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Yes you can. I did not foil these. My temp was pretty steady at 225-250.

I do like to try dishes from around the world and have read a lot about the middle eastern spice blend, Za’atar. I have been meaning to make it for some time but one of the key ingredients is sumac. This is not a readily available spice in a small city in the Canadian Rockies. I was in our local bulk food store and noted they had sumac! The time had arrived. I did some experimenting and found the following to be the blend that suited my tastes while maintaining the main ingredients. 7.5 ml...

With things being so hectic at work, my friend getting T-boned by a cement mixer, and a co-worker losing both his wife and father-in-law in within a week of each other. I haven't had the time to log onto the site. However I did manage to get in one good cook on the kettle. It's fairly basic, but oh so delicious. Start out with a quart of apple cider: Boil it down about 2/3s of the way. While reducing add three pads of butter, a pinch/shake of cinnamon, and a pinch shake of nutmeg. Prep the...

(Not sure exactly where this one should go so popping it in here and will let the mods work their magic as they see fit) Well Al, this one is for you sir. You endured the torture of my Pancetta project for 6 months and in the interim made your Lonzino. When you posted it, there were a number of recommendations from folks on different ways to enjoy it. Here is another one. Last week we had a polar vortex blow through and the temperature dropped to a bone-chilling 84 degrees. With frigid...

Happy Father's Day to everyone! Hope the day is treating y'all well! This meetup was a shorter notice shindig that @tx smoker was gracious enough to put on. The wife and I were invited on a mutual interest of all things SMF. That, and someone needed to keep @woodwindricky company at the kids table :emoji_laughing: . After seeing some of @tx smoker 's posts... there was no way I could say no! Getting ahead of myself here, but the hype is real! That was a phenomenal meal! I'll get to...

Cool and rainy in our part of Ontario yesterday so had to keep the old WSM inside for the whole cook. I had my butcher square up an 8 lb chunk of clod to help with even cooking and seasoned it with kosher salt and coarse pepper. Full water pan and cherry for smoke, the temp bounced around a bit but spent most of the time around 240. Started mopping after 4 hours with a redeye mop recipe from Paul Kirk. Turned it fat side down for a couple of hours more until IT was 160 then wrapped in...

I did a post a couple years on this but here's todays father's day dinner for the kids and me (dad) a whole sirloin tip. whole sirloin tip trimmed ready for marinade marinade mixed in fridge with marinade over night my stash of pear wood which I will use for smoke and fire all set to cook Fire started here we go about an hour into the cook little treat to go with the meal (the earliest I've ever had a ripe tomato most time 7/4) almost there (my new inkbird) 139.6 it's done ready to slice...

I didn't bother doing a separate post on how the rotisserie was installed but suffice it to say, it took come creativity. I had to modify the stainless steel factory bracket on the motor and come up with a method to install it, fabricate and mount a bracket on the other side of the frame to support the spit, and lengthen the spit by 6". It came off a 30" grill and the Santa Maria is 36". Then I had to remove the stainless rollers from my other grill and attach them to the new bracket I...

This is only my third time making tri tip and I must say, I really have been enjoying them! Only two left in the freezer, need to order more soon. This is also the first time my wife got to try a reverse seared tri tip, the first two times, she wasn’t around...snooze and you lose. Here’s my other ones: https://www.smokingmeatforums.com/threads/a-tri-tip-smokes-in-pa.276537/ https://www.smokingmeatforums.com/threads/a-busy-week-smoking-pic-heavy.287347/ For today’s smoke, the tri tip is...

I don’t think I need to go into how freaking amazing these were....just look at them!!! Perfection. This was my 4th cook on my WSM and I couldn’t have asked for a better day. It sat at 230 for the entire smoke time, and I never had to make any adjustments. I used Jeff’s rub and bbq sauce with lots of honey and followed his instructions. And these will be amazing with home made maple syrup, good thing I still have half that pork belly in the freezer. Sausages and hot wings as sides. Lol