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Need advice on my first loin
Ok I tried something a bit different. Next time I will butterfly my loin for better stuffing. Sorry I didnt get a chance for the qview. Took a 4 pound Loin Stuffing In a bowl mix1/2 rocotta cheese1/2 package of cream cheese1/4 cup parmassian cheeseapprox 1/4 cup chopped black olivesapprox 1/4... -
Cleaning your cooking grill?
Wow great idea! That will speed up my initial time!!- jnstrom
- Post #34
- Forum: Charcoal Smokers
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Another stupid uds question
It is a bit mor on the tan side but that is close. Most of it burned off on the first burn, Ill try a couple more. I bought a wire brush wheel for my drill. Ill try that too. I also have a neighbor with a grinder if need be. "Anticipation is making me wait!!!"- jnstrom
- Post #10
- Forum: Charcoal Smokers
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Another stupid uds question
The first burn got most of the inner liner off. It is kinda a tannish orange color Ill try getting some pallets and have another go at it. It started snowing out this morning so Im stuck inside. Did a beer can chicken yesterday it turned out nice but not the best I have made. I thought I had...- jnstrom
- Post #9
- Forum: Charcoal Smokers
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Another stupid uds question
Damn!!! I guess another burn out is in order. The wire brush seems to take forever!!! I guess Ill need to smoke in my GOSM this weekend.- jnstrom
- Post #5
- Forum: Charcoal Smokers
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Another stupid uds question
I think there was a liner, kinda a tannish color. Is that what you are talking about?- jnstrom
- Post #3
- Forum: Charcoal Smokers
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Another stupid uds question
Ok I got my barrel (it held veggie oil). I decided to burn the paint off. Do I need to do anything else to the inside? Im using a wire brush to get the rest of the paint off the outside. Should I continue on the inside? Any help would be appreciated, I would love to use the uds this weekend...- jnstrom
- Thread
- Replies: 9
- Forum: Charcoal Smokers
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Weekend Challenge---READ!
Im in! Im going to smoke a Pork Loin. Im not sure on the receipe yet but Ill post!!!- jnstrom
- Post #9
- Forum: General Discussion
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Need advice on my first loin
Alright, I have done butts, ribs, abts, and chicken but I have yet to do a loin. I figure this weekend is the weekend! My questions to the collective whole: 1. Smoker temp (220-235?) 2. What is a good loin size? 3. Do you foil the loin at any point like ribs? 4. Does the Loin need cooler time... -
Chinese FiveSpice Fried Ribs
Looks great. Soy sauce is really powerful. Maybe use the low sodium type for less power. Ever think of mixing some pepper with your flour before your final fry. -
Cooking Temps
Cool, Ill keep looking for the site. Im sure its here somewhere. -
Cooking Temps
Somewhere along the line I lost my Temp guide. Im thinking of stuffing a pork loin this weekend. What temp should I be shooting for? -
st louis cut from spares, with pics
Hey hey!!! Thanks mulepackin! I am learning something new every day! Love this place! -
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st louis cut from spares, with pics
Do you cut around the rib bones for this presentation (Is it still st louis style?) -
Tried making jerky and failed
Just a question for people making jerky. Am I ok using my GOSM to make jerky or should I have an electric smoker for this?- jnstrom
- Post #23
- Forum: Making Jerky
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Injecting Pork
My next butt will have a mix of mango, pineapple and worchy. Maybe some garlic juice as well if I can find some. Thanks!!! -
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Injecting Pork
I am going to buy an injecting utensil (needle/what ever you may call it). And would love to hear some types of pork I should be experimenting on. Also what should I put in the mix? Please point me in the right direction. PS My Barrel is almost complete!!! I cant wait till the weather gets a... -
