The last several things I've smoked have beed wrapped in aluminum foil. I've never had the development described in this thread so I went back to it.
Any thoughts?
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31
All Things Considered / General Discussion--Food Related / Re: Seasoning corroded hole through tin foil.
on: April 29, 2024, 02:37:32 PM
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Started by BC Buck - Last post by pmillen | ||
32
Member Reviews / Reviews of Accessories, Gadgets and Tools / Re: Four Mcusta Zanmai Beyond Aogami Knives
on: April 29, 2024, 01:56:49 PM
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Started by pmillen - Last post by pmillen | ||
Now that's a review! I should have the Weber sent to you! That's very kind of you to say, Bentley, but I couldn't write a good smoker review. I can most easily talk and write about things I know and I don't know smokers/grills as well as you. You are certainly better equipped to write those performance reviews. |
33
Member Reviews / Reviews of Accessories, Gadgets and Tools / Re: Four Mcusta Zanmai Beyond Aogami Knives
on: April 29, 2024, 01:25:09 PM
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Started by pmillen - Last post by pmillen | ||
Here's their home–
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34
on: April 29, 2024, 10:55:18 AM
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Started by Kristin Meredith - Last post by pmillen | ||
A cheese ball and crackers is always popular and this serves a large group–
1 8 oz. package cream cheese, softened 1 teaspoon dijon-style mustard ½ teaspoon garlic powder 1 cup pitted ripe olives, chopped 2 tablespoons white wine 2 cups shredded cheddar cheese 1/3 to ½ cup sunflower nuts 2 tablespoons minced parsley (optional) BEAT cream cheese with mustard, garlic powder & wine until smooth. BEAT in olives, cheddar cheese & parsley. FORM into ball & wrap in waxed paper. CHILL. ROLL in sunflower nuts. |
35
on: April 29, 2024, 08:19:41 AM
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Started by Kristin Meredith - Last post by Canadian John | ||
CORNBREAD. To be it's very best, must be done in cast iron of course. |
36
on: April 29, 2024, 07:12:15 AM
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Started by pmillen - Last post by BigDave83 | ||
I think I would try steaming it or at least cut a portion off and try that.
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37
on: April 29, 2024, 07:10:20 AM
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Started by pmillen - Last post by Kristin Meredith | ||
I did find this online: https://www.priceofmeat.com/25490/how-do-you-moisten-dry-cooked-meat/
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38
on: April 29, 2024, 07:06:34 AM
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Started by pmillen - Last post by Kristin Meredith | ||
I am not sure you can get it to absorb moisture at this point, but you may want to try covering in beef broth on a very low simmer. Your better bet might be to chop it up, add bbq sauce (maybe thinned a bit) for bbq beef sandwiches or cube and use in a beef stew.
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39
on: April 28, 2024, 10:23:24 PM
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Started by pmillen - Last post by pmillen | ||
My MAK 2-Star was set at 200°F but ran crazy through the night due to pilot error (I think). I forgot to put the cap over the burn pot the last time I cleaned it and I didn't clean it after smoking a meat loaf so it may have been a bit too dirty. What should have been a 12-hour smoke turned out to be only 9 hours. I wrapped it in foil with beef consommé and put it into the kitchen oven, and then I had to hold it FTCd a bit longer than usual. The result was a brisket that is so dry it sucks all of the moisture out of my mouth like a sponge.
Here's a temperature plot from 9:00PM to 6:00AM the next morning– I was up three times during the night monitoring the internal temperature. When it hit 160°F I pulled it to wrap. So—it's super dry. What do you suggest I do to get it to absorb moisture? |
40
on: April 28, 2024, 08:20:37 PM
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Started by yorkdude - Last post by Bentley | ||
I would have one!
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