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3 2 1 or 2 2 1? What is this?
You also do not have to wrap at all- I haven't wrapped ribs in years. I cook at 275F and spares take about 3.5 hours, back ribs about 3. Cooking ribs to IT never worked for me. I cook them till they pass the bend test.- bregent
- Post #10
- Forum: For New Members
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Sourdough Starter Feeding
You might want to consider the method below that I use. Lasts in fridge for up to 4 months without feeding, is always ready to go, and you don't discard anything. I've been using it for a few years and it the only method I will ever use. I make the levain the evening before I am baking and in... -
Lox Recipes-help wanted
Ray, I think he's looking for ways to use the lox he already has, not to make more. I don't really have a suggestion, as I just put them on bagels, but maybe this will help: https://www.bonappetit.com/recipes/slideshow/smoked-fish -
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Ground Beef Jerky Failure
I don't recall adding any water. How much are you adding? You might want to try a mix from Nesco or LEM just to see it work out. Then you can try your own recipes based on similar quantities and flavors.- bregent
- Post #3
- Forum: Making Jerky
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Ooni Pizza Oven
I don't, but know of several folks over at PMDC that do. From what I recall, they are generally happy with them, but I would search that forum and ask around. -
First Brisket not so good.
Yup. I've cooked them at 180 for the first 6 hours and then bumped to 225 for the remainder and they finished at 190 or below. If I had left it at 180 it would have finished at less than 180. Hot and fast have always finished much higher - 205 or more. This is enough evidence that IT does... -
Pork steaks
140F pork shoulder? I would think that would be extremely tough. Let's us know how that worked out. -
Spice Rack
Those are ideal, but you need to have a drawer you can dedicate for spice. We don't, so have this instead: https://www.verticalspice.com/ They are well built and work great, but are a bit pricey.- bregent
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Rustic Sourdough Rye
Forgot to mention, but I would start off with the addition of some vital wheat gluten and or omit the wheat and go with bread flour for the balance. That should ensure you get a good rise. -
Rustic Sourdough Rye
I was active on rec.crafts.brewing for a long time with that same handle. Were you there? -
Gojuchang Wings
For every 4lbs of wings I use 1.5 teaspoon kosher salt, and 1.5 teaspoon baking powder. -
Gojuchang Wings
Seasoned with salt and baking powder and dried in fridge for 8 hours. Cooked at 450 for 35 minutes on the Memphis. Tossed with a mixture of butter, crushed garlic and hot gojuchang. Crunchy skin and juicy meat. -
Rustic Sourdough Rye
Thanks, I'd go for that trade. I'm an ex-homebrewer and BJCP judge myself. -
Rustic Sourdough Rye
Thanks. I love caraway but I usually omit from the bread because my son doesn't like it. But I do add it to the sandwich, especially if pastrami or corned beef. -
Help w/ AMNTS cold smokin in a Pit Boss pellet "grill"
The mailbox mod is a good idea, as it really helps to clean up the smoke especially if the pipe is long. I would also suggest using dust instead of pellets, and the tray instead of the tube. I gave up on using my pellet grill as a cold smoker, and switched to my GOSM with mailbox mod. But after...- bregent
- Post #2
- Forum: Info and Practices
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Rustic Sourdough Rye
Brian, I read through that thread briefly and see that at one point, you were trying to make a 100% rye bread. I would suggest limiting the amount of rye for now to no more than 30% of the total flour. Supermarket rye's (Oroweat, etc) have about that much and the flavor of rye is very strong... -
Total Noob Pork Shoulder Help!
As long as there is sufficient space between them for air to flow, it will be fine. -
Total Noob Pork Shoulder Help!
OK, never mind, just saw you said it was a pellet grill. In my experience, food will cook faster in a pellet grill than other smoker. Plan for around 14-16 hours.
