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  1. rgautheir20420

    Botsulism: Just cursious about the safety always preached.

    My points: 1. Is there any study showing poking with a thermometer introduces microbes into the meat? ( I know, common sense. Try to put a touch of food coloring on the tip of your thermometer, stick the probe into the meat, and see how much food color you actually get to the inside of the...
  2. rgautheir20420

    Botsulism: Just cursious about the safety always preached.

    atomic, that's the exact reason I try and buy cryo vac sealed cuts. I'm not huge on trusting how sanitary the guys behind the counter are when cutting up the mornings meat haul.
  3. rgautheir20420

    Botsulism: Just cursious about the safety always preached.

    You know dcarch. I'm gonna take a stab at this as this is MY own understanding of the "don't stab your meat right away" rule. When smoking pork butts and whole cut pieces of meat, I use the 40-140 rule more for any part of the meat that is exposed to the outside air and bacteria...meaning the...
  4. rgautheir20420

    Greenish tint to fat side of curing Pork Belly

    You're fine Boon. This happened on my very first batch and after a bit of reading I was put at ease. Dave has you covered and he'd be the first to tell you to get rid of it if the procedure wasn't sound. Happy bacon making!
  5. rgautheir20420

    Some very tasty St Louis Style Ribs and done very fast

    Ahhhhhh so we're not talking a method rather a piece of equipment then?
  6. rgautheir20420

    Some very tasty St Louis Style Ribs and done very fast

    Ok....this is getting ridiculous!!!! The wife is out of town and I can literally do ribs tonight....if ONLY I KNEW THE METHOD. 
  7. rgautheir20420

    Botsulism: Just cursious about the safety always preached.

    I read through the whole page and don't see where it says to add the water. Now I'm really confused....
  8. rgautheir20420

    **Help** Need General Contractor - Austin, Tx

    I gotta I'm surprised there are no SMF people in Austin, Tx that do general contracting work. Anyone?
  9. rgautheir20420

    Find Me this T-Shirt, plz

    And here are a TON of more funny a$$ BBQ shirts. http://www.storetees.com/collections/barbecue-t-shirts?view=all
  10. rgautheir20420

    Find Me this T-Shirt, plz

    Dave, here's a shirt with the same wording, but a different (better I think) picture. http://wanelo.com/p/24065263/i-like-my-butt-rubbed-and-my-pork-pulled-ultra-cotton-t-shirt
  11. rgautheir20420

    Entering my first local competition...advice needed.

    Ok so I'm seeing just the question about how to pay your 2 helpers right? I would say it all depends on who your helpers are. If they are family or friends, I'd say you're plan of splitting winnings is fine seeing as they're probably there "helping" a friend anyway. Besides, they'll likely get...
  12. rgautheir20420

    Made my own amazin smoker

    Well I'm with everyone else about just getting the real deal. With that said, there ain't nothing wrong with trying to make things yourself so I'll try to offer some advice. It's clear that you don't have an air flow issue with that material. Explain more how you "dried" the pellets before...
  13. rgautheir20420

    Chef's Choice Knife Sharpeners

    Plum, I picked up this  sharpener for a good price on Amazon. I've used it a couple times already and I love it. I've used it on a Dexter boning knife and 2 Cutco knives (butcher knife and chef knife). It's not expensive in retrospect of all of the others and does a great job.
  14. rgautheir20420

    Botsulism: Just cursious about the safety always preached.

    I don't understand why this topic comes up so much. People on this forum should know by now and understand it's viewpoint of food safety. If not...it's right there for you to read. I can understand experiments done to test processes (like Wade's), but I can't understand a thread like this that...
  15. rgautheir20420

    **Help** Need General Contractor - Austin, Tx

    I'm turning to the SMF community because I know no better one. A good friend of mine that lives in Austin, Tx is having trouble with his contractor. It's the all too often heard story of pay half the price of the job once contracts signed, contractor comes and gives a quote, does 1 days worth of...
  16. rgautheir20420

    AMNPS - Using Todd's dust while hot smoking

    Susie, I've used the dust while smoking sausages. The highest I've set the smoker at when doing so is 180 with no apparent adverse Affect.
  17. rgautheir20420

    AMNPS - Using Todd's dust while hot smoking

    Adam is right about the dust catching when you get hotter. WHB, for the lower stuff the dust is the only thing I use. I love how easy it is to get lit and stay lit.
  18. rgautheir20420

    AMNPS - Using Todd's dust while hot smoking

    No never. Todd's pellet have worked great for on every occasion.
  19. rgautheir20420

    What cold cut to make next?

    Wyatt, I ground up about 3.5 lbs of chicken thighs yesterday to make some gyro style deli meat. It's sitting in a loaf pan right now already spiced and will get cooked with a get home tonight. I'll start a thread when it's done.
  20. rgautheir20420

    AMNPS - Using Todd's dust while hot smoking

    susie, the problem I ran into is it seemed that the dust jumped rows from the extra heat that was in the smoker. It also burns MUCH faster with the smoker at higher temps. In that regard, I don't think it would be a fix for your situation.  What about a mailbox mod with the larger tube? Or...
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