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Topics - gregbooras

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1
Beef / Smoked Prime Ribeye Steak with Bone
« on: July 19, 2018, 07:14:26 PM »
Hey Guys,
I was at Costco today and they had 2lb Ribeye steaks with the bone. The one I bought was slightly less than 2lbs around 3" thick.

Since I have never done this before, also what can I expect the smoke time to be?
My thoughts are to put it in the smoker at 220 degrees until it hits around 135-140 degrees and then reverse sear on the grill.

Has anyone done this before with this cut of meat?
Open to suggestions!
Best Greg

2
Upgrades / Big Red - Install on 3D with Photos
« on: July 04, 2018, 12:04:02 PM »
I installed the new Auber - Big Red WiFi-equipped controller today on my 3D smoker. To get the job done all you need is a small regular and Phillip's  screwdriver.
First remove all the screens (total of 7 - there is not a screw by the switch). Next remove the two power connection from the old controller and the two wires on the right (connector SSR), next unplug the connector labeled SIN1.

Set the old controller aside (you are done with it). First install the new gasket that came with the new Red controller. Then connect the two power connectors, then insert the two bare wires into connector SSR and screw down. Next plug in the connector to PT1 on the left.
Next step line up the new controller with the screw holes and using the new washers that are supplied, screw down the new controller.

That's it pretty straight forward. All you need to do next is to setup the app with you cell phone, connect with the new controller and you are ready to smoke.
Best Greg


3
Happy 4th of July everyone!
Best Greg

4
I have on ordered the new Wireless update for my 3d, so this is my final smoke with the old controller.

1 Rack Smithfield Baby Back Ribs - remember to remove the membrane.
Yellow Mustard (coat both sides of the ribs)
BBQ Seasoning (coat both sides of the ribs) - place in refrigerator overnight covered with foil.

1 Large potato (poke holes, rub with oil and then season with sea salt, pepper and dry roasted garlic)
2 ears corn cob (put in the last two hours)

Use 3 oz. of your favorite wood, I like Pecan, also place half loaf pan ¾ full with water.
Place the ribs on the top two racks, potatoes on the bottom. Set smoker to 235 degrees and leave alone for five hours. 

Check at 5 hours, at this point you can add sauce or not (give it another 30 minutes if needed).
Best Greg

5
Beef / Brisket in 5.5 hours Texas Style!
« on: May 28, 2018, 12:32:30 PM »
For years I have been smoking briskets low and slow and they always turned out great. But after traveling through Texas a couple of years ago I discovered there was another way. I had the chance to visit with some of the pit masters and the one that of the best best brisket I had was from John Mueller. John comes from a very famous BBQ family in Texas and many of the great pit masters have worked for the Muellers at one time, including Franklin. Anyways, John does his brisket at temps up to 270 degrees. Blacks BBQ does their briskets at 375 degrees!

Anyways, I have finally settled on 265 degrees for my briskets. For the brisket after trying some of the high end mail order, my brisket of choice is a Prime Brisket from Costco. Cost is around $40-50 for a 11-14lb cut. The Prime is such a good cut of meat I no longer brine the brisket or inject.

Brisket
11 lb. prime brisket from Costco

Wood:
5.5 oz. Pecan

Quick Tender:
Apply and allow to sit for 30 minutes, rinse well and then pat dry & apply rub

Rub:
3 T Pickle Juice/3 T Yellow Mustard
Rub 7 Parts Black Pepper, 3 Parts Kosher Salt, 3 Parts Lawry’s, 1 Part Garlic

Directions:

Apply yellow mustard and then the rub, place in refrigerator overnight

Place in smoker at 265 degrees with the fat side down.

Once it hits 200-202 degrees test to make sure it is tender, remove from smoker. Place the brisket in pan covered with foil (add 1-2 cup Au Jus) place back in the smoker at 160 degrees, until dinner time. Note held in smoker for 4 hours at 160 degrees.

* Took 5.5 hours to come up to 202 degrees, excellent brisket.
Give it a try I think you will enjoy the results.
Best Greg

6
Appetizers and Side Dishes / Pickled Eggs Sweet and Spicy
« on: January 07, 2018, 04:37:01 PM »
Last month I bought a gallon gar of Famous Dave's Signature Spicy Sweet and Hot Pickles. Found them at Costco for less than $6.00 and they are the best. They are sweet and have just a touch of heat. Heck I am using them instead of pickle relish and they are excellent for grilled cheese sandwiches.
The juice is also excellent and really good for you, I have been using pickle juice for brisket, but thought hey what about using it for pickled eggs.

