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161 article submissions by the SmokingMeatForums.com community.

Cooking Log

From Tulsa Jeff:   TulsaJeff Self-proclaimed Fire Poker, Pitmaster, and Smoke Whisperer   offline 2,198 Posts. Joined 6/2005 Location: Sapulpa (Pretty Water), OK Points: 44 Select All Posts By This User I had someone ask about this so I decided to post it here. If you need it in the future, just do a search for "Cooking Log" and it should come right up.   It is attached to this post.     smoking-meat-log.pdf 77k .pdf file Jeff Phillips | SmokingMeatForums.com Founder   read more

Micro Smoker

  This is my micro smoker. It starts with a piece of brake line and moving up, brass fitting through martini shaker cap, martini shaker with wood chips, holes are punched into the bottom (top) of the shaker. Next is a soda can with the ends cut out- this allows some cooling and moisture condensation in addition to mating the two shakers together. Inside of the upper shaker (smoking chamber) there is a stainless screen. The screen is a standard sink drain screen available in any hardware store. Above the screen is the food. To date I have only smoked... read more

No Knead Bread

No Knead Bucket Bread Bucket Method Single Loaf Batch 3 cups All-purpose or bread flour (or blend) ¼ Tsp instant yeast 1¼ Tsp salt 1 5/8 C 90 degree water Cornmeal or wheat bran as needed. (Credit Jim Lahey, Sullivan Street Bakery, NYC)   4X Batch by weight 54 OZ All Purpose or blend bread flour (3# 6 OZ) 1 Tsp Yeast 2 Tbs Salt 6 ½ Cups 90 Degree Water 2#10 ½ OZ Water (Stiffer Dough) OR  2# 14 Oz Water (Focaccia) 1.      Put hot tap water in the bucket. Sprinkle yeast, set... read more

Beef Steaks: Selection and Processing

Beef Steaks - who doesn't like steak?!     There are many 'standard' cuts of beef steaks, and there are what is termed as 'value added' cuts of steaks that have never been promoted before, but, nonetheless, have good flavor and tenderness.  We will start off with the Round:   First is the Round Steak:     This is a cut commonly used for swiss steak, cooking it in liquid for gaining tenderness, and being involved in the locomotion of the steer (from the hind leg), it produces the inherent toughness of the cut.   But, it was discovered in the late 50's and... read more

Beef Roasts: Selection and Processing

All roasts described in here are most likely best cooked medium rare, 130° - 140° F, with the exception of flat chuck blade or flat chuck arm roasts, which are cooked best to 190° - 210° and shredded.     Beef Round Roasts:       This is a whole beef round with sirloin tip attached on right.  The beef round is comprised of the Top Round, Eye Round, and Bottom Round, and Sirloin Tip (normally in breaking the beef, the Sirloin Tip is removed along the center vertical line of the round femur bone, seamed out):       So let's concern ourselves with the 3 major... read more

How to Clean Gas, Charcoal, and Pellet Grills

It could go down from the hood of the grill onto your dish. On the other hand, it could aid stop and shield the inside heat loss through transmission. A great vacuum and a putty knife cleaner with a hose pipe attachment are perfect for cleansing the interior of a grill.   Before you go at it, are mindful that there could be some significant black fluid and big chips of carbon scabs as a by item of your efforts, so roll your grill into your neighbor's lawn when he is out of community prior to you begin. If your next-door neighbor never ever goes out, maybe you wish to... read more

What does soaking wood chunks really do?

This article under construction   The answer to the question in the title depends on how much you can change the moisture content of the wood that is not in direct contact with the water. If you soak the wood for only a few hours the wood in contact with the water will absorb enough H2O to increase the moisture content of the wood in contact with the water and to a depth of approximately 1/8 inch, but the interior part of the wood will see no or very little change in moisture. In order to change the moisture content of the wood in the center of the wood significantly... read more

Great tool for removing rib membrane

An Oyster Shucker knife is really is the perfect tool for getting under the membrane.  Even the toughest membrane can be lifted for the grab and pull! read more

Cheese Facts!

By Dr. Mercola   If you’re a cheese lover struggling to resist cheese because you’ve heard it’s not good for you, then brace yourself for some really good news. Cheese can be an excellent source of nutrition, a food you may want to include more of in your diet rather than less. Cheese, especially that made from the milk of grass-pastured animals, is an excellent source of several important nutrients. One of the most valuable nutrients in cheese is vitamin K2, which the latest scientific studies indicate is even more important to your heart, brain and bones than... read more

Sausage Casing Information

nepas has provided this very informative article about sausage casings.       Casings have been utilized throughout the years in the production of sausage and processed meat products. Casings have been referred to as the oldest form of packaging materials for sausage. Casings determine the final size and shape of the sausage product. Casings serve as processing molds, containers during handling and shipping, and as merchandising units for display.   In years past, sausage production was limited to the amount of available animal intestines. With the... read more

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