Beef Jerky
Here's my Jerky I made this weekend. I used 11 lbs of eye of round roast and sliced it with the grain about 3/16 to ¼ inch thick. Next I ran it through the Reveo in 2 batches for 20 minutes each. For seasoning I used the JB Sausage Jerky Seasoning and Cure. It is available here and is very similar to High Mountain. I did add another tablespoon of white pepper and 1 of black pepper. I smoked it in 2 batches as well. 4 pucks of hickory on each batch. Ran the box temp at 170 degrees. Total time per batch was about 5 hours per batch. Here's a few photos.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Jerky1S.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Jerky2S.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Jerky3S.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Jerky7S.jpg)
Pulled Beef
Everybody knows how good pork butts are done in the Bradley! MMMMmmm...Good!
I have never got around to trying pulled beef so I decided to do it this weekend and As PF20 so elequintely put in another thread, OH........MY.........GOD......!
I gotta say it was not a disappointment! It turned out fantastic! Here's how it went;
Sobey's had Chuck's on sale for $1.99 lb so I headed over there. Of course they didn't have any left but they gave me a rain check and indicated they would have them the next morning. So I go over the next morning and find out they didn't arrive! The manager says, "I'll tell you what, I'll give you a Sterling Silver Chuck for the same price". Ya gotta like that! Any way I gave a quick bath in cider vinegar then a good rub with the following rub. Red_herrings posted it a few years ago and I have tried a few times and like it.
Title: Dubby'S Rib Rub
Yield: 1 Serving
Ingredients
1/4 c salt (you can use reduced
-sodium sa
1/8 c celery seed powder
1/8 c garlic powder
1/8 c onion powder
1 c sugar
1/2 c paprika
3 tb black pepper
2 tb chili powder
1 ts cumin
1/2 ts cayenne
Instructions
Mix ingredients well and store in an air-tight container. This batch is
enough for 6 lbs. of ribs if rubbed lightly.
This is suppose to be a good substitute for Willingham's W'ham Seasoning -
Original Mild.
- - - - - - - - - - - - - - - - - -
Contributor: Cut-N-Shoot BBQ Team (Texas)
I smoked it at 210 degrees and used 4 hours of hickory on it. Then when the IT hit 160 degrees I boated it in a foil pan with some apple juice and covered it with foil. Over all time was around 20 hours, plus FTC for 3 more (I couldn't wait any longer!) Here is a few pics.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Chuck1S.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Chuck2S.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/Chuck3S.jpg)
Ribs
Oh ya, Last weekend I did 4 racks of ribs. I gave them a bath in cider vinegar as well and used the same rub as I did on the chuck. I smoked them for 2 hours & 20 minutes and cooked them at 210 degrees. After 4 hours I foiled them and gave them a spray of apple juice for 2 hours. Then I threw them on the grill just long enough to sauce them with a Habanero/Tequilla BBQ sauce. Wow, did they turn out good! The worst part is... the only photo I have is this one, which is when I first put them in the smoker. Sorry guys, I was all excited and forgot to take photos of the finished product. The meat was pulled back off the bones a good ½ inch. They were fantastic!
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/RibsS.jpg)
Mike
Busy guy! Looks like some very delicious projects. But the thing that caught my eye is your "duct work." Is it effective?
You bet. I have my DBS in my heated garage. I installed a range hood over top of it. What I discovered was the range hood has a standard type fan blade and it draws most of the air from the center so I made an offset out of 4 inch PVC. Next I discovered it was drawing too much air through the tower. My solution was to notch the 4" pipe at the bottom to allow it to draw room air as well. I have found that I tend to have the vent slightly more closed now due to the assisted draw on it but I have no problem maintaining temps. For an example, if I was smoking something that I normally would have the vent 3/4 open I will now set it at about 1/2 way open.
Mike
Mr. Walleye,
Outstanding pics. I really love the reentry vehicle look on the beef.......
Arcs_Kwajalein_Sparks
Quote from: Arcs_n_Sparks on July 22, 2007, 05:32:47 PM
I really love the reentry vehicle look on the beef.......
