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  #691  
Old 04-03-2021, 11:17 AM
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Trying my first roast beefs in the bradley. Getting conflicting information about duration, but have a 4 probe wireless temp in them so going to go off it. Finished to medium is 150° and well 160° according to its manual, see how long it takes to come to temp.
Pics later
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  #692  
Old 05-01-2021, 03:54 AM
steam26 steam26 is offline
 
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Sausage Santa Maria style with the kettle attachment tonight while I start smoking the brisket on the M1 (overnight finish & 140* hold on the Cookshack Amerique) for Sunday lunch, then picking up a prime ribeye on the way to my dad’s place tomorrow for grilling on the M16 for Sunday dinner.
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  #693  
Old 05-20-2021, 01:55 PM
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Quote:
Originally Posted by Ken07AOVette View Post
Trying my first roast beefs in the bradley. Getting conflicting information about duration, but have a 4 probe wireless temp in them so going to go off it. Finished to medium is 150° and well 160° according to its manual, see how long it takes to come to temp.
Pics later
I do roasts to 132f inside temp. Anything above that is over cooked to me.
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  #694  
Old 05-23-2021, 01:32 AM
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Ready for brisket donairs now.



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  #695  
Old 06-06-2021, 10:12 AM
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Default Smoke pork chops

I enjoy smoked pork chops, then cooked on a barbeque. I have a brine recipe I like and normally brine chops for 2-3 days before smoking or cooking.
In order to have a few chops ready ahead of time for the barbeque at any given notice, can the chops be brined ahead of time and frozen or what would the proper procedure be for this need?
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  #696  
Old 10-27-2021, 12:44 PM
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Default Wild Boar Ham

Was gifted a 5 1/2lb chunk of Boar Leg

So I made a ham. Brined 28 days in Cider brine. Rinsed and dried under refrigeration for 2 days. 60 hours TT of staggered Apple cold smoke in 10 hour sessions with a day between each session to mature.

To finish I decided to get creative with my Instant Pot.

Placed Cold smoked Ham-pretty side down in Instant Pot and filled within 1" of top with cold water. Added a small handful of whole cloves.
Set slow cook setting on medium and let it get to 160F poaching liquid temp. Measuring with my temperature probe set up from my smoker.
Once it hit 160F I hit off button and immediately hit keep warm.

It is holding 161F with the lid askew as a vented cover.


Now I will watch cumulative keep warm timer for 150 minutes which is roughly 30 minutes per lb

Then I will slide the temp probe into the ham and take it to 152F internal.
Refresh in ice bath for 10 minutes and back outside into smoker cabinet no heat or smoke to mellow overnight.

Will be part of a Charcuterie Platter for a wedding celebration in Rocky in early Nov as a surprise for the Groom/Gifter of said meat
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Last edited by omega50; 10-27-2021 at 12:53 PM.
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  #697  
Old 10-27-2021, 04:23 PM
Jim Blake Jim Blake is offline
 
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Looks awesome OMEGA!! Glad to see you posting again!!
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  #698  
Old 10-27-2021, 07:56 PM
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Quote:
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Looks awesome OMEGA!! Glad to see you posting again!!
X2
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  #699  
Old 10-30-2021, 03:10 PM
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Default Beer Mustard Boar

Beer Boar
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  #700  
Old 10-30-2021, 03:31 PM
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Looking good as always, we need some more food cooking around here
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  #701  
Old 12-01-2021, 04:26 PM
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Started my Back Bacon Wreaths
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  #702  
Old 12-01-2021, 08:03 PM
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Quote:
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Started my Back Bacon Wreaths
What do they look like??
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  #703  
Old 12-01-2021, 09:45 PM
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Originally Posted by RandyBoBandy View Post
What do they look like??
They look delicious

Last edited by omega50; 12-01-2021 at 09:50 PM.
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  #704  
Old 12-01-2021, 10:15 PM
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JK
Think a boneless Pork Crown Roast But out of back bacon sliced almost through butter roasted whole loin ring style