Any way I saw a few recipes on internet that used pickle juice to pickle eggs and thought, wow how about sweet and spicy pickled eggs....

Note the picture only shows 9 eggs, I had to boil a few more.

Here is the recipe:
1 Liter Jar (32 oz size)
12 medium - large eggs (boiled and peeled)
2 cups of Famous Dave's pickle juice

Directions:
Add eggs to jar, add juice, put in the refrigerator and wait a week for the first test!

*Note when you first put the eggs in the brine they will float. But after two days, as they start to take on the brine they submerged completely.

Best Greg

7
Anything Goes!! / Happy New Years
« on: December 31, 2017, 05:26:45 PM »
From my family to your's, may 2018 bring you health, joy and prosperity!
Best Greg

8
Appetizers and Side Dishes / Smoked Pickled Sauage
« on: December 31, 2017, 04:17:35 PM »
This will be my first shot at the smoked pickled sausage. After reading 30+ recipes, I put together a recipe that looked like it would be good. If this works well I may also pickle some eggs and next time smoke the sausage in my 3d!
Now I just have to wait 5 days to see what the result is.

Smoked Pickled Sausage

Ingredients:
13 oz. Roasted Garlic Smoked Sausage (Kiolbassa Smoked Meat - Texas) sliced 1” chunks
½ sliced sweet onion (then cut in half again)
1 ½ cups apple cider vinegar
½ cup water
1/3 cup brown sugar
2 t. pickling spice
1 t crushed red peppers
1 t minced garlic
1 t sea salt

Directions:
Clean a 32-oz. jar and lid and set aside. Slice the sausage into 1” chunks and then slice the sweet onion. Add some onion to the jar then sausage and the repeat.

Next add the remaining ingredients into a saucepan and bring to a boil. Reduce the heat stir and then simmer for 10 mins. Remove from burner and allow to cool for 20 minutes. Pour the liquid over the sausage and onions. If there is still room in the jar top off with additional apple cider vinegar.

Place in the refrigerator and leave alone for at least 5 days, this will keep in the refrigerator for about 2 months.

9
Poultry / Smoked chicken wings with Jerk & Texas BBQ Rub!
« on: December 30, 2017, 11:16:15 AM »
I used wings from Costco and I think they were the best yet. They were juicy and had just the right amount of heat!

Ingredients:
36 chicken wings
1 T. Grace Jerk Seasoning
3 T. Olive Oil
3 T. yellow mustard

Seasoning:
Texas BBQ Rub

Brine:
1-gallon water
1 cup kosher salt
½ cup brown sugar

Wood:
2 oz. pecan

Brine the chicken for 3 hours in the refrigerator, remove and then rinse. Combine Jerk seasoning, olive oil and mustard in a 2-gallon zip lock, add the chicken and put in the refrigerator overnight.

When you are ready to smoke, remove the chicken and place on the smoking rack. Sprinkle the top of the chicken with the BBQ rub (I just do one side, if you want it a bit hotter you do both sides).

Place in smoker at and smoke at 250 degrees for 2 hours, pull and place on a hot grill for about 3-4 minutes per side, until crispy. 

10
Desserts / Molasses Cookies!
« on: December 23, 2017, 10:59:50 AM »
These are easy to make and stay a bit soft in the center. Great with coffee, tea or even beer :)

Molasses Cookies
Ingredients:
•   1 ½ stick unsalted butter
•   ½ cup super
•   ½ cup brown sugar
•   1 egg
•   ¼ cup molasses
•   2 ¼ cups AP Flour
•   2 t baking soda
•   1 ½ t cinnamon
•   1 T ground ginger
•   ½ t sea salt
•   ½ t ground cloves
•   1 ½ t vanilla

¼ cup sugar used to roll the cookies in.

Directions:
Preheat the oven to 350°F. Line two baking sheets with parchment.

In a bowl, using a hand mixer cream together the butter, sugar, vanilla and then beat until light and fluffy, 3-5 minutes. Add the egg to the mixture until thoroughly incorporated. Beat in the molasses.

In a large separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated. Place in the refrigerator for 30 minutes.
Using a cookie scoop or 1 T spoon, scoop and then roll into a ball, roll in sugar and then place on the parchment-lined cookie sheet. Space the cookies at least 2-3 inches apart and then lightly flatten with a bottom of a drinking glass. Bake the cookies until set, about 10-12 minutes and then place on a cooling rack.

