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Yup, that's always great advice. I'd also go with peppered bacon.Quote:
Originally Posted by Gordman
Quote:
Originally Posted by Daly
Yeah, that is one thing I learned myself (by trial and error) when doing a weave - spend the extra $ and get good quality thicker bacon
daly, did you use a thermometer to see when the pork was done?
I'm surprised the bacon wasn't charcoal by the time the pork inside was finished
Funny you ask, the answer is yes. Wife gave it to me as a present a few months back and this was the first time I've used it. The smoker never got above 235 today I'd hate to see what it would do to the shell at a higher temp. As I already said though next time it's thicker bacon.Quote:
Originally Posted by WillieMcFML
Backstraps!
I just finished butchering up a small whitetail doe last night.
Im fortunate i finally have a little venison to put in the freezer (right next to my salmon fillets!)
Pics are backstraps, inner loins, and obv quarters.
Quote:
Originally Posted by GordmanBackstraps!
I just finished butchering up a small whitetail doe last night.
Im fortunate i finally have a little venison to put in the freezer (right next to my salmon fillets!)
Pics are backstraps, inner loins, and obv quarters.
was it a big doe?
Quote:
Originally Posted by TellafriendQuote:
Originally Posted by GordmanBackstraps!
I just finished butchering up a small whitetail doe last night.
Im fortunate i finally have a little venison to put in the freezer (right next to my salmon fillets!)
Pics are backstraps, inner loins, and obv quarters.
was it a big doe?
No, it was actually pretty small. Nonetheless, it was still deer meat in the freezer, so im not complaining.
My son is tickled pink that he is finally going to get to try some venison. Funny because even up to a year ago he didn't even want to taste it, but since then he did a 180. I guess kids are like that though.
I grew up eating a lot of venison. Now I just prefer beef. Venison sausage is tasty and nothing wrong with some smoked backstrap. Cut across it and put in some bacon and jalapenos with some Dale's sauce. Yum.Quote:
Originally Posted by GordmanQuote:
Originally Posted by Tellafriend
No, it was actually pretty small. Nonetheless, it was still deer meat in the freezer, so im not complaining.
My son is tickled pink that he is finally going to get to try some venison. Funny because even up to a year ago he didn't even want to taste it, but since then he did a 180. I guess kids are like that though.
One of the best chili I ever had was at the sandwich fair. It was a spicy Venison with kidney beans..... wow was it good.
I just got back from a cruise.
Here are some food pics.
Pretty much everything was good.
Enjoy.
Beef Carpaccio
http://i14.photobucket.com/albums/a3...psbskoitio.jpg
Mussels in a white wine sauce
http://i14.photobucket.com/albums/a3...pssikxopcs.jpg
Crab cake
http://i14.photobucket.com/albums/a3...ps5d59fqtm.jpg
Corned beef with sauerkraut
http://i14.photobucket.com/albums/a3...psqt132lwe.jpg
Salmon cakes
http://i14.photobucket.com/albums/a3...psq9e8quga.jpg
Cocktail shrimp
http://i14.photobucket.com/albums/a3...pst1uf0d8k.jpg
Beef tongue
http://i14.photobucket.com/albums/a3...psb9cs1ett.jpg
Loaded burger with mushrooms, bacon, and rings
http://i14.photobucket.com/albums/a3...pszvd7dcij.jpg
Prime rib
http://i14.photobucket.com/albums/a3...pswz9ggjsi.jpg
Grilled shrimp
http://i14.photobucket.com/albums/a3...pstbb9uowq.jpg
Teriyaki Salmon
http://i14.photobucket.com/albums/a3...psjul7qmeu.jpg
Beef Fillet
http://i14.photobucket.com/albums/a3...psm5ifv7vr.jpg
Beef tenderloin with bernaise sauce
http://i14.photobucket.com/albums/a3...psgzv0ihpr.jpg
Salmon and cream cheese omelet with hollandaise sauce and corned beef hash
http://i14.photobucket.com/albums/a3...pswirv1xje.jpg
Up at 5AM to start the smoker for the brisket.
This shit better come out good.
Quote:
Originally Posted by Daly
grilled center cut chops.
13 lb Briskett went on 3 hours ago.....
Should be off the smoker by 2pm est Tomorrow, set for an hour, ready to eat by 3.
Nice and blackened but need to firm up a bit still.
good lookin crust daly...how was it?
Well I fucked up the first few cuts and I set them aside to make chili with....... the rest got eatenQuote:
Originally Posted by GambleBotsChafedPenis
The peeps were happy.
