galiuro mountain man
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Posts posted by galiuro mountain man
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3 hours ago, n2horns said:You smoked it? I will have to give that whirl. I think the sloppyer the better.
Started with smoking the chicken, then putting it all together and throwing it on the traeger until the cheese was melted and bubbly. Even used cold smoked colby jack in the middle layer for a little extra flavor.
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Just a regular sloppy green chile chicken enchilada, smoked.
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Going to smoke chicken thighs and make some green chile chicken enchiladas.
Easy meal before I have to go to work tomorrow.
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If they haven't changed, Proto was my go to for most common tools. Quality stuff, less cost than the trucks, lifetime warranty, and the big one: made in USA.
Haven't had to buy tools for work in a while, so I don't know price or anything that tool mfg are doing.
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Open fire cowboy steaks, rellenos fried in smoked beef tallow, mushrooms and asparagus.
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Made some beef fajitas. Quick and easy.
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Will hit 20 in December.
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Did a quick one tonight after it cooled off.
Threw a couple flatirons on the traeger and let them get a little smokey flavor, then finished to a medium rare to medium on the Blackstone. My wife did sauteed squash, zucchini and onion inside.
Turned out great for a quick easy meal.
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If you haven't gotten a new phone, erased it for some reason, it will still work. If you had it already.
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If they come in after you, make it look like they camped in the area all of you take care of business in...
When the chance comes, put a roll of toilet paper on a stick close, and half buried TP sticking out of the ground.
Then just watch.
Did this on an elk hunt where people were parking in our camp with about 100 yards of good parking before our camp.
It was hilarious to hear the driver and passenger go back and forth about parking.
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Tri tip, and some beef back ribs. Wife made a quick green bean casserole, but forgot to get a photo of that. Ribs were about perfect.
Smoked to 100 degrees at 220 with hickory, then seared on open fire. Seared to a medium rare/medium.
Pics are sideways.
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It turned it sideways, but you see what I am saying.
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Here is something that could be helpful also, I don't know if you render the tallow from the fat trimmings, but it is worth it.
If you have room on your smoker, put the fat trimmings in a pan (disposable) and let it cook with your brisket.
About the time you start having to spritz the meat, you have some smoked tallow. Do this throughout the cook.
Strain it through a coffee filter.
Here is the important stuff, after you have rendered the tallow, while it is still liquid, turn your jar upsidedown. This will put all of the water, or any other undesirable stuff at the bottom.
Let it solidify in the fridge and scrape the jelly like stuff off and toss it.
Now you have pretty close to pure tallow, give or take the smoky flavor.
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It's tomorrow, but going to smoke the beef bacon early.
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8 hours ago, Chef said:If you are cooking at such high temps that this will cook in 12-14 hours, it will definitely shrink substantially.
This looks like an easy 18-20 hours cook complete on a pellet smoker at low temp to me. Even after wrapping at the stall.
The point is thick too, you may end up drying out the flat on this. Let us know how it turns out for sure!
So, chef is correct, it will dry out the flat trying to get the point to temp. Something I do is separate them and smoke them together (stack them like they were never separated) until I start seeing a big temp difference, or I have the flat where I want it. Looking at bark and temp (170 to 180 for most of my smokes).
At this point you can wrap or move the flat to a cooler part of the smoker. Wrapping will make it cook faster, but let you focus on burnt ends.
Point meat around here is what the ends are made from.
Get the flat probe tender and pull it 198 to 210 for a brisket. Let it rest at least an hour to reintroduce the juices.
Forgot to say, I do spritz every 45 minutes to an hour on a brisket after 2 to 3 hours.
If this is your first one, my average brisket is around 16 hours. 15 to 18 lbs. untrimmed
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Next endeavor is beef bacon. Going to start curing tonight. Will smoke it to 145 to 150 next weekend.
Using the other half of the belly I got.
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22 hours ago, muledeerarea33? said:What’s your meat prep? I’ve done it a few times and have always done a brine/cure on the brisket for 7-10 days then smoke and steam. Curious how it’s supposed to be done?
I do it the same way, but I cheat most of the time and buy a corned beef. Last few I haven't steamed, and the flavor is better I think. I just debrine for 3 hours in fresh water (1.5 hours then change water and do it again) because it is way too salty without steaming. I use a salt free seasoning of pepper, garlic, onion, and such.
For smoking, I do it just like any brisket. I build a good bark, then wrap it in butcher paper. During the smoke I let it go for about 2 to 2.5 hours then spritz with water and low salt beef broth. I can get an idea of what the meat is going to be like before I wrap it. Yesterday I wrapped at 175 or so, about 8 hours in.
The one I did yesterday was going to be dry on one side (wasn't much marbling) so when I wrapped it, I added about 1/3 cup of smoked tallow I got from my last brisket trimmings. This helped the dry side and the whole thing turned out super tender and not overly salty. I pulled it from the smoker at 200 and let it rest outside while I did the corn. After over an hour the temp was a touch over 150, so moved inside and cut it.
The first one I did without steaming, I did not debrine and it was way too salty. There was nothing to help work some of the salt out.
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Forgot to take pictures, but made pastrami and smoked corn on the cob. Here is a picture from the last time I made pastrami. This one turned out similar.
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Ok, I'm gonna have to say, these are without a doubt the best burt ends I have done. One thing I will do different next time is cut them at 190 to 192. I temp probed for tenderness at 195 and was wondering if it was a little too done. Wasn't dry or anything, just not the consistency I like.
About as close to perfect as I have gotten burnt ends to be.
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Last half hour or so, very tender and juicy.
Corn is coming along as well.
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So 14 hours in and finally sliced it. Very similar to brisket but so much more tender. Put the juices on and it should be some great ends
It is pretty tasty right now without being finished.
Edit: now that I am about done the wind stops
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This is 6 hours in. Had to transfer to the traeger because of the wind. Making beef belly burnt ends. Once it is just shy of what I like my brisket at, will slice it up and use my own concoction of sweet/spicy sauce
First try with the belly, and yes, there is some saved for bacon. Almost 6 lbs after trimming.
Going to throw some corn on the cob on when it is finishing.
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10 hours ago, twistzz said:If you have never done it try injecting it with beef broth or some other concoction. Best brisket ever!
Smoked tallow from the last brisket, with a little seasoning in it.
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They are waiting for pistol braces.
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in The Campfire
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The death wobble was more prone in rams. I have had it happen in more than one. Never had a Ford do it yet.
96 one ton with 36 foot trailer connected.
Various ram pickups while working at dealer.
My current 07 one time so far.
An 08 ram on the highway @ 70 mph