- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Brisket time
Posted on 3/20/17 at 9:33 am to BRgetthenet
Posted on 3/20/17 at 9:33 am to BRgetthenet
When you compare them side by side, the top one really looks like shite.
Posted on 3/20/17 at 9:33 am to Tiger Ryno
i get a great bark using my electric
no smoke ring
and do you have a water bowl?
no smoke ring
and do you have a water bowl?
Posted on 3/20/17 at 10:00 am to Tiger Ryno
quote:
We smoked some Crawfish on my buddies pellet smoker a couple weeks ago and it came out unbelievable
The key to a quality smoked mudbug is a Chackbay brine. There's two schools of thought when it comes to what you should add to the brine. Some go traditional, others think outside the box. If you really want to kick it up a notch, two, or even notches unkown, you will need to add salt, cayenne, garlic powder, more cayenne, Tony's, Tabasco, Lowery's seasoned salt, Salt and pepper, 1/4 cup vegetable oil, 1 pound smoked sausage, cut into 1/4-inch slices, 1/2 cup all-purpose flour, 5 tablespoons margarine, 1 large onion, chopped, 8 cloves garlic minced, 1 green bell pepper, seeded and chopped, 3 stalks celery chopped, 1/4 cup Worcestershire sauce, 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish, 64 cups hot water, 5 beef bouillon cubes, 1 (14-ounce can) stewed tomatoes with juice, 2 cups frozen sliced okra, 4 green onions, sliced, white and green parts, and a loaf of Bunny Bread (crust sliced off).
Place the ingredients and your crawfish into a large plastic bag and place the bag into a pot. Set your Sous Vid circulation device to 160 degrees. Allow this to come to temp for 3 weeks. After the three weeks have passed, add twelve pounds of crushed ice to shock the brine. The next step will require a blow torch. Individually sear each crawfish to lock in the flavor of the brine. This step is crucial. It helps develop another layer of flavor that cannot be achieved with the brine method alone.
Once the smoker is brought to temp (200 degrees for medium sized crawfish, 220 for larger crawfish), allow them to smoke for 5 days. Some people will say that you can't get a smoke ring on a crawfish with only 5 days. This could not be further from the truth. If you wrap the crawfish, you will have trouble getting the bark to form and develop the smoke ring.
Once 5 days have elapsed, remove the crawfish from the smoker and place in an ice chest for 20 minutes and liberally apply Tony's.
Here is a batch we started at the end of February that we enjoyed last weekend:
This post was edited on 3/20/17 at 10:14 am
Posted on 3/20/17 at 10:05 am to BRgetthenet
You just cant help but try and troll the FDB can you?
Posted on 3/20/17 at 10:11 am to BRgetthenet
quote:
. Some go traditional, others think outside the box. If you really want to kick it up a notch, two, or even notches unkown, you will need to add salt, cayenne, garlic powder, more cayenne, Tony's, Tabasco, Lowery's seasoned salt, Salt and pepper, 1/4 cup vegetable oil, 1 pound smoked sausage, cut into 1/4-inch slices, 1/2 cup all-purpose flour, 5 tablespoons margarine, 1 large onion, chopped, 8 cloves garlic minced, 1 green bell pepper, seeded and chopped, 3 stalks celery chopped, 1/4 cup Worcestershire sauce, 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish, 64 cups hot water, 5 beef bouillon cubes, 1 (14-ounce can) stewed tomatoes with juice, 2 cups frozen sliced okra, 4 green onions, sliced, white and green parts,
I can't argue with the results of your pic...looks like they cam out fantasitcally....however I have a couple problems with you recipe. In my experience with that method (mostly during a stint up in NWLA) 1/4cup of worstercheahire is no where near enough to gain the flavor I want and produce the product quality I need. It will dry the brine out too much if you don't use at least 12 oz.
Secondly and this more my personal taste but the tomatoes add nothing to the taste of the finished product and do nothing but cost you time and in some cases reduce the impact of the celery stalks
Posted on 3/20/17 at 10:14 am to BRgetthenet
quote:Don't you have to sous vide the crawfish for 3 weeks before you start?
Once 5 days have elapsed, remove the crawfish from the smoker and place in an ice chest for 20 minutes and liberally apply Tony's.
Posted on 3/20/17 at 10:15 am to J Murdah
quote:
You just cant help but try and troll the FDB can you?
Hell, that's the way we've always done 'em in the hills of Miss'sippi.
Posted on 3/20/17 at 10:17 am to busbeepbeep
I think he was probably joking about the ice chest and liberally applying tonys part....lol.
Posted on 3/20/17 at 10:17 am to Tiger Ryno
I've gone as far as adding a 1/2 cup.
Having said that, I'm gonna tweak it next month for the April batch.
Having said that, I'm gonna tweak it next month for the April batch.
Posted on 3/20/17 at 10:19 am to Tiger Ryno
quote:yeah, he meant "slap ya mama"
I think he was probably joking about the ice chest and liberally applying tonys part....lol.
I think I need to try to use some of this chackbay in my cracklin seasoning. Or just get some slap ya mama. I got the time and temp down so I get good texture, and using the Danny/Bonnie seafood vinegar squirt then season method.
Posted on 3/20/17 at 10:23 am to busbeepbeep
Once you go chack you nevuh geaux back cher.
Posted on 3/20/17 at 10:45 am to Tiger Ryno
Congratulations to OP. Best troll job in a while, trolling the trolls.
Posted on 3/20/17 at 11:14 am to List Eater
Is it a troll? I thought it might be but couldn't see someone ruining a usda prime brisket just to screw with people on the internet...
Posted on 3/20/17 at 11:16 am to LSUballs
The perfect reverse troll.
Posted on 3/20/17 at 1:17 pm to Tigerpaw123
I don't even know who is trolling whom at this point but yall are cracking my arse up
Posted on 3/20/17 at 1:21 pm to Cold Drink
This thread is amazing
And anchored
And anchored
This post was edited on 3/20/17 at 1:22 pm
Posted on 3/20/17 at 3:09 pm to Cold Drink
quote:
I don't even know who is trolling whom at this point but yall are cracking my arse u
Posted on 3/21/17 at 10:09 pm to Tigerpaw123
quote:
i f I would of wanted a smoke ring I would of put a piece of charcoal in there, and the smoke ring does nothing to the flavor
Popular
Back to top
Follow TigerDroppings for LSU Football News