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Smokey Sam

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Everything posted by Smokey Sam

  1. I'm looking for info on smoking Beef Culotte ( Picanna) steak. My butcher today told me it would be meat for smoking. Thanks Smokey Sam
  2. Good looking burger !!! Can you list the ingredients for the sauce?
  3. The brisket went well with with this Zin . wine.
  4. After watching John Setzler's video on a "Atlanta Brisket" I had to give it try. Yesterday fired up the smoker and make the brisket, Delicious . It was tender and moist and easy to cut. Just tried a piece of the left-overs and it was still moist and tender. The pecan smoked vegetables went well with the brisket. I definitely will be doing this brisket again!!!!! Smokey Sam
  5. The nice thing about it it is easy to do in order to have a great meal.
  6. That is a fantastic cook!! Reminds me when I would go down to Nawlins to visit my mom and eat some gator. The BBQ boys have a You Tube video showing how they BBQ a small gator!!!
  7. The thing I like about the dry brine is not to have to put a large container of liquid and chicken in the refrigerator .
  8. The salt helps to retain the moisture in the meat. When I was cutting the chicken all of the meat was very moist!!! To be honest I did not fine any real dry meat except some on the bottom that had the char, but even that was not super dry. I'm thinking from now on even if I was going to BBQ a whole chicken I will spatchcock it and dry brine it.
  9. I cooked my first dry brine spatchcock chicken. I dry bined it with just Kosher salt uncovered over night in the refrigerator. The next day sprayed it with a olive oil cooking spray. Made a dry rub ( without salt) and lightly coated it . Also made up a Alabama white BBQ sauce . Cooked the bird between 375-380 with direct heat and took it off the heat with temp of the breast at 160. I'm totally a convert, the breast was "very" moist and the hint of herbs was just right. Yesterday was a little windy so while I was taking the final temp the wind whip up the flames and I got a little extra benefit of having a little char on the expose meat on the bottom!!!! The Alabama sauce complemented the chicken. So we great meal with the last of corn on cob in our neck of the woods, smashed red potatoes and a chicken that was delicious and would defiantly have again.
  10. That is a sharp looking set up. BTW what is the large container called.
  11. That is a good idea that I will have to try. I do have a question did you have any problem with nachos sticking to the problem?
  12. Mrs Smokey kind of hinted it would look better if the bags were better organized like maybe in a plastic container.
  13. How do you store your smoking chunks and chips? Some say to leave them in the original bags other folks use plastic containers ( easier to stack) with holes in the top and sides. Just wondering? Smokey Sam
  14. I got the new probes in yesterday and tested them and they are off about 1.5 degrees from my instant read. The food probe is a little longer.
  15. The burnt ends made up with the disappointment of the failure of the probe
  16. Looking forward to more cooking and smoking on the Kamander with a new food probe.
  17. Came home from camping and the Akorn Jr worked well but we decided to purchase a larger smoker. Wal-Mart had a sale on the Char-Boil Kamander .When we picked it up we purchase a Brisket Packer for the first time because a whole packer would not fit on the Akorn Jr. Did a practice cook and it went well. Removed the point (going to try to make burnt ends for the first time) and trim the rest of the brisket. Everything was going well the smoker was keep temp (the learning curve easier than the Jr.) end up wrapping the flat and putting the point in a covered aluminum pan with some beef stock. After a couple hours toke out the point cubed it and put some BBQ sauce on it put it back on the grill for 20 min. We decided to eat the ends for dinner while the brisket rested. I unwrapped the brisket and it seem a little stiff!!!! Let it rest for a couple hours. Well when I stared to cut it I realized it was really well done, Bummer!!! I took it off at 196 degrees. I have a Maverick ET-732 Wireless BBQ Thermometer and decided to check it. So I heated up a pan of water. I checked the temp with my instant read thermometer and the BBQ probe and then I found out the food probe was reading the temp 14 degrees to low. Very disappointed it is less than a year old!!!! So the good news the smoker worked very well (now we have a bigger cooking surface yea) and the brisket taste good just need to put BBQ sauce on it. Hey things happen and we still have something to good to eat. When I get my new probes (I just happened to order a spare set) I will check the probes from now on before using them. Smokey Sam
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