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Mississippi Pot (Pork) Roast
The pepperoncini's are right up my alley, whey work with smoked and braised chuck roast too. -
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Ribs for a different purpose
I partially smoke ribs and sausage, then add them to a bed of sauerkraut and potato slices, then cover and finish in the oven. The smokiness gives a whole different layer of flavor. Pork hocks or split shanks are another option, smoke for a couple of hours and add to stews, beans etc., and...- thirdeye
- Post #9
- Forum: Pork Sticky
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Smoking questions from a complete novice
My suggestions would be.... once you dial in the tenderness you want, work on flavor next (smoke, seasonings & sauce combinations). And, if you take good notes, you can duplicate a rib cook almost exactly the same every time.- thirdeye
- Post #13
- Forum: For New Members
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Simple uds
It's easier to start with an unlined drum because burning out the liner can damage the exterior paint. Check out UDS Parts for ideas on accessories. https://udsparts.com/- thirdeye
- Post #2
- Forum: UDS Builds
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Anybody tried mixing chopped bacon with 90/10 ground beef?
I've added ground bacon ends to pork sausage and it's okay, but adding strips of pork belly (uncured) works better for me. -
Naked chicken ?
Short answer.... YES. Now, for grilling, I like the skin on so I can crisp it up. For smoking...both turkey and chicken, I go skinless, but I have a little trick that fools the eye😎. And this works on breasts, thighs, drums, 1/2 birds etc. I brine, or inject all my poultry for 4 hours, then... -
Pork steaks and ribs
That little strip of meat sandwiched within the fat on the right side of each steak is coveted by competition cooks. They call it bacon because of the resemblance. It is gently removed and slightly scraped before going into the box. Check your PM box. -
I'm Up To My Neck In Bones
It's best to stay well hydrated😎. One was for bottled water, and two had soft drinks.... Here is the view from the side yard. -
I'm Up To My Neck In Bones
It's very simple and I make the broth ahead then strain and freeze it. I think the total meat weight was around 80 pounds, plus 75 hot dogs and a 15 quart cooler with sloppy Joe meat. -
I'm Up To My Neck In Bones
Part 2: This is the injection and rub set-up. We cook 8 butts and 4 lamb legs. The lamb gets a separate injection. We shoot about 6 ounces into each roast. This was taken just after sunrise. The meat tables are at the end of the serving line. The wrapped meats came off around 9am and was... -
I'm Up To My Neck In Bones
Pork neck bones that is. (Grab a beverage or cup of Joe, this is a long one.) Every July I help out with a barbecue that is held on "Parade Day", which is the opening for our Fair and Rodeo week. This year marked the 32nd year for the barbecue..., and I've been on board for 20+ years. In a... -
I Let My Meat Loaf...
Here you go. https://www.smokingmeatforums.com/threads/more-stuffed-onions-beef-jalapeno-blue-cheese-with-a-bacon-jam-whiskey-glaze.309809/#post-2246431 -
I Let My Meat Loaf...
The hi-temp cheese gets soft, like a chocolate chip in a cookie does. When pieces are on the surface, they will get a little melty, but for Summer sausage it works great. -
I Let My Meat Loaf...
Most of the sausage supply companies have it, mostly for use in sausage... but it gives meatloaf and meatballs a little extra kick. I like cheddar, pepper jack and the blue cheese is very good. -
I Let My Meat Loaf...
This is a 1-1/2 pound meatloaf seasoned with Cimarron Doc's and cracked black pepper, and I mixed in about 3/4 cup of hi-temp pepper jack cheese. -
Resting TriTip
I kind of shoot for an hour, but I'm very picky on my sear time. If you foresee a long rest, pull it early. Just watch the internal temp. This is in the low 130s°- thirdeye
- Post #6
- Forum: General Discussion
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Is it enough smoke?
The quality and amount of smoke is the most misunderstood aspect of barbecue. If you overdo the smoke, the flavor consequences can be a disaster because the result could be bitter. Using a hardwood fire, you strive for almost no color from the vent stack. A good charcoal fire will have...- thirdeye
- Post #19
- Forum: Pellet Smokers
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Pork Injection
For optimal dissolution slightly warmer water works well. I use a shaker bottle, and shake about two minutes. This seems really long, but it's two minutes. 😄 (1) Yes, and we have no control over the substances in commercial enhancements. Years ago, the branding like 'Always Tender' or 'Moist...
