Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Canada 150th birthday BBQs
well i thought id start this thread for all the Canucks what are your BBQ plans for Canada's 150th birthday ? me im smoking a big rack or huge beef back ribs i found. they have a ton of the ribeye cap still on it ive never seen beef back ribs with so much meat still left on the ribs. ...- cksteele
- Thread
- Replies: 2
- Forum: General Discussion
-
Smoking and Reheating
best way to reheat bbq is vac seal it then boil it in water in the bag keeps the moisture its the only reheating method that really preserves moisture in the meat ill post this article again its pretty much the best one ive seen on this...- cksteele
- Post #10
- Forum: General Discussion
-
-
Baby Back Ribs for a Party - Timing Question
well depending on how long you're prepping them ahead of time, you want to keep them out of the temperature danger zone thats between 41°F and 140°F. So if its for an hour or 2 or more id suggest keeping them in the oven on the lowest temp 180 as long as you keep the temps above 140... -
What part of the brisket do I have??
yes thats a flat the point has been cut off it still good to smoke though -
Question on Pork loin cook temp
the safe internal on pork is 145 so anything above that is good 145-160 is perfectly fine. what are you trying to do just cook it like a roast or make pulled pork with it -
-
Keeping brisket for tomorrow?
if you vac seal it then boil it in the bag in water to reheat it this is a good article on reheating bbq http://www.texasmonthly.com/bbq/the-best-method-for-reheating-barbecue/ -
-
-
-
-
Spritz or liquid for brisket?
smoke sticks to wet better then dry its science http://www.genuineideas.com/ArticlesIndex/srasmokeparticles.html -
Pork shoulder was a little tough
also dont dump the liquid there is tons of flavour in that. i keep it in the dish as i pull the pork adds moisture -
Spritz or liquid for brisket?
you can use anything you like cider vinegar apple juice hot sauce or just water. it doesn't add moisture to the brisket the collagen and fat in the meat will do that. but i do it to take some of the smutz off it from the fire and to show the colour of the brisket and to help in bark formation... -
Spritz or liquid for brisket?
i usually give it a good spray after 4-5 hours to see how the colour looks then i spray about 1 time every hour till i like the colour and its pushed through the stall usually at 7-8 hour then wrap it in butcher paper, when i wrap i give it a good spray then back on the smoker till done -
Wildly Unpredictable Temps
in my ok joe i use small splits to get a better temp control. as was stated above burning wood and keeping the temp in a range is a skill you have to learn it takes time . you have to know the pit then understand the fire see how its burning look at the wood at what stage of burn is it... -
First part done brine for 12hr pulled pork.
yup put more water and maybe a plate on top to keep the pork under the brine if its floating -
-
