I really love my Santa Maria style grill. It has made me pull the old Weber kettle out often.
Pork tenderloin:
Yum!
Pork tenderloin:
Yum!
Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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Butterflied pork butt, money muscle on top. Almost double the bark and get to remove the weird membrane of silver skin and fat between. Definitely cooks faster, still very juicy.
Rubbed with SPG and dehydrated and pulverized lemon with trinidad scorpion hot sauce as a binder, forget name. Really tames down after a long cook.
Wrapped only for the last 2 hours of the cook to develope a nice crunchy bark. Wrapped in Kosmos Q apple/cherry/habanero glaze, Hoff Hot sauce. Almond and applewood chunks.
Love the WSM. Literally adjusted temps only 3 times throughout the 13 hour cook. Went to bed and woke up it was still running 238 and clean smoke.
Rubbed with SPG and dehydrated and pulverized lemon with trinidad scorpion hot sauce as a binder, forget name. Really tames down after a long cook.
Wrapped only for the last 2 hours of the cook to develope a nice crunchy bark. Wrapped in Kosmos Q apple/cherry/habanero glaze, Hoff Hot sauce. Almond and applewood chunks.
Love the WSM. Literally adjusted temps only 3 times throughout the 13 hour cook. Went to bed and woke up it was still running 238 and clean smoke.
I am smoking some salmon tonight. Dry brined it overnight and let it sit out an hour and a half to get the pellicle going. It's in the smoker now. Smells good with some cherry wood smoke. I was going to use apple but only had apple chunks, no chips.
I made a butter sauce with unsalted, clarified butter, garlic, fresh lemon juice and 1/2 tsp of honey. It's amazing on the salmon. Salmon is a bit too salty for me but Amy likes it. Next time, I will dry brine it for less time with less salt.
I made a butter sauce with unsalted, clarified butter, garlic, fresh lemon juice and 1/2 tsp of honey. It's amazing on the salmon. Salmon is a bit too salty for me but Amy likes it. Next time, I will dry brine it for less time with less salt.
So is that electric smoker yours now or still "borrowing it"I am smoking some salmon tonight. Dry brined it overnight and let it sit out an hour and a half to get the pellicle going. It's in the smoker now. Smells good with some cherry wood smoke. I was going to use apple but only had apple chunks, no chips.
Do you now prefer that over a traditional smoker?
Still borrowing but my buddy doesn't seem to be in a hurry to get it back. I ask him when he wants it back often and he says just keep smoking things for him to eat. The smoker was just a doorstop on his lanai. LOL
I like the ease of cooking with an electric smoker but it is inferior to an offset wood smoker for flavor and smoke ring. I will get one of them sooner or later.
After grilling 30 lbs of skirt steak and chicken breast on Saturday, we opted for some simple homemade thick burgers for today.
Pastrami Beef Rib, brined for 7 days, 10hrs in smoker, then rest for a few hours. It was amazing.
2.5 hours in. Been using Almond wood chunks a lot lately. Similar to pecan or hickory, but more mild and more sweet.
I am going to start trying some Michelin and Cordon Bleu chef recipes to see what they do differently from normal cooks. I found a shrimp salad that looked interesting. The salad is cold and the shrimp is warm. It has a soy vinaigrette on the salad AND a Beurre Blanc butter and cream sauce on the shrimp. I didn't know what to expect flavor wise with 2 separate sauces on it. Turns out I am blown away by the complexity of the blend of flavors. Sharp acidity and salty from the vinaigrette, fat from the Beurre Blanc and a great mix of salad components with sweetness from the peeled tomatoes and avocados along with the umami of the buttered, salted, cayenne, broilered, butterflied shrimp. I gave the recipe to my son and told him his restaurant should make and sell this. The flavor balance is amazing.
This is my first try at a Michelin level chef's recipe and it won't be my last.
This is my first try at a Michelin level chef's recipe and it won't be my last.
That was smoked for 3 hours at 200 degrees.
I plan on trying a garlic and dill smoke next weekend where I whip the garlic and dill in and then reform it.
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