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. briggy

    Smoking Gouda in WSM. Do I need ice?

    I usually smoke harder cheeses (cheddar, colby, swiss, habanero, etc) for around 4 hours.  You will probably want to go 2-3 for a mild flavor.  Don't forget to let it sit in the reefer for a couple of weeks to mellow.   Good luck!
  2. briggy

    Costco baby back ribs

    Confirmed on no membrane on Costco ribs - makes them all the better!
  3. briggy

    Kentucky Derby Brisket Flat

    Looks incredible, points!  Enjoy the Derby.
  4. briggy

    Smoking Gouda in WSM. Do I need ice?

    Let us know how it turns out!
  5. briggy

    1,000 Gallon Smoker

    Wow.....I don't even know what else to say.  Hopefully you are selling a ton of food.  Points on the mother of all builds!
  6. briggy

    Information/suggestion on smoking sausage

    Here is a great stickie from Cranky that should have all the info you need: http://www.smokingmeatforums.com/t/255662/best-practices-for-sausage-making
  7. briggy

    Smoking Gouda in WSM. Do I need ice?

    Note - probably don't need the pan since you have a WSM, LOL.
  8. briggy

    Smoking Gouda in WSM. Do I need ice?

    Can you take a cast iron pan, light one briquette and then surround it with chunks?  Some also drill a hole in a coffee can and use a soldering iron to smoke chips/chunks. Unfortunately both add heat but maybe not too much for a WSM.
  9. briggy

    Smoking Gouda in WSM. Do I need ice?

    I try to stay in the 60s - 70s, in the link below even with the AMNTS I started to reach the 80s so I paused and resumed after the sun went down.  Gouda is a pretty soft cheese, I believe you would want to keep temps pretty low...
  10. briggy

    First Brisket

    It's all personal preference, I do not wrap or inject but to each their own.  Since you have two - why not try different methods and see which you prefer?
  11. briggy

    Smoking Gouda in WSM. Do I need ice?

    I use the AMNTS for cheese in the WSM with no other heat source.  Alternatively, you can freeze a milk jug of water or fill the water pan with ice - both work.
  12. briggy

    Brisket on the OBX

    Flats are great for slicing - take to 195 to 205 until toothpick tender then wrap in blankets and hold in cooler for 1+ hours.  Delicious!
  13. briggy

    Pork Butt Injection Recipe

    I'll have to let some others weight in, I don't inject pork butt.  They seem to stay plenty moist without.
  14. briggy

    Kentucky Derby Brisket Flat

    Woo hoo, derby brisket!  
  15. briggy

    After smoking...

    Did you mean smoking for a total of 64 hours or 16 smoke and 48 rest?  I just put my first in the brine, from all I've read most seem to rest for 2-3 days after smoking.  I believe that is for the flavors to even out and mellow a bit similar to the cheese you mentioned.  Let me know how it turns...
  16. briggy

    Going to do first pork butt

    Congrats on the first butt - they never seem to get old, so many uses for it!
  17. briggy

    Ground Brisket and Chuck Shoulder Burgers

    Pass one (had a few clogs but probably to be expected): Pass two - looks pretty good! Back into the refer for now....
  18. 20170506_152648.jpg

    20170506_152648.jpg

    • briggy
    • Media item
    • Comments: 0
    • Album: Ground Brisket and Chuck Shoulder Burgers
  19. 20170506_150612.jpg

    20170506_150612.jpg

    • briggy
    • Media item
    • Comments: 0
    • Album: Ground Brisket and Chuck Shoulder Burgers
  20. First Go at Belly Bacon with Pop's Brine - Started 5/6/17

    First Go at Belly Bacon with Pop's Brine - Started 5/6/17

    • briggy
    • Album
    • Comments: 0
Top Bottom
Back
Clicky