Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

the probes fail because people immerse them into the water to soak up and clean. while they are not exactly waterproof, just keep the probe cable and its attachment to the steel end dry. I clean mine with a dishbrush and soap.
 
Well, I should have complete control over the temp now. The benefits of working at an electronics manufacturing company: geeks on staff. So I can either get a turnkey solution from one of them, or get plenty of input for building my own rigs (like a temp controller I built for a crockpot to use as a bath for fermenting pepper mash to make homemade hot sauce).

In this case, he already had a solution he had put together for another use: a complete, 0-100% VAC controller for a duplex outlet. in combination with the fancy-shmancy thermometer, I should be able to literally dial in on the perfect temperature.

And ****, I may just be able to do some cold smoking in this thing.
 
I have a nice sized fridge that's sitting empty except for the freezer out in the garage. You may bring and store your concoction there if you want. However there's no guarantee it'll still be there when you come by to pick it up. We'll enjoy it though. :)

leftwngr said:
Been meaning to try a pastrami. I have a huge stainless steel stock pot but to get it into my fridge means removing shelves and relocating food. Not to mention a giant ugly piece of meat curing in the fridge. Wifey will call the white coats on me for sure.
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Bone in Ribeye roasts (Prime Rib) are on sale at Vons for 5.77/lb. Its an easy smoke if anyone wants to try it.
 
notbob said:
Bone in Ribeye roasts (Prime Rib) are on sale at Vons for 5.77/lb. Its an easy smoke if anyone wants to try it.
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got some for the same price at Albertson's yesterday, too. But just cooked it up as a steak. yum.
 
leftwngr said:
saw this too. I wish I could say they're crazy, but I'd love to get my hands on one to try it out.

I never really got into kamado cooking, but I wouldn't mind trying.

Of course, there's no way I'd ever get permission to spend another penny for another grill, so I may just have to lust from afar on this one.
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get the Komado. they're just as good for half the price.
 
VEGASKING said:
Whole briskets were on sale so I picked one up. Now it's time to finally buy a smoker. Looks like I'm going to go with this basic starter electric model http://www.walmart.com/ip/Masterbuilt-30-Electric-Smokehouse/7811422 which the people on that smokingmeat had nothing but positive reviews for. Other than this http://www.amazenproducts.com/product_p/amnps5x8.htm any other must have accessories?
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Probes are a must for me. They take all the guess work out of the process. Most of us use the maverick. http://www.amazon.com/dp/B00EV8WQ2C/?tag=robitaille-20

I just picked up Meatheads new book, which his basically his whole website in a hardcover. Its a really great resource. http://amazingribs.com/meathead/the_book.html
 
Smoker and probe ordered. Should I do a cheaper piece like a pork butt or ribs before the brisket while I figure out what I'm doing? Thanks for the advice.
 
VEGASKING said:
Smoker and probe ordered. Should I do a cheaper piece like a pork butt or ribs before the brisket while I figure out what I'm doing? Thanks for the advice.
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Find something on sale. I started with whole chickens because they are so cheap, but pork butt is a good start as well.
 
the pork butts are very forgiving. expect to spend numerous hours finicking around on the smoker in order to get it right. smoke on!
 
so, the 3 day weekend is coming up. what is on your agenda?

my smoker would be rolling nonstop with:
salmon
pork butt
brisket
babyback
tri tip
cornish hens

as well as a smattering of sides like:
jalapeno bombs
asparagus
squash
etc...all wrapped in bacon, of course.

smoke on, all y'all
 
BeerMan said:
so, the 3 day weekend is coming up. what is on your agenda?

my smoker would be rolling nonstop with:
salmon
pork butt
brisket
babyback
tri tip
cornish hens

as well as a smattering of sides like:
jalapeno bombs
asparagus
squash
etc...all wrapped in bacon, of course.

smoke on, all y'all
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Sounds good man. My smoker gets the weekend off. I'm going to the Hollywood Beer and Music fest tomorrow and got a bunch of other stuff going on this weekend as well.
 
Woohoo. Got an email last night about the smoker being shipped. Expected delivery when I ordered wasn't until the middle of next week. It just showed up. Looks like I will be able to use for the holiday on Monday. Hopefully the wood I ordered with it makes it before then so I don't have to buy more. I may have to anyways to use to season the pit for the first time tomorrow or Sunday. I'm excited to finally give homemade BBQ a try.
 
My pork shoulder is now submerged in the PBR marinade awaiting Monday morning. I decided to use the injector to see if it makes a difference. My golf buddy swears by it. I'm going to do bacon wrapped hot dogs on Sunday
 
injecting is a dangerous thing. If it is not flavorful enough, your meat just tastes a little soggy. If it is too strong, then it can overpower the meat. Commercial injections often are loaded with MSG too, which bothers me.

for beef try something simple like boiled down beef broth (about 50% reduced)
for chicken, same as above with some butter and herbs
for pork, the best thing I've used is this nasty mix of salty, tangy, sweet that you can find on Harry Soo's website. It is God-awful tasting stuff, but after it cooks in the pork, the flavor is amazing.

also, be careful about moving the meat after you inject. I keep it fat cap down and never flip it to retain juices in the meat.
 
jccawdrey said:
My pork shoulder is now submerged in the PBR marinade awaiting Monday morning. I decided to use the injector to see if it makes a difference. My golf buddy swears by it. I'm going to do bacon wrapped hot dogs on Sunday
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how did that go?
 
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