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.
CrankyBuzzard is correct. When you cook pork shoulder it will go through a "Stall Phase" which can last several hours, when the meat stops cooking and stays at the same temperature. This typically happens when the meat reaches a temp of around 150 degrees, The meat is sweating, and the...
Apple Pellets is what I used in the Smoker Tube. Just had some of this cheese and crackers around 20 minutes ago, and it is great. I also was shocked when I went to take a sealed bag out to see that that color of the cheese has gotten so much more darker as it was allowed to age a bit and...
My adventures continue with my new Sous Vide Machine. Since Beef Tri Tip was on sale at the store, I decided to try and Sous Vide a couple of them last night for dinner. After applying a generous coating of Salt, Pepper, Garlic & Onion Powder I sealed them in a bag with a bit of Olive Oil and...
So I finally invested in a cold smoking tube. I was going to get the Amaze-N tube, but then the other day I was in Target waiting for my prescription to get filled, and stumbled across the Char-Broil smoker tube, and it was selling for $9.99. I didn't know how well it worked, but I figured at...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.