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  1. fire it up

    Need pastrami advice

    Here is one fom a while back that includes the steaming process. http://smokingmeatforums.com/forums/...ad.php?t=80178 I cool mine completely then steam the next day but I see nothing wrong with steaming once it has come off the smoker and maybe rested a few hours but never tried it right from...
  2. fire it up

    Brinkmann Gourmet...$59.00...was $97.00!!!

    $60? Not bad at all, might just go grab one myself for that kind of price.
  3. fire it up

    Thanks Gunner69...

    I don't know which looks better, the chicken balls or the pizzas but they are both definitely worthy of more than just Any chance of a recipe for the buffalo chx balls?
  4. fire it up

    Smoked corned beef

    Another way to steam is if you have a steamer pot or steam pan from a rice cooker, the pots with holes in them, and place that upside down in a large pot of simmering water. Personally I think steaming transforms it into an even more succulent and tender piece of meat.
  5. fire it up

    split a brisket?

    You can separate them but there is no real need to and infcat they will be a lot easier to slice apart once they have cooked. Normally I leave packers full and separate after cooking then do the point up into burnt ends Oh, and welcome to the site.
  6. fire it up

    Coming Soon - Better Features/New Platform

    I like the new look, seems like quite a few ads on the page though, not complaining but 4 ads one one page kind of seems like a bit much. Just my 2 cents.
  7. fire it up

    Smoked corned beef

    Just some corned beef? Whew!!! That's a tasty looking bunch of strami
  8. fire it up

    My first attempt at brisket!

    Good luck on your brisket. When trimming a full packer you will have the flat on the bottom and then a good solid line of fat running through and then a very marbled piece of meat on top of that line of fat sort of on top and partially on the side of the flat, that would be your point which is...
  9. fire it up

    quick question

    I think if you did it like that then the fire would eventually choke itself out, that's why they have the grates raised up in sfb's.
  10. fire it up

    pastrami rub?

    He still checks in once and a while but is laying low, not spending so much time on the smoker and computer but rest assured The Dude is abiding For my stramis I love to toast some black pepper and coriander then grind them and mix in a bit of garlic, brown sugar, paprika, mustard seed, little...
  11. fire it up

    Smoked Turtle: Any Suggestions

    I would try them 2 ways, one with a more savory rub and one with a rub with a bit of heat, smoke them low at around 200 for about an hour or so and then finish in a soup or cubes smoked for maybe half an hour depending on size then finished on a grill, kind of skewered like. Hell, how about a...
  12. fire it up

    Great Buy on CG Smokin' Outlaw at Tractor Supply

    Nice deal, shame I just bought 2 CG's recently. Love Tractor Supply, might stop there today just to look around
  13. fire it up

    Pastitsio (Greek style lasagna)

    That's definitely something I gotta try
  14. fire it up

    Kuwait BBQ W/ Q-View

    Beautiful job, must have been great to get a "taste of home"
  15. fire it up

    belgium Mother's Day menu from grill and smoker Q view

    Absolutely beautiful menu Geert, great job
  16. fire it up

    april throwdown winning sandwich!!!

    Just the one pic? What a tease
  17. fire it up

    Making ABT's and reheating?

    They never seem to reheat as good as when they come off fresh. Best way I have found is reheated on the smoker, offset on a grill would probably work too but other than that I haven't found a really good way to reheat them.
  18. fire it up

    pork finishing sauce!!

    Try mixing a good amount of sugar with the white vinegar and see how it tastes, never tried that myself but it might work... I would run to the store if possible but if not give that a try, if it still doesn't work then just skip the finishing sauce and be sure to add back the juices and maybe...
  19. fire it up

    First run at Hot Smokey Hens

    Pics looked fine, long as you can see the tastiness If you can run your smoker at 300-325 then that will help you with a crisp chicken skin.
  20. fire it up

    April Throwdown Winners

    Congrats guys and to all the entries. Someone really needs to come up with some taste-o-vision.
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