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  1. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    So, anyone else tried this recently? This is still my go to for brisket and I am always thrilled to look back and see how many also employ this recipe. I actually give a link to this to those who ask me about brisket recipes.
  2. solaryellow

    8th Annual SMF NC Gathering, May 17, 18 and 19th 2019

    I am not going to be able to make it down this weekend. Can't wait to see pics of the good time I am going to miss out on.
  3. solaryellow

    8th Annual SMF NC Gathering, May 17, 18 and 19th 2019

    Because Alelover and his bride are kind enough to plan for and open their home to a bunch of us to come congregate and generate a bunch of responsibility and refuse for them. It also doesn't hurt that they are fairly central to the rest of the state.
  4. solaryellow

    8th Annual SMF NC Gathering, May 17, 18 and 19th 2019

    I will definitely be there on Saturday and will have my buddy Gary in tow. Maya and Amanda may be with us as well.
  5. solaryellow

    8th Annual SMF NC Gathering, May 17, 18 and 19th 2019

    I plan to be there on Saturday for certain and will be dragging my good friend Gary along.
  6. solaryellow

    Moving data centers around my friend. I hope you are doing well!

    Moving data centers around my friend. I hope you are doing well!
  7. solaryellow

    8th Annual SMF NC Gathering, May 17, 18 and 19th 2019

    I plan to maybe be there on at least one day or another. That's the best I can do at the moment. :emoji_fingers_crossed:
  8. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Fat side up for me. Glad you liked the rub! Congrats on the brisket!
  9. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    As long as it is working for you, I am glad this thread has helped so many. You guys rock!
  10. solaryellow

    7th Annual SMF Carolinas Smokers Gathering (May 18, 19 and 20, 2018)

    I wish I could have spent more time down at Scott's place, but it was fantastic to catch up with him and Joe. Cricket was as gracious of a host as ever. I enjoyed meeting Nancy and Lance and their kiddo Rosie. It was also a pleasure to meet Vicki. I miss these events so much and so enjoyed the...
  11. solaryellow

    7th Annual SMF Carolinas Smokers Gathering (May 18, 19 and 20, 2018)

    lol Pork Shotz. Definitely not gonna happen. I will be there after I get some sleep. About to turn in shortly. Looking forward to catching up. :)
  12. solaryellow

    Portion size

    Roughly 1/4 lbs or 4 oz depending on which 3 compartment tray you are getting.
  13. solaryellow

    Queso cheese in sausage

    Real queso is a hard cheese that doesn't really melt. If you are looking to make something like queso fundido in a snack stick, which actually sounds pretty amazing, use white american. That is what most "mexican" restaurants use for melty queso dip.
  14. solaryellow

    7th Annual SMF Carolinas Smokers Gathering (May 18, 19 and 20, 2018)

    So, anything you all need that I can bring with me tomorrow? :D
  15. solaryellow

    Spanish Chorizo Question

    I would not try them. I have made Spanish chorizo before and it sounds like you are missing some steps, education, and foundational things when it comes to dry curing. PH is important in combating bacteria, but weight should determine when it is done.
  16. solaryellow

    500 gallon fattie build

    The largest cooking grate on ours is nearly 60" wide. The height of the chimney on ours was dictated by the volume needed to get the right draw. You can go taller with little worry, but too short is a problem.
  17. solaryellow

    500 gallon fattie build

    We used 1/8" angle for the cooking grates and it does sag a little bit when fully loaded, but only because we didn't support the grates in the center. The sag isn't too bad either. Nice build!
  18. solaryellow

    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    No, there is more than enough rendering fat for that. In fact, there will be a lot of "juice" that you will need to be very careful removing the pan so you don't splash yourself or someone else and create some nasty burns.
  19. solaryellow

    Trying Something New

    Having pondered years of reading, practice and the advice of many of you, I am going to take a stab at the trendy with some. What I am not certain of is the flavor offset of using vegpowder/CJP. What can I expect using this in terms of flavor for pastrami?
  20. solaryellow

    From Scratch Reuben Fatty

    Grind the meat and cure is really what I want to do, but I don't want to neglect the possibilites. Happy to see your reply old friend btw. :D
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