Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Chasdev

    Any new Rib Rubs out there?

    I hate to say it but I must have 20 different commercial pork rib rubs in my collection and I'm getting ready to toss most of them out as they are two years old or more. I was cooking some ribs yesterday and I did a quick taste test to sample them trying to decide which to use and I'm...
  2. Chasdev

    Been wanting a holding oven for years, finally found one!

    If you are interested in the topic of long hold brisket there’s several YouTube folks who praise the practice and have videos up on how it’s done. I find Steve Gow’s Smoke Trails channel entertaining (he’s the originator of the “BBQ Jesus” poster which depicts Franklins face superimposed with...
  3. Chasdev

    Been wanting a holding oven for years, finally found one!

    A recent thread that I responded to got me triggered all over again. I had advised the OP that a holding oven was a good idea if he was going to do a start up BBQ business. I've been dreaming of owning one for years (and years) but the cost was just not in the budget. UNTILL I saw an ad for a...
  4. Chasdev

    Slot Grill?

    I guess I lucked out then. I accidentally had mine shipped to the address in a different state of a long deceased relative who’s address I had stored in the “send to” list. I caught my error but it was too late to cancel the order. After it was delivered from China Amazon gave me a full refund...
  5. Chasdev

    Wet brine baby backs?

    On the Korean restaurant videos they just draw a fillet knife across the top until the ribs are “shiney”.
  6. Chasdev

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    Now that’s sounds good!
  7. Chasdev

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    What temps do you see? Or rather how long to crisp up a loaded pie?
  8. Chasdev

    Wet brine baby backs?

    In future I’m trimming too!
  9. Chasdev

    Wet brine baby backs?

    I’ve been watching Korean restaurant shows on YouTube (the ones where they do large batch prep on steaks, ribs etc) and one thing they seem to always do is to trim off that layer of potentially dry meat on top of baby backs. I’ve had that layer go dry on me more than once…
  10. Chasdev

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    I could rig a blower fan on the inlet port on my Weber 22 , that would allow me to get to 800+ degrees but I don’t think the Weber would live long at that temp. The pizza igloos claim 800+ so I sort of have to take their word for it.
  11. Chasdev

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    Interesting, but I'm dreaming of 800/1000f temps.
  12. Chasdev

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    I do, but I'm not leaning into using it for pizza.
  13. Chasdev

    Wet brine baby backs?

    I always dry brine steaks and chops but only for an hour or so before cooking but I’m more interested in a wet salt water soak for 3 or 4 hours in this case. Look up “Tuscan Ribs” they are worth a try. Completely different than bbq ribs. Never going to be fall off but they would be best ribs...
  14. Chasdev

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    There's lots of under $200 wood/pellet/charcoal pizza ovens on Amazon, anyone done the research on these?
  15. Chasdev

    Wet brine baby backs?

    Anybody using a wet brine (salt+water only) on baby backs? I had a package of pork chops that were tough as a shoe so after grilling a few, I brined the rest and the results were VERY good, so now I'm thinking the same bath might work on ribs too? I've developed a passion for "Tuscan ribs" and...
  16. Chasdev

    Fire-Water Thread

    While I prefer top shelf whiskey, I've been touring the least expensive brands sold at my local liquor stores. I'm talking less than $20 for 1.75 liters, and some of them are surprisingly drinkable.
  17. Chasdev

    Any Freemasons Here?

    Can't talk about religion here but look up their beliefs, it's far from what most people consider "Christian", at least the modern day version. I'm not saying they don't do good in the world, not at all but they can get pretty weird.
  18. Chasdev

    Any Freemasons Here?

    I had an ex member tell me some of the weird stuff they believe and do and it creeped me way out.
  19. Chasdev

    Doing a brisket tomorrow-wish me luck!

    Something to consider is that the longer you hold it at 140, the more tender it will be. If I you have a reliable holding oven system, cook at your leisure and hold until time to eat, including days in the holding oven if it has the ability to prevent moisture loss.
  20. Chasdev

    Why does my meat vacuum sealer fail to create a strong seal, lose suction, or get air leaks due to moisture from the meat?

    I have the same issues. I find freezing the liquid first solves all liquid migration problems. I freeze first in a snap top container then after removing the frozen item and placing in a bag, doing the vac seal.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky