Jump to content

  1. Bizzie

    Bizzie

  2. CeramicChef

    CeramicChef

  3. Dan F

    Dan F

  4. karacooks

    karacooks

  5. Jack.

    Jack.

  6. aljoseph

    aljoseph

  7. magician

    magician

  8. Muse

    Muse

  9. Remoh

    Remoh

  10. shmckdc

    shmckdc

  • Similar Content

    • By KJKiley
      I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350.
       
      The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for.
       

       
      I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes.  The salsa was left over from a previous cook, but went really well with this dish, too.
       

       
      Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.
       

       

    • By JeffieBoy
      My daughter grabbed up some fresh, wild Sockeye filets at Costco a few weeks ago.  She dropped them into our freezer since she didn't have room in hers.  Yesterday, she asked us to pull two out to defrost for a dinner.  They were just around a pound each. They sat in the sink for three hours at which point she called and advised that she cancelled dinner due to a sudden stomach ailment.  We put them into the fridge then decided today that we should cook them up to prevent spoilage.  This afternoon, I made a brown sugar and kosher salt brine and soaked the fillets for just under two hours.
       
      i fired up the Akorn to about 169 degrees, added some apple chunks and alder chips to supplement and then tossed the fish on.  They have been in the Akorn for about an hour now and I think I am going to go for about three more hours before pulling them off.  The Akorn has been holding steady now at 168-170 degrees F and that has surprised me.  I seriously thought that I couldn't get it to hold that low.  First time doing fish on the Akorn At a temperature this low, so any suggestions are appreciated!
       
      More photos to follow as we finish up.
       

    • By pr0wlunwoof
      So I found a vacuum marinator on Ebay for $65. It's the top of the line home model from the information I found. While there is allot of controversy over the effectiveness of these machine to get marinade into meat I figured what the heck. I need to start marinating more so let's give it a whirl. Gonna do fajita chicken thighs today. If anyone has any experience with these let me know. Finding useful information hasn't been that easy.
       
      I did have to replace the internal vacuum hoses as they were dry rotted, but luckily I had what I needed on hand.



    • By MickeyTheShoe
      Hi All, 
       
      this was my second attempt at a cold smoked salmon. Attempt #1 was a learning curve for sure. I used a tail end of pink salmon (mistakes #1 and #2). I also pressed the salmon under a plate with 2 cans of tomatoes (mistake #3) in a 50/50 salt/sugar dry rub for 48 hours (Mistake #4). Finally I smoked the whole thing for 12 hours (5th and final mistake) on Adler pellets for 12 hours using an A-MAZE-N maze. The end result was something closer to salmon prosciutto in the centre of the fillet and salmon jerkey on the edges. Now, it wasn’t terrible per say. But it was way too smoky, way too salty a d had the wrong texture.
       
      For attempt #2 i went 50/50 salt/sugar dry cure  on a thick, head end piece of fillet from an atlantic salmon. Cured for 24 hours in a vac bag, turned half way through. Rinsed and purged for 30 minutes then dried on a wire rack to form a pellicle for 4 hours. 4hrs of smoke this time around in the KJ. SloRoller set up for indirect cold smoking. We’re having a snow storm up here in Canada right now, but the temp still bumped up almost 20C to 15C ambient inside the smoker. The end result was pretty spot on in texture. Next tine i may take the cure down another 6 hours to 18 hours, but i’m quite happy with the 4hrs of Smoke. The texture was spot on, maybe a little drier than expected but no complaints. 
       
      Please let know if any of you cold smoking veterans have any tips. Im currently equilibrium curing a 3lb piece of pork belly for bacon for next weekend. Planning to smoke in 3 Separate 12 hr sessions. That will be pork belly attempt number 1. 

    • By ret42
      Still fairly new to smoking in general, let alone on the Kamado, but my favorite thing to smoke on the MES was salmon. Despite my best efforts, I never managed to screw it up. Figured with a sale on wild caught Sockeye at Fresh Market, it was a good time to test my luck on the Joe. I started out with the brine recipe here: https://www.smokingmeatforums.com/threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/
       
      Here's the shot after the brine:

       
      My biggest concern was keeping the temperature low. After some suggestions from some of the guys on here, I found the biggest, lumpiest blocks in the bag and started the fire:

       
      Salmon went on the grill immediately to warm up with it.

       
      This was also my first cook with the MEATER Block, so I got to test that out as well. There was definitely some disparity between the two probes, but I'm going to give them a few more rounds before I write em off. I'm curious what anyone else's experience with these is.


       
      Mandatory. Huge fan of bourbon, and coffee, and stouts. If you haven't had anything from Alltech Brewing, I highly recommend it!

       
      Almost done

       
      And complete.

       
      Graph of the finished cook from the MEATER app. I may have fallen asleep towards the end, there. Notifications weren't super notifying.

       
      I'd definitely call this cook a flying success. If I keep this up I may even sell the MES.
×
×
  • Create New...