f7ben Posted February 19, 2017 Share Posted February 19, 2017 what liquid are you referring too? Quote Link to comment Share on other sites More sharing options...
Doos Posted February 19, 2017 Share Posted February 19, 2017 8 minutes ago, f7ben said: what liquid are you referring too? It's a couple of guiness and some Worcestershire. The two chucks are sitting on top of peppers, onion, and garlic which will cook down over a few hours. Once they get to pulling temp you mix it all up and reduce some uncovered. 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted February 19, 2017 Share Posted February 19, 2017 5 minutes ago, Doos said: It's a couple of guiness and some Worcestershire. The two chucks are sitting on top of peppers, onion, and garlic which will cook down over a few hours. Once they get to pulling temp you mix it all up and reduce some uncovered. Love pepper stout beef. Just need a bun and some horseradish 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 19, 2017 Share Posted February 19, 2017 10 minutes ago, Doos said: It's a couple of guiness and some Worcestershire. The two chucks are sitting on top of peppers, onion, and garlic which will cook down over a few hours. Once they get to pulling temp you mix it all up and reduce some uncovered. Is that referred to as braising ? sounds fantastic Quote Link to comment Share on other sites More sharing options...
dz246 Posted February 19, 2017 Share Posted February 19, 2017 3 minutes ago, f7ben said: Is that referred to as braising ? sounds fantastic http://www.thewolfepit.com/2009/10/pepper-stout-beef.html Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 19, 2017 Share Posted February 19, 2017 7 minutes ago, dz246 said: http://www.thewolfepit.com/2009/10/pepper-stout-beef.html damn that looks fucking amazeballs ......I'm trying that next 1 Quote Link to comment Share on other sites More sharing options...
Doos Posted February 19, 2017 Share Posted February 19, 2017 1 hour ago, dz246 said: Love pepper stout beef. Just need a bun and some horseradish Yessir, one of my favorites Quote Link to comment Share on other sites More sharing options...
Woodtick Posted February 20, 2017 Share Posted February 20, 2017 Didn't feel like driving 30 miles to a real store. The store 10 miles from the camp had legs and not much else. They said the didn't get their delivery this week,so legs it is. 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted February 20, 2017 Share Posted February 20, 2017 Fuck, I forgot to make a sign for free stickers. Oh well, maybe Momo can send me some? Quote Link to comment Share on other sites More sharing options...
Woodtick Posted February 21, 2017 Share Posted February 21, 2017 I will be starting a go fund me page. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted February 21, 2017 Author Share Posted February 21, 2017 Quote Link to comment Share on other sites More sharing options...
dz246 Posted February 21, 2017 Share Posted February 21, 2017 Grilled some ribeyes... 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted February 25, 2017 Platinum Contributing Member Share Posted February 25, 2017 5 lbs pork shoulder ready to smoke. 3 Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 25, 2017 Share Posted February 25, 2017 beautiful butt !!!!!!!! I have 5lbs of chicken breast on the smoker now that soaked in the wet cure brine for 5 days !!!!!!!1 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 25, 2017 Share Posted February 25, 2017 chicken is just delicious ..... 5 days in the following brine 1.5 gallons water 1.5 cups morton tq 1.5 cups brown sugar Smoked at 175 for 3 hours with apple wood and then finished for an hour at 225 to internal temp of 165 So juicy and delicious .....almost like a cross between a ham and nice smoked salmon !!!!!!! 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 25, 2017 Share Posted February 25, 2017 4 Quote Link to comment Share on other sites More sharing options...
ckf Posted February 25, 2017 Author Share Posted February 25, 2017 11 minutes ago, f7ben said: Looks great Ben!!!!!!!!!111 I should either pull a rack of ribs out of the freezer or go grab a butt in the AM. It's supposed to be near 60F here again tomorrow. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted February 25, 2017 Platinum Contributing Member Share Posted February 25, 2017 59 minutes ago, f7ben said: chicken is just delicious ..... 5 days in the following brine 1.5 gallons water 1.5 cups morton tq 1.5 cups brown sugar Smoked at 175 for 3 hours with apple wood and then finished for an hour at 225 to internal temp of 165 So juicy and delicious .....almost like a cross between a ham and nice smoked salmon !!!!!!! Nice. I did brine some chicken breasts back a couple of months ago. Surprising what a difference it makes. Quote Link to comment Share on other sites More sharing options...
dz246 Posted February 25, 2017 Share Posted February 25, 2017 1 hour ago, ckf said: Looks great Ben!!!!!!!!!111 I should either pull a rack of ribs out of the freezer or go grab a butt in the AM. It's supposed to be near 60F here again tomorrow. Was 60 here a few days ago. Today....... a blizzard...... Fuck this winter! 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 25, 2017 Share Posted February 25, 2017 11 hours ago, Blackstar said: Nice. I did brine some chicken breasts back a couple of months ago. Surprising what a difference it makes. This was the first time I brined with cure ......I really love the flavor that it gives poultry. Also the difference between the breast I cooked after 3 days soaking and 5 days soaking was night and day. I am a big fan of long soaks in a weaker solution 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 25, 2017 Share Posted February 25, 2017 Gonna do the pepper stout beef today !!!!!!!!!!!!! 4 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 25, 2017 Share Posted February 25, 2017 15 hours ago, f7ben said: chicken is just delicious ..... 5 days in the following brine 1.5 gallons water 1.5 cups morton tq 1.5 cups brown sugar Smoked at 175 for 3 hours with apple wood and then finished for an hour at 225 to internal temp of 165 So juicy and delicious .....almost like a cross between a ham and nice smoked salmon !!!!!!! whats morton tq? Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted February 25, 2017 Platinum Contributing Member Share Posted February 25, 2017 18 hours ago, Blackstar said: 5 lbs pork shoulder ready to smoke. Smoker took a shit on me. Its in the oven now. Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 25, 2017 Share Posted February 25, 2017 1 minute ago, Blackstar said: Smoker took a shit on me. Its in the oven now. dude .....let me help you. I am sold on these ....I have been using mine steady for a year and a half and its just a great cooker for cheap money https://www.amazon.com/Char-Griller-16620-Kamado-Charcoal-Barbecue/dp/B00GJEPTJS/ref=sr_1_1?ie=UTF8&qid=1488047540&sr=8-1&keywords=akorn Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 25, 2017 Share Posted February 25, 2017 1 hour ago, 01mxz800 said: whats morton tq? morton tenderquick .....its salt and sugar and sodium nitrate .......the sodium nitrate is commonly called pink salt or cure. Quote Link to comment Share on other sites More sharing options...
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