Recent content by Hamdrew

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  1. Hamdrew

    Pork butt smoking times

    Some of it is preference. I like them better and barkier at 250-275*F, but at work we go 12hrs unwrapped at 205*F (i.e. soft bark) Roughly separating the muscle groups is another option instead of fully pulling. Put some water and those chunks in a loosely covered/cracked skillet and will get...
  2. Hamdrew

    Smoking With Corn Cob Pellets: Pulled Ham

    Probably my favorite food, and that looks good. This is the first I'm hearing about corn cobs and now have to do some research.
  3. Hamdrew

    December Throwdown

    Tasso-esque Butt acceptable? Ham Steaks (from said "tasso") ?
  4. Hamdrew

    Holding whole butts at 135*F overnight vs. refridgerating and reheating

    Yes, this is for a restaurant. The breakdown of connective tissue is the main concern. Ho These are two inch pork steaks served with only a spoon. We do hold them during the day at 140*f. Was hoping you'd reply to this, thanks!!
  5. Hamdrew

    Holding whole butts at 135*F overnight vs. refridgerating and reheating

    Thoughts, downsides (including health risks etc)? We are considering it. I am of course in favor if for nothing else other than experimentation. Holding 2" pork steaks overnight at the same temp is also on the table (though it is rare we don't sell out), vs. cooling and using for chili and...
  6. Hamdrew

    What Beer Did You Drink in High School?

    Bull Ice at 8.2% was still immaculate compared to slightly weaker; Steel Reserve, Natty Daddys when those came out.
  7. Hamdrew

    What Beer Did You Drink in High School?

    Dad used to let me sip his very occasional (holiday) Guinness Draughts but usually Extra Stouts, Uncle's Sierra Nevada (SNPA) 12-13 my first full finished beer i snagged after a party and somehow drank was a SNPA (Needless to say, about 10yrs after this I was buying SN Celebration by the case)...
  8. Hamdrew

    My Buckboard Attempt

    so are you hot smoking it? I have done that quite a few times and its always good
  9. Hamdrew

    Hot Smoked BLTs

    Stronger than my cold-smoked maple bacon has been, but not by much. I am cold smoking some right now actually and considered glazing it periodically with syrup, but decided against it
  10. Hamdrew

    Hot Smoked BLTs

    This went very well and better than expected. Smoked a little piece of maple sugar cured belly at 225*F for 3hrs with mesquite and cherry, wrapped with some maple syrup to finish enough to slice the corner for sandwiches The fat was melt-in-your-mouth, but the meat itself was a little...
  11. Hamdrew

    Bacon wrapped hatch chili meatloaf

    that is my kind of fatty
  12. Hamdrew

    Mushroom, Bacon, Swiss, Chuck Sandwiches on Ciabatta

    3hrs of mesquite and cerry smoke on this ~3lb chuck. Tuscan herb seasoning Chilled, sliced very thin, layered in a deep brownie pan with a tiny bit of stock at 205*F for 4hrs. Very difficult to pick up a slice without disintegrating Sliced some maple pepper bacon- Mayo, malt vinegar...
  13. Hamdrew

    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    I was just confused as to why TQ is ever still used, as well as nitrates in hot dogs and vegetables etc. @Fueling Around gave the answer I was looking for re: other required additives. @PolishDeli I realized that the human body is at play, is what I meant by my previous comment "in vivo could...
  14. Hamdrew

    OKJ Highland Baby Back Racks Amount?

    I don't think anyone answered, but yes you can wrap/crutch fine with a rib rack. That said, you can also just stack them on top of each other at that point. Since they'll be nearly falling apart, putting them back on the rib rack can become problematic. You may want to take them to finish...
  15. Hamdrew

    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    Yes I am serious, I THOUGHT- as in past tense- before you corrected me (and thank you for that correction). Because of this quick search/study- The bioactivity of nitric oxide is partly regulated by its rapid oxidation to nitrite (NO2−) or, in the presence of oxyhemoglobin, to nitrate (NO3−)...
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