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Pork Steak- new to pellet grills, advice?
Just curious- Where about are you at (if you feel like sharing)? Pork steaks aren't the most common cut you hear about. Only cooking one, for me personally would depend on how it looks, or more accurately where on the butt it's a slice of. If it's a leaner piece I might go hot like that. As...- Hamdrew
- Post #3
- Forum: Grilling Pork
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Smokehouse Better than just Bacon Cheeseburger
Looks awesome. Maybe they are just too mundane but I have always wondered why smoked burgers are not posted more often on here. So simple and quick, and even bad quick pics like mine look delicious IMO- Hamdrew
- Post #18
- Forum: General Discussion
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Pork Belly and Buckboard Bacon
Yes! Quite a bit. I finally got more fenugreek leaf, too, so am gonna play around next with it in the brine and rub. @JLeonard Read my mind! BLT's are just about my favorite sandwich, and tomatoes at the market are starting to get real good. As for trying bacon, it is SUPER easy and rewarding... -
Pork Belly and Buckboard Bacon
Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed... -
Any Thoughts on Using Beef Tallow on Butcher Paper When Wrapping Brisket?
I almost always use some in the wrap to sort of stretch out that expensive Parkay, lol; it does seem to sorta meld all of the drippings better and makes for a better glaze. I used the last of mine (coconut oil) last week to fry chicken, though, and while I saved it and it smells great, did not... -
Any Thoughts on Using Beef Tallow on Butcher Paper When Wrapping Brisket?
That is the arguable "plus" for using paper over foil, IMO. Bark stays dang near the same as unwrapped. and thanks for your reply! I am going to try it at least once. Might smoke coconut oil too and see if it's any different. Todays are foiled with Parkay and Country Bob's Original BBQ sauce -
Any Thoughts on Using Beef Tallow on Butcher Paper When Wrapping Brisket?
Good to know. Couple questions: -You DO normally wrap, and just mean the flavor? -With butcher/parchment/baking paper? -What about the flavor did you not like (with bacon I could see it adding too much salt vs smoked lard)? -What do you usually wrap with, if anything? -
Ribs in short time
you're gonna want to wrap for FOTB. 275*F, 2hrs naked, 1.5hrs wrapped, then 1/2hr unwrapped- Hamdrew
- Post #8
- Forum: General Discussion
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Greetings fellas!
You can let things go in a wet brine for a few weeks; I'm not sure about how long repeatedly dumping+remaking the brine would work. I am smoking some buckboard bacon that, due to weather, the oldest piece has been in brine for 15 days (~1wk extra for its thickness). like @SmokinEdge asked, what... -
Got ants inside? Easy solution
Put a few drops of this in a spray bottle and fill with water. Peppermint melts insects exoskeletons and they can smell that it's poisonous to them. Spraying the perimeter of the porch will keep out a ton of insects, to the point where if you ever jostle a hornets nest or something you can spray...- Hamdrew
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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liquid smoke ?
You could just get an electric smoker, but sure it could work -
4th Of July Menu?
Oh I will for sure, although I think about half of my threads are about cured ribs.. LOL https://www.smokingmeatforums.com/threads/slab-a-la-ham-bacon-on-a-stick-feat-gremolata-milanese-pasta-salad.307219/...- Hamdrew
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Wrapping dishes with foil to prevent staining
So I am pretty cheap, and often won't "splurge" on a disposable pan to smoke a side dish. Thus I am limited to my 3 cast irons, of which the biggest won't even fit on my WSM 18" when I use that. I also don't like intensive dishwashing. I have never considered to just wrap a metal casserole pan...- Hamdrew
- Thread
- Replies: 8
- Forum: Blowing Smoke Around the Smoker.
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4th Of July Menu?
I am right next to an American Legion that does a firework show, thus am cooking for 10 on Saturday. Decided on a few racks of cured spare ribs, and a pack of hotdogs in case the rub is too flavorful for my niece and nephews (pickling spices with extra pepper and chile, sichuan peppercorns, and...- Hamdrew
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Noob - want to cure bacon
Those ham steaks you usually cook on the stove top were probably smoked beforehand. That said, the sodium nitrite (i.e. cure #1) gives a smokey/hammy/bacon-y flavor, too, so your steaks would taste pretty hammy just fried like that. If you want, you can just thaw the steaks in the brine... -
Noob - want to cure bacon
fixing that now, thanks for the correction! -
Noob - want to cure bacon
I am a very frequent user of Pop's brine- my avatar is Canadian/back bacon, and I just finished a dinner of "corned" pork and cabbage. A couple things I don't think anyone else touched on: -Your ham steaks should be finished within 24hrs, as the understood standard is that it goes about... -
Who makes their own mustard (s)?
If you have any store that has a lot of Indian stuff, it's really prominent in Southern Indian cooking. There's also little ~2oz bottles from McCormick, and I'm sure Spice Islands etc., but at $5+ that's way more than you should be paying- Hamdrew
- Post #20
- Forum: Sauces, Rubs & Marinades
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Who makes their own mustard (s)?
Anywhere with bulk spices should have mustard seed, or there is always Amazon. They are dirt cheap ( $4/lb at my grocery store). All you need is an extra grinder, or ideally a mortar & pestle. Use cold water for a spicier mustard as hot water denatures that quality. I like all sorts of mustard...- Hamdrew
- Post #18
- Forum: Sauces, Rubs & Marinades
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TJ BB
Their spares- Tyson but only $1.89(!), I can always find a really streaky rack. Also, I'd assume them to be pretty localized, but I've gotten some of the best pork (shoulder) steaks in my life from there. If this is any indication of their pork butts, I'd pay quite a premium for this marbling.
