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  1. schultzy

    5 Butts, 2 Briskets, Qview

    How are you going to store all the meat for the week? I see you Vac sealed the pork, are you going to freeze or just refrigerate? Do you then just re-heat in a roaster? Also how about the brisket, what do you do with it, slice, pull, leave whole befroe reheating? Sorry for all the questions but...
  2. schultzy

    Quick Brisket Question

    I opened up a 10 # whole brisket and put on at 3 am. At one end of the brisket it was only about 3/4" thick. This was a piece about 6"x12" then it tapered up to about 2 1/2" thick. Am I going to have trouble with the smaller end drying out quick? Do I trim it off when it gets to temp before the...
  3. schultzy

    My Rib Experiment

    I also do St Louis ribs and have modified the 3-2-1 to more like 2.5-1-1. I also cook at a little hotter temps of about 250 is my desired temp. I also have to monitor the foiled part closely because that varies depending on the thickness of the ribs. But anyways this has worked well enough to...
  4. schultzy

    Rosemary Quantity

    I am using fresh Rosemary, sorry i meant to mention the first time, I do have dried also if needed.
  5. schultzy

    Rosemary Quantity

    Anyone tell me how much Rosemary to use on a stuffed pork loin about 4#'s. Should I sprinkle the Rosemary on the inside before rolling back up or sprinkle on the outside after already rolled up? Will also be using spicy italian sausage, hot pepper cheese, fresh basil, fresh mushrooms and a coat...
  6. schultzy

    Opinions on marinading a brisket?

    I have a whole packer brisket going to be cooking this weekend and was tossing around the idea of marinading overnight the night before. Anyone have any thoughts on this?
  7. schultzy

    Labor Day Weekend

    Im doing a 10# brisket, 5 8# Boston butts, 6 slabs of spares, 4 whole chickens, 2 pork loins, 3# shrimp jalapeno bacon wraps. Got a BIG party ought to be a long day.
  8. schultzy

    77lbs. of boston butt for $80.00

    Hy-Vee, Galesburg IL has them on sale for .99/# th-sat, they also have $1.99 boneless pork loins and $1.88/# bacon, I will be there early in the morning to load up myself.
  9. schultzy

    Rosemary and Pork?

    With fresh Rosemary can you blend the little sprigs that come off of the twigs to make them edible, or is it better to use a dried rosemary if I will be putting in a stuffed loin.
  10. schultzy

    Rosemary and Pork?

    I was looking for a nice herb to put in a stuffed pork loin and was wondering if Rosemary would be any good. My last loin I did some fresh basil form the garden and it was good but I didn't use enough, what are some other herbs, spices and seasonings to put in ?
  11. schultzy

    Forget jerky - make yourself some biltong :-)

    I used to work with a couple of physical therapists from South Africa that told me about this biltong. I never understood the exact process but this makes it sound so simple, I would be interested in seeing box dimensions and what do you catch any drippings in, also is there any smell involved...
  12. schultzy

    80 lbs of Pork butt for $90.00

    Yeah you guys better check your math, it should figure to about $1.12/#, which isn't too bad but I would think for buying that much you should be able to get a lil cheaper, I have seen it on sale for .99/# without the quantity.
  13. schultzy

    Question about some beef short ribs

    Yeah none of these pics are like the ones i have, imagine if you laid a rack of ribs out and you cut across the bones into 1 inch strips and that is what they look like, I will have to get some pics for you
  14. schultzy

    Question about some beef short ribs

    I bought some beef short ribs and was wondering the preferred method of cooking, I read some other posts about short ribs and the pics looked different then the ones I have, the ones I have appear to be cut across the rack into 1 inch slices with about 4-5 bones in each slab if this makes sense...
  15. schultzy

    Stuffed Pork Loin Recipe

    bump,,, Anyone come with any yet
  16. schultzy

    Stuffed Pork Loin Recipe

    I am smoking 2 pork loins on Friday and was going to fillet them open and fill and then roll back up, 1 I was going to fill with sausage and cheese and was looking for some advice on what to stuff the other with as an experiment, any suggestions, thanks
  17. schultzy

    Labeling a sauce?

    Does anyone know how you would go about getting your sauce produced and labeled, I have seen in stores where there are sauces that have been produced by what I would call non-manufacturers, I suppose I could can it and buy labels but their would be too many liability issues if you trued to sell...
  18. schultzy

    Dumb Brisket question

    With a whole packer do you have to seperate the flat from the point or can you cook all together. Are there advantages of one way over another if you dont? I just had a side of beef processed and told them I wanted the brisket. It is wrapped in freezer paper so Im not sure how its cut but it...
  19. schultzy

    how long for rest?

    Cover with some towels in the cooler and it will be fine for the whole 3 hours if you want I have rested them for 2 hours and they were still almost too hot to handle, so if you pull out at 2 1/2 hours and then time to pull you will be fine
  20. schultzy

    Good artists borrow, great artists steal(pics)

    How much oil did you start with in the wok to fry ribs?
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