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Post by oilsooner on Dec 12, 2018 15:51:17 GMT -6
Its grilling on a wood burning open flame. The grate can be raised or lowered depending upon height of fire. The attachment for a Kettle is something like the price of a Kettle. The real Santa Maria grills are in the $2,000 range. Interesting!! Yeah, I’d like to see that in action as well!!
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Post by jimmy on Dec 12, 2018 19:51:56 GMT -6
mine turned out pretty damned good. My mother picked up a 20lb prime brisket at Costco she wants me to smoke for Christmas. I have it wet aging in my second fridge, I just don’t know if I’m gonna have time to get it done. Is aging it hard? Are you aging it in whiskey, or how does that work? Sounds awesome! Wet aging is different than dry aging. I have a fridge that I never open that I use to wet age. Wet aging is simply leaving it in the cryovac packaging that it came in and letting it sit at a steady temp. I like to let them go as long as 30 days, it gives the enzymes more time to break down the meat and make it more tender. I try to plan ahead when I’m going to smoke a brisket so I have plenty of time for the process
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Post by oilsooner on Dec 13, 2018 11:37:01 GMT -6
Is aging it hard? Are you aging it in whiskey, or how does that work? Sounds awesome! Wet aging is different than dry aging. I have a fridge that I never open that I use to wet age. Wet aging is simply leaving it in the cryovac packaging that it came in and letting it sit at a steady temp. I like to let them go as long as 30 days, it gives the enzymes more time to break down the meat and make it more tender. I try to plan ahead when I’m going to smoke a brisket so I have plenty of time for the process Cool. I’m gonna do some research on this!
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Post by oilsooner on Dec 13, 2018 15:47:40 GMT -6
Any smoked fatty fans? Thinking about doing that as well this weekend, but dont know which recipe to use (what to stuff it with). Thinking on these: Bacon ExplosionSmoked Pepperoni FattyThey have a lot of others as well. So many tasty choices... EDIT: Still thinking hard on that aged briskey Jimmy was talking about. I have prob an entire brisket in my freezer (vacuum sealed), but I am already itching to do another one. Maybe aging one will make me hold off a bit. I just need the space, which I do not currently have.
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Post by kcrufnek on Dec 14, 2018 23:54:12 GMT -6
Any smoked fatty fans? Thinking about doing that as well this weekend, but dont know which recipe to use (what to stuff it with). Thinking on these: Bacon ExplosionSmoked Pepperoni FattyThey have a lot of others as well. So many tasty choices... EDIT: Still thinking hard on that aged briskey Jimmy was talking about. I have prob an entire brisket in my freezer (vacuum sealed), but I am already itching to do another one. Maybe aging one will make me hold off a bit. I just need the space, which I do not currently have.
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Post by jimmy on Dec 15, 2018 1:02:54 GMT -6
Been awhile since I smoked a fatty 😃
Boys home from school, and he loves pulled pork, so tomorrow is Boston butt day.
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Post by hermit on Dec 15, 2018 7:33:36 GMT -6
I saw this breakfast (or brunch ) fatty cook the other day, and it made me hungry. I could dig into this, right now. fatty
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Post by oilsooner on Dec 15, 2018 14:00:02 GMT -6
I saw this breakfast (or brunch ) fatty cook the other day, and it made me hungry. I could dig into this, right now. fattyI like that a lot. The girls went to the in-laws today, so I just threw on a rack of ribs for once they get home. Plan to smoke a fatty tomorrow. Prob a simple one to start. One hour in. Hickory and cherry wood. Stubbs pork rub.
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Post by jimmy on Dec 15, 2018 15:23:47 GMT -6
6 hours in, first look,
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Post by jimmy on Dec 15, 2018 15:26:14 GMT -6
I saw this breakfast (or brunch ) fatty cook the other day, and it made me hungry. I could dig into this, right now. fattyI like that a lot. The girls went to the in-laws today, so I just threw on a rack of ribs for once they get home. Plan to smoke a fatty tomorrow. Prob a simple one to start. One hour in. Hickory and cherry wood. Stubbs pork rub. I saw a bacon cheeseburger fatty today that looked pretty delicious
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Post by hermit on Dec 15, 2018 16:14:14 GMT -6
Today would've been a great day to smoke some meats .......but I've been battlin a severe head cold all week and I'm still not over it. May not get another day like this for a while.
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Post by oilsooner on Dec 15, 2018 16:19:34 GMT -6
6 hours in, first look, Looking good! You gonna wrap or no?
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Post by oilsooner on Dec 15, 2018 16:19:52 GMT -6
Today would've been a great day to smoke some meats .......but I've been battlin a severe head cold all week and I'm still not over it. May not get another day like this for a while. Hope you get to feeling better man!
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Post by jimmy on Dec 15, 2018 17:21:07 GMT -6
6 hours in, first look, Looking good! You gonna wrap or no? I wrapped because we want to eat soon. Brought it in and put it in the oven to finish it off and save pellets. Made some crockpot corn and baked beans.....chow time soon.
