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replay to old thread better than no reply... LOL
Thanks bigwalleye, I'm inspired to test drive my cold smoking plate I've had for 5 years AND NEVER USED... embarrassing but true!

I have the Meater... luv it... erhh them, wife bought the dual pack

Since external links are taboo, my thread was referring the Dry Ager DX500 and grillworksusa wood fired grills. Ya'll will have to do the legwork... enjoy!!

My birthday is in October!


For about $3200 i can get the DX500... in my dreams

And my dream grill (or 1 of them I should say)

Try using NO wood. Your smoker is probably well seasoned by now. Use it as low temp convection oven because that's what it really is. Cool air drawn in from the bottom and hot air vented out the top....

I got some maple and really like it, but cherry and apple are also very good. Hickory makes a bit stronger profile but it's still damn good....

Thank-you sir

Pictures of my latest pastrami. Netted just about 8 pounds.583584

pastrami looks great, bet you're glad you didn't have to share with Bears...LOL

what kind of compound butter. I make a mean Ancho, Chipotle, Guajillo butter.

When making bacon, or back bacon, who all does a fry test... just curious. I suspect that those more experienced briners/Charcuterie pro's don't need to check themselves nearly as much.... just a...

Beautiful job, I'll bring the Rye Bread or the Sub Rolls!!

How did it turn out vgreenle??
Pastrami is almost a fetish of mine....

Well, an old response from me... but here goes. ia_james is spot on... just use an internal wireless probe and forgetaboutit.
Don't forget, let the roast sit out a good hour (covered) b4 slow...

I've yet to use my cold smoking plate. Is it suitable for charcuterie. I don't want to kill myself or my guests :eek:
I bought a dedicated grinder and have bookmarked two sausage recipes I want to...

Oh yeah, gonna have to try this. Get the wife to make some brown gravy to go with it!

I smoke @ 225 on the rack, never wrap in foil, never open the door, only watch that probe temp.
Moist and de-lish every time

my wife found and prepared a coffee mop sauce that's killer. I will attempt to find and post....

From what I've learned, beef doesn't generally need to be brined like chicken or other fowl as surface & intramuscular fat keeps it moist (in theory) LOL. I roast lots of standing rib roasts and have...

i've never gotten one either (with/without a chunk of charcoal) and I agree it adds a legit cachet' to 'que presentation but doesn't improve flavor.

Well, like a dumba** I didn't take any pics of my last Pastrami. But for what it's worth, I cured the brisket in the brine flavored with home-made pickling spice from Ruhlman's book "Charcuterie" for...

Yep. just a simple wipe down or two or three is sufficient.
I worried a long time about rancid leftover grease in my smoker, but if it occurs it simply doesn't translate to the food.
Of course I'm...

Looking to upgrade from our Kitchen-Aide stand mixer w/ the meat grinder attachment. The Kitchen-Aide is a great tool and if just making ground chuck it's okay.

Hoping to explore and learn more...

Know this is an old post but I'm curious. Marinading for 12 hours, especially with an acidic marinade would "bleach" the meat. I've done this to steak when using lemon juice in the marinade, and that...

The U.S. beef herd is at a sixty year low...unprecedented

http://www.bloomberg.com/news/2014-01-31/u-s-cattle-herd-shrinking-to-63-year-low-means-record-beef-cost.html