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Recent content by fullborebbq

  1. fullborebbq

    Secrets of Meat Curing and Sausage Making...

    Great posting! thank you for the info.
  2. fullborebbq

    The Sausage Maker Poultry Brine mixing directions

    Thank you Dave! I think this part of the post says it all. "At first sight it may seem that there is an excessive amount of nitrite in water. The answer is that only a small percentage will be absorbed by meat during the immersion process. " When it says it will cure 100 lbs of meat it is...
  3. fullborebbq

    It's a GUIDELINE not a Rule!

    I agree GMC. I was just pointing out that starting IT makes a big difference in cook time ( maybe I used a bad analogy) I was just stating 65 degrees as a (room temp). I see many times where people say to let the meat come to room temp for an hour or more. ( I realize the meat IT will never get...
  4. fullborebbq

    It's a GUIDELINE not a Rule!

    I would assume these approximations also include a certain starting internal temp as part of the equation. Obviously a pork butt started at a IT of 34 degrees will take longer than one started at a IT room temp of say, 65 degrees. If I am in accurate on this analogy please advise us.
  5. fullborebbq

    WHATS YOUR "GO-TO" BURGER??

    I will have to go with a 80/20 chuck blend, no fat no flavor! Nice Brioche' roll or Martin's Potato roll. Coopers sharp American cheese is great or a good cheddar. Ketchup, lettuce, tomato, BB pickle chips and Hellman's mayo(Northeast thing). If I am in a sweet mood, Mirical whip salad dressing.
  6. fullborebbq

    I got Nuggetized today

    Great looking Salmon!!! Point for sure. How did you prepare them for the smoker??????
  7. fullborebbq

    Started build. Got a few questions.

    As for the holes start with a drill and use a pair of tin snips if you do not have a large hole saw. A jig saw will also do the job. as for the chimney I used a 4" to 3" duct reducer and made the rest of the chimney out of 3" double wall. I made a 4" hole and then I cut the 4" reducer every...
  8. fullborebbq

    Chuck roast cook

    You got me! Not going to hijack the thread, will start a new one with pics. 18 hours left out of 30 on the chuck roast as i type.
  9. fullborebbq

    Chuck roast cook

    Wow! looks great. I have been wanting to do this for awhile now. Your post has inspired me to go for it! Might have to do a cold smoke before the SV.
  10. fullborebbq

    Bone-In Pork Roast - The Savory Way!

    Outstanding looking plate of pork! Will have to try that sauce, it sounds delicious. Big Points for sure!!!
  11. fullborebbq

    STL and BB

    STL will take a bit longer than the BB. 3-2-1 for STL 2-2-1 for BB. Mesquite is a strong flavor for ribs, but of course personal preference is yours.
  12. fullborebbq

    Tuscan Soup and Garlic Parmesan Biscuits

    No words needed!!!!
  13. fullborebbq

    When a friend asks for ribs...

    Great job! They look yummy!!
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