Home Made Sausage, Cured, and Smoked Meats

[edinatlanta]

Inaugural lighting to season the grill

 

[edinatlanta]

I know nobody cares but....

Didn't get the grill completely covered in oil to season but it's at least go a solid black coating. I can live with this for a while. And i can always reseason. The before was not pretty...

Looks like everything is good to go. Maybe shoulda cleaned the hood a bit more but oh well. Theres something loose somewhere with the hinge because i have to adjust the lid just a touch to latch it.

Just like everyone else temperature control is going to be a steep learning curve for me. It got at 450 and seemed to drop a bit partly because i couldn't build the fire well. I did buy a heat deflector already so.... next week i hope to make some ribs. Have a big csa basket so might not be much room on the week's menu.

All in all this was worth the walk and scrubbing. Really excited to play around with my toy!

 

[beargonefishing]

I know nobody cares

True

Quarantine brisket for bitches.

 

[Piobaire]

Ed, I bet your standard $8 wok from an Asian market would fit right in that center spot. Build up a nice burn and that ****** would rip.

 

[beargonefishing]

I ate so much brisket my stomach hurts. Thanks quarantine.

 

[Beckwith]

Easier than I remember, although was using some old tools that needed upgrading new thermometers coming this week next up brisket burnt ends

 

[Van Veen]

This reminds me... this time I only pulled what I was going to eat and kept the leftover part of the butt whole. That's definitely the way to go. It reheats juicier and doesn't get as much of that nasty oxidized flavor. I pull what I need off the cold shoulder and reheat in a foil packet in the toaster oven. Still tasty almost a week later.

 

[Piobaire]

Here's the buns I'll be making for my burgers.

 

[Lizard23]

Here's the buns I'll be making for my burgers.

Let us know how they come.

I have made buns a few times before. I always find myself wishing i had just used the big marty’s oversized with sesame seeds. Its sort of like the way I feel when i make my own ketchup (vs heinz).

l

 

[Beckwith]

Ate it the next night with the rendered fat and some bbq sauce. Damn good. Tell me some more about smoking a tri tip. Was gonna do some rub, 225 for 90 minutes and the star on the Hestan. Anyone got some other advice? You guys helped on the pulled pork which was delicious.

 

[beargonefishing]

Ate it the next night with the rendered fat and some bbq sauce. Damn good. Tell me some more about smoking a tri tip. Was gonna do some rub, 225 for 90 minutes and the star on the Hestan. Anyone got some other advice? You guys helped on the pulled pork which was delicious.

Cook to temp with tri tip, not time. I recommend 135-140.

 

[Beckwith]

Thanks bear. Then sear? Or go a little lighter on temp? Got an thermopro therm coming this week.

 

[edmorel]

I like to grill/pan sear my tri tips. Finish off in the oven, slice thin and I make a chimichurri sauce.

 

[Piobaire]

I smoke to 120 then quick sear on the IR.

 

[Omega Male]

Tri tip is traditionally grilled, over oak wood. But there's no law against smoking them.

California's Native Barbecue

California is known for a lot of things—sunshine, wine, earthquakes—but its barbecue scene isn't one of them. Which isn't to say they don't have it at

www.texasmonthly.com