I have my second Pork Belly that I am cold smoking in my Blazn Grill Works Grid Iron pellet grill when using the amps tube with the grill off. When I did the first one about a year ago, and ended up with a bitter/sweet smell on the bacon and grill. Two nights ago I threw another pork belly in...
I have a 9lb pork belly that has cured for three weeks and is now soaking in water for an hour.
Is there a preference of hot vs. cold smoking for bacon? I did one other pork belly that I made into bacon. I cold smoked that one for 15 hours cold smoking it 3-4 times in increments of 3-4...
In the past when I have smoked chuck for pulling, I have always bought the regular chuck roasts. The store I buy them at also advertises Chuck "arm roasts" that are usually $1 lb cheaper and look much leaner. I have avoided them thinking they may be too lean.
Has anyone smoked both and if...
Is two weeks to long to cure a pork belly between 1.5 and 2" thick? I put a dry cure run on it about 9 days ago. As I was getting ready to head out of town for the weekend, I realized I still had the pork belly curing in a vac sealed bag.
Will an additional 3-4 days cause an issue?
We will be in Tucson Arizona for a week in mid March. we are looking for a caterer to make our group of around 100 some good BBQ. Does anyone have any suggestion. The past couple of years, the parent organizer went through "Dickies BBQ". It was Okay at best
Thanks in Advance
I was going to use Pop's wet brine the brine . a pork belly for bacon. Any concerns in using a disposable aluminum foil pan?
Is there a concern if I cannot get the whole gallon of brine into the pan? The pork belly is 8.9 lbs
For those of you who have done both, Do you notice any flavor difference? I can get a bone in for $2 lb less. Im guessing the cost would even out, or avg. more for the bone in after you figure the bone loss, but I'm curious if the bone in has any more flavor?
I am plan on throwing a prime rib on tomorrow. I usually smoke them at 225-250 but was considering 190 on the pellet grill to get more smoke and a more even doneness(SP?).
Curios if anyone has tried a Prim Rib at such a low temp???
What's the highest fat content you would use for beef sticks?
Whats the lowest fat content?
I have always used 80/20 but have not been able to find it on sale this summer. This week I found 73% lean for $1.99 and 86% lean for $2.69. I'm wondering if one is too lean while the other has too much...
I will preface this by saying I probably have 15-20 briskets under my belt. Some with very good results, some with less than desired results. I usually find an 11-15lb prime packer from Costco. I usually smoke at 275 and foil at 160-165. I only use SPOG.
This past weekend I thought I was going...
I have been having some issues with a lot of black tar like build up on my blazn grill works pellet grill. I often use an amps with it.
I have also noticed when I cold smoke some items, I get more of a sour/sweet smell than a smokey smell.
LAst night when I could smoked a papa murphys for...