tag:blogger.com,1999:blog-15717908.post113699300664634580..comments2023-06-22T01:15:33.590-07:00Comments on Playing With Fire and Smoke: Questions & SuggestionsUnknownnoreply@blogger.comBlogger125125tag:blogger.com,1999:blog-15717908.post-62821756266554732382023-01-10T07:14:30.402-08:002023-01-10T07:14:30.402-08:00Thirdeye…love the content. I’m having a hard time ...Thirdeye…love the content. I’m having a hard time finding info on doing bulk pastrami. ( doing 3-6 briskets worth) about 30lbs in one tub. Any advice for the cure ratios? I’ve found some calculators telling me 34 grams of cure #1. Thanks JeffAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-15717908.post-44027698893468239172021-06-03T07:27:23.108-07:002021-06-03T07:27:23.108-07:00I was very pleased to discover this great site. I ...I was very pleased to discover this great site. I wanted to thank you for your time due to this wonderful read!!<br />I definitely savored every bit of it and I have you saved to fav<br />to check out new things on your blog.<a href="https://garlics.com/the-most-complete-guide-to-peeled-garlic/" rel="nofollow">here,</a>Godhulynoreply@blogger.comtag:blogger.com,1999:blog-15717908.post-5051902505752872272015-12-18T09:29:11.932-08:002015-12-18T09:29:11.932-08:00Anthony, I have not frozen my lox but several rea...Anthony, I have not frozen my lox but several readers have reported that they have. I would not keep it frozen longer than 3 or 4 months and suggest a vacuum sealed bag be used to get as much air out as possible. The soldering iron technique works well, and you DO need airflow when cold smoking. I just looked at the recipe and I think you have found a typo (thanks for that), 2 tablespoons of sugar would be 1/8 cup, which is about 1 ounce. I'll make those corrections in my write-up.<br />~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-45827468496655971432015-12-17T17:02:37.225-08:002015-12-17T17:02:37.225-08:00Hello Thirdeye - I started you recipe for nova lox...Hello Thirdeye - I started you recipe for nova lox today. Do you think lox can be frozen? Also, I am going to do the soldering iron cold smoke. Is there a need to get any air flow in a cold smoke? And lastly, I did not come anywhere close to 1/8oz of sugar when I used 2 tablespoons. I got closer to 1oz.<br /><br />AnthonyAFIhttps://www.blogger.com/profile/10160470513893799787noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-47215264415690044402014-05-31T06:35:27.324-07:002014-05-31T06:35:27.324-07:00Hello, I have just read your blog, I liked .... I ...Hello, I have just read your blog, I liked .... I board already dealt sites <a href="http://le-couscous-marocain.com" rel="nofollow">Couscous Marocain</a>Anonymoushttps://www.blogger.com/profile/00866745995792735320noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-49181037079212954232014-02-20T09:15:10.708-08:002014-02-20T09:15:10.708-08:00Bob, here is the link to Dave's method of corn...Bob, here is the link to Dave's method of corning. Scroll down to the 2nd and 3rd posts dated 2012 and 2009, they are more complete than the one you read.<br /><br />http://olddavespo-farm.blogspot.com/search/label/Corned%20and%20Pastramied%20Beef<br /><br />On my site I discuss other cooking methods and finishing methods.<br /><br />http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-22529893928809135122014-02-20T05:29:20.794-08:002014-02-20T05:29:20.794-08:00Thirdeye, Old Dave doesn't have the corned bee...Thirdeye, Old Dave doesn't have the corned beef-pastromi recipe for brine, rubs, temp., etc. Would You please post the whole recipe. Thank You. BobBobnoreply@blogger.comtag:blogger.com,1999:blog-15717908.post-66913350264687198252014-02-13T11:55:52.694-08:002014-02-13T11:55:52.694-08:00Hi Bob, I have a pastrami recipe on the site (whi...Hi Bob, I have a pastrami recipe on the site (which is smoked corned beef) but do not have a recipe for corning beef. I like Old Daves recipe for corned beef, you can find it here )along with a lot of other good ones too!<br /><br />http://olddavespo-farm.blogspot.com/~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-46840508700338780742014-02-11T15:06:33.010-08:002014-02-11T15:06:33.010-08:00Thirdeye, I think you had a recipe for making corn...Thirdeye, I think you had a recipe for making corned beef. Would you please post it again.Your recipes are the best. Thank You. BobBobnoreply@blogger.comtag:blogger.com,1999:blog-15717908.post-46139595441128785422012-05-14T11:23:47.996-07:002012-05-14T11:23:47.996-07:00Steve, I'm not sure how you got the Question &...Steve, I'm not sure how you got the Question & Comment page without being on the homepage....<br /><br />Anyway, on my thirdeyeQ site you need to click on "Playing With Fire And Smoke", it says something like Click this link >>>>> Playing With Fire and Smoke.<br /><br />But here is the same link, just cut and paste into your browser.<br /><br />http://playingwithfireandsmoke.blogspot.com/<br /><br />And here is the direct link to the burnt end page, you need to cut and paste this one as well.<br /><br />http://playingwithfireandsmoke.blogspot.com/1996/07/beef-burnt-ends.html<br /><br />When you do make it to my cookin' site, no matter what page you are on, all you need to do is click on the banner at the top of the page and you will go to the homepage.