Making More Room in the Freezer

"Shane Moore" (snakesm13) 03/22/2020 at 09:08 • Filed to: None

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Man I thought for sure I took the pictures the right way this time Kinja! Anywho, wife wanted to make some room in freezer to stock up on some more stuff to limit going out. Had no choice but to cook/smoke some Wagyu Denver steaks (reverse sear) Wagyu flanken ribs, Nilgai hot sausage. Ran out of daylight for the beef shorty ribs to fully render the fat so they didn’t turn out as good. 

Manny05x > Shane Moore 03/22/2020 at 09:27

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So much yes... you have the meats.

Shane Moore > Manny05x 03/22/2020 at 09:31

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Annnd now I have the meat sweats. I think that’s how the Arby’s song goes. 

TheRealBicycleBuck > Shane Moore 03/22/2020 at 09:36

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Looks tasty!

Pro tip - instead of posting the pictures directly, I just open them in google photos after they sync from my phone, then use the Windows Snipping Tool to capture what I want (in the correct orientation) from the screen. To post them to Kinja, just click on the post to get the cursor, then press ctrl-V. You can also right-click and select paste.

Snuze: Needs another Swede > Shane Moore 03/22/2020 at 10:07

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That looks wonderful!

What is a reverse sear?  Sear first then smoke?

Shane Moore > TheRealBicycleBuck 03/22/2020 at 10:10

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Thanks, I seem to only have this problem from mobile kinja. I wonder if it’s the same on my iPad. At home my laptop doesn’t get powered up too often, if I need a full blown OS I do it at work. Being the weekend I couldn’t wait to share my meat!

TheRealBicycleBuck > Shane Moore 03/22/2020 at 10:18

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It’s usually related to the way iOS devices handle rotation. There’s a rotation flag in the image metadata that tells software how to rotate the image. Maybe if you viewed the photo on your phone and took a screencap it would work. The rotation flag for the screencap should be zero.

Shane Moore > TheRealBicycleBuck 03/22/2020 at 10:26

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Excellent, that feels like a Pro Pro tip. 

TheRealBicycleBuck > Shane Moore 03/22/2020 at 10:29

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Only if it works...

TrickJos > Shane Moore 03/22/2020 at 11:13

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Nice! Looks delicious. I’m going to take a shot at s moking a brisket tomorrow. Working from home opens up so many possibilities!

Shour, Aloof and Obnoxious > Shane Moore 03/22/2020 at 12:44

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Is that a smoker that you designed and built yourself? If so, how much did the materials cost for that? 

Shane Moore > Shour, Aloof and Obnoxious 03/22/2020 at 15:54

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It is my own design. It’s 3x3 cinderblock obviously. Some angle iron in the front with a pice of metal that slides back and forth to regulate airflow. Base is some 18”x18” paver stones. Expanded metal across 2/3rds inside supported   by 1/4” metal bars. I’ll see if I have a picture of the inside. 2 1/8” sheets of metal that I can control the airflow going out. I want to make some adjustments and changes but that will come later. It works great, I’ve backed into it a couple times so the blocks aren’t as well lined up as when first installed so some smoke escapes the sides. I have never had anything work so good every time. I wanted to make the firebox on the outside but misjudged the number of bricks I needed. Total cost, I don’t remember but it was higher than initially planned. Still around $150-$200 and I can fit 4 racks of ribs, a brisket and sausage on it all at once so there isn’t a smoker under $500 you can buy that will do that. But once setup, you can’t roll it around like a normal smoker. 

Shane Moore > Snuze: Needs another Swede 03/22/2020 at 15:58

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The exact opposite, an hour in the smoke until internal of 110-125 depending on what you want your final doneness to be, then sear at ~500 degrees until internal is to your doneness. 

Shane Moore > Shour, Aloof and Obnoxious 03/22/2020 at 16:03

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Interior shot, I now have a rib rack to allow more space.

Snuze: Needs another Swede > Shane Moore 03/22/2020 at 20:06

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I was going to make venison burgers tonight but the wife went out and picked up BBQ instead. Guess burgers will happen tomorrow night.

Waygu is delicious, Ive only made it a couple times. My favorite thing to do is tri-tips. I have a green mountain pellet smoker. I like to rub them down in butter and Stubs Beef Rub and then smoke them at 275 for an hour and a half.

Shane Moore > Snuze: Needs another Swede 03/22/2020 at 20:11

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My supplier offers tri-tip, I will have to order it next delivery. Nice of your wife to pick up some BBQ! Our favorite and only one within 25 miles burned down years ago so I took matters into my own hands and built that smoker. The pellet grills look awfully tempting though. 

Snuze: Needs another Swede > Shane Moore 03/22/2020 at 21:28

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I have a G reen M ountain and I love it. I like the flexibility , theres a grate inside and you can move it to get more direct heat on it like a normal grill, or cover it up to get more smoke and indirect heat. But your setup looks great, a real proper smoker.