9/17/2000 - Gfw's Beef Jerky

We have altered the previous Recipe by including a 1/2 tsp of real Tabasco sauce and removing the white pepper. The standard firebrick setup is being used.
[09_17_00][05_19]_02.jpg (380070 bytes) 05:19am - The beef is on the BGE - I started marinating the sliced brisket at about 3pm yesterday. The dome temperature is at about 140 degrees - we'll let it rise to about 180 degrees for this initial smoking period. If you look closely at the bottom of the picture you'll see wood chips on the lump - because of the low heat they smolder very slowly.
[09_17_00][07_02]_01.jpg (404666 bytes) 07:02am - the first flip has been made - I merely place one grid on top and (using gloves) flip the beef like a bid sandwich - after the initial flip, I place the 2nd grid under the first to create a hatch (#) type effect so that lee of the beef falls through the grid. If you look at the picture you can see the lines from the grid before the flip. 
[09_17_00][10_15]_03.jpg (372614 bytes) 10:18am - I've been mixing and turning the beef since about 8:15am - while cooking I usually try to find the edge that is the warmest and keep one small piece there by itself - it will cook faster and on my grill snacks are permitted. If you look at the larger picture on the left - you'll see my sampler - the Tabasco sauce definitely adds some heat and apparently doesn't hurt the flavor. 11:30am - dome still at 180 degrees.
[09_17_00][16_07]_01.jpg (382019 bytes) 4:09pm - The beef jerky is off the BGE and looks great - well worth the time and the effort - actually very little effort and I don't devote much time - the temp control of the BGE does most of the work!
River City Beef Jerky - The original
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