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...
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?
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...
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...
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...
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!
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.