This will make 50 cookies.
Best Greg

11
Toppings - "No Boundries!" / Big Mac Pizza
« on: December 23, 2017, 10:33:50 AM »
*Note I have been making my own pizza dough for over 30 years. I have tried par-baked crusts and I have always been disappointed until now. I found Brooklyn Bred Pizza Crusts at my local Publix grocery store and it is a amazing. The photos below are with that crust, check out your local grocery store to see if they carry the brand, they have been making pizza dough since the 1930's, using 00 flour.
*Note since this is a par-baked crust, I baked the pizza at 450 degrees.

Ingredients:
½ lb. ground beef (add to pan with some salt pepper, cook until done and then drain and allow it to cool).
3 oz. grated mozzarella cheese
3 oz. grated cheddar cheese
¼ cup chopped sweet onion
¼ cup chopped sweet dill pickles
1 ½ cup shredded lettuce
Sesame seeds

Sauce:
French Dressing & Big Mac Sauce

Big Mac Sauce:
½ cup mayonnaise
2 T French dressing
6 t sweet pickle relish
2 T finely minced sweet onion
1 t apple cider vinegar
1 t sugar
1/8 t sea salt
Crust:
12” pizza skin

Instructions:
Preheat pizza stone in oven at 500 degrees for one hour. Stretch pizza skin to 12” diameter, brush some water on the rim of the crust and top with sesame seeds. (If using baked crust, you can cook on a rack at 425)

Next lightly spread French Dressing sauce on the pizza skin. Add meat, then onions, then cheese and finish with the dill pickles.
Bake for 6-9 minutes until the cheese is melted (check bottom, don’t burn) remove from oven and then cool on a rack for 4-5 minutes.  Apply Big Mac Sauce and then top with lettuce, then sprinkle with sesame seeds.

12
Pork / Baby Back Ribs - Vietnamese-Style
« on: December 23, 2017, 10:24:23 AM »
Ingredients
1-2 racks Baby Back Ribs

Marinade Makes 2 Cups:
6 T BBQ sauce
2.5 T Fish Sauce
2 T Key Lime Juice
2 T Moore’s Marinade (you can use soy)
6 T Brown Sugar
2 T Tamarind – Date Sweet & Sour Sauce
5 T Ketchup
3 T Apple Juice
2 t minced garlic
1 t ginger paste
1 T rice vinegar
½ t onion powder
1 T honey
2 T lemon grass cut up very fine (you can also use the paste)

Wood:
3 oz. Kiawe

Smoker:
235 degrees

Directions:
Add all ingredients into a small sauce pan mix well and simmer over low heat for 20 minutes. Place ribs in 2-gallon zip lock bag along with 1.5 cups (reserve ½ cup) of the marinade and place in the refrigerator for 2 hours.
Smoke for 5 hours, remove from smoker and then apply left over marinade. Please back in the smoker for 30 minutes. Remove, cut and then sprinkle with sesame seeds.
Enjoy!

13
Anything Goes!! / Happy Thanksgiving Guys!
« on: November 22, 2017, 04:57:55 PM »
Just put my 14 lb bird in the brine.

From my family to yours - Happy Thanksgiving!

14
Hey Guys,
My 3d is now about 1.5 years old and the cover is shot. I looked on the Smokin-it site but did not see a replacement cover that would fit the 3d and also cover the Stephanie Cabinet below.
Any thoughts of a cover that will work?
Best Greg

15
Poultry / Beer Brined Jerk Chicken Wings
« on: September 03, 2017, 01:05:01 PM »
Ingredients
12-24 chicken wings
2 T. Grace Jerk Seasoning (use 1 T for 12 wings)
2-3 T Yellow Mustard

Wood:
2 oz. Oak
Brine:
24 oz. beer (2 bottles)
40 oz. water
6 T  sea salt
½ cup brown sugar
Use a water pan!

Add chicken to the brine mixture and brine for 2 hours, remove from brine and rinse. Add olive oil and mustard into a one gallon bag, add chicken and mix until chicken is coated. Place in the refrigerator for 4 hours or more.

Remove chicken from the refrigerator place in smoker on the second rack slot from the top.  Smoke for two hours at 250 degrees, remove and then reverse sear for about 1-2 minutes per side on your grill.

I like it served with Duck Sauce or Sweet and Sour sauce. Tonight's dinner was wings, sweet and sour sauce for dipping, home made beans and scallop potatoes.

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