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  1. mrad

    Pizzed.

    If your still looking, do some research on this one. I bought one 4 years ago. I have had to replace the temp probe twice (owner covered it both times) and the igniter once (at my cost), however, the new ones come with a ceramic igniter. http://www.blazngrillworks.com/the-grid-iron With...
  2. mrad

    Brisket in Kamodo?

    In the Link below, Harry Soo has a you tube video showing a hot and fast brisket on a Kamado
  3. mrad

    Has anyone tried cured prok belly for burnt ends?

    I will be sitting in the fish house all weekend on Mille Lacs Lake (MN). Need something to do besides fish so I am bringing the GMG Davey Crocket. I will post pics.
  4. mrad

    Has anyone tried cured prok belly for burnt ends?

    I have a cured pork belly I have been cold smoking for bacon. I toying with the thought of cutting off a hunk to make burnt ends with. Has anyone tried this, and if so, how did it turn out?
  5. mrad

    cold smoke (pork belly)

    Update: I gave the pork belly a good cold rinse when I got home last night, It did seem to take away some/most of the odd smell. I then place it back in the vac sealer bag and placed it back in the refrigerator without being sealed. I will check it again after the weekend and decide if I want...
  6. mrad

    Bittersweet smell on pork belly when cold smoking

    Thanks for the advice on the dust. will the dust work in the tube, or should I use the tray?
  7. mrad

    Bittersweet smell on pork belly when cold smoking

    I did try putting clothes pins at the bottom of the grill lid last night. This left about a 1/2 inch opening on the bottom down to about a 1/4" at the top . I may try to modify it a bit more before I throw the belly back on for another cold smoke.
  8. mrad

    Bittersweet smell on pork belly when cold smoking

    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...
  9. mrad

    Cold smoke or hot smoke bacon?

    I am getting a sweet/bitter smell when I pulled the belly of my pellet grill last night. I was using my AMPS and did not have the pellet grill turned on. Is this a smoke flow issue? I had the same issue the last time I cold smoked my bacon. I never get this smell/flavor when the grill is on??
  10. mrad

    Cold smoke or hot smoke bacon?

    okay. Do you guys slice the long or short way?
  11. mrad

    Cold smoke or hot smoke bacon?

    What temp do you have your smoker set to when you hot smoke it?
  12. mrad

    Cold smoke or hot smoke bacon?

    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...
  13. mrad

    Chuck vs. Arm Roast

    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...
  14. mrad

    Bacon Cure time question

    Thanks. No tender-quick was used. Instead I used Cure #1
  15. mrad

    Bacon Cure time question

    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?
  16. mrad

    Looking for BBQ caterer suggestions for Tucson AZ

    That would be nice. I'd even be willing to help if that were the case. Not sure how easily that would be though to cook for 100 people
  17. mrad

    Looking for BBQ caterer suggestions for Tucson AZ

    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
  18. mrad

    Can an aluminum foil pan be used to brine?

    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
  19. mrad

    What is the shelf life cryo-vac pork belly

    I have read that Costcos cryo-vac brisket can wet age 30+ days. What is the shelf life for the cry-vac pork belly??
  20. mrad

    Bone in vs. Boneless Prime Rib

    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?
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