tony b

Looking in the Seafood thread for tips on smoking salmon. "Cold" is a relative term. Here we generally mean in the 140-160F range on the grill. Good smoked salmon needs to be brined and then pulled out and set next to a fan to set the pellicle so the smoke adheres to the fish.

If you ever figure it, let me know. I've never gotten it to work either.

Hang on tight; you're in for a crazy wild ride! Congrats!

Only cooked with it once to make a terrine. Hard to find. Never used it in the KK.

Of the "jarred sauces," Bone Sucking Sauce is pretty damned good. One of the very few that I'll buy.

You know the rules - no pictures, it didn't happen!

I'll join that club! Variety is the thing that makes cooking fun for me.

Don't remember who it is Porkchop, but it ain't Blacks. I seem to recall that Myron Mixon preaches hot & fast brisket cooking in his book.

I'm surprised you share them with family and close friends - aren't they one of those "cook's benefits"? LOL!!!

Burnt Ends = Meat Candy!!

Good luck with that one, Robert. For that kind of coin, you keep your fingers crossed that you don't mess it up!! Have you tried their "regular" brisket or their corned beef? More on my budget than the Gold line.

Sounds exotic! Upload some vacation pics, too, while you're at it, please!

If it looks like bacon, smells like bacon, and tastes like bacon - I call it bacon! Yeah, the "no nitrate" thing is kind of a myth, since most folks use celery juice (i.e., "natural seasonings") to claim there's no pink salt in it. But it's super tasty bacon, which is the main reason that I buy it!

A 5 hour brisket? How did you pull that off? What was your cooking temp, direct or indirect heat, and you must have been using the "texas crutch" (wrapped in foil).

I've done gastriques (agrodulce) before, but never for a marinade. Interesting idea!

Just ordered my Ringer. Thanks for the tip!

On my "to do" list. Problem is, my local butcher at the farmers' market has excellent no-nitrate bacon made from heritage pork, so I just keep loading up the freezer (they're 2.5 lb packs). But, he does sell the bellies from those piggies, too! So, I might have to give it a go. Have made my own corned beef and pastrami, so this one's a no-brainer!

Seriously, dude! Those looks righteous. How did you manage enough self control to hold one back for lunch?

They should be called "Elvis' Paradise!"

Nice use of the basket splitter for a simple, small, short cook!

First, my bad, forgot the pics! Got busy entertaining my guest and dropped the ball. But, to the steaks, nice cut of beef. Good marbling and grilled up nice. Similar to sirloin, but a tad more "beefy." One tidbit, cut on the bias across the grain. It is slightly more tender that way. I had a touch too much red wine vinegar in the marinade, but overall nice flavors. Will back off the vinegar and add more soy sauce next time (or maybe some gochujang). It was marinated overnight. Cooked as planned at 350F dome, 400F at lower grill, with red oak - 10 minutes total (flipped every 2 - 3 minutes). Came out a nice medium rare in the middle. If I read correctly, this is a single muscle cut from the interior of the chuck, so about 3/4" thick is a big as it gets. Just wish is was a tad thicker. Overall, I'll buy it again.

My local supermarket just started getting these. I was not familiar with this cut and none of my cookbooks, including my Lobel's Meat Bible, had anything about them. Good old internet to the rescue. New cut from the chuck primal courtesy of the Beef Check-off Program. So I'm going for it after checking them out in the butcher's counter. It's a nicely marbled cut. Internet says to marinate them and grill over medium-high heat (400F) medium rare (130F). Have 2 marinating in red wine, red wine vinegar, EVOO, soy sauce, fresh garlic, Vidalia onion, fresh thyme and rosemary, dried bay leaf, salt and course ground black pepper. Will toss on the grill tonight - lower grill, 350F dome, with red oak. Will post follow-up pics and tasting notes.

Good one!!

Now it's turned into a Viagra joke!

Reasonable guess, Porkchop. I was thinking pineapple, myself.