shepp Posted August 6, 2016 Report Share Posted August 6, 2016 Took it outta the brine, rinsed it and rubbed it tonight. Vac sealed one piece the other goes on the smoker in the morning. Quote Link to comment Share on other sites More sharing options...
DNP Posted August 6, 2016 Report Share Posted August 6, 2016 Yum. You are way too patient. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 6, 2016 Report Share Posted August 6, 2016 24 minutes ago, DNP said: Yum. You are way too patient. Been to freaking busy to even think about it I've worked 103 hours in the past two weeks.... Quote Link to comment Share on other sites More sharing options...
DNP Posted August 6, 2016 Report Share Posted August 6, 2016 I know how it is. I'm right there with you and haven't even put in a weekend day. The crap part is, the time card still says about 80. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 7, 2016 Report Share Posted August 7, 2016 Turned out alil saltier than I prefer but very good other wise 10 hours @ 225 smoked with pecan wood Quote Link to comment Share on other sites More sharing options...
sketch Posted August 7, 2016 Report Share Posted August 7, 2016 That is perfect looking shepp!! I did some flank and the kids picked black berries for cobler ! Love me some black berries!!! Quote Link to comment Share on other sites More sharing options...
DNP Posted August 7, 2016 Report Share Posted August 7, 2016 Shep, did you desalinate at all after brining? Try soaking in water fro 8 hours after you brine next time. It will take a lot of the salt out. The salt is needed during the brining, but you can remove it before you smoke it. Change the water a couple times while it desalinates. Looks good man. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 7, 2016 Report Share Posted August 7, 2016 4 hours ago, DNP said: Shep, did you desalinate at all after brining? Try soaking in water fro 8 hours after you brine next time. It will take a lot of the salt out. The salt is needed during the brining, but you can remove it before you smoke it. Change the water a couple times while it desalinates. Looks good man. I did not, amazing ribs said to do it my book didn't, I wanted to get it smoked so I didn't do it. I will for sure next time. The one that vac sealed in rub, I think I'm going to rinse it and soak it then vac seal it again. Other than the salt it's amazing, the texture and spices in the rub are awesome Quote Link to comment Share on other sites More sharing options...
unforgiven Posted August 7, 2016 Report Share Posted August 7, 2016 (edited) Chunk o' meat looks good. Just reminded the wife to make some cobbler,yum.yum. Edited August 7, 2016 by unforgiven Quote Link to comment Share on other sites More sharing options...
shepp Posted August 26, 2016 Report Share Posted August 26, 2016 Three one the left home made BBQ three the right hobenaro death dust. My lips are throbbing right now but a good heat and good flavor!! Next time I'll do it on charcoal Quote Link to comment Share on other sites More sharing options...
washguy Posted August 26, 2016 Report Share Posted August 26, 2016 Deathdust....you know you have enough on the meat when your nose is running Thought i had a lifetime bagful...but im almost out...daaamn thats some good heat. Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted August 26, 2016 Report Share Posted August 26, 2016 (edited) 8 minutes ago, washguy said: Deathdust....you know you have enough on the meat when your nose is running Thought i had a lifetime bagful...but im almost out...daaamn thats some good heat. Wash I just regained feeling in my lips Edited August 26, 2016 by shepp Quote Link to comment Share on other sites More sharing options...
washguy Posted August 26, 2016 Report Share Posted August 26, 2016 Wash your hands....dont get the dust in your eyes.....ask me how I know Lol. Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted August 26, 2016 Report Share Posted August 26, 2016 38 minutes ago, washguy said: Wash your hands....dont get the dust in your eyes.....ask me how I know Lol. Wash Remember that chipotle powder I sent you? When I make it in the coffee grinder I have to wear a mask and goggles, ask me how I know lol Quote Link to comment Share on other sites More sharing options...
shepp Posted August 26, 2016 Report Share Posted August 26, 2016 1 minute ago, shepp said: Remember that chipotle powder I sent you? When I make it in the coffee grinder I have to wear a mask and goggles, ask me how I know lol I usually use power free gloves when working with hot stuff when I cut peppers for salsa I wear them. My jalapeños have been the hottest ever this year be interesting to see how hot my hobenaros are. Tooth paste works good to wash your hands with most of it has baking soda in it. Quote Link to comment Share on other sites More sharing options...
