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- ttosmoker
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need something new
I'm thinking about doing a batch with refried beans. Haven't done it yet, so I don't know how it'll turn out. If you do it, I recommend making your own refried beans from scratch as it is a universe away from the canned version. You might also try chorizo sausage or taco-seasoned hamburger...- ttosmoker
- Post #3
- Forum: ABT's and all things Appetizers
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Having a rough start with my pulled pork smoke!!
I use Thermoworks probes. They are wonderful. Their cleaning recommendation is to use antibacterial wipes, which I do. The thermo will act a bit funky for a few minutes after because of the cooling effect of the evaporation from the wipe. -
Timing Question on some butts.
No, I don't foil at all. I don't touch the meat except to get it out of the way to fill the water bowl about every 4 hours. I don't want to change anything because I love the way my pulled pork turns out. Butter tender, as my wife says. -
Timing Question on some butts.
Opposite boat. I've only done two butts. The first was actually 1/2 butt at 3.5 lbs, and it took 11 hours to get to 195. Same weather conditions as you, and 225-250 all the way. Today's butt was a 6.5 lb'er, and it took 14 hours to get to 190. Had to take it off because my charcoal had run... -
Question re foiling small oak wood chunks
Ellymae -- Thank you! This is just the solution I was looking for, and it makes perfect sense. I wish I had gotten your reply before I started, but I think my method worked ok too, as the stacked oak seemingly burned up at about the 150* internal mark, judging by smell. I will definitely try... -
Question re foiling small oak wood chunks
True. My main concern though is that the oak will burn up so fast that I will need to open the firebox more often than I want to. In my experience, just leaving the WSM alone without opening the box produces even, consistent, and sustainable temperatures. Plus I don't want to fiddle with the... -
Question re foiling small oak wood chunks
I apologize in advance as I know I am posting this in the wrong section, but since I will be smoking a Boston Butt tomorrow it is somewhat on-topic! I would appreciate anyone letting me know the correct section or a mod moving this to a more appropriate section. I didn't see any other section... -
First Qview: Smoked Sausage-Onion-Garlic Pizza
The crust we made from a dough we get at a local bakery. My wife sometimes makes her own, but on a typical Friday after work no one wants to go to that much trouble. The Lodge cast-iron pizza pan in the picture is fantastic. We preheat it in the oven to 425*, and then put the stretched dough... -
First Qview: Smoked Sausage-Onion-Garlic Pizza
This is my first Qview, and a pretty sorry one at that because I only remembered to take a pic of the half-eaten food. Anyway, we wanted homemade pizza tonight. I went out and got some spicy Italian sausage. Smoked it with pecan and mesquite (alas, I did not know I was out of hickory, which... -
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- ttosmoker
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Finding good beef
I'm not sure this is quite correct (not trying to pick a fight -- just don't want anyone to accidentally get that injected stuff). First, for something like pork tenderloins, I think the packer meets the law by putting it on the box containing several tenderloins, not necessarily on the... -
Finding good beef
The site does seem to indicate is the good type of place to go. Good luck. And remember competitive pricing is a bit nebulous here since the quality of the meat will likely be higher and will contain less water and other additives. Another option is to find a good BBQ restaurant and ask if... -
Finding good beef
One thing you might want to consider: My understanding is that a lot of the big chain grocery stores, particularly Wal-mart, use meat that has been injected with water, salt, and additional preservatives. The claim is that (1) people tend to overcook the meat, so the stores are doing the... -
New X 2!
I feel funny welcoming you since I am very new here too. But Welcome anyway! I too moved from Texas, but to Maryland with a stop in St. Louis. The bbq in Texas and St. Louis was phenomenal, but here in Maryland not so much. Like you, I am giving a go at recreating what I could get in TX. ... -
"Don't eat it all. I want more!"
Again, thank you for the warm welcome. Squirrel, my hat's off to you. Gawd, one kid, all day to watch that kid, and I am friggin' exhausted! I respect anyone who has to work...and clean...and watch the kids...and...and...and smoke dinner...and do it without help. I consider myself the... -
Meat thermometer
I have had several meat thermometers, including the brands suggested above. From what I have experienced, you get good ones or you get bad ones. The bad ones are often easy to identify -- one measured raw chicken at 200* just after it was placed on the grill, several others just said "Hi" or...- ttosmoker
- Post #6
- Forum: Meat Thermometers
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"Don't eat it all. I want more!"
Thank you all for the great welcome. It almost feels like what I imagine would be an Tobacco Anonymous meeting: "Hi, my name is TTO, and I am a smoker." I do enjoy cigars... Unfortunately, I cannot smoke while smoking, as I do not smoke cigars while my daughter is awake. Anyway, this is a... -
"Don't eat it all. I want more!"
I really appreciate this site. Every time I come up with a new idea, this site is all "been there, done that." Plus the friendliness and courtesy really sets it apart. Less than a year ago, I had maybe two or three things that I could cook. My wife was the cook. She is an attorney, and I... -
Help - tinny tasting baby-backs
Are you using nonreactive containers for mixing sauces, etc., when appropriate? I know glass is good, I think stainless steel is good, and I'm pretty sure aluminum is bad. Are you marinating your meat in aluminum? I'm asking because I associate a "tinny" taste with metal. I always use...
