Like very strong foxtail stems on the edge of bitter. To me it ruins what it is on. Lightly I can handle.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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Did 2 tri tips today - usually have as steak for two nights and in street tacos for a night or two.
For those that smoke tri tip, do you cut the fat cap off or leave on? I typically leave on but then when I take it off the smoker at 125 and reverse sear to get to 140, the fat makes the grill flare to hell and I have to use a fire spray once taking the meat off the grill.
For those that smoke tri tip, do you cut the fat cap off or leave on? I typically leave on but then when I take it off the smoker at 125 and reverse sear to get to 140, the fat makes the grill flare to hell and I have to use a fire spray once taking the meat off the grill.
I always trim it down. I don’t remove it completely, I take my time to get it down to a thin layer that usually renders off while doing the smoke portion of the reverse sear.
Decided I wanted to make a day of it, so I cooked it low and slow.
Let it set overnight with some Meat Church Holy Cow. Threw it on the smoker at 220 for about 5 hours. I didn’t have any butcher paper, so I put it in a foil pan with some beef broth and covered at 250 for about another 2.5 hours to hit 205. Let it rest for 30 minutes and sliced.
It was decent. I laid the Holy Cow on pretty thick which was maybe a mistake. It had a really strong flavor on the final product. My wife liked it a lot but the kids weren’t a fan. I was indifferent. Not bad for beef at 4 bucks a pound though.
Fareway for sure, they have a way smarter meat dept in my town.
No ****? I'll have to look at ours. Don't get me wrong, it's not something that will blow your mind but I'm not a huge seasoning guy on standard meat like steak or burgers or a chicken breast. I also don't have a desire to create my own stuff and this is just good solid seasoning. Bad Ass **** on a sirloin, letting it sit at room temp for awhile, is magic if you like sirloin flavor but want it in a tender package.
Yeah, that's my concern. I also don't like brisket enough to spend that kind of money on the meat with the risk of screwing it up. I'd rather spend the money on a prime rib that I know I can get right. Otherwise, I like ribs and pork but just as much, if not more, than brisket so why go through the stress, you know?
I have a question here as I've heard about this but don't know for sure. Aren't you generally fine so long as your entire cook is very slow meaning you spend a lot of time at the higher temps? I was under the impression this is an issue when you spend a lot of time in the danger zone and then quickly finish it off?
Been trying to find video of how to clean the fish as I feel thats important but can't find one. We chop off the head just before the top fin and angle down and back to get all the guts but leave all the fins and skin on so basically a hollowed out fish on the bones.
After that keep it simple, brine in full water 5gal bucket with 3lb kosher salt and 1lb brown sugar over night. Pat dry then air dry 1h. On the smoker for 3h at 175 or 2h for 225, I do the 225 a lot cuz I'll throw something else on the other rack for non-fish eaters but probably better 175 if doing only fish.
This is the only fish my picky kid will eat, doesn't even eat cod.
Edit: Typically use cherry or apple wood with kingsford charcoal. Also just smaller cat under 5lb.
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You don't skin your catfish? I have always skinned them first then did as you said. If the catfish is too large to steak it in this way I will fillet it though.
Yeah it has been a couple months since I’ve looked around (wife does all the shopping) at HyVee but it was Ankeny North where I saw them.
No the skin peels off easy after smoking, fish meat takes the smoke easy and I like the lighter smoke flavor on it. One of the few things I smoke that I don't use hickory. We also only smoke smaller cat this way, definitely nothing over 5lb.
When you cook a large piece of meat with plenty of marbling, it's going to spend a huge chunk of that long smoke time in the "stall" zone which is typically around 160F. Which is going to kill everything you're worried about.
If your start temp is low, it will surely take a little more time to get to the stall temp, but since you're going way above the safe temps anyway, I don't see how it could be a problem because you're taking the meat to an IT way above what will kill all the baddies.
If you're 'smoking' something lean that you will pull off at a lower temp, just make sure you take it to the normal safe temps for your subject meat -- but typically it will zoom toward that temp in a couple hours, so it's not really a safety concern.
I have a "smoke" setting on my Pit Boss that will basically hover it at ~180F, and for a long smoke I do try to start it there (weather permitting) for a couple hours, crank it up to 200 setting for a bit, then move it to 225F for the balance of the cook above 160F IT.
I've read that meat won't take much additional smoke once you get to an IT around 160F, so past that temp I typically wrap in butcher paper and just try to keep the smoker temp in the range of 225-250F for the balance of the cook.
I wonder how many times I can say I don't know to someone before they understand that I don't know
So all week I'd hoped to smoke a brisket this weekend, but weather forecasts as late as Friday afternoon said scattered showers/storms throughout both Saturday and Sunday afternoons. So I scrap those plans since I'd need 10-12 hours of non-rain. Then on Saturday the forecasts said possible rain early on Sunday but then clear the rest of the day, so I shift to smoking wings on Sunday since I only need 3 hours max and all the rain would be gone after Sunday morning.
Then Saturday gets here, and the sun is out literally all day with zero rain until around 10 pm last night. Could've smoked brisket.
Now Sunday gets here, and local forecasts are now showing possible showers and storms early Sunday afternoon through 5 pm.
Why are our weather stations so, so, so f*cking bad at this?
Then Saturday gets here, and the sun is out literally all day with zero rain until around 10 pm last night. Could've smoked brisket.
Now Sunday gets here, and local forecasts are now showing possible showers and storms early Sunday afternoon through 5 pm.
Why are our weather stations so, so, so f*cking bad at this?
Got a big rack of St Louis style ribs at Fareway for $8. Smoked them in my Weber kettle yesterday 3-2-1 at 250deg. Pretty good results but too much fat for my liking. I’ll stick with the baby backs next time as they’re better for my taste.
I see RecTec has 20% off for Father’s Day. Pretty tempting as my gasser is down to one-working burner.
I see RecTec has 20% off for Father’s Day. Pretty tempting as my gasser is down to one-working burner.
Did up some smoked Mac n cheese today. Grabbed some pork tenderloin sandwiches from Jethros (Big Al was all sold out). The breading topping got a little dark but still was really good.
Did you pull the fat membrane off the bone side and trim and excess fat on the meat side? I won't smoke baby back ribs anymore as they are way too lean and can get tough and dry. St Louis has just the right ammount of fat and meat if you trim and smoke them just right.
I did a rack of St Louis spare ribs and a 2.75 lb pork loin roast on the smoker today. Ribs were spot on but pork loin got away from me and was a little overdone to my liking. I use a charcoal offset smoker so my temp can vary a but. I think what happened is when.i wrapped my ribs I put the loin roast on right after that and I added some more coals to my smoke box to bring the temp back up which spiked the temp for a bit and probably cooked the roast quicker than I would have liked.
