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Patience....
I'm telling you folks, he's a mad scientist. By the way that piece of meat looks close to Wagyu. -
Brisket and chuck roast taste the same upon smoking?
I agree give it a shot. I cook chuck rare these days via SVQ and recently did a full packer brisket that way as well. There was a lot of similarity, the brisket is after all just below the chuck in the front of the cow, so similar muscles. As tallbm suggests, give it a try and report back... -
Bradford Pear?
I did and came up with this. Never heard of the cross-pollination issues, would have an issue with that if I were a farmer for sure !!! Bradford Pear Issues Still going to burn some in my stick burner, and yes I am going to cut an old one down, can I get an environmental star on my forehead? :)- troutman
- Post #13
- Forum: Woods for Smoking
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Bradford Pear?
Yea really I never heard that, I have three in my yard. There are hundreds of them in the Houston area, it's a formal tree that is used by a lot of landscape architects, because it grows into a pear shape (which I'm sure has nothing to do with the name) and needs very little trimming. Ours...- troutman
- Post #11
- Forum: Woods for Smoking
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New fire pit project under way
Wow really cool lookin' pit !!! I like the round shape and love Santa Marias. Nice work !!- troutman
- Post #4
- Forum: Grilling Tips
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"Food grade" pellets my eye!!
The socks thing was a joke but my point is valid. I know several of the manufacturers and I hear these things from the horse's mouth. Be that as it may you can certainly use whatever pellet you think is best, but I personally am not going to risk it for low and slow, just like I would not...- troutman
- Post #28
- Forum: Pellet Smokers
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Yoder Pellet Smoker fuel consumption
I don't have either, mine is custom made and probably similar to the Yoder. At 225-250* cooking range I burn about a pound an hour. Going up to 300* or more that increases, of course. I personally don't think any pellet cooker is very much different from that, it depends on the size of the...- troutman
- Post #2
- Forum: Pellet Smokers
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"Food grade" pellets my eye!!
I agree 100% with SonnyE. The pellet pooper is a great outdoor convection oven. With the advanced PID controllers and all manner of extras, it may be better then most ovens inside most homes. But lets stop calling it a "smoker" because it just is not. I just call it a cooker and leave it at...- troutman
- Post #26
- Forum: Pellet Smokers
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Brisket, burnt ends & a Mediterranean fatty
Spectacular !!! 12 hours cooks are hard to take these days, but you just can't re-create the results any other way. Nice work brother man !! -
Bacon Bacon Bacon!
Johnny Rings ringing up another tasty meal. Got my bib on and my spoon ready brother. Need a napkin 'cuz my mouth is watering !! Pretty pix too .... hit the dinner bell when she's done !!! -
Chuck & Sue: A love story
Norm - I'm attaching a recipe from Kenji which talks about achieving a 200+ pulled type result for a chuck roast. He suggests 155/36, I believe I used 160/28-30, to get it SV done then smoke for another 2-3 hours to get it ultimately up to 200+. I don't believe I have heard of anyone trying a... -
Smoked Brie and stuffed chicken breasts
Wow fancy dishes !!!! What you stuff the breasts with ???? LIKE -
Chicken Gumbo
Yea the LC pots are awesome for sure, our collection continues to grow, best cookware on the planet .... Great !!! Post some pix of the results ..... You know I also had some frozen tail meat but when I thawed it it smelled bad so I ditched it. That's the beauty of gumbo....everyone in the...- troutman
- Post #20
- Forum: Dutch Oven Recipes
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Chicken Gumbo
Gumbo is so universal, I'm sure your's is just as good!! Thanks for the props Al !!! Soon the better, its Mardi Gras time !!!- troutman
- Post #19
- Forum: Dutch Oven Recipes
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Hobbies other than smoking/cooking
Hey Yankee, appreciate the offer but the type of trout I fish for is about 25-30" long and at least 5-8 lbs. It's the saltwater trout, called the speckled sea trout or speck for short. I have fished for brownies and rainbows in Canada but don't have too many in this area. Here's one I...- troutman
- Post #46
- Forum: Blowing Smoke Around the Smoker.
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Bad Pellets.... ???
Not trying to push any one brand of pellet, that argument could go on for days, but I buy about 500# of pellets from Lumberjack in bulk about every 6 months or so. I only buy oak, hickory and mesquite. Why, because those burn the hottest BTU wise, and that's what I'm looking for is heat. My...- troutman
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Tub full of fish
WOW, now that's the way smoked salmon is supposed to look...POINT -
Bad Pellets.... ???
One thing that is misleading which I wish they would change is the use of the term "flavoring". At first I thought they were literally spraying something on the pellets to enhance the flavor. I called Lumberjack to inquire about this and they claim it means that they use a base wood, like oak...- troutman
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Chuck & Sue: A love story
Love to do chuck this way, I don't bother to do it straight smoke any more. I think the time for me depends on the temperature you are bathing at and the net effect, either pulled or sliced. Like you we like ours at about 130* IT and sliced like steak. For that I can get a good result in...
