Recent content by joelarbear

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  1. joelarbear

    Cured and smoked rib tips

    Hot smoking them.  I'm going for the taste as well.  Once I finish smoking them, I'll freeze them until I need them. Thanks for your help.
  2. joelarbear

    Cured and smoked rib tips

    I want to cure some rib tips to smoke and make "seasoning meat".  I have a feeling they would go real well in a  pot of red beans.  I want to use Pop's curing brine.  My question is, how long would the tips from one slab of ribs take to cure?
  3. joelarbear

    Breast or Whole Turkey

    I vote for whole bird.  Just remember to keep it small.  14 pounds or under.
  4. joelarbear

    Wood for turkey

    I wouldn't use alder.
  5. joelarbear

    Boston Butt Question

    I'm not familiar with Shop Rite, but in my 25 years of experience in the Grocery business, Boston butts are not usually previously frozen and will be fine to freeze.  I've frozen many of them, with no problems or loss of quality.
  6. joelarbear

    Help with smoked turkey.

    Every Thanksgiving, I buy a regular old Supermarket frozen turkey around 12 to 14 pounds.  It takes about 5 days to defrost in the refrigerator.  The night before I smoke it, I put it in a pretty basic brine.  I'm pretty sure I got the recipe on this forum.  Before it goes on the smoker, I...
  7. joelarbear

    Small boneless leg o lamb on the grill

    Sorry, just noticed this one as well.  I would not reccomend mixing briquets and lump charcoal for direct heat grilling.  They tend to burn at different temperatures, in my experience.  That makes for extreme hot spots on the grill. I have, however direct heat grilled boneless leg of lamb and...
  8. joelarbear

    Duuuuuhhh, Am I screwing up my salmon?!?! NEED HELP QUICK! Still smoking right now!

    After rereading your post I noticed that you said that "My salmon has secreted tons and tons of yellow sludge."  Did you let the pellicle form properly?
  9. joelarbear

    Duuuuuhhh, Am I screwing up my salmon?!?! NEED HELP QUICK! Still smoking right now!

    I've smoked salmon with water in the water pan.  I didn't have any problems doing it.  Yellow sludge on top is just fat.  You can wipe it off when it's done if you like.  I smoke mine a little hotter than you do, usually I smoke mine at around 200 degrees.  That may be why it's taking so long to...
  10. joelarbear

    CAJUN RICE DRESSING

    This is how I make it. Rice Dressing 2 tbs all-purpose flour 2 tbs vegetable oil 1 cup each chopped onions and celery 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 1/2 lb each lean ground beef and pork 1/2 lb chicken, or turkey giblets, chopped 2 tsp salt 1/4 tsp...
  11. joelarbear

    Grilling Frozen Steaks

    I've grilled a lot of previously frozen steaks. The key, in my opinion, is to thaw them slowly in the fridge, then take them out and let them sit until at room temperature. Then I marinade them in a mixture of Dale's steak seasoning, beer and teriyaki sauce (about 45 minutes per side) and...
  12. joelarbear

    Pork Butt Question

    I'm with you, and I would if I could. Unfortunately, I don't have that option. It's either smoke it tomorrow and finish it later (the next day), or do the whole thing in the oven (a travesty). Unless someone tells me it can't be done, I'm going to have to try it that way.
  13. joelarbear

    Smoked Turkey Score At Sams?

    I've bought pre-smoked turkeys before. In my opinion, they are better if you just thaw them, rather than heat them up. It's been my experience that they tend to dry out when heated up as opposed to served cold, or room temperature. But yeah, you got a hell of a deal.
  14. joelarbear

    Pork Butt Question

    I'm going to smoke a pork butt tomorrow. My schedule for tomorrow is a little tight. My question is, if I smoke the butt up to an internal temp. of at least 140 degrees within 4 hours, can I refrigerate the butt and finish it off in the oven the next day? Has anyone out there had to do this...
  15. joelarbear

    Crawfish Boil and Butts

    Here's my favorite shrimp boil recipe. It should work for crawfish as well. (6) 4" ears frozen corn on the cob (1) 3oz. package boil in bag shrimp and crab boil 1/4 cup liquid shrimp and crab boil seasoning 1 large onion, quartered 3 lbs. small red potatoes 4 lbs. unpeeled large shrimp 8 cups...
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