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  1. crockadale

    Temp to rest a brisket before slicing?

    What everybody else said…just to add. I find that usually somewhere between 190 and 200 if you do the probe test (when the probe will slide into the brisket with little or no resistance) and then rest wrapped for at least two hours the flat will be very tender and the point will pull nicely.
  2. crockadale

    And Now Announcing. . .

    Congrads., Jerry!!
  3. crockadale

    Do you need a health dept license?

    I'm talking about catering not roadside stands. But what you are talking about is probably a zoneing issue.
  4. crockadale

    Bone in Pork Butts at HyVee - $.99 lb.

    Here in southeast FL. Albertson's has butts for $0.99 almost every other weekend. This weekend they have picnics for $0.75
  5. crockadale

    So, what's cookin this weekend?

    We got ribs, pulled pork, chicken and smoked Italian sausage...but I do this every weekend.
  6. crockadale

    Do you need a health dept license?

    I know this is a couple of days old but... First you don’t need a restaurant kitchen to cook your food in. Your cooker is your kitchen. You do need a place to store your products ie: meat, salads ect. and prepare the items you don’t cook on your cooker as well as a place to clean your...
  7. crockadale

    D J's Boudain Recipe?

    Here is one I have used. This is from Texas Hunters Web-site Boudin blanc is French for "white pudding, " and doesn't justly describe these mild and finely textured little sausages.The recipe makes about three pounds\ 4 feet medium hog casings 1/2 pound pork fat, cubed 3 large onions...
  8. crockadale

    Corn beef

    Nice job, do those all the time...nothing better...well maybe something.
  9. crockadale

    Sirloin Tip Roast Questions

    What everyone else has said. Here is one I did a while back. Took to 135 and sliced thin used my comp rub...was as good as prime rib.
  10. crockadale

    Mountains Of Pastrami W/Qview

    Nice job Ron, I got to do some more of them. Price around here still a litle high.
  11. crockadale

    Smoked Pork Loin Part II

    160 works best for loin. Pull at 155 and hold in foil to 160.
  12. crockadale

    First Smoked Ribs

    Nice job Dawn, lot of pro's would like to see their ribs look that good.
  13. crockadale

    Do you need a health dept license?

    Every state has a dept. of professional regs. If you are serving food to the public for a price you need some kind of license. There are ways around this but ultimately you will be caught. In order to get a food service permit in most states you will need a sales Tax use #, an EIN and have...
  14. crockadale

    prime Rib and ABTs

    Lar, looks like a great meal coming your way.
  15. crockadale

    Back straps help

    Take pork to a minumin of 160. Is it cured or just cleaned?
  16. crockadale

    Brine the loin - Yea or Nay?

    I wouldn’t brine unless you’re trying to make bacon. Try injecting with apple juice and your favorite seasonings.
  17. crockadale

    First brisket with q-view

    Well!!!!, is it done yet? Probable not only been a couple of hours.
  18. crockadale

    Final design ordered. Done!

    Nice banner, Rick
  19. crockadale

    Did I ever blow it.

    Yep, the HD tech keeps me cleaning my monitor and keyboard all the time.
  20. crockadale

    Prepping your meat for the smoker

    The mustard is basicly used to help hold the rub on the meat. It dose not add any flavor but there are some that belive it helps with bark formation. That being said, I do not use mustard period. With butts I inject the meat with a mixture of apple juice and my rub (I will run the rub through a...
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