I had to move back home to West Texas to take care of my ailing mom, after living the last 20 years in Dallas. Talk about a culture shock! lol Mom had so many appointments each week that I was unable to look for even a part time job. So to help pass the time I started a youtube channel on Gardening. I named it Gadjet Gardener (yes with a j YouTube didn't want me to use a fake or nick name they were trying to compete with Facebook so only wanted real names their computers thought that Gadjet was a real name, well for a few months.) Only problem was nobody was watching my gardening videos?? but I named the channel Gadjet cause I like gadgets so thought I would fill the time with Gadgets videos. Well my first Gadget Video was on my Green Mountain Grill. That sucker got views so i did more and they got views as well. So when a stray Coal fell onto my spare bags of charcoal and started a fire that ruined one of my gardening enclosures i took the hint and renamed the channel Gadjet Griller.
I'm always looking for stuff to do on the channel and decided to turn a brisket into 3 different end products. Beef Jerky, Corned beef and Pastrami. Was looking for a good Pastrami brine and came across Meatheads. which lead me to this site and it sounded cool (I've been mostly winging it IE not knowing what I was doing) so its cool to be among folks that know their stuff and can maybe make my channel a better place!! I have only done the Jerky part (which turned out wonderful and was gone by the 2nd day) I haven't yet made the Brine to put both the corned beef and Pastrami in. Mostly I dont have room in the fridge for 2 big hunks of meat to sit for 10 days. But I will soon, I hope lol
I have 3 smokers the pellet smoker, a faux kamado kooker and a offset stick burner. Haven't used the stick burner much I'm lazy thats why I like gadgets they make life easier! the pellet smoker is basically set it and forget it (as far as temp is concerned) I got a IQ110 for the Kamado Kooker and it is very temp stable for 9 to 11 hours. The stick burner? I still haven't got the hang of it lol (stupid Aaron Franklin) I downloaded his book on Barbecue and he convinced me burning real wood and only wood was the best way to smoke meats. So i have a lot of trial and error ahead of me but I've come to figure out that even bad Barbecue is still usually very tasty! !
I'm always looking for stuff to do on the channel and decided to turn a brisket into 3 different end products. Beef Jerky, Corned beef and Pastrami. Was looking for a good Pastrami brine and came across Meatheads. which lead me to this site and it sounded cool (I've been mostly winging it IE not knowing what I was doing) so its cool to be among folks that know their stuff and can maybe make my channel a better place!! I have only done the Jerky part (which turned out wonderful and was gone by the 2nd day) I haven't yet made the Brine to put both the corned beef and Pastrami in. Mostly I dont have room in the fridge for 2 big hunks of meat to sit for 10 days. But I will soon, I hope lol
I have 3 smokers the pellet smoker, a faux kamado kooker and a offset stick burner. Haven't used the stick burner much I'm lazy thats why I like gadgets they make life easier! the pellet smoker is basically set it and forget it (as far as temp is concerned) I got a IQ110 for the Kamado Kooker and it is very temp stable for 9 to 11 hours. The stick burner? I still haven't got the hang of it lol (stupid Aaron Franklin) I downloaded his book on Barbecue and he convinced me burning real wood and only wood was the best way to smoke meats. So i have a lot of trial and error ahead of me but I've come to figure out that even bad Barbecue is still usually very tasty! !
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