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167 article submissions by the SmokingMeatForums.com community.

dry-rubs-and-custom-blends

Here are basic hints and a few suggestions when using your own dry rub or making your own custom blends for beef and pork.    Dry Rub Marination on Beef   Trim, cut and rub your beef first, then re-bag or cover in a bowl for good marination. Key marination time for me, is 24 to 48 hours in the refrigerator prior to grilling. For a lighter taste, or if you don't plan your meals that far ahead, twelve hours may suffice. The idea here is that the longer you marinate, the more flavor your beef will have.  If you are used to a 12 hour marination, try it for 36 to 48... read more

I have the great outdoors smoky mountain 20" x 34" gas smoker so far I like it had it for 2 years now have not used it much cause I drive a truck. What do you guys thaink about this smoker?

Describe 'I have the great outdoors smoky mountain 20" x 34" gas smoker so far I like it had it for 2 years now have not used it much cause I drive a truck. What do you guys thaink about this smoker?' here read more

Temperature Summary

I put this together and really find it useful in all aspects of cooking. read more

virgin smoking attempt

Just got a new Electric Bradley Smoker with power bisquit feed for smoke, Wanting to do a whole turkey for Christmas dinner. Going to do a simple sugar and salt brine  for about 12 hrs. The more I read the more confused I become about temp, time how long to smoke , how long to cook, smoke the entire cooking time or just at early time? The sacrificial bird weighs just under 13#  Wanting to start out simple and then move on to some of the fancier stuff, it is about to drive me crazy!  Thanks, Dave Dave Dave read more

Pork Bellies

 'Pork Bellies    I live in the Richmond VA area and can't believe how hard it is to find pork bellies to make my own bacon from. Any body have any ideas where i could obtain some, say 25 to 40 lbs worth.   read more

How to Take Good Food Photos

Members are always encouraged to submit food photos to our monthly SMF Throwdowns, but some of you have asked for help in beating the competition. This article sets out to level the field by providing you with truly easy tips and tricks.   You don’t need fancy equipment -- it’s the photographer who takes a great picture, not the camera. Here are tried and true recommendations:     (1) Never use a flash.   Your typical digital camera’s flash function has one setting, which is not the one that works best for food photography. Most folks don’t own... read more

What is the differences between Brining, Pickling, Corning, Marinating, and Curing?

Describe 'What is the differences between Brining, Pickling, Corning, Marinating, and Curing?' here http://en.wikipedia.org/wiki/Marination Marination From Wikipedia, the free encyclopedia This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2011) Chicken in marinade Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in... read more

wet-curing-bacon

I call it easy because it is quite easy and safe. When I first joined here I was interested in making sausage and bacon. Never made or attempted any before. I read and used the handy dandy search tool a lot. My first bacon was made using Bears step by step and turned out great. I used this recipe quite a few times...alway came out great. http://www.smokingmeatforums.com/t/96761/smoked-bacon-step-by-step-with-qview  He was very generous with his help. Pops6927 is a lifelong friend of mine and his family had a store and his Dads bacon,smoked hams and such were famous. Pops... read more

pot belly pig

this may sound weird to some but i want to know can you eat a pot belly pig there are so many of them for free in our local penny saver so why pass up free meat read more

Rendezveous

Describe 'Rendezveous' 4cup distilled viniger 4cup water 1/3 cup of their rub which is 1/2 cupsalt 1/4 cup pepper 1tbsp garlic powder 1tbsp oregano 1tbsp paprika 1tbsp chilli powder 1tbsp celery seed simmer on stove at least 10 min. Heard it from the man himself on good mornig america before he died . http://www.youtube.com/watch?v=q9uLN2BoSz0 read more

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