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  1. brennan

    Thickening Q Sauce??

    or you could just add some flower, you just gotta be real careful with it or you get the same vegitarian meatballs as geek mentioned. I like to take a bit of whatever I'm thickening and add the flower to that and whisk it in til the clumps are all out. repeat til you have the desired thickness...
  2. brennan

    has anyone

    another thing you could try is to get a whole pork loin from costco or sams. Then you could either cut it to the desired thickness that way or just do the whole thing in one go and cut it later. Either way you do it, they keep for ever in the freezer and make awesome left overs.
  3. brennan

    Smoking a pre cooked ham Question

    If it IS the skin you're talking about, you should just need to score it like said before, I would advise against using a spiral cut ham as they are a chore to get out of the smoker once they have warmed up and the fat has loosened.
  4. brennan

    Temperature control system testing this weekend

    I agree with blacknbluedog. To expand on the point, maybe put a couple of interlocks in the doors and connect them in series with the power running to the fan, or if you wanna complicate it, run the interlock open signal to your computer and make a script to tell the fan not to run when you...
  5. brennan

    Getting ready for Turkey

    I agree with flash. when it hits 165* you should pull it and let carry over do the rest. if you cook it all the way to 180 then carry over is going to put it up to maybe 200* by the time it actually starts cooling off.
  6. brennan

    5 day ecourse Final Exam......

    You know, another thing you may want to take into consideration is the fact that wild hog meat might be more lean than conventional ribs. My expertise in this field is rather limited as the only hunting I do is at the supermarket. if this is the case than you could probably consider a brine to...
  7. brennan

    I'm back!

    I think these winter storms took a detour around Ventura county. It rained a lot friday evening then not at all yesterday, now there's a light drizzle today. I was even able to roast me some green chili's for some green chili stew last night. If you can afford it and don't mind people getting...
  8. brennan

    I'm back!

    how was the move? I'm not sure I said it before but I kept an eye out for you at the salsa festival but I saw no straw hats with the chili pepper on em. plenty o straw hats though. maybe next time eh?
  9. brennan

    Hog Apple Smoked Beans

    man thats some good looking bacon, It's a shame that you gotta use so many beans to season it.
  10. brennan

    Checking in and saying "Hello"

    Welcome to the best place for smoking meat info on the net/world/universe! I dare ya to try and find a better and more friendly site for meat smoking.
  11. brennan

    I'm back!

    thanks for the warm welcome back guys. Walking Dude, you remember what he had wanted?
  12. brennan

    I'm back!

    Didja miss me? sorry I haven't posted in a while/visited more often. I really haven't been in the mood to get online much less the computer itself. I've done a couple of smokes (sorry no Q-View), nothin' big just some ribs, abt's, and a few fatties. Anyhow, I was wondering if anybody...
  13. brennan

    5 day ecourse Final Exam......

    Yeah foiling for the duration of the cooking time doesn't exactly allow a whole lot of smoke penetration and you tend to end up with mush for meat. I recommend the 3-2-1 method and once you're comfortable with that adjust the timing for each stage to get the results you want.
  14. brennan

    Happy Birthday Brennan

    thank you all, My birthday has been just fine. My plate has been kinda full lately (not full of bbq sadly) and I haven't been able to hop on for a while.
  15. brennan

    Grand champion chant

    I'll do an ooga chaka dance around the fire for ya!
  16. brennan

    A mere mortal

    I suggest a comfy lawn chair and an alarm clock.
  17. brennan

    gypsy's picante

    hmm sounds tasty, I wish I could find red japs around here. I didn't think people used white vinegar for anything besides cleaning. it brings absolutly no flavor to the party.
  18. brennan

    Las Vegas

    I wish Uncle Sam would send me to vegas on business.
  19. brennan

    Las Vegas

    And if you get homesick, they have an AWESOME Bass Pro there just offa I-15 on the south side of town...just bypass the casino and the buffet connected to it, they aren't that great.
  20. brennan

    How long can you wait after brining?

    You know... If brining is all about the meat absorbing the salt and if I understand what Deb has said correctly that the meat, given enough time, will absorb about half the salt in the brine equalizing the salt content in the meat and brine. Then wouldn't reducing the salt measurements for an...
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