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Pork Sirloin Tip Roast?
Chef Willie, I've latched onto a Char Siu marinade that I found at a World Market store. I use it on country style pork ribs with great results. I don't know if you have one of those stores in your vicinity but worth trying if you do. -
Pork Sirloin Tip Roast?
This roasts are almost void of any fat as stated and are rather dry. They might benefit from an injection as well. I wasn't crazy about them and haven't bought them again after the first couple of experiments with them. -
Out of time, out of luck pork?
Bought a $.99/lbs pork roast that won't cooperate even at 205. I'm somewhat out of time and wondered if I could make it a chop versus pulled. Looks like I got what I paid for. -
Pork Butt Timing Question
You would be amazed at how much time 25 - 30 degrees can save or add. There isn't any piece of meat I've ever cooked that didn't turnout great at 250. -
Timing smoke ribs or shoulder first?
What he said. Once you have wrapped, there is no magic in what heat source they finish in. -
Installing an Auber controller
Thanks for the link. I knew what the units did but was never real clear how they did it. The video helped me see the whole picture sort a speak. For what it's worth, I wouldn't have taken it all apart.- superdave
- Post #3
- Forum: Electric Smokers
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Wet vs Dry, for Salmon. Fresh vs frozen
I've had bad experience with table salt as listed in Bear's ingredients and only use kosher or sea salt now. -
Fine tuning my methods
I think knowing your equipment is the secret. After scratching my head for some time over posted smoke times at specific temps, I borrowed a friends Maverick and found out that my smoker was smoking at 250 when the door gauge said 225. So, if you have experience with your smoker taking that... -
Fine tuning my methods
I will be surprised if they take that long or longer. I smoke the Costco 8 lbs butts on a regular basis and they don't take near that long. But (no pun intended) I wrap mine after the smoke phase. That might make a big difference. -
Fine tuning my methods
Bill, I'm a little concerned with your times. What are the size of your actual pieces of meat since you have listed a few different hypothetical sizes? -
How much rub to apply to spare ribs, Please and Thank You!
I apply my rubs in multiple layers using different rubs but at the end of it, one can still see the meat through the rub. I'm a fan of tasting the meat and think that folks can post smoke season their own to varying degrees using sauces. I always serve my sauces as a side so that the ratio can... -
Wet vs Dry, for Salmon. Fresh vs frozen
I think a lot of the notion of smoked salmon really lies in whether one is truly trying to smoke salmon that will last for days as a preserved piece of meat or smoke/cook that produced an outstanding tasting piece of fish but doesn't have the lasting power for preservation. When I smoke salmon... -
My Next Smoking Adventure
Seeing as how I smoked some pastrami this weekend, I have a question about NY deli pastrami. How thinly sliced is pastrami that is served in the delis? -
New smoker advice.
Do you currently own a Weber kettle? Check this out. http://americansundancer.com/stoven-barbecues.html- superdave
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Bearcarver inspired Sunday Prime Rib Go Bills!
As unbelievable as it may sound, just wait until tomorrow when you have that French dip sandwich. It will blow your mind. -
SD's Sunday Smoke - Pastrami
Meat has rested. Sliced and ready for sandwiches. -
