb piece of Waygu brisket (noone had brisket except the fancy store!), brined it 4 days, rinsed 1 day, and had the rub on overnight.  I smoked it for about 4 hours and then wrapped it up...
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    IMG_4583.JPG

    • mrted
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    • Album: Pastrami is too dry - what happened?
  4. mrted

    beef too tough after cooking all day

    the meat has actually softened up in the fridge, and if I heat it up in a bowl with a little liquid it comes out great.  It looks like the main culprit was the freezing then.  When I cook a fresh pot roast in the oven, longer typically means softer.  This frozen piece did get a little softer in...
  5. mrted

    beef too tough after cooking all day

    I had a 3lb chunk of pot roast meat that had been marinated and in the freezer for a month and a half, so I deceded to smoke it.  I smoked it with Oak and Hickory for about 6 hours, and then put it in the oven covered for another 7, both at 225. While I was smoking it I was working in the yard...
    • mrted
    • Thread
    • Replies: 11
    • Forum: Beef
  6. mrted

    15 Lb packer with Questions about my wood selection

    I've used oak a couple of times with beef and it worked very well.
  7. mrted

    Filtered vs Unfiltered apple cider vinegar, and Balsamic

    I tried some filtered ACV and I gotta say the taste is clearly richer and mustier with the unfiltered (it's supposed to be).  The recipes I've tried are obviously meant for filtered ACV, but my wife likes the BBQ sauce I made with the unfiltered better. Here's my suggestion: if you're using...
  8. mrted

    Filtered vs Unfiltered apple cider vinegar, and Balsamic

    So I've tried a few homemade sauces & mops.  They all call for apple cider vinegar, and I've used the organic unfiltered kind that looks like unfiltered apple juice.  My sauces have come out with a kinda funny sweet vinegar-like taste (beyond regular vinegar tang) that I think could be the extra...
  9. mrted

    Good African woods

    I don't know what woods are available near you, I'd be wary of the really dense and/or resinous woods, like rosewood, ebony, teak, or ironwood (lots of different species are called ironwood though).  I'd start with woods that are similar to US smoking woods, like acacia, hardwood nuts, Rose...
  10. mrted

    Bark, lichen, moss, spiderwebs on the smoking wood

    I just sliced up some oak firewood into little smoker-sized chunks with my bandsaw.  Is the bark good for smoking?  What about the lichen & moss & spiderwebs and all the other ecology in the bark, must I remove all that crap too?
  11. mrted

    28 LBS of brisket

    Don't forget to invite me on your next camping trip!!
  12. mrted

    Ted's pot roast recipe

    My favirute cut for this is top blade roast, but any pot roast cut will do fine. marinade overnight in a bag with: Olive oil black mustard seeds paprika green bell pepper flakes thyme chipotle or smoked paprika cayenne pepper dried onion flakes garlic black pepper you don't need much salt...
  13. mrted

    Top Blade Roast

    that cut makes an excellent pot roast BTW. here's my pot roast recipe: marinade overnight in a bag with: Olive oil mustard seed paprika green bell pepper flakes thyme chipotle or smoked paprika cayenne pepper onion flakes garlic pepper you don't need much salt because the broth has salt also...
  14. mrted

    Brisket - Smoke one day and oven the next?

    Do you think this would work? -smoke the brisket one day for 4-6 hours and then put it in the fridge overnight. -the next morning wrap it in foil or in a pan and bake it for 4-6 hours more, so that it's ready for the afternoon BBQ. You see, we're planning an afternoon BBQ and I don't want to...
    • mrted
    • Thread
    • Replies: 24
    • Forum: Beef
  15. mrted

    questions about cold-smoked salmon safety

    Hi Todd.  I rinsed the fish and then soaked it in fresh water and rinsed it off again, perhaps I should have soaked and rinsed a few more times.  My smoker is very well sealed and the only intake is the little 1/4" drain hole at the bottom, so I cracked the door open for awhile.  I'll look into...
  16. mrted

    questions about cold-smoked salmon safety

    I just smoked 1.5 lbs of fresh king salmon and it's delicious and pretty damn salty.  I brined it for 24 hrs (1 qt water with 3/4c salt and 3/4c brown sugar), rinsed and soaked it in fresh water for a couple of hours, let it dry out in the fridge overnight, and smoked it for 10-11 hrs with an...
  17. mrted

    smoking my first meatloaf

    What's your meatloaf recipe?  Or a good meatloaf recipe?  Anyone ever smoke meatballs?
  18. mrted

    How do you regulate the smoke flavor intensity?

    thanks!  that's exactly what I was doing, filling the smoker with lots of chunks and getting just too much damn smoke!  I'll try just a chunk or two at a time.
  19. mrted

    Gazpacho

    Gazpacho sounds like an excellent side dish for smoked meats!  Cool, refreshing, and savory, I can taste it already!  For spicy meats I'd make sure the gazpacho had plenty of cucumber.
  20. mrted

    How do you regulate the smoke flavor intensity?

    Hi, I just started smoking.  I have a small electic smoker oven - a Smokin'-It #1.  I've made two batches of pork and beef ribs and am now eating some pork shoulder, basically following recipies out of a popular smoking cookbook (Smoke and Spice).  So far everything's been delicious but the...
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