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  1. petehalsted

    First attempt at Pork Belly Burnt Ends

    Looks pretty darn good to me! They don't get a lot of crispy bark, like brisket or Butt, I suspect because there is to much fat rendering to let them dry enough for that, but they do get a nice flavorful bark, your last shot on the smoker, the color looks perfect! After foiled with the butter...
  2. petehalsted

    Gotta give a huge shout out for the builder of this pit.

    Very cool, would love to have a Santa Maria in the arsenal.
  3. petehalsted

    Meat Combinations on the BBQ

    I like to do some type of snack item. Pork Belly Burnt Ends, Pig Shooters, ABT's etc. There's always someone hanging out around the smoker and its nice to have something to snack on while waiting on the main course. As mentioned, its really all about timing. What I do is decide what all if...
  4. petehalsted

    Ground beef

    I am no grinding expert, but I will get the conversation going for you. It sounds like you may have either overworked the meat or allowed it to get to warm. Keeping your equipment as cold as possible and doing small batches. It doesn't take much temp to start breaking things down and that...
  5. petehalsted

    Cajun Tasso ~ Foamheart

    You know what they say, every neighborhood has a grumpy old man, if you don't know who he is then .......
  6. petehalsted

    Cajun Tasso ~ Foamheart

    Yes I have tried to explain that to her, for the most part I describe it as flavorful, and she has had great not spicy Cajun, her brain/tongue just tells her that anything with that much flavor is spicy and hot. That's ok, just means I don't have to share my boudin, BBQ oysters, Blackend...
  7. petehalsted

    Couple of Boneless Turkey Breast

    Since the thread has "come back to life". Figured I would post an update. Mrs hasn't felt like sandwiches much lately, and I ain't much of a turkey sandwich guy, but I have gone through 2 backs of this turkey with some cheese and crackers. OMG, is it good with some cheese and crackers. Add a...
  8. petehalsted

    Dirty Rice with Andouille/Chicken Livers

    Like, Bookmarked, enough said <G>
  9. petehalsted

    Cajun Tasso ~ Foamheart

    We spent a month in Lafayette (actually Ducson), making our trek back north after winter in So Fla. I have spent way more of my life south of I-10 than north of it. But the area around Lafayette is special, you could eat a different dish every night for a year, and still not each anything that...
  10. petehalsted

    Call me crazy

    The Costco's in STL sell the same as Chile mentioned Whole or 2" strips. The ones I tried in SoFla did not have any pork belly. Sounds like that package used every word they could think of to describe it :-) I agree with Chris, I think I would introduce them to a piping hot grill, get some...
  11. petehalsted

    Smoked Beef Ribs

    That was going to be my suggestion, save the wine for the braise stage. I think you will get more of the profile you are looking for doing that than you will marinating.
  12. petehalsted

    Grill Mount Idea

    If you are tiling the top of the table, why not use something like durarock for the top instead of plywood ? That will give you a good base for the tile, and no worries about temp issues against wood?
  13. petehalsted

    A little Top Round London Broil

    Looks great. If you vacuum sealer has the ability, you need to look into one of the marinate dishes for it, if you do lots of marinading. If that isn't a tortilla then it must be Pita, and that would make it tzatziki sauce?
  14. petehalsted

    Selling my BBQs. I need advice!

    Your customers will be reheating, correct? Not you. Expecting your customer to have Sous Vide equipment is a big ask, especially considering the type of folks that will order prepared food from someone else, aren't likely to be "kitchen gadget" collectors. I usually do a full smoker, and...
  15. petehalsted

    Thanksgiving early

    I second the suggestion for twice smoke ham, that will make everything a lot less complicated and let you focus your main attention on the turkey. Since all you are really doing with the twice smoked ham is reheating and adding some great flavor, its much easier to time it.
  16. petehalsted

    Smoked some beef ribs Sunday

    I want to naw on one of those!
  17. petehalsted

    Nice day for some birds

    You didn't tell me there was going to be gravy and stuffing, and brussel sprouts!!! I would be all over that plate! Did you use the dripping for the gravy?
  18. petehalsted

    Chuck Roast Question

    Didn't he miss the 4 hour 40-140 window?
  19. petehalsted

    Pork Belly Burnt Ends (step by step) and is there a PBBEA?

    Ishi those look dog gone good to me, and looks like you followed my recipe and didn't skimp on the butter :-) Beautiful plated shot.
  20. petehalsted

    Bring out your tongs

    FYI, I ended up picking up this set from amazon, I played with the smaller one a bit doing some ham steak on the griddle for breakfast and definitely like it. I also picked this up for moving coals around, cleaning ash etc. Thanks for all the input everyone, I probably still need to get a...
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