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Instructionals

  1. Beef Brisket Trimming By The Bbq Pit Boys

    This is an easy going video that explains one way of trimming a packer brisket. Easy to understand, and not at a fast pace.
  2. Spatchcock Chicken

    Here's an easy to follow video on how to spatchcock a chicken. Some new smokers may not be familiar with this technique, but it does cut-down on time spent with your smoker,and you Can use your grill in an indirect heat method too. [if IE]><embed src="" type="application/x-shockwave-flash" wmode="transparent" width="640" height="390" /><![endif]
  3. Home Grinding Your Own Ground Beef

    This is an attractive idea to many, knowing where your ground meat comes from.   The process is simple.  Purchase a grinding machine of some sort, from a food processor or a home grinder or attachment (like to a KitchenAid Mixer) or a dedicated manual hand or electric grinder. Prices vary widely, from $19.99 to hundreds or even thousands of dollars.   Remember, you get what you pay for.  Used equipment can also vary widely.  But in all cases, especially electric ones, a guard to protect...
  4. Curing and Smoking Reference For Home Production

    This is a reference I found that better describes facts and procedures for home production of cured and smoked products: [URL]http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_rev.html[/URL]
  5. Recipe Quantity Calculator

    Here is a link to a very useful recipe calculator. I have used it numerous times, and it never has failed me. I've used it to cut-down quantities of rubs, and other recipes. Be very careful as to what you input, and read all questions very carefully for accurate results. There is the link [URL]http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php[/URL]
  6. Maintaining Grinder Plates and Knives

    Below are Videos 1, 2 & 3 that Cranky Buzzard put together...     I thought they would be handy in one place...   
  7. Beef Forequarter

    When processing or purchasing a beef forequarter, this is what you should get, the front (left) sections: : Chuck, Rib, Brisket, Shank, Plate. You should get approximately this yield from the forequarter: From: [URL]http://agr.wa.gov/foodanimal/custommeats/processingpercentage.aspx#BeefFrontquarter[/URL] To expand on each section, you should get from the Chuck: Chuck Blade roasts and steaks (or equiv. boneless) Long or Short Arm Roast or Steaks if Short, then Shoulder clod roasts or steaks...
  8. Cutting Up A Whole Chicken

    GourmetMagazine — January 23, 2009 — Food editor Ian Knauer demonstrates easy, indispensable tips to help you cut perfect chicken pieces every time. .[if IE]><embed src="" type="application/x-shockwave-flash" wmode="transparent" width="640" height="390" /><![endif]
  9. The Stall Discovered and Answered

    Describe 'The Stall Discovered and Answered' here  [URL]http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html[/URL]
  10. ABT with sausage, and grated cheese.

    IMG_2064.JPG 147k .JPG fileIMG_2064.JPG 147k .JPG file   I looked for this recipe all over and could not find one so here is mine. 1. Got 12 big jalapenos from the local grocer.(Usually grow my own, but its December) 2. Washed each pepper.(Caution the fumes may make you sneeze)  3. Cut off the stem end, slice vertically, then scoop out the seeds. (Caution fumes!) 4. Mix sausage with grated cheese. (Triple Cheddar from store, or any shredded cheese) 5. Stuff each 1/2 pepper with the mix of...
  11. Cooking Whole Hogs Underground

    Cooked a pig this weekend during deer camp. (for a party saturday) I had been fattening him up for a few weeks.... [URL]http://cowgirlscountry.blogspot.com/2009/12/cooking-whole-hog-underground.html[/URL] Thanks for checking out my underground pig! Feel free to contact me for more info.. [URL]http://cowgirlscountry.blogspot.com/[/URL]
  12. Using the Search Bar to Find Stuff!

    Here is a post I did on searching for "bacon making" Have no fear, you are here!  We go into almost infinite detail on bacon-making right here on the forum, and have in-depth experts that can answer your every question!   We have several tutorials on it  If you know where the search engine line is: you will see it right under the main pull down menu bar, where it faintly says "Search Forums, Articles, Reviews and more!" This is the key that unlocks the magic door to the magic playhouse!...
  13. How To Post Multiple Images From Photobucket

    How to Post Multiple Images to SMF From Photobucket... 1 : Go to Photobucket and check the images you want to download. 2: Copy This Code. 3: Click on Source. 4: This Is What HTML Looks Like. 5: Paste Your HTML Code. 6: Then Your Images Should Show Like This.
  14. Taste Buds

    From Wikipedia: Taste buds contain the receptors for taste. They are located around the small structures on the upper surface of the tongue, soft palate, upper esophagus, the cheek, epiglottis, which are called papillae.[1] These structures are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami; through the combination of these elements we detect "flavors." A popular myth assigns these different tastes to different regions of the tongue; in...
  15. Boning Out A Pork Arm Shoulder Picnic

    You start with a whole bone in arm shoulder bone-in picnic: The bone path goes like this: knife path: Cut down and around the bone, leaving as much meat possible attached, not on the bone: Remove the bone: You can also remove the skin if you like, too.  It is porous and allows the brine to go through it, and when cooked and smoked, makes great dog chews! Pops §§  
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