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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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New Member - Hello - Boston, MA

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  • JMuseum
    Club Member
    • Mar 2017
    • 60
    • Weber Genesis, WSM... I will grill about anything.
      Also I know I cannot spell

    New Member - Hello - Boston, MA

    Hello all,

    Took the plunge and joined the pit master as I felt it right for the hours I spend reading the site. I have a Weber Genesis, WSM, and a grate for my fire pit. Live around Boston and am a four season smoker, griller. Love making the classics (ribs, pork shoulder, briskets, etc.), and my own sauces but really love trying new things. With Chinatown close by I have done many different type of hole fish. Current wait list grilled TileFish, Live purchased eel, pastrami and trying new veggies. I look forward to reading the posts.

    Thank you!
  • Shane Rakow
    Club Member
    • Oct 2016
    • 568
    • Nebraska
    • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
      Weber-22" Kettle w/SnS Plus (2002)
      Brinkman Bullet Smoker (super old)
      Little Chief (really, really old)
      Kenmore Propane 4-burner w/Searing Station (2015)
      Burn Pit (1992)
      ThermoWorks Smoke (2016)
      ThermoWorks Thermapen (old, waiting to win a new one)

      Favorite Dog Breed: German Shorthair Pointer
      Favorite Car: The ones that start
      Favorite Month: October
      Favorite Steak: Ribeye, rare, and reverse seared

    #2
    Welcome to the Pit, JMuseum!

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3228
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #3
      Oh yeah, eel! Welcome!

      Comment

      • lschweig
        Former Member
        • Jul 2014
        • 979
        • Oswego, Il

        #4
        A hearty welcome from Illinois. I used to occasionally smoke eel for my smoked fish business, but never tried just cooking it.

        Comment


        • JMuseum
          JMuseum commented
          Editing a comment
          Thanks for the reply! Any tips on smoking eel? It might be the way to go.

        • EdF
          EdF commented
          Editing a comment
          Yes, it may. Never done it myself, but I'd just consider it a skinny mackerel. My wife and her Dad built themselves an eel boat when she was a kid and lived in Hull.
      • LarryO47
        Former Member
        • Feb 2017
        • 468
        • Unadilla, New York

        #5
        Welcome from upstate New York, JMuseum

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 6551
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
            > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
            > Thermoworks Smoke
            > 3 Thermoworks Chef Alarms
            > Thermoworks Thermapen
            > Thermoworks IR-GUN-S
            > Anova sous vide circulator
            > Searzall torch
            > BBQ Guru Rib Ring

          #6
          Welcome from Colorado ...

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9696
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #7
            Welcome JMuseum

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 5692
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              #8
              Welcome to great fun in the Pit!

              Comment

              • lschweig
                Former Member
                • Jul 2014
                • 979
                • Oswego, Il

                #9
                JMuseum it has been over 17 years, but I will try. I had gravity smoke houses with my biggest ones having a capacity of 2,500# at a crack. When a large load went in it was as much about drying the product as cooking it while applying the heat as the product was typically hung and if the chamber became too humid the fish would drop like crazy. We had 5 gallon steel pails that we converted to lump charcoal burners and would distribute them under the fish. The quantity would vary dependent upon ambient temps and humidity levels.

                Once the house was loaded the charcoal buckets would go on the floor and then we would gradually close the smoke house doors as the humidity lowered in the house and the fish cooked. We tried to keep the houses at around 160F or so during the process. I should mention that the charcoal was right around 4 feet or more below the tails of the fish so it was a very gentle long term process. Upon judging the fish being cooked we would then pull a couple of charcoal buckets and fill using basically large pellets (like for a pellet smoker and around 5"long by 1" thick). Put them in the smoke house and flood the house with smoke for around 15-20 minutes with the doors completely closed. Upon completion the buckets were taken outside to burn off after the smoke cleared enough to be able to survive. The guy's would wrap wet bandanas over their mouths at that time. Yes, we had huge exhaust fans. The product was then immediately unloaded and rolled into the cooler at that point.

                I think the wet brine percentage was around 10%, but could be wrong. The brine percentage also varied by length of time submerged and quantity of product in the tub.

                You want your finished product to be very moist and flake nicely, but not dry in any way. Seafood is always better just, or slightly undercooked, rather than overcooked.

                For a whole fish you can tell if the fish is done by the ability to pull out the back fin and then look at how the meat attached to the bones is cooked. This gives you a good indicator as to degree of doneness.

                I do remember purchasing around 50# of fresh eel and eviscerating them (I can't remember if we headed them or not), and then when they were thrown into the saltwater brine they started swimming around. The girls in the wet room were literally screaming their heads off and the guy's were laughing their butts off.

                I should add that eel is more like meat and does not flake like other fish.
                Last edited by lschweig; March 15, 2017, 03:23 PM. Reason: More final detail.

                Comment


                • lschweig
                  lschweig commented
                  Editing a comment
                  EdF during the holidays we would do up to or more than 15k of smoked fish a week. I also had a seafood salad division, a restaurant featuring the original fried shrimp in Chicago, controlled 3 of the 5 commercial Illinois Lake Michigan fishing licenses, and processed our catches on a daily basis all under one roof.

