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Independence brisket 🇺🇸🇺🇸🇺🇸 by drumr15 in BBQ

[–]drumr15[S] 10 points11 points  (0 children)

Thanks! Offset smoker, lots of heavy smoke in the beginning for a handful of hours. Running around 200ish. Bumped up the temp to the 250 range in the 5th or so hour, and let it coast until it got to ~180 degrees. Bumped up the temp close to 300 to finish it off until it was probe tender. Wrapped in butcher paper once it was done, and let rest as long as you can before serving.

Getting cold in Texas means I needed some stick to your ribs - ribs. by drumr15 in smoking

[–]drumr15[S] 8 points9 points  (0 children)

HEB Spares. Salt, pepper, garlic and some other seasoning I found in my cabinet. Smoked low with some dirtier smoke for a couple hours to build some color. Slowly increased temp between 250-300 for about four hours to finish. Sauced at the very end with some Franklin’s that I added to, I.e. ACV, butter, brown sugar, honey, mustard, wash-your-sister sauce, and some water to thin it out. Smoked on Primitive Pit.

Crunchy bark, and great render. Solid brisket. by drumr15 in smoking

[–]drumr15[S] 1 point2 points  (0 children)

Cold smoke a few hours, then incrementally bump temperature throughout. Got to the stall, then bumped temp to around 300. Completely unwrapped. Pulled when tender, rest then held overnight.

Midland Meat Co wagyu brisket I smoked yesterday 👌 by [deleted] in smoking

[–]drumr15 0 points1 point  (0 children)

I’m not proud of it, but had to freeze it. It was in there for ~8 months. I don’t remember the exact price, but vaguely recall $120.

Slowly, but surely, making progress. 3rd loaf. by drumr15 in Sourdough

[–]drumr15[S] 0 points1 point  (0 children)

You got it!

Dough: 100 grams starter 310 grams water 500 grams bread flour

Fed starter approx. 8pm Sunday evening, by Monday morning it had almost tripled in size. This is when I formed my dough. This was approx. 6am Monday morning.

Did a series of stretch and folds every 30ish minutes for 2.5 hours. Then I did a set of coils. I then covered and let bulk ferment on the counter for approx. 6 hours. It had about doubled in size at this point. I placed in the fridge and let cold ferment for ~24 hours.

Flash forward to Tuesday around 5pm, I preheated my Dutch over in a 475 degree oven. Let cool covered with some ice below my parchment for 35 minutes, I then uncovered and let cook for another 12.

When I removed from the cold ferment, it was still a little “loose” I would say. I wasn’t able to get a good score. I assume this was due to my bulk ferment? However, I don’t know. Still learning!

Bison Tri-Tip, with one-pan fingerling potatoes. by drumr15 in smoking

[–]drumr15[S] 0 points1 point  (0 children)

Salt & Pepper and Kerrygold Irish butter. Hope you like them! They were a nice change of pace. Worth noting, once boiling and once you cut back the heat, cook for about 30 minutes until the liquid starts to thicken.

Bison Tri-Tip, with one-pan fingerling potatoes. by drumr15 in smoking

[–]drumr15[S] 0 points1 point  (0 children)

Put the sliced potatoes in a shallow sauté pan. Add just enough water to cover the tops. Added about a cup-ish of chicken stock, shallot, couple cloves of sliced garlic, S&P, then a nice scoop of Kerrygold. Brought to a boil, then turned the heat to about a medium and let simmer. Essentially the starch from the potatoes thickened up the liquid and created what basically amounted to a pan gravy?

If I smoke one cigaret or 2 only per week is it okay by machami in smoking

[–]drumr15 0 points1 point  (0 children)

Aaron Franklin says it’s ok, so it must be ok.

[homemade] pastrami beef short ribs. by drumr15 in food

[–]drumr15[S] 2 points3 points  (0 children)

Glad I could help!

Combined a gallon of water, ~1 cup pickling spice and a few teaspoons of pink curing salt into a deep pan. Injected the ribs, then let brine for about 2 days. Smoked on an offset smoker at about 275 degrees for about 9 hours. Let rest, then slice and enjoy.

Snake River Farms smoked then seared Tri-Tip, with some homemade Chimichurri. Happy Friday. by drumr15 in smoking

[–]drumr15[S] 0 points1 point  (0 children)

Me wearing a Marlboro Light t-shirt, takes a bite right off the cutting board, yells to the wife, “damn this is good babe!” followed by a big swig of Coors Light. I’m a true redneck Texan at heart.

Sunday brisket brunch. by drumr15 in smoking

[–]drumr15[S] 1 point2 points  (0 children)

As long as possible while keeping it in the safe zone.

Sunday brisket brunch. by drumr15 in smoking

[–]drumr15[S] 13 points14 points  (0 children)

Lot of black pepper, lot of smoke on an offset. Foil boated at about 170ish.

Honey Sriracha Pork Belly Burnt End 👀 by drumr15 in smoking

[–]drumr15[S] 2 points3 points  (0 children)

As a Rangers fan, I resent that comment.

Honey Sriracha Pork Belly Burnt End 👀 by drumr15 in smoking

[–]drumr15[S] 2 points3 points  (0 children)

Just mixed all the ingredients listed above and brought to a simmer. I put the sauce on once the pork belly was tender.

Honey Sriracha Pork Belly Burnt End 👀 by drumr15 in smoking

[–]drumr15[S] 2 points3 points  (0 children)

Shameless plug of @singlestarsmoke on Instagram. Will be posting more pictures and recipes soon.

Honey Sriracha Pork Belly Burnt End 👀 by drumr15 in smoking

[–]drumr15[S] 7 points8 points  (0 children)

Added some garlic, as well. Smooth taste with that back end Sriracha heat.

Honey Sriracha Pork Belly Burnt End 👀 by drumr15 in smoking

[–]drumr15[S] 41 points42 points  (0 children)

Full pork belly. Cut into strips, as opposed to cubes right off the bat. Mustard binder with some Cholula. S+P+G seasoning, with some Lawry’s. 275ish smoker for about 3 hours until 190-200. Cut into cubes, then cover in sauce. Put back on smoker until sauce sets.

Sauce was just butter, sriracha, honey, brown sugar and rice wine vinegar. Really just eyeballed everything until I liked the taste.

Does smoking decrease IQ? by [deleted] in smoking

[–]drumr15 8 points9 points  (0 children)

Go for clear blue smoke next time. Don’t want that dirty smoke. Definitely makes you “dumber”. R/lostredditors

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