Toggle sidebar

Recent content by indynick

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. indynick

    Drybag steak question

    Just hoping those darker spots don’t have an off flavor
  2. indynick

    Drybag steak question

    So I just did a 33 day drybag steak on a prime strip loin. I cut off all the pellicule(dry,black,crusty) them cut into steaks. However on a lot of them there is still a really dark band in spots. Is it important to get all of this out and leave nothing but red? I would lose a lot more of the...
  3. indynick

    2.5lb boneless, skinless breasts.

    That’s awesome! Yep I’m definitely for more of the Texas finish. How long do figure for those breasts to smoke and then finish in foil?
  4. indynick

    2.5lb boneless, skinless breasts.

    Hadn’t thought about tying together. I was just going to tie them individually.
  5. indynick

    2.5lb boneless, skinless breasts.

    Hey gang! Bought a 19lb bird and carved out the breasts. Ended up with 2 halves at 2.5 lbs a piece. I did remove the skin as well. The rest went into a stock pot no worries. Wondering if I should use butcher string to get them into a more consistent round shape or just lay them flat? All I’m...
  6. indynick

    First time beef Dino ribs. What to purchase?

    Plan on doing some beef ribs this weekend. Looking at other places especially Texas bbq joints it seems the cut I want is the 123A. That’s the plate rib portion and not the chuck portion. I spoke with 3 local butchers today and they had no clue what I was talking about. They asked if I could...
  7. indynick

    Brisket in Kamodo?

    So I purchased a pit boss kamodo a few months back. I use the crap out of it for grilling but have not yet used it for smoking. For that I still use my vertical charcoal which is a champ. I’d love to try a brisket in it but it just seems to cook really hot. Wondering other experience with long...
  8. indynick

    Super bowl prime brisket.

    Picked up a nice packer brisket from Costco. It’s been quite a while since I’ve done a brisket. I’ve never done one of these before but it’s got a lot of marbling and the point and flat are very close in thickness. In the past I’ve separated them but I’d like to try it whole. Just wondering how...
  9. indynick

    Summer sausage with smoke going the whole time

    Getting ready to start a batch. I currently have a charcoal smoker so essentially smoke would be on the whole time. I know for the first hour your not supposed to have smoke going so the casings will dry out. Would it still work out ok? I really don't want to put them in the oven as mine will...
  10. indynick

    30lb propane tank

    I have not bought a tank yet. I have seen plenty of 40# tanks on Craigslist as well if it makes more sense
  11. indynick

    30lb propane tank

    Searched but turned up nothing. I’d like to do a smaller RF build big enough for a packer brisket or 2 butts and thought a 30lb tank would be perfect. Does anyone have any links to a build possibly? Or a similar style?
  12. indynick

    UMAi Summer Sausage

    So I noticed in the ingredients list that it has hickory flavored smoke powder in it. Would it be to much with that and smoking the SS on top of it?
  13. indynick

    UMAi Summer Sausage

    Is this the SS mix that is available on Dry Bag's website?
  14. indynick

    UMAi Summer Sausage

    These look great! Is this the SS spice blend that is available on their website?
See more
Top Bottom
Back
Clicky