Bearcarver's Dried Beef
This is a favorite sandwich meat around here.
Bottom round roast gets cured with Mortons Tenderquick, brown sugar, and black pepper for 10-12 days. This time it went more like 14 days.
The snake is setup in the WSM 18" so that over a 10 hour period, the temp will slowly rise from 130 degrees to 180 degrees. it worked perfectly except that in the 8th hour it climbed to 200. Of well, it only smoked for nine hours.
Chunks of meat are cured, soaked for a couple of hours and dried in the fridge overnight.
Then onto the WSM for a long gentle smoke bath with Mulberry wood.
Obviously the smaller pieces reached temp (150 IT) before the two bigger ones. Then into the fridge, uncovered, for yet another night.
Finally on the 16th day it gets sliced thin.
Smokey, salty, peppery, and melt in your mouth tender beef.
This sandwich didn't have near enough meat. But it made me happy.
Grill Fried Chicken Wings
Tried out a new breading that I found in the store.
Coated the wings with olive oil and then the breading.
Then indirect on the 22" for the cook.
Looking fine. Makes me happy already.
Plated with a box mix Mac and cheese.
Because that makes me happy too.
Yes! It was a banquet for one :thumb:
Smoked Tri Tip Taco Saturday
Started with some nicely marbled TT steaks.
Seasoned with Naturific New Mexico spice mix.
Onna the grill to soak up some Hickory smoke.
After 2 hours the IT was 170.
So then they get a nice 2 hour bath in beef broth, Fire Roasted Hatch powder, and some mediocre store bought salsa that I'm trying to be rid of.
Lid goes on the pan and let em simmer while I continue my adult beverage indulgence.
Then shredded.
And back into the thickened braising sauce.
Made some pretty tasty smoked beef tacos.
So that's about enough happiness for now. More to folllow.
Thanks for checking it all out. Wish y'all coulda been here.
Now...Which one makes the cut for the Happy Meal Throwdown.
This is a favorite sandwich meat around here.
Bottom round roast gets cured with Mortons Tenderquick, brown sugar, and black pepper for 10-12 days. This time it went more like 14 days.
The snake is setup in the WSM 18" so that over a 10 hour period, the temp will slowly rise from 130 degrees to 180 degrees. it worked perfectly except that in the 8th hour it climbed to 200. Of well, it only smoked for nine hours.
Chunks of meat are cured, soaked for a couple of hours and dried in the fridge overnight.
Then onto the WSM for a long gentle smoke bath with Mulberry wood.
Obviously the smaller pieces reached temp (150 IT) before the two bigger ones. Then into the fridge, uncovered, for yet another night.
Finally on the 16th day it gets sliced thin.
Smokey, salty, peppery, and melt in your mouth tender beef.
This sandwich didn't have near enough meat. But it made me happy.
Grill Fried Chicken Wings
Tried out a new breading that I found in the store.
Coated the wings with olive oil and then the breading.
Then indirect on the 22" for the cook.
Looking fine. Makes me happy already.
Plated with a box mix Mac and cheese.
Because that makes me happy too.
Yes! It was a banquet for one :thumb:
Smoked Tri Tip Taco Saturday
Started with some nicely marbled TT steaks.
Seasoned with Naturific New Mexico spice mix.
Onna the grill to soak up some Hickory smoke.
After 2 hours the IT was 170.
So then they get a nice 2 hour bath in beef broth, Fire Roasted Hatch powder, and some mediocre store bought salsa that I'm trying to be rid of.
Lid goes on the pan and let em simmer while I continue my adult beverage indulgence.
Then shredded.
And back into the thickened braising sauce.
Made some pretty tasty smoked beef tacos.
So that's about enough happiness for now. More to folllow.
Thanks for checking it all out. Wish y'all coulda been here.
Now...Which one makes the cut for the Happy Meal Throwdown.
