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#4381 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $-1338100
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Posts: 46,294
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#4382 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
It'd probably go well with a t-bone, but I don't care for strip steaks much. |
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Posts: 35,253
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#4383 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
Casino cash: $9555998
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it was my first real brisket. I'd done a flat about 7 years ago in a bullet smoker, and you can imagine how that went. Now that I've gotten back into smoking and have proper equipment I gave it another go.
The thin end of the flat got a little dry, but not too bad. Other end and point were nice and juicy. I made burnt ends and frankly wish I had used rub instead of sauce, but I ran out of rub ingredients.
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#4384 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $-1345266
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OK, so this is kind of an southern engineered up mess of making supper.
So here's the story. I bought a cold smoke attachment for my rig, because the wife dictated that I would smoke her cheese. It came in a few weeks ago and I've been too busy. So I decided yesterday was the day. I bought the cheese. I'm sitting here thinking it is dumb to use this giant ass smoker for 2 blocks of cheese. I've got some tenderized round steaks that need used up. So I took a shot in the dark and decided to cold smoke them, and sear the **** out of them on the grill, and hopefully it would retain some of the juice. It made sense in my head. The main thing is that if it was terrible, oh well, it was tenderized rounds and I needed to get rid of them anyway. Anyway, here's what happened. ![]() Here is the cheese and round steak in the smoker. I didn't season them before I stuck them in there. As a side note, I hope I don't kill myself by having raw meat in the same cooker as cheese. I'm pretty sure they have to touch the same surfaces (I made sure they didn't), but if I die, that's probably why. ![]() Here is my smoker setup. I was trying to explain it to Lewdog and did a poor job. Anyway, the tabletop next to the smoker is really useful. And the chip storage below is neither here nor there, but it is nice to keep all the shit contained in a neat package. It fits really nice next to my wall mounted air compressor in the garage. Really space efficient. ![]() I didn't get a picture on the grill, but this is what they looked like off the grill. I put a little seasoning on. I wish I'd have measured and written it down, because it was pretty damn good, although I should have put more on. Anyway, it consisted of: chili powder cumin onion powder kosher salt A few flakes of crushed red pepper I grilled them as damn hot as I could get the grill. I ended up over cooking 2 of the 4, but it went pretty well. I should have trusted my instincts and taken them off, rather then being scared of undercooking them. I then chopped them against the grain. Here is the finished product: ![]() So I'm looking at this thing, and thinking to myself that I just GRILLED a tenderized round steak with some dumbass rub that my dumbass just threw together. This is going to suck. Bad. It didn't. It was REALLY good. Not world class, it's still damn round steak, but it was faaaaar better than I anticipated. There was some nice smoke flavor, along with my ghetto seasoning. It ended up being better than when we use chicken and fajita seasoning. Maybe I should have cold smoked some chicken breasts and compared the two, but I didn't get it done. The one thing that I was disappointed in that I couldn't achieve the seal in the juices with the sear, I imagine it had to with the tenderized part. It wasn't dry or tough, but it wasn't nice and juicy like you'd like. Overall, though, it was really good for using junk meat. If I'm going to run the cold smoker again, I'll do this again. Maybe I'll throw on some burgers or steaks and see how the tastes transfer through the grill. The cheese turned out really good. Here is the salsa I used. I love it. ![]() |
Posts: 59,928
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#4385 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1331974
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What's everyone eating?
We need some more pics damnit Posted via Mobile Device |
Posts: 30,778
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#4386 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $-1345266
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Posts: 59,928
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#4387 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
Casino cash: $9483829
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A fajita seasoning packet
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#4388 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1331974
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McCormick Skillet Sauce with roasted chili, garlic & lime.
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Attendance Chief record 11-9 |
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#4389 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $-1345266
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Posts: 59,928
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#4390 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#4391 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-50037
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Now peanut butter is an idea.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
Posts: 168,237
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#4392 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
Casino cash: $-1988750
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Posts: 25,713
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#4393 |
Supporter
Join Date: Aug 2000
Casino cash: $8038275
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I hate to ruin your evening, but it looks like this is a photoshopped mashup fake;
http://vintage-ads.livejournal.com/5941974.html Ad ![]() Party Images, Trademark, Mascot, and Fonts ![]() Steak ![]() Bottle ![]()
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. |
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#4394 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $895380
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The younger son got a great post-op checkup today, is up to "soft" food (from blenderized), so it was sushi baby....
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Posts: 123,203
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#4395 |
Shit
Join Date: Jun 2008
Casino cash: $10039067
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