I too like those handles. Great idea!
Mike
Mike
-
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sfprankster's WSM (mis)adventures
- Thread starter sfprankster
- Start date
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one eyed jack
Master of the Pit
The handles paid their way the first time I had to dismantle the hot smoker to rebuild a fire. (Loooong butt smoke).
I get about 18 hrs on a full ring at 225, sometimes a butt needs more. I need handles.
Thanks,
Mike
one eyed jack
Master of the Pit
You are welcome Mike.
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
The Maverick therm I ordered late last week arrived today.
Took a bit to figure out how to pair the transmitter/receiver to work together...
..guess that's why they include instructions inside the box...
Let a few chunks of pork butt take a relaxing bath in a char siu marinade overnight...
...and the smoking has officially begun.
Check out my char siu recipe >>HERE<<
Took a bit to figure out how to pair the transmitter/receiver to work together...
..guess that's why they include instructions inside the box...
Let a few chunks of pork butt take a relaxing bath in a char siu marinade overnight...
...and the smoking has officially begun.
Check out my char siu recipe >>HERE<<
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
Round 3 of my WSM adventure has begun...
A group of chicken thighs are bathing in a citrus ginger marinade overnight...
Another group of thighs given an application of rub...
Then onto the WSM for a place in chicken nirvana...
The pastrami adventure begins...
...brought this baby home and it's 20+ day brine adventure begins on Tuesday...
A group of chicken thighs are bathing in a citrus ginger marinade overnight...
Another group of thighs given an application of rub...
Then onto the WSM for a place in chicken nirvana...
The pastrami adventure begins...
...brought this baby home and it's 20+ day brine adventure begins on Tuesday...
Last edited:
welshrarebit
Master of the Pit
You are on a roll!!! Good stuff...
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
Round 4 of my WSM experience was my first attempt at beef brisket, the holy grail of smoked meat...
Brought this baby home last week with the intention of making pastrami out the entire 9.5 lb brisket...
Once realization set in as to how much pastrami a 9.5 lb brisket would make, I split the brisket into two equal pieces and began the brining process last night at my commercial kitchen. I plan on leaving the brisket in the brine for 20-21 days, before I smoke the pastrami on my WSM.
The other half, I brought home and got to make my first attempt at smoking a brisket on my WSM.
Further details of my first brisket smoke can be found >>HERE<<
Brought this baby home last week with the intention of making pastrami out the entire 9.5 lb brisket...
Once realization set in as to how much pastrami a 9.5 lb brisket would make, I split the brisket into two equal pieces and began the brining process last night at my commercial kitchen. I plan on leaving the brisket in the brine for 20-21 days, before I smoke the pastrami on my WSM.
The other half, I brought home and got to make my first attempt at smoking a brisket on my WSM.
Further details of my first brisket smoke can be found >>HERE<<
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
Round 5 of my WSM experience happened last night...
Now I know to NEVER begin smoking a pastrami(brisket) late in the afternoon...
After 8 hours and 45 minutes of smoking, the pastrami finally finished at an internal temperature of 203 and passed the tenderness test(random poking with a toothpick) at 1:15 am...
....and then having to wait another hour for the pastrami to rest before having the first slice was painful...
Today's brunch included my first smoked pastrami, grilled asparagus and smashed potatoes, with a spoonful of the pastrami jus over the top.
Patience is the one virtue I highly recommend for everyone before venturing into the smoker section of your local store.
..of which I showed little. I fully intended to brine my pastrami a full 20 days. After opening the brine bucket on the 7th day, Tuesday night, and having all of the spice aromas in the kitchen all night, the smoking began on Wednesday afternoon...
You can find more information on my pastrami experience >>HERE<<
Having to work all weekend, round 6 has already begun...
... a couple of racks of baby back pork ribs.
Now I know to NEVER begin smoking a pastrami(brisket) late in the afternoon...
After 8 hours and 45 minutes of smoking, the pastrami finally finished at an internal temperature of 203 and passed the tenderness test(random poking with a toothpick) at 1:15 am...
....and then having to wait another hour for the pastrami to rest before having the first slice was painful...
Today's brunch included my first smoked pastrami, grilled asparagus and smashed potatoes, with a spoonful of the pastrami jus over the top.
Patience is the one virtue I highly recommend for everyone before venturing into the smoker section of your local store.
..of which I showed little. I fully intended to brine my pastrami a full 20 days. After opening the brine bucket on the 7th day, Tuesday night, and having all of the spice aromas in the kitchen all night, the smoking began on Wednesday afternoon...
You can find more information on my pastrami experience >>HERE<<
Having to work all weekend, round 6 has already begun...
... a couple of racks of baby back pork ribs.
Last edited:
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
Round 6, pork ribs 4 ways...
Had time to experiment today on a couple of racks of pork ribs to find a favorite method.
Cut the racks in half and prepared them in 4 different ways...
1) rubbed only
2) rubbed and prepared in the 3-2-1 method
3) rubbed and sauced only
4) rubbed and sauced in the 3-2-1 method
I found I liked the rubbed and sauced in the 3-2-1 method the best. The moistness and fall off the bone tenderness were the best combination for me.
All of them were tasty and none will go to waste around here.
Pork ribs served with grilled zucchini, garden salad with homemade blue cheese dressing, garlic bread and a glass of champagne with fresh cherries.
I may have missed a little, but not much...
Got off to a much earlier start than yesterday...
Had time to experiment today on a couple of racks of pork ribs to find a favorite method.
Cut the racks in half and prepared them in 4 different ways...
1) rubbed only
2) rubbed and prepared in the 3-2-1 method
3) rubbed and sauced only
4) rubbed and sauced in the 3-2-1 method
I found I liked the rubbed and sauced in the 3-2-1 method the best. The moistness and fall off the bone tenderness were the best combination for me.
All of them were tasty and none will go to waste around here.
Pork ribs served with grilled zucchini, garden salad with homemade blue cheese dressing, garlic bread and a glass of champagne with fresh cherries.
I may have missed a little, but not much...
Got off to a much earlier start than yesterday...
Last edited:
Wow Dude! You are on a roll! Great job with everything!
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
Thanks!!!
Wow Dude! You are on a roll! Great job with everything!
It's been loads of fun, except last night's late/early morning finish with my first pastrami.
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
For a fun experiment last night, and to not to let anything go to waste. I placed some pork belly skins on the lower rack of my WSM while smoking my tri-tip.
This is turned out as an easy version of an unfried chicarrone. I smoked the skins for a little over 6 hours, rendering the fat and waiting for the skin to puff and crisp. Once done and cooled, I sprinkled with a little chili powder and a squeeze of lime for a nice, crispy snack.
This is turned out as an easy version of an unfried chicarrone. I smoked the skins for a little over 6 hours, rendering the fat and waiting for the skin to puff and crisp. Once done and cooled, I sprinkled with a little chili powder and a squeeze of lime for a nice, crispy snack.
sfprankster
Master of the Pit
- May 6, 2015
- 1,574
- 292
Awesome!!!
Those Oysters would have had short lives here too!!!
Love Them!!
Bear
Those Oysters would have had short lives here too!!!
Love Them!!
Bear
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