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  1. myownidaho

    Reheating pork butt

    What I’ve done in the past with good success is wrap the whole butt in two layers of foil when it’s done and place in an aluminum pan. This all goes into an oven the next day to reheat. Then unwrap and pull in the aluminum pan. The juice that accumulates after wrapping and cooling helps keep the...
  2. myownidaho

    Smoked tri-tip tacos

    Thanks, ab! Kosher salt and pepper. This beef is grown by a friend of mine. He buys them in March and they spend six months eating grass and grain. No other seasoning is really needed.
  3. myownidaho

    Pulled Pork Waffle Cones

    That completely rocks! Superb job on the creativity.
  4. myownidaho

    Smoked tri-tip tacos

    Thank you, gentlemen! I appreciate the likes.
  5. myownidaho

    Smoking on a Sunday

    Country Style Ribs. :)
  6. myownidaho

    What Went Wrong?! (Brisket)

    It looks like you needed a couple more degrees on IT.
  7. myownidaho

    Quality of Pork Shoulder (Kroger)

    Thanks, pops! I cook my chops to medium. Even brined they can be tough. What I buy at a local shop for about the same price are much more tender.
  8. myownidaho

    Smoked tri-tip tacos

    Thanks bd! That’s fine praise coming from a Texan. The leftovers tonight were quite tasty as well.
  9. myownidaho

    Quality of Pork Shoulder (Kroger)

    Fred Meyer is owned by Kroger. I’ve never had a problem with their pork butts. I did stop buying their pork chops because they have been consistently tough.
  10. myownidaho

    First tri tip attempt. Tips welcome

    I do tri-tip at 225 to an IT of 132*F. About 90-120 minutes. Cover and rest for 15-20 minutes, slice across the grain into 1/4” slices.
  11. myownidaho

    Smoking on a Sunday

    Great looking meal! Looks like the CSRs are perfect.
  12. myownidaho

    What Went Wrong?

    They were undercooked. I agree with the spritz no more than once an hour to maintain temperature. Next ones will be better!
  13. myownidaho

    My FIRST tri-tip

    Looks great! How was the texture? I’ve found that the pre-marinated ones have tenderizer in them that can overly soften them.
  14. myownidaho

    WHAT THE HECK IS GOING ON WITH BRISKET PRICES!!

    Did you try Gordon Food Service?
  15. myownidaho

    Smoked tri-tip tacos

    Thanks everybody! They were tasty. Leftovers on tap for tonight. The color on the salsa is from the tomatoes I used. I grew Blue/Gold cherry tomatoes last year and this was the bag I pulled from the freezer to make salsa with.
  16. myownidaho

    Smoked tri-tip tacos

    I decided it was a taco night. I smoked and reverse seared the tri-tip from my half steer. I also whipped up some fresh coleslaw, salsa and guacamole. Stuffed into tortillas and dusted with Cojita. Modelo and a touch of mezcal on the side. Thanks for looking!
  17. myownidaho

    Char Sui Shoulder

    Cut the shoulder into four pieces lengthwise.
  18. myownidaho

    WHAT THE HECK IS GOING ON WITH BRISKET PRICES!!

    I tried that the last time Winco had briskets on sale. Yeah, they never had to lower the price further because they sold out in a couple of days.
  19. myownidaho

    Smokin-It to replace MES 30

    Nice! You’re going to enjoy it.
  20. myownidaho

    trying to get the brine right for corned beef..

    I use the Digging Dogs calculator and do a dry cure. I’ve never had to soak a corned beef. https://www.smokingmeatforums.com/threads/universal-cure-calculator.124590/
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