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  1. siege

    Fat % in Hamburger for beef stick

    A little cooking math lesson. A pound of 73% lean, and a pound of 86% lean mixed together makes 2# of 79.5 % lean. Close enough to 80/20 to do what you want. Your cost would average out to $2.34 a pound. Enjoy the beef sticks !
  2. siege

    Pork Loin wont be dry...Q View

    I think you just invented the " Keto Calzone " , or maybe ........ crust free Stromboli ?. Call it what you like, it looks delicious.
  3. siege

    Brisket help

    Sounds like a plan. Every one you do will be better than the last one.I found a select brisket last year, and it made some amazing hamburgers. Ground it up with enough of it's own fat to be 80 to 85 percent lean. Came out cheaper than buying burger in the first place. When your chicken is done...
  4. siege

    Brisket help

    The info above is all great. The two issues that come to mind for me are actual temperature and meat grade. Check what temperature you are ACTUALLY smoking at, and how steady it remains. The three most common grades of meat available in stores are : Prime, Choice, and Select. The fat layer on...
  5. siege

    New Smoker Help

    I use my Pit Boss 1100 the most. I can smoke, grill, sear, roast, and bake on it. I still use all 3, but each seems to have it's own niche.
  6. siege

    New Smoker Help

    I have both a 30 and a 40" MES, and recently added a pellet smoker. Of the MES sizes, I would go with the larger one. I would prefer to have a little more capacity than I need, as opposed to a bit less. I have a large family, and utilize all my space. If there is just a single person, or a...
  7. siege

    My Birthday bucket list

    As I was reading your post, the image that popped into my head was Shoeless Joe Jackson in the movie Field of Dreams, when he looks around and says " Is this heaven ? " Thanks for sharing the experience, HAPPY BIRTHDAY !!
  8. siege

    Smoked some Salt.

    After your salt is completely cool and dry, put it in a Mason jar and shake it gently. The color will even out after a couple of days. Just like the cheese, it will taste much better the second day. I do mine over hickory because that's what my boys like. Apple sounds good, I might try that...
  9. siege

    Hotter brisket...300....butcher paper...first time

    If the supreme being of your choice didn't want us to eat leftovers, he would not have made them taste so good the next day. But seriously, I believe sometimes the work that goes into a big cook can prevent you from enjoying a meal as much as one that is all done and just needs to be re heated...
  10. siege

    Help Please.

    I am surprised you have had no replies yet. This is something that will probably get the first person to reply roasted, but you deserve an answer ASAP. I have broad shoulders and a big butt, so I'll open this up and take the flack =) Follow the manufacturers instructions to burn in and season...
  11. siege

    First Spatchcock Chicken

    That is some fine looking poultry ! I have always preferred the dark meat, but the breasts on that look cooked to moist perfection. Nice cook.
  12. siege

    Hello from Salt Lake City

    Welcome from Southeast Idaho. Out here, we are practically neighbors, LOL. Glad to have you aboard, enjoy this great forum !
  13. siege

    New from New Mexico

    Welcome to the forum. I have a Pit Boss pellet smoker, and it is awesome. Ask a lot of questions, try different things for a while and enjoy the journey !
  14. siege

    NEW ADDITION TO THE FAMILY

    Congratulations ! She will never replace the dog you lost, but she will surely help fill some of the empty spots in your heart. Sounds like your grandson's heart is in the right place too.
  15. siege

    Cooking gloves

    I usually use black " chemical gloves " . They have a thin cotton lining, and are lightly textured. They come up a few inches above the wrist, and they are not too bulky. There is enough insulation to comfortably handle a 200 degree chunk of meat. When they get sticky or greasy while working in...
  16. siege

    Dial thermometer location.

    Pay attention to where your racks are usually set so you dont have the stem hitting anything. My preference would probably be a few inches above the center rack.
  17. siege

    What can I make out of a Antelope??

    I had a buddy when I Iived in Montana who made a dish he called Chislic every hunting season with antelope. He marinated 1/4" thick strips of meat in garlic, olive oil, and oregano and threaded the meat on metal skewers. The skewers were grilled over hardwood. He made a similar dish using...
  18. siege

    Healthy Eating

    Not a bad looking salad. I would cut back on the lettuce a bit.
  19. siege

    Dry pellets?

    Eeeyeahhh ....the operative word is briefly. Wipe the microwave down with a baking soda and cool water mixture to get the smoke smell out. Don't ask me why I have come to know about this.
  20. siege

    Wood chips

    That is a complex question, and someone more technical than I am may jump in with the science behind your question. I would say that the density and moisture content of each type of wood will have an effect on the chips and at what temperature to begin smoking. Do you soak your chips, or use...
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