My Weekend Projects

[Mr Walleye]

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.











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.








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!




Mike

[Consiglieri]

Busy guy!  Looks like some very delicious projects.  But the thing that caught my eye is your "duct work."  Is it effective?

[Mr Walleye]

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

[Arcs_n_Sparks]

Mr. Walleye,

Outstanding pics. I really love the reentry vehicle look on the beef.......

Arcs_Kwajalein_Sparks

[Mr Walleye]

I really love the reentry vehicle look on the beef.......

;D  ;D  ;D

Mike

[Oldman]

Mr Walleye AKA Fishman... you are a cookin' fool there~~~LOL~~!

[Macman]

isn't that BBQ sauce to die for... can you folks get Presidents Choice stuff in the US.....
;D ;D ;D ;D

[Mr Walleye]

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

[kiyotei]

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.

[Mr Walleye]

Hey Kiyotei... It's functional, that's all that matters!  ;)

Mike

[West Coast Kansan]

Very cool walleye, Looks like a new table for the BS as well.  PID looks great in action also.   ;D

[Habanero Smoker]

Everything looks great. What was the final internal temperature of the beef? Also what did you use to cover your table top?

[Macman]

I just noticed the inside of the smoker... nice n black...  Well Used... ;-)

[begolf25]

Mike, everything looks great. The pulled beef is definately on my to do list.

[Mr Walleye]

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