Whats on the Grill or Smoker?

[stihl_head1982]

A basic brine is 1 gallon water one cup salt 1/2 to one cup sugar. After that add spices that you would season each meat with. Sliced onions are nice. Lemon and poultry works, as well as sage. Garlic always garlic. It's tough to go overboard because brine times are pretty short. Michael Ruhlman has the basics for brines in his book Charcuterie, but most of his recipes from that book can be found on line.

GARLIC! YES!

 

[PissRev]

Grilled a couple of chuck eye steaks. Poor man's ribeye.

 

[stihl_head1982]

Grilled a couple of chuck eye steaks. Poor man's ribeye.
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In my opinion they are better than most Ribeyes. I've cooked them for people who thought they were Ribeyes.
My wife asked me the other day when I was going to cook some more. These are fine specimens. I like mine marinated and sprinkled with a steak seasoning.
Just a pat of real butter at the very end before they leave the grill.

 

[stihl_head1982]

A basic brine is 1 gallon water one cup salt 1/2 to one cup sugar. After that add spices that you would season each meat with. Sliced onions are nice. Lemon and poultry works, as well as sage. Garlic always garlic. It's tough to go overboard because brine times are pretty short. Michael Ruhlman has the basics for brines in his book Charcuterie, but most of his recipes from that book can be found on line.

You say brine's are short? Are we talking 1 hour, 2 hours?
Some marinates you don't want to do overnight -- it leaves too much in the meat. Would this be true of a brine process?

 

[cuinrearview]

You say brine's are short? Are we talking 1 hour, 2 hours?
Some marinates you don't want to do overnight -- it leaves too much in the meat. Would this be true of a brine process?

There are reliable charts for times. It will get too salty and mushy quick. Think of the difference between a picnic and a processed ham. You lose a lot of texture

 

[stihl_head1982]

There are reliable charts for times. It will get too salty and mushy quick. Think of the difference between a picnic and a processed ham. You lose a lot of texture

Post a link, send a pm, I'm all ears bro! I understand a bit of how salt can take over. I'm looking to do some more yard bird.

 

[Speaker77]

I will need some details - ingredients, how its done. I'm not a nit picker. I believe you can learn something from most everybody when it comes to smoking meat and cooking something that people really want to eat.

I’ve done both wet and dry brines - I prefer dry brines if I have the time, because you aren’t diluting the flavor as often happens with wet brines

https://www.seriouseats.com/2019/12/how-to-dry-brine.html

That being said, wet brines definitely have their place in certain situations

 

[Mycamaro_68]

 

[Mycamaro_68]

3.5lb Corned Beef Brisket. I soaked out the brine and put on a nice peppery rub. Hopefully I will end up with something close to pastrami!

 

[Mycamaro_68]

Pastrami turned out great! Made some awesome pastrami reuben sandwiches!

 

[srb08]

 

[amberg]

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Waiting for results! Damn they look good!

Guess I have missed out here.

 

[srb08]

Waiting for results! Damn they look good!

Guess I have missed out here.

I posted a pic in the supper thread.
They didn't suck!

 

[srb08]

Pork steaks and black pepper sausage

 

[amberg]

Pork steaks and black pepper sausage
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Damn! looks good!! Esp. sausage.

 

[amberg]

Pork steaks and black pepper sausage
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I will take the black pepper sausage, K. can have the steaks.

 

[GCJenks204]

It’s been a while since I posted anything in here. First cook this year on the Teppan grill. Smash burgers, for a first attempt were pretty damn fine.



And we can’t have a fire without some s’mores...

 

[srb08]

Had a bad experience today.
Certified Angus brand, Smokehouse petite tender.
It looked good in the package and on the grill.
It wasn't.
The meat is cured and salty as hell.
I should have read the ingredients, before I purchased. It contains a curing agent and a cure accelerator.
If you see this stuff in the store, leave it there.

 

[srb08]

It’s been a while since I posted anything in here. First cook this year on the Teppan grill. Smash burgers, for a first attempt were pretty damn fine.

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And we can’t have a fire without some s’mores...

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Love the grill!

 

[GCJenks204]

Love the grill!

It’s pretty awesome. They are made by a local Hutterite colony. They build some pretty cool stuff.

https://blackearthgrills.com/