OT: The Menu Part 17, Rod Brind'Amour, Captain Dave Poulin edition

[Starat327]

And now, the night is over. Cheers fellas

 

[Striiker]

@Lord Defect I made the beef jerky in the electric smoker and, as promised, I have some step-by-step pictures for you.

Turned out really good. Very happy overall, although I might want to try a different marinade next time.

Spoiler: Sliced beef and marinade

Spoiler: Mixed together

Spoiler: Place in Ziploc bag overnight

Spoiler: Take out of bag and dry on paper towels

Spoiler: Smoke for 3 hours and it's done

Ingredients
3 lbs top round beef
¼ cup soy sauce
¼ cup honey
¼ cup Worcestershire sauce
1 tbsp red pepper flakes
¼ cup brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp kosher salt

Instructions
-Trim all fat off the beef. Get rid of membrane or silverskin.
-Slice the beef into ¼ inch thick slices. Make sure they're pretty consistent
-Combine all the marinade ingredients in a small saucepan and bring to a simmer. Take it off the heat and let it cool until it's room temp.
-Add beef slices to marinade and mix.
-Put it all in a ziploc bag and leave it in the fridge overnight. At least 12 hours.
-Line a baking sheet with paper towel. Remove meat from fridge and place them on the paper towel. Pat them dry and let them get to room temp.
- Set smoker to 165F. Add wood chips to trey. (I used mequite)
-Place beef strips on smoker grates (I put mine on a silicone mat) and smoke for 3 hours.
-Check every hour or so to make sure they're cooking evenly. Move them around if they aren't.
-After three hours, remove the jerky from the smoker and leave to cool on cookie rack. The jerky will be done when it is dry and tough, but can bend without breaking.

You can store in the fridge for a week or two but it really doesn't make that much so it'll be gone in a day or so.

 

[Lord Defect]

@Lord Defect I made the beef jerky in the electric smoker and, as promised, I have some step-by-step pictures for you.

Turned out really good. Very happy overall, although I might want to try a different marinade next time.

Spoiler: Sliced beef and marinade

Spoiler: Mixed together

Spoiler: Place in Ziploc bag overnight

Spoiler: Take out of bag and dry on paper towels

Spoiler: Smoke for 3 hours and it's done

Ingredients
3 lbs top round beef
¼ cup soy sauce
¼ cup honey
¼ cup Worcestershire sauce
1 tbsp red pepper flakes
¼ cup brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp kosher salt

Instructions
-Trim all fat off the beef. Get rid of membrane or silverskin.
-Slice the beef into ¼ inch thick slices. Make sure they're pretty consistent
-Combine all the marinade ingredients in a small saucepan and bring to a simmer. Take it off the heat and let it cool until it's room temp.
-Add beef slices to marinade and mix.
-Put it all in a ziploc bag and leave it in the fridge overnight. At least 12 hours.
-Line a baking sheet with paper towel. Remove meat from fridge and place them on the paper towel. Pat them dry and let them get to room temp.
- Set smoker to 165F. Add wood chips to trey. (I used mequite)
-Place beef strips on smoker grates (I put mine on a silicone mat) and smoke for 3 hours.
-Check every hour or so to make sure they're cooking evenly. Move them around if they aren't.
-After three hours, remove the jerky from the smoker and leave to cool on cookie rack. The jerky will be done when it is dry and tough, but can bend without breaking.

You can store in the fridge for a week or two but it really doesn't make that much so it'll be gone in a day or so.

My man(kid)

 

[Lord Defect]

@Starat327 monk is pretty good. I also had a few leffe at a friends house. I enjoy a Belgian ale very much.

 

[Starat327]

@Starat327 monk is pretty good. I also had a few leffe at a friends house. I enjoy a Belgian ale very much.

Leffe is good stuff as well. Glad you were able to find a style that suits you!

 

[dragonoffrost]

If you want a dubbel instead of a trippel... I'd suggest

Abbey Dubbel - Flying Fish Brewing Co.

Brewery Ommegang – Where Heaven met earth ... and stayed awhile. | Brewer of Belgian-Style Beers in America

 

[Striiker]

@Lord Defect I made the beef jerky in the electric smoker and, as promised, I have some step-by-step pictures for you.

Turned out really good. Very happy overall, although I might want to try a different marinade next time.

Spoiler: Sliced beef and marinade

Spoiler: Mixed together

Spoiler: Place in Ziploc bag overnight

Spoiler: Take out of bag and dry on paper towels

Spoiler: Smoke for 3 hours and it's done

Ingredients
3 lbs top round beef
¼ cup soy sauce
¼ cup honey
¼ cup Worcestershire sauce
1 tbsp red pepper flakes
¼ cup brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp kosher salt

Instructions
-Trim all fat off the beef. Get rid of membrane or silverskin.
-Slice the beef into ¼ inch thick slices. Make sure they're pretty consistent
-Combine all the marinade ingredients in a small saucepan and bring to a simmer. Take it off the heat and let it cool until it's room temp.
-Add beef slices to marinade and mix.
-Put it all in a ziploc bag and leave it in the fridge overnight. At least 12 hours.
-Line a baking sheet with paper towel. Remove meat from fridge and place them on the paper towel. Pat them dry and let them get to room temp.
- Set smoker to 165F. Add wood chips to trey. (I used mequite)
-Place beef strips on smoker grates (I put mine on a silicone mat) and smoke for 3 hours.
-Check every hour or so to make sure they're cooking evenly. Move them around if they aren't.
-After three hours, remove the jerky from the smoker and leave to cool on cookie rack. The jerky will be done when it is dry and tough, but can bend without breaking.

