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Search results for query: Meat

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  1. KBFlyer

    Two More Bellies & Some Ribs

    225° F Started around 9AM and took out around 2PM @ 135°F internal plus or minus depending on the thickness of the meat.
  2. indaswamp

    Snack stick temps stall.

    How many pounds of meat sticks were hanging in that MES 30? When I owned a GEN 1 ages ago, the max I could hang in the smokehouse was 12.5# of sausages.
  3. in. pred

    too smoky

    indeed i think cheese is way worse than meat. been through that.
  4. smokerjim

    Dry Baby Backs

    You probably did nothing wrong, unfortunately they leave to much loin meat on ribs, more profit, loin meat will dry out when over cooked. That's my guess
  5. chopsaw

    Pulled chuck method

    Yeah , whatever you can get without touching the meat . I think the rack I have is an 1 1/2 . You'll probably want to run that green egg all the way for a first time , but it's a great method .
  6. gmc2003

    Thermometer for Weber Kettle Grill

    Sorry I'm of no help here. I don't use a standalone thermometer anymore. I do use an insta-read to tell me what temp the meat is, and it also doubles as a probe. For checking tenderness. My 26" kettle came with a lid mount but I only use it to tell me when my temp is rising or falling. Chris
  7. Steve H

    Poor Man's Brisket

    Very nice roast! Yeah, meat is up there in price here too.
  8. dougmays

    15th Annual South Florida Gathering 2026 (12/11-12/12 Now Making Reservations )

    I just updated Post #1 with people's sites! Yearly Competition - We've tossed around the idea of something to replace the Rib Comp., any thoughts on changing to a "type of meat" competition (like anything Beef, Chicken or pork) or stick with our usual pork rib competition?
  9. archeryrob

    the glory in a deer neck

    ...neck various ways. Favorite was a marinated tied roast soaking in ACV, oil, garlic and Woster. Fabulous the first night and tough as left overs. Just not a grill meat. Canning it and the tendons and fat all cook out. Good but ruins the liquid if you want to use it. I typically grind neck...
  10. Up_In_Smoke

    ✨✨ SMF Upgrade - Feedback Thread ✨✨

    Maybe this has already been discussed: Yesterday, when I clicked the SMF shortcut, I ended up at a Smoking Meat "landing zone" (or something to that effect). This was even in the URL. This happened twice in the afternoon, but didn't show up again. Any clues???
  11. voyager 663rd

    Smoked chuck experiment gone wrong ?

    Garlic holes had nothing to do with it BUT next time, make the slit deeper so the garlic clove is completely hidden and fold the meat over it a bit.
  12. S

    Newbie, Questions about Injecting for Pork Loins and Brisket/Pastrami

    Thanks and sorry for the delayed response. just to clarify, 1) Is that 100ppm based on meat only, or meat+water? 2) Is it using the immersion calculation, or the pump calculation assuming 10%? 3) when you mention "remaining allowable balance" do you mean if it was calculated using the pump...
  13. P

    Meat slicer recommendations

    Followup question for those who use the 7.5 in or 8.5 in slicers: those all seem to have no cover over the blade. When you pass meat over the blade, does meat have a tendency to want to spin around? Ive fallen into the rabbit hole of meat slicers now. My wifes advice wasnt helpful (or maybe...
  14. Barefootdog

    Smoky Woods Pellets, good/bad or better choice?

    Smokin' Pecan has become my go to pellet for pig meat. Another 40# should arrive Monday. Higher cost but they are denser than wood blend/hardwood pellets. They produce a longer run time compared to a comparable quantity of wood blend pellets.
  15. Gonna Smoke

    The Stall What is It (Long Post)

    Nice writeup Eric. If I'm pressed for time, I'll wrap, but I try to allow myself enough time not to. Otherwise it's keep on cooking and let the meat push through the stall. It's done when it's done...
  16. kilo charlie

    Swineapple

    Judging from the back side of the ribs I did, I can see this happening. I did like @cpaysonc post above where he stuffed the center with a kielbasa and I'm betting the casing on the kielbasa kept it from getting too mushy.
  17. JC in GB

    Beef Cost is Unreal!

    When I was living in Virginia, I relied on the reduced section for meat. If none was there, I was a vegetarian that week. Good times, good times..... JC :emoji_cat:
  18. Parshooter

    Leftovers!

    I usually use left over meats in enchiladas. Red sauce for red meat, green sauce for white meat. Or I just snack on it til it's gone.
  19. civilsmoker

    Featured PBBE With A Side Salad!!

    Nice work Rafter! Meat and greens is my wheel house!
  20. thirdeye

    Mystery Meat ~ What's Your Guess?

    The goat and rib tip guesses were very good. The Mystery Meat has a wide assortment of bone shapes and sizes. BINGO ✔️. We have a winner. Good call It sure might become carnitas... I smoked the pieces, then finished in a pressure cooker. Pork neck is possibly the most tender meat on a hog...
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