Food

[Raza]

I'd suggest (as I always do) a Green Egg, or really any type of ceramic kamado style grill/smoker. They are so easy to use with minimal effort. Just set it up properly and let it do its thing. Sunday night I slept from 1230 to 630 and the egg lost 10 degrees. After a little extra air via the open vents (for a fire "rekindling") I went back to sleep for another hour or so. All in it was a 14.5 hour cook, 14 of those (excluding the meat thermometer reposition around hour 1) was with the dome lid closed.

And they're small enough that I can keep it in the basement and just pull it out when I want to smoke something, right? I don't have a backyard as much as I have an open, shared driveway, so I can't leave it outside. I could do the roof, but it's pain in the ass to haul all the meat and stuff to the roof and back down. The garage is only one floor down.

[geoffbot]

Yeah I need one too.

[Dan R]

And they're small enough that I can keep it in the basement and just pull it out when I want to smoke something, right? I don't have a backyard as much as I have an open, shared driveway, so I can't leave it outside. I could do the roof, but it's pain in the ass to haul all the meat and stuff to the roof and back down. The garage is only one floor down.

They have some weight to them, so hauling one up to use is a small chore. Not much of an issue when you are around, but after using one for a full day, it will be too hot to handle and you will have to leave it outside to cool. But unless you are worried someone will run off with it, you are fine to let it cool down.

Dan

[Henry Krinkle]

When I ground the beef the other day I intentionally left a bit of beef on the short rib bones. Today those got oven roasted and then turned into stock.

Asian beef and bitter greens soup with pan fried vegetables.

[Henry Krinkle]

[geoffbot]

A sort of huevos rancheros - crispy fried eggs, chorizo, onions, garlic, chilli, coriander, lime... Punchy brunch

[Raza]

They have some weight to them, so hauling one up to use is a small chore. Not much of an issue when you are around, but after using one for a full day, it will be too hot to handle and you will have to leave it outside to cool. But unless you are worried someone will run off with it, you are fine to let it cool down.

Dan

Oh yeah, someone would absolutely steal it. Damn.

[bu11itt]

Sorry for the horrible picture, it tasted too good to take the time.

Chopped brisket sandwich with the leftovers from above.

[Henry Krinkle]

What's better than bacon? Believe it or not nothing is the wrong answer.

Attachment 49619

Duck bacon, that is the correct answer.

24 hour cure in the brown sugar and salt mix, unwrapped and rinse, hung uncovered in the fridge for 36 hours, a little over an hour @ 185F in mesquite smoke to get an internal temperature of roughly 160F and there you have it:



You can make out the smoke penetration on the meat itself and it is pretty deep for an hour-ish of smoke.

I don't really like mesquite smoke. I think it shades towards bitter if you use it for much more than an hour. It is a great match for duck though.



This might be the best batch yet. It is a perfect blend of sweet and salty, smokey and duck-y.

[bu11itt]

24 hour cure in the brown sugar and salt mix, unwrapped and rinse, hung uncovered in the fridge for 36 hours, a little over an hour @ 185F in mesquite smoke to get an internal temperature of roughly 160F and there you have it:



You can make out the smoke penetration on the meat itself and it is pretty deep for an hour-ish of smoke.

I don't really like mesquite smoke. I think it shades towards bitter if you use it for much more than an hour. It is a great match for duck though.



This might be the best batch yet. It is a perfect blend of sweet and salty, smokey and duck-y.

I'll PM you my address and PayPal you the money for overnight shipping...

That looks amazing.