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Old 06-17-2012, 11:49 AM  
crispystl420 crispystl420 is offline
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Brinkman smoke n grill

Anyone ever use one of these for smoking ? I just want something cheap to practice with.
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Old 08-27-2012, 08:14 PM   #151
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Do you keep a journal?

I'm thinking of starting to journal the things I do so I have a good record of what worked and what didn't. I've been trying new rubs, cooking methods, etc. so often, I kind of lose track of the changes that I liked versus the one I didn't.
I keep a cooking log. Weight of the cut, where I bought it, airflow % (vents), external temp, wood, rub blend, internal temp/time, sauce, and a final summary. Through it I've developed a base for my rubs/glazes/sauce so if I want to change something up it's an ingredient here or a profile there and not just mixing and matching.
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Old 08-28-2012, 03:32 AM   #152
Flachief58 Flachief58 is offline
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Damn, three times a week!? It is too time intensive for me to do that while working but props to you man.
During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.
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Old 08-28-2012, 03:54 AM   #153
Flachief58 Flachief58 is offline
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Originally Posted by jspchief View Post
Do you keep a journal?

I'm thinking of starting to journal the things I do so I have a good record of what worked and what didn't. I've been trying new rubs, cooking methods, etc. so often, I kind of lose track of the changes that I liked versus the one I didn't.
When I started I did, but i've settled into flavor profiles I like for most everything I cook so now it's second nature. Now I have people buying meat for me to cook for them and there are never any leftovers, that's all the conformation I need to know I'm doing it right.
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Old 08-28-2012, 04:26 AM   #154
KCUnited KCUnited is offline
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Any of you guys do any curing? I cured this pork loin for 6 days for some back bacon, smoked at 175. I enjoyed it and want look into curing some other cuts.

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Old 08-28-2012, 07:30 AM   #155
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Any of you guys do any curing? I cured this pork loin for 6 days for some back bacon, smoked at 175. I enjoyed it and want look into curing some other cuts.

I do a fair amount. I cure venison sausage, I cure salmon. I've not done a ham though it looks good. I made a shitload of venison sausage last fall. Probably 20 lbs. My freezer died and it all went bad. Dammit!!!! I will be making another huge batch first rainy sunday this fall.
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Old 08-28-2012, 07:33 AM   #156
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I do a fair amount. I cure venison sausage, I cure salmon. I've not done a ham though it looks good. I made a shitload of venison sausage last fall. Probably 20 lbs. My freezer died and it all went bad. Dammit!!!! I will be making another huge batch first rainy sunday this fall.
With Matt Cassel at QB, every Sunday this fail is going to be rainy...
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Old 08-28-2012, 07:35 AM   #157
htismaqe htismaqe is offline
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Originally Posted by Flachief58 View Post
During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.
Cheater!

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Old 08-28-2012, 07:36 AM   #158
htismaqe htismaqe is offline
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And you can't have too many grills and smokers... Everything from the bobber hibachi for grilling flank steak (yeah, you want the coals hot and close!), to a side-fired smoker, to and electric bullet, to a charcoal bullet, to a weber, to a two-sided gas/charcoal grill. Yeah, you DO need them all!

Tell her.....
I was watching DD&D last night and he was in Mississippi with some Chinese family.

They had the "grills" setup in their carport - 4 giant, gas-fired woks. Food looked absolutely incredible.
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Old 08-28-2012, 07:54 AM   #159
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I do a fair amount. I cure venison sausage, I cure salmon. I've not done a ham though it looks good. I made a shitload of venison sausage last fall. Probably 20 lbs. My freezer died and it all went bad. Dammit!!!! I will be making another huge batch first rainy sunday this fall.
So you shot the deer then cured it, shit that's all you had to tell Nucky. Actually, that sounds really good. I cure a fair amount of salmon as its my wifes favorite. I haven't gotten into sausage but I'd like too./sig potential. I'd also like to play around with cold smoking some cheeses.
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Old 08-28-2012, 08:11 AM   #160
tooge tooge is offline
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So you shot the deer then cured it, shit that's all you had to tell Nucky. Actually, that sounds really good. I cure a fair amount of salmon as its my wifes favorite. I haven't gotten into sausage but I'd like too./sig potential. I'd also like to play around with cold smoking some cheeses.
yeah, I like experimenting some. Particularly with fish and sausage recipes. I've pretty much got my ribs, butt, and brisket where I like them. The strangest thing i've heard of being smoked was a guy Phobia knew that smoked hard boiled eggs. One thing I've been wanting to try is curing and then smoking some catfish. Never know till you try i guess.
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Old 08-28-2012, 08:24 AM   #161
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yeah, I like experimenting some. Particularly with fish and sausage recipes. I've pretty much got my ribs, butt, and brisket where I like them. The strangest thing i've heard of being smoked was a guy Phobia knew that smoked hard boiled eggs. One thing I've been wanting to try is curing and then smoking some catfish. Never know till you try i guess.
I read about someone smoking some water and freezing it for ice cubes for their bourbon, maybe I read that here, I can't remember.

I'd like to get into some charcuterie, I got a rock wall dungeonesque basement that stays pretty cool that I can envision with hanging hams and sausages.
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Old 08-28-2012, 08:35 AM   #162
htismaqe htismaqe is offline
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I read about someone smoking some water and freezing it for ice cubes for their bourbon, maybe I read that here, I can't remember.

I'd like to get into some charcuterie, I got a rock wall dungeonesque basement that stays pretty cool that I can envision with hanging hams and sausages.
Yep, it was here. I remember reading about the ice cubes here.
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Old 08-28-2012, 12:33 PM   #163
Flachief58 Flachief58 is offline
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I've been known to play around with brisket too.. That was a good day. I was smoking for my team's wrestling tournament... The good and bad news is that it didn't last long at all! Thank God for electric slicers....
Good lord man! Did you get that thing off a brontosaur? Looks good though.
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Old 08-28-2012, 12:38 PM   #164
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Cheater!



I figured I'd catch hell for using propane. At least I don't use an electric model
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Old 08-28-2012, 07:08 PM   #165
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Originally Posted by Flachief58 View Post
During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.
Shit, by the time I get home at 5 and set any of that up, I wouldn't be eating until after 9 for something that only took 4 hours to cook!

And "real" men like me use charcoal smokers but they sure are kind of a pain in the ass!
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