Recent content by shegriller

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  1. shegriller

    My W.S.M. Plan

    First off - I this is my first post for a long time. I applaud you for "thinking outside the smoker" and selling your product. First thing that jumped out at me: You are not charging enough. And I don't mean "your time is worth more $" "consider the cost of the rub, foil, gas/electricity" etc...
  2. shegriller

    A real long shot for smoking grilling Buche or Pork Stomach

    Thanks so much Bearcarver! I think I will send her with a note on Friday when she goes to the market. RW Willy - that's pretty funny and what usually happens with 'mystery meat' in the freezer! I don't think I'll forget whats in this bag tho - the bag is the brightest shade of pink I have ever...
  3. shegriller

    A real long shot for smoking grilling Buche or Pork Stomach

    What should I have her ask for - in Spanish? She sells tacos at her son's pee wee football games every Saturday and picks up her meat on Friday. Thanks much if you or anyone else knows!
  4. shegriller

    A real long shot for smoking grilling Buche or Pork Stomach

    A friend at work went to the Mexican meat market to pick up some meat for herself. I asked her to pick up about 5 pounds of PORK BELLY for me so I can smoke some bacon after curing. Her second language is Spanish, her first English and I think something got lost in the translation and I ended...
  5. shegriller

    Why trim to St. Louis Style?

    I used to think it didn't make that much of a difference either, but it does. The ribs cook more evenly and visually, they look better. Plus, the 'trimmings' make for nice little snacks. Removing the membrane allows rubs or marinades to penetrate better. The meat is more tender without it, too.
  6. shegriller

    BBQ Chicken Marinade ???

    I usually use what ever I have handy. A citrus marinade could include, lemon, lime and orange juice and maybe a grapefruit if I have one laying around. To this I add garlic, fresh or powdered, a splash of soy sauce, kosher salt, some 'box of wine' chardonnay, plenty of fresh black pepper...
  7. shegriller

    I have sinned beyond redemsion

    We've all done this to some poor cut of meat or a poor chicken. A few years back, my BIL who fancied himself as some kind of grill pro (he used gas) took a rack of baby back ribs I had lovingly marinated overnight for the family get together. Mind you - we were really poor living hand to mouth...
  8. shegriller

    First Brisket - Great Taste - Could be more tender

    Here's a chick answer. I clean mine every time I use it. The old adage that the leftover bits from last weekend's offering add flavor is frankly - kind of gross. My grids have a kind on non-stick coating and scrub well in a sink of very hot water and soap. In the actual grill, I line areas...
  9. shegriller

    My county fair entry in the pork ribs contest with pics

    Hello again! My ribs took 3rd place! Not bad for a first contest. I had 25-30 other competitors so I feel pretty good! The next contest will be a less dense rub and a longer brine. They did come out really well and I am glad! Thanks for all the kudos - except now I have officially caught the...
  10. shegriller

    BBQ sauce pressure canning question...

    I admit, I have been canning my BBQ sauce for years in a water bath canner. Your times are close to what I use at 10 lbs of pressure. I have to confess, my sauce recipe is in my head and so far, no one has died. I have never used citric acid when canning other than using it with fruits that I...
  11. shegriller

    Pork Loin on the grill

    The poking holes and placing fresh garlic in the holes makes for bitter meat. I've learned the hard way doing this with both pork and beef. I agree - 160-165 is way over-cooked. I would imagine it gains another 5-10 degrees just resting. My God! Will someone buy this man some potholders...
  12. shegriller

    My county fair entry in the pork ribs contest with pics

    It cooked a little higher than I would have liked 300-325 on the factory gauge. It's about 10 degrees off after I calibrated it with a digital thermometer. I left off that I mopped it with a honey tomato BBQ sauce before putting in the foil. I didn't want it to be over sweet or over salty so I...
  13. shegriller

    My county fair entry in the pork ribs contest with pics

    Our fair has offered a contest for grilled ribs for a third year in a row. This is the first time I have competed - not too many chicks at this one! Turn in time was in the middle of the day and on a Wednesday so I am expecting a lot of retired guys and hopefully some gals as my main...
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