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Thanks. The grill is definitely where they are going. I’m just trying to figure out what to do with the trimmings. I don’t want to waste them and I think they can add a lot of flavor to some burgers or a sausage. I will give the strip plenty of time to age. What are the concerns / things to...
A little while ago Kroger had half ribeye on sale for $6 a lb. I picked one up and tried my hand for the first time at dry aging. Today I trimmed it up and cut the steaks. Six gorgeous inch thick steaks. The aroma was unique. Beef with just a little bit of funk. Kind of like someone had blue...
Thanks. It looks tasty. This trip we are doing a shark of the day dish and I’m looking for ideas. I think I’ll bring along my smoke tube and give it a shot. Sadly the house we’re staying at only has a gas grill. Did I hear him right that the cure is more sugar than salt? The cured and smoked...
I have the Masterbuilt 560. I would have liked a larger one but the price was better, it uses less fuel, and the wife pointed out I don’t need to feed an army. I’m not sure I agree with her but it’s usually best not to argue. It holds a good amount. I recently did 36 lbs of pork in one cook. On...
I’ve got a gravity fed. I love it. All the ease of the pellet. Fewer moving parts. Flavor of charcoal and wood chunks. I can run it off of a battery. The app lets me monitor and change the temperature from anywhere in case I have to run out for something or I don’t want to get out of bed on an...
Has anyone cured shark before? I’m not looking for a fermented product. I’m just wondering if you can do it like lox or bacon. Crazy ideas for the beach trip.
How will this function differently? It seems like it would be hard to add more wood on a long smoke. What is it that you don’t like about the smoke as is?To much? To little? To dirty? Burning to fast? There is a thing called the mailbox mod you can do that wouldn’t be permanent. You can make it...
SPOG is the way to go. You want to be tasting that beef! Your temp looks right. I haven’t done the ribs individually like that so I can’t help you on time but go until probe tender. Should be just above 200 but definitely go by feel rather than temp. Looks like a nice meal shaping up.
There is a little to learn but not to much. Remember to pull the slides. The hotspots are different and will move if you have a pan in to catch drippings. Make sure to do a burn off before hand if you plan on getting above smoking temps. The only real mishap I’ve had was because of this. I...
Thanks. The toxicity to dogs can definitely be scary. We had to find a new home for our dog a couple years ago so it’s not an issue here. Health issues prevented me from doing much outside with him or chasing him down when he’d get out. The guy stood up and his shoulders were above the chain...
Of all the sugar free sweeteners I have found xylitol the closest to sugar in taste. The sweetness is a little less that than regular sugar but flavor wise I find it pretty spot on. Made from birch it at least makes me feel better about it than the lab sweeteners. It all in my head I’m sure but...
Ginger beer in a marinade or brine sounds like a great idea. I can see it lending itself well to a lot of styles. I honestly can’t believe I haven’t incorporated it into my jerk chicken before. I have found that it goes great in burnt ends. I second the spatchcock method for chicken. In my...
Has the food been coming out alright? Like Mike said the temperature on all units will swing. If you’ve been happy with the food I wouldn’t stress over it. If it’s causing trouble that’s another thing. 160 to 250 is a huge amount. How long did the swing stay that large? I’ve also noticed keeping...
David and Jim you can have a plate anytime. Cooking ahead for the wife’s family reunion. Should be about 35 there. I cooked for 40 just to be safe. There are worse things than leftover bbq. Butts are finishing up now. Rest then pull and mix it all in
Looks great. I love all things seafood. Amazing dish to just create out of what’s on hand. I wonder how a little andouille or the like would do in the cake? The shrimp and grits just has me thinking.