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  1. Hamdrew

    First Meatloaf

    275*F (or higher) the whole time, and if you want a real dark crunch try spritzing with about 1:1 vinegar and root beer, cherry cola, or dr. pepper/knockoff. Also, freezing it a little will help buy you some more time, as well as help it hold shape (throw it on in an oblong "0" shape to account...
  2. Hamdrew

    HELP Smoker turned off

    As far as I know, you should be good, then. I know electric smokers are meant to be convenient compared to playing with fire, but maybe check once per hour when possible? At least until you figure out what mechanism caused it to fail.
  3. Hamdrew

    HELP Smoker turned off

    The "rule" is food must go over 140*F within 4hrs. How/when did you temp it? Carryover heat may have brought it over that threshold. My food handlers card is up to date, but I would wait for the experts opinion; Unfortunately, you do not have much of a window for time.. The safest thing to do...
  4. Hamdrew

    Bacon on a Stick, Spare Ribs and Smoked Mac and Cheese

    You will not be disappointed, to say the least! They are so thin that overnight should do it (above were 2 day, but I think 3 is perfect). & If you ever shallow/deep fry, and can spare (lol) one, breading and deep-frying the leftovers is pretty awesome, too. @kilo charlie Do you use Pop's...
  5. Hamdrew

    Bacon on a Stick, Spare Ribs and Smoked Mac and Cheese

    Nice; Had Some maple bacon-on-a-stick's last night, and am smoking some beautiful (!) bacon steaks tomorrow. Real hard to go back to any other way, IMO.
  6. Hamdrew

    Raw pork sausage

    Time is dependent on temp, and size of the sausage, but you wanna cook it to 165*F regardless. A 1/4lb link or brat takes about an hour at 250*F. I personally like a crispier casing and shoot for 275*F, at the expense of some juiciness.
  7. Hamdrew

    I can't cook chicken thighs

    Yeah, if no butcher shops will sell them to you or anything, probably out of luck.. Chicken feet are my favorite to use for stock, personally. I have been known to buy a rotisserie or smoked whole chicken from the store pretty much solely for it (stock), too.. LOL
  8. Hamdrew

    Just got a new CharGriller 980

    IMO, just start a thread in its respective forum and keep it updated with your cooks. Note stuff like if/when paint chips as is common with chargrillers (thankfully high temp paint is cheap!). If you use any additional thermometers, actual temp at grate level etc.
  9. Hamdrew

    Want to use old bay just not sure where

    popcorn potato chips in the water when boiling potatoes in the water when making rice makes a good rub itself just IMO needs more black/white pepper and chiles
  10. Hamdrew

    I can't cook chicken thighs

    See now I prefer grilled backs to breasts, lol, just requires hot/cool zones on whatever grill. Make the best tenders or white meat nugs too, IMO
  11. Hamdrew

    New uds goes through charcoal too fast

    Definitely possible, but you do have an aftermarket door, right? The stock ones are pretty bad. One of my WSM intakes is slightly bent and thus will never seal all the way. If you can't see by the naked eye, try shining a light on the other side of it in the dark. Aluminum foil can do a pretty...
  12. Hamdrew

    Expanding Horizons

    Besides Mexican, I'm a big fan of curries in the kitchen. I am 100% partial to a green Thai, but they're all good. Nice way to use up not-quite-enough amounts of produce, too.
  13. Hamdrew

    Summer Beer

    When I drank beer, summer meant (a lot of) Busch and Old Mil, little Rolling Rock for nationally available macros; Bell's Oberon, SN Summerfest and PA/Summer mixed packs, and pretty much any/all session IPAs. Lagunitas' big reds when applicable. Even more Two Hearted and Furious than the rest of...
  14. Hamdrew

    I can't cook chicken thighs

    these days i often skin them and use them for stock, but as said 275*F+ is the way to go. same with drums or leg quarters, too (which IMO can handle even a little hotter)
  15. Hamdrew

    New uds goes through charcoal too fast

    oh i figured, i just meant to ask whether you've tried other "minions", and if how does that "S" compare to those other minion methods (like putting lit coals in the center, or snaking coals around the outside of the charcoal basket). i like the flavor profile of fat dripping directly on the...
  16. Hamdrew

    New uds goes through charcoal too fast

    How's something like this work compared to other minions? Particularly the "standard" of dumping lit coals in the center, but also using an inner coffee can, or going around the outside of the charcoal basket? Thanks!
  17. Hamdrew

    Question about best by date on pork belly (for bacon)

    Here it IS a "Use (or freeze) by" date.
  18. Hamdrew

    Question about best by date on pork belly (for bacon)

    This is not necessarily true, depending on the packaging. Those unsealed saran wrapped styrofoam trays (with already a lot of oxygen) may start turning the next day.
  19. Hamdrew

    Wild turkey legs for turkey burgers?

    no experience grinding legs for burgers, but searing first will prevent at least some smoke penetration. You COULD coat them with a sauce before smoking to help pick up extra, however I'd probably just reverse-sear them.
  20. Hamdrew

    Question about best by date on pork belly (for bacon)

    i have started wet curing at or just before the best by date quite a few times
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