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  1. fullborebbq

    Sous vied then smoke

    I have done Prime rib the opposite way. Cold smoke then sous vide to temp. Really gives the smoke time to travel through the meat.
  2. fullborebbq

    Grate lifter ideas

    Quick search...
  3. fullborebbq

    First Cold Smoked Bacon

    Great bacon! cold smoking steaks for 1-2 hours at temps below 60 degrees has worked well for me. Not hard to do in Buffalo, NY...Lol.
  4. fullborebbq

    Prime Brisket and Mushroom Scalloped Fauxtatoes

    Looks like a winner! Shroom sauce has my mouth watering................... Super point for shroom sauce!!!!!
  5. fullborebbq

    Ribeye sandwiches

    Point for sure! Now I have to get a cold smoked prime rib steak out of the freezer and shave it down!
  6. fullborebbq

    Does Anyone Shop at Restaurant Depot?

    I second the wear a jacket! I shop there in Buffalo for most of my meats. You might find some better deals at you local grocery store sales but beware of the quality!. RD meats have proven to be the better deal for my business. It does require you to have a business tax # to get a membership...
  7. fullborebbq

    Chicken Italian Sausage with Dried Tomato, Black Olives, & Chardonnay (heavy pics)

    Just my 2 cents. I have a LEM big bite 1 HP grinder and the 50 LB mixer that attaches to it. It will work well with a 25 Lb load. My point here is end of last season I purchased a 20 Qt. Black Diamond planetary mixer with the ability to attach a #12 grinder to it I believe. This mixer might not...
  8. fullborebbq

    First Cold Smoked Bacon

    Awesome looking bacon. You must have a really nice slicer. My 10" has trouble with the size of a whole pork belly.
  9. fullborebbq

    Chicken Italian Sausage with Dried Tomato, Black Olives, & Chardonnay (heavy pics)

    Just an absolutely great job! Point for sure! I love the re hydrated tomatoes with wine idea.
  10. fullborebbq

    First jerky

    Nice job! welcome to the land of smoking meats...
  11. fullborebbq

    Mixes with mustard seed

    Yellow mustard seed, whole or ground adds a spicy flavor. If you grind brown mustard seed you get a horse radish like spicy kick.
  12. fullborebbq

    Secrets of Meat Curing and Sausage Making...

    Great posting! thank you for the info.
  13. fullborebbq

    The Sausage Maker Poultry Brine mixing directions

    Thank you Dave! I think this part of the post says it all. "At first sight it may seem that there is an excessive amount of nitrite in water. The answer is that only a small percentage will be absorbed by meat during the immersion process. " When it says it will cure 100 lbs of meat it is...
  14. fullborebbq

    It's a GUIDELINE not a Rule!

    I agree GMC. I was just pointing out that starting IT makes a big difference in cook time ( maybe I used a bad analogy) I was just stating 65 degrees as a (room temp). I see many times where people say to let the meat come to room temp for an hour or more. ( I realize the meat IT will never get...
  15. fullborebbq

    It's a GUIDELINE not a Rule!

    I would assume these approximations also include a certain starting internal temp as part of the equation. Obviously a pork butt started at a IT of 34 degrees will take longer than one started at a IT room temp of say, 65 degrees. If I am in accurate on this analogy please advise us.
  16. fullborebbq

    WHATS YOUR "GO-TO" BURGER??

    I will have to go with a 80/20 chuck blend, no fat no flavor! Nice Brioche' roll or Martin's Potato roll. Coopers sharp American cheese is great or a good cheddar. Ketchup, lettuce, tomato, BB pickle chips and Hellman's mayo(Northeast thing). If I am in a sweet mood, Mirical whip salad dressing.
  17. fullborebbq

    I got Nuggetized today

    Great looking Salmon!!! Point for sure. How did you prepare them for the smoker??????
  18. fullborebbq

    Started build. Got a few questions.

  19. fullborebbq

    Started build. Got a few questions.

    As for the holes start with a drill and use a pair of tin snips if you do not have a large hole saw. A jig saw will also do the job. as for the chimney I used a 4" to 3" duct reducer and made the rest of the chimney out of 3" double wall. I made a 4" hole and then I cut the 4" reducer every...
  20. fullborebbq

    Chuck roast cook

    You got me! Not going to hijack the thread, will start a new one with pics. 18 hours left out of 30 on the chuck roast as i type.
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