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  1. desertloper

    Help me decide what to do with 15lbs of ribeyes!

    There is absolutely no labeling on the plastic, it there was a use/freeze by date I'd be set. Regardless it takes up a lot of fridge space so it might get hacked up tomorrow night. It is boneless. I'm thinking 3rds; 1/3 will be 3/4" steaks, about 1/3 will be thick cut 1.25" steaks, then the...
  2. Help me decide what to do with 15lbs of ribeyes!

    Help me decide what to do with 15lbs of ribeyes!

  3. desertloper

    Help me decide what to do with 15lbs of ribeyes!

    I won a 15lb cryopacked boneless rib roast, a.k.a one big chunk of meat begging to be sliced into bea-u-tiful steaks...but I don't want to be hasty an hacking it up...what else can I do? I've not smoked much (any) beef. My other question is that this is straight from the packers, no dating on...
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  5. desertloper

    Whole Chickens, Four Different Ways

    Well thanks for the compliment. My pics aren't nearly as good as others, but hell it's from a phone. My smoker is so big and the amount of time to do several pieces of meat isn't much more so I like to experiment...nice way to spend the weekend:grilling_smilie:
  6. desertloper

    Whole Chickens, Four Different Ways

    The total store bought weight for all 4 chickens was 16.50lb, total combined yield was right at 8lb. I could definitely tell the texture difference in both brined birds. It made the meat softer and carried sweetness to the meat. Of the two, the slaughterhouse brine had more flavor. The chipotle...
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  9. desertloper

    Whole Chickens, Four Different Ways

    Obviously the beer butt #4 in my lineup is the one standing up. It shared the cookie sheet and smoker rack in all pictures with #3 the injected chicken. On the bottom rack and as they appear on the cookie sheet, left is #1 brine and right is the #2 brine.
  10. desertloper

    Whole Chickens, Four Different Ways

    Almost 3 hours exactly.
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  12. Whole Chickens, Four Different Ways

    Whole Chickens, Four Different Ways

  13. desertloper

    Whole Chickens, Four Different Ways

    I thought I'd try a few different methods today, all are just over 4lbs. Chicken #1 Slaughterhouse Brine 8c water, 1/4c kosher salt, brown sugar, 2tsp garlic powder, onion powder, Cajun seasoning, celery seed. Brine 12 hr and rinsed. No additional seasoning Chicken #2 Spicy Vinegar Brine 8c...
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  16. desertloper

    Smoking Corned Beef Brisket

    I had to follow up on this-because the taste did improve with each day in the fridge. I was not initially that impressed, but I made cold sandwiches all week long with it, and they were damn good!
  17. desertloper

    Smoking Corned Beef Brisket

    I read a few threads saying Juniper Berries were the spice to use, I just couldn't get any locally. I will say I put hickory and apple through it under good smoke, but I could not taste any smokiness to speak of. I think I'll smoke my corned beef from here out, just need to refine the rub and...
  18. desertloper

    Smoking Corned Beef Brisket

    I pulled at 203, and let sit foil wrapped for 2hr..internal temp dropped to 140F. Very tasty-but still salty. Will have to soak longer next time.
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