THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[zp4ja]

Thanks for compliments cudgee. They are pretty tasty. I previously posted the spray I use. I season heavily low and slow at 180 smoker temp for like 4 hours. Maybe 130 IT.
Then to 250 for about an hour to 160 IT. Then 15 minute rest.
Hose down to sopping wet every 20 to 30 minutes with my spray I posted previous.

Take care my Friend. Jerry

[Dan In MI]

Jerry, those are some mighty fine-looking ribs!

[zp4ja]

Thanks for the compliment Dan. They turned put well

Jerry

[1967redrider]

I am you my friend.
Those chuck cuts are affordable and a great cut. I share my bounty with the butcher occasionally so he makes special picks and cuts for me. They are fat heavy at times, but that is flavor and we all have knives to deal with that. Some cooks will trim fat and put on top of meat while cooking. Nature's compound butter.
Been cooking Walmart tri tip that I reverse seared lately and the cuts are pretty darn good at 5 or 6 bucks a pound. Nice marbling. At 250 for an hour on smoker, season again and broil 5 minutes a side. Rest for 30 minutes. Quick and delicious.

Bought some new pellets called Lumberjack I have yet to try. No alder wood fillers. I believe 70% oak and 30% whatever other wood type you choose. Big fan of Mesquite myself.

Take care my Friend. Jerry

I love Mesquite. I have also used Sugar Maple with a charcoal grill. It just adds a subtle difference that makes my taste buds sing. I have wanted to try Hickory that grows on the mountain, definitely a future project. Looking excellent!

[1967redrider]

Any turkey cooker fans out there? I love farm raised broiler hens with a Tony Cacheré/Old Bay dry rub.

I do 3 minutes per pound plus an additional 20 minutes. Falls off the bone. Peanut oil preferred. Rooster likes the smell.

[zp4ja]

That looks excellent John. Had one for years in storage. Never used it. Do you strain to recycle the oil?

Jerry

[cudgee]

Any turkey cooker fans out there? I love farm raised broiler hens with a Tony Cacheré/Old Bay dry rub.

I do 3 minutes per pound plus an additional 20 minutes. Falls off the bone. Peanut oil preferred. Rooster likes the smell.

Very similar to the way the Chinese cooked fowl years ago.

[1967redrider]

That looks excellent John. Had one for years in storage. Never used it. Do you strain to recycle the oil?

Jerry

Yes, the oil gets reused until it starts looking dark. This year it took about $60 worth!

[1967redrider]

Any turkey cooker fans out there? I love farm raised broiler hens with a Tony Cacheré/Old Bay dry rub.

I do 3 minutes per pound plus an additional 20 minutes. Falls off the bone. Peanut oil preferred. Rooster likes the smell.

Very similar to the way the Chinese cooked fowl years ago.

Very tasty, cudgee.

[zp4ja]

Thanks for the info John. Just curious if you have tried other than fowl? Cooked beef by chance? Honestly have zero clue if deep fryer allows that. Maybe moisture content of beef too high and Mr. Fire comes knocking?

Three plus pound quality chuck roast here. The 1 of 3 chuck cuts just prior to rib eye. At neck and spine juncture as I understand. Custom cut.

Three hours in on a low and slow cow. Smoker at 180.

Jerry

[zp4ja]

Just put in broiler. Reverse Sear 5 minutes per side. Then a short 15 to 20 minute rest. Not a brisket rest time which is hours in a dry, sealed cooler.

Jerry

[zp4ja]

Finished product.
Medium rare.
Super tasty.

Jerry

[cudgee]

Finished product.
Medium rare.
Super tasty.

Jerry

I'm just sitting down to some plain old sausages for Monday lunch, would much prefer to be having some of that.

[zp4ja]

Hope sometime our paths cross cudgee. I will hook you up.

What I would really like to try at some point is lamb/ mutton on the smoker. Think that would be awesome. Lamb is my absolute favorite meat, Antelope as well. Could eat daily.

