We’ve got some of Sarah’s best friends in town, and some of their family is coming over Sunday, so I’m busting out the smoker to feed everybody. Time for some pulled pork!
2030, Friday: salted the 15 lbs butt with 2.5 Tbsp salt. It’s in the fridge now until Saturday night, when I’ll put 1 cup rub on and start it smoking at 225℉.
2215, Saturday: put the butt on the smoker at 225℉, after putting the rub on.
… Read more »One of my best buddies got us some steaks for our wedding, and now it’s time to smoke a couple of them! Four of the steaks are half pound fillet mignons, so I’m smoking two. I’m wrapping two slices of applewood bacon around each steak, putting 1/4 tsp salt on each, and smoking them at 225℉. I’ll use the thermometers, smoking them to 130℉, then searing top and bottom on cast iron.
… Read more »Alright, time for more beef jerky. This time I found top round roast for $3.99 per pound. I’m using the same recipe as last time, but it’s 3.5 lbs so I multiplied the marinade by about 1.5. I sliced the meat more along the grain than last time, and also slightly thicker.
1530: Meat is in the marinade.
1020 Sunday: Meat is on the smoker, 175℉, vents half open this time cause why not, that’s what I normally do.
… Read more »We have a leftover chicken in the freezer, so it’s time to grill up a whole chicken again! We thawed it in the fridge over a couple days, then I marinated it in a bottle of Jerk sauce. I still haven’t found a great bottle of Jerk sauce - none are even approaching the right spiciness. Oh well. The chicken is medium sized, not as large as a roaster.
1910: Started butterflied chicken on the grill, cold side, skin up, legs towards the fire. I drizzled the bag of marinade over the raw chicken. When the breasts hit 130℉ and the legs 145℉ or so, I’ll flip it over and hit the skin for 5 minutes until breasts are 145℉ or so.
… Read more »Smoked salmon is one of my favorite foods. A luxury, truly. But, it’s much more reasonable when you can smoke it yourself. Salmon prices are at $8.99 a pound at Costco right now, which is a couple bucks more than I’m used to. Still worth it.
I’m using the same recipe I always use, with a bit over 5 lbs of salmon. This salmon was packed a couple days ago, unusually. Normally the Costco salmon on display is all packed the same day. It must sell out quickly, it is always beautiful. This fish still had a sell by day 4 days in the future, though. And it still looked beautiful. There was little liquid in the tray, the fillets were spotless… And they were $1 less per pound than the same day-packed stuff. Unpackaging the salmon, I sniffed for any unexpected scents, and looked for any defects with the fish. I found none.
… Read more »My brother-in-law gave me a taste of some of his homemade beef jerky a couple weekends ago, and it was fantastic! Apparently it was also easy to make. Easy, delicious, I’m gonna try it! He used a dehydrator, but I plan to use a smoker to keep my wife’s dehydrator from getting strong flavors stuck in it.
https://www.foxvalleyfoodie.com/homemade-beef-jerky
Jason’s Recommended Starting Recipe
I got a 2.5 lbs bottom round steak, sliced it thin, then started it in the marinade below at 2130. I plan to marinade for over 12 hours, then smoke the slices at 175℉ for 4 hours or so.
… Read more »I recently read this cautionary tale about shell scripts. https://www.linuxjournal.com/content/writing-secure-shell-scripts
It’s cautionary in two ways: it is intended to cause shell programmers caution, and I caution against you taking the article too seriously.
One of the biggest threats to the shell in memory was the Shellshock vulnerability. This wasn’t typically a direct threat to shell scripts, but one caused by a bug in a shell, and by other programs exposing parts of the shell to external input, often in unexpected and unlikely places.
… Read more »I ran out of brisket too quickly last time… It makes a fantastic sandwich with Philly Cream Cheese (strangely enough). Then I eat a bunch of salmon on bagels, with Philly Cream Cheese… The discovery that it’s the right cheese for both sandwiches has made shopping easier.
The brisket is 15.5 lbs, $2.99 per pound. Salmon is 6 lbs, didn’t get the price before tossing the package. We have to move in July and I hope I can keep up this hobby at the next stop in life.
… Read more »If you were at our wedding, you already know that you looked awesome. But now you can see it in photos, too! Wedding photos are done, come see how great you looked!
https://sarahandkarl.sickendick.com/
… Read more »Just got married, just got honeymooned, just got back to work… Time for some food!
17 lbs brisket, $61, 6 lbs salmon $9 per pound. Using the same recipe as usual.
2120: Brisket went on the smoker. 4.5 Tbsp salt, 4.5 Tbsp pepper, 2.25 Tbsp garlic powder.
2200: Fish is brining.
0530: Brisket at 165 and 166. Crutched it, and turned temperature up to 250. Also, moved fish to drying.
… Read more »