~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-19417057785802508302012-05-14T10:31:41.171-07:002012-05-14T10:31:41.171-07:00OK, Homepage of which site? I tried clicking on Re...OK, Homepage of which site? I tried clicking on Recipes on thirdeyeq but it didn't go anywhere. Tried clicking on banner at top..nothing there either. Which homepage on which site? Thanks!Steve Simonhttps://www.blogger.com/profile/00967184481497814687noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-52922256961425304702012-05-14T06:31:52.803-07:002012-05-14T06:31:52.803-07:00Steve, on the homepage scroll down and click the &...Steve, on the homepage scroll down and click the "recipes" link. On the recipe page, scroll down to the "BEEF" section and you will see "Burnt Ends" third from the top.~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-84528217349440380592012-05-12T06:19:10.888-07:002012-05-12T06:19:10.888-07:00(sorry if this is duplicate post, first time on th...(sorry if this is duplicate post, first time on this page) Trying to find your "Burnt Ends" tip page referenced in your "Briskateer" tips.<br />What series of clicks needed to find?<br />Thanks!Steve Simonhttps://www.blogger.com/profile/00967184481497814687noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-42543977376297949512012-05-12T06:16:07.937-07:002012-05-12T06:16:07.937-07:00Trying to find your "Burnt End" page ref...Trying to find your "Burnt End" page referenced in your Brisketeer tips.<br />What is path of clicks to get to it?Steve Simonhttps://www.blogger.com/profile/00967184481497814687noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-46519948203692244542011-08-16T14:46:04.654-07:002011-08-16T14:46:04.654-07:00Marc,
It looks like you got in too big of a hurry...Marc,<br /><br />It looks like you got in too big of a hurry to get your meat into the smoke. Don't worry, that is one of the most mis-understood things about barbecuing, but it's really easy to fix. I have answered similar questions 4 times this week, so I took a few minutes to update my Intro to Barbecuing page to include some more photos of the steps to building a fire. Check out that page, the visual should really help.<br /><br />LIQUID: I personally don't use liquid in my drip pan. But if you do be sure and heat it up first.<br /><br />FOIL POUCH: A foil pouch of chips works well in a gas grill but there is no reason to use that method in a charcoal cooker. You want a gentle blend of flavor from the lump, and flavor from the wood. I would stay with a mixture of chips & splits and see how that works for you.~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-28443552235044681442011-08-16T07:10:21.329-07:002011-08-16T07:10:21.329-07:00Thanks thirdeye for the expert advice. You may hav...Thanks thirdeye for the expert advice. You may have nailed it. What I have been doing is setting up the lump, igniting with a electric coil and quickly bringing it up to 400 degrees. I would then put the plate setter in and grill and get the temperature down to 250-275. Just before I put the meat on I would lift up the grill and plate setter, place some chips directly on the lump in the center and some around the side. At this point I quickly get the plate setter back in place a drip pan filled with water on the place setter, get the grill back on and then the meat. Close up the BGE and watch that white smoke rise believing I am imparting the smoked flavor. To make matters more interesting during the cooking I am concerned that I am not seeing smoke and usually one time after an hour or two open the egg and add more chips to the edges of the lump through the opening edges of the plate setter. I will use your method advice this weekend and certainty advise you of the results. Two more quick questions. Should I use a drip pan filled with water (wine, apple juice) for the cooking or no liquid just the pan? The other question is, one of your blog followers in the BGE forum suggested wrapping a handful of chips in aluminum foil pouches with punched holes and placing 2 to 5 pouches in the lump working from center out to the edges. I believe the method is the chips never fully ignite and somehow smoke in the foil producing a sweeter taste. What are your thoughts on that method?Marchttps://www.blogger.com/profile/07824673312120671708noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-125174339026150392011-08-15T14:19:56.758-07:002011-08-15T14:19:56.758-07:00Marc,
I'll bet your flavor problems are smoke...Marc,<br /><br />I'll bet your flavor problems are smoke related, rather than seasoning or sauce related.<br /><br />Adding food before the smoke is ready (this will usually be the early white smoke) will usually impart a bitter flavor. Part of the white smoke comes from the fresh lump, and some comes from the wood. <br /><br />I would suggest larger pieces of wood than chips, and for me fist sized chunks are hard to control, so I split them into smaller pieces I call "splits". These might be 3/4" square and 3" long. I bury some splits into the lump as I'm filling the firevbox.