St Louis style ribs on the pellet smoker. They turned out perfect.
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I used "butt rub" from Costco. Funny name but delicious! Smoked 3 hours unwrapped, 1.5 hours wrapped and then slathered with bbq sauce and put back on unwrapped for about 30 mins.
jark87
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I rinse off the brine mixture, pat the fish dry, and then let it sit on a rack in the fridge for a couple of hours. The surface looks dry, but is actually pretty tacky, which allows the smoke to adhere better - great flavor!
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Butt Rub is our go to rub. We put that on corn and veggies cooked in the air fryer
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jark87
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jark87
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Another picture perfect Saturday and another steak dinner. Started with 4 hour dry brine, followed by a 45 minute indirect cook (enhanced with apple wood smoke) until internal temp hit 125°, and finished off with a blazing hot sear on the gasser. Served with German style potato salad and a cold beer. Delicious!
DW is sensitive to salt, so I skipped the dry brine on hers.
Smoked and ready to sear.
Quick sear, 1 minute per side
Money
Total meal for 2 cost under $40 for prime filets.
DW is sensitive to salt, so I skipped the dry brine on hers.
Smoked and ready to sear.
Quick sear, 1 minute per side
Money
Total meal for 2 cost under $40 for prime filets.
Where did you get the filets at? I have an 18 lb Gold SRF brisket missing in transit.
jark87
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Ouch! SRF is too pricey for me. I just run up to Old Town Meat Market. I live in Bridlewood, so they’re only 5 minutes away. I wasn’t thrilled that the guy waiting on me didn’t seem to know what “center cut” meant because he kept showing me filets that clearly were not, including one of two I bought. But they turned out great!
SRF is only for special occasions, daughter & grandaughter birthday party. It might be the last time I order from them because of the shipping issue. Today I found the same grade 9 brisket at Flurry’s for $50.00 cheaper. I tried to purchase from Old Town prior to ordering from SRF, but he could only get a grade 4 by the time I needed it.
Hello!
I got a brining question. i'm going to brine some hens to smoke on saturday. im thinking i should not brine them longer than 4-5 hours. soooooo question.
can i make my brine the night before and keep it in the fridge till morning and then put the hens in to brine while i go fishing. i really don't want to make the brine in the AM cause i'm already getting up at 4 to get out the door. i figured. have brine ready to go night before. come down in morning. dump hens and brine in the container and go.
brine i'm using if going to be typical: water/kosher salt/dark brown sugar.
you guys have any other ideas. found this one too.
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
I got a brining question. i'm going to brine some hens to smoke on saturday. im thinking i should not brine them longer than 4-5 hours. soooooo question.
can i make my brine the night before and keep it in the fridge till morning and then put the hens in to brine while i go fishing. i really don't want to make the brine in the AM cause i'm already getting up at 4 to get out the door. i figured. have brine ready to go night before. come down in morning. dump hens and brine in the container and go.
brine i'm using if going to be typical: water/kosher salt/dark brown sugar.
you guys have any other ideas. found this one too.
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
jark87
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I used a buttermilk brine for the turkey last Thanksgiving and it turned out fantastic. Buttermilk contains enzymes that help with the brining process. Recipe link below is based on “Salt Fat Acid Heat” cookbook. Very basic, which I like.
cooking.nytimes.com
Here’s Meathead’s info on brining. Pretty heady stuff, but one of the takeaways for me was the fact that most brine ingredients never get past the surface of the meat because their molecules are too large to penetrate. Those ingredients can still add surface flavor and/or help with browning, but they won’t get into the meat they way people think they will. Salt is the exception.
Buttermilk-Brined Roast Chicken Recipe
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an...
Here’s Meathead’s info on brining. Pretty heady stuff, but one of the takeaways for me was the fact that most brine ingredients never get past the surface of the meat because their molecules are too large to penetrate. Those ingredients can still add surface flavor and/or help with browning, but they won’t get into the meat they way people think they will. Salt is the exception.
Salting And Wet Brining: Flavorize, Moisturize, Tenderize
Achieve juicy, tender, and flavorful meat every time you hit the grill thanks to one simple ingredient: salt. Sprinkling salt on finished meats helps amplify the flavor on the surface but brining helps bring the benefits of salt to every bite. Here's how salting and brining can significantly...
amazingribs.com
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jark87
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Yes. Just give it a good stir to make sure any ingredients that settled to the bottom get mixed back in.
That was a good read. Thanks for that. I think I’m going to go that route.I used a buttermilk brine for the turkey last Thanksgiving and it turned out fantastic. Buttermilk contains enzymes that help with the brining process. Recipe link below is based on “Salt Fat Acid Heat” cookbook. Very basic, which I like.
Buttermilk-Brined Roast Chicken Recipe
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an...
Here’s Meathead’s info on brining. Pretty heady stuff, but one of the takeaways for me was the fact that most brine ingredients never get past the surface of the meat because their molecules are too large to penetrate. Those ingredients can still add surface flavor and/or help with browning, but they won’t get into the meat they way people think they will. Salt is the exception.
Salting And Wet Brining: Flavorize, Moisturize, Tenderize
Achieve juicy, tender, and flavorful meat every time you hit the grill thanks to one simple ingredient: salt. Sprinkling salt on finished meats helps amplify the flavor on the surface but brining helps bring the benefits of salt to every bite. Here's how salting and brining can significantly...amazingribs.com
After jumping to the dry brine article I might just go that route like I do with steaks. Salt em. Throw them on a rack. Fridge for a bunch of hours. Should help give the skin some crisp. I’ll add my dry rub before I smoke em.
What do you all think?
What do you all think?
jark87
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Exactly what I do. It’s hard for me to order steak at a restaurant any longer, because it’s rarely as good as what I can produce at home. And it costs 5x more. Granted, I put more time into a steak cook, with 45 minutes or so of low, indirect heat, followed by a blazing hot sear. If it took that long in a restaurant, I’d also have a problem with the bar tab, so I’m saving on multiple fronts!
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