Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Hamdrew

    Saturday ribs - Memphis style

    Look great! Real nice color on them. Now you've got me curious, though- when you asked about how you should cook them, STL style was one of the options. So, i assumed you meant spare ribs. Did you just mean wet hot & fast, vs. the dry hot & fast of Memphis?
  2. Hamdrew

    My first butt have questions.

    You're probably gonna need to shoot for 300-325*F to get them done in ~8hrs. Another option would be to piece them/slice them into 2-3lb pieces. FWIW, I smoked a ~2lb butt chunk yesterday, 7hrs total cook time at ~250*F, last hour of that wrapped, and I finished the last 30min in the oven...
  3. Hamdrew

    Smash burgers

    i only know about this because it was at one time an Adult Swim commercial (LOL), but ya it was I believe Hemmingway and Faulker, one of them said something along the lines of "Poor ______, does he really think big emotions come from big words?".
  4. Hamdrew

    Wearing Gloves, do most people do this while BBQing?

    yup. i am not a "professional" cook anymore but keep a box of gloves just in case, only ever put them on cooking the rare occasion i cut myself
  5. Hamdrew

    The Oklahoma Onion Burger

    easiest way, IMO, is to pre-smash the burger with onions between folded or two pieces of parchment paper. then just slapping it on the grill, onions down, and peel off the paper after a few seconds. the burger grease helps prevent the onions from charring, as well as traps in all that oniony...
  6. Hamdrew

    Smash burgers

    @smokin peachey seems only right to share, i certainly didnt invent it lol. and i agree 100% about going loose on the meatballs; only way to get a proper lacy edge IMO. a very coarse grind helps a lot too
  7. Hamdrew

    Smash burgers

    yea I thought i remembered you had a good flat-top; vs. me being scared to break my stove when I actually smash them like that. unfortunately that is the best (only) pic I have of what i meant. basically put those burger balls between a parchment fold and smash with your hand, rolling pin, or...
  8. Hamdrew

    Smash burgers

    that's the real breakfast of champions right there, wheaties can take a back seat when i do onion smashburgers, since i don't have a real good flat/griddle, 99% of the time I do the parchment paper pre-smash thing with them-
  9. Hamdrew

    Masterbuilt 560-charcoal experience

    royal oak natural briquettes (brown bag) are pretty good, IMO of course their regular ridged (orange) bag is the generic/store-brand for a lot of places. Like "ridged briquettes" at lowes, walmart, for me a local grocery store chain for example. they use binders and sand (for heat retention)...
  10. Hamdrew

    extra sterile equipment info NEEDED

    ^^ That StarSan is the go to for sanitizing kegs. Ethanol could be used, too, if you aren't near a homebrew store
  11. Hamdrew

    Gonna try it out!

    cook 'em until when you poke the thickest meaty end with your finger, it bruises like a tomato, just remember that those juices (that run out) will be hot! If they're already split or "singles", expect a ton of variance between doneness. some thin ones might finish as fast as 4hrs, others 6+
  12. Hamdrew

    Ham, better with time?

    Yes, and very much so. Wednesday I smoked 3 day cured baby backs, yesterday when I diced up some of the leftovers (salads, pizzas, sides etc.) and sliced the loin thin for lunch meat, I had a taste and.. let's just say IMO, never have a taste til its just scraps left on the cutting board. LOL
  13. Hamdrew

    Fire management

    This. If you notice it starting to drop too much, start lighting as much charcoal as you might need and then some. Lump gets ready pretty quick!
  14. Hamdrew

    Water pan do u use one?

    i use a water pan sometimes, as it pretty much guarantees temp control. running an empty water pan (lined with foil for easy cleanup) helps a little, too, especially with protecting the meat against flareups. note, this is with a WSM, and in your case I would probably only run one for temp...
  15. Hamdrew

    Cajun Jerky soaking now smoke in Lang Sunday

    besides cayenne, a dried green chile, jalapeno powder for example goes real well with cajun spices. not surprisingly, as good/important as bell peppers are in their cookin
  16. Hamdrew

    Who needs Starbucks?

    So what exactly is this river coffee you've posted here (and that camp thread, IIRC)? heating up the beans/grounds in water? Though you said cold coffee, so..hmm.. If not filtered or anything, just decanted, that sounds about the same as Turkish coffee. i usually bring my french press when I...
  17. Hamdrew

    Is there anything similar to American BBQ in Europe?

    ..huh? Slaves pretty much started American BBQ as we have today, i.e. the flavor profile. How would beef, brisket, sausages, mustard necessarily be contributions from Europeans? There were African Cajuns from Creoles, and white Cajuns had slaves. Your question has been answered: "yes."
  18. Hamdrew

    Is there anything similar to American BBQ in Europe?

    Yes, there are. Again I am not saying slaves invented BBQ, I am saying that American BBQ as we know it/have today was pretty much started by slaves. Cajun whole pig/cochon WAS slave and poor people American BBQ/BBQ "as we know today".
  19. Hamdrew

    Is there anything similar to American BBQ in Europe?

    At least Nordic Europeans were smoking fish to preserve them a while before American slaves were BBQ'ing. Spending 16+hrs smoking a brisket to make it edible might have seemed like too much work, though- have no idea.
  20. Hamdrew

    Finishing in oven

    ^what he said. if wrapping, whether ribs or butts or brisket, i often throw them in the oven. especially this year and last- NO good sales on charcoal :emoji_disappointed: I shut off the intake a little while before pulling the meat off, too, BTW
Top Bottom
Back
Clicky