Recent content by Ryan S

Wait, how did you have leftovers? Quesadillas. Jack and cheddar cheese, roasted red or green pepper, a bit of sour cream, some spicy salsa...

hahah, I totally forgot to take pics. Smoked it to 149f, then bagged/swirled @144f for about 65 hours). Sadly i didn't have a chance to try it until yesterday. I see why they re-apply rub after swirling, it can get washed off by the juices. I'm getting a 2nd DIY setup to use so I can do...

Sorry for the rebumping, but.... wow....if you're not convinced about M.C., their pastrami recipe I just tried is ineffably good. Holy. Crap. (I just had a rueben taco with homemade sauerkraut with it as well) The only thing I can describe that made me feel the same way when I put it in my mouth...

There's actually a good section on bbq in book 2 (on techniques) and also in book 5 (the sauces and meat recipes). They speak highly of charcoal over gas grills, and charcoal rings get mentioned in part of the grill discussion as a way to focus heat. Pastrami is almost done smoking.

Bumping an old thread....Several replies to various things in no order. Science is a huge part of cooking, whether or not people want to admit it. Understanding what's going on and making it work for you isn't some cheat or other bs, it's improving your skills. "Modernist Cuisine" is an...

HEB is where I usually get mine. No randalls near me now, but definitely check them out on occasion, ask the meat dept. people when they're going on sale and you can usually get a heads up. Most holiday weekends various steaks are knocked down a couple bucks, briskets aren't always so reliable.

I have one that I use with my electric smoker to do tomatoes and cheese and other such things that require lower temps. I end up placing the wood chunks on the heating element directly. Works pretty well in that setup for me.

Alrighty....smoked 'em. Took nearly 24 hours for small ones (<2" diameter) to get down to the raisin/leathery consistency. I have *not* yet used them, but hopefully will soon. For now they're in my freezer. Will edit as needed once I use them.

I've done it a few times, takes an hour or so and done. Cast iron pan, electric burner, some wood chunks. Set the burner to medium or so and get the wood going, adjust down if needed (check temps to see where you are, of course) then put the cheese on. Usually barring lots of wind, it gets...

I've done roma tomatoes before, with good results. However, having someone for dinner that's allergic to tomatoes, but not tomatillos. If no one has done this, I'll be sure and post whatever results I get. But I'm curious if anyone can point me towards something helpful about them. I see...

Is it added after you've sliced the brisket into pieces? Or while the brisket's peacefully resting?

Mine already do...no flamethrower needed. Of course I do have the high pressure propane venturi burner for heat treating, I bet that could light some charcoal quick...

Well I usually let folks sauce their own PP, though frequently I'll have a bottle of sauce, wonder bread and a bowl of PP for them to work with. And no problems on it being an hour away, once they're at temp, wrap them up in foil (2x) and a towel, put them in a cooler to keep warm, and drive...

If it's small enough, I have a silicone 9" square cake pan that would work. It's not 'sturdy', though, so it would have to be carefully lifted/moved. Never tried it in a smoker, but I'm pretty sure it could be done without an issue.

The first few were tossed in a pasta salad my g/f made, she said they were "tasty". When she gets home I'll find out more, but haven't been cooking at home the last few days. The smell good, though. ETA.... Some more were had...the smoke flavor is very powerful on some of them. So maybe...