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  1. Hamdrew

    Question about brining a pork loin

    Happy to lend an idea! Fry tests are good like @smokerjim said, and if too salty, you can always soak it.
  2. Hamdrew

    Brand new to this great stuff...

  3. Hamdrew

    Wont drop below 250 and tons of smoke

    Like they asked, wood or charcoal, and are you using lit, ashed over coals? There will always be some thick smoke as charcoal/wood lights, requiring some finesse. Add lit coals, and when adding wood splits, keep the firebox open for a few minutes to "burn off". Some people don't start until...
  4. Hamdrew

    Question about brining a pork loin

    When curing I use about 1/4c of salt for 4c water, about 3/8c sugar. Since you're only brining a couple days, though.. I am not sure how much will penetrate. You could always dump it out and remake the brine, to be safe- sugar and salt are cheap!
  5. Hamdrew

    Brand new to this great stuff...

    There's a post with that same harry soos quote on tvwbb too, if i remember correctly. Most responses are scratching their head like you, hence it being harder for me to ever recommend that method with so little info about it. There is at least one, or was, add-on for temp control that used the...
  6. Hamdrew

    Brand new to this great stuff...

    Huh, I wonder if that changed, or was just internet misinformation? http://www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/ " ""Of the three components I mentioned: intake, fuel choice and amount, and the exhaust, the most effective component to...
  7. Hamdrew

    Jake's Beans

    I'd just smile and try not to laugh at the idea of being afraid of food; Maybe keep an extra can of old familiar Bush's, extra ketchup & mustard
  8. Hamdrew

    Fire not getting as hot

    What unit?? Is it clean/empty, i.e. not too much ash/charcoal dust choking out the fire? What kind of charcoal unit?? In any case, the easiest way to get a hotter fire is starting with more lit coals.
  9. Hamdrew

    Brand new to this great stuff...

    Weber recommends controlling temp with the top vent, and I know Harry Soos also uses the top vent when not using his fan thing.(?) So, I never know what to recommend since so many people use them the way you do.. i.e. it might be easier, and there is certainly more reports/advice/info on using...
  10. Hamdrew

    Brand new to this great stuff...

    Don't get too discouraged, it sounds like you just made several big mistakes. 1. Pellets are for pellet grills/smokers, you should be using wood chips or chunks. 2. Reading its Amazon reviews, it sounds like the thermometer is crap, but also sounds like it is designed pretty poorly and does...
  11. Hamdrew

    More Pinto Beans....YES

    I made some last night too. An onion, a tomato, a little bit of diced loin ham/bacon, a little Tony's Creole butter (the injection stuff) and Slap Yo Momma, and a whole lot of fresh sage from the garden
  12. Hamdrew

    Is it possible....

    No sense burning yourself out, good food from every corner of the world can be made indoors. Mexican, Thai, Indian, and Chinese are probably my favorites. Using smoke, bacon can of course go in just about everything. You could try curing a butt for a few weeks for "pulled ham", or loin...
  13. Hamdrew

    Here & There, a Few smokes & Cooks

    minus the thighs, add some back bacon and change the stirfry, that's what ive eaten the last few days myself. down there i like tecate but grew up with a lot of RR. theyve had a strong foothold here since AB bought em
  14. Hamdrew

    Porkstrami ~ Round Two

    I'm gonna have to try injecting if it's better at all. My fridge is already stacked to the brim.. lol [26 day butt with pickling spices, a lot of extra pepper, and cayenne and jalapeno powder right now, and a couple few week pieces of boneless loin (gotta love how cheap back BLTs are, classic...
  15. Hamdrew

    Wild Fork Foods?

    For seafood, I used to buy from Seattle's Pure Food Fish Market ( site- www.freshseafood.com ) and was always VERY happy with the quality.
  16. Hamdrew

    Wild Fork Foods?

    i have not, but have had them bookmarked for a while now and am interested too. some of their prices are weird, but i remember spares are ~$1.90
  17. Hamdrew

    white meat strip on baby back ribs

    besides wrapping and trying different temps, you could flip them over (bone up)
  18. Hamdrew

    Burritos!

    i was gonna try to make it real funny but didnt want ppl to think i was sarcastic i am all about experimentation unfortunately nectarines jumped from 1.50/lb last wk to 3$ now so that is on the backburner. i did get another watermelon that i will try my best not to eat as is (i really like...
  19. Hamdrew

    Burritos!

    i am still very much interested in if anyone has made nectarine BBQ stuff; i mean we know already apples work, and peaches work.. watermelon, too, as good as it is with chile salt or Tajin, or vinegar hot sauces
  20. Hamdrew

    Green coloring on smoke ring

    No idea if it's the cause, but nitrates and possibly nitrites (i cant remember) cause the sometimes shiny, rainbow or green effect on meat. burning wood releases nitrates, giving it that smoke ring.
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