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Messages - KY Smoke

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1
Brines, Marinades & Injections / Re: KY Beef Brine Recipe
« on: April 30, 2020, 09:40:25 PM »
Hey Ray,

Been a long time since Iíve been on here!  Letís just say ďLifeĒ happened!  But glad to hear that you liked this brine recipe.  Itís been a while since Iíve use it but have three full briskets in the freezer.  So hope to be using it again soon.  Take carE.  Jeff

2
Beef / Re: Prime Brisket
« on: October 29, 2016, 12:13:37 PM »
Thanks Dave.  What temp were you set at to get to 195 in 11 hours?  Was expecting at least 15 hours minimum.  Just curious.  Thanks.....Jeff

3
Beef / Re: Prime Brisket
« on: October 29, 2016, 10:22:11 AM »
Hi Dave, great looking brisket!  So much, that I picked up a 14# Prime Cut brisket from Costco yesterday.  Wondering if you could share about how many hours it took for your 14 pounder to get to that 190-200 F range?  I know all pieces of meat can be different, but just looking for a "ball park" time frame. 

Also too, I think you've posted that you foil your briskets in a bath of beef stock after so many hours.  Am I thinking of the right guy and did you do anything like this with this prime brisket....or was it "tanning" on the rack the whole cook time?

Have never tried a Prime Brisket and just want to come out with results as you described with yours that you just did.  Looking forward to your input.   Thanks in advance Dave.

Jeff

4
Smokin-It Announcements! / Re: New "Lazy Q" E-Book available now!
« on: August 21, 2016, 09:37:23 PM »
Awesome job on the eBook Tony!  A lot of time and detail was obviously spent putting it together!  Should be a huge help to all new SI owners going forward.  But also puts all of the "standby's" for the rest of us in one, easy to reference spot!  Much appreciated!

5
Sous Vide! / Re: Sous Vide Basics - Time, Temperature, and Safety Guides
« on: February 19, 2016, 11:35:48 AM »
Thanks Bob.  Totally missed it that section.  Definitely going to try now!

Great Job Tony!

6
Sous Vide! / Re: Sous Vide Basics - Time, Temperature, and Safety Guides
« on: February 19, 2016, 10:26:00 AM »
Hey Tony.....been following the Sous Vide adventures that you and others have been posting the past few weeks.  Wondering how your SI/SV Pastrami came out this week?  Something that I may want to try.  Looked for a follow up in the Beef section and don't see one yet.  Just curious.  Thanks....Jeff

7
Introductions / Re: Hello from Seattle
« on: November 05, 2015, 07:20:53 AM »
Welcome from KY Michael!  You won't regret your choice in smokers!  Have had mine for 4 months and my #3 hasn't disappointed yet!  Enjoy!

Jeff

8
Anything Goes!! / Re: White Castle
« on: November 04, 2015, 07:49:53 PM »
Look pretty good John!  Have White Castle's close by but I'm sure these will be much healthier for you!  Wife loves Sliders so this will be on the list of things to try.  Thanks for the idea! 

9
Most likely would not have went ahead and bought the SI smoker in June, if I wouldn't have found this forum.  It was the game changer!

10
Keep the picture show coming Greg!  No matter where your travels take you or what you feel like critiquing!  ;) 

11
Rubs / Re: Santa Maria Steak Seasoning
« on: October 30, 2015, 01:53:32 PM »
Be sure to let me know how it goes Bob!  Good luck.  Jeff

12
Brines, Marinades & Injections / Re: KY Beef Brine Recipe
« on: October 30, 2015, 01:51:50 PM »
Greg....the beef broth is just Swanson's lower sodium-no MSG- broth.   Nothing special.   We use the low sodium chicken and beef broth, so was just what we keep in the pantry.  I used a whole 32oz box, as I thought it would be better to have more broth in the brine, versus the extra water. 

As you can tell, I just kind of winged it to make enough liquid to cover the large pieces of meat and ribs.  Hope this helps.....Jeff

13
Brines, Marinades & Injections / KY Beef Brine Recipe
« on: October 29, 2015, 11:13:05 PM »
This is kind of a combination of the Tony's (Divot's) beef injection recipe and his Pork brine recipe, of course with some of my preferences added.  I've used this brine recipe now on the Beef ribs and two briskets.  All turned out with unbelievable flavor and were very tender.

