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Recent content by slipaway

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  1. slipaway

    Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple

    Here is a simple, easy, quick sauce that can do in a pinch. Not fancy, but works.
  2. slipaway

    First Bacon Attempt wIth BB

    I put the meat in the bag first and then put the rub on each side, in the bag. No loss. Also, I run my vacuum sealer for about 5 seconds to get a lot of air out and then stop it and just hit "seal". Sort of a cross between vacuuming and not but it works for me.
  3. slipaway

    Hello from Boston area

    Where in the Boston area? Are you a judge for NEBS or KCBS?
  4. slipaway

    Sapressata

    A friend asked me how to smoke Sopressata. He claims that his dad would smoke it (not cook it) then freeze it and it would harden up in the freezer. He says he is from Calibrese Italy and they are the only ones who smoke their Sopressata. I can't help him since I don't cold smoke, but he is...
  5. slipaway

    Yeast Shortage?

    Same here. Only found 1 yeast cake at 1 store - all jars and packets were gone. Don't know what the issue is but, like you I had a hankering for bread and pizza.
  6. slipaway

    I have a horizontal offset stick burner. What are you looking for by the way of tips?

    I have a horizontal offset stick burner. What are you looking for by the way of tips?
  7. slipaway

    Brisket wrapped in Butcher paper

    Thanx for the quick reply.
  8. slipaway

    Brisket wrapped in Butcher paper

    Until now I have finished my briskets without wrapping them and leaving a Smoke Temperature gauge inserted in the meat starting at about 4- 5 hours in. I am considering wrapping them in butcher paper for the last few hours of smoking and am concerned as to inserting the temp. gauge through the...
  9. slipaway

    Finding wood for smoking in Mass.

    Unfortunately I have had to use Lowes and Bass Pro Shop for my wood also. I have resorted to using a little more charcoal and not all wood for my smoke. You need to be careful when you buy large quantities because they may put some pine in to get a full load. That's why I have been using Amazon...
  10. slipaway

    Next Day Brisket

    WRAP UP To all. Thanks for all the helpful suggestions. Last Saturday I smoked the 3 briskets to 200 IT; let cool slightly; double wrapped in foil and put in the fridge for an overnight rest. Sunday my friend took them and, leaving them in the foil, reheated in a 300 degree oven for about 1 hour...
  11. slipaway

    Next Day Brisket

    Thanx Justice, I am giving him the following instructions (since I won't be there). "Leave Briskets in foil and put into a 275 degree oven until they reach 155-160 IT. This should take about 1 1/2 - 2 hours. Remove from foil and make sure to slice ACROSS the grain." Think this works? Thanx again
  12. slipaway

    Next Day Brisket

    Scott, Question - This may sound dumb but when you say to reheat to serving temp do you mean the 200 IT originally or some lower amount that the brisket would have cooled to before eating? I have not had to reheat briskets before. Thanx
  13. slipaway

    Next Day Brisket

    Thanx Will do Slipaway
  14. slipaway

    Next Day Brisket

    Thanx for the come back. I am worried about them drying out. I recently did a brisket and had to wrap in foil, towel and into cooler for over 3 hours due to the fact that it finished way too early. It turned out a little dry and I am trying to make sure that this doesn't happen again. Thanx...
  15. slipaway

    Next Day Brisket

    I am smoking 3 briskets for a friends party and I need to do this the day before his party. Was planning on cooking until about 190IT. Wrap in foil and refrigerate. Next day, leave in foil and put in a 225 oven for an hour or so. Does this make sense? Will save any au jus for them also. Thanx
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