Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I used to use Pop’s brine to make smoked Disney style turkey legs. I love how they came out. I would brine/cure them for 3 days. My question is…what else can this brine/cure be used for? How would it do on chicken or even pork chops? And if it works for these meats as well, how long would be a...
Planning on smoking a 6 lb boneless prime rib tomorrow over cherry wood. I did one of these back in 2021, and it turned out well. I typically make a butter rub that has chopped herbs, garlic, and salt and pepper in it and I smear it all over the meat. With that being said, the last time I did...
The last pork shoulder I made using a mix of Hickory and cherry wood, I vacuum sealed right away after the shredded meat cooled. I decided to make up some apple juice ice cubes and vacuum sealed one ice cube with each 1lb package of pork. I figured this would help add some moisture to the meat...
I have yet to try cooking a whole brisket myself. But I thought it was interesting a conversation I had with my manager at work the other day. He has a stick burner and makes really great bbq. He told me for briskets he trims off no fat at all! I thought that was interesting as it seems proper...
I wasn’t sure which forum to post this in, but I made up a compound butter for tonight’s steaks.
Salted butter, fresh thyme, roasted garlic granules, onion powder, and smoked Gouda cheese powder. I hope it works out well!
Made some beer bread last night to go with the bbq. Turned out excellent.
https://www.food.com/recipe/beer-bread-73440
Used Shiner Bock brand beer. I weighed the flour as well. 12.75 ounces is 3 cups. Used an entire melted stick of salted butter over the top. The butter drizzles down the side...
I have used a finishing sauce before. I usually use Chef JJ’s. However, some people seem to be very aware of the vinegar flavor and they don’t like it. I personally like it, but I’ve had some others comment that they didn’t like that vinegar taste they could detect.
9lb shoulder cooked at 275° for 9.5 hours. Hickory and cherry wood. Rubbed with Meat Church Holy Gospel and Honey Hog. Shook in a bunch more additional seasoning once it was all shredded. Bagged up and vac sealed in 1# portions with 1 frozen apple juice ice cube I had made. Into the freezer they...
Decided to make up some apple juice ice cubes to vacuum seal up with the pulled pork. That way when I reheat it with the sous vide I figure the cubes will melt and rehydrate the pork all in one shot. I hope this works!
I’m starting to think the lack of smoke flavor might be more to do with using milder mulberry wood in this cook. A lot of people suggest vac seal and Sous vide is the best way to reheat the pulled pork. And I can certainly see that being the case for pork that you’ve sealed and froze for later...
I had to buy it online. Being from Memphis we have some mega bbq supply stores near me but I didn’t have time to go there to see if I could get it locally. Spanglish Asadero is the name of the company. They have multiple rubs.
This Al Pastor seasoning from Spanglish Asadero turned some leftover pulled pork into some very tasty tacos. Can’t say it tastes like Al Pastor in the traditional sense, but gave the meat a nice Mexican flavor with a little heat.
Reheated my leftover pork from the 4th in a small sauce pan with a lid on low. Splashed some apple juice in to rehydrate and shook in some more Meat Church Honey Hog rub to kick up the flavor some more.
Layered Tostitos chips on a sheet pan and covered with lots of freshly grated Monterey Jack...
Tonight we made nachos and I reheated in the small sauce pan with a lid and some splashes of apple juice. I also pumped up the flavor by shaking on some more Meat Church Honey Hog and Texas Sugar rub. It was really good and moist. I am starting to think the weak smoke flavor may just be from the...