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  1. J

    Featured First spit-roasted pig

    I'm in NC and learned are an early age that I don't like liver mush!
  2. J

    Featured First spit-roasted pig

    I was hoping to do a 40 lb one, but around here they're almost twice the cost per pound as the bigger ones.
  3. J

    Featured First spit-roasted pig

    I'm afraid we tossed the head - nobody wanted it, but my uncle did take the tongue.
  4. J

    First spit-roasted pig

    I'm hoping to rotisserie roast a whole hog for a family gathering this summer, but since I'd never done one I decided to do a practice pig. I ordered a 70 to 80 lb one from a local meat shop last week with the plan to pick it up Wednesday afternoon, dry brine it overnight, and have it roasting...
  5. J

    Featured First spit-roasted pig

    I'm hoping to rotisserie roast a whole hog for a family gathering this summer, but since I'd never done one I decided to do a practice pig. I ordered a 70 to 80 lb one from a local meat shop last week with the plan to pick it up Wednesday afternoon, dry brine it overnight, and have it roasting...
  6. J

    My wife is one of the founding members of the burnt meat club

    I grew up thinking I didn't like steak because I'd only had cheap cuts that had been beaten with the edge of a saucer in an attempt to tenderize and then pan fried until it was past well done. My mum still doesn't like to see any pink in her meat but we have managed to get her to order medium...
  7. J

    Bbq guru

    I think the non-connected ones are fine but they've had a bunch of issues with their remote units. I have a cyber-q that was always a bit aggravating to use but became very aggravating a few years ago when it started losing its network settings between uses and I couldn't get it to configure via...
  8. J

    Pots And Pans?!

    I had to replace most of my cookware about 10 years ago when I switched to an induction cooktop during a kitchen remodel. I was leaning towards All-Clad stainless but the handles were very uncomfortable for me. I ended up getting Williams-Sonoma Thermo-Clad stainless; it performs as well and...
  9. J

    Wood chunk storage

    Mold needs moisture and an environment with no air flow. You have the no air flow environment but that wood has almost certainly been kiln dried so unless you have rain leak in on it or somehow get a lot of water on it, you have minimal moisture so you won't have mold. You don't have to worry...
  10. J

    Replacing CI with Carbon Steel

    If your wallet is nice and fat, take a look at Solidtechnics. There call it machine-wrought iron but it's more like carbon steel. They basically heat up flat stock and press it to form the pans. Made in Australia (where they started) and America, but they're reworking their American process and...
  11. J

    Heading to Tuscaloosa, AL

    Shirley Fabrication is there...
  12. J

    Any Potato Farmers in this forum? I imagine a few:

    Just watch "The Martian" and you'll learn how to grow potatoes. Of course, there are no gophers up yonder (as far as we know - maybe Marvin is a gopher!).
  13. J

    ThermoWorks Signals

    Info for those that have had charging issues: the Thermoworks power adapters put out a higher voltage than standard USB power adapters and that's what the Signals needs. They really shouldn't use the standard USB plugs and sockets but they do - that's the only complaint I have with their stuff...
  14. J

    Talk to me about Santa Maria style grills

    My favorite way to cook!
  15. J

    Dehydrator Seller

    I have one I bought direct from Excalibur; I think they're the OEM for a few other brands. https://excaliburdehydrator.com/
  16. J

    Long Brisket Hold Times

    I've held briskets in an electric smoker for over 24 hours and was very happy with the results. Since testing had indicated that the smoker is hotter at the top than at the bottom, I monitor the smoker temp at the shelves that are in use. I've also found that the smoker temps are more stable...
  17. J

    Cooler for a 35-40 lb whole pig?

    Igloo has this on sale for Black Friday but it was still more expensive than Academy's regular price. Academy put a bunch of stuff on sale for 20% off, bringing the price down to $103 so I jumped on it - ordered and paid on-line for pick at the store and with taxes it totaled $111. Picked it up...
  18. J

    Stainless, Non-Stick, Cast Iron, or something else

    I have a set of stainless Williams-Sonoma pans - they're comparable to All-Clad but have much more comfortable handles and were less expensive. The lids are also nicer than All-Clad lids.They were made in Italy by Heston. I've had them for over 10 years and they still look great; I primarily use...
  19. J

    Method

    You don't want it between 40° and 140°F for more than 4 hours - that's the environment, not the internal temp unless you injected or the meat was mechanically tenderized. If you internal temp was at 140°, you're good even if you injected or it was mechanically tenderized.
  20. J

    What Size Vortex

    If you look at the vortex website, they have a chart with the recommended vortex size for a lot of grills - they recommend a medium. And although I saved you the trouble of looking yourself, there's lots of info on vortex techniques there as well so it's worth a visit. https://vortexbbq.com/
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