Brian Zimmerman
TVWBB Pro
Been checking out the jerky posts as of late and did some tonight. First thing on my setup. I used some 1" chicken wire to make a charcoal basket. A 32oz can of Minwax stain was used as the form for the basket. It holds approx 9-10 Kingsford briquets.
This is placed in the ash catcher of the grill. A layer of about 1/4" of sand was placed on the bottom. A piece of aluminum foil sits in the bottom of the ash catcher. Just forget the drip pan once and you will learn that pork juice + ash = cement. I placed 9 briquets of Kingsford Hickory in the basket. Then I lit one in the charcoal chimney. When it was going and had a uniform coat of ash on it, I added it to the basket. Then the ash catcher(now the charcoal basket) was put in place.
For the jerky meat I used 0.63 lbs of "top sirloin thin sliced". It was about 3/16" thick. Cut into about 1" wide strips and marinaded in "Moore's Marinade - Original" and crushed red pepper for half an hour on the table. After a half an hour it was onto the grill. Some white pepper was added at this time. And this is what it looked like after an hour.
Here is an interesting action shot. Fire in the ash catcher! About ever hour I added about 5-7 briquettes. Removing the pan from the bottom made this easy!
This is 2.5 - 3 hours in. Starting to look like jerky.
And here it is in a mason jar. Took about 5 hours as it was sliced pretty thin. For a down and dirty jerky it came out surprisingly good. It was not overdone, flexed right and tasted good. Over all not bad. Next time I will try some proper jerky.
This is placed in the ash catcher of the grill. A layer of about 1/4" of sand was placed on the bottom. A piece of aluminum foil sits in the bottom of the ash catcher. Just forget the drip pan once and you will learn that pork juice + ash = cement. I placed 9 briquets of Kingsford Hickory in the basket. Then I lit one in the charcoal chimney. When it was going and had a uniform coat of ash on it, I added it to the basket. Then the ash catcher(now the charcoal basket) was put in place.
For the jerky meat I used 0.63 lbs of "top sirloin thin sliced". It was about 3/16" thick. Cut into about 1" wide strips and marinaded in "Moore's Marinade - Original" and crushed red pepper for half an hour on the table. After a half an hour it was onto the grill. Some white pepper was added at this time. And this is what it looked like after an hour.
Here is an interesting action shot. Fire in the ash catcher! About ever hour I added about 5-7 briquettes. Removing the pan from the bottom made this easy!
This is 2.5 - 3 hours in. Starting to look like jerky.
And here it is in a mason jar. Took about 5 hours as it was sliced pretty thin. For a down and dirty jerky it came out surprisingly good. It was not overdone, flexed right and tasted good. Over all not bad. Next time I will try some proper jerky.
