Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: Jerz on September 03, 2013, 09:48:15 AM
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Hey... just found this site in my research for my next smoker... I've been using the Weber Smokey Mountain Cooker for about a year now and love everything about it except that I feel the need to babysit it... I know, with the 'minion method' you CAN maintain a good steady long lasting temp BUT I still need to monitor it so nothing goes wrong.... So with the monitoring it means I can't go to the lake or pretty much do anything else leaving me not smoking as often as I would like... A few months ago a buddy of mine was showing me his Masterforge electric explaining that he could set it and forget it and the food was pretty incredible so I started researching all of them and decided on a Smokin-it #3; it'll be here tomorrow... :D
Looking forward to the all night unmonitored many smokes to come... smoking made simple... I'll still keep the Weber but use it much less often.
I REALLY need to perfect my brisket too... the couple I have done are either tuff or too dry but DELICIOUS none the less just tastes a little like jerky when it's dry... I want a MOIST falling apart brisket so hopefully with the ability to experiment more and the help of these forums I will be able to perfect it :D
Schedule for this week will be season the Model 3 tomorrow night, Fattie Thursday night, and brisket Friday night... I've been using Food networks Emeril's recipe http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-texas-style-smoked-brisket-recipe/index.html I do like the spicyness of that rub.
Cheers!
Jerz
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Welcome from Southern California
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Howdy from NW New jersey.
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Welcome from Minnesota. The Smokin-it looks like a great unit. I look forward to reading about your adventures - be sure to include pictures!
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Welcome!
You might want to check out my website: www.capecodbbq.com it might give you some information...
Or if you prefer, take a look at my BBQ cookbook.
Regards
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Greetings from North Texas.
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Welcome aboard, from south Texas.
Mike
Sent from my iPhone 5 using Tapatalk which will only let me upload 6 pics only. STUPID UPDATE!!
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Welcome from Alabama!
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Welcome from Ontario, Canada. Glad you found us!
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Second welcome from Minnesota
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Welcome from North Carolina.
Art
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Heh, glad to see you over on this site as well, Jerz. ;D
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welcome from northern cali. 8)
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Welcome from So-Cal.
Smokin-it has a forum now as well. You should sign up with them. Between us and them you will have great success. Some of the Smokin-it guys hang out here as well.
http://www.smokinitforums.com/
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Here's another welcome from North Carolina ;D
I've got a "basic brisket for the beginner" recipe in my section -- take a look. If you leave it foiled and take the internal temp on to around 210 or so it should start to crumble if that's the consistency you're shooting for.
Hub
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Welcome from Houston.
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Maine says hello and welcome.
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You mean
What Up Y'all
Watch them westies, they a tricky bunch ???
Richmond Hill GA
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Welcome from Idaho!
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You mean
What Up Y'all
Watch them westies, they a tricky bunch ???
Richmond Hill GA
Richmond Hill... isn't that the home of Coast Empire Beer? I heard Tybee Island Blonde was voted via twitter as BEST BEER at this years Savannah Craft Brew Fest... I'm partial to the Savannah Brown myself and had the pleasure to experiencing it on tap in downtown Savannah while I was there... good stuff... Cheers!
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Wow really late to this dance, :(
Welcome from Manitoba, Canada ;D
Would like to see how you are putting that fatty together.
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Hello and welcome from NW Ohio. Pam .☆´¯`•.¸¸. ི♥ྀ
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Wow really late to this dance, :(
Welcome from Manitoba, Canada ;D
Would like to see how you are putting that fatty together.
Oh really? I just did my first one YESTERDAY after doing some googling since it was mention on a thread over at smokinitforums after one of the guys over there mentioned it and I never heard of it.... But it was (and still is) delicious.... I figured I do one with the Weber Smokey Mountain Cooker and do the same one in the Smokin-it Model 3 just to see how it turns out so I have something to compare to. The one I did was pretty simple.... I rolled out a 1lb chub of Tennessee Pride Hot Sausage in a gallon ziplock bag, cut the sides off and peeled open the bag, cooked up some onions in bacon fat until they were slightly translucent, set them aside in a bowl, cooked up the bell pepper from the garden on a med-hi heat for three minutes and put it into the bowl with the onions, put the bowl in the freezer to chill (figured it might make the sausage hard to deal with if it was hot), did my bacon weave with thick "Wright" bacon using this as a guide: http://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty and then I stuffed my flattened sausage with the peppers, onions and cheddar cheese, pressed everything down so it wouldn't move and then rolled it up peeling back the bag as I went... I then put the slab on the bacon weave and rolled it up with the help of some parchment paper, put that into some plastic wrap and threw it into the freezer to set up while I got the smokey mountain cooker ready.... I put on until it came up to 165degrees and then stuck it in the broiler for a few minutes to crisp the bacon as was recommended in another forum by one of the guys that's actually on this forum too (UWFSAE)... for the next one I think I'm going to try white american cheese instead of the cheddar... :D
EDIT: I take no credit for any of this... I simply copied what I found by googling... There's a LOT of information out there...
Pictures:
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Welcome aboard, from NE Ohio!
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Very nice fatty! I really like the diagonal weave - I learned it from the Cowgirl.
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Very nice fatty! I really like the diagonal weave - I learned it from the Cowgirl.
Actually I SAW that post (probably here) with the diagonal weave... the way the gallon ziploc laid the sausage out was too long so it fit better diagonally which is why I went ahead and did that plus hers looked so cool... The bottom isn't real cool looking though but who looks at the bottom anyway? :D
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Welcome aboard Jerz, Dang nice Fatty!!! From Tricky Washington State ;)
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Welcome aboard Jerz, Dang nice Fatty!!! From Tricky Washington State ;)
Thank you sir....