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Frankenbradley’s busy day (not ready to retire yet)

newhunterette

Proud BC Resident Hunter & Gourmet Goddess
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I received a late night visit from the meat fairy on Thursday too which looked like 1/2 a cow was left in my kitchen or a murder scene.

2 boneless top loins became 20+ Strip loin steaks (going to sous vide a couple but that’s for another thread)

3 Fred Flintstone size slabs of beef .... 2 of which went into freezer for a later date and 1 which was cut into 3 and being SMOKED.....

Ginormous beautiful roasts, rubbed and gently placed on racks and placed into Frankenbradley to send drooling flavours over my neighbourhood all day.......
















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philcott

Mucho Gusto
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Ali, a question about the smoker. I've been using mine but with using a digital thermometer I'm only able to get the temp in the smoker up to about 185 degrees. At this temperature it would take too long to get internal temperatures of 160F or so. Do I need to be looking into replacing the heating element in the Bradley? Any other thoughts on what might be limiting my heat? That temp is with both the heating element and the puck smoker element on.
 

newhunterette

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My guess would be your element isnt heating to it’s potential or the outside environment is affecting the heat.... Or your digital thermometer is off.... i dont use a digital.... my temp on the bradley stays around 200+- ...... depending what I am going for I use my plain jane thermometer and get a nice temp 145-185.....rare to well........... i have only replace the element once on my frankenbradley
 

philcott

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I use an after market digital thermometer and it only got up to 185. Maybe I need a new element. I'll contact bradley.
 

newhunterette

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Meat fairy appeared again last night so here we go again.... got a picture of my meat cutter... no hacksaw this time... he brought out the big gun.... (yes, it was sterilized)












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F

Fear No Deer

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Now Ali looks like hubby could be in need of a cordless Dewalt saws all
 

newhunterette

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Frankenbradley went to work this morning 7:30 am



90 minutes into the smoke


5 1/2 hours into the smoke




7 hours off





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Bow Walker

RUFF N TUMBLE LEGEND IN MY OWN MIND.
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I've eaten a lot of Maui Ribs in my time, both from the original maker when he was just in a small corner store and store-made that we used to sell out of Nesvog's Meat And Sausage Co. in Nanaimo. http://www.nesvogmeats.com/menu

I've mad a lot batches too...... but I've never had smoked Maui Ribs. :What?:
 

newhunterette

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I've eaten a lot of Maui Ribs in my time, both from the original maker when he was just in a small corner store and store-made that we used to sell out of Nesvog's Meat And Sausage Co. in Nanaimo. http://www.nesvogmeats.com/menu

I've mad a lot batches too...... but I've never had smoked Maui Ribs. :What?:
Store bought Maui Ribs are fine if you like to buy your meat already done and nothing special...... I make mine differently and I add a special extra punch that leaves arguments for the last one on the plate or who gets the left overs..... we never had that issue with any store bought product....... ...... My Maui Ribs are like candy on little bones.......
 

Bow Walker

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They DO look amazing Ali. Then again, everything coming out of your kitchen is.....:Oh Yeah!:





I remember the racks and racks of Maui ribs that were being processed in the little store in Kihei, Hawaii back in about 45 years ago when we took our first trip down there. 6 to 8 big tubs of ribs per rack, marinating in that (then secret) liquid. The store was just a small place and it was the only place a person could buy the ribs on the whole Island of Maui.

He couldn't keep up with the demand and people soon learned to go early in the week to get their fill. He was closed on Sundays and there was always a line up on Monday. Fond, fond memories to be sure.....

Maui.png
 

newhunterette

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Next project........Omgosh i’m tired..... that was a lot of rubbing but the cure/brine has been completed and now let the 7 days begin before the Frankenbradley gets to work........ bacon, bacon , bacon
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jenn7210

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Some fine looking trout :Oh Yeah!:

Must have been heavy bodied , fillets are almost as wide as they are long ..................
 

NAHMINT II

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and some ''display'' their culinary art on t.v., :Yee Ha::Hungry:.......then there are those like me, a can opener and a can of warm LUCKY:ROFL:......Once again and as ALWAYS, FIRST CLASS ALI.:Oh Yeah!::Oh Yeah!::Oh Yeah!::Oh Yeah!::Oh Yeah!::Good Post:
 

jenn7210

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Your almond, Parmesan salmon looks great ! ............................... How much is a half shot glass ??? :popcorn:
 

newhunterette

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The latest out of my Frankenbradley

Smoked porked loins that came out beautifully ..... I prepped them like I would if I was making hams or German kassler (smoked pork chops)

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Brine
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Tie into roasts
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Into the smoker
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And done
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2 are dipped in Maple, 2 are regular smoke, 1 is pepper spice smoke
 
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