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SeaBrisket

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  1. Like
    SeaBrisket reacted to John Setzler in White smoke an hour in   
    and for what it's worth, this good smoke / bad smoke thing is blown way out of proportion anyway.  If you have lit yoru fire and had it stable for an hour before you put your meat on you are good to go.  If you are overly concerned about good/bad smoke, I would say that 5 chunks of any kind of wood is at least twice as much as you need to smoke a brisket.  Thats a lot of smoke if thnose are fist sized chunks.  I normally take ONE fist sized chunk and take a hatchet to it and make 4 or 5 pieces out of it and that's all I will use on a brisket or a butt.
  2. Like
    SeaBrisket reacted to In2Fish in Full Course Challenge – Salmon, Crab, and Tuna.   
    Hello Kamado Gurus

    Here’s my Full Couse Meal Challenge entry.   I ended up with a seafood themed menu this month.  For the kamado cooked portion of the challenge, the hors d’oeuvre and main course were both cooked on the kamado.   It was slow going working through the courses with the prepping, cooking, photographing, and well eating…  In the end, well worth it, it was a fun challenge.


    the menu...

     
    Curing the salmon, cured 4 days.

     
    Cold Smoking, 1 hour using apple wood.

     
     
    Homemade Balsamic pearls

     
    Hors d’oeuvre - Smoked Salmon Cucumber Cups w/ Homemade Balsamic pearls


     
     
    Crab cake ingredients. (sorry to pic of the cook on the stove.)

     
    Appetizer - Crab Cake


     
     
    Sorbet prep

     
    Lime Sorbet with a small sprig of mint.

     
    Cooking the salmon, it was marinaded is a simple mix of soy, ponzu, garlic and ginger

     
     
    Main course – Rare Tuna Steaks with Asian Style Green Beans


    Clarified Milk Punch Prep - followed Alton Brown's recipe, made homemade Allspice Dram using Sous vide


     
    Watching the clarification process over the course of an hour.

     
    Digestif – Clarified Milk Punch, the taste - wonderful and simple, taste like Christmas in a glass.


  3. Like
    SeaBrisket got a reaction from lnarngr in Roasting rack to fit a KJ Classic?   
    Every Thanksgiving I wish I had a roasting rack to get a few more inches of clearance between the bird and drippings and then I forget about it for a year. Any suggestions on a good rack to fit the Classic?
  4. Like
    SeaBrisket got a reaction from daninpd in Thanksgiving Turkey Dry Run...what went wrong   
    I do mine at 325 and it takes about 2.5 hours for 14-16lb birds. Check it earlier and more often with an instant read instead of relying on the leave in probe.
  5. Like
    SeaBrisket got a reaction from BigSlade in Thanksgiving Turkey Dry Run...what went wrong   
    I do mine at 325 and it takes about 2.5 hours for 14-16lb birds. Check it earlier and more often with an instant read instead of relying on the leave in probe.
  6. Thanks
    SeaBrisket reacted to adm in What is the secret to Jess Pryles' perfect porchetta skin?   
    I would say that you absolutely need the pork skin to be perfectly dry. If your pork is vac packed, then take it out the day before and leave it to dry out uncovered in the fridge.
     
    This might sound stupid - but I have seen a lot of pork joints that don't have the skin on them,. You absolutely need the hard "rind" to be successful. If you just have a fat layer, then it won't be crackling! On a big piece of pork belly, expect to see a nipple or two and potentially some hairs.
     
    Then there's the slicing of the skin. You need a proper sharp knife (a "Stanley" disposable blade DIY knife or similar is perfect) and you need to cut right through the skin into the fat layer.
     
    Finally.....salt. Just before you put the thing on to cook rub some good quality sea salt into the cuts.
     
    As above, if I were cooking this in the oven I would go full heat for 20 minutes and then turn the oven down to 320F until properly cooked.
     
    On a Kamado, this is harder - but I would probably start with the grill at 450- 500F then immediately shut the vents almost totally closed and let the temperature slowly drop over an hour or so until it hit 320-350. You could also try starting low and gradually increasing the temperate over the cooking time to end up around 500F.

    Maybe experiment first with some boned and rolled loin or shoulder of pork rather than going through the fuss of making a porchetta.

    Either way, you'll have tasty fun figuring it out!
  7. Thanks
    SeaBrisket reacted to KJTerp in What is the secret to Jess Pryles' perfect porchetta skin?   
    probably hit it with a searzall torch as it was spinning
  8. Thanks
    SeaBrisket reacted to Nnank76 in What is the secret to Jess Pryles' perfect porchetta skin?   
    I followed the same steps in her recipe and although f the skin didn't look exactly like hers (was a lot darker) was still nice and crackly.
     
