Recent content by InstinCure

Does this need to be a common Thanksgiving dish?

Looks great to me! Are there issues with cold weather and pellet smokers? Besides somewhere far North or mountainous and that level of snow/cold. Part of me looks forward to easy low temps, smoking in the snow, but could see it being problematic for anything involving electricity

Gave me nostalgia , too. I've done bacon rib rings a few times but has been years now. Never stuffed one though! I've always wanted to do crown roast with spares that still have the belly attached.. I bet a bacon rib ring would be a nice presentation vessel for serving belly bacon burnt ends, too.

Thanks! Wrapped the ham steak after 6hrs, the smoker was definitely dipping below 200. Really happy with everything except the kinda bland bark on it. Much better for lunch today frying/ smashing a few chunks with some rub

Weather permitting I am looking forward to trying my hand at this Sunday. Cheers!

The flap and thinner trimmings sometimes becomes a take on the McRib with quick pickle/pepper/onion relish. The meaty brisket bone strip is my favorite part of the pig, I think. Smaller chunks of that brisket strip when buying packaged Rib Tips might become a rub/brine experiment, or used for...

Heavy duty saran wrap instead of foil or paper to finish, don't unwrap just straight into a warmer. You can use Sternos/canned heat/chafing fuel and disposable pans to keep warm or reheat. Setting them up like a double boiler or steam table can keep temps consistent. How many can you cook at a...

Snagged a discounted $5/lb pack of beef ribs on the sell by date Thursday and threw them in Pop's brine with pickling spices. The "half butt" went into its own last Sunday with a couple dried cayennes. Hickory chunks and grocery store brand briquettes on sale for $5/16lb a while back on my PBX...

Looking forward to the details/categories! My PBX has yet to see any Turkeys..

First things first, I said it in your other thread but check out the hot smoked bacon forum, Pop's brine in particular, and get some prague #1 or insta cure either online or at a local butcher shop. I've tried lots of weird scoring ideas on the fat. Hasselback/jacketed both rolled and hung in...

There is a difference in every muscle fiber being pulled apart, doing a rough chunky chop, or that kind of "chopped pork"

I like it chunky too. Definitely helps for reheating. There's bear claw things to shred, some use forks. Somewhere in the Carolinas (I think) it's a regional thing to chop so fine they brag about it being mixed with the wood dust from the chopping block, LOL. I don't think "supposed to" exists...

You could try wrapping just the butt in foil vs the whole pan. Did you add the "soup" back in? That is more important than all the jelly fat/connective tissue you see when pulling. The more you shred it, the more evenly fat coats each meat fiber, means less super juicy bites into large in-tact...

He has said ton about what works. Without a stoker I am pretty sure he uses one single bottom vent and the top vent to keep very steady temps. As long as the air pressure is positive, do whatever works to keep the smoke clear/blue and fire burning cleanly.

I bought a lightly used used 18" years ago with a very bent door. I eventually thought of simply using a folded sheet of aluminum foil on the inside of the door Even before that, it gave me many many great cooks. Only compromise was not being able to open the door, but lifting the whole...