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  1. Hamdrew

    Bear’s Smokers FREE to good homes. ALL GONE !!!

    Can't forget the never-ending search for the perfect sandwich(es)- that's a creative outlet for food if there ever was one.
  2. Hamdrew

    Pork ribs - not a lot of smoke flavor (cherry wood)

    when the smoke hits moisture it condenses. So, it builds smoke on the outer/bark layer, whereas you are probably looking for smoke in the snack sticks themselves
  3. Hamdrew

    Pork ribs - not a lot of smoke flavor (cherry wood)

    Yep, moisture picks up smoke (cools it off). Favorite wood really depends on the person. If the smoke is clean/thin-blue, there is no such thing as too much hickory for some people
  4. Hamdrew

    Smoked Spare Ribs Experiment

    i have been using some coconut oil in addition to fake butter (and then flavorings). Really seems to help absorb all that goodness, and leave me with more drippings to glaze with and save for future cooks requiring bacon fat
  5. Hamdrew

    American Cheese

    Not yet! I lucked out, and was getting surplus "farmers to families" boxes, which included at least one pound of deluxe American slices each week. It has however ended, and I only have a few pounds left, so maybe next month.
  6. Hamdrew

    Your Thoughts on Flavor ~ Corned Beef, Pastrami, Montreal Smoked Beef

    Pickling spices have become my go-to for a rib rub. I just add some sort of extra chile heat and more pepper. Has a really strong breakfast sausage-y taste to it, which of course is delicious with "bacon-on-a-stick" ribs. I need to order more fenugreek which I think will be the finishing touch...
  7. Hamdrew

    Your Thoughts on Flavor ~ Corned Beef, Pastrami, Montreal Smoked Beef

    I like both standard spices, but probably heavier on the Montreal smoked meat side in the cure and rub. I actually did a test last weekend of two half racks of dry-cured spares, one cured with pickling spices and just rainbow cracked pepper as the rub, the other not cured with anything but...
  8. Hamdrew

    Pork ribs - not a lot of smoke flavor (cherry wood)

    Cherry is pretty heavy for a fruit wood, IMO. Just may require a little more.
  9. Hamdrew

    Blackjack

    You may well have seen them, they're around a lot of the country. Jack/blackjack oak, at least, as straight "black oak" is yet another species
  10. Hamdrew

    Blackjack

    it is in the red oak family like jack, with quite a bit of tannins and thus a pretty dang strong flavor. a little different than jack. The trees are everywhere around St. Louis
  11. Hamdrew

    Blackjack

    jack oak is good stuff. i have been burning mostly pin oak myself. i think you'll find many fans/users here of just about every wood suitable for smoking
  12. Hamdrew

    If not broke don't muck with it.

    You didn't explain anything about your method of cooking in the first post, though.. lol The accepted standard is over 140*F is safe, and there is a 4hr window to get there. Who/what posts are you referring to? Also, just because something rarely ever happens does not negate the possibility...
  13. Hamdrew

    If not broke don't muck with it.

    i dont use probes either but there's no need to brag about it, maybe in jest with buddies i too am confused as to what you meant? if a thermometer ruined the taste, you may have used the wrong thermometer, LOL
  14. Hamdrew

    Weber Kettle Questions

    briqs are probably easier to learn; you can get pretty much offset flavor out of a kettle if you get good at it. Personally I don't recommend getting anything to hold the kettles to one side. Just be careful pouring (leather gloves help). I want them to be able to be "rolled"/jostled so as to...
  15. Hamdrew

    Overdue Philly Cheesesteaks

    LOVE me a Philly. I always liked doing them with the cheapest ground beef (the $3/lb, 73/27 tubes I lovingly refer to as "meat paste") and called them "Sloppy Phil's" until learning that a "chopped cheese" is already a thing in NYC. I won't turn down one with any cheese, but my favorite by is...
  16. Hamdrew

    Where do you buy your fresh fish and what type is best?

    https://www.freshseafood.com/ is the online storefront for a Seattle fish market. It has been a couple years but I was always been very happy with the quality, and ate some raw. I had a huge deep freeze at the time so buying $250 for the free shipping wasn't too much to work around, and ate a...
  17. Hamdrew

    Pickled Bacon-on-a-Stick and SMF/Unity Gatorbeans

    I like it a lot better at Pop's full salt and half sugar. So a gallon brine is getting 1c of each, 1qt gets 1/4c each. Have not tried Swerve/Splenda but Stevia needs a little less than sugar IME
  18. Hamdrew

    Pickled Bacon-on-a-Stick and SMF/Unity Gatorbeans

    https://www.ciaprochef.com/watermelon/watermelonbbqsauce/ TBH i never watched that vid/read the recipe, just Googled to make sure that yes, watermelon does go with bbq sauce. Figured it would as good as it is on the side of a plate, and all. $1.90 spares at Aldi's, <$10/lb for prague 1. lol i'll...
  19. Hamdrew

    Pickled Bacon-on-a-Stick and SMF/Unity Gatorbeans

    Dry-curing might've given it a better texture, but man just 1-3 nights (1 for tight STL's, 3+ for fat full slabs) in Pop's brine make what's already awesome (ribs) even better. I also can't stress how good ground/powdered (i use my spice coffee grinder) plain/storebought pickling spice is.. I...
  20. Hamdrew

    Pickled Bacon-on-a-Stick and SMF/Unity Gatorbeans

    "Good artists borrow, great artists steal"
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