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chef jimmyj's Recent Activity

  1. chef jimmyj replied to the thread Big'ol Brisket Done Hot-n-Fast.

    I find the divide on the subject of Fat interesting. Growing up surrounded by " off the boat, " and first generation Polish folks, these...

    May 25, 2019 at 3:58 PM
  2. chef jimmyj replied to the thread What kind of meat is this?.

    Yes...With brisket, the muscle runs horizontally, across the flat. Start at one end a slice across the grain. The average piece of...

    May 25, 2019 at 2:53 PM
  3. chef jimmyj replied to the thread What kind of meat is this?.

    Looks like a hunk of Chuck. Smoke 225 to 275 until an IT of 205 and or probe tender. Pull the Beef, add a lite sauce, if desired and...

    May 25, 2019 at 9:09 AM
  4. chef jimmyj liked JC in GB's post in the thread Weekend BBQ bash - need a plan.

    Yes I do thank you for asking...

    May 25, 2019 at 9:03 AM
  5. chef jimmyj replied to the thread Weekend BBQ bash - need a plan.

    Do you have the recipe you need?...JJ

    May 25, 2019 at 12:33 AM
  6. chef jimmyj replied to the thread SoFlaQuer's Finishing Sauce (For Pulled Pork).

    You want to moisten the meat, not soak it. 1 to 2 Cups per Butt is typical...JJ

    May 24, 2019 at 12:14 AM
  7. chef jimmyj replied to the thread CREATING A THREAD FOR A SMOKE (Everybody participate please).

    As much as possible, I like to watch a program start to finish. Even with multi part serials, we record them then Marathon the whole...

    May 23, 2019 at 7:56 PM
  8. chef jimmyj replied to the thread Cuts to make pulled pork.

    Whole Fresh Hams, in the grocery stores can be a challenge. If you are anywhere never a Mom and Pop Processor/Butcher or an Ethnic...

    May 23, 2019 at 7:06 PM
  9. chef jimmyj replied to the thread Cuts to make pulled pork.

    Considering the Whole Hog guys smoke until it's falling apart and Pull or Chop, nose to tail...That's your answer. Best choices, Butts,...

    May 23, 2019 at 3:44 PM
  10. chef jimmyj replied to the thread First attempt at 'Bacon Burnt Ends' - Meh....

    I have two Beagles and a Pit bull that would sit patiently while I trimmed the skin of each bite. We took nothing...JJ

    May 22, 2019 at 8:48 AM
  11. chef jimmyj replied to the thread Aged Beef Tenderloin.

    Butchers, Dry AgeTenderloins on the carcass. The spine protects the one side from drying out and a thick layer of Fat the inside...

    May 22, 2019 at 8:37 AM
  12. chef jimmyj replied to the thread Aged Beef Tenderloin.

    You say 60 says in the bag...So this will be Wet Aged? You will get it more tender, as long as the seal is intact. But it's my...

    May 22, 2019 at 2:04 AM
  13. chef jimmyj replied to the thread California’s backyard poultry flocks falling dead from highly contagious virus.

    Here is hoping it stays out of PA. My 8 girls and General TAO, our Cockrel just hit 5 weeks old and are nearly fully feathered...JJ

    May 21, 2019 at 11:46 PM
  14. chef jimmyj replied to the thread Need some expert advice!.

    I can't help, but it sure looks like a fine grill...JJ

    May 21, 2019 at 11:36 PM
  15. chef jimmyj replied to the thread Complete newbie question with smoke smell.

    Totally normal. The white smoke should lighten up to gray than blue. You really need to look into an A-MAZE-N AMNPS, Pellet Smoke...

    May 20, 2019 at 8:53 PM