Recent content by ziggybrew
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My new pit-- Phase One
Very happy with this setup. Not stopping yet.- ziggybrew
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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clean mop
Another way to not fear moisture: StarSan. It is a natural sanitizer used in home brewing. Some equipment dose'nt get enough ventilation so we rinse with StarSan. Also great for keeping bacteria out of camelback bladders, hoses, etc. Almost tasteless. Buy at homebrew/wine making shops. Relax...- ziggybrew
- Post #6
- Forum: Food Safety
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A BBQ song
A work in progress. Enjoy! A REDNECK BBQ (Sung to the tune of "New York New York) Start spreadin' the newspaper We're leaving the dogs For only thirty minutes to Ye ole' Sam's Club Just grab some meat and beer Then get our butts back here To Barr beee que In our back yaaaard I like smokin'...- ziggybrew
- Thread
- Replies: 0
- Forum: Blowing Smoke Around the Smoker.
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My new pit-- Phase One
- ziggybrew
- Album
- Comments: 0
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My new pit-- Phase One
Future Phases: Extend it, enclose it upwind, run electric, lighting and speakers and a "Vegans will be shot and smoked" sign.- ziggybrew
- Thread
- Replies: 3
- Forum: Slicers, Grinders, Tools, Equipment
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Meat in the freezer! A blank canvas.
370 pound side of angus to play with! (Some pork shoulders, BB ribs, loin roasts and some chicken) So many plans! So many ideas from SMF to try! We made the butcher real happy today. I fear either the electric going out or "smoker's block". I can't decide which cut to start with. I'd take pics... -
First Pork Rib Roast
The 1st smoke was amazing. Dang. Yes, should have taken some pics. Especially when i decided to blanket it in bacon. Everyone was circling like vultures when it started to get close to done. Since then we've smoked some fryers and sausage with applewood. Of all the new things I've learned from...- ziggybrew
- Post #8
- Forum: Grilling Pork
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First Pork Rib Roast
I'm finding that truth out now. At 6 hours it is already at 155 degrees internal with a 225 degree smoke. Almost there. Thanks. Do you have a slip in the National Harbor?- ziggybrew
- Post #4
- Forum: Grilling Pork
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Nice day for a rack of ribs finally!!
Mouth is watering... mission complete!- ziggybrew
- Post #11
- Forum: Meat Selection and Processing
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First Pork Rib Roast
Also: With a propane smoker, do ya just do the smoke box for the first three hours?- ziggybrew
- Post #2
- Forum: Grilling Pork
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First Pork Rib Roast
Heck, am I even calling it right? It's a solid hunk of pork maybe 8 pounds. It looks like a bunch of pork chops stacked high -- rib bone and all. Anyway... I made a rouge marinade: Garlic powder and minced garlic, White Pepper, Black Pepper, Cayenne Pepper, Apple Cider Vinegar, Orange Juice...- ziggybrew
- Thread
- Replies: 9
- Forum: Grilling Pork
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Am I doing this correct?
OK my life in a nut-shell: Charcoal grilling since age 8. Gas grilling/Charcoal grilling ever since (47). Started drying herbs and veggies, then jerky. Brewing home beer, wine mead. Into cheese making. Smoking was the next step. Been using the Smoke Hollow 4-in-1 for the past year. But Santa...
