keepthefaith Posted May 9, 2020 Posted May 9, 2020 1 hour ago, Q-baby! said: Does she also live in a van, down by the river? Classless. Totally crass. 1
Chef Jim Posted May 9, 2020 Posted May 9, 2020 1 hour ago, Joe in Winslow said: Was considering an electric box for convenience. Thoughts? Really interested in trying to make my own kielbasa. Not sure. Never used anything other than my egg. Sorry @Gugny I’m still using it. BTW took my own advice. Got a corned beef to make pastrami tomorrow. And a pork loin. Not sure if I’ll smoke or cure the loin. ? 51 minutes ago, Chris farley said: Why thank you sir. My butcher does his own pastrami with a similar recipe.. I think I'm gonna try making my own bacon next. Any suggestions on that front? All I can tell you is done smoke your bacon. Cure it only. Everyone smokes their bacon. 1
Gugny Posted May 9, 2020 Posted May 9, 2020 1 hour ago, Joe in Winslow said: What do you recommend for smoking things like bacon or sausage? I mean smoker wise Talk to @Cripple Creek. He just made an amazing looking kielbasa a couple days ago.
IDBillzFan Posted May 9, 2020 Posted May 9, 2020 43 minutes ago, OldTimeAFLGuy said: ....how long to smoke it Chef?....I have a pellet smoker (electric one for smaller stuff)........... My recipe goes at 250 degrees for five hours, then double wrap it in foil (Texas Crutch), raise the smoker to 300 and put in another hour or two until internal meat reaches 200 degrees.
Chef Jim Posted May 9, 2020 Posted May 9, 2020 42 minutes ago, OldTimeAFLGuy said: ....how long to smoke it Chef?....I have a pellet smoker (electric one for smaller stuff)........... My my answer to everyone that asks how long. Until it’s done. ? Depends in many factors. Size of the cut. Temp you smoke it at. But a typical brisket is at least 6 hours at 220. 1
OldTimeAFLGuy Posted May 9, 2020 Posted May 9, 2020 (edited) 7 minutes ago, IDBillzFan said: My recipe goes at 250 degrees for five hours, then double wrap it in foil (Texas Crutch), raise the smoker to 300 and put in another hour or two until internal meat reaches 200 degrees. ...thanks bro....on my way NOW to get a brisket........sure beats watchin' another can of Sherwin Williams dry for excitement...... Edited May 9, 2020 by OldTimeAFLGuy
IDBillzFan Posted May 9, 2020 Posted May 9, 2020 1 minute ago, OldTimeAFLGuy said: ...thanks bro....on my way NOW to get a brisket..... This is the guy I follow whose recipe kicks ass. The six-day brine is kind of important and not a step you want to skip for this, but I'm sure there are other recipes that don't call for the brine. I just know that when I cut this pastrami, it's like every great pastrami I grew up eating in NY. https://www.atbbq.com/thesauce/homemade-pastrami-recipe/ 1 2
Nanker Posted May 9, 2020 Posted May 9, 2020 1 hour ago, Joe in Winslow said: Was considering an electric box for convenience. Thoughts? Really interested in trying to make my own kielbasa. I've done that. Check out the https://www.sausagemaker.com They're on Clinton Street in Buffalo. They have a very thorough selection of equipment, spices, supplies, etc. I've done some business with them for several years. Unfortunately, I see they had to close their Horseheads store after 10 years. It's a good outfit. No complaints from me - except that some of their spice mixes are a bit on the salty side for me. 1 hour ago, IDBillzFan said: That's what I do, but with the brisket flat. I have a recipe for a 6-day brine, then a rub of the folllowing: 1 tbsp coriander seeds 1 tbsp black peppercorns 1 tbsp mustard seeds 1 tbsp red chile flakes 1 tbsp allspice berries 1 tbsp whole cloves 1 tsp ground ginger 1 tsp ground mace 1 small cinnamon stick, crushed 2 bay leaves, broken into pieces Smoke at 250 on mahogany for 5 hours, it in foil for for the Texas crutch and raise the smoker to 300 degrees, and get the pastrami to 200 degrees internally before taking it off. It blows my mind that I can make a pastrami this good. I got a Traeger when they were all the rage, and it turned out to be stupid purchase because the older models only smoked. They can never get hot enough to serve as a dual purpose. Ultimately I got a Kamado grill that does everything. Well worth the investment. Home Depot puts the Vision Grill on sale and it's every bit as good as my neighbor's Big Green Egg for half the price. You maka-my-mouff water! 