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  1. jminion

    Question: Pork shoulder blade roast?

    They repackage a butt, remove the bone and charge more, .50 a pound. They are the same cut, it's butt.
  2. jminion

    Still Waiting

    Yard sale kettle will at least feed the beast..
  3. jminion

    hot sausage ?

    until you reach 160 internal finish temp
  4. jminion

    green egg v.s. u.d.s. shootout ??

    Ceramic cookers have a lot of good points, little fuel use, unaffected by weather, cooking at low temps or searing at 800 degrees. Good food can be produced on almost any cooker just depends how hard you want to work at it.
  5. jminion

    Ever wondered what idiots look like?

    I look at this as, just adding chlorine to the gene pool.
  6. jminion

    my lil creation....

    Plugging chubs, gives a lot of choices when it comes to fillings.
  7. jminion

    Having issues with temps at end of loooong cooks

    It's airflow, build up of ash in the firebox is your problem.
  8. jminion

    Question?????

    If washing your hands only work...
  9. jminion

    Question?????

    Should feel fine because you had gloves on, otherwise could be a little warm.. Recommend with Habs you don't forget gloves, could be a long few days if you don't.
  10. jminion

    Turkey questions from a newbie!

    smoke at 325 aprox 20 min a pound, the skin will be much better. There is not a lot connective tissue in a turkey a long smoke is not need to get prime results.
  11. jminion

    Amt of cure for brine

    If your cooking over 200 degrees no cure is needed, turkey can stand a 350 degree cook.
  12. jminion

    Amt of cure for brine

    Here is a site that covers curing very well... http://www.wedlinydomowe.com/index.html
  13. jminion

    Friday Smoke - Sirloin Tip Roast Q-View

    This cut can be handled like a prime rib, take it to 135 to 140 internal and slice across the grain. This cut is very tender at these kinds internal finishes. Have used it for a number of large groups, you have a lot of folks walking up telling you how good the prime rib was. LOL
  14. jminion

    Smoked Sockeye UUUMM SO GOOD!!!

    What pit temp you running for cold smoking? I have never gotten salmon done that quickly cold smoking.
  15. jminion

    Smoked Sockeye UUUMM SO GOOD!!!

    Sockeye are found from Alsaka to Oregon. They spawn in fresh water and turn red in color at that time. Sockeye are a smaller salmon that go to see and there is the kokanee that stay in fresh water their whole life even smaller.
  16. jminion

    Can I smoke a boneless rump roast?

    The higher the finish temp the drier and tougher it will be.
  17. jminion

    Rough time for 13.5 lb pork shoulder?

    It's the individual pieces not total.
  18. jminion

    Why would my smoked salmon taste like that?

    If your interested dry cure recipe here is one my partner and I have been doing for a longtime..It's called Cardogs Salmon was featured in Sunset and Chili Pepper Mag and filmed for BBQ America... Dry Rub 1 cup light brown sugar, packed 1 cup non-iodized table salt 3 TBSP granulated garlic 3...
  19. jminion

    Losing the fat cap

    Cooking a competition we always do at least one butt bald. When you making the turn-in box every piece that goes in it should have bark on it. Butts do have enough fat and connective tissue to do real well in this style cook. If you want to collect juices then suspend foil above the bottom the...
  20. jminion

    Chocolate Mug Cake

    I don't know about you but I can afford to split into two cups and share. I shouldn't allow that scale in the bathroom..
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