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04-03-2021, 12:17 PM
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Join Date: Dec 2008
Location: Alberta
Posts: 24,067
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Trying my first roast beefs in the bradley. Getting conflicting information about duration, but have a 4 probe wireless temp in them so going to go off it. Finished to medium is 150° and well 160° according to its manual, see how long it takes to come to temp.
Pics later
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Only dead fish go with the flow. The rest use their brains in life.
Originally Posted by Twisted Canuck
I wasn't thinking far enough ahead for an outcome, I was ranting. By definition, a rant doesn't imply much forethought..... 
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05-01-2021, 04:54 AM
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Join Date: Mar 2021
Posts: 11
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Sausage Santa Maria style with the kettle attachment tonight while I start smoking the brisket on the M1 (overnight finish & 140* hold on the Cookshack Amerique) for Sunday lunch, then picking up a prime ribeye on the way to my dad’s place tomorrow for grilling on the M16 for Sunday dinner.
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05-20-2021, 02:55 PM
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Join Date: Sep 2008
Posts: 756
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Quote:
Originally Posted by Ken07AOVette
Trying my first roast beefs in the bradley. Getting conflicting information about duration, but have a 4 probe wireless temp in them so going to go off it. Finished to medium is 150° and well 160° according to its manual, see how long it takes to come to temp.
Pics later
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I do roasts to 132f inside temp. Anything above that is over cooked to me.
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05-23-2021, 02:32 AM
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Join Date: Sep 2008
Location: Stony Plain.
Posts: 2,495
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Ready for brisket donairs now. 
Sent from my iPhone using Tapatalk
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"I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain."
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06-06-2021, 11:12 AM
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Banned
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Join Date: Apr 2016
Posts: 158
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Smoke pork chops
I enjoy smoked pork chops, then cooked on a barbeque. I have a brine recipe I like and normally brine chops for 2-3 days before smoking or cooking.
In order to have a few chops ready ahead of time for the barbeque at any given notice, can the chops be brined ahead of time and frozen or what would the proper procedure be for this need?
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10-27-2021, 01:44 PM
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Join Date: Dec 2009
Posts: 8,521
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Wild Boar Ham
Was gifted a 5 1/2lb chunk of Boar Leg
So I made a ham. Brined 28 days in Cider brine. Rinsed and dried under refrigeration for 2 days. 60 hours TT of staggered Apple cold smoke in 10 hour sessions with a day between each session to mature.
To finish I decided to get creative with my Instant Pot.
Placed Cold smoked Ham-pretty side down  in Instant Pot and filled within 1" of top with cold water. Added a small handful of whole cloves.
Set slow cook setting on medium and let it get to 160F poaching liquid temp. Measuring with my temperature probe set up from my smoker.
Once it hit 160F I hit off button and immediately hit keep warm.
It is holding 161F with the lid askew as a vented cover.
Now I will watch cumulative keep warm timer for 150 minutes which is roughly 30 minutes per lb
Then I will slide the temp probe into the ham and take it to 152F internal.
Refresh in ice bath for 10 minutes and back outside into smoker cabinet no heat or smoke to mellow overnight.
Will be part of a Charcuterie Platter for a wedding celebration in Rocky in early Nov as a surprise for the Groom/Gifter of said meat
Last edited by omega50; 10-27-2021 at 01:53 PM.
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10-27-2021, 05:23 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,132
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Looks awesome OMEGA!! Glad to see you posting again!!
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10-27-2021, 08:56 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by Jim Blake
Looks awesome OMEGA!! Glad to see you posting again!!
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X2 
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“Love your country, but never trust its government.”
~ Robert A. Heinlein
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10-30-2021, 04:10 PM
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Join Date: Dec 2009
Posts: 8,521
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Beer Mustard Boar
Beer Boar
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10-30-2021, 04:31 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,484
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Looking good as always, we need some more food cooking around here
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Si vis pacem, para bellum
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12-01-2021, 05:26 PM
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Join Date: Dec 2009
Posts: 8,521
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Started my Back Bacon Wreaths
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12-01-2021, 09:03 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by omega50
Started my Back Bacon Wreaths
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What do they look like??
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“Love your country, but never trust its government.”
~ Robert A. Heinlein
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12-01-2021, 10:45 PM
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Join Date: Dec 2009
Posts: 8,521
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Quote:
Originally Posted by RandyBoBandy
What do they look like?? |
They look delicious 
Last edited by omega50; 12-01-2021 at 10:50 PM.
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12-01-2021, 11:15 PM
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Join Date: Dec 2009
Posts: 8,521
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JK 
Think a boneless Pork Crown Roast But out of back bacon sliced almost through butter roasted whole loin ring style
Dowel sliced breakfast
Last edited by omega50; 12-01-2021 at 11:32 PM.
