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  1. carlo olivares

    Kettle Pizza on 22in + S/S Baking Steel Top + Baking Steel

    Thank you good to know that 800-900F is reachable. Thanks for the tip re the toppings!
  2. carlo olivares

    Kettle Pizza on 22in + S/S Baking Steel Top + Baking Steel

    Perfect! Thanks John! 🍕 Carlo
  3. carlo olivares

    Kettle Pizza on 22in + S/S Baking Steel Top + Baking Steel

    I just ordered a 22in Kettle Pizza kit with the s/s Baking Steel top attachment and have been excitedly planning my set up. I was wondering- has anyone here tried using a carbon steel Baking Steel instead of a pizza stone while cooking on the KP with a steel top? Does it make it easier to hit...
  4. carlo olivares

    IDevice IGrill2 Thermometer

    I have both the igrill and the maverick and i find myself reaching for the maverick more. I prefer the range of the maverick to the igrill. Thought id share my thoughts in case youre planning to switch out of bluetooth monitoring
  5. carlo olivares

    Serious Eats Corned Beef Recipe

    Thank you!
  6. carlo olivares

    Serious Eats Corned Beef Recipe

    Thank you!
  7. carlo olivares

    Serious Eats Corned Beef Recipe

    thank you JJ, Dirt Sailor, and Dave! I will go with 1 gram per pound of meat. Btw, how did you come up with that calculation? Is it a rule of thumb when applying cure #1 via a rub? Essentially it is 0.2% total meat weight.
  8. carlo olivares

    Serious Eats Corned Beef Recipe

    Hi SMF members! I came across a corned beef recipe on the Serious Eats website. I'm a little worried the amount of pink salt is too much. I think its about 278PPM for the dry rub. About .4% pink salt vs the meat weight. 1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5...
  9. carlo olivares

    Olympic Provisions (book)- percentage tables

    Thank you Dave!!
  10. carlo olivares

    Type of Sugar for Bacon Cure

    Thanks Dave!!! Thats the same recipe i have too. I cant wait to try it out. I normally use some maple syrup as part of my cure and am looking for something simpler and less expensive. Maple syrup (uncle lukes) can go for 20 usd per liter
  11. carlo olivares

    Type of Sugar for Bacon Cure

    Hi all, Im trying out different bacon cure recipes. Usually, the recipes specify that brown sugar should be used. However i came across one bacon recipe that doesnt. It just says "sugar". Have any of you used white sugar instead of brown sugar to cure bacon? Any noticable difference...
  12. carlo olivares

    Hello and Thank You!

    Welcome!
  13. carlo olivares

    Olympic Provisions (book)- percentage tables

    Pete, thank you! Wow, i did a quick search on "Pops Brine"and there is a lot of material. Looks like it is a popular brine. Ill read these threads. thanks again Pete.
  14. carlo olivares

    Olympic Provisions (book)- percentage tables

    Hi Dave, I use prague powder #1 that i bought off amazon and had shipped here. It's by Hoosier Farm and contains 6.25% Sodium Nitrite. The percentage chart from Olympia Provisions that I am having trouble with is the second one under Page 96. Its under the chapter 4 "the smokehouse". It goes...
  15. carlo olivares

    Maganda Umaga, smokin' in philippines....

    Rick, i shipped a weber smokey mountain 18.5 using a forwarded (check out LBC Shipping Cart). I use regular coal (now) but started using kingsford. I bought kingsford at a couple hardware stores.. There are really only 2 stores-- ace hardware and true value. Dont worry about smoke wood...
  16. carlo olivares

    Maganda Umaga, smokin' in philippines....

    Beauty pare. Charcoal at the bottom?
  17. carlo olivares

    Maganda Umaga, smokin' in philippines....

    Thats awesome! I brought in a weber smokey mountain 18.5... But i know a couple guys who built smokers too. But gotta say.. Yours is pretty awesome
  18. carlo olivares

    Maganda Umaga, smokin' in philippines....

    True value has the best price. Else theres Ace Hw but marked up a bit more... I know a couple other BBQ addicts who smoke using mango wood... And you find that all around the metro. Oh and coconut husk from the palengke
  19. carlo olivares

    Olympic Provisions (book)- percentage tables

    Hey all, I recently started trying to cure my own meat (basically just bacon and sausages, and picked up the book Olympia Provisions by Elias Cairo. If any of you have read it, or know about curing, i have a quick question regarding the percentage charts- specifically around curing salts to...
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