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  1. bkleinsmid

    Going To Try Beer Butt Chicken This Weekend In My Offset Smoker, Your Input Desired. Q-View, Too

     i Have brine recipes to keep you busy reading for hours......but for your test, just use a basic one. I personally use a little less salt........thats just me. Salt and pepper the outside of both so the skin has good flavor. The test will be the meat on the inside..... B~
  2. bkleinsmid

    Going To Try Beer Butt Chicken This Weekend In My Offset Smoker, Your Input Desired. Q-View, Too

    Here is a test for you........brine one and not the other. My "basic" brine is 3 parts salt to 4 parts brown sugar (or half white and half brown). I give it at least 4 hours......12 is better........and for me.....overnight. Brad
  3. bkleinsmid

    Going To Try Beer Butt Chicken This Weekend In My Offset Smoker, Your Input Desired. Q-View, Too

    I do 250 BCC twice a year as a fund raiser. When time gets me, I do them without a brine........and every time someone will ask what is different. I just blame it on the birds. They still sell out but I get better reviews when I do brine. Brad
  4. bkleinsmid

    Going To Try Beer Butt Chicken This Weekend In My Offset Smoker, Your Input Desired. Q-View, Too

    Also punch holes around the sides of the can so steam can get to more areas...... B~
  5. bkleinsmid

    Going To Try Beer Butt Chicken This Weekend In My Offset Smoker, Your Input Desired. Q-View, Too

    Hey Monkey.......what you have planned will work fine. These ideas are what I do to mine........I brine mine when going into my offset smoker. I also smoke mine at about 300F cuz I like crispy skin. Seems like about two years ago, I read a thing about pressing the can all the way into the bird...
  6. bkleinsmid

    What have I gotten myself into???

    Lynn........start your sausage at about 110* for the first hour and the raise the temp by about 15* or so each hour until you get to 170*. Your IT is correct at 152 to 155. Yes, you can make them ahead of time and put them in the refer when you are done. I will warm mine up the next day in a...
  7. bkleinsmid

    SMOKED COFFEE DUSTED OSTRICH STEAK & A Visit From The "Wine Gods!!!!!!!!"

    Wild boar do cruz this country about 6 miles from here. At the house I get deer and wild turkey........and of course all the little creatures. The Emu's are for fun now. I use the eggs to cook with and on occasion will hatch and raise a couple for the freezer. I only have two pair...
  8. bkleinsmid

    SMOKED COFFEE DUSTED OSTRICH STEAK & A Visit From The "Wine Gods!!!!!!!!"

    Morn'n Leah........well not for you.......how about "top of the afternoon to you". I raise Emu's and can tell you that Emu and Ostrich steaks go from great to over done very quickly. Even though your husband is not big  on meat that rare, it has to be for those Ratites. And yours look...
  9. bkleinsmid

    Chicken quarters on a reclaimed open pit

    CW.......looks like you did a great job. Good looking yard birds and sausage. Funny how "free" food brings out the people....... Brad
  10. bkleinsmid

    need a mild rub for baby back ribs

    For me and mine, I put on a thin coat at the end with some at the table to add if you like. I'm doing a rack for a friends birthday this week. She is 5'1" and comes in at about 115 lb. She wants them tender but still have that competition bite. She loves her ribs drenched in sauce........a roll...
  11. bkleinsmid

    need a mild rub for baby back ribs

    Jeff's recipes are good and gooder as he calls them. His rub is very good by itself and is easy to tweak to fit your needs. Besides, it helps to fund this forum. Brad
  12. bkleinsmid

    Ready to do my first smoke...and I have questions.

    Brian.........I would tell you to get a butt. It is very forgiving and real hard to screw up. I would use a good pork rub.....a bit sweet with a little heat. I have never brined a butt but I have injected them........a little apple juice mixed with some of your rub. Since this is your first...
  13. bkleinsmid

    Apricot Bourbon BBQ Sauce

    Brandon........to make a bit more intense apricot flavor, add a handful of diced dried apricots. As fruit is dried the flavor gets stronger. IMHO......it makes for a better flavor. Brad
  14. bkleinsmid

    1/2 Lb stuffed scallion burgers... probably had quite nothing like this.

    Now I'm really hungry......... Brad
  15. bkleinsmid

    andouille

    Last summer I had 200lb of summer sausage and game sticks to build. I would not have taken that project on except I got to use the equipment in a buddies butcher shop. Such big toys........but that is another story. I ground, mixed, and stuffed all of that meat in about 3.5 hours. Since his...
  16. bkleinsmid

    Ribs not enough time

    About a month ago I had somewhat the same problem. I had 3 racks of ribs to smoke.......and 2 dozen chicken 1/4's to do as well. I smoked the ribs for 2.5 hours at 250*......foiled them, and finished them in the oven at 225*. Once I had pulled the ribs from the smoker, I was able to raise the...
  17. bkleinsmid

    Couple of crutch/foiling related questions for brisket

    I don't add anything myself but one of my BBQ buddies adds a little beef broth to his brisket and a little bit of apple juice to his Butt. Brad
  18. bkleinsmid

    Making bacon that is not salty, is that possible?

    I have only done bacon 4 times now.......and 4 hams. Since I am not a heavy salt person, and the reason I don't buy commercial hams, I used Pop's wet brine for my first bacon and ham. The recipe gives a variation on how much salt can be used........not the amount of cure.......I used the least I...
  19. bkleinsmid

    Breakfast Sausage or Bacon flavored Jerky

    Smitty.........you brought up an idea that I thought about last summer but never did anything with it. Curley's makes a bacon seasoning for ground meat. I'm told that it makes a great bacon. Now, my idea was to use this seasoning and mix up a batch or two of different meat blends.....then using...
  20. bkleinsmid

    problem, sausage making

    Palladini........morning..... That recipe calls for 5 lb's of meat.......not 4. If all your spices are measured out for 4 and you only have 3.85 lb, just leave out that tiny bit.......or grab a tiny bit of pork to bring the weight up. Brad
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