THE STEAK THREAD, served a la Man

[Carl_Manchester]

A friend has gone off into the deep end with this dedicated smoker unit.

First up is........ Brisket.

[RC1807]

illmonkey said:

At a brew house in Amsterdam

Needs peas!

[Carl_Manchester]

7.15am



12.15pm



Should be done by 7pm lol

[craigjm]

Carl_Manchester said:

A friend has gone off into the deep end with this dedicated smoker unit.

First up is........ Brisket.

dedicated smoker unit aka old fridge? is that really a good idea?

[Carl_Manchester]

craigjm said:

dedicated smoker unit aka old fridge? is that really a good idea?

It depends how into meat you are, this photo is a bit messy but what you can't see is that the meat bounces and has the jelly like consistency not unlike how a sponge cake reacts when you press it down.

[Wadeski]

I think we need to resurrect the BBQ / smoking thread now the weather is improving!

I did a slow cooked pork shoulder over the weekend, then shredded it and crisped it up with hot peppers for Mexican Carnitas. yum.

[craigjm]

Carl_Manchester said:

craigjm said:

dedicated smoker unit aka old fridge? is that really a good idea?

It depends how into meat you are, this photo is a bit messy but what you can't see is that the meat bounces and has the jelly like consistency not unlike how a sponge cake reacts when you press it down.

[quote]

I didn’t mean it like that I meant in terms of safety. Surely the fridge is built with material that wouldn’t take to kindly to hot smoke?

[Carl_Manchester]

Aha! sorry bud, the explaination is that it is engineered and manufactured by Master built, they do all sorts of smoker units.

https://www.masterbuilt.com/collections/smokers

[craigjm]

Carl_Manchester said:

Aha! sorry bud, the explaination is that it is engineered and manufactured by Master built, they do all sorts of smoker units.

https://www.masterbuilt.com/collections/smokers

Haha ok fair enough I thought someone had self converted and old fridge and was thinking plastics poisoning

[Tickle]

craigjm said:

Carl_Manchester said:

Aha! sorry bud, the explaination is that it is engineered and manufactured by Master built, they do all sorts of smoker units.

https://www.masterbuilt.com/collections/smokers

Haha ok fair enough I thought someone had self converted and old fridge and was thinking plastics poisoning

I believe there are kits for converting old fridges, only cold smoke mind.

[The Moose]

This was my effort from the weekend.

[Fonzey]

The Moose said:

This was my effort from the weekend.

Lovely

I've got a couple of pounds of T-Bone today, think this will be reverse seared on the Weber over the weekend. Can't believe I ever cooked steak any other way, I've had some belters recently - and it's idiot proof!

[The Moose]

Fonzey said:

Lovely

I've got a couple of pounds of T-Bone today, think this will be reverse seared on the Weber over the weekend. Can't believe I ever cooked steak any other way, I've had some belters recently - and it's idiot proof!

I've found reverse searing to just be a pain in the butt to do. Super messy inside and not right on the grill.

Sure, the results are a little bit better, but on balance, I prefer to just grill it up instead.

Enjoy the T!!!

Edited by The Moose on Friday 6th May 15:06

[Carl_Manchester]

Picana Steak in the smoke oven. A short story from my mate Pat and his new toy.

[Armchair_Expert]

Erm.... sorry dude.

Its just not right for me.

[C70R]

Agreed. I'm not sure what the goal was with such a small piece of meat.

You need to be starting in the multiples of kilos before smoking really makes sense.

[number2]

Coincidentally, I also had a Picanha last night.

First time and we were both mightily impressed with the cut - I'd take it over a rib eye.

Came in a large triangular steak. I needed to trim a small bit of the fat cap off, and a small amount from the other side. I then cut it into inch and a bit steaks, along the grain.

Cooked indirect on the kamado for a short while, then onto the direct side for not long at all. I did it all by feel rather than measure temps as I usually would.

Off the grill then sliced across the grain to serve. Served with pomme frites and a tomato and cucumber salad, with a chimmi churri sauce on the side.

Was 1kg of meat and two of us devoured every last piece.

[Fonzey]

The Moose said:

I've found reverse searing to just be a pain in the butt to do. Super messy inside and not right on the grill.

Sure, the results are a little bit better, but on balance, I prefer to just grill it up instead.

Enjoy the T!!!

Came out alright, I was overthinking it a bit on the smaller cut trying to shield it from the heat and it ended up a smidge on the rarer side as a result, but the strip side was to our taste.

Enjoyed it

[Tickle]

Fonzey said:

Came out alright, I was overthinking it a bit on the smaller cut trying to shield it from the heat and it ended up a smidge on the rarer side as a result, but the strip side was to our taste.

Enjoyed it

Lovely

[21TonyK]

You got to be serious if you use a "meat concierge" and have a "meat keep"

https://tokyocowboy.theshop.jp/