Time for a very COVID-19 Thanksgiving, and that means a break with family, a break with friends, a break with tradition. That means - Thanksgiving brisket! I’m not sure why but almost everyone I ask is doing brisket instead of turkey. Ok, I am sure why… If nobody is coming over that expects turkey, then why make it? I don’t love turkey. I love chicken. I love ostrich (no joke, ostrich steaks are great).…
Read more »14lbs pork butt at $1.89 per pound from Costco. 5.9 lbs salmon from Costco at $6.99 per pound. Ready for the rub! 2025: started the smoker, with apple chips this time, at 225℉. 2050: salted and Memphis dusted the pork, 1.5 cups dust, .5 tsp salt per pound (2 1/3 Tbsp). Rubbed and ready 2110: it’s on the smoker! Marked probe on bottom. Starting to cook! Fortunately the lighting on my deck is awesome in this spot.…
Read more »I’m back in Texas! And Sarah’s living here for the first time. She had only visited, previously. I’ve already taken her to a local BBQ place that was great, she tried the brisket as did I. Her standards are set high! I’m pretty confident about how this first Texas brisket will turn out though so I’m not worried 😉 I picked up a 15.65 lbs brisket, $2.98 per pound from Sam’s.…
Read more »I was ready for lamb at Easter, but we’re a couple days past that now. It really snuck up on me, so the lamb was still frozen day-of. Well, we’ll make it today. I’m using a recipe similar to last time (recipe here), because after writing that post I realized the smoked lamb was really fantastic. Maybe it just needed some time in the fridge, but it was really fantastic later.…
Read more »Well - the world is on lockdown - it’s COVID-19 time. We don’t have any toilet paper at the store, but there’s plenty of meat. Don’t ask me why there’s such a disparity - I guess folks are stocking up on other things…
Not much left…
I’ve smoked a couple things here in Idaho, and learned that it doesn’t really matter where you’re making the meat, as long as you have a good starting point. Costco, in MD, and Sam’s Club here, have both provided excellent canvases on which to add smoke. Here in Idaho, though, I haven’t done pulled pork yet. Sam’s had a 10.8 lbs’er, $1.98 per pound. Well, it’s time. We’ve got a baby coming any day now, and it’ll be nice to have a ton of extra meat in the freezer.…
Read more »Alright! It’s Christmas! I meant to do this a week ago, but the turkey was still frozen, so we’re doing it today. If it turns out terrible we’ll be eating Chinese for dinner. I got a pre-brined 12 lbs turkey for less than $1 per pound, put olive oil on the skin, then sprinkled on the rub I use on pork butt because it’s similar to what this person recommends anyway.…
Read more »15.5 pound brisket, $3.78 per pound, Sam’s in Idaho Falls, 4 Tbsp salt, 4 Tbsp pepper, 2 Tbsp garlic powder. Gonna put them on at 225℉ to start. 1810, 9 Nov: brisket on the smoker. 1830: sourdough is fermenting. 2200: flat is at 160℉, point at 142℉. 0210, 10 Nov: flat is 166℉, point 164℉. Crutched it! 0730: flat is 186℉, point 187℉. Turned temperature up to 250℉. 0845: put the rest of the ingredients in the bread.…
Read more »Well, we’re still unpacking things, but we’ve been here for a bit. One of the things I was most excited to have arrive is the smoker - not gonna lie, that was a top priority. I’ve been looking forward to having some smoked Salmon again, and Sarah has mentioned it a couple times too. There’s a Sam’s Club more convenient these days, so I picked up some salmon there. They had Sockeye for about $12 a pound, and “Atlantic” for about $9.…
Read more »2120: pre-ferment done, by weight, except 2 Tbsp starter (40g). For the jerky marinade, I followed the original foodie recipe but skipped the brown sugar (we were out), and subbed coconut aminos for soy sauce, left out liquid smoke, used regular paprika, and added slightly more cayenne then called for. I sliced the 2.5 lbs of top round with the grain mostly. 9:50: meat is in marinade. 0815, next day: I added the remainder of an old packet of regular yeast to the sourdough, about 5g.…
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