You can store in the fridge for a week or two but it really doesn't make that much so it'll be gone in a day or so.

I should also add, the jerky turns that classic dark red color after it sits for a while in the fridge.

 

[DrinkFightFlyers]

Got a couple of pork butts for the smoker for some pulled pork 4th of July bonanza on Saturday. Gonna try two new rubs to make it a little sweet. Also got one of the jalapeño pepper stands for the grill to make some poppers. This truly is the greatest country in the world.

 

[prototypical4thliner]

Flank steak and fajita veggies with a cape may tan limes from the keg. Because it’s hot as hell in the DelVal right now.

 

[landsbergfan]

Got a couple of pork butts for the smoker for some pulled pork 4th of July bonanza on Saturday. Gonna try two new rubs to make it a little sweet. Also got one of the jalapeño pepper stands for the grill to make some poppers. This truly is the greatest country in the world.

do a mustard rub

 

[swami24]

@Lord Defect I made the beef jerky in the electric smoker and, as promised, I have some step-by-step pictures for you.

Turned out really good. Very happy overall, although I might want to try a different marinade next time.

Spoiler: Sliced beef and marinade

Spoiler: Mixed together

Spoiler: Place in Ziploc bag overnight

Spoiler: Take out of bag and dry on paper towels

Spoiler: Smoke for 3 hours and it's done

Ingredients
3 lbs top round beef
¼ cup soy sauce
¼ cup honey
¼ cup Worcestershire sauce
1 tbsp red pepper flakes
¼ cup brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp kosher salt

Instructions
-Trim all fat off the beef. Get rid of membrane or silverskin.
-Slice the beef into ¼ inch thick slices. Make sure they're pretty consistent
-Combine all the marinade ingredients in a small saucepan and bring to a simmer. Take it off the heat and let it cool until it's room temp.
-Add beef slices to marinade and mix.
-Put it all in a ziploc bag and leave it in the fridge overnight. At least 12 hours.
-Line a baking sheet with paper towel. Remove meat from fridge and place them on the paper towel. Pat them dry and let them get to room temp.
- Set smoker to 165F. Add wood chips to trey. (I used mequite)
-Place beef strips on smoker grates (I put mine on a silicone mat) and smoke for 3 hours.
-Check every hour or so to make sure they're cooking evenly. Move them around if they aren't.
-After three hours, remove the jerky from the smoker and leave to cool on cookie rack. The jerky will be done when it is dry and tough, but can bend without breaking.

You can store in the fridge for a week or two but it really doesn't make that much so it'll be gone in a day or so.

Beef Jerky Outlet on Business rte in lower Bucks has fantastic jerky, and does sell on line. I highly recommend their stuff, especially the brisket.

 

[Young Sandwich]

do a mustard rub

You talking a mustard slather before the rub or a dry mustard-based rub? Never tried the latter but love a good mustard based sauce.

 

[Striiker]

Beef Jerky Outlet on Business rte in lower Bucks has fantastic jerky, and does sell on line. I highly recommend their stuff, especially the brisket.

Thanks, but the whole reason I made it myself is because I didn’t want to buy any. I think it’s wayyyyy overpriced.

 

[Lord Defect]

Beef Jerky Outlet on Business rte in lower Bucks has fantastic jerky, and does sell on line. I highly recommend their stuff, especially the brisket.

Just know the exotic meats, like gator and all that, only need a certain % of that animals meat in the jerky to be considered gator jerky. It’s something ridiculous like 3%. Steer clear of those.
The rest is awesome though.

 

[Lord Defect]

You talking a mustard slather before the rub or a dry mustard-based rub? Never tried the latter but love a good mustard based sauce.

Mustard slather then the rub.

 

[Young Sandwich]

Mustard slather then the rub.

I've done the slather countless times. Great technique.

 

[Starat327]

I've done the slather countless times. Great technique.

I feel like this is relatively standard, no? I guess you could use other things but I almost always use mustard to make sure the rub sticks

 

[landsbergfan]

You talking a mustard slather before the rub or a dry mustard-based rub? Never tried the latter but love a good mustard based sauce.

was just talking mustard rub...if you do want an alternative that you can actually taste you can try worcestershire. I have done a mustard based rub when my wife wanted Keto ribs. It was good but not better by any means.

 

[landsbergfan]

I feel like this is relatively standard, no? I guess you could use other things but I almost always use mustard to make sure the rub sticks

you can use almost anything really. my favorite is dry brine, but I usually dont take the time to do it

 

[landsbergfan]

now I want ribs...I finally brought the smoker to the new house

 

[Starat327]

you can use almost anything really. my favorite is dry brine, but I usually dont take the time to do it

Yeah, I don't usually put that much effort into it. They still taste good, don't get me wrong, but there's a level of prep to me that just doesn't translate the additional time to enough flavor.

 

[Captain Dave Poulin]

One of you bastards needs to make a meat dish where the recipe includes root beer and doordash that shit to me.

 

[Starat327]

One of you bastards needs to make a meat dish where the recipe includes root beer and doordash that shit to me.

How to Make Root Beer Ribs on a Pellet Grill | Grilla Grills

 

[Captain Dave Poulin]

How to Make Root Beer Ribs on a Pellet Grill | Grilla Grills

I don't have a pellet grill, or the skill, or the patience to even try using one. That's why you guys need to do the work and Venmo me that shit.

 

[Starat327]

I don't have a pellet grill, or the skill, or the patience to even try using one. That's why you guys need to do the work and Venmo me that shit.

If i thought theyd hold up going half way across the country, i totally would.