Thread: Labor Day Smoke results, with pics

On Fri, 11 Sep 2009 01:20:04 -0500, Omelet wrote:

> Or:
> <http://tinyurl.com/l42m6x>

I just caught the first shot. Heh :-)

-sw

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> On Fri, 11 Sep 2009 01:20:04 -0500, Omelet wrote:
>
> > Or:
> > <http://tinyurl.com/l42m6x>
>
> I just caught the first shot. Heh :-)
>
> -sw

Look at the rest! Ya wuss. <g>

They are also posted on a.b.f other than just the link.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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"Omelet" <[email protected]> wrote in message
news[email protected]..
> Second real attempt at proper smoking. I finally installed a temp gauge
> on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
> that thing as a Grill.
>
> I still have a lot to learn but this is fun so well worth the time. This
> batch turned out to be quite edible for the most part, but the Brisket
> really should have been Marinated for a day or two rather than trying to
> use a dry rub.
>
> Best of the lot? A toss-up between the Canadian Bacon and the Beef
> Heart! Both of those had had long brines/cures. The Heart was very
> tender. May look raw in the pics but it was anything but. It smoked just
> as long as everything else and the Brisket and Bacon were quite done.
> The curing solution preserved that lovely red color and kept it nice and
> tender. ;-)
>
> Pics:
>
> <http://picasaweb.google.com/OMPOmele...09072009#53800
> 86760612526082>
>
> Or:
> <http://tinyurl.com/l42m6x>


Very nice! If it tastes as good as it looks you did a wonderful job. I
have never done any smoking but now that I live south of I 20, I'm thinking
I'd like to give it a try. Maybe a smoker will be on my Christmas list.

George L

On Fri, 11 Sep 2009 01:20:04 -0500, Omelet wrote:

> Second real attempt at proper smoking. I finally installed a temp gauge
> on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
> that thing as a Grill.
>
> I still have a lot to learn but this is fun so well worth the time. This
> batch turned out to be quite edible for the most part, but the Brisket
> really should have been Marinated for a day or two rather than trying to
> use a dry rub.
>
> Best of the lot? A toss-up between the Canadian Bacon and the Beef
> Heart! Both of those had had long brines/cures. The Heart was very
> tender. May look raw in the pics but it was anything but. It smoked just
> as long as everything else and the Brisket and Bacon were quite done.
> The curing solution preserved that lovely red color and kept it nice and
> tender. ;-)
>
> Pics:
>
> <http://picasaweb.google.com/OMPOmele...09072009#53800
> 86760612526082>
>
> Or:
> <http://tinyurl.com/l42m6x>

looks good, om.

your pal,
blake

In article <[email protected]>,
"George Leppla" <[email protected]> wrote:

> "Omelet" <[email protected]> wrote in message
> news[email protected]..
> > Second real attempt at proper smoking. I finally installed a temp gauge
> > on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
> > that thing as a Grill.
> >
> > I still have a lot to learn but this is fun so well worth the time. This
> > batch turned out to be quite edible for the most part, but the Brisket
> > really should have been Marinated for a day or two rather than trying to
> > use a dry rub.
> >
> > Best of the lot? A toss-up between the Canadian Bacon and the Beef
> > Heart! Both of those had had long brines/cures. The Heart was very
> > tender. May look raw in the pics but it was anything but. It smoked just
> > as long as everything else and the Brisket and Bacon were quite done.
> > The curing solution preserved that lovely red color and kept it nice and
> > tender. ;-)
> >
> > Pics:
> >
> > <http://picasaweb.google.com/OMPOmele...09072009#53800
> > 86760612526082>
> >
> > Or:
> > <http://tinyurl.com/l42m6x>
>
>
> Very nice! If it tastes as good as it looks you did a wonderful job.

Thanks! I'm still a newbie at this. ;-)

> I
> have never done any smoking but now that I live south of I 20, I'm thinking
> I'd like to give it a try. Maybe a smoker will be on my Christmas list.
>
> George L

If you really enjoy the flavor, it'll be money well spent. A good one
will last a good part of a lifetime... My NB smoker is well over 10
years old and nowhere near being worn out.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Subscribe: [email protected]

In article <1foryh2bed1f8$.[email protected]>,
blake murphy <[email protected]> wrote:

> On Fri, 11 Sep 2009 01:20:04 -0500, Omelet wrote:
>
> > Second real attempt at proper smoking. I finally installed a temp gauge
> > on my New Braunfels Smoker. ;-) Up to this point, I've mostly just used
> > that thing as a Grill.
> >
> > I still have a lot to learn but this is fun so well worth the time. This
> > batch turned out to be quite edible for the most part, but the Brisket
> > really should have been Marinated for a day or two rather than trying to
> > use a dry rub.
> >
> > Best of the lot? A toss-up between the Canadian Bacon and the Beef
> > Heart! Both of those had had long brines/cures. The Heart was very
> > tender. May look raw in the pics but it was anything but. It smoked just
> > as long as everything else and the Brisket and Bacon were quite done.
> > The curing solution preserved that lovely red color and kept it nice and
> > tender. ;-)
> >
> > Pics:
> >
> > <http://picasaweb.google.com/OMPOmele...09072009#53800
> > 86760612526082>
> >
> > Or:
> > <http://tinyurl.com/l42m6x>
>
> looks good, om.
>
> your pal,
> blake

Thanks Blake!

Other than the Brisket, I call it a success.

The Brisket is currently being braised for some additional time, this
time in it's own (defatted) drippings to try to rehydrate it. I tried a
little of it awhile ago and it appears to be coming along nicely so I'll
be able to salvage it.

Next time, I won't make the mistakes I made this time with it. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

[email protected]
Subscribe: [email protected]