Ok, still testing the smoker after modifying it.
I had a stray 1.5lb ribeye in the freezer I decided to test with. I wanted to see if the convection fan altered the formation of bark. I salted it overnight, in the morning rubbed it with Carnivore Black, and let sit uncovered for four hours in the refer. I smoked it over hickory until 130, let it rest for a bit, then a 2 minute sear both sides on the grill running full blast.
A friend dropped by to show off his new pickup during the smoke. It all went downhill after that. Four IPAs later, all scientific methodology went out the window. The truck is nice though.
The ribeye was forgiving, and came out pretty tasty. Did the smoker mods change anything? The high-test IPAs sort of muddled the analysis.
The ribeye was sliced, and placed on sandwiches with chimichuri, chipotle aioli, and a mix of pickled peppers, papaya, and onions. Very tasty.
The contribution to science was lost. But, a great meal was had by all.
This weekend, jerky. Sans IPA.
I had a stray 1.5lb ribeye in the freezer I decided to test with. I wanted to see if the convection fan altered the formation of bark. I salted it overnight, in the morning rubbed it with Carnivore Black, and let sit uncovered for four hours in the refer. I smoked it over hickory until 130, let it rest for a bit, then a 2 minute sear both sides on the grill running full blast.
A friend dropped by to show off his new pickup during the smoke. It all went downhill after that. Four IPAs later, all scientific methodology went out the window. The truck is nice though.
The ribeye was forgiving, and came out pretty tasty. Did the smoker mods change anything? The high-test IPAs sort of muddled the analysis.
The ribeye was sliced, and placed on sandwiches with chimichuri, chipotle aioli, and a mix of pickled peppers, papaya, and onions. Very tasty.
The contribution to science was lost. But, a great meal was had by all.
This weekend, jerky. Sans IPA.