Recent content by Cattoon

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    Found a new Lump

    I bought a 20 lb bag of lump from Gordon Wholesale foods a little while ago and have used about 1/3 of it. I have been very pleased with the size of the pieces and thus far haven’t found anything but charcoal in the bag. I have sworn off Royal Oak due to the size of the pieces and finding...
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    Stuffed pork chops

    This was actually a chunk of pork loin that I found vacuum sealed in the freezer from 1/2024. I wasn’t in the mood for a pork roast and hadn’t done stuffed chops lately. Thank you everyone for the comments and likes.
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    Brining and smoking salmon

    That is awesome, I mentioned to a friend earlier that I wish Weber still had the 3 vents in the bottom.
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    Mistakes were made…..

    I thought I was buying 1lb blocks which are what I had previously smoked. I discovered that they were 2 lb blocks and had no idea about how long to smoke them to our taste. I decided on 4 hours as a straight guess. It thankfully turned out to be a happy mistake and I will be buying the 2lb...
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    Italian Beef, But Pork.

    You did a phenomenal job congratulations
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    Stuffed pork chops

    I did some stuffed pork chops this evening on the Weber with cowboy lump. Cut pockets in the loin chops and stuffed with stovetop savory herb. Sprinkled liberally with sweet heat rub by pit boss. Let them sit about 20 mins and then grilled to 145-150 in the chop. They turned out very good. Could...
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    Mistakes were made…..

    Just an update on my experiment with brining cheese before smoking?
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    Mistakes were made…..

    Opened another pack of the brined cheese. Has only gotten better. I’m going to hang on to one pack and let it continue to rest for a few months. I’m going to have to replenish the supply very soon.
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    Smoked cheese update

    Do you simply sprinkle the seasoning on the cheese? Do you use anything as a binder?
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    Time to smoke some cheese

    Looks great thank you for posting
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    Pulled pork vs chopped pork?

    Normally when I do pork butt I separate the muscle groups and then chop/slice across the grain into 1/2” or so thickness. I prefer this to shredded or pulled pork. Anyone else have a preference for pulled vs chopped?
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    Royal Oak Lump

    I have decided not to purchase any more Royal Oak charcoal. The last bag I purchased had small pieces, dust and chunks of concrete. I also found a chunk of bark that hadn’t completely converted to charcoal that for the world looks like beetle killed pine. I realize that it is impossible to keep...
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    Hello from Georgia

    Welcome from NW Alabama
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    Mistakes were made…..

    We opened a pack of the brined cheese last night. The texture is sort of velvety on the outside, it turned out delicious, probably the best I’ve done so far. Mistake number 1 was accidentally buying the 2 lb blocks, I will only be buying 2lb blocks going forward. Mistake number 2 was when I took...
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    What to do with pork chops instead of the usual cook methods?

    I use a couple of cans of sauerkraut, rinsed well. I put that in the bottom of the crock pot with a liner. Sprinkle the pork chops to your taste with Tony Chacheres seasoning and cook on low essentially all day, I will also sometimes toss in a pack of conecuh smoked sausage on top for the last...
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