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Anyone here age their steaks?
I have a fridge I can modify and dedicate to the operation if needed. I think the question right now is if there is really any advantage to the dry bag as opposed to just dry aging in open air? Would seem if air temp and humidity are controlled properly, it should not make a difference??- viper
- Post #4
- Forum: Grilling Beef
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Anyone here age their steaks?
Interested to play around with this a bit. It seems that the wet age will tenderize but not concentrate the flavor and may maintain that slight metallic flavor. Seems dry age might have a slight edge in flavor but at the cost of trimming the skin off after as well as being a PITA for larger...- viper
- Thread
- Replies: 4
- Forum: Grilling Beef
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Compare charcoal to electric smoking. Flavor and texture.
MES 30 is what I have now. In the past, I used a conventional offset smoker. I don't remember ever having this sort of problem.- viper
- Post #3
- Forum: Charcoal Smokers
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Compare charcoal to electric smoking. Flavor and texture.
I am really fighting some flavor issues with an electric smoker. Not much smoke flavor, maybe even a little off flavor. Almost tastes "oven baked" rather than smoked. The last pork butt I did had no smoke ring, minimal smoke flavor, and a "porky" taste kind of like bacon. Really cannot blame...- viper
- Thread
- Replies: 3
- Forum: Charcoal Smokers
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Enhanced pork shoulder. What should I expect?
Well, moisture was not an issue at all but rarely is with butts. Fell apart as usual. BUT, there is just some flavor that is a little off. My rub should be dead on and such but every since I started using this electric smoker, I just have not been happy with the flavors. I am not sure what... -
Enhanced pork shoulder. What should I expect?
I am curious what else you might use this cut for where the enhancement would NOT be an issue? -
Enhanced pork shoulder. What should I expect?
Wife again bought some meat that was not perfect for smoking but it was cheap so we are running it now. I decided since it was already pierced from the brining to go ahead and inject with apple juice as well. Guess we will see if that does anything. Just curious if this enhancement will... -
Lets figure this problem out. MES smoker, not enough power, open door and lose all heat
Kansas and MES 30. Yes, everything was dry. I am certainly not headed to a competition but I just pay attention to how pros operate and seems they open the hatch several times during a smoke. I really need to be able to add glaze, mop, etc without concerns a complete failure. I try to...- viper
- Post #13
- Forum: General Discussion
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Cherry wood, I am beginning to think never again...
I have switched to Apple and took care of my problem. Either the specific chips that I bought or Cherry in general does not agree with me. I am already getting itchy to try cheese with apple. That off flavor of cherry I think threw me a bit..- viper
- Post #34
- Forum: Woods for Smoking
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And we're off. Smoking Chicken breast this morning. Smoker temp, internal temp and dry out concern
Outcome - both were dry and NOT winners by any stretch of the imagination but are edible. Luckily There was not too much here so we will have it all chewed up in a few days. The chuck was actually in the smoker for 11hrs for a simple 2lb chuck. Temp just would not come up so I pushed the... -
Lets figure this problem out. MES smoker, not enough power, open door and lose all heat
Did not mean to start a flaming war there. That probably came out wrong. I like electric but I realize some competitions will not even allow electric. Anyway, I am just trying to figure out of the box temp is what causes this or if other smoker types retain better heat when the door is open. ...- viper
- Post #7
- Forum: General Discussion
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Lets figure this problem out. MES smoker, not enough power, open door and lose all heat
I would really prefer to be able to open the door without huge consequence and seems many people do but I was not sure if I just needed more heat for a faster recovery or if the door was a big issue, cooling the meat down rapidly when the door was open. For those running a real smoker, is the...- viper
- Post #3
- Forum: General Discussion
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Lets figure this problem out. MES smoker, not enough power, open door and lose all heat
In my frustration, I wanted to consult some pros here to see what I might want to do to fix my issues. I am running the electric Masterbuilt smoker. I like electric for the most part BUT it has become very obvious that I need to open the door multiple times to mop, flip, etc. Every single...- viper
- Thread
- Replies: 12
- Forum: General Discussion
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And we're off. Smoking Chicken breast this morning. Smoker temp, internal temp and dry out concern
These are bone in, skinless breasts. I have 8 loaded plus a beef chuck up top. I am really shocked at how long it is running. I started the smoke at 195* and now at 215* because things were not moving and still really not. Been 2 hours to get from 145-156!! Total time right now is over 4... -
And we're off. Smoking Chicken breast this morning. Smoker temp, internal temp and dry out concern
Never smoked breasts because of dry out concerns but the wife wanted them and they were in the freezer. I did a quick injection with my apple juice stuff but there was no salt in it. I am just curious if there are any tweaks I need to make now? I did a rub and will go back with a glaze when... -
Frozen spare rib racks. Quality and thaw time
So is it a fair bet that "fresh" ribs would still have been frozen at one point or another? IE, fresh just means thawed and ready to cook? Obviously if I do a big, multi slab cook for a large group, saving 75cents/lb would start to add up! However, I am not sure I would want to sacrifice... -
Liquor in BBQ/smoking. Cognac, whiskey, beer, brandy, etc
All great thoughts guys. sorry for the late reply. Been busy with a little one. back to business and summer is near...! Sounds like a lot of people are having success with liquor in the cooking process which I will need to play with more. Possibly soaking the chips with liquor but that seems...- viper
- Post #22
- Forum: Sauces, Rubs & Marinades
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Another chat on foil or not to foil. Soggy bark vs less moisture.
I think I have asked before with a pretty split decision on foiling. I tried some foiling in the past and it certainly makes the bark soggy which was not my preference. I have also not seen many competition smokers use foil for much of anything. I am going to smoke a chuck roast just because... -
Debark or not? Rate these woods. Peach, Pear, Pecan
First I would like to see if the bark should be removed from all smoke woods? Also, I am trying to determine of the lighter fruit type woods, which you guys prefer? I have used Cherry and just not happy with it. Just an off flavor or at least the wood I have.- viper
- Thread
- Replies: 4
- Forum: Woods for Smoking
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Frozen spare rib racks. Quality and thaw time
Found a decent deal on frozen spares and curious how long it will take to thaw them? need them tomorrow so rubbed down this evening. Also, is there any degragation of them when frozen? Price is 1.88/lb which is not a steal but decent around here.
