What's Cooking?

Voodoo Tom said:
Pics or it didn’t happen:p. Also need to know the cut of meat, time, temp, marinade, what you cooked it on etc.
Click to expand...

We use a Magic Mill 11 tray dehydrator.

1 cup Brown sugar
1 cup Soy sauce
3 Tbs. Lee and Perrins
1 Tbs. Paprica
1 Tsp. Tenderizer
1 Tsp. Pepper white or black
1 Tsp. Crushed red chili ( I use more)
1 Tsp. Onion powder
1/2 Tsp. Garlic powder

Put all above in a bowl and mix until you have consistant texture.
Put 2-3 lbs of meat of choice in 1 qallon ziplock freezer bag and add all ingrediants into bag.
Shake the bag or whatever you need to do to coat all the meat.
Burp the bag to remove all the air, then reseal.
Put into the fridge for 12 hrs.
Pull out bag after the 12 hrs and let sit for an hr or so.
Rack and place in a dehydrator 175° for 3 to 4 hrs, depending on the thickness of the meat.

This time we used pre-sliced flap steak.
We have used other cuts in the past and are looking for the best cut, so when we butcher in 2 or 3 months we will have plenty.

If you use an oven put it on convection mode. Sorry for the bad picture. It's cooling down.

20230102_160146.jpg
 
Y-not said:
We use a Magic Mill 11 tray dehydrator.

1 cup Brown sugar
1 cup Soy sauce
3 Tbs. Lee and Perrins
1 Tbs. Paprica
1 Tsp. Tenderizer
1 Tsp. Pepper white or black
1 Tsp. Crushed red chili ( I use more)
1 Tsp. Onion powder
1/2 Tsp. Garlic powder

Put all above in a bowl and mix until you have consistant texture.
Put 2-3 lbs of meat of choice in 1 qallon ziplock freezer bag and add all ingrediants into bag.
Shake the bag or whatever you need to do to coat all the meat.
Burp the bag to remove all the air, then reseal.
Put into the fridge for 12 hrs.
Pull out bag after the 12 hrs and let sit for an hr or so.
Rack and place in a dehydrator 175° for 3 to 4 hrs, depending on the thickness of the meat.

This time we used pre-sliced flap steak.
We have used other cuts in the past and are looking for the best cut, so when we butcher in 2 or 3 months we will have plenty.

If you use an oven put it on convection mode. Sorry for the bad picture. It's cooling down.

View attachment 86253
Click to expand...
Hell yeah you rock @Y-not thanks for the report. That sounds absolutely wonderful. My recipes are more “wing it with whatever is handy and see what happens”. Works most of the time.
I love outdoor cooking. To compliment the 5 or so grills I have in the backyard (kamado, trager, rusted out gasser, tabletop traeger, tabletop gasser) my sister bought me a tiny Weber Smokey Joe tabletop charcoal grill as a gag gift for Christmas. I’ve used it everyday since then and rolled out some good grub (and some shoe leather crap).
 
Voodoo Tom said:
Hell yeah you rock @Y-not thanks for the report. That sounds absolutely wonderful. My recipes are more “wing it with whatever is handy and see what happens”. Works most of the time.
I love outdoor cooking. To compliment the 5 or so grills I have in the backyard (kamado, trager, rusted out gasser, tabletop traeger, tabletop gasser) my sister bought me a tiny Weber Smokey Joe tabletop charcoal grill as a gag gift for Christmas. I’ve used it everyday since then and rolled out some good grub (and some shoe leather crap).
Click to expand...

We are building a stainless steel smoker/cooker at the shop. It's 6' tall x 8' long ( 2 compartments of 4'each) and 2' deep, that's either stick or infrared cooking. Runs on 240v 30amp controllers.

321163184_1278728639356410_8930348399150010696_n.jpg
 
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