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Stew Meat?
I see where a lot of you smoke chuck roasts and wondered if anyone has smoked stew meat since I believe it is just cut up chuck roast. I thought it might be like a burnt end? -
1st time Pastrami
Does anyone know if wrapping from 160ish to the 195 qualifies as the steaming? -
Looking for suggestions on smoking pheasant.
I split or spadek(sp) the pheasant and brine in soy sauce, apple juice, brown sugar and garlic, then smoke. I don't eat pheasant any other way now. It is the most moist pheasant you've ever eaten.- superdave
- Post #3
- Forum: Meat Selection and Processing
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Starting wood chips...
Some of this might not apply to your specific use but I'll list in case some does and might benefit others. My approach to my wood selection is varying sizes from sawdust to large chunks. I always throw some saw dust in the pan as "starter", then some chips and chunks. The sawdust starts...- superdave
- Post #6
- Forum: General Discussion
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Where did I go wrong?
And for what it is worth, I inject my beef briskets with beef broth infused with garlic to help prevent meat from drying out. -
Can't get ribs right, what am I doing wrong.
The color looks off and not like anything I foil. They should be much darker. And much like the bend test, having the meat shrink up the bone is another good indicator. The pictures tend to show meat still tight to the ends of the bone. Once you foil, feel free to crank the heat up a bit... -
Spare rib membrane!
Since I have not mastered getting the membrane off, I score the skin on the backside of the ribs between each bone. The skin seems to retract to the bone and I get fall off the bone meat.- superdave
- Post #26
- Forum: Charcoal Smokers
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Smoked ribs 2-2-1 method
- superdave
- Album
- Comments: 0
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brining question
Alan, unlike the rest of the meat we tend to smoke, chicken doesn't need to be done low and slow as we aren't trying to break down muscle tissue. My opinion or technique if you will is to smoke chicken as hot as possible. A lot of electric smokers say they top out at 250 so it is kind of hard...- superdave
- Post #11
- Forum: For New Members
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Best Electric Smoker Between $100 and $200
How about looking for a better quality used smoker?- superdave
- Post #7
- Forum: Electric Smokers
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Fresh Corn Fritters - the Perfect Side Dish!
I canned a bunch of salmon a few weeks ago so I thought while I was going to be doing some frying, I'd fry up some salmon patties with the corn fritters. I found a corn fritter recipe that was almost hush puppy like and thought that would be a good match for the patties... -
Fresh Corn Fritters - the Perfect Side Dish!
- superdave
- Album
- Comments: 0
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Fresh Corn Fritters - the Perfect Side Dish!
Okay, SVB, I just put a fire under the oil. Pics and details to follow. -
Philly soft cream cheese in ABT's
Just a warning, Philly Cream Cheese has come out with a tub that looks just like the regular but has a little purple bubble that says, "2X protein". The stuff is awful!!!! I assume they mixed it with powdered milk or something but it ruined my breakfast so be very careful when picking up the tub.- superdave
- Post #12
- Forum: ABT's and all things Appetizers
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brining question
I usually try to brine an hour a pound or over night. With a chicken, 2 to 4 hours should be good.- superdave
- Post #6
- Forum: For New Members
