Recent content by wailord
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Vegetarian Pulled Pork
To be honest, I am not a vegetarian, but I really am interested in your recipe! And will try it some day. I love new things. Please share your vegetarian BBQ, thanks.- wailord
- Post #2
- Forum: General Discussion
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summer sausage
The mixture is good, and you can try some Bratwurst, then you'll have more thoughts on mixtures. -
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Ribs, membrane on or off? What's the consensus?
I remove the membrane, but you can try experiment for yourself by removing the membrane from half a rack to see if there is a noticeable difference. -
Best Vacuum Sealer?
I use Maxkon vacuum food sealer, bought on crazysales: http://www.crazysales.com.au/vacuum-sealer/ . It is clean and white with grey buttons, the capacity cord is stored towards the bottom of a machine with a secret little compartment, which is great as the cord is out of the way when stored... -
first time smoking pot roast
Check the smoked beef brisket's internal temperature every hour after it has been on the smoker for 3 hours. It will most likely take about 4-5 hours, but you are looking for an internal temperature of about 150-155 degrees Farenheit before you can take it off the smoker. Once you take your beef... -
Pork loin and veggies.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by...- wailord
- Post #5
- Forum: General Discussion
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Smoking Elk Meat
This article shows you how to do it: http://www.smokegrillbbq.com/smoked-elk-roast-recipe.html- wailord
- Post #12
- Forum: General Discussion
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Greetings, gentlemen, ladies
Hello, I am new here, plz be nice
