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SmoovD

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Everything posted by SmoovD

  1. I've not heard of injecting lard. Last year the hot prep was to place lard, held in place by bacon, on the skin of the turkey. Injecting butter gives flavor and fat. Don't know how much flavor lard would impart. Let's us know how it turns out.
  2. Try placing a few chunks of smoke wood in the middle of the grate. Lay the brisket across of the wood. Hopefully this will give you a few extra inches to squeeze the brisket on and it will help the moisture from pooling on the top of the brisket.
  3. Nice post. I keep bottle of Steramine tablets under the sink. One tablet into a gallon of distilled water. Decant into spray bottle for sanitizing surfaces. Added bonus is that Steramine solution is recommended to SCUBA line sanitation so I also use it on my CPAP hoses, masks, and humidifiers.
  4. SmoovD

    Kent Rollins

    Kent and Shannon are awesome. "Cackleberries" crack me up. Everytime.
  5. Michael's CG produces outstanding grates. I have one in my Akorn. Thing is built like a tank. It will likely outlive me.
  6. Welcome to KG. I use a Weber Smokey Joe grate in my Jr. It fits on the tabs but cannot sit down on the firebox. Cheap and readily available around me.
  7. Thanks, Mike. Both the SWMBO and I are in this together so we are trying to support one another and check each other in check. The loss mostly has come from switching to low carb, cutting sugars, and removing fast food. I don't even feel like we are "dieting" as much as we are making better decisions.
  8. One month down under new management (low carb and WW) and I can report that I have lost a touch of 20 lbs. The change in diet has been fairly painless. It requires more planning and some will.
  9. These looked so good that I dropped an eye of round roast in the SV two nights ago. I applied a thick layer of Runnin' Wild Brisket rub before sealing the roast. 24 hrs @ 135F before a sear in a cast iron skillet....so tender, juicy, and flavorful. Added a dab of Colman's and all was right in the world. Thanks for the thread!
  10. Our local Winco occasionally stocks El Arroyo branded mesquite charcoal sourced from Mexico and the packaging is very similar to Don Luis right down so the slogan. It is decent and cheap. I have never found anywhere else and it isn't always stocked. If I need lump and they have it I normally pick up a bag or two. Fort Worth has an El Rancho so I may look into the Don Luis brand.
  11. The Sous Vide Everything guys just posted a YT video comparing smoked SV BB ribs. They prepared one rack smoked for two hours @ 140F before a 14-hr SV cook (I don't recall the temp.) and another smoked for two hours @ 140F after the 14-hr SV cook. Their result was the SV before the smoking resulted in a better rib, even though both were good. Awaiting the outcome of your cook, John.
  12. RE: cooking grate Not a fan of the cast iron grate and I love my Akorn SS grate from Michael's custom but for my Akorn Jr I use a grate from a Weber Smokey Joe. In your case, it is more likely to survive the bumps and bruises of travel and cheap enough that if it gets lost, it can be easily replaced.
  13. When the fire burns clean it will exhaust a light blue smoke, not white or grey. I will give the fire at least 1/2 hour after the starter has burned out and I get the lid closed.
  14. Top round can be a tasty cut and your cook looks mighty fine.
  15. When you put them on was the smoke white? If so, the fire was not ready and it will give off an acrid flavor. As far as the cook time, check them after 3.5 hours to check if they are done. St. Louis low and slow are normally at 225F and BB at 275F but I have done both for STL. The important part is that the ribs will be done when they are done. Welcome aboard.
  16. And the results are in. The sausage with olive oil and the soy protein isolate tied for first place. The sausage with the commercial fat replacement in second. Finally, the sausage with NFPM but no added fat was last. Notes- family said that all were good and more than edible. The oil and SPI had a better mouth feel than the commercial product and the final was a little dry and crumbly. My wife and kid didn't mind the commercial product but the xanthum gum leaves a film in my mouth. Verdict- for fresh, bulk sausage to be cooked at that time I will just add some olive oil. For fresh links I will use the SPI. Next up is the smoke test for the SPI. Getting there.
  17. Today is test day for fresh sausage made with chicken breast. Using German Sausage seasoning from Walton's for the test. Made 1 pound each of following: 1-Seasoning plus 1 tsp olive oil 2-Seasoning plus NFPM 3-Seasoning plus soy protein isolate emulsion 4-Seasoning plus commercial fat replacement Results to follow.
  18. Oxtails braised with root veggies is one of my all-time favorite meals. Your cook looks spectacular.
  19. Thanks for the support. 7 pounds down after 1 week. Good start. And my research has led me to the very real possibility of low fat sausage. I have tried a commercial fat replacement product in the past but didn't care for the mouth feel. Today I read about using either flax seeds or soy protein isolate in an emulsion. This emulsion can be used as a 1 to 1 replacement for animal fat. And it supposedly works well with lean protein so turkey or chicken breast can be in play. Off to do some experimenting!
  20. ...and in life. Over the last six years my weight has ballooned and my overall health has decreased. This has been a result of bad decisions followed by more bad decisions. The time to make better decisions is well past due. The Mrs. and I have joined a popular lifestyle/diet plan and are will complete our first week tomorrow morning with a weigh-in. In addition to this plan I have also switched to a low carb diet. Hopefully these changes will become habits, which will lead to a better, more healthy lifestyle. So I have cleaned out the refrigerator, freezers, and pantry. Starting from scratch. Found homes for the unwanted foods so little has been wasted. The biggest issue for me over the past few months I have been really into sausage making. Different styles of bratwurst, kielbasa, German sausage, Italian sausage, and the like are still packed away in the freezers. I have found homes for them but haven't had the time to pack and distribute the frozen, intestine-encased goodies. Now comes the time to begin experimenting with recipes to produce low fat sausage using chicken and turkey. In the past I have made some tasty chicken brats using chicken thighs (with skin) but I would like to refine further to remove more of the fat. Unfortunately, fat is tasty and almost essential to create linked sausages. If anyone has any found any tips or tricks, please share. I will do the same should I find a product or combination of ingredients that fit the bill. I must say that I am fairly excited by this challenge. Happy New Year to all my fellow KGurus!
  21. I have owned one for years. It is a nice cover and plenty heavy duty. IMHO it is considerably better than the KJ cover.
  22. Very nice. Peri Peri bird is one of my favorites. So tasty. Yours looks delicious.
  23. If you can find one, the Akorn Jr is perfect for travel/camping. Small and lightweight yet functional.
  24. Flip the stone so you burning off the previous cook. A high heat burn off will also do the trick.
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