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  1. 1MoreFord

    Bbq for a large crowd help

    I've always heard butts yield ~50%. That being the case you have ~a 6 oz serving planned but you said you are going to serve buffet size. I'd plan on at least an 8 oz serving since you have no control over portions. Better to have left over meat than run out.:emoji_wink: You should double...
  2. 1MoreFord

    Who remembers these?

    MD and Thunderbird weren't popular where I went to school but Boone's Farm and Annie Green Springs were. Party ball's were popular too. Much easier to deal with than kegs when you had a 60 mile round trip to return the kegs for the deposit.
  3. 1MoreFord

    Sealing Cooking Chamber...

    I once worked for a food company. I had to find a regular silicone sealer that was food safe. Many did not say one way or the other but some said once cured they were food safe. Never looked at the Hi-Temp versions til now. If you are concerned here's a quick DDG search...
  4. 1MoreFord

    iphone 16 pictures too big?

    IrfanView is great for re-sizing/re-sampling photos and many more things including organizing. Plus it's free! https://www.irfanview.com/
  5. 1MoreFord

    Sealing Cooking Chamber...

    You can also use Hi Temp silicone to seal leaks. Thoroughly! clean the surface where you will apply the silicone and then use wax paper between the silicone and the other surface to be sealed or apply a release agent of some sort to the other surface. Crisco, spray oil, even Vaseline, etc will...
  6. 1MoreFord

    fire box position

    Johnson Smokers makes some pits with fireboxes underneath. I know of one guy who likes them. https://johnsonsmokers.com/20-t-pit/ Southwest Smokers makes another style of pits with fireboxes underneath and I knew of another guy who really liked his. https://southwestsmoker.com/stationary-smokers/
  7. 1MoreFord

    Best Cleaner

    Members Mark Grill Cleaner is available at Walmart too, but it's about twice as much at my local stores. Easy Off Oven Cleaner, and other oven cleaners, contain Sodium Hydroxide too if that's easier to find. Several drain cleaners do too. As mentioned, be careful around aluminum and painted...
  8. 1MoreFord

    velveting jerky meat

    I should have expanded on my thoughts about Chinese restaurants and beef. Most Chinese restaurants I've been to use tough beef. However some of it may not be as tough but has an almost slimy feel to it. That is what I'm assuming is the effect of velveting. Either way I tend to avoid beef at...
  9. 1MoreFord

    Any takes on Rosemary seasoning?

    A couple of guys on Utube have a Rosemary Salt recipe that sounded interesting so I grabbed copies. That Dude Can Cook originated the recipe and here it is: 1 Cup Kosher or Mauldin salt 14 sprigs of Rosemary leaves only 8 sprigs sage leaves only 3-5 cloves of...
  10. 1MoreFord

    velveting jerky meat

    There are a lot Chinese restaurants where I don't like their beef entrees. For a long time I had no idea why I didn't like the texture of the beef. Now that I know about velveting that's what I blame. Think I'd rather try Jaccarding the beef before marinating. Hopefully it would tenderize...
  11. 1MoreFord

    Interior smokers for a restaurant

    Some are actually indoor/outdoor smokers. They fit thru the wall where the food access is indoors and wood is added outside. Of course the smoke stack is outside too.
  12. 1MoreFord

    Interior smokers for a restaurant

    Ole Hickory should be on your list too.
  13. 1MoreFord

    Smokin-It Digital vs WiFi digital

    I have a digital WiFi enabled pellet grill. I find it comforting with a pellet grill to make sure it's still working properly. I.E. no bridge ups, etc. Plus it also has 2 temp probes for food and I can monitor the grill and food with one app.
  14. 1MoreFord

    Steak too salty

    Gator, I can't tell you what will work for you but this works for me. I learned to heavily salt the meat 1/4 hour per 1/4" of meat thickness before time to cook. Thus 1" thick = 1 hour and 1.5" = 1.5 hour before. Put the meat directly on a flat surface and let it sit in the fridge for the...
  15. 1MoreFord

    Smoking questions from a complete novice

    I don't see it a lot but have run across back ribs with missing membranes. I suffered a lot of frustration and some messed up ribs the first time I did though. Here's the latest way I've seen to remove membranes. I've started removing them from one of the ends with catfish pliers but this...
  16. 1MoreFord

    Smoking questions from a complete novice

    I find the exact opposite to you. Are you sure the back ribs you get don't already have the thick membrane pulled off and you are fighting the inner membrane? Back rib membranes usually come right off in one piece while any style of spare rib is a PITA to get the membrane off. I normally get...
  17. 1MoreFord

    LEM discount

    Sale is extended one more day.
  18. 1MoreFord

    Looking for ideas for big meat cuts to do on the Blackstone

    uncle eddie, look for Bruce the Alligator Man's(from Swamp People) blackstone cooking videos on uTube. He has several creative cooks to look at.
  19. 1MoreFord

    Cast iron brands

    For anyone who has never seasoned cast iron this way, let me suggest you use your gas grill. Oil/grease your pan. Place it upside down in the grill and bring it to your desired temp. Any excess oil will run off and it keeps the smoke and odor out of the house to appease the wife unit.
  20. 1MoreFord

    Smoker Purchase Suggestion

    While they won't go to 350 the Smokin-It PID smokers will go to 325F. Not too far from 350.
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