I just ordered a 22in Kettle Pizza kit with the s/s Baking Steel top attachment and have been excitedly planning my set up.
I was wondering- has anyone here tried using a carbon steel Baking Steel instead of a pizza stone while cooking on the KP with a steel top? Does it make it easier to hit...
I have both the igrill and the maverick and i find myself reaching for the maverick more. I prefer the range of the maverick to the igrill.
Thought id share my thoughts in case youre planning to switch out of bluetooth monitoring
thank you JJ, Dirt Sailor, and Dave! I will go with 1 gram per pound of meat.
Btw, how did you come up with that calculation? Is it a rule of thumb when applying cure #1 via a rub? Essentially it is 0.2% total meat weight.
Hi SMF members!
I came across a corned beef recipe on the Serious Eats website. I'm a little worried the amount of pink salt is too much. I think its about 278PPM for the dry rub. About .4% pink salt vs the meat weight.
1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5...
Thanks Dave!!! Thats the same recipe i have too. I cant wait to try it out. I normally use some maple syrup as part of my cure and am looking for something simpler and less expensive. Maple syrup (uncle lukes) can go for 20 usd per liter
Im trying out different bacon cure recipes. Usually, the recipes specify that brown sugar should be used.
However i came across one bacon recipe that doesnt. It just says "sugar".
Have any of you used white sugar instead of brown sugar to cure bacon? Any noticable difference...
I use prague powder #1 that i bought off amazon and had shipped here. It's by Hoosier Farm and contains 6.25% Sodium Nitrite.
The percentage chart from Olympia Provisions that I am having trouble with is the second one under Page 96. Its under the chapter 4 "the smokehouse". It goes...