    It didnt really start to go hard until after I opened the lid. I forget how long I had it on with the lid open. Was a while though. 30 minutes maybe.
     
    If I was doing pork in the oven Id be sourcing hot first then cooler to finish it off.  You could try that.  Lid open, get thw skin going then close the lid.  I think it might be too hot for too long though.  Not sure.
  9. Thanks
    SeaBrisket reacted to Golf Griller in 24 Hour Brisket   
    It looks like his thermometer was at 180 at the beginning, and then crept up to just short of 200 overnight. It might have crept up a little more before the cook was finished.
  10. Thanks
    SeaBrisket reacted to BURGER MEISTER in S&P brisket question - rub measurements?   
    That does seem to be an excessive amount of salt.  I use a shaker for both S&P and I do apply an ample amount of both, but I'm sure no where near a 1/2C of salt. And I like salt but........
  11. Thanks
    SeaBrisket reacted to TKOBBQ in S&P brisket question - rub measurements?   
    This is what I go by from
    BluDawg:
     
    1 part kosher salt 
    4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight) apply a coat of rub you need to be able to see the meat through the rub clearly. 
  12. Like
    SeaBrisket reacted to Beermachine in Kamado fire ball   
    Just a tip, if you are going to run your grill over 300F you want the deflectors in the mid position on the X rack. You dont want to trap a hot fire down low in the grill.
  13. Like
    SeaBrisket got a reaction from daninpd in What to do about a waterlogged tri-tip   
  14. Like
    SeaBrisket got a reaction from KamadoChris in What to do about a waterlogged tri-tip   
  15. Like
    SeaBrisket reacted to daninpd in What to do about a waterlogged tri-tip   
    I'm sorry to be late to the game, but that situation sounds like injection and short period marination would help.  And thank you for calling a Tri-tip a steak.  How did it turn out?
  16. Like
    SeaBrisket reacted to KamadoChris in What to do about a waterlogged tri-tip   
    I would say the flavour won’t be affected, it probably just oxidized on the outside. I bet if you cut it open it’s still red inside. I’d just cook it up as you would. I soak wild game and fresh caught fish in salt water to pull out some blood but it doesn’t affect taste, actually improves it. 
     
    how did it turn out?
  17. Like
    SeaBrisket got a reaction from daninpd in What to do about a waterlogged tri-tip   
    I've been thawing a steak in the fridge the last couple of days to cook tonight but it wasn't moving along fast enough for me. Last night I put it in some water and left it in the fridge overnight. It turns it there was a hole in the packaging so I woke up this morning to find the water tinted red and the steak a sad gray.
     
    So I have a half day to doctor this thing up as best I can. The only thing I can figure is to pat it dry, salt it and put it on a rack in the fridge. 
     
    I'm cooking this reverse sear and fortunately serving it as French dip sandwiches so the steak doesn't have to stand on its own but that doesn't give me much comfort.
     
    I made au jus on Monday in preparation for the meal. It's part beef stock, part turkey stock that I further simmered with browned chuck, onions and wine. Should I inject the meat with this to try to force some flavor back into it?
     
    Edit: an obvious option I didn't initially consider is a marinade. I may let the salt do its thing for a few hours then marinate until it's ready to cook but still looking for any suggestions on the best approach. 
  18. Like
    SeaBrisket got a reaction from lnarngr in Some guy from Georgia just taught this Pacific Northwesterner how to make perfect crispy skin salmon   
    A little background. For the past month or so I've been cooking salmon once a week with the goal of perfecting it on the grill. My wife does it great with a combination of the stovetop and broiler on cast iron but I've never been able to get it down on the grill using the CI half moon. It's always been burnt, following the recommendations of several techniques I've found online. I responded to something @John Setzlerwrote on Facebook jokingly asking him to help me perfect crispy skin salmon. To my surprise, John responded by making this video: 
     
    I just cooked this up tonight following his recipe by the letter except using my CI instead of soapstone and it came out absolutely perfect. I'm sitting here basking in the glow of the best salmon I've ever enjoyed. I forgot to get a skin picture but just refer to John's video to see exactly how it came out. 
     
    Thank you so much, John. I will be following this technique from here on out. Absolute perfection.


  19. Like
    SeaBrisket got a reaction from Rob_grill_apprentice in Some guy from Georgia just taught this Pacific Northwesterner how to make perfect crispy skin salmon   
    A little background. For the past month or so I've been cooking salmon once a week with the goal of perfecting it on the grill. My wife does it great with a combination of the stovetop and broiler on cast iron but I've never been able to get it down on the grill using the CI half moon. It's always been burnt, following the recommendations of several techniques I've found online. I responded to something @John Setzlerwrote on Facebook jokingly asking him to help me perfect crispy skin salmon. To my surprise, John responded by making this video: 
     
    I just cooked this up tonight following his recipe by the letter except using my CI instead of soapstone and it came out absolutely perfect. I'm sitting here basking in the glow of the best salmon I've ever enjoyed. I forgot to get a skin picture but just refer to John's video to see exactly how it came out. 
     