                • EdF
                  EdF commented
                  Editing a comment
                  Pretty impressive lschweig !

                • JMuseum
                  JMuseum commented
                  Editing a comment
                  Wow!! That is super cool, I always find mass food production fascinating. I am a bit of a machine nerd. Thank you for taking the time to write this. Great tip about the fin!
              • TheCountofQ
                Former Member
                • Apr 2015
                • 503
                • Tulsa, Oklahoma

                #10
                Welcome, from Oklahoma. It's a great city you are from there. If you get a chance, drop by Biddy Early's and have a pint for me!!
                Last edited by TheCountofQ; March 15, 2017, 03:53 PM.

                Comment

                • Mr. Bones
                  Charter Member
                  • Sep 2016
                  • 10125
                  • Kansas Territory
                  • Grills / Smokers
                    *********************************************

                    Kingsford 24" grill (Free) 'Billy'
                    Brinkmann Smoke n Grill
                    Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                    Weber 18" Kettle ($30 CL) 'Lil' Feller'
                    Weber Smokey Joe ($25 CL) 'Lil' Brother'
                    Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                    Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                    Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                    Weber 22.5 OTS DO Code Black ($15 CL)
                    Weber 22.5 OTS E Code Black ($20 CL
                    Weber 22.5 OTS EE Code Black ($20 CL

                    Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                    Weber "H" Code 18.5" WSM '86 ($75 CL)
                    Weber " " Code 18.5" WSM

                    Weber 26.75, $199 NFM clearance !!!
                    Weber SJS AH 'Lil' Brother'
                    Weber SJS AT 'Lil' Sister'
                    Weber SJS DE Code (FREE) 'Lil' Helper'
                    Weber SJG M Code 'Lil Traveller'
                    Weber SJS AH Code 'Kermit'
                    (Lime Green)
                    Horizon 20" Classic, w/baffle/tuning plate (FREE)
                    Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                    Thermometers:
                    *********************************************
                    Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                    Maverick ET-732, (Black)
                    Thermopops, (Red, Yellow, Green)
                    ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                    Blue ThermaPen Mk4
                    Orange Thermapen Mk4
                    Pink Thermapen Mk4
                    ThermoWorks IR-GUN-S
                    ThermoWorks Smoke
                    ThermoWorks Open Box Smoke
                    4 Pro Series cable extensions
                    Smoke Gateway

                    Accessories:
                    *********************************************
                    2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                    BBQ Vortex, 2 Hovergrills, Top Deck
                    Warming shelf
                    MyWeigh KD-8000Kitchen Scale
                    Backyard Grill marinade injector
                    Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                    Bear Paws
                    Meat Rakes
                    BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                    Cookware:
                    Probably a ton of cast iron, mostly very old...still cookin'
                    G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                    '60's Revere Ware (Mom's), + others found elsewhere
                    60's CorningWare 10-cup percolator (Mom's) Daily driver
                    50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                    Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                    Tramontina 6.5 qt Dutch Oven

                    Cutlery, etc.:
                    Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                    Dexter 12" slicing knife, 6" Sani-Safe boning knife
                    Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                    Multiple steels, from all over the planet
                    Crock sticks
                    Diamond stones, various
                    Lansky Sharpening System

                    Tableware
                    Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                    Dinner: Guests: Washington Forge, Town and Country
                    Fancy / Formal: Family silverware

                  #11
                  Welcome to th' Pit! JMuseum !!!

                  Comment

                  • RonB
                    Club Member
                    • Apr 2016
                    • 13623
                    • Near Richmond VA
                    • Weber Performer Deluxe
                      SNS
                      Pizza insert
                      Rotisserie
                      Smokenator 1000
                      Cookshack Smokette Elite
                      2 Thermapens
                      Chefalarm
                      Dot
                      lots of probes.
                      CyberQ

                    #12
                    Welcome to The Pit.

                    Comment

                    • HawkerXP
                      Club Member
                      • Jul 2016
                      • 6387
                      • Virginia
                      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                        Thermopops
                        Dot and Chef Alarm with probes
                        Slo n Sear
                        Cold beer

                      #13
                      Welcome to the pit! Unless your a Patriots fan. Just kidding. Go Giants!!

                      Comment

                      • Nate
                        Banned Former Member
                        • Apr 2015
                        • 3794
                        • Quarantined

                        #14
                        Welcome from Indiana....

                        Comment

                        • fuzzydaddy
                          Charter Member
                          • Nov 2014
                          • 4972
                          • Winchester TN
                          • Hardware
                            Blackstone 36” Griddle.
                            Slow 'N Sear Deluxe Kamado & Kettle Grill.
                            Slow 'N Sear (1.0, Deluxe, 2.0).
                            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                            Weber Chimney Starters (regular and compact).
                            Joule, Instant Accu Slim.
                            GrillGrates.
                            Maverick XR-50 [my favorite].
                            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                            Consumables / Favorites
                            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                          #15
                          Welcome to The Pit JMuseum! Thanks for joining and nice to have you here!

                          Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

                          Also, it's very important that you:

                          1. Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) “Huskee” with your email change request, or via email at huskee[at]AmazingRibs[dot]com.

                          2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

                          Hope to hear & see more from you!

                          Comment

                          Announcement

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                          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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