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  1. schlotz

    Added another to my BBQ Sauce collection: #5 Cab-Salute

    The oil is if you are going to use fresh shallots & garlic and cook them instead of using the dried shallot flakes and garlic powder.
  2. schlotz

    Added another to my BBQ Sauce collection: #5 Cab-Salute

    Found a recipe over on vindulge.com but it needed some help. Using Pinot Noir was not going to cut it and the other ingredients also required adjusting. After toying around I'm pretty satisfied with the final results. Hope you might like to try it. There are others in my sig below. BBQ Sauce...
  3. schlotz

    Z Grills, Any Experience With Them?

    Now hold on there.... anything being offered to be replaced in 5 years tells you all you need to know. They basically are admitting the level of their quality. No way would I want to go thru having to get ride of one just to have to do it again and again. Remember, you get what you pay for...
  4. schlotz

    The Grease Box

    Always good to keep grease captured in an inclosed area so the critters can't get at it.
  5. schlotz

    Is it enough smoke?

    For those that have trouble keeping a tube going while in their smoker (assuming you got it started properly with a torch and let it go for 5 min or so before placing in the smoker) try wedging a nickel between the hood to allow a small crack to increase the air flow slightly. Place the open...
  6. schlotz

    PRO 100 SPARES

    You definitely got 'em right Ray despite that oppressive heat. Points! 👍 btw: what's with the ALL CAPS?
  7. schlotz

    Plate Ribs Tonight

    Probably not of much help. My source is a local butcher here in Indiana. I'd suggest looking for a butcher shop. Plate ribs do have fat. Zoom in a bit on the cut photo and you can see the fat. Slow smoking helps to render them, by that I mean 7-9 hours. I do mine at 275º but there is still...
  8. schlotz

    Plate Ribs Tonight

    Thanks Keith!
  9. schlotz

    Plate Ribs Tonight

    Thanks to all for the comments! They were very tasty. Smoked them for a tad over 7 hours. As we all know each piece of meat has their own time table. I actually got fooled a bit as they probed tender but in reality they could have used a few more minutes in the smoker. All my smokes & other...
  10. schlotz

    Plate Ribs Tonight

    Exactly, they’re brisket on a stick. And they’re easier to smoke and come out right.
  11. schlotz

    Plate Ribs Tonight

    You they were worth the effort.
  12. schlotz

    Plate Ribs Tonight

    Sometimes you really want BEEF!!!!! 😉
  13. schlotz

    Plate Ribs Tonight

    50/50 Salt & Pepper, running at 275º. Been in for 5.5 hours and looking real good 😋
  14. schlotz

    Brisket help, point 175 flat 194

    Rich is spot on. Just relax on the temp difference. Pay attention to the flat. Yes, once the IT has dropped 5-8º to stop further cooking, wrap and back into the smoker at 150º to rest. And, per Bruce's comment, if your smoker has the heat at the side I'd rest the brisket away from the heat source.
  15. schlotz

    Brisket help, point 175 flat 194

    I would ignore the point. Probe the flat & when tender all over it's time to pull, let the IT drop 5-8º while open on the counter then start the rest cycle in a cooler with towels.
  16. schlotz

    Pork Steaks - Recipe Ideas?

    We love pork steaks. Usually seasoned with salt, pepper & garlic. Grilled and basted with Italian dressing. Issue is thickness. Ours are normally 1.25-1.50" which allows them time to render better. At 1/2-3/4 they will get done rather quickly on the grill so watch them carefully.
  17. schlotz

    Pork Steaks - Recipe Ideas?

    How thick are they?
  18. schlotz

    Crispy chicken skin?

    IMO, the skin can be improved (some dry in fridge, some use a bit of baking powder, etc...) but in the end, you need heat! Personally I find it easiest to throw 'em over on the grill to finish.
  19. schlotz

    Watch your Blackstone

    Hmm... not certain how I would feel about a 20 foot line full of LP all leading back to a tank with an open valve.
  20. schlotz

    Just a miserable time smoking this past weekend

    Just need to have a plan in place the day before (check supplies, smoker cleaned & ready, meat prep) and then work it. 9# bone-in butts can easily be smoked and ready for dinner the same day.
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