My name is Jerry and I am a carnivore! Amen.

Jerry

[cudgee]

Hope sometime our paths cross cudgee. I will hook you up.

What I would really like to try at some point is lamb/ mutton on the smoker. Think that would be awesome. Lamb is my absolute favorite meat, Antelope as well. Could eat daily.

My name is Jerry and I am a carnivore! Amen.

Jerry

Amen to that Brother.

[zp4ja]

Cudgee my friend. Wishing I could share a meal with you.

Smoking meat and also cooking in general brings great enjoyment to me. Especially, the former of the two
The process, experimentation, having fun while doing, all equal up to a good experience. Don't get me wrong, I love the end results I put out. Red fricking meat! Sharing with others is the favorite part.

Be well my Friend, Jerry

Oh, almost forgot. Found a nicely marbled tri-tip at Walmart. Wasn't looking to buy one. A good cut of red meat is a weakness for me.
Citrus (orange, lemon, lime) and garlic bath right now for one hour. Lemon zest on top for the smoke process. Never tried it. Sounds like a good plan. Will see.

[zp4ja]

So my friend brings by some flank and skirt steak to add to the cooking confusion. You can only do a citrus marinade for 2 hours max due to enzymes breaking down the meat. Turns mushy from what I have researched. First try at thin sliced smoked meat.

So all at once. 225 smoker temp. A juggle but the thin stuff is done and really good..
Still smoking the tri tip. Reverse Sear for sure since I put on top rack awhile.

Tri Tip in foil upper left. Took that off within 5 minutes.

Jerry

[zp4ja]

It was slightly past medium rare, but I was juggling lots of different thickness meat.
Lemon each side prior to broiler.

Bottom line. Not overdone. Juicy and flavourful as heck.
Delicious!

Jerry

[cudgee]

So my friend brings by some flank and skirt steak to add to the cooking confusion. You can only do a citrus marinade for 2 hours max due to enzymes breaking down the meat. Turns mushy from what I have researched. First try at thin sliced smoked meat.

So all at once. 225 smoker temp. A juggle but the thin stuff is done and really good..
Still smoking the tri tip. Reverse Sear for sure since I put on top rack awhile.

Tri Tip in foil upper left. Took that off within 5 minutes.

Jerry

Any Vinegar or Citrus marinade should only be used for an hour, that is the beauty of them when pressed for time. Otherwise as you say the structure of the meat starts to break down. Acid will destroy a knife blade, makes short work of meat.

[zp4ja]

Yup my friend on citrus or vinegar bath as marinade. I pulled the tri tip from mixture after 1 hour only.

Jerry

[cudgee]

Nice piece of 1 and a 1/2 inch thick Rump steak cooked in the Air-Fryer.

[1967redrider]

You guys know how to make my mouth water!

I have never tried deep frying beef, Jerry. But we do also use this pot to do a Low Country seafood boil, with water instead of oil of course. I went to a catfish bake in Louisiana once and the guy used a turkey cooker, it was amazing too.

I had a big slab of venison tenderloin that I cut in half and grilled like 2 large steaks. Believe it or not, I seasoned it with McCormick's Monterey Chicken and it turned out pretty awesome. The wife still thinks it was beef.

*Edit- now that I think about it, this could be Elk. It was just labeled, "Tenderloin" in black magic marker. In either case, my sister's husband gave it to me from a deer/elk he took.

[zp4ja]

Nice cudgee. That looks super moist and tasty. Is the veggies squash?

Whatever it is John, looks good. Can't go wrong with big game. Cool deal on the seafood cook. Got me thinking...

Jerry

[zp4ja]

By the way John, would love to hear your seafood recipe if you are willing to share.

Thanks, Jerry

[cudgee]

Nice cudgee. That looks super moist and tasty. Is the veggies squash?

Whatever it is John, looks good. Can't go wrong with big game. Cool deal on the seafood cook. Got me thinking...

Jerry

Yes mate, lightly sprayed with some macadamia oil and air Fried.