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Messages - SuperDave

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1
What type of tree do you use? / Re: Ornamental Cherry ???
« on: May 13, 2018, 03:28:49 PM »
This would be used a year from now.  Also there seems to be a endless supply of Choke Cherry tress around would they be okay??  Just trying to get tons of free wood  ;) ;)
One of my friends in Iowa is mailing me some choke cherry out of his yard and he swears by it.  I can't comment on it yet.  He also goes on and on about the smell of it. 

2
Fish / Re: Finally have my #3 dialed in for the way "I" do salmon
« on: May 10, 2018, 01:05:35 PM »
You sure know how to hurt a guy with pictures.  Lol. Glad things are starting to work the way you want.  My buddy and I plan on trying for some Kokes the middle of next week. 

3
Beef / Re: Beef Riblets - Flanken
« on: May 03, 2018, 10:22:25 PM »
The ones I get are cut thin, about 3/8”. I usually grill them hot and fast. I was just wondering if anyone had put them in the smoker.

4
Beef / Beef Riblets - Flanken
« on: May 03, 2018, 06:02:22 PM »
Has anyone smoked these before?  Any info would be greatly appreciated.


5
Model 2 & 2D - The Middle Kid / Re: How much meat can it hold?
« on: May 03, 2018, 04:16:31 PM »
And FYI, a full rack of Costco ribs won't fit in a #2 without being cut. 

6
Model 2 & 2D - The Middle Kid / Re: How much meat can it hold?
« on: May 03, 2018, 04:13:35 PM »
Can I do 2 butts and a packer brisket?
If you are looking to do that much at the same time, you'll want the 3 or 3.5.  These smokers like airflow.  What the smoker can hold doesn't really relate to what will turnout well in it. 

7
Anything Goes!! / Re: Error Message -H-
« on: May 02, 2018, 03:09:33 PM »
The -H- in the meat probe window indicates the probe plug is not being recognized by the controller.  It could be a loose connection or bad meat probe.  Start by tightening the fitting on the back of the meat probe and plugging it in securely.

8
Fish / Re: Canning Day At My House
« on: April 29, 2018, 09:09:44 AM »
3 – 4 jars (1/2 pint) canned Kokanee – drained
*1/3 -   - ½ cup mayo
*¾  - 1 cup finely crushed crackers (I mix saltines & ritz)
3 chopped green onions
1/3 cup chopped jalapeno rings (from a jar)
2 Tbsp chopped cilantro
½ tsp garlic powder
¼  tsp cayenne pepper
1 Tbsp parmesan cheese
1 egg
Salt & Pepper
Makes 10 – 12 patties

*Fish will vary in moisture content so these are approx. only.  Adjust amounts so that the mixture is firm and binds well.
Mix all ingredients and allow to rest for about 15 minutes in the refrigerator. Form patties.  In a large frying pan over medium high heat, heat ½” of oil.  Add patties (3” dia. X ½”) to hot oil and cook for 3 minutes each side.   Serve with your favorite homemade tartar sauce.

9
Pork / Re: Pork Sirloin Tip Roast
« on: April 26, 2018, 01:49:49 PM »
The roasts are leaner than lean. Brining wouldn’t hurt. I concur with Brian’s recommendation.

10
Pork / Re: What cut of Pork is this?
« on: April 24, 2018, 09:17:48 AM »
Looks delicious.

11
Beef / Re: Tri-tip to temp before S1 hit 200?
« on: April 18, 2018, 06:50:39 PM »
Erik, now that you have one under your belt, think wood quantity relative to smoke time.  If smoke time is less than 2 hours, I tend to go with 1 oz. to 2 oz. depending on the meat being smoked. Long smokes like pork butt and brisket are in the 8 oz. range for me.


12
Beef / Re: Tri-tip to temp before S1 hit 200?
« on: April 15, 2018, 08:21:28 PM »
90 minutes to get to 190 is a bit peculiar.

13
Model 3 & 3D - The Big Brother / Re: My First Mistake = maybe
« on: April 15, 2018, 07:12:59 PM »
It's the kind of mistake that can convince a guy to quit foiling or at least ask oneself, "Why do I care if the floor of my smoker is clean?".  FWIW, I ask myself that question often but haven't made the mistake of forgetting to force me to make a decision change. 

14
Beef / Re: Brisket question for you experts....
« on: April 12, 2018, 04:53:04 PM »
Quote
Lazy Q or not, at some point you have to be vigilant and actually check the meat for proper doneness.

Experience tells me otherwise, They will either be done, perfectly done or "would have been perfect and hour ago" I don't make bad brisket. I make freaking awesome brisket. There are a few members here that have eaten it.
Why would you be okay with, "it would have been perfect an hour ago"?

15
Beef / Re: Brisket question for you experts....
« on: April 12, 2018, 09:52:52 AM »
If you season then smoke ten briskets of similar size, at the same time and temp not all ten react the same. Six will be perfect, 2 will be slightly under done and 2 will be just about over done.

You may bot notice this because your smoking one at a time and get 5 or 6 perfect ones in a row. I smoke piles of meat and the variation is obvious. They all cook up differently, the trick is to stay consistent in your method. If you are constantly changing your technique you have no way of knowing what is affecting the final product.

Personally I sleep through any stall that may happen. I put them on at 12 noon, 216 degrees and take them out at 0600. Sixteen hours of cooking, the first 8 with smoke.
18 hours?
Lazy Q or not, at some point you have to be vigilant and actually check the meat for proper doneness. 

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