It’s the dinky heating element.
It’s the dinky heating element.
Last edited by killramos; 06-08-2020 at 11:53 AM.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Thanks, I guess I could have searched the thread, 2-3 racks should be sufficient for my needsThis quote is hidden because you are ignoring this member. Show Quote
Sig nuked by mod.
Does anyone have the portable Weber Go Anywhere charcoal grill? Have a family party coming up where a portable bbq would be helpful. I know the propane Weber Q's are great, but it's more than I want to spend on this occasion.
Use mine on the grill weekly. Also great in the oven during the winter.This quote is hidden because you are ignoring this member. Show Quote
Check Winner's/ Homesense/ Marshall's....I was able to get a Paderno stone for $12.
Buy my BBQ. It's very portable, especially when you have family around.
Last edited by The_Rural_Juror; 06-08-2020 at 05:23 PM.
Ohhhhhhh... 8 day cure in all that nitrate goodness is done, little bath time, rub, and smoker tomorrow... mmm... mtl smoked meat
wet cure or dry cure?This quote is hidden because you are ignoring this member. Show Quote
Dry, was a comically large amount of seasoning... will share the recipe if it turns out, will probably have my own notes on it, but what do I know? First one I’ve doneThis quote is hidden because you are ignoring this member. Show Quote
I usually do a wet brine so more of a pastramiThis quote is hidden because you are ignoring this member. Show Quote
- - - Updated - - -
Already deviated from the recipe:
Had all that rendered down brisket fat, so gave it a coat so the rub would stick well, then instead of cracked pepper and cracked coriander I went with coriander powder, cause that’s what I had... and added some more classic bbq additions of garlic and onion powder, cayenne, and paprika... not too much. Letting the coriander and pepper shine
@JustingThis quote is hidden because you are ignoring this member. Show Quote
Did you get a chance to compare the 560 with the 1050? Just wondering what you impressions were with build quality between the two. Saw the 560 at Cabelas and wasn't impressed with the quality/thickness of steel they used.
No I didn't, sorry.
I bought mine just based on youtube reviews. From what I've read, the 1050 has slightly better built quality on the grill/lid portion as well as the legs and the base, but the hopper is the exact same. I had some worries about the quality before I received it but so far I have no complaints.
Not sure how I missed this, the main things I'm looking to smoke would be chicken wings, 5-10lbs briskets, perhaps steaks then throw them on the bbq afterThis quote is hidden because you are ignoring this member. Show Quote
Sig nuked by mod.
Done smoking, cooling down, then fridge and a steam tomorrow to finish it off... gonna grab a fresh loaf of rye... can’t wait!
I have made some deadly wings on mine. Brisket nbd since it’s only on a single rack ( I have fit a whole trimmed packer brisket in there before, they shrink a fair amount so a tight fit initials works out ok), never tried steaks but the “cool” nature would work well for that. Nothing stopping you from not turning the oven element on and “cold” smoking in a Bradley.This quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Well, time to steam it out, last step! Got my fresh bread from Cobb’s... bad time to be out of propane... but worse things the house could smell like
Got the PR girl to document with her phone that hasn’t slid down the road on the lens...
And of course I had to pair it with MTL’s finest
Last edited by ercchry; 06-10-2020 at 06:31 PM.
Delicious
For sure not awful, here was the guide:
https://glebekitchen.com/montreal-smoked-meat/
This was a fat turd at like 7.something kgs and the cure and rub amounts are insane
Did like 5oz or cracked pepper and 3ish oz of (ground, not cracked) coriander for the cure, rest I kept the same... still way, way more material than needed. I’d say half most of the stuff but for sure keep the pink salt the same (that’s just science)
For rub I did like 2oz cracked pepper, that guy is just nuts. Have the rest of the tweaks above.
Ended up having the two burners on med high, topped up water by preboiling it in the kettle first, took 4hr to hit an average prob of around 197F. His turkey fryer is probably way more efficient
Looks delicious!