Tired. It is now almost 10 pm and I got up at 4 am this morning and started...
(http://www.dow-mgc.org/Rayeimages/foods/prib.jpg)
If you don't know what it is...it is the end of my Prime Rib...[:D] Just the bones with some extra meat on them for my vegtable soup... Hope eveyone's dinner went as planned.
Love, kisses and a Merry Christmas.... BTW my two bottles of 50 year old brandy are gone... [:(][:(][:(]
Olds...
http://rminor.com
After 2 bottles of brandy Dow, that't not tired you're feeling! [:)] Glad you had a good day. The smoked salmon I brought up(Kummock's recipe) for the gathered group disappeared like...smoke! Got the thumbs up on the salmon from my father in law and uncle who are both retired commercial fishermen.
Tom
Isn't it great to get such good results when you have other folks over to enjoy the fare! Enough of this what's for Christmas! Now it's what's for New Year. I am going to try a standing rib roast for sure!
Bill
Excellent, sounds (and looks) like you had a good one!
Mine would have been better if my christmas present (the BS) would have worked right out of the box. Add too it the embarassment of having a bunch of people over to witness it...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Now it's what's for New Year.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I Know what's for New Year's meal and I AM NOT COOKING~~~! Mother and my wife are....same same every year. Black Eye Peas, Collars with ham & Corn bread. Old Southern meal for "Luck" in the upcoming yard---Yuck on the Black Eye Peas! <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I am going to try a standing rib roast for sure!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Bill I cannot express just how important ageing your meat is. You can take an average Choice USDA grade and if you aged it at a temp of 37-39 degrees for 3 weeks you will be able to cut the meat with a butter knive.
During the year if I want another rib-roast I still get a whole 7 bone that is cryovac packed. I make sure it still have its vacuum. After the ageing is over I will cut several steaks off of it. Then cut the bones off of the steaks and use them in a soup. Next I wrap and freeze steaks and bones. The rest I roast as a P-rib. I have also done this on my Porter House/ T-Bone. I take it back to the butcher shop for the cutting as I don't have a saw. I don't allow the butcher to age it as generally their boxes are cooler and once you get below 36 degrees that ageing process stops.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Mine would have been better if my christmas present (the BS) would have worked right out of the box. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> birdboy I can only express my feelings for you. I fully understand your <i>embarassment of having a bunch of people over to witness it.</i>
I'm sure Mr. Bradley will do right by you concerning this issue but nevertheless, when something happens like this it is painful.
Wish all here a full and complete New Year.
Olds
http://rminor.com
Well those at Bradley aren't back at work today, I've got a group of people coming over on Friday, planned on smoking ....
May just take the #&*!@ thing back [:(!]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">May just take the #&*!@ thing back <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Whoa... I can say in all truth that cutting your nose off to spite you face will not Get_Er_Done. Take it back if you are angry enough; get something else. Make your life easy. However, if you want to do refinded smokin' then you will need the Bradley.
Yes I truely understand you being upset...but as my Mother used to say when things went wrong... Please just don't throw the Baby out with the bath water...
Olds
http://rminor.com
Sorry I meant take it back and exchange it with another one. Didn't really want to do that since I've already seasoned it, but if I can't get the parts to fix it by Friday, then I may be better off getting another unit (knock on wood) and seasoning it so its ready to go.
After seeing a number of posts about defects, especially with the temp control, right out of the box (some are on their third or more replacement units),... just stomps all over my hot button. Makes me want to call them up and launch into a long diatribe about quality control ... maybe its a good thing there closed today ... j/k
Ok, I'm done now ... We'll see what tomorrow brings.
Anyone know why they haven't gone with digital heat controls yet? I wouldn't think the price (at the quantities they would buy) would be that much more....you see digital temp controls on so many things now days ...
Here's my Christmas smoking report:
Did two turkey breasts, one with the Olds T-shirt method and one without. Used apple wood. The naked breast was excellent, but the T-shirt bird was exquisite! Followed Olds' advice to the letter and the difference was quite noticeable. Kept the vent open all the way so the skin wouldn't be too rubbery. I was going to try placing a pan with a little apple juice in the lowest rack and keep the vent wide open to see if I could collect enough drippings for a smoked gravy, but my wife felt I had enough new variables to work with so she bought a small breast and roasted it in the oven just to make gravy (and probably to CMA in case the BS didn't work . . .). The gravy was great, but the BS birds were so good we brought the oven bird down to the Pine Street Homeless Shelter because it wasn't going to get eaten at our house! I'll try the gravy thing next time I get a chance and report back to the Forum.