<br /><br />I also take a handful or so of the chips like you are using and mix them in with the lump as I'm filling the firebox. <br /><br />Next, I light the fire in the center with a torch, add my platesetter and drip pan, then wait for the Egg to come up to temp, adjusting the vents as needed to catch the temp I need. <br /><br />Once I'm up to temp I just wait for the white smoke to settle down, then add my food. This might take 45 minutes or so. I'm looking for light gray or blue smoke. <br /><br />Now, during the cook, as my fire grows, it finds new lump and also new wood. Because it grows slowly no white smoke will be noticed. <br /><br />On my homepage click the "Introduction to Barbecuing" link. I have a bunch of smoke photo's there.~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-47123086241798765182011-08-15T12:27:14.517-07:002011-08-15T12:27:14.517-07:00Great blog, welcoming and very informative. I have...Great blog, welcoming and very informative. I have owned and been cooking on a BGE for over four years. Of late my "Q"s quality has not been as good as when I first started. My friend and family tasters tell me the brisket, pork and ribs are coming out acrid. I am using quality meats, either weber's apple or oak chips, BGE or weekend warrior lump charcoal and cooking between 250 and 325 depending on ribs, shoulder or brisket. The texture and tenderness is great and I am getting beautiful smoke rings. I keep my BGE, grills and tools clean. I have gone back to all the basics as if the BGE was new. I recently tried Myron Mixon's perfect brisket using his injection method and have even bought rubs from the texas rub company and 17th BBQ. I also turned to bottle sauces such as Arthur Byrant's sweet and hot. nothing seems to work. We are having 22 friends over this weekend for a BBQ and I could use advice on how to get my "mojo" back. At this point I do not know what is more frustrating; my golf game or good "Q"<br /><br />thanks in advanceMarchttps://www.blogger.com/profile/07824673312120671708noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-18791625946620819172011-02-07T20:02:50.646-08:002011-02-07T20:02:50.646-08:00Anon, Sorry I missed your Superbowl cook question,...Anon, Sorry I missed your Superbowl cook question, and hope it worked out for you. First I would not have cut up the brisket, and would have done a foil finish on it to insure tenderness. Pork loin should pulled when the internal temp reaches 150°ish. Venison ham is a hard cook because it's so lean, I advise folks to eat it as rare as they can stand, for me that's usually around 130°.~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-25475119444262444092011-02-05T19:23:33.545-08:002011-02-05T19:23:33.545-08:00based on your knife skills, I suggest you grill ra...based on your knife skills, I suggest you grill rather than smoke.WAhttps://www.blogger.com/profile/10928532180080271574noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-63928501233843824202011-02-05T12:36:55.105-08:002011-02-05T12:36:55.105-08:00I'll be smoking three meats simultaneously for...I'll be smoking three meats simultaneously for the Super Bowl. I have a 4lb. beef brisket that I cut into three hunks. A giant pork loin that I cut into 7-8 fist size chunks, and a deer ham that fileted into three hunks. It's all in the fridge marinating in dry rub. I plan to put the brisket on the top shelf, the pork below, and the venison below that. I'll probably use apple wood and a little hickory. So, how long nad what temp? I have a meat thermometer... thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15717908.post-48970562893634996672010-11-08T18:41:36.191-08:002010-11-08T18:41:36.191-08:00Yes, I have used several recipes for homemade corn...Yes, I have used several recipes for homemade corned beef, and usually they don't need as long of a soak out as the store bought corned beef products do. The commercial brines (which are also injected) are a harder cure than most home cures.<br /><br />As far as the cook and the finish, I do home corned roasts the same as the store bought ones.~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-68613821972427143032010-11-08T14:39:19.928-08:002010-11-08T14:39:19.928-08:00I love your corned beef/pastrami recipe. Have you...I love your corned beef/pastrami recipe. Have you tried corning your own brisket? I was curious if you'd still use the same procedures if you did.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15717908.post-82507739496040007442010-10-26T06:56:52.561-07:002010-10-26T06:56:52.561-07:00Hoss, I really don't have any recipes for add...Hoss, I really don't have any recipes for adding seasoning to the cure... however the kits have a packet of cure and a packet of seasoning. Let me check the packages and see if the ratios change with each flavor.<br /><br />I have another idea that I think will help you... Send me a direct e-mail, there is an e-mail link (in an orange box) at the very bottom of my home page. It's a very old hotmail addy and still has the mail DOT prefix, so be sure and include that.~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.comtag:blogger.com,1999:blog-15717908.post-77022640052905600812010-10-26T06:43:32.978-07:002010-10-26T06:43:32.978-07:00Anthony, I prefer to let my salmon and trout cool ...Anthony, I prefer to let my salmon and trout cool off uncovered, then I wrap and chill in the fridge overnight. This makes it much easier to slice. Oh, I use a serrated knife too.<br /><br />If you still don't like the outer surface try adding a very LIGHT brushing of olive oil after the pellicle has formed. This will prevent some drying during the smoking process.~thirdeye~https://www.blogger.com/profile/05758230419339086695noreply@blogger.com