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  1. pwillie

    Newbie in Austin, TX

    Hi Barret, You have already learned a lot if you are already making modifications.  I am not sure about the internal chemeny but the other things are a must, especially if you plan to do any cold smoking.  Welcome to the crowd and enjoy your new toy. Paul
  2. pwillie

    Noob and questions abound!

    You can get by with something less, but if you are serious about smoking and grilling I would get a Maverick 732 and then later you will find that an instant read like a Thermopen from Thermoworks will be something else that you will get excellent mileage out of.  One thing at a time!
  3. pwillie

    Noob and questions abound!

    S2K9K has given you good advice.  I agree with what he has said.  The therms mounted in the lid of grills, no matter what you pay for them, are worth the powder to blow them to "you know where"!  I am not familiar with the one that you purchased to guage the meat temp but it is my guess that it...
  4. pwillie

    Apple cured Canadian Bacon w/ the Q-view- Part One & Part Two. Completed

    I have used Pop's brine a number of times and have always been satisfied with the results.  I too found pork loins on sale this past Friday and picked up two of them.  I have been trying to decide what flavor of Canadian bacon I wanted to make this time.  I like your recipe and will be doing...
  5. pwillie

    Canadian Bacon a bit tough, Help Please!

    Thanks guys for your comments and advice.  I am a wine maker and make precise notes on every bottle that I make.  I am in the process of developing a format for record keeping on all of my grills and smokes.  I really think that I only took the CB to 145 and I also believe that I may have smoked...
  6. pwillie

    Canadian Bacon a bit tough, Help Please!

    I made some canadian bacon from a pork loin and used Pop's brine for about a week and hot smoked it at 225 to an internal temp of about 145.  It's been a couple of weeks and I may have taken it to 160, not certain but I think 145 is correct.  Flavors are great and it is beautiful however, it...
  7. pwillie

    First Canadian Bacon (Qview!)

    Looks great..........Mine is in the fridge and in Pop's brine.  It will come out today to start a pellicle.  I think I will stick with a honey and cracked black peppercorns for a glaze.  This is my first stab at Canadian Bacon........
  8. pwillie

    Cajun Boild Peanuts

    I know several vendors who buy them commercially, boil them, and sell them.  If they are pasturized, it must not keep them from being boiled properly and being sold as "boiled peanuts".  I have never purchased them myself any way except as raw.  These guys sell them the entire year around.  I...
  9. pwillie

    Cajun Boild Peanuts

    If peanuts aren't green  they just aren't going to taste like boiled peanuts.  If they are raw and the meats aren't hard and dried yet, you can take the time to slightly crack each one and this will allow them to take on the salt.  They still need to sit in the frig for a few hours and then...
  10. pwillie

    Question about boneing pork butt

    I wasn't thinking about how quick or how long this would take but rather about how even and consistant that the two halves would be and how much better the slices would be.  I would think that I could clean bone frags away pretty easily.
  11. pwillie

    Question about boneing pork butt

    A couple of days ago, I removed a bone from a pork butt and got it out pretty good however, I was wondering if anyone has tried a different technique.  How would it work if you asked your butcher to use his band saw and turn the butt on it's side and cut it perfectly in half right through the...
  12. pwillie

    Question about boneing pork butt

    A couple of days ago, I removed a bone from a pork butt and got it out pretty good however, I was wondering if anyone has tried a different technique.  How wouold it work if you asked your butcher to use his band saw and turn the butt on it's side and cut it perfectly in half right through the...
  13. pwillie

    Hello from the Mississippi Gulf Coast area

    I have been reading this site for a short while now and find it inviting and informative.  I live in Hattiesburg, Mississippi and have only been smoking meat for a short while now.  I have a natural gas fired Jenn Aire and a Masterbuilt Electric Smoker 30.  I am retired and have plans to soon...
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