;D ;D ;D
Mike
Mr Walleye AKA Fishman... you are a cookin' fool there~~~LOL~~!
isn't that BBQ sauce to die for... can you folks get Presidents Choice stuff in the US.....
;D ;D ;D ;D
Olds
Some people just call me a fool! :D :D ;D
MacMan
It really is a good sauce. I don't think it would be available in the USA. Their name kinda says it all... "The Real Canadian SuperStore". ;D But I could be wrong.
Mike
That is an amazing setup you have. I'm jealous. I live in Seattle and it rained a lot this weekend. I don't have a covered porch so I have to rig a tarp over my smoker. I have a big porch umbrella on order so that should help. I'll have to post a pic of my ugly setup for rainy days.
(http://img524.imageshack.us/img524/5442/dsc01268ij7.jpg)
Hey Kiyotei... It's functional, that's all that matters! ;)
Mike
Very cool walleye, Looks like a new table for the BS as well. PID looks great in action also. ;D
Everything looks great. What was the final internal temperature of the beef? Also what did you use to cover your table top?
I just noticed the inside of the smoker... nice n black... Well Used... ;-)
Mike, everything looks great. The pulled beef is definately on my to do list.
Thank's guys
Habs
The IT was 195 degrees. I have heard of people doing them to 200 or 205. I thought I would try it similar to pork butt. Now that I have done one I would not be scared to take it a little higher, maybe even the 200 or 205 because there was still some conective tissues but not a lot.
The covering on the counter top I used is a material they use in restaurants for a backsplash. It's a vinyl/plastic type of material I got at a lumber yard for another project and had bit left over. Works great because it cleans real easy. I just can' remember the name of the material.
Mike
Couple questions for you, does the reveo work well? I had no idea what it was until i googled it.... How much does it hold....?
And, you made the complete jerky with the smoker correct, no dehydrator or anything else.....
Thanks for the info Mike, most appreciated...
A
Macman
I've only had the Reveo of a few months but everything I've tried in it works well. Works very well for steaks, chicken, vegetables, etc. It says it holds 5 lbs I think. I have had all of 5 lbs in it, maybe more. You will have a very hard time finding one in Canada. I never did and Cabelas won't ship them to Canada either. I eventually ordered it and had it shipped to a forum members home in the US and he kindly forwarded it onto me.
I did completely do my jerky in the smoker. I make a fair bit and have always done it this way. You do have to rotate racks a fair bit if you don't have a circulation fan. There are lots of guys here that do their jerky completely in the BS.
Mike
Mike;
Thanks. Both pieces of information are useful.
Great looking smoking adventure. Also, a dynamite setup. Congrats
Great looking projects. Makes me hungary.
Just curious, how much use you get out of the Reveo?
I try to use it any time I think it way be of benifit. Even for doing a stir fry or something like that. It's easy to use and quick to clean up. Certianly a person can get the job done without one but it's simpler with it. I think it's just another tool for fine grub! ;)
Mike
I've been using mine 3 or 4 times a week lately for some reason. Maybe it's all the grilling we've been doing. ??? Sure has spoiled us. :P :)
Can it hold things the size of porterhouse steaks, etc.
What all have you put in yours?
Walleye you've got me jonesing for jerky and I have not even had breakfast yet! Great looking pics. You've inspired me to get some jerky going in the smoker very soon. It's fishing season here so I've been doing alot of salmon, hot and cold smoked.
T2
T2
I could like on jerky I think! :D
I prefer to use eye of round so I usually watch for sales and pick up a bunch. Whenever ya make it... it won't last long and besides... It's mandatory for fishing isn't it! ;)
Mike
Quote from: sherlock on July 25, 2007, 03:42:43 AM
Can it hold things the size of porterhouse steaks, etc.
What all have you put in yours?
It would depend on the size and how many. I have done 4 or 5 rib steaks without a problem. The nice thing is it doesn't take that long so you can run a couple of batches through ahead of time.
Mike