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thirdeye

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thirdeye last won the day on May 20

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About thirdeye

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    Sr HotSpotOutdoors.com Family
  • Birthday 11/21/1956

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  • Location:
    Home on the range in Wyoming
  1. Yes spray it, or wipe it down with an oiled paper towel before you use it. I use a little ball of aluminum foil to scrub them after the cook, but while they are still warm. They make disposable grill topper grates that are handy too when you are cooking something that is going to be really messy.
  2. You will get plenty of recipes for a brine or injection, or even an injectable brine which work good for turkey breasts. A common injection are the store bought ones you see in sporting goods stores in the cooking section. All kinds of flavors from Cajun, to Honey Butter, Garlic & Herbs, etc. Some even come with a free syringe. Some simple injections you can make are apple juice (plain or jazzed up), beer with seasonings, a doctored up chicken broth and one of my favorites a Lite Apple Brine. Since it's injected I like lower salt than you would use for an immersion brine. My Lite Apple Brine's ratio is 1 gram of canning salt mixed into 1 ounce of apple juice. If you buy an 8oz bottle of apple juice, just add 8 grams of canning salt, shake it and you are ready to inject. Years ago I asked Old Dave, an online friend, for help on an injection for a pastramied turkey breast recipe I was developing. He sent me a modified version of Shakes Injectable Brine, which is fancier than my Lite Apple Brine.... and guess what, I really like it too. Here is the recipe... and if you want to read more, I'll have the link to my write-up below. BTW, I was skeptical of the cloves, but I tried the first one following the recipe and it's good. My only variation is I'll use agave nectar instead of the honey sometimes. Old Dave's Poultry Injectable Brine, based off of "Shakes" Injectable Brine. 32oz clean water (non-chlorinated and not softened) 1/4 cup pickling salt 2 teaspoons of TenderQuick 1/3 cup clover honey 3-4 bay leaves 1/4 teaspoon ground cloves 1/2 teaspoon pickle spice Heat it up in a sauce pan but do not boil. For a 12-15 pound turkey, inject 2 oz in each leg, 2 oz in each thigh, and 4 oz in each side of the breast. 16 oz total per turkey. I like to do the injection at least 8-10 hours before the fire. My Pastramied Turkey Breast write-up can be found HERE EDIT, you smoke them until the internal is 165° to 170°. An injection will help keep them moist even at the 170° temp. I like a mix of cherry and hickory, but keep the amount gentle. Apple would be a safe bet for your first one and you can always use a stronger wood next time.
  3. My Sam's carries chuck rolls, but they live in the walk-in cooler. Mostly restaurants buy them for grinding their own burger. My Sam's has a menu board listing the things not stocked in the meat case... but when in doubt ask. Another heads up, my Sam's recently started carrying USDA Prime beef. It's about .20 higher than their choice and worth every penny. Look at the marbling on this brisket point.
  4. You can do the same recipe with pork butts too.
  5. Chuck is a good cut for making pulled beefs, I would recommend a foiled finish to really braise it tender. Plus you will get some great foil juices which can be poured back into the pulled meat for additional moisture. The best value would be to buy a chuck roll, it's a 18 to 20 pound boneless roast, and you just slice it into manageable pieces. Another alternative is something like pepper beef, it's cooked with dry soup mix and a jar or two of Peppercinni, which has vinegar that helps with tenderness. The combination of flavors is pretty nice, I shred the meat and remove the stems from the peppers so it can all go on a bun or in a flour tortilla... and you have plenty of juices for dunking.
  6. The secret is in the mixture itself and the forming of the patties. Since the fish is already cooked the pan frying of the patties is pretty easy and quick. I always make 6 or 8 extra, and after forming I'll let them firm up in the freezer then vacuum seal them in packs of two. I thaw them in the fridge and then fry them, it's hard to tell them from fresh made and you can have dinner ready in less than 20 minutes. You might be able to go ahead and fry the extra ones, then vacuum seal but I've never tried that.
  7. Sorry I don't. I do know that some folks use a sweet pickle (a brine type cure that has sugar) and in addition to immersing the ham in the liquid, they also inject some especially around the bone.
  8. When I first joined this forum one of the first recipes I tried was called Walleye Cakes Cheffrey, and still use a version of it. Here is an OLD THREAD that has several recipes including the walleye cakes and my recipe for salmon cakes. Also has some photos that follow the prep and cooking.
  9. Thanks for the kind words. Here you go, this is my BUCKBOARD write-up (for butts, loins and chops), and the method I prefer for BELLY BACON.
  10. Good advice ^^^... for pulled pork, probe for tenderness and let that be your guide. And actually, there is nothing wrong with sliced pork butt, but even then the internal will be in the 180 to 190° range. I like the "bone wiggle" test too. To quote a guy on another BBQ site "BBQ isn't rocket surgery" Heheheheee. I'm that guy!
  11. I think the photo is deceiving, those slices are about normal length. I don't use the slicer guide until the very end, so that just gives me a little extra length. Yes, Buckboarded loins are a cross between Canadian bacon and city ham. If you buckboard a pork butt it's a little fattier, and if you Buckboard chops they resemble smoked chops from the butcher shop. Here is a slice of a still-warm Buckboard loin, and below is a boneless Buckboarded butt.
  12. Usually smell is the indicator of bad food. I don't think you would notice any off flavor because of the curing and smoking process... that would disguise it. Glad you didn't have any adverse effects and you did get to experience the method from start to finish. If you ever want to give dry cure belly bacon or Buckboard bacon a try I have some great recipes.
  13. You know, I seem to get a better product with the dry cure bacon at home, it it's way more convenient to prep, overhaul etc., but I bet 80% of all the store bought bacon is wet cured, and we've eating it for years.
  14. Hehehe. That's why TV dinners have dividers. Now peas and mashed potatoes are another thing.
  15. ...And the calibration of the thermometer can be traced to the National Bureau of Standards, right?