This past weekend I competed in my first bbq competition. The only sad part was having to cut with strictly stainless knives because I didn't have the time to maintain a carbon slicer or butcher knife.
Smoking Food (Meat)
- Thread starter coxhaus
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Honerabi
Well-Known Member
Most of the slicers that I've seen are serrated SST. I have an F. Dick slicer that is 12" long (careful here) with the kullenschiffe blade. Was my go-to-blade for slicing abalone. That and a 12" DuoSharp Diamond bench stone worked well.
That food looks just great..
I bet you know about BBQ Summer Camp at Texas A&M..
Luckily, I drew a ticket for the event in June.. Took me 5 years to get a ticket as it is a lottery...
One of the best continuing ed courses I ever took.. People from all over the world were there.
I bet you know about BBQ Summer Camp at Texas A&M..
Luckily, I drew a ticket for the event in June.. Took me 5 years to get a ticket as it is a lottery...
One of the best continuing ed courses I ever took.. People from all over the world were there.
Thank you! Partly a Northern California oddity, this is actually tri-tip, a cut from the bottom sirloin.To me that Brisket looks very tasty.
The knife I used here to slice up the tri-tip was a 12" scalloped Dexter-Russell, and worked pretty well!
Yea, that meat does not look like Texas brisket. It might be a nicer cut of meat than brisket looking at the meat grain.
Great looking BBQ. I also do not use my japanese knives for BBQ. I have a 12 inch slicer from Victorinox and 2 smaller knives from F.Dick (Breaking and Boning knives).
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My brother is in the hospital, (gonna be OK), so I cooked a chicken for my SIL so she wouldn't have to cook. I took the chicken and some sides to their house yesterday. I decided that I should also cook one for us as long as I had the grill fired up.
![20220926_165700[1].jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/190/190719-20220926-165700-1-.jpg "20220926_165700[1].jpg")
riba
Senior Member
The smell of roast chicken always brings a bit of comfort.
Ant4d
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Omg that looks sooo goodThe weekends beef short ribs
It is smoking time again. I did ribs for the kids and a Rick Bayless Charcoal Grilled Pork Loin with Rich Red Chile sauce recipe except I smoked the pork loin. I missed the picture of the sauce. I probably started drinking. I used dried ancho chiles. It turn out real nice. I then made left over tacos. And I saved the bone for making beans later.
DitmasPork
Senior Member
Good thread. I’ve been working remotely for the last month, access to a backyard and my parent’s $15 grill begged for smoking meats. Combo of hickory and applewood suited my fancy; Thermoworks thermometer kept things in check; depending on instinct, temp, feel, was essential when working on this cheap grill. Man, love the smell of the smoke—a better grill/smoker would be welcome, but I’ll happily smoke with anything handy.
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Spring exploded here and in response my local grocer had a killer sale on chicken. I normal don't buy pre-cut pieces but sixteen drumsticks for a touch over five bucks was irresistible!
Dry-brined them overnight and tossed 'em on the smoker with apple wood.
Homemade adobo BBQ and Buffalo dipping sauces were an awesome pairing.
Gave a few to the neighbors before the pic.
Dry-brined them overnight and tossed 'em on the smoker with apple wood.
Homemade adobo BBQ and Buffalo dipping sauces were an awesome pairing.
Gave a few to the neighbors before the pic.
I bbq rarely these days (in a previous life I ran a BBQ buffet place, 900+ people per day, 25 chefs) but I love bbq and food and flavors and stuff. Some might like the information that this account has
Michi
I dislike attempts to rewrite history
Have any of y'all used the Meater probes? My Weber igrill is about due for an upgrade, I've been happy enough but the Bluetooth range is astoundingly bad. Wasn't sure if Meater was just hyped from the Instagram smoker bro influencers or actually a decent product.
When I was looking t them I was turned off by how large in diameter they are.
That crossed my mind as well. I'm leaning towards the vetted Thermoworks but the fully wireless aspect definitely has some appeal, though worse from an environmental/e-waste standpoint
Michi
I dislike attempts to rewrite history
MeatStick is an alternative. Those are fully waterproof. You can even put them into the dishwasher. I was considering one of those for sous vide, when I’d like to know when the core temperature is reached. Haven’t bought one, also because of thickness.
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I won’t buy anything that is dependent entirely on Bluetooth or some sort of wireless technology. The standards change too often, unless you expect your thermometer to have a very short life span.
I have a Thermo works Smoke probe thermometer, which has a wireless option, but it also can be used with its wired base station. It is much more accurate than any other probe thermometer I’ve owned.
I have a Thermo works Smoke probe thermometer, which has a wireless option, but it also can be used with its wired base station. It is much more accurate than any other probe thermometer I’ve owned.
Chips
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The Predictive Thermometer has more tech than anything else on the market, but pricy. The guy has a very interesting YouTube as well.
https://combustion.inc/
https://combustion.inc/
Here's a sample of the smoked salmon that I regularly make. It's dry brined overnight with a mixture of Diamond Crystal kosher salt and golden brown sugar. Smoked on my original, ancient Imperial Kamado (Made in Japan).
riba
Senior Member
This one definitely followed the WHO advice w.r.t. breast feeding period
This thread has some of the best pictures of food known to man!!
riba
Senior Member
This one definitely followed the WHO advice w.r.t. breast feeding period
Turned out Tasty
