Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Steak dinner with a friend
I grilled a couple steaks for me and a friend, and I think I've finally settled on a technique that I'm happy with. Salt the steaks and sous vide to perfect medium rare straight through. While steaks are cooking in the water bath, make a nice herb butter (fresh rosemary, sage, and thyme; garlic...- squatchin
- Thread
- butter grill sous vide steak
- Replies: 9
- Forum: Grilling Beef
-
Brisket that ends up like roast beef?
Forgot to address this in my last reply, but, no, I didn't inject it with anything. Yeah, I'm leaning toward this being a case of internal temp getting too high (although it seemed OK when I checked it) and not enough smoke. -
Brisket that ends up like roast beef?
Everyone, thanks much for all the thoughts, advice, and insight! For beef rub, I just do a 50/50 mix of coarse ground black pepper and Kosher salt. I did not add smoke chips later, which is something I've done previously. Thanks also for sharing your step-by-step technique! Lol, yes! I ate a... -
Brisket that ends up like roast beef?
Sorry, I should have mentioned: this was actually a full brisket --- about 17 lbs from Costco; I trimmed it down some, but not a whole lot. I had to angle it when placing in the smoker, which I've done before. After looking at my notes, I'm not completely sure how long it was at 225; could have... -
For you chili heads...
Is that an annual thing and open to the public? If so, please send details. I'd like to put it on my calendar for next year...- squatchin
- Post #33
- Forum: Blowing Smoke Around the Smoker.
-
Brisket that ends up like roast beef?
Ok, fair enough! I used a Smokin-It Model #1 electric smoker at 225F for about 12 hours until internal temp of about 200F. Turned it down to 150F for maybe 2 more hours. Let it rest in a cooler for about 1 hour before slicing and serving. Unlike previous times (not a whole lot; I'm obviously no... -
Brisket that ends up like roast beef?
I've heard many times (here or on Youtube) something like, "Don't do X, that's how you get brisket which ends up with that 'roast beef' taste." Well, I finally did X. I ended up with some really good roast beef that was a crowd pleaser, but I was silently ashamed before the gods of BBQ by my... -
Apple cider injection for pulled pork
Recipe Ingredients 4 cups apple cider 1 cup brown sugar 5 teaspoons salt 1 tablespoon fine ground black pepper Directions Combine ingredients into sauce pan. Put lid on pan. Heat to dissolve sugar and salt. Set aside and allow to cool. Comments My sister asked me to do a big batch of pulled...- squatchin
- Thread
- apple cider injection pulled pork
- Replies: 0
- Forum: Sauces, Rubs & Marinades Sticky
-
Hen of the woods
It rained a lot here last night, and what do you know! Found this baby in the back woods today. It was about 3.24 lbs when I weighed it. Not huge as far as these things go, but that's still a lot of mushroom.- squatchin
- Post #16
- Forum: Blowing Smoke Around the Smoker.
-
Hen of the woods
Nice find. Last time I got a hen of the woods, I made a big batch of pasta sauce with it, cream, and walnuts (also coming on this time of year). Turned out good. No recipe to share. Just kind of tossed it together.- squatchin
- Post #12
- Forum: Blowing Smoke Around the Smoker.
-
Who has a sous chef?
This is the pitmaster. He lives on the back porch with the smoker. Sometimes he sleeps on top of the grill. He has fully communed with the spirit of BBQ. I am merely a guest in his domain.- squatchin
- Post #4
- Forum: Blowing Smoke Around the Smoker.
-
Overnight pork butt in a hurry
I started using Pop's brine for chicken, because I wanted something like those turkey legs you can get at amusement parks. It sure works for that! Then one day I tried it with a pork butt, I liked it, and I've been tinkering with it ever since. Right now I'm thinking "less is more," because 12... -
Overnight pork butt in a hurry
Hi everyone, Longtime lurker, first time poster. I did a "last minute" pork butt this weekend. Took it out of the freezer on Friday and ate it for lunch on Sunday, which is a personal record for hustle. Summary is this: overnight thaw, followed by approximately 12 hour brine, followed by...
