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.
  1. Jim_C

    Odd yellow squash

    I have not seen conjoined squash before. Interesting. I also like the garlic chili sauce and cilantro idea.
  2. Jim_C

    Picadillo

    That looks like a plate of good old comfort food. I have not seen Elote corn. It looks like corn, mayo, cilantro, green onion?
  3. Jim_C

    Pork steaks and ribs

    Great looking plate of food. We love pork steaks on the grill. The key is to get them cut thick, keep the seasoning simple, and leave them just a touch pink in the middle.
  4. Jim_C

    Featured Pulled chicken... who knew??

    Nice stuff. Great part is the flexibility with the leftover chicken.
  5. Jim_C

    Santa Maria Rub

    Thanks...................I like the SPG idea. I'm still not sure where I sit about adding dried green herbs. I may skip them for now. I know this is stepping out of the box for "original", but........................what would the thoughts be on a really light coating of Worcestershire prior to...
  6. Jim_C

    Santa Maria Rub

    Thanks for responding. From the research I'm doing this seems to be the "original" combination used in Santa Maria tri-tip. I do see a number of recipes which use SPOG. I'm not certain about the onion powder though.
  7. Jim_C

    Santa Maria Rub

    I pulled a tri-tip that had gotten lost in the back of the freezer. I'd like to make a Santa Maria Rub. The searches on SMF turn up lots of threads where people talk about cooking a tri-tip in a Santa Maria rub/style, but I do not see recipes. I went to the Recipes forum. There are 72 pages...
  8. Jim_C

    1st brisket + 1st smoke on Pit Boss tabletop pellet grill/smoker

    A nice looking brisket. I have yet to make my first brisket. Hopefully it turns out as good as your first attempt. Boy there's a lot of good advice here. Particularly in terms of temperature, wrap/no wrap, and grain.
    • Jim_C
    • Post #14
    • Forum: Beef
  9. Jim_C

    Beef Back Ribs on the Weber Smokey Mountain

    Nice meaty ribs. The coleslaw looks nice and creamy. Good looking plate of food.
    • Jim_C
    • Post #5
    • Forum: Beef
  10. Jim_C

    Smoker Chimney height

    realdocBBQ - I have been using a 24" piece of 6" HVAC duct. It just sits on top of the chamber. I have removed the adjustable plate on top of the smoker, but have not cut a larger hole. I noticed an improve airflow just setting the pipe on top. Next step is to make a more permanent installation...
  11. Jim_C

    Hello from the Lost Sierra (Northern Sierra Nevada Mountains)

    I agree with the Smoke Vault 24. It may require some modifications if it's in an exposed location with variable wind conditions. For better temperature control it will require a needle point valve. I have stabilized mine with the mod's and am very happy with how it's currently performing. I...
  12. Jim_C

    Smoker Chimney height

    SmokinEdge and realdocBBQ, this is a lot of great information. I fully agree with not limiting the exhaust and controlling temperature from the fuel source. I like the idea of more, rather than less, airflow. I also like the idea of running a 3' stack. One of the comments SmokinEdge made...
  13. Jim_C

    First Brisket Trim. Howd I do?

    Thanks for the video. It also lead to a number of other videos. It'll take me some time to look at them all, but I'm getting the idea.
    • Jim_C
    • Post #16
    • Forum: Beef
  14. Jim_C

    First Brisket Trim. Howd I do?

    I am looking for how to properly trim a brisket. Just commented on another thread, asking about pictures of the process, and then I found this thread on a search. End product looks nice and tender. Thanks for the pictures. They help us folks who haven't done our first brisket yet.
    • Jim_C
    • Post #14
    • Forum: Beef
  15. Jim_C

    Tips for small brisket

    Great thread. I have not smoked a brisket yet and need to go through the process. I looked up tallbm's thread on trimming brisket. I gained a lot of knowledge. I like the 275 degree temp, the don't touch, don't spray, don't wrap approach, and the bamboo chopstick idea for checking tenderness...
  16. Jim_C

    Hanger Steak, Fresh Corn, Rice-A-Roni

    I've only found it in one store out here, but they carry it consistently. Even other locations of the same store do not have it. I buy enough to vac and freeze.
  17. Jim_C

    3rd smoke on new Smoque by Weber

    Great looking ribs. Lot's of meat on them. Nice tinge of a smoke ring.
  18. Jim_C

    Tomahawk test

    All three look good. With the fat content I'd bet the smoked Tomahawk was pretty tender. I'd love to grill a Tomahawk, just for the experience, but they're $35+ out here.
  19. Jim_C

    New from the PNW

    If your talking PID's, there's a lot of good information on SMF. Here's one thread on automating propane smokers: https://www.smokingmeatforums.com/threads/pid-addition-to-gen-1-mes-40.320540/#post-2505989
  20. Jim_C

    PRO 100 SPARES

    Nice looking plate. I like the macaroni salad on the plate. Haven't made it in awhile.
    • Jim_C
    • Post #5
    • Forum: Pork
Top Bottom
Back
Clicky