Did a batch of salmon fillets and steelhead fillets, too. Both were done using the brine I posted in the Cure Forum. Did the salmon fillets first--they were very good, but needed more smoke flavor (I smoked them for 4 hours). The steel head fillets were smoked in 2:1 apple:cherry for 5 hours as follows:
1 hr at 90-100F cold smoke--just the smoke generator on
2 hr at 120F
2 hr at 180-190 (until internal fish temp was 140F)
They were superb, and got rave reviews from everyone, along with the T-shirt turkey.
Just did some cheddar cheese, and will try some pistachio nuts soon. Full reports to come . . .
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> CMA in case the BS didn't work <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">(http://www.dow-mgc.org/smilies/2/g48.gif)
Too funny as it was not to long ago my wife was worried and did a complete back up dinner too~~!
Woman... what you going to do... In my case at my age and given how good my 60 year old woman looks I think I will just put up with her.... here is a facsimily of her [:D]
(http://www.dow-mgc.org/smilies/2/g72.gif)
Now boys get them there eye-balls back into your head... she is mine~~!
(http://www.dow-mgc.org/Rayeimages/wow.gif)
Oh ok you can have my Ex-wife.....
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
(http://www.dow-mgc.org/smilies/2/f32.gif)
Suffer Baby suffer... LOL
Ok enough of the fun stuff....
Olds
http://rminor.com
birdboy,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">just stomps all over my hot button. Makes me want to call them up and launch into a long diatribe about quality control ... <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I've gotten to somewhat know due to some problems I have had with the Bradley the folks over there. Also I have my own business. I believe you are correct that as of late there has been some problems with the newer units. However, knowing the Bradley folks and how they have handled my problems I think I can say that Mr. Bradley is more than likely on some folks A$$(http://www.dow-mgc.org/smilies/Launch55.gif) concerning these matters. If not it would so easy to just take down this posting site and stop the postings. I believe this a good representation of Mr. Bradley fustration at this point is: (http://www.dow-mgc.org/smilies/Launch20.gif)(http://www.dow-mgc.org/smilies/2/a24.gif)(http://www.dow-mgc.org/smilies/2/g47.gif)
No good business man wants this type of hazzle. I'm sure he will get it under control. Frankly I do believe the Bradley people are good business folks.
Olds
http://rminor.com
Going to do up a Prime Rib for the little woman. Hope she likes it.
Hate to disappoint her Olds!
(http://img.photobucket.com/albums/v499/nsxbill/Momma.jpg)
Great having a wife a little younger than you!
Bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Great having a wife a little younger than you!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Ya but mine is seasoned... beside have you got this action... [:D] (http://www.dow-mgc.org/Rayeimages/kiss.gif)
Kidding aside... you got one great looking lady. In fact if she was to come to my door I would have to pour One Ounce of Ugly on Her before I could even find my words to say come in...
G/L with the rib...
http://rminor.com
Olds,
I love my wife but if she looked like this, I would never leave home! Probably be dead!
This is Elisha Cuthbert. I think she is about 25-26 Years Old. Although she probably does have prime ribs, I think I have strayed from the post a bit!
Bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Olds,
I love my wife but if she looked like this, I would never leave home! Probably be dead!
This is Elisha Cuthbert. I think she is about 25-26 Years Old. Although she probably does have prime ribs, I think I have strayed from the post a bit!
Bill
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Bill you are too funny... and I agree about her Prime stuff~~! I guess you have just figured out I never watch TV or go to movies... I will do that when I'm too Old to get around. That is why I did not recognize her... [:D]
http://rminor.com
Am I going to have to add a "Hot Chicks" forum? Or maybe this should be melded into the "Hot Smoking" or "Meat" forum?[:D][:D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
WELL!!! Being from Bahstahn, it's a shockah to read such material on this website . . . Javascript:insertsmilie('[;)]') (LOL) At the risk of actually staying on topic, I just want to finish up my Christmas week report using my new BS . . .
