Recent content by Moscowbni

I'm about to cook my first butt.  It is 2.5kg, no bone.  I want to have a roast, with thick cuts of meat, not sliced for sandwiches, or pulled.  From what I've read, I should brine it per DM's recipe for 12 hours, rinse, dry and fridge for another 12 hours, then 12+ hours with maybe a mustard...

Ok, another first here for me.  Brined Salmon overnight (water, brown sugar, salt, crushed peppercorns, a few bay leaves) rinsed in slow stream of cold water 30+ minutes in the morning.  Patted dry, and placed in the fridge for 6 hours hoping for some pellicle to form...Gave up and took it out...

Has anyone tried smoking wagu ribeye or strip loin beef roast?  Was wondering if there is too much fat, and if it would be a total waste.  Money aside, only considering taste. Thoughts?

Ok, I've finally had time to start my smoking experience here in Kuwait with my 2d.  First attempt at smoked salmon came out perfectly. So moist, and full of flavor.  Basic 1 :  3.5 salt:brown sugar, fridge overnight. Sprinkled a bit of brown sugar on the top, and then 2.5 oz cherry chips and...

Can't believe it.  I just received my 2d in Kuwait.  Shipping through a 3rd party was costly, but some things are worth it.  No damage, screwed the wheels on, and fired it up for the break-in fire up right away.  So easy, so sturdy.  2 hours left to burn in...now I can't wait to try to smoke...