A few nice fresh trout on the offset turned out real good. Also tried a rump cap (most of you guys would probably call it a picanha?) Cut into steaks and reverse seared. Super flavoursome and nice and cheap but I forgot to get a photo...
Smoked a bunch of superhots I got from the local Farmers' Market, along with some habaneros and ghosts (bhut) from my garden, and made a spice blend which I plan to use with CowTownRacer's jerky brine recipe.
So, this is my second attempt at making jerky. The first go 'round was pretty good, but I'm definitely more satisfied with the results this time.
In the marinade (Marinade consists of Dr. Pepper (thx @CowTownRacer), Old Rasputin Imperial Stout, soy sauce, brown sugar, sweet chili sauce (Mae Ploy), worcestershire sauce, granulated garlic, fresh ginger, chopped fresh habaneros and bhut jolokias (ghost peppers):
Getting seasoned (Just cracked black on the left, my multi-pepper blend with cracked black on the right):
Getting baked (smoked on mesquite) :
Rest before bagging:
It's impressive how they continue to lose moisture and get darker after they're bagged and refrigerated. That's part of the mistake I made the first time around...took them the whole distance in the smoker.