1 hour ago, Chris farley said: Why thank you sir. My butcher does his own pastrami with a similar recipe.. I think I'm gonna try making my own bacon next. Any suggestions on that front? I've only made bacon once. My son gave me one of these: https://originalkits.com I don't have a meat slicer, so had to carve it by hand with his not terribly elegant - even when having the bacon slightly icy. Not sure if I'll do it again. Pork belly is a whole other thing. Wife is not keen at all on fatty meats - one of the sorrows of my life. She wants the bacon extra-extra crispy, and trims all the fat off everything. 11 minutes ago, Chef Jim said: Not sure. Never used anything other than my egg. Sorry @Gugny I’m still using it. BTW took my own advice. Got a corned beef to make pastrami tomorrow. And a pork loin. Not sure if I’ll smoke or cure the loin. ? All I can tell you is don't smoke your bacon. Cure it only. Everyone smokes their bacon. The one time I made it, I split it into two. Used liquid smoke, and the wife liked that better than the plain. I also used some maple sugar in the brine. I make breakfast sausage with the SausageMaker's blended spice. I usually add orange zest and some dark brown sugar to the mix. Easy does it, as that stuff can burn. I LOVE THREADS LIKE THIS THAT ARE DEDICATED TO COOKING! 1
Chef Jim Posted May 9, 2020 Posted May 9, 2020 (edited) I get most of my curing equipment ingredients from The Sausage Maker. I need to load up my curing box. All my charcuterie I made over the holidays is gone. I’ve been so fricken busy lately. I’ll make some cheese too. Made some goat cheese a few weeks ago. Easiest cheese to make! Edited May 9, 2020 by Chef Jim 1
Q-baby! Posted May 9, 2020 Posted May 9, 2020 1 hour ago, keepthefaith said: Classless. Totally crass. It’s a joke you ***** moron. Did you see the name of the poster I responded to?
Chef Jim Posted May 9, 2020 Posted May 9, 2020 (edited) 2 minutes ago, Q-baby! said: It’s a joke you ***** moron. Did you see the name of the poster I responded to? I’m not crass or classless you ***** moron!! Post of the day folks. It’s still early but will be hard to top that. Edited May 9, 2020 by Chef Jim
RochesterRob Posted May 9, 2020 Posted May 9, 2020 3 minutes ago, dubs said: This thread is making me hungry!! As it should.
Chef Jim Posted May 9, 2020 Posted May 9, 2020 3 minutes ago, dubs said: This thread is making me hungry!! Go look at your tax return. That will cure those hunger pangs. 1
Q-baby! Posted May 9, 2020 Posted May 9, 2020 1 minute ago, Chef Jim said: I’m not crass or classless you ***** moron!! Post of the day folks. It’s still early but will be hard to top that. I am. That post was not. Moron!
dubs Posted May 9, 2020 Posted May 9, 2020 Just now, Chef Jim said: Go look at your tax return. That will cure those hunger pangs. It’s heartening to know we can all come together over BBQ and the nonsense that is Bagger Vance! Good work TBD!
Chef Jim Posted May 9, 2020 Posted May 9, 2020 1 minute ago, Q-baby! said: I am. That post was not. Moron! Well then. Not a quality people are usually proud of but you’ve proven yourself to be a very unusual person time and time again. Weird.
Q-baby! Posted May 9, 2020 Posted May 9, 2020 1 minute ago, Chef Jim said: Well then. Not a quality people are usually proud of but you’ve proven yourself to be a very unusual person time and time again. Weird. Thank you!
Chef Jim Posted May 9, 2020 Posted May 9, 2020 7 minutes ago, dubs said: It’s heartening to know we can all come together over BBQ and the nonsense that is Bagger Vance! Good work TBD! 13 minutes ago, Q-baby! said: It’s a joke you ***** moron. Did you see the name of the poster I responded to? Well not all of us. 3 minutes ago, Q-baby! said: Thank you! Proud of being a jerk. Why?
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