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Lets smoke a brisket boys Q view
A quick peak and insert my probe The amps is almost done so it will be up to the camp chef pretty soon. IT is sitting at 128 right now -
Best BBQ in Every State - foodandwine.com
Ah I am actually swinging though Brainard tomorrow the wofes grandparents live in Pilligar whats the good bbq joint up there? May have to try it sometime my uncles drag race at BIR so I get up that way alot- zachd
- Post #18
- Forum: For New Members
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Newbie! Pulled pork question
I guess I have never experienced that as I dont take off the foil to crisp the crust. But I would say if your bone slips out easy after you think you have crisped it enough dont worry what the IT is it will be ready to pull. Try smoking without wrapping when it hits 165 it may take a little... -
Pork Loin Tip
I would french the bones if its not allready done Remove silver skin if there is any I personally wouldnt inject it I would use a nice rub Or you could use a brine You could also glaze it toward the end Ive used a rasberry jalepeno glaze before and it was amazing -
Pork Loin Tip
Pull it out at 145 it, 200 is wayyyy to high You could even pull at 140 if you wanted thats what I usually do -
Best BBQ in Every State - foodandwine.com
If you have bever been to anoka its a fun little town there is that bbq place kind of off the beaten path then downtown anoka right by the river has a bunch of bars and restaurants antique shops and clothing boutiques and what not. Its really popular for bikes usually the street infront of the...- zachd
- Post #16
- Forum: For New Members
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Best BBQ in Every State - foodandwine.com
What city do you live around? Man I miss my bike I used to love riding backroads- zachd
- Post #15
- Forum: For New Members
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Lets smoke a brisket boys Q view
Lets get to trimming with thw awesome custom deboning knife the wife got me for christmas Used salt pepper and penzeys northwoods seasoning I cant get enough of that stuff Smoking on my camp chef smokepro going to do heavy smoke for the for a bit so I light some more pellets too didnt load... -
Lets smoke a brisket boys Q view
Going to bring a brisket to the inlaws tomorrow. It was early morning when i decided to start this so only one grocery store had them that was open. Was smaller than i wanted at 6.89lbs but he gave me a dollar off a lb and it was actually trimmed pretty good so i had minimal loss when i trimmed... -
Memories of days gone by remember when
My Grandma always having molasses cookies in a 5 gallon pail. Refrigerator pickles Kohlrabi in some kind of cream sauce and black pepper My grandpas grape wine that was more of a brandy man that stuff had some horsepower the neighbor passed out in the corn field so the other neighbor and my...- zachd
- Post #20
- Forum: Blowing Smoke Around the Smoker.
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Quick question about smoked pork shoulder
Speaking of smoke smell I cooked a brisket to be done before we went up to the cabin. Well I cooked it in the back on our ground level patio. Well when the wife went to grab her clothes to leave for the cabin they all smelled highly of smoke! little did I know our dryer exhaust flap got stuck... -
Triage my first dry cured + cold smoked salmon attempt
I would say 12-24 with a dry brine 6-12 for a wet brine But 9 hours may be ok for that cut just as long as you believe the brine went all the way through It almost looks like to me you have some formed its hard to tell from that angle but it looks like the light is bouncing off it Is it dry... -
Best BBQ in Every State - foodandwine.com
Have you tried Jellybean and Julia's bbq in Anoka mn? super super good food Q fanatic in Champlin is pretty good too but I pefer JJs now As for Revival Meh Its 36$ for a full rack of ribs no thanks But for real check out Jelly Bean and Julias if you have not already...- zachd
- Post #13
- Forum: For New Members
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Triage my first dry cured + cold smoked salmon attempt
I would of cured the salmon longer than 8 hours if you are cold smoking like 24 or 48 hours Are you sure the cure went all the way through at 8 hours? I know you said they were thin but if you are cold smoking I have never went below 24 hours -
Need Advice for First Smoke
And I should say the heat gun will not work as it measures the outside temp not the internal temp If you want to do a wet brine do this ratio 1 cup dark rum 1 cup firmly packed brown sugar 1/2 cup kosher salt 1 tablespoon black pepper I throw in some minced garlic as well Hope some of this... -
Need Advice for First Smoke
Oh and if you have not all ready the fillet sections from the head to about half way back you can take a needle nose pliers and pull out the pin bones. Just feel for them with your fingers. The tail section of the fillet should be good. -
Need Advice for First Smoke
I always pat the fish dry before the dry brine too I would say 8 hours - 10 hours should be just fine I would put some air movement over the fish if you are going to let sit for an hour to form the pellicle I usually do something like 4 cups brown sugar, 1 cup kosher salt mixed , I sprinkle... -
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Making dust from pellets...
I just throw a couple handfuls in the blender enough to fill what I need. Then I just pulse them a couple times and its always worked out for me. Except I only do it when my wife is not around. I don't think she would be too happy if she saw what I was doing.- zachd
- Post #82
- Forum: AMNPS Tester forum
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Torch Recommendations For Lighting AMNPS
Mine has a auto igniter though I think I am on 3 years same tank. I have lit it a lot too.- zachd
- Post #14
- Forum: AMNPS Tester forum
