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03-21-2020, 11:41 AM | #2236 |
MVP
Join Date: Aug 2017
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smoked 1/3lb frozen burgers followed by a 850 degree searg
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Posts: 13,669
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03-31-2020, 07:15 PM | #2237 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
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I've never tried any or smoked any but today I ordered in some Kurobuta Spare Ribs from SRF. Should be here on the 10th. I held off on the Wagyu Brisket but there's a local guy pretty close that raises some Wagyu so I called him and he's supposed to call me when he has a brisket ready. He said two weeks.
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Posts: 15,357
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04-09-2020, 01:05 PM | #2238 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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I know I asked this somewhere but can’t find the posts!
Finally got a pork belly at Costco. Plan on doing pork belly burnt ends this Saturday but need to know the steps. |
Posts: 46,069
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04-09-2020, 01:17 PM | #2239 |
MVP
Join Date: Oct 2004
Location: Olathe
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Our Son bought us a "Ninja indoor grill" 3 months back - I couldn't get out to use the smoker/grill. It has been on our counter sine we got it. Last night, I decided to test it out. Boy Howdy!!
Made 1/2 pound burgers from KC Steak and KC Strips 10 oz each. And son-of-a-gun if they weren't great! Good grill marks and with the seasoning that came with the burgers (steak seasoning), not as good as the grill - but not far off...I highly recommend this contraption. Oh, air fried fries as well - they came out great. |
Posts: 9,578
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04-09-2020, 01:22 PM | #2240 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
There's a LOT of juice in that pan. If you don't let a brisket rest for an hour before you slice it, as soon as you do so the juices will run out and you'll end up with amazing brisket for about 10 minutes but anything that isn't sliced/eaten immediately will end up dry as shoe leather shortly thereafter. Found that out the hard way. Used to blame the size of the brisket but it really does come down to the rest period. All that juice in your pan should've stayed in your meat. |
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Posts: 62,499
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04-09-2020, 01:26 PM | #2241 |
In Search of a Life
Join Date: Mar 2006
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Brisket should be wrapped tightly in a cooler for hours after a smoke and sliced on demand.
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Posts: 22,274
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04-09-2020, 01:29 PM | #2242 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
Won't be quite as tender that way but it'll be a lot less dry. Briskets are perfect for tailgating because they take just enough time to do overnight and in the morning you wrap 'em up, pack 'em in and by the time you're ready to slice/eat, they've rested about the perfect amount of time. But if you've got juice pouring out of them like it appears to have done in that picture, you know you've gone awry somehow. |
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Posts: 62,499
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04-09-2020, 01:33 PM | #2243 |
In Search of a Life
Join Date: Mar 2006
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I generally shoot for 4 and have it wrapped in foil and towels.
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Posts: 22,274
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04-09-2020, 01:35 PM | #2244 |
BOOM!1!
Join Date: Aug 2004
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My wife got all the necessary accessories to turn our Weber grill into a smoker and oh my.
I've done two briskets, and just did pork chops this past Sunday. Best chops I've ever had. Not sure if I'm smoking anything for this Sunday or not. |
Posts: 18,935
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04-09-2020, 01:40 PM | #2245 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Did 4 slabs of ribs and two bone-in, skin on turkey breasts last weekend (injected them with cajun/creole butter first).
I cannot emphasize strongly enough how !@#$ing good smoked turkey breasts are. They're big enough that you can get out kitchen sheers and cut them through the breastplate and freeze them individually for meals. So the 2 full breasts yield 4 frozen portions that make a full dinner for a family of 5 (and maybe a lunch or two later). It's not often I can have 4 slabs of spare ribs on a smoker and be more excited about what else I have on there. Someone mentioned coffee rub - Weber makes a solid commercial version that has some sweet and some spice in there with it. I tend use it pretty sparingly as I like to make my own rubs, but for pork roasts, it's pretty good stuff. |
Posts: 62,499
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04-09-2020, 04:17 PM | #2246 | |
Draconian Warlord
Join Date: Jan 2004
Location: Drakonia
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Quote:
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Posts: 11,956
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04-09-2020, 04:26 PM | #2247 |
In Search of a Life
Join Date: Jul 2009
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Smoked turkey is very good. I smiled a few Boston butts Monday that we’ve pulled apart and frozen to use later
Got one bag in the crock pot for some pulled pork sandwhich tonight |
Posts: 82,344
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04-09-2020, 04:31 PM | #2248 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
I'm good for about one sandwich worth and a plate of pulled pork nachos the next day, but beyond that, I'm just ready to move on. So I rarely smoke pork shoulders unless I'm doing it for a crowd and can send it home with them. I think I have 4-6 portions of it frozen in the deep freeze. Mixing it with a little cream cheese, lime juice, taco seasoning, cheddar and black beans makes for good taquito filling. |
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Posts: 62,499
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04-09-2020, 04:33 PM | #2249 | |
In Search of a Life
Join Date: Jul 2009
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Quote:
I do them just cause their easy. |
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Posts: 82,344
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04-09-2020, 04:35 PM | #2250 |
Inmem 2.0
Join Date: Aug 2007
Location: My house
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Got some KC Strips. Price Chopper has a nice quality of meat and for 5 bucks a piece I'm pleased.
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Posts: 76,203
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