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OT: What is That Delightful Smell? Or, Is Something Burning?
- Thread starter PAgeologist
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So, it's a Timbuktu Smoker?
Obviously, you can't go wrong with a Yoder. I assume it's pretty good for us mere mortal meat guys?
Round 2 with a Christmas prime rib roast. Picked up a 9 pound Prime grade. Only thing I'm not crazy about is the bones aren't there.
Rubbed down with salt, pepper, garlic and onion. I'll be making a mix of fresh herbs, garlic, onion and butter to add tomorrow morning.
Last year, due to the cold and wind, I cooked it in the oven. This year it's going on the smoker.
I plan on catching the drippings. I'm not sure about a smoked au jus but I'll give it a shot. I have beef stock as an alternative or to dilute the smoky flavor.
Rubbed down with salt, pepper, garlic and onion. I'll be making a mix of fresh herbs, garlic, onion and butter to add tomorrow morning.
Last year, due to the cold and wind, I cooked it in the oven. This year it's going on the smoker.
I plan on catching the drippings. I'm not sure about a smoked au jus but I'll give it a shot. I have beef stock as an alternative or to dilute the smoky flavor.
Got my three bone 9 lb prime on Friday. Roasting it tomorrow. I always use Serious Eats Kenji reverse sear method. And the bones will be my special treat one day next week!
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Don't worry about it being boneless after 15 years and 2,3 prime ribs a year. I can tell you that I now cut or remove the bones and make a stock with them ( for the au jus). For the meat I always use the grill (wife needs both ovens for sides). 350 with a kiss of smoke. Perfect every time
Did anyone get any grills, smokers, or accessories?
My family knows me well. I got a instaread thermometer, an infrared thermometer and gloves for the smoker.
My family knows me well. I got a instaread thermometer, an infrared thermometer and gloves for the smoker.
I got a set of japanese knives, the ones @82bordeaux recommended a year or so ago.
My new gal and my mother got me extremely similar sets of knives.
I'm not worried about the duplicate gift... I'm a thankful person. Qhat I'm worried about is that they both used similar logic to explain why they gave me THIS specific set of knives...
How concerned should I be if my gal and mother think alike?
I'm not worried about the duplicate gift... I'm a thankful person. Qhat I'm worried about is that they both used similar logic to explain why they gave me THIS specific set of knives...
How concerned should I be if my gal and mother think alike?
Yes. My girl got me a Blackstone griddle. Been wanting one for awhile but too cheap to buy one for myself. Just spent an hour seasoning it. Cant wait to use it this evening.
My girl bought me socks. I will season them soon.
Roast came out perfect. Smoked to 135 with hickory and oak splits. Peak at 138 during hour rest. Not much fat left on top, so I skipped searing. Sliced and trimmed some, not all, of the heavy fat. I did open the vents on my smoker to get a crust on it at the end.
Drippings were too smoky to make au jus with, in combination with the smoky meat. So we simmered stock with fresh herbs and onion for our au jus.
Merry Christmas everyone. Enjoy the remainder of your day.
Drippings were too smoky to make au jus with, in combination with the smoky meat. So we simmered stock with fresh herbs and onion for our au jus.
Merry Christmas everyone. Enjoy the remainder of your day.
I got underwear, will season them after dinner.
Now we would have to hear their logic to determine the level of concern..
