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Recent content by geigs

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    Breakfast ribs

    Hello everyone, havent asked a question in quite some time, but I am trying something new. I ate at a pancake house here iin MN and they had breakfast ribs on the menu - straight up tasted like bacon on the rib, it was fantaastic. I am trying to replicate the food. I can't find any info out...
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    Easter ham

    I have been soaking now for a few days, I'm wondering since i have smaller chunks of meat if I should take them out earlier so they aren't as salty?
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    Easter ham

    I couldn't find anything to use to inject the pork so I cut the bone out. Probably not the best idea, but I had to do something. Anyway, I have three 5-6 pound roasts now. Will soaking in the brine for 2 weeks be too long?
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    Easter ham

    and this Stich Pump is easy to find?
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    Easter ham

    Bone sour? what is that? Is it becasue this leg is on the larger size that something like that can happen?
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    Easter ham

    Is 10-14 days in this solution good enough? I want to make sure it's cured through. Having never used Tender Quick before and seeing so many different receipes a guy just doesn't know.
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    Easter ham

    Hello all- Question for the masses. I am going to cure and smoke my first leg to make a ham for Easter. I did my first bacon a month ago or so and turned out fantastic. For this project I am trying to find a little information. I found one recipe that uses Tender Quick with a 3 cup for 2...
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    Brinkmann Cimmaron Mods

    I used very similar mods on my brinkmann Smoke-n-Pit with great success!
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    Drum Smoker

    Yes, let's help a SMF brother out! And it's a good thing, I couldn't find a horse to beat...
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    Drum Smoker

    I like it Ultramag...now that it was explained to me a bit better. Sure would like updates and if you put it together, how it went and how the food is! Have a good one! ~g
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    Drum Smoker

    excuse my ignorance, but how does that thing heat for 12 hours without adding fuel at 250* And if you add enough fuel to it to last that long, how does it NOT burn your food up - you are cooking over direct heat rather than indirect Am I missing something?? I've never been accused of being...
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    Anyone awake?

    Hello smokers! working a smoke right now - 1:38 my time here in MN (i'm off tomorrow) I didn't have a lot of time to prepare my Butt tonight - wife called and said we were having people over on Saturday and she wanted some pulled pork...I got her on at 6pm and the temp is now 166* almost...
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    15# Turkey

    Thanks Chad...maybe I will just rub it and go from there. I also have some injector stuff I want to try, my wife grabbed it for me awhile back - a butter garlic sauce, maybe I will try that as well! Have a Happy Holiday everyone! ~geigs
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    15# Turkey

    Quick question; If I have a frozen bird that has an 8% solution already, do i still brine it?
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    15# Turkey

    Cool - I have a 5 gal bucket to use! I will give it a go, I have Jeff's article printed out and will start getting the bird thawed and ready - If I can figure out pic's I will do that as well. Thanks again!
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