Smoking Meat...

[kenlock]

Like your work TTB.Co.

It certainly fits as an American Smoker. Low slow cooking with speciality wood(s) with a rotating spit.

You're on to a winner. Just don't get your meat from the tip. hahaha

 

[T.T.B.Co]

I'm happy with it **** yeah!!! When not in Spit mode and I was able to inclose the tank and then run a duct into another chamber I should have a cold smoker Too...

I could market this!!!!

 

[rotten]

OK, so I built a UDS late last year. I must admit, I'm still having problems getting my ribs right. They end up dry - I think I'm leaving them on too long and they're not eating with a moistness that I'd expect. I've been using the 3-2-1 method, at around 120degC. Any hints here would be great!

Some pics from my smoking journeys:

Various pork bits - experimenting

The beast in action

A leg of lamb

Random dinner




Cheers - Mike

Add a steel camping mug for example to the rack filled with water for moisture. You should be able to drop the temp in that UDS to 100-110 which would help heaps too. I also baste especially for the last hr to keep them moist. Consider dropping the time back to 2-2-1. I love my UDS. I have a gas kettle that I smoked in for ages before I really caught the bug and built my UDS.

 

[Wolfman]

Did a leg of lamb last week, no pics. Was a little unsure of how it would turn out. WOW! Highly recommend.

 

[rotten]

Lamb is a favourite at home. Lemon and lime brine for a few hrs. Redgum & Blackbox Smoke for 3, foil and rub for 2, then uncover for an hour all @ 110c. Perfect everytime

 

[sp0rk]

8 and a 1/2 kilos of beef ribs were cooked for my b'day party tonight
twas amazing!

 

[Cocko]

Happy B'Day! :icon_drool2:

 

[sp0rk]

Thanks Cocko!
all my mates spoiled me and the gift vouchers for Dan Murphys and Country Brewer should keep me happy for quite a while!

 

[Cocko]

Legend.

Spend those vouchers wisely!

:beerbang:

 

[TasChris]

Today I am smoking some bacon and some pastrami...First go at both

Bacon as per Charcuterie book





after 7 days in brine and 1 day forming pellicle


Pastrami was cured in brine by home butcher for 6 days. I then put in new brine for another 3 days.
all meat was then dried and rested in fridge to form pellicle.


Pastrami has been coated in crushed pepper corns, coriander seed and some dried chili.



Smells great, hope the smoking goes to plan!
Will attach pics at the end of the smoking unless it all goes to crap

Cheers
Chris

 

[jyo]

Good luck, Chris. Looks amazing, man.

I'm doing a roast chook in the weber today, but the missus has requested no smoke.

 

[brettprevans]

Good luck, Chris. Looks amazing, man.

I'm doing a roast chook in the weber today, but the missus has requested no smoke.

make it a beer can chicken then

 

[jyo]

make it a beer can chicken then

Not gonna happen, mate. I'm under strict orders to not eff around with it.

 

[brettprevans]

Not gonna happen, mate. I'm under strict orders to not eff around with it.

buy a 2nd chook and do as u pls. Everyone is happy. Ibe had to do that before

 

[TasChris]

Took 3 1/2 hours for the bacon to be ready.




I ate some of the outside trimmings of the bacon, it was a bit saltier than I was expecting however it was the outside of the bacon. The bacon was very tasty, nice and smokey with a "hamy" flavor and a little chewy but way better than bought stuff

Took 9 hours for the pastrami to hit temp



Will complete the cooking of the pastrami and have for tea tomorrow..Will update with details.

Cheers
Chris

 

[TasChris]

I finished the pastrami cooking with a 2.5 hours in the oven at 140c in casserole with an inch of water.
Meat was very tender and moist. The crust was quite spicy with the chili and pepper adding a bit of heat.
The meat itself was very very salty. The saltiness lessened as I cut closer to the center.
Will do it again but may shorten cure time or lightly poach prior to coating with crushed spices to try and reduce the salt.
I am as dry as a crisp now after all the salt, will have to have a Monday night beer now.
The grain of the meat looked a little coarse compared to bought pastrami so maybe corned topside was not quite the right cut.
Will try again however the procedure needs a little tinkering.





