New stuff.
Posted on November 22, 2009
After lots of frustration tonight rolling out Postini for another client I had a realization. I’m always sending my videos and such to a handful of family/friends and I should just link to them here. So in the midst of my techno trance I’ll post my first video link to a FANTASTIC remix of a pretty special…uhm… artist.
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I smoke.
Posted on November 19, 2009
Sorry for the last rant, some days are better than others. I believe pretty strongly about parenting- especially investing in your own offspring. So my latest endeavor… where did it begin… oh yes at the Lueck’s house. Since we don’t have TV (something we pride ourselves on) we were over on a Saturday night which means automatic football on the tele. I might’ve sounded crazy (actually I’m sure I did) because a “Messin with Sasquatch” commercial came on and I was laughing out loud (the whip cream in the hand episode- so funny. Well that commercial was for Jack Link’s Beef Jerky. I might have beef jerky every 2 or 3 years and man it sounded good. Then I researched some review sites and decided not only was it all too expensive ($1.50- $3.50 PER OUNCE!!), but also I think I could do that myself. Where to next? YOUTUBE! First i came across this http://www.youtube.com/watch?v=t1IiUAtoNBk and thought that’d be an interesting way to die. They also had http://www.youtube.com/watch?v=sl8_x39QO3w which is exactly what I wanted. I’ve always thought one needed to have a food dehydrator (of course from RONCO) and was pleasantly surprised to see the BBQ Pit Boys method of normal grills/smokers.
A year or maybe even two I took the plunge to purchase my Big Green Egg. I love it- so fantastic. The key to the jerky is low and slow (around 140-150) for several hours. This is where the Egg excels- since it is a ceramic smoker/grill I can choke it and it’ll stay at the temp I choose for almost as long as I want. Ok my recipe:
Bottom Round roast was on sale at publics for 3.99/lb this week- got 2lbs
3/4 cup Worcestershire
3/4 cup soy sauce
2 tbsp honey
1 tbsp onion powder
1 tbsp garlic powder
2 tsp red pepper
I marinated that on accident for 2 days because my electric grill starter that I “fixed” wasn’t working. Then I took it back apart and a wire connection came loose. It is important to dab off the excess marinade with paper towels, started up the lump charcoal and choked the mess out of it to get it from 300 to 150ish. Then low and slow for just over 5 hours. To be honest I forgot about it until after I put Abby down and realized it was still going.
Results: Amazing! Exactly what I hoped for- I’ll post some pictures soon! Even better is the price- even with the cost of the marinade (no idea- stuff we had) it was probably a pound and a half for under $10 or $.44/oz. Faaaantastic!
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