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  1. K

    Was reading the manual online for a product I'm interested in, 2 things stood out to me - WTH??

    I was considering getting one some time ago. Seemed from a few people I spoke to that the bbq comes out tasting like electric smokers and there’s pretty much no bark. So it’s basically an Instant Pot that has some smoke added to it.
  2. K

    Blasphemy Ribs

    The two times I’ve tried it, they didn’t come out as tender as full racks cooked for longer. But something about already being cut up kept them from being tough even without being super tender. I think they only got up to around 170F, which is a lot lower than I usually take ribs. The guy who...
  3. K

    Blasphemy Ribs

    I found that I had to cook longer than the 2.5 hours he says in the recipe. My total time ended up being 3:15. I did 2 hours, then sauce for 30 minutes. A few of the thicker ones were around 150F internal, so I went longer until they probed more tender. My temp might be off on my pellet grill...
  4. K

    Holding ribs for serving later

    I ended up getting frozen riblets from Restaurant Depot that were cut into 3-4 bone portions. Because of how small the riblets were, I ended up being able to fit 11 pounds of them on my smoker. Didn’t have to cook in 2 batches, so I only had to hold them at temp for around an hour in my food...
  5. K

    Holding ribs for serving later

    That makes sense. Half of the bday party is kids, they might even prefer them warm instead of hot.
  6. K

    Holding ribs for serving later

    Babyback ribs. It’s this recipe: https://blasphemyribs.com/2020/02/14/blasphemy-ribs-recipe/ They come out surprisingly good, but I’ve only tried serving them pretty much immediately.
  7. K

    Holding ribs for serving later

    Thanks. That’s what I figured, but I haven’t tried it with ribs.
  8. K

    Holding ribs for serving later

    I’m making ribs for a birthday party this weekend. I’ve been asked to smoke individual ribs instead of by the rack (I did this for the 4th of July and they were a hit). The only problem is that they take up a lot of room when cooking them already cut up, so I’ll have to cook in 2 batches. Can I...
  9. K

    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    What would be the reason to use the Veg Cure instead of Cure #1? To be able to claim no added nitrates/uncured or is there another reason? Sorry to derail the scientific discussion.
  10. K

    Injecting brine

    I just assumed it was to give the bacon cured flavor and not taste like smoked pork belly Edit - I should have mentioned that he also placed it in brine overnight, not just injected it. So he injected the brine and put it in a container of brine overnight.
  11. K

    Injecting brine

    Pretty standard curing brine - water, salt, curing salt, maple syrup
  12. K

    Injecting brine

    I watched a YouTube video where the guy from Chud’s BBQ injects a pork belly and then smokes it the next day. He hot smoked it, so I know it’s safe, but do you still get the same bacon flavor that way? Not having a pork belly curing for days in the fridge would go over much better with my wife...
  13. K

    Firewood rack question

    Fortunately we don’t have any wild rat or mice issues where I live. There’s 3 or 4 feral cats that my neighbor feeds, so I think they keep it taken care of. Someone else suggested I put something like Sevin insect granules on the ground just around and under the wood rack, so I think I’ll give...
  14. K

    Firewood rack question

    Will a full cover that’s vented work but not hold too much moisture? The top of my pile was pretty protected but everything still got soaked.
  15. K

    Firewood rack question

    Last year I got 1/2 cord of oak delivered. It ended up being subpar for smoking with, but good enough for fireplace and firepit use. I built a somewhat janky, but still functional firewood rack out of cedar 2x4s. The guy I got the oak from had it stored outside with just a cover over the top. So...
  16. K

    Breakfast fatty idea

    Ooh, potatoes in the center sounds good too. Might throw some tater tots in there.
  17. K

    Breakfast fatty idea

    I have a thing called an EasyKabob that’s meant to make kafta. You load the filling and it pushes it out in a tube shape. I can probably use that to make an egg and cheese cylinder for the center. I’m using homemade sausage, so I can make the fatty however “fat” I need it to be to hold together.
  18. K

    Breakfast fatty idea

    It must have been fate, I just looked at another BBQ site I go to and there’s a thread on page 1 about an egg, cheese, and onion stuffed fatty. He did the bacon weave, but I want to try the bacon inside and make a naked fatty. But he used cooked scrambled eggs.
  19. K

    Breakfast fatty idea

    I hadn’t thought about precooking the egg, that’s simpler. I usually come up with the most complicated solutions.
  20. K

    Breakfast fatty idea

    I’ve made 2 fatties before, always wrapped in bacon. But I came up with a stuffed fatty idea, trying to figure out logistics. I want a scrambled egg and bacon stuffed fatty. My idea is to scramble eggs and cheese and freeze them into a little cylinder. Then stuff the fatty with the frozen...
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