Cheers
Chris

 

[jyo]

Huge leg of Lamb. The rub was salt, pepper, paprika, garlic powder, lemon juice, rosemary and olive oil. About an hour of hickory with some rosemary twigs.

It was bloody good, but for my tastes I prefer smoked pork.
Cooked a cake in the weber after too, turned out awesome!

 

[barls]

pulled pork today. was bloody loverly.

 

[Bizier]

Cooked a cake in the weber after too, turned out awesome!

Umm, you either smoke it, or bake it into a cake, but no-one smokes their cake.

 

[jyo]

Umm, you either smoke it, or bake it into a cake, but no-one smokes their cake.

Haha! Told the adult-child-daughter that I had smoked the cake and the look on her face was priceless!

Mmm hickory butter cake :blink:

 

[donburke]

cooked up some chinese bbq beef short ribs and pork neck in steamed buns on Saturday

 

[jimmyjackpot]

cooked up some chinese bbq beef short ribs and pork neck in steamed buns on Saturday

Good lord DB that looks amazing!

 

[donburke]

Good lord DB that looks amazing!

hi jimmy, was delicious

perfect weather for it too

love these long cooks, plenty of beers to be had basking in the glorious Sydney sunshine

 

[punkin]

Can you post a recipe and process fro the buns mate?

it looks like something i'd like to try and i have a few ideas for fillings.

 

[Bizier]

That is straight porn DB!
I like your "cooking mag" open-aperture photography.

 

[donburke]

Can you post a recipe and process fro the buns mate?

it looks like something i'd like to try and i have a few ideas for fillings.

I've made the buns a few times now using the following recipe, turns out great, follow the recipe and you will be pleased

another thing, I suggest you burn your bamboo steamer a little by letting it run dry in the wok, not enough to start a fire, but enough to give a bit of smoke for that 'authentic chinese restaurant smell'

recipe is sourced from here http://chinesefood.about.com/od/dimsumbuns/r/steamedbun.htm

This is basic recipe for making the steamed bun dough used in Char Siu Bao

Yields 24 buns

More Chinese Bread recipes

More Dim Sum Recipes

Ingredients:

• 1 package dried yeast or 1 cake fresh yeast
• 1 cup lukewarm water
• 4 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons Crisco or vegetable oil
• 1/2 cup boiling water
• 2 tablespoons sesame seed oil

Preparation:
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.

Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).

 

[gava]

havent tried jerky yet, done a **** load of roasts, snags and other things. heres some pics just to torment you further
lamb fillets

stuffed baby capsicums

whole chook

cheap snags

low and slow grain and above mentioned lamb fillets

HI Barls,

I see thats an aldi smoker, I've done pretty much the same as you,although I ripped out the gas burner and but the colandar down in the pit.
How do you go with temp? I find my bugs out around 160c my firebox is to small i think.. Is that why you still have the gas burner attached?

-gav

 

[punkin]

Thanks DB, that's much different to the bun recipe i use that has sr flour and baking powder.

 

[punkin]

So how do you roll the circles to do it the way you have, roll to a cirle, crimp edges and cook flat or do you fold them first?

 

[donburke]

So how do you roll the circles to do it the way you have, roll to a cirle, crimp edges and cook flat or do you fold them first?

roll flat circles like miniature pizza

brush with sesame oil

fold in half to make a half moon shape

use a fork to crimp the curved bit

let rise then steam

you are supposed to cut them open on the flat side, and the curved bit should stick together, but mine didn't work that way, the crimped curved bit didn't stick so I opened them that way, perhaps less sesame oil around the perimeter and it might stick