It is one of those questions that you will never know unless you try it yourself and see. I have tried it both ways. For larger amounts of meat (size wise) like pork butts, I see no difference at all. For steaks, I see a difference by allowing the rub to marinate the meat. However, I think...
It depends on how you like the bark. I pull mine around 170, put in a pan in the oven with foil over top and finish up to 200. I have found the bark softens up and I can incorporate much more into the finished product. But, those that love the crunch need to keep it on the smoker for the most...
Here is how I do our steaks and they are a HUGE hit. Now, I only do them with ribeyes but whatever you use, you want them at least 1" thick so you can cook longer on the smoker to get more smoke to them.
First, the night before I rub them with olive oil. I then sprinkle magic dust all over...
Just wanted to introduce myself. I have been smoking for 3 years now, and am completely addicted. Up until now, I only smoked in the winter or on rainy days as my deck is covered. The rest of the time the wife and I are out riding our bikes. Now that I have the Guru, I will be smoking while at...
Two pounds lean ground beef
One pound fresh Italian sausage, medium or hot
One cup Kansas City BBQ sauce
One cup rolled oats
Two large eggs
One large green pepper, finely chopped
One large onion, finely chopped
One tablespoon olive oil
One teaspoon chopped garlic
One teaspoon salt
If you have Safeway in your area, that is the place to get them. They have them on sale at least once a month for $1.69/lb or something like that. I went to safeway.com and signed up so I get an email when they sales are and i can view the flier online before going to the store.
I have done this multiple times and it is unbelievable. Figured I would throw this up so some of you can enjoy the recipe.
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame...
Basically, cut it in half, horizontally. Go to you are about 1/4" from the other side. Then, just open it like a book. Then you have to pound it until it is 1/4" thick all the way through, throughout the whole loin. I used a dough roller as it let me take out some frustration...
My chef friend gave me a 20" pork loin to test out a recipe with. So, yesterday it was too windy to ride the motorcycles and I decided to give it a try.
Cut almost in half, opened up like a book. Trimmed fat and pounded to about 1/4" thickness.
Mushroom, shallots, 1/4 cloves of garlic...