You might be marrying your mom
I called my go to at the butcher shop. He hooked me up with a 12 lb prime prime with the ribs cut off and tied back on. We had all the kids home on Sunday so that was the magic day. Kids needed to be dispersing by about 3:00 to get home so the little people could have Christmas at their own house. Mrs. said dinner was to be at 1:30. I figured I would need roughly 4 1/2 hours of smoke time with some additional rest and sear time. Night before I rubbed the meat. My dad is on a salt restricted diet so I took it easy on the salt. I would have been a bit more liberal with it. Anyhow lots of garlic, onion and a little salt and thyme with butter as a carrier. Had it on the smoker at 7:00 in the morning at 235 to do it's thing. I place it on a rack with a catch pan below. We all went to church came home and you could smell the goodness. My wife says if heaven doesn't smell like Sunday she doesn't want to go. Anyhow roast was sitting at 125 at 12:00. I pulled it off and covered as I cranked up the heat to 500 on the Yoder. It took about 20 minutes to come up to temperature. I tossed it back on and took it to 132 on the reverse sear. Pulled from the heat, tented and let rest. It carved beautifully. My little 4 year old grand daughter had one bite and said, "Papa I only want meat. No tato's or salad, just meat." Not enough drippings to do anything with. All the juice and flavor stayed in the meat. Made some gravy and aujus as well as a creamy hot horseradish.
And that is how 8 adults and 4 kids under 5 killed off a 12 lb prime complete with rib bones. The 5 year old gnawed on a bone until it was clean as if the pup had been allowed access. My daughter in law was in heaven. She consumed at least 2 lbs but she doesn't like pink meat.
And that is how 8 adults and 4 kids under 5 killed off a 12 lb prime complete with rib bones. The 5 year old gnawed on a bone until it was clean as if the pup had been allowed access. My daughter in law was in heaven. She consumed at least 2 lbs but she doesn't like pink meat.
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Smoked some cheese yesterday. I did some Vermont cheddar, Cooper sharp, and a 3 pepper colby. I added some fresh ground pepper to a couple pieces of the Cooper for something different. 3 hours with apple.
Today I'll be smoking some flat iron steaks.
Today I'll be smoking some flat iron steaks.
Flat Irons are a good one to smoke.
Tried a new on. Took some boneless chicken thighs and cut them into 2" or so squares after removing the excess fat. Seasoned them on both sides with my favorite yard bird rub. Added a touch more brown sugar and let them sit about an hour. Took some thick sliced bacon and cut it into 2" pieces. Alternated chicken and bacon on a skewer. On the smoker at 325 for about 45 minutes. I turned a couple times. The last 15 minutes brushed it with Lane's Vinegar sauce. https://lanesbbq.com/products/itsa-vinegar-sauce Unskewered and served. They went over in a big way. These are going to get repeated according to the kids. Sort of a sweet heat.
Also used the bacon and some andouille sausage disks to make a shot glass of sorts. Filled the cup with mixture of cream cheese, extra sharp cheddar, parmesan cheese, and a little of the lanes. Smoked along with the chicken basting the top as they finished. Served with some sauce for dipping.
A couple new options to try.
Tried a new on. Took some boneless chicken thighs and cut them into 2" or so squares after removing the excess fat. Seasoned them on both sides with my favorite yard bird rub. Added a touch more brown sugar and let them sit about an hour. Took some thick sliced bacon and cut it into 2" pieces. Alternated chicken and bacon on a skewer. On the smoker at 325 for about 45 minutes. I turned a couple times. The last 15 minutes brushed it with Lane's Vinegar sauce. https://lanesbbq.com/products/itsa-vinegar-sauce Unskewered and served. They went over in a big way. These are going to get repeated according to the kids. Sort of a sweet heat.
Also used the bacon and some andouille sausage disks to make a shot glass of sorts. Filled the cup with mixture of cream cheese, extra sharp cheddar, parmesan cheese, and a little of the lanes. Smoked along with the chicken basting the top as they finished. Served with some sauce for dipping.
A couple new options to try.
I'll be getting my Kamado Joe pretty soon, so I've filed this away. And thanks for the link to the atbbq site--will be getting a free rotisserie kit for free w/ it, which seems perfect for this kinda thing.
I have been wanting to try a Kamado Joe or Green Egg smoker. I think small batch stuff they are a great option. Look forward to you sharing your adventures with us.
I wanted to share an observation that I had recently. I do think you need some amount of heat when smoking cheese. Obviously you don't want the cheese to melt. But I think some warmth is needed to get the smoky flavor into the cheese.
