Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
7½ lbs of Angus top round, 24 hour marinade, and 4½ hours on Smokeboost (grill stayed around 150-160°F). Made the best jerky I've ever had, and the easiest it's ever been to make! The Smokefire is a jerky monster!
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
I bought teriyaki marinade (one recipe I did kikkoman, another recipe I did Lowry's), added 2 cups pineapple juice, 3 T honey, 3 T brown sugar, about 2 t kosher salt, 2 t coarse blk pepper, and about a cup of Tiger sauce, a cup of water, some garlic powder, and onion powder. After marinading I blot dried the meat with paper towels, then added salt and pepper to each strip.
Basically I tripled this (Jerky Recipe) and added tiger sauce, and subbed pineapple juice for the orange juice.
I didn't bother with liquid smoke, that's probably more for dehydrator style jerky.
I got so much positive feedback from friends and family I gifted the jerky too. They all said it was the best they've ever had and I agree. I used grillmaster blend in this one, and it came out soo smokey and way good
I got so much positive feedback from friends and family I gifted the jerky too. They all said it was the best they've ever had and I agree. I used grillmaster blend in this one, and it came out soo smokey and way good
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Got more jerky going... 8 lbs of Angus London Broil. This time I brushed a dab of Tiger Sauce directly onto the meat right before going onto the grill, in hopes of increasing the heat.
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Well, I wasn't planning on cooking at all today but my wife's Shipt order sent 4 packs of chops instead of 1 so...impromptu cold weather Smokeboost test. 30 degrees, warmed grill to 200 then put it into SB mode. Putting them on just to catch some smoke and will finish them with a hot sear finish on the summit in batches. No herbs in the house, so just went with a simple BBQ dry rub. Just looked down at my phone and 25 minutes in a flame out...gotta go.
Heh, when it rains... I switched to the Summit which ran out of fuel just as sear was done so had to bring them up the last 10 degrees in the kitchen oven. Thankfully it heats quickly but they did tighten up a bit. Oh well: 16 chops for $3.00. Not the best, but definitely not the worst I've done either...now going to go see what's up with the SF.
