Dry Elbows
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Posts posted by Dry Elbows
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2 hours ago, Levi said:
Need some input here. My buddy is moving to a new apartment complex and there’s no grilling allowed. Luckily I get to keep the pellet smoker at my place for the time being. I got a beef tenderloin to smoke tomorrow and was wondering if y’all had any advice for seasoning options, temps, time etc. the smoker is a pit boss. Thanks.
Lots of seasoning options. I did one on Christmas Eve with kosher salt, 16 mesh black pepper, and Meat Church Holy Cow. About 1/3 of each. First it was rubbed with caramelized garlic olive oil. I smoke tenderloins at 250* until they reach an internal temp of 120*. Then I reserve sear in a cast iron pan or over a hot grill. You may be able to ramp up the temp on the Pit Boss for this. While it is resting after the reverse sear, you can put some finishing butter from HEB on it or make your own.
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9 minutes ago, SHOOTER12 said:
What do you typically probe with?
I use my ThermoPen as a probe.
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Did one on Christmas Eve. Smoked at 250 until it reached 125* and then seared on Weber Kettle over a mixture of lump charcoal and pecan chunks. I rubbed mine with roasted garlic olive oil and then seasoned equally with kosher salt, 16 mesh black pepper, and Meat Church Holy Cow. Turned out great.
On the Kamado, I use a mixture of lump charcoal and wood chunks soaked in water for at least 24 hours. Soaking the wood chunks for 24 hours is the only way l have been able to get the flavor of wood smoke with the Kamado.
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21 minutes ago, Scary Stranger said:
Wife gave me a Traeger for Christmas. Brisket will be the first cook. You guys have any direction without me having to read through this whole thread backwards?Get on YouTube and look at videos by Meat Church and Mad Scientist BBQ on pellet cooker briskets
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18 hours ago, markstanco said:
The god of smoking likes 275. That sounds great if you put it on in the morning for an evening meal. They are on now, my plan is to keep them on the smoke for 4 hours then wrap and place in one of those big aluminum pans and finish in the oven as suggested. 235-250 on smoke, oven as suggested at 2-225. Pics forthcoming. Spray bottle has OJ, little apple vinegar, and a dash of powdered bay leaves from CM.
How did they turn out?
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3 hours ago, Patricio Swayze said:
I’m not sure if he is talking about paying by wright or not, but I was talking about a sandwich with a pathetic amount of meat. Compared to other Houston places it was embarrassing.
If I am paying by weight, I only expect to get what I ask for. If they go over, ok too. If they weigh it and throw a bunch of burnt ends my way, even better.Correct. I am not talking about by the pound. More about plates and sammiches. If I get a 2 meat plate for $25, I don’t want two slices of each.
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17 hours ago, Patricio Swayze said:
I wouldn’t say excellent. Been there maybe 6-7 times and most visits were really good. I agree the tacos are good.
Feges brisket is good, not great. Their sausage is meh. My last visit I got a sliced brisket sandwich. The put the absolute minimum amount of meat on it that could be passed off as a sandwich. I have had better sandwiches at Big Bertha BBQ on 529.I go to the one in Greenway on occasion because it is close to my office. They tend to give you the bare minimum. I get that meat (and everything) is expensive right now, but being chintzy isn't the way to keep people coming back.
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11 hours ago, markstanco said:
Appreciate it fellows. The oven finish is a great idea.
This is the way to go. 6-8 hours on the smoke and then in the oven overnight. I typically set oven at 225*, but 200* will probably work.
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On 4/29/2022 at 11:18 PM, CooterBrown said:
Last two briskets I’ve done have been great. I start around noon and aim to finish them around 10pm. Unwrap and cool to 160 internal. Wrap in fresh paper and let rest in a countertop electric turkey roaster set at 150. Eat at noon. That ~12 hour rest matters more than anything, IMO.
What size turkey roaster you use?
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1 hour ago, tigol said:
Looks awesome! Will you please explain the Chud method? I tried watching the video but the guy is obnoxious.
When the turkey breast reaches 140* internal temp put it in a pan of clarified butter (I used ghee) and cook in that until it reaches 155*. Then wrap in foil with top down to rest. Pour some of the clarified butter in the foil
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On 11/19/2022 at 5:28 PM, luke duke said:
They have a couple at the Ace Hardware by campus. They are gorgeous and the workmanship is second to none. I have no doubt that it cooks great. However, I still wouldn’t pay that much for it.I do not like that there is no way to control air flow on the Franklin. No damper at the firebox or on the stack.
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On 11/19/2022 at 1:51 PM, Dontshootrude said:
After years of smoking on ceramic cookers I've finally jumped into the offset stick burner game. After an 8 month wait my Workhorse 1975t was ready for pickup. I'm learning a lot and having a lot of fun messing up, but this cooker is pretty incredible. Even for a total n00b like me I'm already producing good food after my third fire.
I’ve been toying with getting one of these. How wide is the trailer?
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If you see the HEB “Post Oak” pimento cheese, grab some. The cheese is smoked with post oak. Not a strong smoke flavor, but very good.
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23 hours ago, NoName said:
i've also done it like Chud does which is basically the same (brine, pat dry, season, smoke 275 until 145 IT, confit in hotel pan w/ clarified butter + herbs until 155 IT, cool to 140, slice, enjoy) and used dukes as a slather.
I'm doing the Chud method this year. But am going to slather with Dukes.
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4 hours ago, luke duke said:
I've made a couple of batches lately. Interested in why you cured for two weeks. Did you use curing salt or go nitrate free? What kind of wood did you smoke it with?
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I did a search and could not find anything. I want to try my hand at making bacon. Anyone ever tried it. If so, any preferred curing rubs or tips?
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Any recommendations on places to get some Luccheses resoled in Houston? Preferably in West U/Med Center/Greenway area.
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11 hours ago, Texas St. Armadillos said:
Thanks, man. Will try this weekend.
No problem. When you initially mix it, the dough may be "shaggy" and still wet. Just use more flour when working it on the cutting board. Hope they turn out great.
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4 hours ago, Texas St. Armadillos said:
Cut in the fat? Add the water? Rest time? What is the yield (12 tortillas)?
What's your process?
Mix the bread flour and salt. Add the bacon fat and water. Mix by hand until fat is dissolved and everything is mixed together. Then put it on a cutting board with loose flour and work until the outside is smooth. This probably takes 5-10 minutes. I usually let it rest for 15-30 minutes before making balls and rolling out with a rolling pin. I make my tortillas a tad bigger than you get in the store, so a batch of dough yields about 10 tortillas.
I want to try a recipe that uses baking powder.
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On 6/28/2022 at 10:58 AM, next2naus said:
Could you use rendered bacon fat instead of store bought lard?
I do it all the time. They are awesome. Cook bacon in the oven and drain the fat through a coffee filter into a jar. Store the jar in fridge until needed. 1.75 cups of flour, teaspoon of salt, .5 cup bacon fat, and .5 cup warm water.
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8 minutes ago, Brisketexan said:
Well, they’re booked.
The steakhouse at the San Luis actually looks pretty damn good…..Try calling. Open Table will often say they have no availability when they actually do. You can also try Vargas Cut and Catch across the street. Not sure how nice you would consider it, but Riondo’s on Strand is pretty good.
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Learn me on a whole beef tenderloin on a ceramic grill
in Food and Travel
Posted
Do you not have a deflector plate?