Homemade beef jerky?? (2 Viewers)

[authentic]

thanks widge.... when i head out that way, i shall play RATM and Audioslave in honor of you



how much $$ are we talking here???

http://grategrillsonline.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=GGO&Category_Code=BGE

 

[antipop]

what???

that's insanity

and i found this on the BGE website:

"There are no authorized internet retailers for Big Green Egg products. Purchasing any Big Green Egg product from an internet source will void the warranty associated with that product. "

http://www.biggreenegg.com/internet.html

 

[buzd]

They sell BGE's at Bassil's Ace hardware on Transcontinental, N of West Esplanade. They usually have the small one in stock if you want to take a look at it.

 

[authentic]

nothing insane about it, my guess is you've spent that much on the multitude of grills you've had already. and that is true about the internet resellers, the big green egg has a lifetime warranty on all ceramics, and i dont mean limited lifetime, i mean for ever. 25 years from now if it cracks in half you're getting a new one.

 

[authentic]

here is my large in the custom table i built for it.

heres some tasty treats

 

[Semper]

A long time ago before i had a smoker I used to make jerky in my oven in the house.

You can use your favorite marinade for this, but make sure you include some liquid smoke as well. This will give your jerky a smoky flavor.

I'd set the stove at 225. Put aluminum foil in the bottom of your stove first. Very important or you will have a big mess. Next get some tooth picks. Take your strips of meat and put a toothpick through the top of the meat. Put it on the rack so its hanging down and the toothpick will keep it from falling through the rack. Next close the door, but leave it open 1-2 inches to allow moisture to escape.

Is this the preferred method for jerky, prolly not. However, lacking a smoker the oven worked great. I used to make deer jerky all the time and bring it to work. People loved it.

 

[buzd]

here is my large in the custom table i built for it.

That table was awesome the first time you posted it after you built it, and it's still awesome now.

 

[LanceStarr]

here is my large in the custom table i built for it.


heres some tasty treats

that's flippin' sweet. i'm comin' over for bbq.

there used to be an old man on the side of the road between baton rouge and st. francisville that had some really good jerky. he was super old and this was a while back, so who knows if he's still around...

 

[Semper]

My only problem with the green egg is size. I can do about 10-12 slabs of ribs at a time in my smoker. I also tend to make a lot of briskets in the summer. I love doing a brisket. Plan on spending 16 hours cooking and my wife loves it so I get to spend as much time as needed on monitoring the fire lol. Its awesome when the wife says we are going somewhere that I don't want to go and I mention that I will be busy all day smoking food.

 

[antipop]

if you want to take a look at it.

not at those kind of prices

nothing insane about it, my guess is you've spent that much on the multitude of grills you've had already. and that is true about the internet resellers, the big green egg has a lifetime warranty on all ceramics, and i dont mean limited lifetime, i mean for ever. 25 years from now if it cracks in half you're getting a new one.

i have had 3 grills since i moved out of the nest

"old smokey" i bought at rite-aid for 12 bucks and it lasted 2-3 years and was actually a pretty good grill

a weber hand-me-down from my ex's father....he had it for about 7 years and it lasted me another 3-4 until the legs rusted out

and i recently dropped a whopping 30 bucks at big lots on a grill that has worked out pretty good for a year....it will last another one i am sure

the weber was by far the best of the 3

 

[authentic]

My only problem with the green egg is size. I can do about 10-12 slabs of ribs at a time in my smoker. I also tend to make a lot of briskets in the summer. I love doing a brisket. Plan on spending 16 hours cooking and my wife loves it so I get to spend as much time as needed on monitoring the fire lol. Its awesome when the wife says we are going somewhere that I don't want to go and I mention that I will be busy all day smoking food.

LOL 12 racks holy crap. I do 5-6 at a time on the large, more than enough for a mediumish sized gathering.


And pop, its more a matter of ignorance is bliss. Just dont eat anything off of one and you'll be fine

and thanks for the complements on the table, im working on an addon to it currently.

 

[Semper]

mmm ribs....

 

[authentic]

how longs it take you to cook that many racks?

 

[Semper]

The most I've made so far is 8 racks. Takes me about 6-7 hours. I do that 3-2-1 one method of smoking my ribs. I typically will rub them down 2-3 days before I smoke them. I have a fridge in the garage for meat and beer lol. The 3-2-1 method for those not familiar is 3 hours with meat on the grill, then you wrap it in aluminum foil for 2 hours, then back on the grill for another hour. The time variance depends on the sun, shade, temperature outside etc. I also always make sure to spray my ribs down with apple juice while I'm smoking them. My wood of choice for pork ribs is cherry. For beef ribs its varies. I like a lot of smoke flavor so I tend to use hickory.

 

[authentic]

You do pretty much the same as me, I use a variant of the 3-2-1 technique. They rest in a toweled cooler for about an hour afterwards. I use cherry/apple or grape wood mixed for smoking for the first few hours. I do like cherry the most of the three. I use hickory chunks usually for beef aswell.

You're using a smoker so is that indirect heat? I use a ceramic plate setter and a rib rack to separate from the flames and the rack to lift my ribs high up in the dome to get more smoke.