Well its my daughters 2nd bday and BBQ is on the menu. Smoked 2 butts last night and will be dropping some ribs in the sous vide here in a few. My girlie loves Smoked meat or as she calls it nummy nummy.
I let her open a present earlier last week as I needed to borrow it. She was ecstatic.
Got the top attached. Definately not commercial grade, but still a nice addition.
Chef . I hear ya. My wife wanted to know what our 1 year old daughter was getting for her 2nd birthday. I said a sausage stuffer and mixer. She got a little upset and asked what she was gonna do with those. I then reminder her of the box she plays in all day that my kamado smoker came in.
TexLaw Ditto on the grams. Measuring and converting 1/16th of a lb takes way to much time.
That is a very nice cooker. You must cook for entire Armies. Fortunately I do not have that many friends or I would have my whole paycheck going towards feeding them. This is my little cooking space with my other cooker I built, a reverse flow tow behind from an old 120 gallon propane tank. It also has a gas burner down the middle which helps it double as a grill for burger burns. I am still in hobby land, but maybe one day I will get to play for a living.
Chef the world is an interesting place. My sister is visiting and so she can help with the new baby. Yesterday I spun up a few meatgistic videos and she kept remarking about how I watch some strange stuff. Though she never asked me to turn it. One video was the blood sausage episode and I had to agree it wasn’t that appealing, but it was interesting.
Then dinner rolled around and she kept raving about how good everything was and kept asking questions about the technique. My father in law kept telling her he probably has a meatgistics video you can watch if your interested.
Even with all the not so wonderfulness that’s going on we are privileged to live in a time where you can learn about or how to do anything without leaving the comfort of home. For those skills and techniques that are hard to come by I encourage all of you old timers to document them and pass them on.
wdaly yeah it was a success. Cant wait to get at it again.
It might be the most delicious piece of meat I have ever cooked. I told the wife I needed to test it alone just in case.
Austin appreciate your help. I will take it to 138 then icebath and fridge over night for slicing tomorrow.
Its on the smoker. Anyone have a recommended IT for my given situation. Recipe says 138, but Im thinking 145 to 155. If I render fat I just live with it.
Austin thats sound advise. I am just gonna process it at 160. That should protect against surface bacteria if the nitrates didn’t get everything. Wont be perfect but better than throwing it out.
It weighs almost to the gram what it weighed after injecting last night.
At this point I am thinking another soak at 50% is the way to go. So 1lb of cure and 1 gallon of water and another overnight soak.
Anyone have any thoughts?
I think i am gonna make another 50% solution and soak it again.
So i cut the original solution that was 50% with double the water by weight making it a 25% solution.
