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  1. jirodriguez

    Anyone try making smoked salt?

    http://smokingmeatforums.com/index.php?threads/the-great-smoked-salt-experiment.125996/ This is the link that covers it all - I did a bunch of smoked kosher salt last year for Christmas presents. I hot smoked it for 6 hrs. at 250° on a sheet pan stirring every hour. I also sliced half a dozen...
  2. jirodriguez

    WSM 18"

    I've always used water in my pan.... figured it hasn't let me down yet. I dump my cold ash into a 5 gallon bucket lined with a trash bag, then dump and scrape my water pan into the bucket as well. Then toss it all in the trash when the bag is full, the ash soaks up the water.
  3. jirodriguez

    mayo?!

    Brush mayo on raw corn on the cob, sprinkle on some fresh ground pepper and Johnny's Great Cesar Garlic Parmesan seasoning, and toss it on a hot grill! Super tasty grilled corn! Johnny R.
  4. jirodriguez

    Ultrasonic Cleaning

    We have several big sonic tanks at my work (used to clean mechanical shaft seals) and we use a product called micro-90. The stuff is really good, but also might be a bit overkill for everyday home use. It's not the cheapest stuff out there, but we get seals that have asphalt baked onto them for...
  5. jirodriguez

    Pulled Pork Tater-tot Natchos!! (say that 3 times fast)

    Woot! Even made the carousel.... lol. Thanks all for the kind words only thing I would do different is find a bigger pan so I can make more! lol Johnny
  6. jirodriguez

    Just Started And Having Trouble

    You can either wrap it in foil as others suggested or ride it out unwrapped, me personally I like to ride it out unwrapped for better bark. But I know I'm gonna be running for at least 12 hrs. sometimes as long as 18 depending on the piece of meat and what it's like inside. 95% of the time I'm...
  7. jirodriguez

    Big Green Egg

    Keep your WSM and buy a vacuum sealer. Then do what I do - fill the WSM with meat once or twice a month, then once it's cooked vacuum seal it all in 1 lb. bags and toss them in the freezer. Then you using all the space in your WSM, but only have to fire it up once in a while when your freezer...
  8. jirodriguez

    Pulled Pork Tater-tot Natchos!! (say that 3 times fast)

    Yeah my goal was to go more for the flavors I would put on a pulled pork sandwich vs. the flavor of traditional nachos. Thus the BBQ sauce and pickles - it really did work quite well was like eating a cheesy open face pulled pork sandwich.
  9. jirodriguez

    Pulled Pork Tater-tot Natchos!! (say that 3 times fast)

    Totchos..... I like it, I'll have to remember that one... lol LOL.... were gonna be gone on vacation for a week so trying not to buy to many groceries. Thanks - yeah I have heard of poutine, but never had a chance to try it. Anything with gravy is bound to be good though! Thanks Al, I was...
  10. jirodriguez

    Pulled Pork Tater-tot Natchos!! (say that 3 times fast)

    Was stumped on what to make for dinner - didn't want to make same old pulled pork sandwiches, so got a little creative. The fix-ins: Sweet Baby Rays Sweet & Spicy BBQ Sauce, chopped up a red onion, some Famous Dave's Original spicy pickles, and grated some mozzarella and sharp white cheddar...
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