Beef Brine Recipe
1 Qt. Low Sodium Beef Broth
1/2 C Worcestershire
1/2 C Texas Pete's Hot Pepper Sauce
1 C Brown Sugar
1 C Kosher Salt
1/2 C Apple Cider Vinegar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Ground Oregano
2 Tbsp Black Pepper
2 bottles full bodied IPA Beer (One for the brine and one for you...this takes a while  ;))

Combine all ingredients with half of the beef stock into a 6 quart sauce pan.  Simmer (but don't boil) for 20 minutes to bring all of the flavors together.  Then pour over a gallon of ice cubes and the remainder of the beef stock in your brining container and stir until ice is melted.  Of course the ice cubes will only net you roughly 2 quarts of actual water.  So add up to two more quarts of cold water and stir. This will then net you just under 1 1/2 gallons of brine.  You can cut back on the additional water, if your brining container isn't large enough to accept this much liquid.  But with six 3-4 bone slabs of beef ribs standing on end in a 22 quart container, I still only had just enough liquid to cover all of the ribs.  I let the ribs soak for 8 hours in the fridge.  I let the two briskets go for 12 hours and had no issues at all.

By the way, I didn't inject the second brisket I did and I didn't really see any difference in the juiciness of it, compared to the first one that I brined and injected.

Feel free to modify the recipe to your liking.  But so far, I like it just the way it is!

14
Rubs / Re: Santa Maria Steak Seasoning
« on: October 29, 2015, 11:02:36 PM »
Hey Greg....The Brine Recipe that I use for Beef is below.  It's kind of a combination of the Tony's beef injection recipe and his Pork brine recipe, with of course some of my preferences added.  I've used this brine recipe now on the Beef ribs last weekend and two briskets.  All turned out with unbelievable flavor and were very tender.

Beef Brine Recipe
1 Qt. Low Sodium Beef Broth
1/2 C Worcestershire
1/2 C Texas Pete's Hot Pepper Sauce
1 C Brown Sugar
1 C Kosher Salt
1/2 C Apple Cider Vinegar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Ground Oregano
2 Tbsp Black Pepper
2 bottles full bodied IPA Beer (One for the brine and one for you...this takes a while  ;))

Combine all ingredients with half of the beef stock into a 6 quart sauce pan.  Simmer (but don't boil) for 20 minutes to bring all of the flavors together.  Then pour over a gallon of ice cubes and the remainder of the beef stock in your brining container and stir until ice is melted.  Of course the ice cubes will only net you roughly 2 quarts of actual water.  So add two more quarts of cold water and stir.  This will then net you just under 1 1/2 gallons of brine.  Even with six 3-4 bone slabs of beef ribs standing on end in a 22 quart container, I still only had just enough liquid to cover all of the ribs.  I let the ribs soak for 8 hours in the fridge.  I let the two briskets go for 12 hours and had no issues at all.

I will add this to the Brine section now as well.  Sorry I haven't shared this sooner, but I thought I was just a weirdo, as I haven't seen anyone else brining any beef....just injecting.  By the way, I didn't inject the second brisket I did and I didn't really see any difference in the juiciness of it, compared to the first one that I brined and injected.

Feel free to modify the recipe to your liking.  But so far, I like it just the way it is!

15
Rubs / Re: Santa Maria Steak Seasoning
« on: October 29, 2015, 12:04:03 AM »
Sorry for the tardiness in getting back to you Tony, but traveling too much these days.  But was able to find some large slabs of beef ribs from a local butcher last week.  Actually brined them for 8 hours on Friday night in a modified version of your beef injection.  Then applied your Santa Maria Seasoning (plus 1 tsp of ground oregano added) and let rest in fridge, wrapped for four hours. Then into smoker at 235 F for 5 hours with 5oz total of mesquite and hickory.  These ribs weren't as meaty as the ones Greg found at RD, so were perfection with a five hour smoke. 

All I can say is they had most likely the best flavor of any beef that I've ever cooked or smoked!  My wife was sincerely impressed with the flavor and tenderness of the meat as well.  Will definitely keep a large shaker of the Santa Maria seasoning on hand for any beef I do!  Great job with the ratio on the recipe Tony!  Thanks.

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