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  1. SmokinAl

    Sams club versus Costco

    We used to have both, but during Covid we started ordering all our stuff online. Sam’s was free delivery, and we got our meat from Wild Fork. So we dropped the Costco membership after not using it for the last 15 years. But in our case Sam’s is a 1 hour drive each way & Costco is about 20...
  2. SmokinAl

    Recteq 1250 one year review

    You’re welcome Brian, I have OCD, and just have to tinker with things! Al Hey Brad, good to hear from you. I have never done any chicken in the R/T that I remember. I usually do chicken either on the gas grill or the kettle. I think if I did chicken I would do it on the top rack at 350. Not...
  3. SmokinAl

    Hello, we have a little bacon business here in Bakersfield, CA.

    You’re going to need one heck of a big vacuum tumbler to even do just one belly. If this is a commercial business then I can’t imagine how large a tumbler you would need, not to mention the size of the vacuum pump. It sounds to me like you already have the perfect setup, why change? If you’re...
  4. SmokinAl

    SV brisket points/flats separately & translating previous corned beef points success

    If it‘s a flat, smoke to an IT of 150, then SV @ 155 for 24 hours. Done many that way. Al
  5. SmokinAl

    Traeger Ironwood shut off on overnight 18 Lb brisket cook

    I’m sorry to hear that you didn’t get any replies to your question, but it sounds like you figured it out yourself since you didn’t inject or cut it in any way the inside was still sterile. Even if it was only 3 to 3 1/2 hours in the smoker at 200 that would be more than enough to sterilize the...
  6. SmokinAl

    Interesting Testing on Charcoal from America's Test Kitchen

    Been using jealous devil lump for a while, and it is expensive. I think it burns longer than Kingsford briquettes, & I like the flavor better too! So that’s my test! Al
  7. SmokinAl

    Judy is doing bread art again!

    Judy, thanks you and the balsamic sounds excellent! Al
  8. SmokinAl

    Rotisserie Turkey?

    SM is short for Santa Maria, I have a Santa Maria setup for my Weber kettle, and it has a rotisserie on it. Al
  9. SmokinAl

    Rotisserie Turkey?

    I hope you have a good motor, and balance it really well. That is a lot of weight to spin if off balance. I did a turkey on our SM setup & spent about 15 minutes getting it balanced. The motor never strained or the turkey never sped up then slowed down. Good luck! Al
  10. SmokinAl

    Judy is doing bread art again!

    She is loving you guys! Since I had to slice the ham this morning, I sliced her bread first, it slices real well in the meat slicer, but the crust is so chewy that it is a mother to slice with a bread knife. We are just about to sit down to a ham Sammie & scalloped potato’s. Al
  11. SmokinAl

    How to smoke a alligator

    Seen them smoked on YouTube, but I have cooked gator tail & can tell you if not cooked perfectly it is rubbery. But cooked perfectly it will have the texture of a chicken breast. Good luck on smoking a whole gator. We all want to see pics of the whole process! Al
  12. SmokinAl

    Memorial Day PP

    That is looking great so far. You know with all the rubs & sauces on the market now. It seems to be fun to try different flavors, I stopped making my own rubs & sauces a while back. I can find commercial ones that taste almost exactly as mine did. So, it’s just Judy & I & a little bottle of rub...
  13. SmokinAl

    Caught in a vortex..

    Nice job Jim! Those Vortex’s are getting a workout these days! Al
  14. SmokinAl

    Judy is doing bread art again!

    Judy, thanks all you guys for all the nice comments. She was pretty excited, And the bread taste awesome as always can’t wait to slice the ham up. So I guess for memorial day it’ll be ham sammies, beans, and beer.🍺 Al
  15. SmokinAl

    Judy is doing bread art again!

    This is really cool! Judy got some stencils & lays them on the uncooked loaf & sprinkles flour over the stencil! Then cooks it as usual! It was hard to slice it up, but it is my favorite sourdough recipe that she makes! I’m smoking a ham today, so this will make some awesome ham Sammie’s...
    • SmokinAl
    • Thread
    • bread art sourdough bread
    • Replies: 20
    • Forum: Breads
  16. SmokinAl

    Smoked and SV’d brisket?

    The time and the temp that I told you was for a flat so, if it was me, I think I would separate them and do each one in a different bag. Al
  17. SmokinAl

    Smoked and SV’d brisket?

    That is the way I make pastrami. Smoke to an IT of 150, then SV @ 155 for 24 hours. I’m sure just a plain brisket would be awesome cooked that way. There are 2 advantages, one you know exactly when the brisket will be done, and two the 24 hours in the bath with your spices really penetrates the...
  18. SmokinAl

    I just had to do vortex ribs

    Thank you Colin! Simple & good! Al Thanks Buddy! And thanks for the well wishes! Al
  19. SmokinAl

    I just had to do vortex ribs

    Thank you! That’s exactly what we did! Al Thanks David! I can’t believe it took me this long to try this! We haven’t ate a whole rack of ribs in a long time, but we sure woofed these down! Al Thanks Mike, I’m doing fine. Just haven’t had an appetite & if you’re not hungry, cooking isn’t much...
  20. SmokinAl

    More Single Ribs

    I honestly think this will be the go to rib cooking style for everyone. Single ribs!! Glad to see it can be done without a vortex. I bet you could do them on a gas grill! Al
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