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  1. ryansguitars

    Pecan flavoring?

    Thanks for the replies. I will pick up a shaker or 2 and try them out in the near future.
  2. ryansguitars

    Pecan flavoring?

    Hello all, My wife and I were out to eat over the weekend. She ordered a pecan pulled pork sandwich. This was not from a BBQ joint, more of a bar/grill type place. I must admit it one of the better pulled pork sammy's I have eaten. The meat had a pecan type flavor to it. Does this come just...
  3. ryansguitars

    Bacon questions

    Thanks for the replies everyone
  4. ryansguitars

    Bacon questions

    I have a couple pieces of pork belly in a batch of pops brine. I am wanting to smoke these after they have been in the brine for about 2 weeks. Do I need to soak them in clean water? Also it is getting hot out is it safe to cold smoke or do I need to hot smoke? Thanks for the help.
  5. ryansguitars

    Beef Tongue Tacos

    Those look great. Only had it once. Thought the flavor was good, but the texture was rubbery. I would definately go for those. Good job.
  6. ryansguitars

    Advice-Brisket on a pellet smoker...

    I made one recently on my green moutain grill. I ran it at 250 and when it got to the stall I put the brisket in a foil boat. At the end of the cook I put the brisket in the foil boat in our oven at 170 overnight till lunch time. Ended up tasting great and we were all happy.
  7. ryansguitars

    Creosote??

    I threw a bunch of leg quarters on my pellet grill last weekend. The entire grill grate surface was covered with the chicken. Ran the grill at 225 for a bit then turned up to 350 to finish things off. When I pulled the chicken the pieces on the left side of the firepot and side opposite the...
  8. ryansguitars

    Texas hot links

    Them look real good!
  9. ryansguitars

    Fresh ham steak???

    Update: I put the ham steaks into Pops Brine Monday afternoon and pulled them Friday morning. I put them on the smoker for about 1.5 hours and pulled at 145 degrees. They turned out fine and tasted great.
  10. ryansguitars

    Fresh ham steak???

    Mixed up the pops brine and they are soaking. Will report back in a few days Thanks for the replies
  11. ryansguitars

    Fresh ham steak???

    I sliced off a piece and fried it up. It is fresh and not cured at all. Would I be wrong to try and cure them at this point as I like a cured/smoked ham steak?
  12. ryansguitars

    Fresh ham steak???

    These came from a hog that we had butchered. There is only a stamp that says fresh ham steak. To me the meat looks "fresh" and not cured or smoked.
  13. ryansguitars

    Fresh ham steak???

    I was cleaning the freezer today and found three packages marked Fresh Ham Steak. I am thawing them now and they appear to be like any other ham steak I would buy at the store, however I am assuming that as labeled as "fresh" this means they have not been cured? If this is the case any ideas...
  14. ryansguitars

    Bangers and Mash!

    Love me some bangers and mash! Will try this one soon. Thanks for posting
  15. ryansguitars

    Meatloaf is dinner

    That will eat up real good!
  16. ryansguitars

    Eye of round Pastrami, mucho q-view!!

    Just want to give SmokinAl a shout out on this recipe. I did the recipe as described. Just finished slicing it this morning and it is GOOOOD! Will for sure do this one again! I bet 5 pounds doesn't last me long.
  17. ryansguitars

    Wanting to make sausage hotter

    Update. I ended up going with cayenne. It was a 5# batch. Used 1/2 pork, 1/2 beef. I used the pre mixed seasoning and added a few Tablespoons of cayenne. I sampled one and the heat seemed good. Thanks for all the replies.
  18. ryansguitars

    Wanting to make sausage hotter

    I think I will go with cayenne and see if that warms things up. Thanks for the replies
  19. ryansguitars

    Wanting to make sausage hotter

    I am getting ready to make a batch of hot links. Nothing fancy here, just grind my meat and I bought a seasoning packet. We like things hot and I don't think the packet will bring the heat. I have some ghost pepper wing dust. Can I add this or will it mess up things? Am I better adding cayenne...
  20. ryansguitars

    Eye of round Pastrami, mucho q-view!!

    SmokinAl, I am going to start this recipe this weekend. Questions, you used raw sugar. Can I use brown sugar? Is there a difference? Also after I inject and put into the brine how do I know how long to soak? Is there a table I need to refer to? I think this is gonna be stellar!
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