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No Foil Pulled Pork - Thank you for this!
Husker, Nicely done, very tasty looking. Curt.- big andy a
- Post #3
- Forum: Pork
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Williams-Sonoma has rub pack on sale.
Seems really pricey to me. You get 4 tins of rubs, each tin is 1.5oz. of rub. That means you get 6oz. in total for $16.99. If that's multiplied out it's over $45.00 per pound! Really expensive when you can buy rubs for less than $5.00/lb. and make them for about $3.00/lb. Nice tins...- big andy a
- Post #2
- Forum: Sauces, Rubs & Marinades
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Bush pig
Just throwing out an idea or two here since I'm not really sure what a bush pig is If the meat is really lean, how about a bacon weave as a blanket on top of the ribs then into the smoker. The bacon fat would help baste the ribs as they cook. Curt.- big andy a
- Post #2
- Forum: Pork
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Bam Bam
Here's a link to Pops curing brine; http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine Here's the link for the Slaughterhouse brine; http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry Good luck, Curt.- big andy a
- Post #2
- Forum: Roll Call
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Smoking newbie
Welcome to the SMF party! Nice little present from your wife - she sounds like a keeper to me Curt.- big andy a
- Post #4
- Forum: Roll Call
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A Newbie with a couple ?
The cherry wood should be set aside for 4 months or so to let it dry before smoking. I have read of some using freshly cut wood but I think the general rule is 4 months minimum. As for the beef ribs, there are several posts on the forum, here's...- big andy a
- Post #3
- Forum: General Discussion
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Youngest Son's BB Bacon and "Red Spots" on cured meat
Pops, I ordered Cure #1 over the weekend and plan to try BBB in a couple of weeks. Thanks for all the great info, you've provided a terrific roadmap that I will be following faithfully. Curt.- big andy a
- Post #24
- Forum: Hot Smoked Bacon
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New Garden in Houston, TX
When we lived in Dallas there was a Texas gardening expert named Neil Sperry who has a book, "Neil Sperry's Complete Guide to Texas Gardening" which is a really good book. I did a little searching and he has a web site; http://neilsperry.com/, which seems to have a bunch of tips and resources...- big andy a
- Post #4
- Forum: Ideas
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Iowa Boy
Welcome to the SMF party! Nice looking smokehouse. Curt.- big andy a
- Post #5
- Forum: Roll Call
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BBB and CB
Looks great and I like your negotiating skills for the slicer . Curt.- big andy a
- Post #10
- Forum: Bacon
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BBB (my first) FINAL Q-View
Husker, You said you did two cures - were they both the same or was the second one different? Curt.- big andy a
- Post #8
- Forum: Hot Smoked Bacon
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Bikers
A good way to start the morning, with a big smile on my face. Thanks! Curt.- big andy a
- Post #4
- Forum: Jokes
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Roll Call from SC
Jones, Welcome to the SMF party! this is a great site to hang out and learn from some of the best. Curt.- big andy a
- Post #2
- Forum: Roll Call
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Howdy everyone
Welcome Shane. If you're ready to dive in, then the SMF pool is the place to be. Sign up for the 5 Day eCourse, it contains a ton of useful information. Curt.- big andy a
- Post #2
- Forum: Roll Call
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Sirloin Tri Tip (Roast Beef)...some Chicken Thighs....and a lot of Qview! (Warning: You might drool)
Looks great, nice job. Curt.- big andy a
- Post #2
- Forum: Beef
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Still smokin' in Colorado!
WElcome to the SMF party! I smoke with a gasser and really like to results. Curt.- big andy a
- Post #3
- Forum: Roll Call
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Wings Not Crispy Enough
My experience is for chicken of any kind you need higher temps to get the skin crispy. Lower temps like you had can result in skin that is too rubbery. Another option I've seen is to crisp up the skin under the oven broiler or on the grill before serving. Good luck, Curt. And the ribs do...- big andy a
- Post #2
- Forum: Poultry
