Jerked Jerkey - interesting twist - And a promising new charcoal grate in the works?

sprinter

This weekend saw the egg cooking about 6 pounds of brisket jerkey. I started it in the marinade early last week with the following: (I borrowed HEAVILY from River City as the base for this)[p]6 pounds brisket cut 1/8th inch
1/2 cup soy sauce
1/4 cup brown sugar
some garlic powder, about 2 TBSP
1/4 cup molasses (dark as you can find)
2 TBSP onion flakes (dried)
3 TBSP "Ass Kickin" (TM) paprika pepper mix
3 TBSP Jamacian Jerk Seasoning[p]All of this marinaded the meat for about 3 days, smoked at 225 for about 8 hours over seemingly a whole log of cherry wood. I burried a 5 quarter piece of cherry wood (5x5) just above the fire that was started half way down the lump pile, then covered with the rest of the lump. All of the cherry wood was gone at the end of the cook. LOVE that cherry wood. Jerkey came out great and the jerk seasoning and hot pepper mix was great on it.[p]Also, a buddy of mine works as an electrician and has access to a machine shop at his work. About 3 weeks ago my charcoal grate broke, he and I talked about things and he said that he would try and duplicate it in metal for me. On Sunday I brought him about 2 pounds of the jerkey to bring to his work to give to the guys that are going to make it. We'll see what it comes out like. He is an electrician but works at a place that manufactures the power panels and switches for nuclear power plants across the world. He said that he has access to all types of metals that wont expand etc. I explained to him the worries of the metal expanding outward and shattering the firebox. He's going to have them check into the expansion and heat characteristics of the metals before manufacturing it and assured me not to worry about it. COOL DEAL. I'll post the results when I get it back. I told him not to waste a bunch of time on it so it may come back with an expanded metal replacement but it may be a lot more also. I'll let the group know.[p]So, until I get this back, I'm eggless, but waiting with great anticipation.[p]Troy

bdavidson

sprinter,
I've been wanting to try out some jerkey for a long time. Any eggsperience with venison? How much can you smoke at one time on a large Egg?
bd

sprinter

bdavidson,[p]I've cooked about 8 pounds at a time. I just pile it up on a grate and turn it every 45 minutes or so. The more you have, the longer it takes but I've cooked a LOT on my medium.[p]Never cooked vennison but its so lean that I think it would make good jerkey. I use brisket 'cause its cheap and I like the texture but it is pretty fatty to say the least. I just make sure to cook off some of the fat or trim the brisket before cooking it.[p]Troy

bdavidson

sprinter,
Do you use a basket or a double grid technique for "flippage" or do you use tongs? I would imagine that frequent turning is necessary.

sprinter

bdavidson,[p]I've tried all methods and find that good old tongs work the best. I use a tray, open the egg, take the jerkey off the egg onto the tray, and put it back on. I've tried just flipping the pile ON the egg but its not that effective with a LOT of jerkey on it, jerkey everywhere. The tray method works great and allows me to place the more well done pieces in the middle of the pile so it doesnt get done too fast. I know, losing heat etc. Who cares, I'm in no hurry to get it done anyway.[p]Troy

Char-Woody

sprinter, your right..With jerky you need to get rid of moisture, not retain it. Just the opposite of internal cooking where the dome helps hold it. So opening and turning is beneficial. Ever notice all that steam leaving, especially in the winter? Whoooooo. So do that and you will get a quicker cook. If your using a ceramic mass for a fire barrier, your internal heat will quickly return to its set temperature. Or even a bit higher due to increasing the oxygen flow to the fire. But it will drop right back down again. Just made two flats of jerky yesterday after pulling off my spare ribs. Held a flat 225 on the cooker for 9 straight hours. Works good.
Cheers to ya..
C~W[p]

bdavidson

Char-Woody,
Ive really gotta give that a try. Have you tried venison jerkey?
How's the ship coming along, woody?
bd

sprinter

Char-Woody,[p]Thanks for the information CW. I always thought that taking it out and rotating it would slow the cook, not speed it up. Heck, had I known that bit of wisdom I would have passed it along like I KNEW that taking the meat out and rotating it would speed the cook. Learn something new everyday whether you want to or not. The jerkey was great, that stuff sits on the counter for about a day, then its gone. Been toying with making it out of a bit leaner meat but that brisket jerkey is something else, hate to screw up a good thing. Besides, at $.79/lb for the last two I bought, and sliced free at that, I cant justify it cost wise for as much as we eat. Hope yours was a great weekend. I'm real interested to see what kind of charcoal grate I get back here in a few days. If you didnt read the original post, take a look, could be interesting.[p]Troy

Char-Woody

sprinter, good to see you experimenting. I use diamond mesh screen, about 3/4 x 1/4 openings. Its a softer metal and all you have to do is cut it in about 8.5" to 9" circle and set it on the firechamber ash opening. It will take a bowed dish set after several red hot burn's, and then for some reason, stays that way. Invert it and it works like a "great" grate. I have in addition, a special ceramic donut that contains the diamond mesh, and its lasted for two years now.
Same mesh.
Good luck on your venture too...
C~W[p]

Unknown

bdavidson, my ship went aground due to computer problems and now tax invasion time...but summer is coming!! :-)
But then I have to build my new BGE BBQ shack...! Then the new deck, and remodel the top overhead deck. Then the storage building I didn't get done last fall..And then?? Time is evasive!! Thanks...C~W[p]

MAC

C~W,
Don't forget to stop and smell the wood smoke. Life is TOO short. Speaking of grates. How is the ceramic/meat combo comming along at BGE?

Unknown

MAC, I think it went aground also. The real answer would be to incorporate a indented flat slot/notch/groove right in the firechamber wall, and simply lay your metal grate object in that and there would be no expansion problem at all. Just floats along wiggly like. Make your own grates, or use the BGE ceramic..Both would fit and work to ones comfort zone.
C~W

bdavidson

C~W,
You're a man of many talents. Let me know when you'll be in Central Pennsylvania. I have a couple of projects for you as well (in your spare time, of course). :-)
bd