Olds, you were waiting to hear about the pistachios in the BS. As I said, I think I'm the only person in these parts that smokes these guys, but I would love to hear if anyone else does as well. I had great luck with the BS with pistachios. I used the extra large, salted, natural in-shell (ie, no red color, though I don't know why that would matter for the smoking). They're grown in CA, so you left coasters can probably get them dirt cheap. I pay $5/lb in the local stores, but if I order them on-line, the bulk price (25 lb or more) comes down to about $3/lb. I cold-smoked 'em, which was easy in the BS since the temp was 20F outside. Used 6 hickory for a total of 2 hr of smoke at 50-60F, but as long as you stay under 100F you'll be fine. Vent was wide open. They were as good as any I've every had. Vary the smoke time and wood to suit your taste . . .
Also threw in a small block of cheddar (1 lb) for the first hour on the top rack. Wrapped it in plastic for 2 days and just tried it tonite--yummy!
Overall, my first experiences with the BS included salmon, steelhead, turkey, cheese, and nuts. The grades range from A+ to A-, with all the problems being easily correctable (and I don't belong to a school that has grade inflation). Needless to say, I'm thrilled!
John
Newton MA
JC2 what did you put your pistachios in/ on while smoking them?
http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by DoW-Oldman</i>
<br />JC2 what did you put your pistachios in/ on while smoking them?
http://rminor.com
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Good point! I don't have jerky racks, and I'm not sure if the holes in the jerky rack are small enough to prevent pistachios from falling through. Kirk is checking that out . . .
Meanwhile, I used some hardware cloth baskets that I had made years ago for my old bullet smoker. They are appx. 10 x 10 x 1.5 inches, so they fit on the BS racks with room to spare. Before I do my next big batch of nuts (20+ lbs), I will make a set of baskets to fit the BS and maximize capacity.
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Meanwhile, I used some hardware cloth baskets that I had made years ago for my old bullet smoker. They are appx. 10 x 10 x 1.5 inches, so they fit on the BS racks with room to spare. Before I do my next big batch of nuts (20+ lbs), I will make a set of baskets to fit the BS and maximize capacity.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Interesting and thanks a bunch~~!
Olds
http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />Am I going to have to add a "Hot Chicks" forum? Or maybe this should be melded into the "Hot Smoking" or "Meat" forum?[:D][:D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<b><i>Anywhere</i> </b> but the "Bacon Wrapped Chicken Breasts" thread.
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by DoW-Oldman</i>
<br />birdboy,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">just stomps all over my hot button. Makes me want to call them up and launch into a long diatribe about quality control ... <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I've gotten to somewhat know due to some problems I have had with the Bradley the folks over there. Also I have my own business. I believe you are correct that as of late there has been some problems with the newer units. However, knowing the Bradley folks and how they have handled my problems I think I can say that Mr. Bradley is more than likely on some folks A$$(http://www.dow-mgc.org/smilies/Launch55.gif) concerning these matters. If not it would so easy to just take down this posting site and stop the postings. I believe this a good representation of Mr. Bradley fustration at this point is: (http://www.dow-mgc.org/smilies/Launch20.gif)(http://www.dow-mgc.org/smilies/2/a24.gif)(http://www.dow-mgc.org/smilies/2/g47.gif)
No good business man wants this type of hazzle. I'm sure he will get it under control. Frankly I do believe the Bradley people are good business folks.
Olds
http://rminor.com
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
One would hope. Got ahold of them yesterday, werent working Monday, and apparently nothing was shipping yesterday, so they are supposed to go out today (not sure what shipping method), 99% sure I won't get them by my get-together on Friday. They didn't seem to be too concerned about it since it is producing smoke and I can then finish it in the oven....
A sorry for the inconvienence or some such would have been nice. I was good, I just described the problems and didn't add any of my other commentaries [:D].
Still looking forward to getting a unit that works correctly...because I JUST GOT MY COPY OF SMOKE N SPICE. Can't wait to try out some of these receipes [:p]
Normally they ship 2 day air [:D]
http://rminor.com