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  1. #3 half pork loin cook time

    #3 half pork loin cook time

  2. gmebey

    #3 half pork loin cook time

    Thanks for all the advice.....the meal was a success!  And here are the results: The Brine recipe chosen was from http://www.grillingcompanion.com/pork-loin-roast-on-grill/ with some minor variations.  ================== Brine Recipe ========================================== Ingredients and...
  3. Pork Loin 1.JPG

    Pork Loin 1.JPG

  4. gmebey

    #3 half pork loin cook time

    Hi guys and gals, I'm planning to do a 1/2 loin (~3 lbs) this weekend and need an time estimation, plus any advice to make this adventure more successful. This is first time I've done a pork loin. My plan is to brine it 12 hours prior and rest at room temperature ~30 minutes before putting on...
  5. gmebey

    I need a detective to help solve a problem and determine if mother nature is messing with me.

    Thanks for the advice. First of all I use a separate digital T-probe on the counter as a one last check, just in case my other probes had bad placement. i.e near bone, in fat...etc. Just for the record I can exclude bad thermos......this would mean 3 bad probes. However I agree that the brine...
  6. gmebey

    I need a detective to help solve a problem and determine if mother nature is messing with me.

    Ok here is the situation. My wife has asked me to smoke two 12 lbs turkeys today for a friends birthday party tomorrow. No problem, poultry is one of my strong suits.....well until today. I took my typical approach, brine for 12 hours, smoke at 250 until the thigh and breast is 180. Oh BTW...
  7. gmebey

    Crabapple with Blight

    I have a few chunks of crabapple that was stricken with blight. My questions are: 1) Is crabapple safe to smoke with? 2) What about the blight?
  8. gmebey

    How's everyone's ET-732 working/holding up?

    It appears to me that they need to address the quality issue with the probes. BTW, I did reach Maverick about the issue and they are replacing the bad probe for free. However I'm still a bit leary about the product and concerned of a failure in midst a smoke.
  9. gmebey

    How's everyone's ET-732 working/holding up?

    Got my ET-732, and used it once before the meat probe failed. I have been using my wife's basic kitchen cooking probe without any problems, even with the wimpy silicone wires. I was looking forward to the rugged probes of the Maverick unit, but only to be let down. I personally think Maverick...
  10. gmebey

    So what is left to do after 35 lbs of Buston butts

    I have a question. How does one know when smoking meat goes past a hobby? This smoking habit of mine started out as a hobby to combat the high priced restaurant smoked food (now I know most wasn't even BBQ-ed). All I have been using is ECBs, both charcoal and electric. Up to this point all I...
  11. gmebey

    Can a butt be smoked a couple days in advance

    Thanks for the advice. This is going to be a great party. We were thinking about putting the reheated pork in  a large crock pot on warm the day of.
  12. gmebey

    Can a butt be smoked a couple days in advance

    Help, I need some advice. My wife is planning a graduation party (actually mine) and asked me to smoke a couple large butts. Her thought was to smoke the butts a couple days early. I'm a bit concerned on how the meat will turn out doing this, and how much meat is needed for 50 people. My...
  13. gmebey

    Stepping up from prepackaged cures to Morton Quick Tender and need some advice

    Beef Jerky for now, but would like to try sausage some time.
  14. gmebey

    Stepping up from prepackaged cures to Morton Quick Tender and need some advice

    I have been using the Hi Mountain cure/seasoning packets with great successes, but now I want to try some thing new. My first thought is to use Morton Quick Tender and some marinates......BUT I'm a bit nervous and need some advice. Reading the instruction on the Morton QT it appears that the...
  15. gmebey

    Basic Pulled Pork Smoke

    I have taken the butt and wrap/seal in aluminum foil, wrap it up in several towels and put in a cooler. Even after 2 hours it is still steaming hot.
  16. gmebey

    Jerky, with water pan or without

    [if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:DoNotOptimizeForBrowser/> </w:WordDocument></xml><![endif] I have a Electric Brinkman H2O smoker and need some advice. From my understanding the water pan does three things, raise the humidity, help...
  17. gmebey

    What is the way to slice

    SQWIB, I like the idea of a meat slice. Thanks for the pics. Gerald
  18. gmebey

    What is the way to slice

    I'm new at making jerky using solid meat and not ground. For my first batch I ended up with different thickness...UGH. What is the best way to get consistent thickness?
  19. gmebey

    Getting ready to try making jerky in the smoker and need some clearfication

    Thanks for clearing up the my question about the marinate and cure. From my research a cure requires nitrate and/or nitrite. I decided to use the Hi Mountain kit for my first run. The plan is to smoke it at 145 to 155 for 2-3 hours for flavor, then finish off in the dehydrator. Thanks for...
  20. gmebey

    Getting ready to try making jerky in the smoker and need some clearfication

    Reading through the many post on making jerky I have managed to confuse myself. Is marinate the same as cure? I see reference to TQ and other off the shelf mixes like Hi Mountain, and some marinates. In one post had the following listed: 1-1.5 lbs meat 1.5 cups of water 2 tablespoons canning...
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