washguy Posted August 26, 2016 Report Share Posted August 26, 2016 53 minutes ago, shepp said: I usually use power free gloves when working with hot stuff when I cut peppers for salsa I wear them. My jalapeños have been the hottest ever this year be interesting to see how hot my hobenaros are. Tooth paste works good to wash your hands with most of it has baking soda in it. Damn good idea you got Shepp....toothpaste no crap....awesome....10 -4 on the chipotle powder ...got yours right on the front shelf...good stuff Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted August 26, 2016 Report Share Posted August 26, 2016 You do oil and habañero on this wings? And the less water peppers get the hotter they are. You want less heat...over water. So I've been told. Quote Link to comment Share on other sites More sharing options...
DNP Posted August 28, 2016 Report Share Posted August 28, 2016 Scored a good deal tonight. Was grocery shopping and cruised through the meats section. They had a few different cuts thin sliced in packs of about a pound. Found some eye of round ranging from $10-14 a pack and they were buy one get one free. Noticed the sell through date was today and figured it was worth asking the guy at the meat counter if he'd discount em down a little more as it was 8PM on the sell by date. He had six packs and I told him for a good deal I'd take 4. He slapped some $4 off stickers on em which should have worked out to 4$ off each set of two, but the checker rang it up as $16 off. Wound up with 3lb10oz for about $10! They're sitting in some jerky juice right now and I'll dry em out on the smoker tomorrow. Yum! Quote Link to comment Share on other sites More sharing options...
washguy Posted August 28, 2016 Report Share Posted August 28, 2016 Great find! Speaking of jerky....tonite was it......eye of Willie.....all I can say was Wow....marinade injection was spot on...... . Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted August 28, 2016 Report Share Posted August 28, 2016 On August 25, 2016 at 10:27 PM, DNP said: You do oil and habañero on this wings? And the less water peppers get the hotter they are. You want less heat...over water. So I've been told. I did 1/3c:oil :1/3c rub as I only had 3 drummies. The receipt called for sprinkling again after pulling from the oil I skipped that step. Ive heard that about watering too idk if I believe it. awesome deal in the meat what did you marinade with? Quote Link to comment Share on other sites More sharing options...
washguy Posted August 28, 2016 Report Share Posted August 28, 2016 Great find! Speaking of jerky....tonite was it......eye of Willie.....all I can say was Wow....marinade injection was spot on...... . Wash Baby butt today 5lb. Oakridge rub pecan pellets. 250 till 200 internal Quote Link to comment Share on other sites More sharing options...
beantown Posted August 28, 2016 Report Share Posted August 28, 2016 1 hour ago, washguy said: Great find! Speaking of jerky....tonite was it......eye of Willie.....all I can say was Wow....marinade injection was spot on...... . Wash Baby butt today 5lb. Oakridge rub pecan pellets. 250 till 200 internal Man I have got to get a smoker. Wash that looks awesome! Quote Link to comment Share on other sites More sharing options...
washguy Posted August 28, 2016 Report Share Posted August 28, 2016 22 minutes ago, beantown said: Man I have got to get a smoker. Wash that looks awesome! Great find! Speaking of jerky....tonite was it......eye of Willie.....all I can say was Wow....marinade injection was spot on...... . Wash Baby butt today 5lb. Oakridge rub pecan pellets. 250 till 200 internal Get ya a smoker Quote Link to comment Share on other sites More sharing options...
DNP Posted August 29, 2016 Report Share Posted August 29, 2016 Shep, I skip the extra death dust too. It's hot enough already! jerky marinade: Newcastle, Worcestershire, soy, pepper, garlic, onion, coriander, ancho chile. We'll see how it goes Quote Link to comment Share on other sites More sharing options...
shepp Posted August 29, 2016 Report Share Posted August 29, 2016 35 minutes ago, DNP said: Shep, I skip the extra death dust too. It's hot enough already! jerky marinade: Newcastle, Worcestershire, soy, pepper, garlic, onion, coriander, ancho chile. We'll see how it goes No curing salt or meat tenderizer? Quote Link to comment Share on other sites More sharing options...
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