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Recent content by LOW_IN_SLO
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Would check these things without knowing your specifics:
1. Is your BBQ thermometer different from your meat probe? If so, check the BBQ thermometer.
2. Are you bringing your sausage straight from the fridge? Usually will take a considerable amount of time to bring to temp if starting meat temp...
After your first cure, rinse the bacon thoroughly, discard brine and pat dry. Get the sugar of your choice eg. brown sugar, and apply ~2% of weight of the bacon evenly. Set the bacon back in the container for a week flipping a couple times. Take bacon out, do not rinse, discard liquid and place...
You're correct. Traditional bbq and therefore brisket should be able to stand alone without sauce. Sauce is an optional condiment per se. In the case of burnt ends, the light toss in butter/beef tallow with rub or light sauce seasoned with rub is to be able to put them back on the smoker and...
Hard to pick just one for me but agree with cptnding on the standing prime rib roast (bone in). Tied at the top for me would be plate short ribs and whole tenderloin smoked and reverse seared. Just depends on what you're in the mood for.
Is it that you don't want to use store bought BBQ sauce or are you not wanting to put any sauce on them at all?
Recommend reserving 3 Tbsp of the dry rub you use for the brisket. 2 Tbsp for a spritz during the cook, and 1 Tbsp mix with a 1 Tbsp of brown sugar. Cube your burnt ends when done with...
You sure this wasn't pre-brined or cured? Last pic you posted looks like pastrami plus the trim job on the brisket fat looks a little like the brined and bagged corned beef briskets. What was the weight on the tag?
I veiw ovens in a similar way to coolers... insulated and sealed with the added advantage of being completely sterilized every time it's used. I credit this with never seeing mold, yeast or mildew in a regularly used oven. Regularly do 160 F timed oven cooks that turn off after a few hours for a...
I agree completely. Injecting bone-in pork butt is even mandatory for food safety in certain situations. At what point does the bone to meat ratio demand a change in the salt and cure percentages? I'm not sure.
Pops cure is lighter and slower and won't give you that deli meat texture and I'm...
Both pistachio and olive wood are great for smoking. Both very versatile. I have a chord of pistachio, coastal live oak (red oak) and apple. With the pistachio and apple, make sure to knock the bark off, tends to be bitter.
This batch I'm sticking with my usual yellow mustard slather and dry rub that I'm always tweaking then hot smoked around 275 degrees with pistachio wood:
2 Tbsp Kosher salt
2 Tbsp brown sugar
2 Tbsp black pepper
1 Tbsp Hungarian half sharp paprika
1 Tbsp spanish smoked sweet paprika
1 Tbsp Home...
Yeah, maybe I'll weigh the bones on this batch. One would think there would be some type of gold standard formula to cure ribs by weight. Pops cure sounds great but would not work if you were limited on time or wanted to do a dry cure. Only thing I found from Ruhlman or Mariansky's books was a...