Toggle sidebar

Recent content by tomlc

  • 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. Who all has smoking plans this weekend? I do! I do!

    Who all has smoking plans this weekend? I do! I do!

    • tomlc
    • Album
    • Comments: 0
  2. tomlc

    Who all has smoking plans this weekend? I do! I do!

    Nuttin' special here. Just a few overstuffed fatties. The "healthy eaters" requested a turkey fatty so I'm attempting one for the first time. I stuffed it full of spinach, mushrooms, provolone cheese and onions. The devil in me insisted on wrapping it in a bacon weave. We'll see how it goes. The...
  3. 20170704_101311.jpg

    20170704_101311.jpg

    • tomlc
    • Media item
    • Comments: 0
    • Album: Who all has smoking plans this weekend? I do! I do!
  4. tomlc

    Newbie from South Carolina

    I know Union County quite well. But I guess we're a little too far apart for routine recipe testing.
  5. tomlc

    Newbie from South Carolina

    Welcome from The Lowcountry! What part of SC do you call home?
  6. tomlc

    Hot Smoking Uncured Pork Shank

    Thank you.
  7. tomlc

    OK GUYS & GALS! WHAT DID YOU GET FOR CHRISTMAS?

    Santa brought me a Vollrath 9qt chafer, 4 "bradley" racks, a new vacuum sealer, 20# of A-Maze-N pellets, a humongous prep pan, a full-length apron and a new rifle. Life is good.
  8. tomlc

    Hot Smoking Uncured Pork Shank

    I got my heat under control and held at 225F for the past two hours. At the 4-hour mark I hit my targeted 180F IT. They're now resting, covered, and I'll vacuum pack them to hold until I'm ready to use them for cooking. I hope they taste as good as they look. But I have to wait a few days before...
  9. 20161226_145623.jpg

    20161226_145623.jpg

    • tomlc
    • Media item
    • Comments: 0
    • Album: Hot Smoking Uncured Pork Shank
  10. tomlc

    Hot Smoking Uncured Pork Shank

    While I'm waiting, this seems to be a good time to grab a cold beer and "taste test" some cheeses I smoked a few weeks ago. I mean I need to perform quality control techniques. Right?
  11. tomlc

    Hot Smoking Uncured Pork Shank

    At two hours my IT is 158F, I've got nice color and the outer flesh is beginning to shrink and fat is rendering. I planned to get to 180F IT before removing from the kettle.
  12. 20161226_132834.jpg

    20161226_132834.jpg

    • tomlc
    • Media item
    • Comments: 0
    • Album: Hot Smoking Uncured Pork Shank
  13. Hot Smoking Uncured Pork Shank

    Hot Smoking Uncured Pork Shank

    • tomlc
    • Album
    • Comments: 0
  14. tomlc

    Hot Smoking Uncured Pork Shank

    I've seen very little posted here on this topic. So I'm gonna go out on a limb here and share my first attempt at this cut/method. I want these to make my black-eyed peas for New Year's Day and I wanted yo do it all from scratch. Hopefully it will work out! I brined the shanks in water, salt...
    • tomlc
    • Thread
    • Replies: 5
    • Forum: Pork
  15. 20161226_130154.jpg

    20161226_130154.jpg

    • tomlc
    • Media item
    • Comments: 0
    • Album: Hot Smoking Uncured Pork Shank
See more
Top Bottom
Back
Clicky