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Post by oilsooner on Dec 15, 2018 20:01:17 GMT -6
Ribs turned out stellar. Best ones yet. Really liking the Stubbs rub. I did wrap for 1.5 hours. 3-1.5-1.5 Ready to serve, avec au jus. Lol
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Post by oilsooner on Dec 16, 2018 14:25:03 GMT -6
Got the fatty going, as well as a few schwabs hot links and polish sausages. Filling is jalapeño cream cheese, so it’s supposed to be like a jalapeño popper plus bacon and sausage. And clearly my bacon weave needs work. Lol
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Post by jimmy on Dec 16, 2018 17:34:29 GMT -6
Got the fatty going, as well as a few schwabs hot links and polish sausages. Filling is jalapeño cream cheese, so it’s supposed to be like a jalapeño popper plus bacon and sausage. And clearly my bacon weave needs work. Lol How did it turn out?
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Post by oilsooner on Dec 16, 2018 18:20:54 GMT -6
Got the fatty going, as well as a few schwabs hot links and polish sausages. Filling is jalapeño cream cheese, so it’s supposed to be like a jalapeño popper plus bacon and sausage. And clearly my bacon weave needs work. Lol How did it turn out? It was okay. Taste was 7/10. I need to use less filling next time, and work on the bacon weave. I’ll prob also do 1/2 hamburger 1/2 sausage, bc the sausage overpowers the jalapeño and cheese filling. It was def edible, but not anything to write home about.
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Post by hermit on Dec 16, 2018 18:39:48 GMT -6
I look at a fatty, and I see heartburn ........... would have to start eating the simethecone pills.
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Post by jimmy on Dec 16, 2018 19:23:28 GMT -6
You can put anything inside them. Our favorite is cheddar and chopped jalapeños, although I stay away from peppers now. But you can put anything inside them and the weave takes a little practice
I use the wax paper to help roll it up neatly
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Post by kcrufnek on Dec 16, 2018 23:26:58 GMT -6
I look at a fatty, and I see heartburn ........... would have to start eating the simethecone pills. I would have to start popping the Lipitor.
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Post by oilsooner on Dec 17, 2018 9:48:05 GMT -6
You can put anything inside them. Our favorite is cheddar and chopped jalapeños, although I stay away from peppers now. But you can put anything inside them and the weave takes a little practice
I use the wax paper to help roll it up neatly That looks good. See how you have a pretty minimal amount of filling, vs mine that had a huge looking cheese log? That was mistake #1 for me. Too much filling then made me have to make a larger bacon weave, so I used half peices for some, and it all went bad from there. Your bacon weave looks perfect. Its hard to get it all tight like that, so respect. I def need more practice.
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Post by oilsooner on Dec 20, 2018 12:59:38 GMT -6
Got some oink-oink on the fire! Pork belly for sweet meat treats!
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Post by jimmy on Dec 20, 2018 13:26:55 GMT -6
I’m making a basic fatty tomorrow for work Christmas party, 1/2 pork 1/2 beef filled with shredded cheese and a bacon wrap.
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Post by oilsooner on Dec 20, 2018 13:35:14 GMT -6
I’m making a basic fatty tomorrow for work Christmas party, 1/2 pork 1/2 beef filled with shredded cheese and a bacon wrap. Sounds awesome! I like the splitting it half and half idea!
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Post by jimmy on Dec 21, 2018 8:46:50 GMT -6
Bombs away!
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Post by oilsooner on Dec 22, 2018 10:43:09 GMT -6
Bombs away! Well done man!! That shit is way harder than it looks, and yours looks professional! Cleaning the grill to smoke some ribs now. Did a tri tip last night, and it was pretty good. Like brisket, only smaller and much quicker!
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Post by oilsooner on Dec 22, 2018 11:10:22 GMT -6
What do you guys think about mesquite with pork and poultry? Folks on the internet seem to think it’s not a good combo, but I tried some mesquite on that tri tip last night and I loved the smell and taste. Very different than hickory and really nice. Not sure why it wouldn’t work on pork, so I wanted to check.
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Post by hermit on Dec 22, 2018 12:06:30 GMT -6
I've never smoked with mesquite. But everything I've heard from people who do, is that its best for grilling. It has a harsh taste in a long smoke. So I'm told.
I just bought $100 worth of pecan and hickory. Got it stored on the patio. It was about half the bed of my truck. I'm preparing to smoke four pork butts, if I fire up the Brazos , gonnna get some meat on it.
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Post by oilsooner on Dec 22, 2018 12:18:18 GMT -6
I've never smoked with mesquite. But everything I've heard from people who do, is that its best for grilling. It has a harsh taste in a long smoke. So I'm told. I just bought $100 worth of pecan and hickory. Got it stored on the patio. It was about half the bed of my truck. I'm preparing to smoke four pork butts, if I fire up the Brazos , gonnna get some meat on it. Nice! How many smokes can you do for $100? I bought 80lbs for $30 of the lumberjack pellets yesterday, but am not exactly sure how many hours I get out of that. They say 1/2 pound per hour, but I think my fan is running too high (ash issues), and I’m seeing more like 1.5 pounds per hour I think (need better numbers to be sure - this is at around 250). I think you’re right on mesquite being pretty strong tasting and smoking. I may try it on some pork since I have 15 pounds or so left, but right now, I’m loving cherry and pork. It’s a good combo. Mesquite and brisket could be killer though. Ribs with cherry with a little hickory going right now: Thinking about trying a smoked Mac and cheese later as well.
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