Saturday, January 15, 2011
Beef Jerky #2
Did a small batch of jerky yesterday. My first try was leathery. The second attempt much better, however the taste was good but not exactly what I'm looking for. Anyways, I guess I will keep trying until I get it right.
Tuesday, January 11, 2011
Beef Jerky
Did a batch of jerky this past weekend. Still trying to get consistent results in taste and texture. This one came close in the taste catagory but some of the meat was tough. Here's the recipe and a couple of pictures.
2 lbs sirloin or flank steak (using sirloin)
4 tablespoons black pepper ( i reduced to 3)
1 cup soy sauce (i used low sodium soy)
1 tablespoon tony chachere's
2 tablespoons worcestershire sauce
2 teaspoon brown sugar
1 teaspoon tiger sauce (hot pepper sauce)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Placed the meat on the smoker at a temp of 155* using a mix of pecan and hickory woods. It took about three hours.
2 lbs sirloin or flank steak (using sirloin)
4 tablespoons black pepper ( i reduced to 3)
1 cup soy sauce (i used low sodium soy)
1 tablespoon tony chachere's
2 tablespoons worcestershire sauce
2 teaspoon brown sugar
1 teaspoon tiger sauce (hot pepper sauce)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Placed the meat on the smoker at a temp of 155* using a mix of pecan and hickory woods. It took about three hours.
Sunday, January 9, 2011
Christmas Brisket
Since I received my new smoker, I wanted to try it out. I've been holding off smoking a brisket until my baby was finished. It was a long 2 mths but I finally received it.
Purchased an 11 lb brisket. trimmed all the hard fat and injected with beef broth, apple juice and some spices. Wrapped in saran wrap and in the fridge over-night.
At 10:00 pm on Christmas eve, I started the smoker and when the temps reached 225 (approx 10:30), I placed the brisket on the smoker. Held somewhat steady the entire cook with only a slight flucuation in temp. When the internal temp reached 200, I pulled, wrapped in foil and in the cooler for a 1 hr rest. By noon, I was carving the brisket for lunch. It turned out well. Tender and juicy. Nice smoke ring.
Here's a couple of pictures.
Purchased an 11 lb brisket. trimmed all the hard fat and injected with beef broth, apple juice and some spices. Wrapped in saran wrap and in the fridge over-night.
At 10:00 pm on Christmas eve, I started the smoker and when the temps reached 225 (approx 10:30), I placed the brisket on the smoker. Held somewhat steady the entire cook with only a slight flucuation in temp. When the internal temp reached 200, I pulled, wrapped in foil and in the cooler for a 1 hr rest. By noon, I was carving the brisket for lunch. It turned out well. Tender and juicy. Nice smoke ring.
Here's a couple of pictures.
New Years
It's been a busy start to the new year which is why I have not been able to post to my blog.
Finally received my new smoker. I was able to smoke a brisket for Christmas and have done about 4 cooks. Everything has turned out great. Retains heat very well. The best part is the charcoal chute. Just add fuel and let it go. It's pretty much set and forget it. I am also running the BBQ Guru power draft comtroller. It gets the smoker to temp within 30 minutes and it stays at the set temp for the duration of the cook.
Here's a picture.
Finally received my new smoker. I was able to smoke a brisket for Christmas and have done about 4 cooks. Everything has turned out great. Retains heat very well. The best part is the charcoal chute. Just add fuel and let it go. It's pretty much set and forget it. I am also running the BBQ Guru power draft comtroller. It gets the smoker to temp within 30 minutes and it stays at the set temp for the duration of the cook.
Here's a picture.
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