Avocado oil seems to be the best for these for seasoning, water on hot grill after cook and scrape, then re coat with light coat oil perfection each time
Fantastic recipe! Simple but delicious and it is easy to double the amount for a larger group. Also I think you could make them into mini football shapes and put a tooth pic brandishing your favorite team for a super bowl party.
This looks easy to make and should be delicious. It sounds like your smokers don't regulate the temperature. Do you know what temperature I should set mine to? Thanks.
Super easy. The Little Chief and Big Chief run about 165°. Perfect for jerky and smoked fish. I have other smokers that I use for ribs, pork butt, brisket, etc.
Thanks for the clear instructions. My Masterbuilt smoker has a pan for water to keep meats from drying out. Do you use a water pan when smoking the fish?
No need for a water pan. I've also used a masterbuilt electric, just turn it down to low heat. I'm glad you enjoyed the video! If you like beef jerky, check out my jerky video!😁
Haha, definitely not a pig feet fan. Pigs have too many other really tasty parts! I finished off the first jar of veggies last night. It's an easy recipe to use your imagination and add in the stuff you like. Have fun with the company!
Now that you've had it for 3 years, what do you think of the lid? I am ready to pick up one of these 17" gridles for our camping trips. I can't decide if I should get the lid or not. Anybody have any input on this?? I am planning on getting the Carry Bag for it. Does the gridle fit in the Carry Bag with the lid? If I go without the lid, is the cover (that comes with the Carry Bag) sufficient? Thanks! ( I love this recipe. So simple. It will be a camping staple for us!)
I like the lid for two reasons, 1. It helps keep the heat so that veggies, etc. soften quicker, and 2. It keeps it clean when not in use (leaves, bird droppings, etc. I also have a 'bag' made from heavy material that a friend sewed for me, i use that while traveling. I love the 17" Blackstone, for my wife and I, it's perfect!
Nice room - I always find it odd when I get upgraded into an accessible room. As someone who usually cruises in an inside cabin, I find the size in the accessible cabins to be out of this world. Great tour!
Thank you for the video, and thank you for your service! (saw your Navy hat). I love sailing out of San Francisco and will be on the Crown doing just that next month. However, I prefer a covered balcony, so am on the Aloha deck. Hope you have a wonderful trip! 🙂
We have a couple of liquor outlets that carry it. Total Wine and More, and Bevmo. If you don't have those, maybe you can buy it online. I usually buy the Hiram Walker brand. Good luck!
Great video. I have a jerky business and I'll only use Big Chief smokers. I've literally worn numerous smokers out. I slice my eye of round the same way you do yours, but i purchased a Weston jerky slicer for 100 bucks and it made my life a lot easier. I make mine reverse than you do. I go 4 hours with no smoke, shuffling the racks every hour. Then I apply the smoke until the jerky is done. Did you know that you can purchase insulation sleeves for these? Living in Oregon I need them for the winter. Thanks for the video. Looks great!
Glad you enjoyed the video. I've considered a food slicer, but I only do jerky 3 or 4 times a year. I can see where doing this as a business, a slicer would be a must-have! We have pretty moderate weather here, but I have a couple old movers blankets that I throw over the smoker if it's cold. What's your favorite recipe? 😁
@masterofnothing3277 I actually purchase my cure and seasoning in bulk amounts because I smoke so much jerky. I use HI Mountain jerky seasoning. They have so many great flavors, it just makes my life easier.
I tried this recipe and it turned out delicious but waaayyy too salty. I only used about 4 lbs of meat and followed this recipe with my dehydrator, I assume I should have used way less salt? The soy sauce I bought was the kikkoman with 38% less sodium, but it still turned out too salty. I enjoy salty foods so it's not that bad for me but my wife can't eat it. Do you recommend half a cup of salt if doing less than 5 pounds? Or maybe even a quarter cup? Less soy sauce perhaps as well?
@@masterofnothing3277 Me too,we used to have winter solstice, Frank's birthday parties for many years. This is a nice "Uncle Meat" episode.Merry Christmas.
Thank you. I've made my own jerky since 2008, but always used the Cabela's packets. About 6 months ago I started wanting to make my own seasoning/marinade, but haven't found something really good to go with. I will try this recipe this weekend.
Rule I've geard with cutting boards, and I did this. Pick the sude of the board you like then flip it over, get a power screwdriver and install feet. You'd likely never use the side with feet anyway.
Well, this does have brandy in addition to the vodka. I don't ever drink it straight, so I don't really notice it being thin. I'm sure there are many great recipes out there. Good luck on finding one that you love!😁
Very nice video, I know you god by look and feel but do you have a recommendation for temperature? Also maybe I missed the Big Chief smoking temp? I’m willing to try this on my Weber kettle. Also thank you for recommending to stay away from pen raised Salmon, being from the west coast it’s all I grew up on, now that I am on the east coast it’s hard to find.
You want to keep your smoker Temps very low. I'd say under 160°f. Sorry, I've never temped the meat. I'd say let it run a couple of hours, then try a piece out. You let your smoker get too hot, and it'll be ruined. Good luck!
I made this recipe verbatim.....I shoulda went with my gut instinct and not added the Blackberry brandy, so not liking the flavor!! Tastes nothing like Kahlua....Yuck!! I gotta figure out a way to make it taste better......
