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Switching from Water to Sand
If you buy the sand from Lowes you need do nothing except only fill the pan about 3/4's full and cover with HD foil. Watch your pit temps on the way up and close air supply some as you get close to your target pit temp.- jminion
- Post #3
- Forum: Charcoal Smokers
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Using wood in a UDS??
The problem is when you are trying to burn wood you have to be able to move volumes of air. WSM, UDS, small offsets just are not able to move the air needed to get the job done. Preburn as Richtee or small chunchs in the fire is the way to go. The thing about preburning is you in the long run...- jminion
- Post #8
- Forum: Charcoal Smokers
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Curing Questions
Using a cure incorrectly or eating too much cured food can be unhealthy but the other side is not using a cure does have it's problems. During the cooking process the meat is in the danger zone for long periods of time and bacteria is growing. As lacruzen said there is a flavor print lost...- jminion
- Post #4
- Forum: Making Jerky
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Re-Heat/finishing ribs
When doing vending we have used this method, the object is to get the ribs to 85 to 90% done and cooled. If you cook them to tender then the heating phase can and most often does take the texture to mushy. -
Looking for advice on a gas (lol) griller
This is what you need http://www.magikitchn.com/magicater_lpg.htm- jminion
- Post #6
- Forum: General Discussion
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Re-Heat/finishing ribs
I would forget 3-2-1 and just smoke them for till I got good pull back on the bone. At this point cool them down quickly. The morning you are going to serve them have a grill ready and grill indirect until hot (sauce towards the end, just long enough to set sauce). The grilling will tenderize... -
Rookie in Washington
Cherry and apple are great and easy to obtain in WA. Rule of thumb is if it bares fruit it will be safe to smoke with. So plum, crab apple and wild cherry would be other choices of wood in the PNW. -
Ham smoking Question
if you cure one and cook the other fresh (as they say), you cook the fresh the same you would a picnic. To smoke the cured ham you start with a cooler pit, then raise temp over time. The finish internal is lower, 160 degrees. -
Back on the Board
I am that Minion, don't use it as much now days because of the cookers I'm using and the size of the cooks we do most of the time. -
Bottom Round smoking time
If your going to cool the meat and then process for chili take to at least 140 + and then cool as quick as possible. I will not take beef to a finish below 140 unless it is going to served right away. if you finish at 130 and then try to cool it, it will be in the danger zone way too long. -
Pulled Pork questoin???
As a rule of thumb butts will take 1 1/2 to 2 hours a pound, 12 hours isn't bad for 8 pounders. Looking at what you had on the cooker you could have started out low to put on smoke and then raised pit temp when the fattie and chicken went on, that would have sped up the cook. -
Back on the Board
I have been away for a long while, so I'm reintroducing myself. Been busy catering, competing, was on the Board of two competition groups (KCBS and the WBBQA). Glad to be back on the Forum Jim Minion -
different kind of prime this time!
Capt Could use gasser or even a charcoal chimney to get the job done. Have friend, great cook, that will place the steaks right on the coals, that works also. -
Why not Cowboy??
Yes I be that minion. I truely understand the fuel price thing, so I find what I want and make the trip buying as much as I can storing up for the long haul. I have a catering company so we go thru a lot. I was recieving charcoal both briquets and lump from DuraFlame two years ago (they...- jminion
- Post #24
- Forum: General Discussion
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Why not Cowboy??
Cowboy is kiln dried material and leaves you with no coals as it burns down. Use other product and you will see the difference. There are much better choices.- jminion
- Post #20
- Forum: General Discussion
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different kind of prime this time!
Capt Looked like a great cook. I would take it one step futher and here is why. The Maillard reaction occurs when the denatured proteins on the surface of the meat recombine with the sugars present. To do this you need to raise the pit temp up to 300 to 500 degrees. When your 10 to 15 degrees... -
Can my brisket be saved?
Is it a select or choice brisket? Once the thick part of the flat reaches 190 to 195 internal wrap tight in HD foil and place in a dry cooler for 2 to 4 hours before serving. You said you like to cut thick and have almost fall apart, then take it to 200 internal before foiling, warning once a... -
First Prime Rib
Here is a Prime rib or Rib Eye recipe Prime Rib or Boneless Rib Eye A 5 to 6 pound Prime Rib or Boneless Rib Eye Rub 1/2 Cup Cracked Black Pepper 1/2 to 1 tsp ground Cardamom seeds Marinade 1 Tbsp tomato paste 1 tsp Paprika 1/2 tsp granulated garlic (I use 1 tsp) 1 Cup Soy Sauce 3/4 Cup... -
Kobe beef brisket
Kobe is a district in Japan and you are right it is not from there. Wagyu is the strain, it is higher in fat content and is the strain that is being raised in the American west, it is sold as American Kobe. Much of it is shipped to Japan. Brisket is not a cut that the japanese are interested in...
