Friday's dinner was inspired by a video from atbbq.com, brisket tacos with smoked salsa.
I replaced the brisket with 2 thick chuck steaks, rubbed them and put them on the Yoder YS640 running 250F.
Let them smoke for about 3 hours.
At the same time I smoked some tomatoes, onion and peppers for the salsa.
When the rub was set and the steaks had a nice color, wrapped them in foil with some beef stock.
Cooked another 2,5 hours at 300F until they were falling apart.
For the salsa, I added a smoked/dried chipotle pepper, lemon juice, some garlic, fresh cilantro and salt to the smoked veggies in the blender.
Served on mini-tortillas with the beef, salsa, sour cream and some cheese.
We were surprised how close the beef tasted to a brisket, BIG bold with a good smoke flavour.
Sunday evening I cooked a wild pheasant.
Rubbed with Oakridge Venisom and wild game on Saturday.
Kept in the fridge for about 24hours.
Smoked on the Yoder again, at 250F for about 2,5hours, turned up to 350F for the last 30mins.
VERY different from turkey or chicken but we really enjoyed it.
Will try another wild pheasant but will wet brine it next time.
I replaced the brisket with 2 thick chuck steaks, rubbed them and put them on the Yoder YS640 running 250F.
Let them smoke for about 3 hours.
At the same time I smoked some tomatoes, onion and peppers for the salsa.
When the rub was set and the steaks had a nice color, wrapped them in foil with some beef stock.
Cooked another 2,5 hours at 300F until they were falling apart.
For the salsa, I added a smoked/dried chipotle pepper, lemon juice, some garlic, fresh cilantro and salt to the smoked veggies in the blender.
Served on mini-tortillas with the beef, salsa, sour cream and some cheese.
We were surprised how close the beef tasted to a brisket, BIG bold with a good smoke flavour.
Sunday evening I cooked a wild pheasant.
Rubbed with Oakridge Venisom and wild game on Saturday.
Kept in the fridge for about 24hours.
Smoked on the Yoder again, at 250F for about 2,5hours, turned up to 350F for the last 30mins.
VERY different from turkey or chicken but we really enjoyed it.
Will try another wild pheasant but will wet brine it next time.
