I was hoping you were up for some home brined corned beef. As always, I'm envious of the prep and cook.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
This confirms everything
I'm trying a different slant on some country-style pork ribs tomorrow. I plan on rubbing them with a fairly spicy/hot rub and smoking them at 225° for 1.5 hours. I then plan to put them in a disposable tin with bbq sauce and honey, cover with foil, and let them steam for a couple of hours or more. I'll remove them from the smoker when they reach 200° or so and let them rest for a bit.
I'm anticipating a sweet-spicy-tender-juicy rib. I'm thinking a fresh garden salad instead of baked beans or potato salad to go with the ribs.
I'm anticipating a sweet-spicy-tender-juicy rib. I'm thinking a fresh garden salad instead of baked beans or potato salad to go with the ribs.
Coincidentally, I'm doing country ribs today as well, though I'm braising them and serving them over mashed potatoes.
My ribs were very good. My only complaint is the steaming process melted my layered spices together. The ultimate taste was sweet and the heat was lost. It was not a bad way to cook the ribs. They were moist and tender.
Freshwater soak overnight, then on the smoker in the morning.
Jealous! I have my store bought brisket in the fridge. Monday will be my cook day. Mine is destined to slow cook in the crock pot with some cabbage.
Speaking of cabbage, I had to make the rounds today in quest of a head of cabbage. What was available at most of the local markets were about the size of a hedge apple. I finally found a good looking head of cabbage at Walmart.
Speaking of cabbage, I had to make the rounds today in quest of a head of cabbage. What was available at most of the local markets were about the size of a hedge apple. I finally found a good looking head of cabbage at Walmart.
Digging around in my freezer, I came across a nice looking brisket point. It's vac sealed so it was saved from a whole packer that I smoked the flat. I thought about smoking it tomorrow but cooking a corned beef brisket Monday made that not practical. I decided on smoking some pork steaks tomorrow.
My brisket is on the smoker. I'm serving a new audience this year, so we'll see what the reviews are.
Lucky them!
I hope you have some decent weather for your cook. After suffering extreme Southerly winds yesterday, I am now dealing with winds from the Northeast. It pales in comparison to yesterday but it is coming from the direction that my cookers are least protected. I haven't given up on the Blackstone cook I have planned for tonight but it's a good thing all of my LP bottles are full.
ozonetrooper
Android Expert
I got into my cheese last night. I am sorry that I didn't put some hot rub on some of it. It's smoky and I do believe blotting off the moisture before vac sealing is superior to air drying in cheese cloth.
I'm checking in to see if you have tested your cheeses yet? I hope your efforts turned out or will turn out as well as you anticipated.
I tested some muenster that I was going to incorporate into a mac and cheese, but it was too smokey for my wife, that was at probably 4 weeks aged. I'm probably at about 6 weeks now, so I should try again.
Too smokey... impossible
I'm the chief cheese eater in this house so I smoke it up. I hope you don't have to eat all of your cheese. I do think the more smoke that's absorbed, the less smokey it hits the palate. Most of that smoke is on the outside of the blocks. I purposely cut my bars into small squares to provide more surface for smoke. I love smoke....
this looks awesome:
its only $1,000.
its only $1,000.
My normal opinion of do it all cookers is usually they don't do anything real well. It seems there is always a sacrifice here and there to make it all happen.
I don't know how difficult the maintaining and cleaning but the cooking looked legit to me. If I was a buyer, I'd want to do a lot more research but I'm sure there is a lot of info out there on the product. In today's economy, a grand for a multi task cooker seems reasonable to me. I don't know how much the griddle and pizza stone accessories would add to the total. Looks like a great cooker, especially if real estate is a concern.
I don't know how difficult the maintaining and cleaning but the cooking looked legit to me. If I was a buyer, I'd want to do a lot more research but I'm sure there is a lot of info out there on the product. In today's economy, a grand for a multi task cooker seems reasonable to me. I don't know how much the griddle and pizza stone accessories would add to the total. Looks like a great cooker, especially if real estate is a concern.
yeah just saw another video where this grill does not do well with long smokes like brisket.
its also propane which i am not a fan of.
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I managed my way through the lengthy second linked video. It was quite a bit more informative and answered many of my questions. I do think there will be a market for the cooker. It's not me. I'm a three cooker sort of guy and if I was younger I'd learn to cook on a two stage stick burner. The parts warranty could bite a person with that grill. Three years on the electronics and it won't run without electronics. That fan would be my major concern. Pulling the wafting fats and smoke through that fan looks like a problem child to me. It's still a very interesting cooker that I bet is ideal for someone.
That looks promising, though like olbriar, I question the deep cleaning of it. I'm also not a fan of the Weber style flavor bars in anything where I cook low and slow. If I render the fat out of a couple of pork butts it simply builds up on the bars as there isn't enough heat to flare them up, then you have to deep clean prior to any other cook. Aside from that, the griddle attachment looks cool, the pizza stone, meh, just toss any pizza stone on there, no need to pay extra for a Ninja one. If it fits, it will do the same thing. I think I'm using the 25 year old Pampered Chef one on my traeger and in my oven. Works perfect.
I like the convection action to keep the heat even, that's taking a nod from air fryers and combining with the easy control of propane.
I like the convection action to keep the heat even, that's taking a nod from air fryers and combining with the easy control of propane.
I'll go on record of being opposed to any slow cooker that will heat up beyond the flash point of grease. I learned my lesson and was fortunate I didn't burn my home down in the process. A grease fire is a dangerous fire and counting on cleaning discipline to avoid the problem is asking a lot of the backyard chef.
The second video provided some interior cooker footage showing what cleanup amounted to. I'd call it typical and if a person was diligent there would not be a problem. The video also pointed out that though a low and slow cook produced a tender result, the smoke which was triple dosed left the brisket he cooked with very little smoke flavor. The cooker held it's set temp and did a grand job of cooking... but not smoking. His brisket cook though low and slow wasn't slow with the convection oven effect. It would make for a great cooker for the not big on smoke consumer that wants to hurry through his cooks.
The ability to set and maintain a set LP grill temp is pretty sweet! It sounds like the grill is very good at doing just that. If it were just a top tier grill / pizza oven and not also a slow cooker I would give the appliance a bigger thumbs up.
I am smoking a brisket point today... wish me luck. The wind is ripping from the North. It is a small point that I carved from a whole packer and vac sealed. I plan to treat it like my preferred flatiron cook for something different. Instead of this or that rub, I will moisten the cut with oil and then season with coarse salt and coarse pepper. I'm anxious to taste the meat.
It's going to be a while. My normal target is between five and six pm central. The wind seems to be sucking the heat off of my smoker. The brisket is at 151°. I'll wrap it when the internal temp reaches the mid 160° range and pull it off the smoker to rest in the hotbox when it reaches just over 200°. I hope that my home made potato salad will suit you.What time should I come over???
The wife is making her cucumber salad. It's pretty darn good if you like cucumbers.