Recent content by bellarozes

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    Bookmarks Not Working

    Basically anytime I try to add a bookmark with “Bookmark this page”, the bookmark is never there. It’s been like more than a year of this. So now I just write down sites on my Notes in my phone to remember them. Tutuapp 9Apps Showbox
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    BBQ and Smoking Book Suggestions?

    Like you, I have a nice selection of bbq and smoking books - Jeff Phillips, Meathead, Myron Mixon, Aaron Franklin, Steven Raichlen - just to name a few. I consider many of these to be staples for folks like us. But over the last year or two, many others have come on the market from Rodney Scott...
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    Just a few Burgers & Dessert

    This feels like an Americanized piroshki and I am HERE for it. Dough wrapped around something yummy is the great consistent across the world. Tutuapp 9Apps Showbox
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    The ultimate Fatty

    I'd say fat people (not obese) are happier in general. I wouldn't be able to enjoy life if I had to look at the caloric value or fat content of everything I ate. Low-fat food taste like shit. And vegetarians are just on another level of depressing. Of course, the other end (besides diet) is...
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    Venison Tenderloin Stuffed Fatty

    I pretty well use venison anywhere I'd use beef. Earlier this week I took a venison steak, thinly sliced it, then used it in a stir fry with bok choy and udon noodles. To eat the steaks as-is, I cook medium rare with Montreal Steak Spice. vidmate
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    Over Salted Corned Beef - Snack Stick?

    Ever wonder why your corned beef always comes out salty? Well, if course it's salt, but you can do something about it! Place it in a large bowl and cover it with cold water. Leave it in the fridge for 12-24 hours, changing the water every 4-6 hours. It's a process called desalinating, and it...
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    SV corned beef opinion

    Definitely don't do that, it will come out inedibley salty. You need to drain the brine out of the bag (reserve it to cook the cabbage and potatoes in), and I would rinse the brisket too, then re-bag it to sous vide it. Reserve the brine from the bag, dilute it with some water in a pot, boil the...
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    Finishing off briskets in cheap electric smoker?

    A fairly cheap, electric smoker will do a decent job holding low temps. Temps fluctuate a bit though, since the heating element is either on or off. Depending on your location, you may have issues with outdoor temps being too low. I find anything under 50°f starts to effect how consistent the...
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    Cant get the heat

    Check the heater? Is the pilot light on? It's unlikely to be an issue with the thermostat if the AC is still working and you've but needed with the wiring. Kodi nox
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    Smoked Roast Beef Sammich

    It got hot working through meat for two sammiches, or did you shave the whole thing? If the latter, you're better off leaving the meat whole until you're ready to use it, rather than slicing it up. Yeah, it means getting the slicer out more often and cleaning it more often, but it's better for...
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    Bone in pork loin

    The meat's usually lean-ish (as is so much commodity pork these days) but I thought there was a good layer of fat on top which I would never consider removing. Anyway, if I'm at all right about the muscles in the roast, there's very little connective tissue, so slow cooking is not indicated...
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    Reverse Texas Crutch?

    I don't wrap ribs unless I have hungry guests waiting and the stall is taking longer than usual. My problem with the number-number-number method is that it is dependent on time. BBQ is done when it's done, not when a timer goes off. Wrapping equals steaming, and I think a lot of flavor is lost...
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    Problem with a brisket

    Also never plan on bbq being ready for dinner time. Always start with many hours of leeway. And on smaller cuts, I generally assume it’ll take towards the higher end of the hrs/lb. Like a 10lb butt will take 15-18hrs, but a 4lb will still take 12-13 in my experience. Tutuapp 9Apps Showbox
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    Rusty Coal Tray

    I recently got a "rescue" Weber grill and most surfaces are clean. The grates that hold the charcoal are pretty rusted, although still work well for holding charcoal. I'm assuming as long as the rust isn't making contact with the food it's safe? Just hoping some here can confirm. snaptube
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    WiFi meat probe advice.

    I also have a 4t and same app and really like it, being USB rechargeable instead of taking batteries is great. I usually have my grill near an outlet so can even just plug it in during a cook. Can set up custom ranges of temps or pretty much whatever you want. thanks 192.168.1.1
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