Dowel sliced breakfast

Last edited by omega50; 12-01-2021 at 10:32 PM.
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  #705  
Old 12-01-2021, 11:35 PM
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Brown Butter Sage Hollandaise over top to serve
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  #706  
Old 12-05-2021, 12:45 PM
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Default Tasso Fried Shrimp

For the West Final
Beer on ice
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  #707  
Old 12-05-2021, 03:48 PM
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Go Time
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  #708  
Old 12-05-2021, 04:03 PM
Jim Blake Jim Blake is offline
 
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Quote:
Originally Posted by omega50 View Post
Go Time
My oh my that looks totally delicious!!
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  #709  
Old 12-05-2021, 05:01 PM
RandyBoBandy RandyBoBandy is offline
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Quote:
Originally Posted by omega50 View Post
Brown Butter Sage Hollandaise over top to serve
Culinary tip please. Couple weekends ago, I made poached eggs, on brioche and hollandaise. Well, I did it as per internet recipes. It wasn't thickening at all. So. I added another egg into the mixture and about 20 sec's later, it had the texture of mayonnaise Tasted great BUT....it wasn't pourable
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  #710  
Old 12-05-2021, 05:24 PM
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Quote:
Originally Posted by RandyBoBandy View Post
Culinary tip please. Couple weekends ago, I made poached eggs, on brioche and hollandaise. Well, I did it as per internet recipes. It wasn't thickening at all. So. I added another egg into the mixture and about 20 sec's later, it had the texture of mayonnaise Tasted great BUT....it wasn't pourable
Would need to see recipe to comment

But What once was thick is easily thinned
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  #711  
Old 12-05-2021, 08:32 PM
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Quote:
Originally Posted by omega50 View Post
Would need to see recipe to comment

But What once was thick is easily thinned
PM incoming
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  #712  
Old 12-12-2021, 06:53 PM
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Default Back Bacon

Looks like it is cooling down midweek so took advantage of a nice day
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  #713  
Old 12-12-2021, 07:17 PM
pittman pittman is offline
 
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Anyone using a Drumbo smoker here?

Was thinking of getting one so any advice is appreciated.
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  #714  
Old 12-12-2021, 08:12 PM
RandyBoBandy RandyBoBandy is offline
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Dayuum, you made me Google it Sounds like they are brand new around these parts. Here is their FB link https://www.facebook.com/DrumBoQ/ and it seems you have get in line for when it is available https://drumbosmoker.com/
I'm interested
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  #715  
Old 12-13-2021, 09:38 AM
pittman pittman is offline
 
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One of my wife's colleagues is a registered judge for BBQ competitions. He told me that this is what a lotta fellas are using now in competition. Compelling.
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  #716  
Old 02-17-2022, 03:09 PM
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Quote:
Originally Posted by sureshot View Post
Ready for brisket donairs now.



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That’s a great ideas......brisket donairs...mmmmm!!!
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  #717  
Old 04-03-2022, 07:58 AM
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Default Simple breakfast sausage

Co-op had whole pork legs on for $1.26 lb. good time to make some breakfast sausage
6 lbs moderately lean pork
46 gms. salt (1.75%)
2 tsp. marjoram or sage
1 tablespoon fresh coarse ground pepper
2 TBLS brown sugar
1 cup ice water

Grind through coarse blade then fine stuff into 23mm casing twist into links.

I use marjoram because the wife doesn't like sage

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  #718  
Old 05-16-2022, 11:33 AM
Bunker363 Bunker363 is offline
 
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Default Dill pickle sausage

Hey guys, does anyone have an idea or even a recipe they would share for dill pickle sausage? Not pickled.


Thanks!
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  #719  
Old 05-25-2022, 02:19 PM
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Smoked a little wild caught spring salmon today that was swimming in the ocean just a few days ago... Finished with a honey/orange juice glaze.

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  #720  
Old 07-31-2022, 01:36 PM
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Default Moose Inside Round Pastrami Whey/Lipase Cure Reuben Brine

6 hour cold smoke
Delta of 10
Oil poached to 165f
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