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  1. siletzspey

    Grate cleaning pan

    Follow-up... The drain outlet with removable plug turned out to be very useful. With plug in, I soaked the grates in soap (Tide), then pulled to drain most of the water into the sink. I had to tilt the pan to drain all the water. It was great being able to rub-n-scrub on a flat surface. All in...
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    P1030142-640.jpg

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  3. P1030137-640.jpg

    P1030137-640.jpg

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  4. siletzspey

    When do you separate the flat from the point?

    Where to cut for separation may not be obvious when in-the-raw (I haven't done it), but once cooked, its real easy to find the buttery-soft fat seam and slice it apart. Alblancher says you can use the back edge of a knife, and its true. Its also easy to scrape away the seam fat prior to serving...
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    P1030098-640.jpg

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  6. siletzspey

    "resting Meat Myths"

    Somewhat related... when I do beef jerky, it can be dang tough and dry when I pull it from the oven and package it in zip lock bags. But a day later, the same pieces seem to be softer and moister. I can't tell if its surface moisture being pulled into the meat, or internal moisture...
  7. siletzspey

    freezing

    My wife and I vacuum pack and freeze. Fixing dinner means dropping a frozen bag into light boiling water for 15 minutes, then serving. Save for bark loss, the resulting meat is usually more tender, and the juices better distributed. And lately we've been better about vac packing 12oz at a time...
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    P1020052-640.jpg

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  9. siletzspey

    Charcoal briquette remains, what to do with 'em

    When I'm done smoking some meat in my WSM, I shut the vents, and a day later I see the briquette remains. Question is - should I toss everything, or high-grade out the few remaining big pieces, or just dump new briquettes on top the remains? Mostly I worry about temperature consistency if I...
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    P1020202-640.jpg

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  11. siletzspey

    Grate cleaning pan

    Maybe you all know about this... After banging up a bath tub and kitchen sink trying to clean some WSM 22.5 grates, I spent ~$14 on a thick plastic "water heater drain pan", and a plug for the drain outlet. Though the 24" ID (inner diameter) pan would be big enough, I got the 26" ID  28" OD...
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    P1030128-640.jpg

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  13. P1030122-640.jpg

    P1030122-640.jpg

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  14. siletzspey

    Anybody Use This Charcoal Before?

    At the Eugene Cash & Carry, 4214 W 5th Ave. They also have a good selection of beef brisket! --SiletzSpey
  15. siletzspey

    Anybody Use This Charcoal Before?

    Cash & Carry (at least the Eugene OR store) carries the Chef's Select Royal Oak, $7.59/20-lbs. I started charcoal bbq-ing a few months ago, and to date have just used Kingsford normal and competition. My rookie comparison is: - the CSRO briqs are indeed bigger - the CSRO briqs seem more...
  16. siletzspey

    marinade, dry or liquid

    I started doing jerky in a Big Chief with wet brines (Smokehouse), but then tried a dry brine (Hi-Country; will try Hi-Mountain next). The flavor of the dry brine was just as good if not better, and it was much easier to prep the jerky for smoking, including being able to go straight from...
  17. P1030085 jerky.jpg

    P1030085 jerky.jpg

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  18. siletzspey

    4 hour 140*

    I usually put 1 wireless probe in at the start, then no spot probing with another thermometer until the wireless goes past 140. I have wondered about the merits of a one-time pink-salt (nitrate) steralization dip for the first probe. Thoughts? I usually blast by 140 in 4, but last night I put...
  19. siletzspey

    Would you trust this corned beef? ****UPDATED with Q-VUE

    I don't know if they hit beef, but there are bacteria that do fine without air. It always feels wrong and wasteful to toss something, but you're about to invest more time, materials and health into the result. And when something bad does happen food-wise, the memory can linger. --SiletzSpey
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    11-P1020312.JPG

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