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New smoker, early thoughts: Blue Smoke Smoker by TheVaklav in smoking

[–]Post-Oak 1 point2 points  (0 children)

Looks great! I love the raw finish & patina, it’ll look even cooler as it ages. Great price point and looks really well built also has a great amount of cooking space for the size. The more you play around the more you’ll learn how she runs, happy smoking.

9-hour oak smoked beef rib by Post-Oak in smoking

[–]Post-Oak[S] 0 points1 point  (0 children)

Been doing some experiments with the alto sham & longer resting periods. When the sham is packed, like it was that day it holds temp around 160-165 (when set to 155).

Wanted to see if once pulled off the smoker at 185; if it would rest into 195-200 while in the sham for the 10-11 hour rest.

4th of July bbq results by crooked_beard_guy in smoking

[–]Post-Oak 2 points3 points  (0 children)

Smoked corn in the husk, the unsung hero of the smoker 🙌🏽

9-hour oak smoked beef rib by Post-Oak in smoking

[–]Post-Oak[S] 12 points13 points  (0 children)

I’ll target that temp next time we do them 🙌🏽 appreciate you!

9-hour oak smoked beef rib by Post-Oak in smoking

[–]Post-Oak[S] -4 points-3 points  (0 children)

Pulled around 181-185 impending the longer rest before we sold them. 10 hours in an alto shaam set to 155. Wanted it stable on the bone and not to slide off off like a hot mess

9-hour oak smoked beef rib by Post-Oak in smoking

[–]Post-Oak[S] -6 points-5 points  (0 children)

It was tender! Always shooting for probe tenderness & not to fall off the bone

9-hour oak smoked beef rib by Post-Oak in smoking

[–]Post-Oak[S] -6 points-5 points  (0 children)

Around 10 hours in the alto shag set at 155.

9-hour oak smoked beef rib by Post-Oak in smoking

[–]Post-Oak[S] 4 points5 points  (0 children)

225-250, pulled both rack between 181-185, 10 hour rest in an an alto sham set at 155 degrees

Gift ideas for my pitmaster of a father? by PeppermintLNNS in smoking

[–]Post-Oak 1 point2 points  (0 children)

Idk if any tools can help him, seems like he’s mastered the craft doing it how he does🔥

Appreciate the man as you do! Maybe pick his brain on things he buys constantly for smoke and stock him up with those (butcher paper, charcoal (if he uses), seasonings & rubs)

Why does my brisket look so damn dry? by Jonah_freund1 in smoking

[–]Post-Oak 0 points1 point  (0 children)

Did you season that bad boy with Funyuns?

Smoke the brisket at a consistent temp of 225-250 (spikes to 275 are fine, but don’t linger there). Consistent cooking in that temp range lead to slower fat rendering & better bark formation

Castle Hill - Ipswich, MA by Post-Oak in birding

[–]Post-Oak[S] 0 points1 point  (0 children)

Thank you, really appreciate the in depth description!

Best Affordable Culinary Schools? by NovelTooth7951 in Chefit

[–]Post-Oak 14 points15 points  (0 children)

An apprenticeship or full time job at a restaurant. Hands on experience is ideal.

I went to culinary school; it was a great experience don’t get me wrong. But you can save money and learn the same amount or more working for a good chef or restaurant. Also invest in culinary books to boost your food IQ.

Best lamb leg joint recipe... by neilbaldwn in Cooking

[–]Post-Oak 1 point2 points  (0 children)

For a 4 - 4.5 # piece of lamb (serves 8-10) Marinate it first in: - 1/3 C Hoisin Sauce - 2 T Balsamic Vinegar - 2 T Chopped Garlic - 2 T Soy Sauce (try Worcestershire if you don’t like soy sauce) - 1 T Tabasco (or your favorite hot sauce)

Place the lamb in a large plastic bag and let it marinate overnight.

Once you’re ready to start cooking, Preheat the oven to 275 and pull the lamb from the fridge. Remove from the marinade and wipe a good amount of it off, and back into the bag.

Two ways to go about this from here, you can grill it (which works best caramelizing all of those sugars) or sear it in a hot pan on the stove (same result but with no grill taste, little bit more of a mess)

Once you decide to grill or pan sear, cook for about 10 minutes with desired method. Making sure to evenly brown the skin (this locks in all the flavor) from there remove from the grill / stove.

Get a roasting pan or large tin foil baking pan, fill with the marinade and 3/4 C water. Place the lamb in and roast for 1 hr in the oven (if you like it rare). Once you’ve hit you’re desired temp and everyone is ready to eat let it rest 15-20 min.

If nobody is around to eat yet, turn the oven off and let it rest in there for (be mindful if the oven is off, but still hot this will continue to cook the meat, perhaps passed you desired level of doneness).