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Ribs again (only my second try)
I love pulled pork, sliced brisket, fatties, and chuck roasts. I've done all of these successfully in my smoker several times. I, however, have never been a huge fan of ribs. So many people rave about how much they love pork ribs, and I feel like it is almost my duty to enjoy them. I have... -
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- tlhiv
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Changing my brisket technique
Hi folks, I've smoked several briskets, and they've all turned out very well (although the first one I smoked was still a little tough, but all since then have been very moist and tender). The one complaint I've always had about brisket (both mine and others that I have eaten) has been the... -
Grilling Frozen Steaks
Thanks folks. Sounds like once they're thawed you treat them just like fresh steaks.- tlhiv
- Post #6
- Forum: Grilling Tips
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Grilling Frozen Steaks
Typically on a day when I get a hankering for a good steak, I visit my local Winn-Dixie supermarket (whose meats are generally very good as it is also where I get my smoking meats) and find the most beautiful ribeyes, T-bones, top sirloins, or if I'm wanting to "live it up" I might even get a...- tlhiv
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- Replies: 14
- Forum: Grilling Tips
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Newbie - Simple question, how long??
I concur that you should smoke to temperature and not time. Invest in a good thermometer. I have this one http://www.maverickhousewares.com/et7.htm The 1½ hours/lb is a good rule-of-thumb, but I just smoked two 2.8 lb chuck roasts yesterday and one took 10½ hours and the other took 10¾... -
Ham in a few hours
Sounds good then. I'll smoke it at 225°F - 250°F until it reaches an internal temperature of 148°F. I'm looking forward to tasting this ham already :-) -
Ham in a few hours
So you would go higher than what the package suggests, namely 148°F? I read on Smithfield's website that "overcooking tends to dry out the ham." -
Ham in a few hours
I was thinking the same thing since I only had to go to 148°F. -
Ham in a few hours
I just bought a 10lb "Ready to Cook" half ham for tomorrow (actually later today now since it's past midnight here). The instructions say to bring it to an internal temperature of 148°F (which should take about 18 minutes per pound at 350°F). I applied yellow mustard to my ham and have rubbed... -
first chuckie, what went wrong !!
I've only done a couple of chuckies, but I did them both the same way and had others really raving about the flavor and moistness. Here's basically what I did. Both times that I smoked my chuckie, I was smoking something else with it. I rubbed my chuckie like I would a brisket (using Jeff's... -
Don't forget to calibrate
The freezing point of water is the point at which water goes from a liquid state to a solid state, and this temperature is 32°F. That is, if all of the water molecules are at that temperature (assuming standard pressure), then the water becomes ice. When we see water that is "partially"... -
Don't forget to calibrate
Indeed Raceyb. In fact, I have even marked on my ET-7 transmitter which port each probe was plugged into to make sure I have the exact same setup when smoking the turkeys. To me, it's just that important. -
Don't forget to calibrate
Ladies and Gentlemen, If you're planning on smoking a turkey this week, don't forget to calibrate your thermometers. For pulled pork and brisket, say, there is little risk when missing your target temperature by a few degrees in either direction; however, for poultry we must be extra careful... -
Time/Temp for chuckie
thanks fire ... i really liked the smoke ring as well. it really tasted wonderful. -
Time/Temp for chuckie
Got the wife to pick me up some beef broth while she was out, and I used it together with some Worcestershire sauce. Here's the remaining Q-View. It was delicious. -
Time/Temp for chuckie
Don't have any broths in the cupboard. Perhaps I could thin it out. Thoughts? -
Time/Temp for chuckie
Ok folks. Thanks for the advice up to this point. After 2 hours, my internal temperature is 136F. How does this sound? After I'm sure it's through the stall (given that a stall occurs), i.e., maybe around 165F or so, make up a gravy mixture and put the chuckie in the gravy mixture... -
Time/Temp for chuckie
Here is some initial Q-View. First is roast still in packaging, and second is rubbed down ready for the smoker. Wife just took the camera, so no more Q-View until she gets back home. -
Time/Temp for chuckie
I just bought a 3.8 lb. chuckie, and I'm about to put it in the smoker. I'm going to rub it like I would a brisket, but I didn't know about what temperature to carry it to. I know that briskets are often carried to around 175-180F for slicing, but I was wondering if a chuckie should be carried...
