ECB X 2, final report.
Matthew L. Martin
1 1/2 hour, violent thunderstorm with near continous lightning. I had
just refueled the stacked smokers, but I didn't feel like playing dodgem
with God while adjusting the lower vent of a tall metal structure. The
temp spiked and dipped as the rain intensity changed.
When I was finally able to unload ... the ribs were a bit crispier than
I would generally want, but the flavor was great! A bit of zing, but not
overly hot. They came out a real rich red color*.
I will be trimming a fair amount of "burnt brisket" off the edges of the
two briskets, but I know what to do with them!. The brisket itself was
just great. A dark bark all around. They look as good as they taste**.
The salmon was something of a disappointment, as the pellet container
broke, turning the smoke pellets into fuel. I wasn't about to go add
some alder chips (which I hadn't soaked anyway) while the strobe machine
was working. The result being that there is very little in the way of
smoke flavor in the filets. Still, the salmon was cooked and perfectly
edible. Next time, I'll get smaller filets and use real wood for flavor.
Still, I would call the experiment a success, though I won't need to
repeat it again until August (what I cooked yesterday will just about be
gone by then).
Any comments or suggestions?
Matthew (who is going to be burning up the foodsaver today)
* Rib Rub:
1 cup light brown sugar Firmly packed
1/3 cup Kosher salt
4 tsp ground black pepper
1/3 cup onion powder
1 tsp ground cayenne pepper
1 tsp paprika
** Brisket Rub:
1 cup light brown sugar Firmly packed
1/3 cup Kosher Salt
4 tsp ground black pepper
4 tsp Chili Powder
1/3 cup Onion powder
4 tsp dry basil leaf
4 tsp dry thyme leaf
Richard Mak
Any chance of your posting a pic? Web site?
Rich
"Matthew L. Martin" <mlma...@me.com> wrote in message
news:3D1C73AD...@me.com...
Jack Schidt
>
> 1 1/2 hour, violent thunderstorm with near continous lightning. I had
> just refueled the stacked smokers, but I didn't feel like playing dodgem
> with God while adjusting the lower vent of a tall metal structure. The
> temp spiked and dipped as the rain intensity changed.
>
> When I was finally able to unload ... the ribs were a bit crispier than
> I would generally want, but the flavor was great! A bit of zing, but not
> overly hot. They came out a real rich red color*.
>
> I will be trimming a fair amount of "burnt brisket" off the edges of the
> two briskets, but I know what to do with them!. The brisket itself was
> just great. A dark bark all around. They look as good as they taste**.
>
> The salmon was something of a disappointment, as the pellet container
> broke, turning the smoke pellets into fuel. I wasn't about to go add
> some alder chips (which I hadn't soaked anyway) while the strobe machine
> was working. The result being that there is very little in the way of
> smoke flavor in the filets. Still, the salmon was cooked and perfectly
> edible. Next time, I'll get smaller filets and use real wood for flavor.
>
> Still, I would call the experiment a success, though I won't need to
> repeat it again until August (what I cooked yesterday will just about be
> gone by then).
>
> Any comments or suggestions?
Yeah, why did you skin the fish? Or was it the way it was sold?
Matthew L. Martin
> "Matthew L. Martin" <mlma...@me.com> wrote in message
> news:3D1C73AD...@me.com...
>>
>
>
> Yeah, why did you skin the fish? Or was it the way it was sold?
>
That's the way it's sold at BJ's. I used the outer leaves of a head of
romaine lettuce to form a "skin". This works pretty well and prevents
the fish oil that is released from basting what's below (ribs & brisket).
Matthew
Matthew L. Martin
> As a newbie, also w/ an ECB, I'm curious what your stacked ECBs look like.
> Any chance of your posting a pic? Web site?
I recently posted several pictures on alt.binaries.food. See if you can
subscribe to that ng. I had to go through three usenet providers before
I could find one that could add it. (one couldn't provide me with more
than two newsgroups both in the control group, the other claimed to add
it but it never appeared, even after a friendly reminder).
If they have aged out of your news server, I'll repost them. I'm also
thinking of using some website space my ISP provides for stuff like that.
Matthew
frohe
news:3D1C73AD...@me.com...
> All was going fine until it came time to remove ribs ...
> 1 1/2 hour, violent thunderstorm with near continous lightning. I had
> just refueled the stacked smokers, but I didn't feel like playing dodgem
> with God while adjusting the lower vent of a tall metal structure. The
> temp spiked and dipped as the rain intensity changed.
LOL Remember God only shoots at the ones He wants to hit.
> Still, I would call the experiment a success, though I won't need to
> repeat it again until August (what I cooked yesterday will just about be
> gone by then).
Peachy... The leaning curve has been shortened.
August??? Make some of your friends, family and neighbors happy by passing
out what you have then you can experiment sooner. <g>
--
-frohe
Life is too short to be in a hurry
Matthew L. Martin
> "Matthew L. Martin" <mlma...@me.com> wrote in message
> news:3D1C73AD...@me.com...
>
>
>>All was going fine until it came time to remove ribs ...
>>1 1/2 hour, violent thunderstorm with near continous lightning. I had
>>just refueled the stacked smokers, but I didn't feel like playing dodgem
>>with God while adjusting the lower vent of a tall metal structure. The
>>temp spiked and dipped as the rain intensity changed.
>
>
> LOL Remember God only shoots at the ones He wants to hit.
>
I've been told that the best defense against lightning is to carry a one
iron over your head. It seems that not even God can hit a one iron.
Matthew