BBQ Thread

Jerky

I used top sirloin, and cut it in strips less than 1/4" thick. If you put the meat in the freezer for an hour or so before cutting, it makes it a lot easier to slice. After slicing the meat, sprinkled both sides with a jerky mix of black pepper, garlic, and cure. (that's the flavor I used, but there are a shit-ton of different flavors you can get) Then put it all in Ziploc bags in the fridge for about 24 hours.

Place all strips on jerky racks so there is a little space between them for airflow. I used hickory smoke, and smoked at 225 degrees for 2 hours. After 1 hour, I rotated all the racks so everything would get even heat/smoke. Then, removed smoke and water pan, and turned heat down to about 175 for another hour or so to continue drying. Check your jerky occasionally so it doesn't get too dry. You want to be able to bend it without it breaking. Keep in mind, drying will cause it to shrink and lose a lot of weight. You'll lose probably over half the weight you started with if not more.

If you want bigger/thicker strips of jerky, you'll need to adjust your marinade/smoke/drying time.
 
NoDak said:
Jerky

I used top sirloin, and cut it in strips less than 1/4" thick. If you put the meat in the freezer for an hour or so before cutting, it makes it a lot easier to slice. After slicing the meat, sprinkled both sides with a jerky mix of black pepper, garlic, and cure. (that's the flavor I used, but there are a shit-ton of different flavors you can get) Then put it all in Ziploc bags in the fridge for about 24 hours.

Place all strips on jerky racks so there is a little space between them for airflow. I used hickory smoke, and smoked at 225 degrees for 2 hours. After 1 hour, I rotated all the racks so everything would get even heat/smoke. Then, removed smoke and water pan, and turned heat down to about 175 for another hour or so to continue drying. Check your jerky occasionally so it doesn't get too dry. You want to be able to bend it without it breaking. Keep in mind, drying will cause it to shrink and lose a lot of weight. You'll lose probably over half the weight you started with if not more.

If you want bigger/thicker strips of jerky, you'll need to adjust your marinade/smoke/drying time.
Click to expand...

~moving to Test Thread~
 
Anyone have one of those Char-broil BigEasy oil-less fryers? I bought one before Thanksgiving and cooked a 17lb turkey in it in about 3 hours. That thing is the bomb.
 
Smoking some ribs tomorrow. I win.
 
Rev said:
Smoking some ribs tomorrow. I win.
Click to expand...

I have an old (14 years old) Brinkmann grill with the offset smoker. My last project was 12 lbs. of baby back ribs. I smoked them for six hours with pecan wood and finished them in the crock pot with honey barbecue sauce. I usually use cherry wood with ribs, but the pecan wood gave the ribs an incredible flavor.
 
Cowboy Hank said:
I have an old (14 years old) Brinkmann grill with the offset smoker. My last project was 12 lbs. of baby back ribs. I smoked them for six hours with pecan wood and finished them in the crock pot with honey barbecue sauce. I usually use cherry wood with ribs, but the pecan wood gave the ribs an incredible flavor.
Click to expand...

Pecan wood is one of my favorites to smoke with.
 
Irving Cowboy said:
Anyone have one of those Char-broil BigEasy oil-less fryers? I bought one before Thanksgiving and cooked a 17lb turkey in it in about 3 hours. That thing is the bomb.
Click to expand...

I have one and it is pretty great, but I miss the crunchy skin of a deep fried turkey.
 
Iamtdg said:
I can't believe this thread hasn't been started alreay with as many grillmasters (me and EZ) we have on this board.

Going with an old stand by today in the form of butterfly pork chops, corn on the cob, and mixing up a little with red potatoes cubed and cooked in the oven with butter and all seasoning. It is going to be pretty epic.
Click to expand...

That's grilling, not BBQ....
 
Iamtdg said:
We hadn't started a BBQ thread on this version yet? That's very disappointing.

I'm smoking 6 hams this weekend. So, pretty much just another hohum weekend.
Click to expand...

Excuse me. I wasn't aware you knew the difference till I got to this reply. Some people don't.
 
NoDak said:
What kind of smoker you using? I know you went to electric, and I just got a Bradley 6 rack digital smoker for Christmas. So far I've smoked a couple racks of short ribs, and some deer sausage. Also made about 5 lbs of jerky.

I don't give a shit what people say about electric smokers. This thing is awesome.
Click to expand...

To steal EZ's line....

it's like using a Mr. Beer kit and claiming to have made beer.
 
hstour said:
Excuse me. I wasn't aware you knew the difference till I got to this reply. Some people don't.
Click to expand...

Come correct, fool.

That's my attempt at being ghetto.

I know quite well the difference. I have 2 smokers and 3 BBQ pits. I spend quite a bit of my time watching shit cook.
 
hstour said:
To steal EZ's line....

it's like using a Mr. Beer kit and claiming to have made beer.
Click to expand...

Pay close attention to the beginning of the last sentence of mine you quoted.
 
hstour said:
To steal EZ's line....

it's like using a Mr. Beer kit and claiming to have made beer.
Click to expand...

Happened across one at Lowes about a month ago marked so low couldn't pass it up and have to admit it's a convenient little cooker, while it's not as good as my offset for under a bill you cant beat it
 
jsmith6919 said:
Happened across one at Lowes about a month ago marked so low couldn't pass it up and have to admit it's a convenient little cooker, while it's not as good as my offset for under a bill you cant beat it
Click to expand...

I love mine. I also have an offset that I use if I have to cook a lot of meat at one time, but if I'm just smoking a ham or something, I throw it in my electric smoker and off I go.
 
Iamtdg said:
I love mine. I also have an offset that I use if I have to cook a lot of meat at one time, but if I'm just smoking a ham or something, I throw it in my electric smoker and off I go.
Click to expand...

Yep I agree, it really is nice for when youre not cooking alot of meat
 
NoDak said:
Jerky

I used top sirloin, and cut it in strips less than 1/4" thick. If you put the meat in the freezer for an hour or so before cutting, it makes it a lot easier to slice.
Click to expand...

Or use good knives and keep them very sharp. My son is a chef and got me several Global's for Xmas and I love them.
 
You must log in or register to reply here.
Back
Top Bottom