Recent content by pit 4 brains

Just a quick question.. Do you have any experience with side fire boxes and burning actual wood splits? I see you are in SC and upstate at that. Start finding a good source for hickory, oak and possibly even maple when harvested at the correct time. You can learn temp control with charcoal of...

Welcome to SMF! That is a SMOKIN deal you got on that offset! With good fire management you do all sorts of cooks in there! You can wire wheel the rust off. Paint outside only with Rustoleum High Heat or, if you have the resources, get it sandblasted and powder coated. Clean the rust from the...

It is reactive to acids and bases. Apparently this is the first time I have had the actual meat physically touch the aluminum while curing. In times past, if I don't use my plastic tubs, I simply put a SS rack in the pan, no problems. Even the little bit of liquid that drips in the aluminum pans...

La Victoria Salsa Brava (HOT). Used to eat it in AZ with chips, cheese crisps / quesadillas and on a avocado half with cracked pepper and kosher salt. Can't find it here in SC as of yet and it is stupid expensive on Ama...

Nicely done. I agree the 0-400 works great on chicken, especially wings! I also do my bacon the same way when doing burgers. Cold bacon on copper mat, turn on smoker, on the way to 450 the bacon gets done right before the burgers go on. By far an excellent way to get smoke on before cooking through.

Up to now, yes I do. This particular one came from the dollar tree. Two pack for $1.75. I cook out doors 4-5 times a week so I use a lot of pans to help keep my smoker clean and for panning butts, triskets etc..

I have cured a lot of bacon, pastrami, roast beef, etc. and I have never seen this. I cured up a single pork belly using my regular recipe for belly: By weight.. 1.5% salt .75% dark brown sugar .25% pink salt (#1) I like to convert to g/Kg to measure with a 1.53Kg belly, I used @15g/K= 22.95...

That's a good recipe right there. Very close to mine. I like to add some (~1TBsp)of freshly ground comino mix. It's strait up cumin and black pepper. I pulverize it in a mortar and pestle right before adding to the marinade. A little fresh cumin goes a long way. The annatto paste will add the...

If you still have it, you may consider what I did. I kept the big cardboard sides from my backyard beast and I use them to lat my grates on when they need a cleaning with easy off. They absorb the overspray well and dry out in no time. I've gotten three cleanings on panel so far. But you are...

Use miracle whip then. I have no recipe for slaw other than this. Put some mayo in a bowl, taste it. Add sugar a little at a time and taste often until its to sweet for your liking. Add ACV a little at a time and taste until you get the perfect ballance. S&P to taste.. Now, when nobody's...

After further inspection, it's 10 lbs. with 4 bones. I can't wait to put this on the Reccy. Thanks for all, I'll set it up for dry aging tonight and cooler my beers.

That's why I was thinking about busting it out naked in the air. I may have mislead you'all with the packaging but it's just on the foam plate and plastic wrap around. Not the best environment IMHO. That looks absolutely vac sealed and devoid of air. I would not have a problem if it were like...

Got my 8 lb. 4 bone roast at Food Lion today. I get one every year but never this soon. I doubt they slaughtered the cow yesterday so I know the meat is on the clock. I have done the fridge "dry aging" for 2-3 days before but I'm a little skeptical about doing it for 6 days. My thoughts; Season...

I second this. I have a Reccy and it is 100% better than the other pellet smokers I looked at to include Traeger, Pit Boss and even the Weber to my dismay, because I am a Weber die hard. IMHO it's probably beyond economical repair. Unless you have a unique model that is worthy of...

Well my thought was it would be just a bragging right thing. Non the matter. Most everyone besides my neighbor has other plans. Less for me to deal with and I have to work Monday morning anyhow. We'll have a good time no matter what.