Roll Call (Start Here First)
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian no condemnation from me. Just a welcome to the community. Glad to have you.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian Welcome, I’d bet many here do the same, I have many times
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian Welcome. I cut my teeth smoking on a Weber Kettle 30-40 years ago. I learned to smoke ribs, roasts, birds and fish on it and all was edible! It’s a good place to start. You’ll find that this community is very knowledgeable & helpful.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian Welcome aboard. So glad to have you join the Meatgistics family.
We’re here to help each other out, so just ask, and I am positive you will get multiple members willing to lend a hand. You will soon discover that there in no one way to this madness.
As far as someone condemning, just email me if it happens. I’m primed to take on anyone who would even consider doing that.
Here’s the plug. If it were to happen, it would be from a member of the orange team. LOL I’m sure you’ll learn about that soon enough.
I love the terminology. Kettle. You know, that is probably a better description than many of us use. Good Job.
The fact that you know the temperatures shows that you know what you are doing.
Feel free to jump into any discussion we have. Again Welcome aboard.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian My wife and I lived in Statford Ontario for many years before moving to Ohio. Welcome aboard!
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian welcome to the group! I also do lots of cooks on kettles. I have three of them.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian I don’t think you would any condemnation from this group, everyone understands there is more than one way to get something done. I just took my brisket out of the smoker and finishing in the oven. This is the sight of sous vide finishing also.
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I guess I never said hello in this thread. I don’t read instructions very well so following Austin original post:
Where are you from (city/state)? … New Iberia, Louisiana…
How much experience do you have in meat processing or smoking/grilling? … been doing it all my life (and I’m 50)…
What is your favorite meat snack or seasoning flavor? … I love jerky, love snack stick and sad to say that I have never made my own. As for seasoning flavors I am partial to South Louisiana and creole seasoning, absolutely love India and South Asian… and spicy foods!
What is your current smoker or grill? I own a Louisiana Gill pellet smoker and a gas grill.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian No condemnation here. Many feel that the product has received the amount of desired smoke. Finishing in the oven is just a way to control the heat better. If it works for you. Good. Just have fun with it.
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I guess I never said hello in this thread. I don’t read instructions very well so following Austin original post:
Where are you from (city/state)? … New Iberia, Louisiana…
How much experience do you have in meat processing or smoking/grilling? … been doing it all my life (and I’m 50)…
What is your favorite meat snack or seasoning flavor? … I love jerky, love snack stick and sad to say that I have never made my own. As for seasoning flavors I am partial to South Louisiana and creole seasoning, absolutely love India and South Asian… and spicy foods!
What is your current smoker or grill? I own a Louisiana Gill pellet smoker and a gas grill.
Dr_Pain So, you are just a youngster! I’ll just hold on to my age until you catch up.
And I so agree with you about Louisiana seasonings and the India foods are among my favorite cuisines.
You and I know what is spicy, but so many people from other parts of the Great States of the United States do not know the difference between great flavor and too hot. Burning is not a flavor or spice, nor is pain (no pun intended). Things like onions, garlic, bell peppers, and so many other spices and seasonings are important to great food. Don’t have to hurt or impress people to be very flavorful…
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian Welcome aboard & welcome to the neighborhood Julian. No condemnation at all. In fact, I once did something like that for years if it was extremely cold outside. I would set the old cast iron smoke box up in the oven with the desired wood shavings & set the oven temp as ideal for smoking. My wife did not mind at all, especially as we did the wood burning stove a lot in those days to, & she never thought it was too smoky & the end results were delicious, without going in & out constantly to man the old stick burner. I can’t say that I’ve heard everyone’s family would approve of that, but I understand.
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I guess I never said hello in this thread. I don’t read instructions very well so following Austin original post:
Where are you from (city/state)? … New Iberia, Louisiana…
How much experience do you have in meat processing or smoking/grilling? … been doing it all my life (and I’m 50)…
What is your favorite meat snack or seasoning flavor? … I love jerky, love snack stick and sad to say that I have never made my own. As for seasoning flavors I am partial to South Louisiana and creole seasoning, absolutely love India and South Asian… and spicy foods!
What is your current smoker or grill? I own a Louisiana Gill pellet smoker and a gas grill.
Dr_Pain AND… Knew about where you lived when you mentioned nutria!
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Chef said in Roll Call (Start Here First):
Dr_Pain AND… Knew about where you lived when you mentioned nutria!
Hahahahaha! I luv me some swamp rats ROFL!
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman Welcome aboard. I love smoked salmon. I usually only do it here in Texas when it is near freezing and do a cold smoke.
Have you done a hot smoke and cold smoke? What temperatures are you smoking salmon at?
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zbigjeff I’ll make sure that Nutria will be a section all it’s own in the Meatgistics cookbook.
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zbigjeff said in Roll Call (Start Here First):
Dr_Pain Chef Maybe, you 2 can publish a good “nutria” or swamp rat recipe so that I might try to enjoy. Always open to new items. Glad I brought up some MEMORIES and smiles.
Don’t tempt me!!! I would be tempted to ask my hunter friends to bring me some so I can see what I could do with them.
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zbigjeff said in Roll Call (Start Here First):
Dr_Pain Chef Maybe, you 2 can publish a good “nutria” or swamp rat recipe so that I might try to enjoy. Always open to new items. Glad I brought up some MEMORIES and smiles.
Don’t tempt me!!! I would be tempted to ask my hunter friends to bring me some so I can see what I could do with them.
Dr_Pain I say, go for it. Weather our community wants a cookbook or not, as long as Walton’s doesn’t prevent me, I want to do a Meatgistics cookbook. This would, to my knowledge, be the first cookbook to include a section on Nutria.
Now, Just how cool would that be…
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