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big green egg ceramic smoker
What would you like to know? Jim- jminion
- Post #2
- Forum: Charcoal Smokers
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Smokehouse plans, photos
Here are some links to plans http://agebb.missouri.edu/mac/links/...um=204&alpha=S Jim- jminion
- Post #14
- Forum: Charcoal Smokers
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smoked italian sausage??
Fresh sausage's texture comes from the fats. I find if you are going to smoke it start at pit temps of 150º for the first couple of hours, then raise the pit up to 225 to 240º till they reach your target finish temp. I think you will find that you will like the finish texture using this... -
Previously cured/hickory smoked Ham Shank
Ranger72 The recipe is a standard at our home and we use it for catering. Thank you for your kind words and the nomination. Dutch I have to admit that I missed OTBS the first time. I need to stop by more often. Thank you for the honor. Jim -
Previously cured/hickory smoked Ham Shank
If you have not seen or tried this yet do yourself a favor and give it try. I am getting the pinic bone in cheap hams to use for this recipe. It is great. Dr. Chicken's Double Smoked Ham Ham should be a fully cooked or partially cooked 1/2 shank variety or can be shoulder variety (water added... -
Brisket question please
Doug Two totally different cuts and handled differently. Brisket is a much longer cook and needs to be taken to a higher finish internal temp. The sirloin tip needs to be taken to about 130º internal. I smoke them at higher pit temps (275º or a little higher). Slice across the grain and serve... -
All Nighter
I have always spread the burning coals around, I use the warm up period of the cook to help produce smokering on brisket and butts. Jim -
All Nighter
Noah hit it with the New Kingsford, I have switched to DuraFlame briquets for that reason. They work very well and have much less ash. If using lump start out with less lit coals and give yourself a chance to keep temps down. Jim -
how much $ per pound for brisket?
catering on Friday for 80 and then another next week. Nice to have some good pricing right now. Jim -
how much $ per pound for brisket?
Just picked up a case of chuck roll for 1.69 a pound and a case of American Kobe $2.19 a pound. Jim -
ok, im completely confused
I would like to know what you mean when you say it raw in the joints. If your saying it is red in the joints or is it bloody. If you are getting a reading of 175 to 180 in the thickest part of the thigh chance are that the juices are running clear which means the chicken is done. If the juices... -
Smoking a small hog, help!
Wild hog is very low in fat, I would recommend injecting. The recipe should include oil, this will help you keep it moist. I would reinject half way through the cook. Jim -
Pulled Pork Recipe for all
I leave it in, can use the bone to test for tenderness as you remove it. Jim -
Bacon-wrapped Jalapenos
Earl I used expanded metal that has a 1" holes, the nice thing is you can make it any size you want. Jim- jminion
- Post #9
- Forum: Fruit, Nuts & Vegetables
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Bacon-wrapped Jalapenos
I do ATBs often, I use Tx Hot Links, cream cheese, a little sauted onions as the filler wrapped with bacon. I took some expanded metal cut into a 12" by 18" and used stainless nuts and bolts to build legs. Stand up the peppers in the expanded metal. It will hold a enough ATBs to make the...- jminion
- Post #7
- Forum: Fruit, Nuts & Vegetables
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MY FIRST RIBEYE THIS WEEKEND!
Johnny I cook these lot, I cook at 275 plus, mesquite lump on this cut is great. Oak or fruitwoods for smoke. I take them to 120 internal and then turn up the heat to get more carmelization and pull at 127 internal, tent with foil and it finishes at 130 during the hold. For me 140 145 is too... -
beef clod or shoulder looks interesting
Your right about watching the grain, want to make sure you are cutting across the grain. You can keep the rub simple but because the beef flavor is so big it can handle bigger rub flavors and not lose anything. Kinda like drinking big red wines with beef, they compliment each other. Jim -
beef clod or shoulder looks interesting
cajunsmoker brisket is a great cut but Clod or Roll along with sirloin tip roast and prime rib are just a few cuts that do very very on a smoker. Jim -
beef clod or shoulder looks interesting
I use white sugar and turbinado, both effect flavor print and turbinado adds some extras. If you cut way back on salt that will effect bark also. Jim -
beef clod or shoulder looks interesting
veener88 Mopping will add layers of flavor but really does not do much to keep a brisket moist. Moisture content is the function of breaking down the connective tissue, the moisture released is what keeps a brisket moist. The trick is to tenderize without cooking the moisture from the connective...