    Thank you so much, John. I will be following this technique from here on out. Absolute perfection.


  20. Like
    SeaBrisket got a reaction from RVA Smoker in Some guy from Georgia just taught this Pacific Northwesterner how to make perfect crispy skin salmon   
    A little background. For the past month or so I've been cooking salmon once a week with the goal of perfecting it on the grill. My wife does it great with a combination of the stovetop and broiler on cast iron but I've never been able to get it down on the grill using the CI half moon. It's always been burnt, following the recommendations of several techniques I've found online. I responded to something @John Setzlerwrote on Facebook jokingly asking him to help me perfect crispy skin salmon. To my surprise, John responded by making this video: 
     
    I just cooked this up tonight following his recipe by the letter except using my CI instead of soapstone and it came out absolutely perfect. I'm sitting here basking in the glow of the best salmon I've ever enjoyed. I forgot to get a skin picture but just refer to John's video to see exactly how it came out. 
     
    Thank you so much, John. I will be following this technique from here on out. Absolute perfection.


  21. Like
    SeaBrisket got a reaction from Nnank76 in Some guy from Georgia just taught this Pacific Northwesterner how to make perfect crispy skin salmon   
    A little background. For the past month or so I've been cooking salmon once a week with the goal of perfecting it on the grill. My wife does it great with a combination of the stovetop and broiler on cast iron but I've never been able to get it down on the grill using the CI half moon. It's always been burnt, following the recommendations of several techniques I've found online. I responded to something @John Setzlerwrote on Facebook jokingly asking him to help me perfect crispy skin salmon. To my surprise, John responded by making this video: 
     
    I just cooked this up tonight following his recipe by the letter except using my CI instead of soapstone and it came out absolutely perfect. I'm sitting here basking in the glow of the best salmon I've ever enjoyed. I forgot to get a skin picture but just refer to John's video to see exactly how it came out. 
     
    Thank you so much, John. I will be following this technique from here on out. Absolute perfection.


  22. Thanks
    SeaBrisket got a reaction from Golf Griller in Freezing Pizza Dough   
    I've let them go way too long and they were unusable but within a few weeks should be fine. 
  23. Like
    SeaBrisket reacted to Jose Andres Zapata in Freezing Pizza Dough   
    Golf,
     
    I have making my own dough and usually make enough for 5 balls. If I will be using less I will freeze one or two balls. I just use a ziplock bag, one bag per ball. Place it in the freezer in a way that it keeps it shape. I have been using them within a couple months and they have been fine.
     
    When you are ready to use them, pull them out with plenty of time to thaw and then let them rise again for an hour or two after the thaw point.
     
    Cheers.
  24. Like
    SeaBrisket reacted to adm in Smoked Brisket Flat   
    So I cooked up a brisket flat yesterday. It weighed about 6.5lbs and I wasn't really expecting much because it was very thin and didn't have a lot of fat. Anyway, I made up a rub, dusted it on and left it overnight to sit.
     
    In the morning, I fired up the Monolith for a low and slow cook using the Fireboard 2 Drive to keep the temperature at 110C (230F). It took about an hour to get to the correct temperature and settle in for the long haul, and at that point I closed the lid and left it alone.
     
    Monitoring the temperature with the Fireboard app and web portal was super easy, and about 7.5 hours later one of the internal temperature probes was showing 85.6C (186F) so I went and had a look. It was looking pretty good with a nice bark. I stuck an instant read thermometer in and was rewarded with a fountain of juice! I left it another 40 minutes and then took it off the grill at 92.5C (197F).
     
    I wrapped it in foil and towels and stuck it in a cooler for a couple of hours while I went to the pub. Came back, sliced it up and served with a home made Texas style sauce, mashed potatoes and coleslaw. 
     
    It was good! The thicker parts of the flat were about perfect. Lovely bark, nice and juicy and excellent flavour. The thinner parts were a bit dry as I expected, but slathered in sauce they were damn good too. 
     
    I'll turn the leftovers into burnt ends later today.
     
    Here's the graph from the Fireboard for the cook:
     

     
    Rubber brisket going on the K:
     
     
    Coming off nearly 8 hours later:
     
    And finally sliced up ready to eat:
     
     
  25. Thanks
    SeaBrisket reacted to Ogopogo in Best Place to Buy Smoker Wood   
    Apple and hickory chunks I can find almost anywhere. Oak I order at my local Ace, pick up at the store to save on shipping.
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