I use this stuff too. It is good but you will discover that is not a replacement for everything that needs beef bullion. It's sweet.So the pecan brioche has a real nice flavor, but it’s dense like a desert bread. Looks like the regular brioche is the winner for my May Day party.
I got the beef ribs braising right now, geez the house smells good!
Btw, I use this stuff for me beef broth now days. It’s so much better flavored than the stuff in the boxes.
What wood did you use? What rub? What was your time and temp?Well nothing much to report on the ribs. The smoker worked fine. I'm just not that great at cooking ribs. I honestly put very little effort into the cook so I got meh ribs as a result. First cook on new equipment so no big deal. I like the little cooker. I was at Lowe's checking the cook temp. Not bad.
I’ve always wanted a rotisserie, let me know how yours works out.
I usually do 275 for 5 hours but that's not far off enough to make a huge difference. What was the issue? If it was too tough, then the temp might be the cause. I usually take beef to around 203.@Ryuk I used the wood pellets pictured in the post where I introduced the new smoker. It's mixture of hardwoods. It's supposed to be a good all around wood pellet. The rub I used is a recipe that Guga from Guga Food on YouTube uses. I cooked it at 250 for approximately 5 hours. The internal temp got to 192. I usually will cook something like this for an extended period while basting periodically. This time I got busy and it got to just hangout in the smoker for the whole cook. I didn't wrap it or anything. Im pretty sure I could have done a lot better job if I had payed a little more attention to it. I welcome any and all feedback though.
@Ryuk I used the wood pellets pictured in the post where I introduced the new smoker. It's mixture of hardwoods. It's supposed to be a good all around wood pellet. The rub I used is a recipe that Guga from Guga Food on YouTube uses. I cooked it at 250 for approximately 5 hours. The internal temp got to 192. I usually will cook something like this for an extended period while basting periodically. This time I got busy and it got to just hangout in the smoker for the whole cook. I didn't wrap it or anything. Im pretty sure I could have done a lot better job if I had payed a little more attention to it. I welcome any and all feedback though.
If I understand it correctly from the person I bought this grill from they make a heat blanket for these grills. I might look into that at some point. This particular grill tracks the temp and gives you a nice little graph to look at. The temp appeared to stay fairly consistent, but that is what the probe was seeing. The actual swings could have been greater than it showed. I do want to add a seal around the lid. One of the issues with the grill, caused by shipping damage, is that the lid doesn't seal as well as it could.One of the things I do to help with this is add heat mass.
So i bought a Made In carbon steel roasting pan. After this coming weekends brisket and bread ordeal with the family I’m going to get into roasting chicken. My old pan is some cheap worthless one I bought twenty or so years ago and is oval, you cook a turkey in that one and that’s it.
The carbon steel gets seasoned similar to cast iron. This piece weighs right at seven pounds. I can’t wait to try it out. I can brown meat in it and throw it into the oven or grill afterwards. I’ll let you know what I think starting the following weekend.
Very initial review is I love it. Nice weight and really looks like a bitchin’ roasting pan.
I’m looking into buying a dutch oven next. I’m favoring a Staub over Le Crueset at the moment. They cost a little over $400 for nine quart versions, so I’ll do a little studying on this one before purchase. Any opinions out there?
On Weds evening, my son was tagged to grill supper on his own. The burgers were not completely blackened on the outside and were more pink inside than I prefer, but nobody died and they were more edible than at a car show. So it was a good start.Leave it to me to bring it back to basics...burgers and dogs on the grill tonight. I'm leaving work here in about 15 minutes (if I make it that long), heading home, and then get the burgers made up and throw 'em on the grill. Might use some of that Todd's Dirt again in 'em.
Hm, may have to make a pit stop on the way...could use some beer...
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