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Articles

  1. Cooking Log

    From Tulsa Jeff: TulsaJeffSelf-proclaimed Fire Poker, Pitmaster, and Smoke Whisperer offline2,198 Posts. Joined 6/2005Location: Sapulpa (Pretty Water), OKPoints: 44Select 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. [URL]https://statich.smokingmeatforums.com/0/07/07104ca2_smoking-meat-log.pdf[/URL] Jeff Phillips | SmokingMeatForums.com Founder
  2. Community Spotlight: Recipes by Bearcarver

    BeefSmoked Dried Beef with Lots of qView Pork Boston Butt Pulled Pork (Step by Step) Bacon Extra Smoky Bacon Bacon on a StickBuckboard Bacon and Pulled Cured Boston Butt HamCanadian Bacon and Dried Beef (cured & smoked)  
  3. 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...
  4. 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 aside...
  5. 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...
  6. Blueberry-Cherry Dry Rub for Pork

    This dry rub has a moderately spicy profile, with notes of rich and zesty fruits. The blueberry adds a subtle rich and sweet flavor, while the tart cherry brings in some zest, with neither being the completely dominant flavor in the overall profile. The blueberry is not so faint that you don't know what you're tasting, yet not overpowering, so I found it to be a very enjoyable flavor combination. I found it to pair very nicely with smoked pulled pork from shoulder cuts, and is surprisingly...
  7. 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,...
  8. 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...
  9. Smoked Shrimp and Lobster (step by step)

    My home is a fishing village in Baja California, Mexico. My area is known for its shrimping. Needless to say, I've purchased, cleaned and cooked my fair share of shrimp. I've developed a few rules for myself and shrimp. My comments will be geared for someone shopping in a civilized community. Where I presently am is decidedly somewhat uncivilized. First: Always purchase Wild shrimp. NOT farm raised. A lot of farm raised shrimp comes from China and Vietnam. Trust me, you don't want to eat it!...
  10. Why Join Smoking Meat Forums?

    SmokingMeatForums.com has been helping folks learn how to smoke meat since 2004. With nearly a million posts and more than 50,000 members, we have become the premier source for all things related to smoking meat including other related topics such as sausage making, bacon making, smoker building, dutch oven cooking and even gardening. Join Today! Questions are Answered Fast! That's right! When you ask a question here at SMF, generally they are answered very quickly and sometimes this can...
  11. 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...
  12. 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!
  13. Making Red Wine Vinegar From Leftover Wine

    If you make wine (as oppesed to apple) vinegar, you can dispense with the apples and the press. You'll want good quality wine that's not too strong -- 10-11% alcohol -- because too much alcohol inhibits the activity of the bacteria that transform the wine. If the wine is too weak, on the other hand, the vinegar won't keep well.   There are several ways to proceed. The simplest is to leave an open, 3/4 filled bottle of wine in a warm place for a couple of weeks. This technique yields just...
  14. 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...
  15. Parts of the Gooseneck

    The Gooseneck is the lower half of the whole round, consisting of eye of round, heel of round, and bottom round: Parts of the round steak, bone in: A whole gooseneck: It's parts: con't: Heel: Whole Eye of Round: Beef whole bottom round; Beef Whole Bottom Round (w/rump sectioned off): Grain runs diagonal on the piece, so slice across the grain. These are the parts of the gooseneck and how they are sectioned out.  Bottom Round can be tender when cooked medium rare, max, and sliced thin...
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