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  1. diesel

    First Turkey Smoke... need advice!

    We smoke a couple dozen every Thanksgiving for the last few years.  Brine overnight.  All the advice so far is spot on.  Doing a practice bird is always a good idea.  That way you will have it down.  We always add a few oranges, limes, lemons, fresh herbs to the brine.  I go by the rule of 1...
  2. diesel

    Tri Tip question

    My opinion would be that both ways would be great.  Need to flip a coin on that one.  Tri's are great cooked hot and fast as well as slow and low. good luck. Aaron.
  3. diesel

    ?? Confused about CURES ??

    I have been wondering about the amount of cure #1 (pink salt) in a wet brine.  I noticed that pops brine has 1 TBL (Tablespoon) per gallon of brine.  Were if you are dry curing it calls for 1 TSP (teaspoon) per 5 pounds. Just wanted to confirm this?  The wet brine isn't based on the weight of...
  4. diesel

    SPOG Recipe

    Equal parts, and I also use Lawrys in place of the regular salt. Aaron.
  5. diesel

    Big Pig Jig Vienna, Georgia. Anyone going to be there?

    I have been invited to the Pig Jig this year.  My partner in crime has a good friend that competes in this event and has asked us if we wanted to "help".  It is a 9.5 hour drive from my hometown but don't think that will be an issue.  We are planning on leaving at 3am Friday morning.  We decided...
  6. diesel

    Need a brisket opinion w/ Qview

    We would pan the brisket at 170-180 and add a cup of apple juice. Then tent it with foil.  Once it reaches 200 deg.  we would put it in a cooler big enough to hold the pan and let it rest.  The pan was always full of lot of juice.  Great for dipping. Aaron.
  7. diesel

    Myron Mixon's book "Smokin'"

    x2 ^. Aaron.
  8. diesel

    Sausage & Meat Curing Recipe Template w/Scaling & Calculators......

    You rock Martin!  Can't even begin to explain how much time you have saved me.  Well I guess you already know.  This is a nice tool for the belt. I just typed in the numbers for the last batch of my home cured bacon and they look correct. great idea and thanks Aaron.
  9. diesel

    Dry cure virgin

    I agree w/ Martin also, and I have found that the recipes in Charcuterie are incorrect in there levels of Cure.  I was also using too much at first.  I have a great chart that I use, link below: http://www.susanminor.org/forums/showthread.php?736-Curing-Salts After becoming familiar with the...
  10. diesel

    $78 dinner for two!!!

    Yum!  Nice score on those steaks.  I bet you enjoy them. Aaron.
  11. diesel

    In depth me - new adventures

    Oh.. by the way.. the pulled pork you did looks great.  Can't wait to see more of you smoking projects.  I have thought about starting a blog also but seem to spend all of my time on this site. HaHa.  The blog is bookmarked.   Thanks for sharing. Aaron.
  12. diesel

    Do you foil your Pastrami?

    Other then not wrapping it, I treat it like a brisket.  Take it to about 190 then foil and cooler.  I guess my thought behind not wrapping it would be to not have the moisture build up and all of the spices end up in a puddle at the bottom.  Also,  I have taken the IT to a much lower temp...
  13. In depth me - new adventures

    In depth me - new adventures

    • diesel
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  14. diesel

    In depth me - new adventures

    Hey, Glad to see you are that into the "habit" already.  I just took a look at your blog page.  Looks pretty good.  One thing you may want to check out the first paragraph.  The butt is the top of the front shoulder and the picnic is just below it.  They are two different cuts of meat on the...
  15. hog_cuts.jpg

    hog_cuts.jpg

    • diesel
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  16. diesel

    Do you foil your Pastrami?

    I have always waited until it was finished smoking and foiled before the rest. Aaron.
  17. diesel

    dry hopping question

    Thanks guys.. I will just drop them in.  I am excited about this recipe.  I had a Laughing Dog Citra IPA last fall and it was awesome.  I hope to replicate that flavor. Aaron.
  18. diesel

    Brining a pork loin prior to smoking?

    Arnold, I always brine pork loin if I can.  If you have the time then I say go for it. Aaron.
  19. dry hopping question

    dry hopping question

    • diesel
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  20. diesel

    dry hopping question

    I brewed a batch of beer on Friday night and the recipe calls for dry hopping in the secondary.  I have 2 oz of hop pellets (hopunion).  Do I just dump them in the carboy and then transfer the beer?  Do I wrap them in some cheese cloth?   If I just dump them in I figured it would be messy when...
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