David

I have had a ribeye in a dry ageing bag now for 20 days with the results looking promising. Can’t wait for day 35. Day 1 Day 4 = Day 15 Day 20

So I made a chilli today from the left over smoked brisket. I cooked it in the Fast Slo Pro under pressure. about a 500g or so of smoked diced brisket 1 red pepper roughly diced 2 cloves of garlic smashed 2 standard red chillies sliced ( I left the seeds in) 1 onion diced roughly about 400ml of Pasata Half pint of beef stock 1 teaspoon ground cumin 1 teaspoon ground corriander salt and black ground pepper to taste 1 teaspoon of Kashmiri chilli powder half a teaspoon of extra hot chilli powder 1 can of kidney beans (rinsed). about 5 fresh tomatoes chopped

Good afternoon, I know you guys have probably seem uncountable pictures of briskets and baby backs but would just like to share the cook I did over the weekend. I smoked the brisket on the Summit over Friday night in time for lunch on Saturday. I used Black Ops’ rub and smoked over Hickory and pear wood. I made the injection from beef stock and some of the rub and put a very small amount of xanthan gum in to increase viscosity slightly. To be honest the summit performed as would expect and ran at a steady 110 Degrees C. I was quite impressed that it continued at 110 after I had finished cooking for about 22 hours in total off about 8kg of charcoal. I also pulled the Smokenator out from storage and to be honest it performed very well under cold conditions. sorry there are no pictures of sliced product, I had a few beers by then and forgot. I made a side dish of BBQ beans in the fast, slow Pro which took about 12 hours on low setting. It’s a great receipt (Heston Blumenthal) and as soon as I get time I will post in the appropriate section. cheers

Just couple of pictures from the Tandoor cook today, served in Pitta with minted onions.

Just a couple of pics of the Tandoori Chicken cooked today.

R4 Just a couple of shots from the Tikka Seekh Kababs cooked in Tandoor today. Served in Pitta with Minted Onions.

Cheers, I’ll take a look.

Thanks for the feedback and contact information guys. I will initially give 30 days and go from there I think.

Hi Wade, Thanks for the welcome. The brisket I am smoking is native breed cattle and is dry aged for 28 days. I buy most of my meat on line from Ripon of a company called ‘Taste Tradition’ and have it delivered as I travel with work and time isn’t always on my side. I know time will be limited next weekend I am going to inject and then use ‘Oakridge black Ops’ rub. I am also intending to smoke 6 racks of rare breed pork baby backs - with these I am going to give a light dusting of Meat Church Honey Hog Jalapeño and then a second dusting using the std Honey Hog rub. The weather forecasted is interesting so it will be good to see how the Summit performs over a cold night. I’m going to monitor the cooks with both the MEATER+ and the iGrill. I have been Sous Vide cooking for about 4 years now and have done many things but the Technology and availability has certainly improved since I started and my kit is still original and to be honest has been on the back burner for a bit. Yes you are right the Smokenator is a great bit of kit. It took some getting used to at first and I made lots of errors, I will have some pictures somewhere i’ll Dig some out. i am dragging the Tandoor oven out this weekend just to do some sheek kebabs and a bit of either Tikka or Tandoori chicken, ‘I have have been cooking on the Tandoor for about 10 years and I always enjoy getting it out.

Sorry, tablet died during typing. I was only passing on knowledge from a owner of an Indian Marriage Catering company that if you cook too many kebabobs / abs on the tandoor / oven then this maybe an option if choose. D.

I didn’t mention sous vide

Sorry no, I meant from point of kill and then in its original packaging. It’s just a plain ribeye with no cure. Just wondering if anyone had any tips on length of maturation?

As I have just joined I am soo far behind so apologies for posts a long time after the originals. I had a conversation with the owner of a catering company who suggested that if you cook a lot of these you can freeze them and then rejuvenate in a house hold steamer.

Hi Distunging, i’m New too. I have only had a short time to view this site but the information is so useful.

These look great and have inspired me to get the old Puri Tandoor out on the weekend.

thanks For the response, apologies I did not mean to confuse, this is just a standard ribeye that had a very short wet maturation period in its original packaging. It is my first attempt at dry ageing so any advice will be greatly appreciated. My wife does not like the smell of ageing beef so the item with the blue light is a small ozone generator to combat the odour.

The list certainly looks extremely impressive but for some reason I am unable to open the pictures.

Not an outdoor kitchen but this is my set up at day and night.

Hi there, I’m new to the forum but I have had a ribeye In a dry maturation bag for a few days now and I am looking to give it 30 days. Any advise with regards to maturation periods?

I find the Napoleon Coco Briquettes perfect for my Tandoor oven, good heat and no flare up.

Cheers

Good evening, My name is David, I have been fascinated with the art of cooking over solid fuel for many years now and I have always looked at means to improve the way I do things. I started with the direct cook from the age of about 8. My first smoking tool was the smokenator on the Weber kettle which I purchased about 8 years ago and concentrated on baby backs and more forgiving cuts such as pork shoulder. 18 months ago I purchased the Weber Summit Charcoal and have smoked a number of brisket flats, baby back and St Loius’s. I Also dabble in Sous Vide with finishing over the grill but I am now looking to taking all cooking to the next level and I am looking forward to the knowledge I can hopefully gain on this site. I am smoking my first whole brisket in a couple of weeks. Greetings all!