All About Pocket Knives

zp4ja wrote: ↑Tue Jun 13, 2023 4:06 am Cooked as described. Came out well. Second pic is sopping peach paper after 1 hour rest in YETI dry cooler wrapped in a bath size towel.

Jerry

Looks SO moist.

It was moist Friend. Normally, don't use binders. I used 100% duck fat spray as a rub binder on that one. Makes it super slick on the outside. Taste and looks just like brisket.

Cooking another today. This one is fat and tall. Cut before the ribeye. Been on 7 hours so far. 150 IT now. Peach paper wrap soon.

Got some pork belly for overnight or tomorrow. Likely make burnt ends. Last time was incredible cook. Good fat. A slab of uncured bacon when you get it. I don't cure it, just cook it through.

Jerry

Cooked 19.5 hours with 2 hour dry cooler rest. Odd cut that took a long time but came out good. Smoking meat can be a combination lock in a sense. All are unique in response.

Put on the pork belly just after the chuck finished. Pork belly burnt ends is the goal. Not lacking fat, that's for sure.

Jerry

Crisp and good.
Finished in oven with butter, Frank's Hot, beef broth and butter.

EDIT: And half bottle of honey...

Bacon Gold!

zp4ja wrote: ↑Mon Jun 19, 2023 8:21 pm Crisp and good.
Finished in oven with butter, Frank's Hot, beef broth and butter.

EDIT: And half bottle of honey...

Bacon Gold!

Beef broth, now you're cooking with gas. Should be a staple in every kitchen in every house. Was when i was a kid, then some genius said it raised cholesterol, and that was the end of it. I now use it regularly in my cooking and my Brother-In-Law who is a doctor told me to have a teaspoon of it every day, best thing you can have he told me. Has every amino and fatty acid we need, Omega-3 and is full of vitamins and minerals we need. Also has a natural Pep Tide in it which helps with muscle growth and retention, most important as we age. My Dentist also uses it, and she is very fussy about what she eats. But a teaspoon of it every day is far better than any vitamin pill you can take, they both told me that.
Will never be without this in my house ever again.

Will likely pick some up cudgee. Never heard if it prior to you mentioning recently. Sounds nutritious and delicious.

Hope you all are well.

Been a couple weeks since I used the smoker. Caught fire. No damage. Had a grease blockage at grease drain it seems.
Got it all cleaned up.

Found nice beef ribs yesterday at $3.38 a pound. Cooked one rack yesterday. Another goes on after rub below and 24 hour frig time. Will be ready soon. Usually just rub before cook.

Meat Church Holy Cow and Holy Gospel rub. A bunch of additional spices thrown in like smoked paprika, garlic powder, white pepper, jalapeño powder and onion powder.
Also, Hardcore Carnivore Black. Activated Charcoal Rub basically.

No BBQ sauce. Extremely rare I used it. I do use a homemade spritz generously and often that pops with flavor. Posted ingredients before.

No 321 method. Just rib bone down for 9 hours at low smoke.

Jerry

Been awhile since my last smoke...

Happy to be back at it with this smoked tri tip. Straight up on smoker. No sear. Amazing taste. Copius amounts of Meat Church Holy Cow and garlic powder. Crazy good..

It's been way too long since I had my last tri-tip. That one looks exceptional!

Thanks Dan.

Nice to get back into it. A good smoke result for sure. Those rub ingredients are the best in my opinion. And I have tried many. I make a pretty good one myself but for store bought, Meat Church is it for me.

Take care. Jerry

Last night dinner in taverna. Greek musaka and grilled sea bream.

12 hour smoked Chuck Roast. Peach paper wrap at 130 F. Good stuff.
Jerry

Eustace wrote: ↑Tue Aug 08, 2023 7:43 am Last night dinner in taverna. Greek musaka and grilled sea bream.

I go to this Hungarian place close to work and they do grilled Branzini and Trout that reminds me of yours. It is delicious.

Looks good to me Eustace and John.

Jerry

Great looking meat and fish gentlemen!

Today my girls made us some very delicious cinnamon rolls.

And my wife has two homemade pizza's in the oven right now.

God is good!

.

Pizza's were good too.

.

Some mighty fine-looking chow, Tom!

Dan In MI wrote: ↑Sat Aug 19, 2023 11:34 pm Some mighty fine-looking chow, Tom!

Thanks for the comment Dan!

Good cooks Gents. Thanks for sharing.

Cooking and family time go hand in hand.

Just took off a reverse sear tri tip. My favorite cut now.

Jerry

Jerry looking good. Here is my dinner tonight. Air Fried Chicken in a spicy rub.

Looks great cudgee! My sis bought me a compact one last Christmas. Never used it. Maybe I should break it out and try it.

Jerry

Smoked Italian hot and mild sausage, jalapeño cheddar brats and homemade loaded meatballs. All smoked.
Going marinara with veggies as well on angel hair pasta. Locally baked fresh french garlic bread from the Mom and Pop. They did the loaf all up with butter, parm and seasonings from the oven and it was $2.70. Huge loaf.

Tomorrow, trying my hand at smoked Ratatouille.

Jerry

Sauce and meat after overnight chill in frig. There is sauce in there somewhere...

Smoked Ratatouille.
Pics may be out of prep sequence. Veggie color wheel is right before smoker...

Done. Veggies and dish overall great. Almost cuts like pie in iron skillet.

Jerry