Brinkman smoke n grill

[jspchief]

Originally Posted by Flachief58

This, practice makes perfect I fire up my smoker at least 3 times a week. I'd put my pork and poultry up against any back yard grillmaster. Still working on making that perfect brisket though. Don't be afraid to try new recipes and methods until you find something you like. There is a lot of good info on the web too.

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.

[KCUnited]

Originally Posted by jspchief

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.

[FlaChief58]

Originally Posted by jspchief

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.

[KCUnited]

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.

[tooge]

Originally Posted by KCUnited

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.

[htismaqe]

Originally Posted by tooge

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...

[KCUnited]

Originally Posted by tooge

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.

[tooge]

Originally Posted by KCUnited

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.

[KCUnited]

Originally Posted by tooge

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.