Grilled burgers tonight, but had a cast iron griddle on the grill grates. Really good way to hold flavor and get a really even cook. I like it.
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Grilled burgers tonight, but had a cast iron griddle on the grill grates. Really good way to hold flavor and get a really even cook. I like it.
If any of you guys are looking for a good BBQ sauce, I just recently launched a cottage food business called Bent Tree BBQ. I primarily take orders through my Facebook page, but I will be bringing some stock with me to RhinoDawg's tent this Saturday if you'd like to try some before you buy. I have 3 recipes at the moment:
Original - like a table sauce, only better. Kid friendly and good on anything. It's the recipe that inspired me to start the business. $8 for a 12oz bottle
Settle Down Now - Texas-style sweet-heat sauce. Sweet up front with just a little kick at the end. Great for basting ribs or with a brisket. $8 for a 12oz bottle
Rowdy - If you like something a little bit out there, this one's for you. It's been described as part Caribbean Jerk with a BBQ flair. It's fruity and sweet, but also pretty spicy thanks to the habanero and a few other peppers. Great for pulled pork, hot wings, and BBQ shrimp. $9 for a 12oz bottle
I have now learned that I like New York Strip the best of all the cuts of steak I cook at home. Pull off the grill at 133 and let it carry over to about 137. Tender, juicy, but I do impart a lot of flavor with kosher salt overnight, coarse black pepper, and garlic butter when I pull the steaks.
Best cut for the money and my ususal go to. You lost me at kosher salt. I never guessed you were Jewish.:icon_razz:Quote:
Originally Posted by techman05
The Hebrews did get a few things right.Quote:
Originally Posted by PawDawg
The word "Kosher" on a label is a gimmick. Morton Salt has a U with a circle around it....
The circled U or OU symbol on food labels is a kosher trademark indicating that the product is in accordance with Jewish dietary laws. The mark helps consumers keep a kosher kitchen when lacking firsthand knowledge of food processing procedures.
Salt is salt.
I just like that the granual is larger. I couldn’t care less about the rest of it
i'm pretty sure it's the size of the grains and the lack of iodide that makes it "kosher salt". it's not a gimmick. it's just the way people know that particular style of salt.
No. Kosher has nothing to do with the "style". As I noted above, kosher is indicating that the product is in accordance with Jewish dietary laws. That is done in various ways on the labels various foods. Example: Morton table salt is kosher, but they also have a marketing scheme (gimmick) that labels one of their products as "course kosher salt".Quote:
Originally Posted by arkansasbob
there seems to be some confusion here. you "refuted" my claim while providing evidence that supports it. i know what the word "kosher" means without context. but "kosher salt" is course grain salt without iodide.Quote:
Originally Posted by PawDawg
Sea salt is grain salt w/out iodide, but it's not kosher.Quote:
Originally Posted by arkansasbob
i guess you proved me wrong...
https://en.wikipedia.org/wiki/Kosher_salt
The hot dogs at the Joe are definitely not Kosher.
Not sure they are hot dogs either
They might of been...Quote:
Originally Posted by techman05
Definitely not possum - not greasy enough...
Time to put new techniques to the test. Dry brining with baking powder and salt. Supposed to yield a nice crispy skin on smoked turkey. Churchwide T-giving meal this Sunday.
definitely let us know how that works out (and share the recipe if it's good).Quote:
Originally Posted by techman05
Turkey turned out great. One change I will make is to flip the bird in the pan and dust the opposite side one more time a couple of hours prior to smoking. Baking powder sluffed off overnight. I prefer Tony’s injection to Zataran’s, but the Z was good. After resting and carving, a little extra melted butter and Tony’s or home made rub over the top does the trick. Best render of the skin I have ever gotten yet.
Did you use kosher salt?;)Quote:
Originally Posted by techman05
I think it was sea salt
Any of you cook a brisket on an electric smoker? My dad tried one for first time and it came out very pot roasty. Is that just the nature of that style cooker or can you get around that with prep it technique?
IMO, brisket is difficult to keep moist. Low and slow in the oven seems to be fool proof using coke, sprite, etc. to keep it moist. I've had them turn out good on the grill or smoker with no direct heat, but not every time. The cut of the brisket is most important. They just cost too much to experiment on/with. Cooking butts is the least expensive way to experiment.Quote:
Originally Posted by techman05
I have some extra deer meat that I'm making jerky out of. Anybody done this? I've read some about it, but the first batch didn't turn out the way I wanted it to.
We are going to experiment with venison jerky soon. I’ll let you know how it turns out,
I've never personally cooked one on an electric smoker, but I've eaten a brisket that was cooked on one. I would describe it similarly, so it may have something to do with how the electric smokers work. I've never owned one so I can't really offer much more than that. I cook all of mine on a stick burner.Quote:
Originally Posted by techman05
Picking ones with good marbling will help, but cooking to how the brisket feels rather than internal temp and letting it rest properly before slicing are the biggest keys to moist brisket. I've smoked selects and primes at the same time and you can't tell the difference when they're done.Quote:
Originally Posted by PawDawg
There are a lot of factors that went into this brisket not measuring up. Some things I realized after the fact. Smaller brisket that cooked too long. Grass fed beef, so no marbling. No water pan, so no moisture. Cooked so fast he didn’t even wrap it with butter, tallow, or anything else to reintroduce moisture. Basically every rookie mistake in 1 cook.
That’ll do it!
My next door neighbor was cleaning out some stuff last year and gave me a Cobb Grill they had used for camping. Pretty cool setup, but the accessories are very expensive.
https://www.cobbgrillamerica.com/col...bb%20barbecues