Cooking up this baby for dinner tonight
Medium rare
W/baked potato, asparagus. I might choose a different side if i can think of something and have time to do it.
Quote:
Originally Posted by GordmanCooking up this baby for dinner tonight
Medium rare
W/baked potato, asparagus. I might choose a different side if i can think of something and have time to do it.
Finished product
It turned out pretty good, but i personally feel could have been better. Im not sure if ill use the same time/temp when i do the next one; the inner part was absolutely perfect but im thinking the outer part could have been a little more rare. Then again, Im always striving to do better no matter what and that will never change.
Everyone loved it though so thats what matters.
This is the recipe i followed:
http://allrecipes.com/recipe/221958/...ect-prime-rib/
fire
most likely cannot affordQuote:
Originally Posted by cmoney
is that kobe/wagyu filet?
i've never had kobe/wagyu (i think i've had a "kobe " burger once but not the same thing), what does it taste like? like beef bacon?
pretty crazy you can slice it that thin and it still holds its shape cause of all that fat
all turkey and beef krave jerkys are good. chili-lime and 1 or 2 other excessively capsicumed variety get soaked in water a few minutes prior to eating. pepper seeds and powder float off.Quote:
Originally Posted by WillieMcFML
fire
TACO BELLŪ EXPOSES THE NAKED CHICKEN CHALUPA, LAUNCHES NATIONWIDE ON JANUARY 26th 2017
The shell is the chicken. The chicken is the shell.
https://d29vij1s2h2tll.cloudfront.ne...3D5E27D0E8D73E
https://usatftw.files.wordpress.com/...0&h=600&crop=1
Going to try something new. A bacon wrapped mushroom and Munster cheese bread crumb stuffed smoked pork loin.
Going on the smoker Easter morning. I'll report back.
Quote:
Originally Posted by DalyGoing to try something new. A bacon wrapped mushroom and Munster cheese bread crumb stuffed smoked pork loin.
Going on the smoker Easter morning. I'll report back.
godspeed man, but why are you prepping it two days early (especially the cheese)?
Smash hit. Probably use more cheese next time and change up the stuffing a little bit by all and all this won't be my last one.
Feeling inspired. Local award winning BBq place makes New York style Pastrami on Monday nights. I broke ranks last night from his ribs and gave it a try. Holy Fucking Shit.
I spent 3 hours online between BBq sites and YouTube on how to brine, desalinate, rub, smoke, steam and char a Pistrami. Whole process takes 3-4 weeks to be done right.
I'm shooting for serving on Memorial Day Weekend.
Step one, the brine.
Chunks of onion, garlic, salt, pink salt well boiled.
We going to let this cool down and soak the Brisket in it for 3.5 weeks flipping it over Daly (daily) as we go.
Brine day 4
@Daly
do you have a meat slicer? Not an electric knife you carve a turkey with but a real deal deli slicer.
if you don't, you should head over to a cooking supply store and get one.
I bought a Brisket knife a few months back and it was a godsend purchase. A real deli slicer is a great asset but when dealing with Brisket cuts of meat where cutting against the grain is a necessity a sharp long knife is the way to go.Quote:
Originally Posted by LarryLaffer
Plus if anyone breaks in the house and I can't get to my gun this is probably the most lethal thing in the house.
Brine day 11. The outside is grey to the point where is looks bad. If you spread the beef the flesh is as pink as a pussy.
This is going to be awesome. Good for you for doing this.
Quote:
Originally Posted by DalyBrine day 11. The outside is grey to the point where is looks bad. If you spread the beef the flesh is as pink as a pussy.
So, where are we at with this?!
Day 14. The meat is as pink as one of Krypts Whores.Quote:
Originally Posted by TellafriendQuote:
Originally Posted by DalyBrine day 11. The outside is grey to the point where is looks bad. If you spread the beef the flesh is as pink as a pussy.
So, where are we at with this?!
Day 21. 3 more days and it's coming out and doing multiple 4 hour desalination baths on Friday into Saturday morning. The it gets dried and rubbed ready for a Sunday AM smoking.
The innards have really picked up the pink salt.
Day 24 - let the desalination begin.
I'm going to have to get some cold cuts this weekend. GL with it. Keep posting pics.
And we are now ready for 4AM tomorrow.
Ok so small change in plans here. Need to be able to serve at 2 tomorrow and I'm unsure how long it will take to steam the Pastrami once it gets smoked to 155 and for that matter I'm not sure how long it will take to hit 155.
I cranked up the smoker tonight and I'm going super low and slow. If I have to take it off and let it sit for a while overnight I'm ok with it.