looks fun. for nine hundred clams though I"ll stick with the cast iron pan for post sous-vide. I've always been intrigued by the resto salamander for sure.Quote:
Originally Posted by capulin overdrive
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looks fun. for nine hundred clams though I"ll stick with the cast iron pan for post sous-vide. I've always been intrigued by the resto salamander for sure.Quote:
Originally Posted by capulin overdrive
Quote:
Originally Posted by oftpiste
Yeah it's priced too high for what it is, and size.
Chinese made are half as much. Gonna be an expensive experiment.
I haven't gotten very good results trying to crust with cast iron, probably not hot enough.
Got watching Sous Vide videos, and figured out i'm an idiot!
$20 butane torch seems a better easier method!
I'll give the butter knife a try. Thanks. Funny thing is, peeling the membrane (the parietal pleura) off is a fairly standard surgical technique that I've had no trouble doing in live humans but less success with in dead cows. I can't carve a turkey worth shit either.Quote:
Originally Posted by BigKuba
First time I tried the paper towel tip, I was really amazed at the grip...I had been skeptical, but it is very grippy
yup. the paper towel is an epiphany.
Spent the day cussing as I attempted to install a backsplash. But pork and beer was a good reward. 13 hours on the smoker and it was pretty damn good.
Attachment 239800
my wife's idea of pulled pork is throw the pork shoulder in a crock pot with a bottle of bbq sauce. Bleh.Quote:
Originally Posted by alias_rice
KC Masterpiece?Quote:
Originally Posted by old goat
Any TEC grill owners out there? I have an older one and keep wondering if there's a reason I couldn't simply put some high-temp glass over my burners (like the newer ones) as an upgrade?
That’s blasphemy. Nothing better than eating it hot and nekkid right off the bbq.Quote:
Originally Posted by old goat
It amazes me how many people have a confused look on their face when they come over for pulled pork, and they see me pull a shoulder off the smoker and shred it right then and there, rather than serve a pile of soggy flesh out of a crock pot.Quote:
Originally Posted by alias_rice
Did a curry rubbed pork loin on the smoker today. Low and slow at 175 for 5 hrs over Apple and Oak to get to an internal temp of 142. Wasn’t your classic bbq fare but the curry and light smoke were very good together.
Interesting combo and technique. Loin is so lean, so there’s little collagen , fat etc to melt. I recently did a couple of loins with indirect heat, at 300 or so in the gas bbq, but with several chunks of apple in the smoker box placed right above the heat. Smoky goodnessQuote:
Originally Posted by neufox47
FYI... trichinosis, which is rare these days given how pigs are fed, dies at 137 deg. When I do a loin, I get it to that temp, pull and tent. Internal will then rise to about 142-145.
A couple of racks just about done. I usually prefer St. Louis style but the grocer had some baby backs too cheap to pass.
Attachment 240268
Smoked buffalo tongue tacos anyone?
Buffalo tongue from Stangel Bison Ranch, Enterprise Oregon
Attachment 241596
Brine for 24 hours, then simmer for about 90 min.
Attachment 241595
Remove skin, smoke over mesquite with a couple of bacon slices on top to keep it moist - internal temp to 140F
Attachment 241597
Make tacos
Attachment 241598
Now I want tacos
I grew up eating tongue with my depression-era parents. That looks a good sight better than the boiled stuff I had. Strong looking work. I'll still take this:
Tongue sammages is good shit.
Yes they are.
Like oftpiste I grew up eating po-peoples-cuts of meat. We also hunted, fished and gathered wild nuts, berries and roots. So it’s fun to whip up something that offends Ms TBS’ San Fernando Valley Girl sensibilities.
Met the Stangel sisters at Sat Mkt in Joseph OR. Saw tongue, thought “Anglo hunters slaughtered herds of bison and only ate the tongues. Must be fuckin good if they preferred it to back strap”. And bought one.
Ms TBS was thrilled. But she did agree that it was pretty good so long as you didn’t think about what it was...
Some time ago we went out for tacos and I ordered everything while the mrs was in the bathroom. Food comes out, she sees the plate of lengua and goes "Ooh, that steak looks good." I said nothing. She scarfs one, declares it her favorite among the variety I ordered, and eats another. At this point I let her in on the secret. It takes a while to convince her I'm not pulling her chain. She still won't knowingly eat it. Sigh.Quote:
Originally Posted by TBS
Going to be smoking a brisket for the first time in years. I have an old Brinkmann Cimmaron (offset firebox) smoker. I gave up on brisket because by the time it was done it was always too dry.
Any pointers are welcomed.
Search for Aaron Franklin brisket on YouTube and you cannot go wrong following his method... Brisket for me was 50/50 until I followed his steps and now it always turns out a winnner...
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Trim fat cap to 1/4" thickness.
Cut the deckle as much as you can, it will not break down.
Rub meat down w/ light coating of Worchestershire before applying rub. S&P is all you need, but I like a little garlic and onion powder in there too.
Wrap w/ foil or butcher paper after 6 hours of smoke.
Take it to 200-205 degrees internal temp. It should have that awesome "jiggle" when it's ready.
Let it rest in a cooler for 2 hours.
Slice against the grain, and when you get to the point, you will have to turn it 90 degrees to continue to do so.
Enjoy
Pitmaster at a very good local BBQ shared their technique with me. Salt and pepper. Smoke all day at around 250. Throw it wrapped in butcher paper in a cooler over night. Next day continue smoking until it gets to the jiggle, probably another 5-8 hours.
Also, if you want the visual smoke ring the meat needs to be put into the smoker cold.