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  1. smokyokie

    To sear or not to sear, that is the question.

    You mean you don't save ALL your bacon grease? I'd be a little gentle on the naked side just because the cut is a little thinner, but sear the p*** out of the fat side.
  2. smokyokie

    To sear or not to sear, that is the question.

    I'd be nervous about searing a naked flat. There;s a lot of potential for drying out there, even if you foil it. I wouldn't think you would hurt a point if it still had all it's fat on it. I'm curious, why don't you want to do a whole PT?
  3. smokyokie

    To sear or not to sear, that is the question.

    If it has a big hump on one end and the other is much thinner and its about 18" long or longer, then it prolly is a packer trim. If it weighs more than 6# then it prolly is a PT
  4. smokyokie

    To sear or not to sear, that is the question.

    I know the man.. He is a master smoker.
  5. smokyokie

    To sear or not to sear, that is the question.

    Its really not about sealing in the juices, its more about generating that deep beefy seared flavor like you get out of a good steak. The more sear you get, the more flavor you get. By preheating the meat, you also reduce total cooking time.
  6. smokyokie

    SMF Premier Memberships Now Available [closed]

    More than happy to chip in my part Jeff. What you are doing is a great idea because it helps to ensure the future of the forum. Sign me up
  7. smokyokie

    "OTBS"

    No quarrels with anyone on this end my friend. Congrats to Dlites!
  8. smokyokie

    "OTBS"

    To quote a wise man, there are some smokers there, and then again, there are some smoke blowers. And such is life as a whole. Nothing directed toward anyone in particular, and no malice intended either. Just consider your source when deciding which advice to take and which not to.
  9. smokyokie

    Hello my smokin" friends!

    Good to see you again Gunny. All I got to say is yo missed one he11uva of a feed last June.
  10. smokyokie

    "OTBS"

    A word to the wise, be selective in who you worship.
  11. smokyokie

    Turducken w/ pix

    It is here: http://www.theqjoint.com/forum/showthread.php?t=458
  12. smokyokie

    Turducken w/ pix

    I don't brine poultry. I've never seen the need. The only birds I've ever cooked that were dry were simply overcooked and brining doesn't correct that anyway. As far as using cure, that would change everything and I don't see the need, although cured turkey is good. Smoking @ 325* is no...
  13. smokyokie

    Turducken w/ pix

    You remove the breast? I debone the legs and wings because I like to be able to slice full whole slices. The pork stuffing I used needs extra fat to avoid being dry, and duck fat is premium fat. No "messes" inside the bird either.
  14. smokyokie

    Basic Pulled Pork Smoke

    I clicked your link and the pix didn't show.
  15. smokyokie

    Basic Pulled Pork Smoke

    The key to good Q is "Don't worry, be happy"
  16. smokyokie

    3-2-1, more like 3-2-0?

    Trying to cook ribs by internal temps is really kinda futile at best. When you think of each bone as a partitioning insulator and consider the variation in meat thickness down the length of each rib, not to mention from one rib to the other, you come to realize that most likely, the temp you're...
  17. smokyokie

    turkey sausage???????????????

    Loks like it would prolly make a meal all by itself w/ a little good hard pork fatback added into the grind. While I realize that lotsa folks try to cut back on fat for health reasons, I'm a firm believer in the old saying "Pork Fat Rules" Most premium breakfast sausage has less than 10% fat...
  18. smokyokie

    3-2-1, more like 3-2-0?

    Along w/ years of great Q comes a fat belly. Along with a fat belly comes fat fingers. What can I say?
  19. smokyokie

    3-2-1, more like 3-2-0?

    Hey Mike, If you want to verify the accuracy of your thermos, dip them into boiling water and they should always read 121* unless you're @ high altitude (over 5000ft). 3-2-1 is kinda like BBQ with training wheels. Any experienced pitmaster will tell you that there is no exact...
  20. smokyokie

    Pork Tenderloins

    Jeremy, are they really as big as they look or is it just the camera angle? by my approximate calculations the hog would've had to wiegh in somewhere aroung 3000# to yeild tenderloins the size of loins.
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