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Messages - crashmeister

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Anything Goes!! / Re: Do Masks Work?
« on: November 09, 2020, 07:45:44 PM »
Seeing as this hideous virus is still spreading I though I would share this analogy about how masks work.

First, you need to understand that you wear a mask mostly to protect others, and to a lesser extent, yourself. Most people who get the virus are not aware that they have it.

Imaging two guys facing each other and they have no pants (or underpants) on.
If guy #1 pees, guy #2 gets a wet leg.
If guy #2 puts on pants and guy #1 pees, guy #2 gets wet pants and some pee may get through to his leg.
If guy #1 puts and pants and pees, his pants get wet but guy #2 stays dry.
If they BOTH have pants on, they are BOTH safe !!!

The point is: You may not know you have the virus so do the right thing to protect others and WEAR A MASK !!!

The 'Insert Image' button provides the tags, but placing the URL between the tags does not work.

Are attachments the only way to insert pictures ?

URL used:

What's Cooking? / Re: Smoking for taste - avoiding overcooked meat
« on: November 09, 2020, 01:56:03 PM »
EDIT: Added pictures. Can also confirm that this was very moist and the flavor was just about perfect (touch too much pepper).

160 Corned Beef Brisket:

Last week, I saw a Corned Beef Brisket at Aldi, and couldn't resist. I have previously cooked these in a slow cooker covered with water, then finished under the grill.

This time:
1. Water bath in the fridge for 12 hours.
2. Trim fat. Seasoned with the little packet that came with it, plus Robertson's BBQ spice (from South Africa) and fresh ground black pepper.
3. +- 2.5oz Pecan. 225. Internal temp to 158. Took 2.5 hours.
4. Brush on a light coat of Sweet Baby Ray's.
5. Back in the smoker at 250 until IT reached 162. +- 30 minutes.
6. Placed under grill to crisp top.
7. Rested 30 minutes.

There was clear juice seeping out during the grill and resting phase.
I really liked this and see no need to go to a temp over 160. Next time I will aim for 155, baste, then 160.

Finally, a note about two things y'all really, really should try.
1. Roberton's BBQ spice - Available at your local South African store (if you have one) or you can get it from Amazon.
2. Mrs Ball's Chutney - Available at Publix in the British section, or from your local South African store. Do NOT buy from Amazon - their price is insane.

The BBQ spice + garlic salt is perfect for pork chops, steaks, burgers and just about any meat you put on a grill.
I use Mrs Ball's Chutney for sandwiches (lamb, beef, brisket, pastrami, curry chicken), in spaghetti meat sauce (1-2 Tbsp) and any other sauce where you want a touch of sweetness.
It is unique and NOTHING like the other chutneys you find in the grocery stores.

What's Cooking? / Smoking for taste - avoiding overcooked meat
« on: November 08, 2020, 02:27:58 PM »
Our family has a saying: "The cow is already dead, there is no need to kill it again!"

So I'm not a huge fan of Southern BBQ, because everything seems way overcooked.

I have successfully smoked Salmon and Chicken. I have yet to find a recipe and/or technique that produces ribs that I love. And I am just starting to look into doing beef cuts.

Most of the recipes and advice for BBQ seem to embrace really high internal temperatures.

Any like minded folks out there that enjoy food that has not been overcooked?

Beef / Re: Smoked pastrami from corned beef
« on: November 08, 2020, 02:07:25 PM »
If those pictures are accurate, it looks very good. I am not a fan of over cooked meat. That looks nice and juicy.

Pork / Re: Baby Back Ribs - Step-by-Step, with How to Time Your Cook
« on: November 04, 2020, 02:42:33 PM »
A point of clarification: The yellow mustard - is that the French's liquid or a dry powder ?

Poultry / Re: Smoked Whole Chicken
« on: October 30, 2020, 06:23:30 PM »
About to try a chicken in my new #2.

Love Aleppo pepper, but the missus is not a fan of spicy, so I'll skip the Cayenne and red pepper flakes and just use Aleppo.

I like the idea of finishing in the oven to get crispy skin.

Guide to Smoking Times, Temps, Woods / Re: Bitter flavor
« on: October 21, 2020, 02:36:39 PM »
Mertzer13 - Thank you for the recipe.  I see you smoke at 175 and you're applying a dry brine for some number of hours presumably in the fridge.  If I may ask why use Tender Quick curing salt and not plain Kosher salt?  Is bacteria the concern or some flavor or texture preference?

I read somewhere to only use canning/pickling salt. Regular salt has iodine and possibly something else in it which is not good for brining.

I have ordered a #2. Been using a Big Chief for years. My current method for Salmon is:
Slit the skin every 2" and use a 50/50 mix of canning salt and raw sugar plus garlic powder to taste. Brine for 24 hours, rinse, lightly pat with paper towel and let dry on the rack for 1 hour before putting it into the smoker.
I smoke for 1 hour then glaze with a mix of finely chopped ginger and honey (made the night before). Smoke for 1 more hour, add more glaze and then return to the smoker (no new chips) for another 90 minutes.
When I take it out of the smoker I put it in the freezer for rapid cooling (until just warm), then vacuum seal and put in the fridge. Lasts for months with no issues. My family loves it.
One final thought, we often have it straight from the smoker as an entree for supper. If eating it hot, I only brine for 4-6 hours.


Gadgets and Gizmos / Re: Anyone have experience with the ThermoPro TP25 ?
« on: October 21, 2020, 12:35:46 PM »
I have one. I was looking forward to the graphing capability, but when your phone goes to sleep, the graph stops. Range is pretty good for bluetooth, but no better than my previous thermopro with a dedicated receiver. I do like having 4 probes, the temp alarms are good, and I tested mine with ice water and boiling water and it was within a 1/2 degree, so I am basically happy with it. I bought mine back in early July, and I think it is pretty good for the price.

Thanks. I'll get one.

Introductions / Diddly Old F**t from Atlanta
« on: October 19, 2020, 05:30:47 PM »

I've had a Big Chief for years and love the salmon I make in it.
Probably getting the #3. Looking forward to doing chicken, ribs, boerewors (South African farmers sausage) and trying some brisket and pork.

Gadgets and Gizmos / Anyone have experience with the ThermoPro TP25 ?
« on: October 19, 2020, 05:00:19 PM »
Hi there. I'm about to pull the plug on a smoker and I want a decent probe setup, without breaking the bank.

The ThermoPro TP25 seems to be OK since they upgraded the app to fix the connectivity issues (reviews on Amazon).

Anyone have experience with it ?

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