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12-02-2021, 12:35 AM
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Join Date: Dec 2009
Posts: 8,521
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Brown Butter Sage Hollandaise over top to serve
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12-05-2021, 01:45 PM
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Join Date: Dec 2009
Posts: 8,521
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Tasso Fried Shrimp
For the West Final
Beer on ice
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12-05-2021, 04:48 PM
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Join Date: Dec 2009
Posts: 8,521
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Go Time
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12-05-2021, 05:03 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,132
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Quote:
Originally Posted by omega50
Go Time
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My oh my that looks totally delicious!!
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12-05-2021, 06:01 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by omega50
Brown Butter Sage Hollandaise over top to serve
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Culinary tip please. Couple weekends ago, I made poached eggs, on brioche and hollandaise. Well, I did it as per internet recipes. It wasn't thickening at all. So. I added another egg into the mixture and about 20 sec's later, it had the texture of mayonnaise  Tasted great BUT....it wasn't pourable 
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“Love your country, but never trust its government.”
~ Robert A. Heinlein
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12-05-2021, 06:24 PM
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Join Date: Dec 2009
Posts: 8,521
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Quote:
Originally Posted by RandyBoBandy
Culinary tip please. Couple weekends ago, I made poached eggs, on brioche and hollandaise. Well, I did it as per internet recipes. It wasn't thickening at all. So. I added another egg into the mixture and about 20 sec's later, it had the texture of mayonnaise Tasted great BUT....it wasn't pourable |
Would need to see recipe to comment 
But What once was thick is easily thinned
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12-05-2021, 09:32 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Quote:
Originally Posted by omega50
Would need to see recipe to comment
But What once was thick is easily thinned |
PM incoming
__________________
“Love your country, but never trust its government.”
~ Robert A. Heinlein
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12-12-2021, 07:53 PM
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Join Date: Dec 2009
Posts: 8,521
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Back Bacon
Looks like it is cooling down midweek so took advantage of a nice day
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12-12-2021, 08:17 PM
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Join Date: Aug 2015
Posts: 132
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Anyone using a Drumbo smoker here?
Was thinking of getting one so any advice is appreciated.
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12-12-2021, 09:12 PM
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Gone Hunting
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Join Date: May 2007
Location: YEG
Posts: 9,981
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Dayuum, you made me Google it Sounds like they are brand new around these parts. Here is their FB link https://www.facebook.com/DrumBoQ/ and it seems you have get in line for when it is available https://drumbosmoker.com/
I'm interested
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“Love your country, but never trust its government.”
~ Robert A. Heinlein
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12-13-2021, 10:38 AM
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Join Date: Aug 2015
Posts: 132
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One of my wife's colleagues is a registered judge for BBQ competitions. He told me that this is what a lotta fellas are using now in competition. Compelling.
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02-17-2022, 04:09 PM
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Join Date: Jan 2010
Posts: 3,036
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Quote:
Originally Posted by sureshot
Ready for brisket donairs now.
Sent from my iPhone using Tapatalk |
That’s a great ideas......brisket donairs...mmmmm!!!
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04-03-2022, 08:58 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,484
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Simple breakfast sausage
Co-op had whole pork legs on for $1.26 lb. good time to make some breakfast sausage
6 lbs moderately lean pork
46 gms. salt (1.75%)
2 tsp. marjoram or sage
1 tablespoon fresh coarse ground pepper
2 TBLS brown sugar
1 cup ice water
Grind through coarse blade then fine stuff into 23mm casing twist into links.
I use marjoram because the wife doesn't like sage
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Si vis pacem, para bellum
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05-16-2022, 12:33 PM
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Join Date: Jan 2014
Posts: 17
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Dill pickle sausage
Hey guys, does anyone have an idea or even a recipe they would share for dill pickle sausage? Not pickled.
Thanks!
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05-25-2022, 03:19 PM
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Join Date: Jun 2013
Location: Airdrie, AB and Part Time BC
Posts: 3,150
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Smoked a little wild caught spring salmon today that was swimming in the ocean just a few days ago... Finished with a honey/orange juice glaze.
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Urban Expressions Wheel & Tire Inc
Bay #6, 1303 44th ave NE
Calgary AB, T2E6L5
403.769.1771
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www.urbanexp.ca
Leviticus 23: 4-18: "he that scopeth a lever, or thou allow a scope to lie with a lever as it would lie with a bolt action, shall have created an abomination and shall perish in the fires of Hell forever and ever.....plus GST" - huntinstuff April 07/23
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07-31-2022, 02:36 PM
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Join Date: Dec 2009
Posts: 8,521
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Moose Inside Round Pastrami Whey/Lipase Cure Reuben Brine
6 hour cold smoke
Delta of 10
Oil poached to 165f
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