I made my latest batch when it was really cold outside. I set it up in my smoker and smoked the cheese using a pellet smoke tube for 3 hours (the whole tube). It is lacking any smoky flavor.
I made my latest batch when it was really cold outside. I set it up in my smoker and smoked the cheese using a pellet smoke tube for 3 hours (the whole tube). It is lacking any smoky flavor.
My father in law smokes quite a bit of cheese. He'll only smoke when it's really cold out because he's melted down more than he likes to admit. He uses a Bradley Biscuit Smoker with the offset cold smoke attachment to keep as much of the heat away as possible.
When he does it for me I always request to remove it after a few hours because it really takes the smoke and I don't like the ashtray flavor.
My little smoke tube really doesn't add much heat. On a warm day, it will get around 90 or so in my grill. It warms the cheese but doesn't melt it.
Set up my brand new Kamado Joe today, and gave a rotisserie chicken a go. Tasted great, but I am still on the learning curve about dialing in temps. I'll do better next time.
Question about the rotisserie: is there a way I'm not seeing to use a wired probe thermometer in your meat on the spit? Or do I have to go with one of the wireless ones? I just used my thermopen, and it worked fine, so no big deal. I Figured a bird would be pretty forgiving and it was. Thinking I'll maybe try tacos Al Pastor a go next, or possibly Cochinita Pibil (I've been totally hooked on Mexican cooking of late, which is the main reason I sprung for this bad boy).
Question about the rotisserie: is there a way I'm not seeing to use a wired probe thermometer in your meat on the spit? Or do I have to go with one of the wireless ones? I just used my thermopen, and it worked fine, so no big deal. I Figured a bird would be pretty forgiving and it was. Thinking I'll maybe try tacos Al Pastor a go next, or possibly Cochinita Pibil (I've been totally hooked on Mexican cooking of late, which is the main reason I sprung for this bad boy).
You are correct. Cheese needs some heat to “hold the smoke”. When the temp is about right, the cheese will get a little softer and oily. That def helps to hold the smoke. I set my PID temp to 92 when smoking cheese, and do not let it get over 95. I cut it into about 1 pound blocks and rotate the blocks 90 degrees approx every 30-45 min, smoking for about 4 hours. Different cheeses will handle more heat than others. I’m getting ready to smoke about a hundred pounds and that will include: baby Swiss, yellow cooper, horseradish and smokehouse onion.
Remember the rib roast discussion back in December? Well, today is the day. I put a seven rib roast in a specialty dry-aging bag on about the 18th of December, and stuck it in my outside fridge.
This morning, I pulled it out, and trimmed off the hard stuff on the outside, removed the ribs, and cut the steaks to an inch thick. I'll be grilling in a few hours.
I was expecting some real funk when I cut open the dry aging bag, but didn't get any. Maybe due to very careful handling from grocery packaging to the bag?
I know I should have left the bone in, but the steaks were going to be 2" thick.
This morning, I pulled it out, and trimmed off the hard stuff on the outside, removed the ribs, and cut the steaks to an inch thick. I'll be grilling in a few hours.
I was expecting some real funk when I cut open the dry aging bag, but didn't get any. Maybe due to very careful handling from grocery packaging to the bag?
I know I should have left the bone in, but the steaks were going to be 2" thick.
Cooked some venison tenderloin with salt, pepper, and a bit of sage in the cast iron. Smoked the house up a little. Well worth it. I was considering licking the plate.
Yesterday, made some steak fajitas. Made a sauce with sour cream, Chipotle peppers in Adobe sauce, lime juice, garlic, cilantro and salt all put in a blender. Great on tacos, fajitas, or even dipping with tortilla chips.
Made some St Louis ribs on the Kamado Joe today. Nails! Did the hot and fast 3hr at 300deg with a little apple wood, overnight dry brine, and last hour in a foil boat. Not perfect but close enough to keep trying! Flavor was phenomenal, and got a beautiful smoke ring and bark.
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Scrap the apple wood and go with hickory on your next attempt.
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