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  1. Hamdrew

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

    Split a slab in half last Friday, so 9 day dry cure- One with just sugar+salt+cure1. It got rubbed with powdered pickling spices ( mustard seed, allspice, coriander seeds, cloves, ginger, red pepper flakes, bay leaf, sage and cinnamon). The other got cured with the pickling spices, and only...
  2. Hamdrew

    St Louis, baby backs and belly

    it sounded to me like he thought he was posting in the right place; lots of older people are bad at forums, lol. @Bubarooni what he means is to find the appropriate forum on the main page and click "start new thread" back on track, i'd be surprised if there were no good places for bbq at...
  3. Hamdrew

    St Louis, baby backs and belly

    oops, i thought you were the OP (why i asked the price) it is not too late to wrap. and be careful judging by thermometers on things like pork butt
  4. Hamdrew

    St Louis, baby backs and belly

    How much did that butt cost you?? As for the stall, I usually wrap. Don't need any liquid, but many use apple juice. Pineapple juice + chinese 5 spice is always a hit for me. With wrapping you can crank up the heat quite a bit as well (I'd shoot for ~325*F) and get that fat really boiling.
  5. Hamdrew

    St Louis, baby backs and belly

    all looks great. curious, how much did those ribs cost? and how much does pork loin/shoulder?
  6. Hamdrew

    Harry Soos using splits with a WSM

    In case anyone wanted something to experiment with this summer.. Came across this interesting video earlier this afternoon. Needless to say I am intrigued
  7. Hamdrew

    Food Service Help

    You could estimate the amount you'll use every 1-2hrs, and use a couple coolers so that everything gets served within that 2hr window.
  8. Hamdrew

    Good scale?

    American Weigh Systems or whatever the $10-20 ones are. They sell them at headshops. They should go to hundredths of a gram, and be pretty accurate by the tenth. They will also probably have something like a Gemini-20 which goes to the thousandth of a gram, but they are overkill and annoying...
  9. Hamdrew

    Holding Meat and other Foods above 140°F (60°C)

    I accidentally left a 2wk cured, 1lb or so chunk of back bacon double-wrapped in foil (as it had been since pulling it) in the microwave Sunday night.. When I got up at 4 and remembered, it went right into the freezer as it should've the night before.
  10. Hamdrew

    Topside Smoke Ring on WSM

    ah i assumed the little hole was an injection not (as im now guessing) a probe, my mistake!!
  11. Hamdrew

    Topside Smoke Ring on WSM

    what all did you inject that with, if you don't mind sharing
  12. Hamdrew

    Condiments and Additions to Hot Dogs - What's your story?

    I am with all the other hot dog hedons, maybe worse as while I much prefer Nathan's will not turn down an Oscar Meyer; IMO the flavor simply works well with just about anything. Hence I love a Seattle Dog with cream cheese and jalapenos (cilantro with those too, cant remember if that is...
  13. Hamdrew

    Bottom Round Roast Question(s)

    All I can add is that I sear and then braise or crockpot them, would probably sear this myself. At 125*F, about 24hrs might be good but I'm sure it could handle a little longer.
  14. Hamdrew

    WallyWorld Is Having A Royal Oak Lump BIG Bag Sale

    Nice, hopefully they are that cheap here now too. I have only ever had one bag but it was the same as the orange RO, IMO. Some rocks, some dust, some very tiny pieces
  15. Hamdrew

    WallyWorld Is Having A Royal Oak Lump BIG Bag Sale

    They have been $16.99 here for a few months now, speaking of need to pick up some more. wish their briquettes would go on sale too as i like both
  16. Hamdrew

    Best of both worlds?

    well there ya go [i might still switch it over to a loaded WSM, maybe even get one of those intake fans+sensors/alarms as a guarantee]
  17. Hamdrew

    Best of both worlds?

    Why not just use the oven, as people often do? Meat only picks up smoke til 140-160. If you expect it to still pick up smoke flavor, just like pellet grills as a whole, you are (arguably) sacrificing quality for convenience. I suppose I am confused as to where your confusion comes from, why you...
  18. Hamdrew

    Smoke time for two half butts

    @chad43 You also need to take into account how you are splitting it. The blade bone end where the loin starts is much leaner than the opposite. deboning and then splitting it lengthwise (the way the blade bone runs) may be your best option for closest cook time/evenness. Then, you need to...
  19. Hamdrew

    Did I ruin my bacon

    I am no expert on this stuff, but i don't see how it couldn't be fine? Even if the brine itself was frozen, it would have just slowed/stopped the curing process. No reason why it would have ever frozen (with all the salt and sugar in the brine), so I would consider it potentially 2wk cured. Like...
  20. Hamdrew

    Pork Butt - Challenge

    You've got yourself a couple picnic pieces there like @chopsaw said. You are 100% gonna want to wrap those, especially boneless. Here's a recipe i found for a user the other day from one of the most renowned BBQ guys here/worldwide- https://howtobbqright.com/2017/05/26/smoked-pork-picnic-recipe/
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