Toggle sidebar

Search results

  • 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.
  1. C

    Little bit of pulled pork for the weekend.

    Its coming along well, a little too fast, i had to bump the temp down a bit. Bark is forming well. Corey
  2. C

    My 1st Whole Brisket on the Offset — Lessons in Bark, Smoke & Rest

    What temp did you put it in the cooler at? The 203f? If so, i agree with your assessment, you may have had carryover. Usually let mine rest till they loose about 100 deg, that way they are done cooking, then the hold doesn't keep cooking things. Letting the brisket cool too fast also can give...
  3. C

    Little bit of pulled pork for the weekend.

    Im on days off and have a lot of things to do around the property plus trying to do brakes on the motorhome. I wanted something for suppers that was easy and not a lot of thinking involved. Decided on a 7lb pulled pork. Been on for a couple hrs already, hickory smoke. Corey
  4. C

    Well. that was my duh moment

    I have cruise on the Kubota tractor also, its nice when i level the roads, but if your cruising for a while, when you have to make a change, sometimes your brain goes into neutral, ive blown off my road a few times, luckily nobody was coming the other way. Its good in a way but not good. Don't...
  5. C

    Stuffing Tube Question

    Is nobody going to say it? Ok, i will. THAT'S WHAT SHE SAID!!!!!!! 😆😆😆 Corey
  6. C

    Finally got the last big piece for my shop.

    This is about the level of woodwork i can do, built the cabinets in the shop and a little coffee bar in the mezzanine, the bottom left has a small fridge, top right a little microwave. Just ¾" good one side. I just needed solid stuff. Im a Millwright/Welder so no high skills with the wood. The...
  7. C

    1st time doing dry cure bacon.

    So you give them some time to dry a bit. That's a step i didn't consider. 👍 Corey
  8. C

    Finally got the last big piece for my shop.

    Im actually a Millwright by trade so i am definitely geeking out on this one.😊 Corey
  9. C

    Finally got the last big piece for my shop.

    The slab thickness is 6" 3500 mpa. Which is what the lift needs. The reason i have to grout is the shop has a drain and the concrete is sloped , the column foot needed about ⅝" shims to bring it into plumb. So i will be creating a huge point load at the shims. I'll drill and anchor using 6- ¾"...
  10. C

    Finally got the last big piece for my shop.

    I've been redoing the shop building on my property since i bought it. The previous owners used it but it was just 3 season. I wanted a year round heated shop. Gutted the old shop, re did the interior over the last 5 years. I work full time so its was pretty much every weekend working on it. I...
  11. C

    1st time doing dry cure bacon.

    You'll never go back, i did a wet brine on my first bacon, always had a pan full of water when you fry it up. Flavor is way richer with dry cure in my opinion. Corey
  12. C

    Casing for breakfast sausage links

    For fresh breakfast sausage i just use collagen. Load up the horn, fill them in one big coil, then just pinch and cut them to size with kitchen shears. Super fast. Corey
  13. C

    St Louis Ribs Pellet Smoke

    I wrap my ribs, its just more fool proof. Seems you have to mop or spritz if unwrapped, but don't quote me. I did some pork shoulder steaks last week unwrapped and the came out kind of leathery. Im just wrapping thinner pork cuts. Roasts no problem, there is enough mass and fat. My 2 cents Corey
  14. C

    Potato Wedges

    I love potato wedges but normally get lazy and into the cast iron pan, but im gonna have to try this method. Thanks for the inspiration Corey
  15. C

    Pickled Tomatoes

    Hmm, the ones i did were obviously too ripe. I will have to try some that are still not fully ripe. I thought these were but they must have been to soft.🤔 Corey
  16. C

    Pickled Tomatoes

    Ok, so my pickled tomatoes are officially a fail. I am 9 days in, had to try them. They taste good plenty of brine, but i could hardly get them out of the jar. Basically mush. Well, i will muddle my way through these to use them up, but never doing that again. Corey
  17. C

    So many tomatoes....

    Tried my hand at home made ketchup, i went rustic so no straining, skins and all, just reducing it now. Found a Heinz clone recipe, and adjusted it, little more tartness and a bit more celery seed. Its really good. Used up 4 cups of cherry tomatoes Corey
  18. C

    Smoking brisket flat only

    It may be but don't worry too much about temps, they cloud your mind. Hit the mile stones, like your 165f but when you hit that 195 to 200f start probing. Let the brisket tell you when its done. Then make sure you give it a nice slow rest, over an hr to hit your slicing temp, or longer if you...
  19. C

    So many tomatoes....

    I have another thread about pickling cherry tomatoes, its slowly working. Corey
  20. C

    No idea how to trim it but it was mooing yesterday 😊🤪

    My opinion is take the big fat chunk out between the flat and point, square it up and go. I used to trim and trim and get all perfect. No more. Kiss principle from now on. Corey
Top Bottom
Back
Clicky