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Recent content by david r

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  1. david r

    Suggestion on New Smoker

    Guys, I think it has come time for me to purchase something new for my smoking needs. I have a cheaper charbroil cabinet style electric smoker and I have made some great meals with it. But the temp is becoming very hard to control and it is getting beat up. For the level of what I cook...
  2. david r

    Reversed Grilled Porterhouses and Mexican Corn

    They look good, but I have never gone indirect with steak. I usually cook um off 4 minutes each side on the grill on high heat, or use a cast iron inside, do 2 minutes each side and pop in the oven for a few minutes. The benefit of indirect just to get more smoke flavor?
  3. david r

    Boudin Stuffed Pork Loin

    Impressed! very, very, impressed!
  4. david r

    First Butt Help

    Al is spot on. The 2 5's will be a lot faster to cook. Should allow you to get a lot of tasty bark! Maybe mix it up and go with 2 rubs? just a thought.
  5. david r

    From Scratch Reuben Fatty

  6. david r

    Ground Turkey Meatball Question

    I would go with a higher temp here, get some smoke taste but not lose a lot of moisture. Maybe 275 for 30-45 minutes. Sounds like a fun dish. I agree, baking is boring! get um up to 160 like Al suggests.
  7. david r

    30 day dry aged rib roast...

    That may be the most impressive cut of meat I have seen on SMF. Whoever got to share in enjoying that is damn lucky.
  8. david r

    Grinding a Corned Beef Point

    So I went for it. Not bad. the texture is different from a regular burger but I liked the taste, I made a couple of the CB Burgs and used the rest for Corned Beef Hash on St Pats for some guests. Was a fun experiment.
  9. david r

    First Corned Beef wet brine question

    wet brines use more cure, lots of people mix up wet and dry. If your dry curing you use way less curing salt.
  10. david r

    Rathbun Family BBQ Rub

    Looks like a nice straight forward rib rub recipe.
  11. david r

    Grinding a Corned Beef Point

    I bought a bunch of these corned beef points at the store the other day, got um for $2 a pound with the holiday and all I was thinking of making a Rueben Burger by Grinding a point and pressing the meat into burger patties. My question, is does anyone have experience grinding corned beef...
  12. david r

    First Attempt Chicken Lollipops

    Very impressed with the presentation. sounds amazing.
  13. david r

    Hello from the Philly Suburbs

    Best of luck. Pellat grills are pretty awesome. Lots of functions with awesome results. Cheap fuel as well.
  14. david r

    Another hot Italian

    Fried some up today. Garlicky for sure, but it is good! I will try your technique of using the sheet pan in the fridge. Thanks for the tip!
  15. david r

    Hello! Newbie here with some questions/concerns

    Good Questions I use a cheap thermometer I bought on Amazon that is fine, but you get what pay for. I am sure it will break soon. A good one will be more accurate and durable. I had a good one but I left it outside and it snowed. You will probably have seasoning instructions, nothing...
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