Recent content by ralphster

  • 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. ralphster

    Brine ?

    Those looked very good. I've had the same problem with Chicken skin coming out rubbery. I read somewhere that you can crisp the skin in the broiler for a couple minutes or throw them on the grill and do the same thing. Maybe someone else knows a trick or three? EDIT: I forgot the initial...
  2. ralphster

    Holy Smokin' Catfish Battle

    My Man! Thanks be unto you.
  3. ralphster

    WSM - I've Joined the Cult

    You're going to LOVE your WSM. I named mine Delicious. I'd recommend a book by Gary Viviot called Low & Slow - it's basically written specifically for WSMs. Great to see another Chicagoan with a WSM. I'm on the NW side in Albany Park.
  4. ralphster

    Holy Smokin' Catfish Battle

    Anyone have or know the recipe to the Cowgirl Brine? I've got 4 lbs of salmon I want to do for Mother's day. Will trade rub or other brine recipes - PM me with what you'd like. Thanks
  5. ralphster

    New to Smoking

    Welcome to the forums New! I got started just over a month ago and am in the same boat you are - addicted. Good thing there are plenty of upgrades and people around here who know enough about them to point you in the right direction. I've smoked salmon before but did not get the results I was...
  6. ralphster

    Good Deal on WSM

    You're gonna love your WSM. Bought mine based on information I found here and I have been totally satisfied. I will 3rd the Low & Slow book by Viviot. His writing can come across as crass at times, but his information is spot on and though the book comes with instructions for grills and...
  7. ralphster

    New to wireless thermometers

    I picked up the Maverick ET73 with the two temp probes. My living room is maybe 50-60 feet from the smoker and I've had no trouble getting signals. We live in a 3 story brick walkup too, so the signal is going through brick walls. I love having one probe on the bottom grate telling me smoker...
  8. ralphster

    Recomended Smoker

    Hi Lee! I joined these forums in the same state you are right now: Hungry to make some great smoked food yet casting about for how to do it right. After a lengthy search (internet, specialty bbq stores, big box retailers) I settled on the 22/5" Weber Smokey Mountain...
  9. ralphster

    Old Dominion

    Welcome to the forums. I see by your hobbies that you and I already have a lot in common. There's a wealth of information here. Don't hesitate to ask questions and don't feel left out if you don't get a quick response - like good meat, some things take time.
  10. ralphster

    Smoking a Ham for Easter

    sosanm, I use this glaze when cooking a ham: 1 12oz can Coke Classic 6oz Pineapple Juice 1 tbsp ketchup 1 cup (packed) brown sugar 1 tsp ground cinamon 1 tsp ground clove 1/4 tsp cayenne pepper (optional) Add all ingredients in a small sauce pan and stir to combine. Bring it to a simmer over...
  11. ralphster

    Drying Cilantro Question?

    You will find that dried cilantro does not have the same flavor as fresh. Athabasker's note about chopping them up putting them into an ice tray, mixing in a little water and freezing them is a good way to retain most of the 'fresh' cilantro flavor. I normally keep cilantro and most other...
  12. ralphster

    trying to start business

    I would approach whatever food service rep is currently supplying the bar and grill you'll be cooking out of first. Two biggest companies in my area are US Foods and Sysco. Aside from that you could try costco or sam's club.
  13. ralphster

    Why do you post on this forum?

    dnovotny: Your first step is to decide which forum you want to post in. For the sake of this we will use "Beef", which is located in the "Smoking Meat (and other things)" section of the site. When you click on the "Smoking Meat (and other things)" Section it will bring up the various boards...
  14. ralphster

    Chicken in Fridge

    njsmoker: Fresh, raw chicken can be kept in the fridge for up to two days. Link here: http://www.fsis.usda.gov/factsheets/...ocus/index.asp Scroll past the history/info till you get to "How to handle chicken safely" part. BRINED chicken is another matter, as the cure helps prevent spoilage...
  15. ralphster

    Fruit woods losing flavor

    @ Wheat State Smoke: "Green" wood is just that - relatively recently cut wood that has a higher moisture content in it - which can produce off flavors if used to smoke meat. @ Smokin Relaxin Steve: You sir are hilarious.
See more
Top Bottom
Back
Clicky