Toggle sidebar

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.
  1. tlzimmerman

    Fire destroys shed, contents inside

    Once again, not to make light of a serious situation, but the first thing that popped into my head was.... ***husband standing with beer in hand watching shed burn down*** ***wife runs up*** "Honey....what happened?" "well its cold, and that darn butt just stalled at 160 forever and I couldn't...
  2. tlzimmerman

    Can you soak a butt overnight?

    Yeah, you can marinate it, and I have seen quite a few marinades for sliced pork that i have read about that sounded good. If it were me, I would inject because the flavor takes awhile to permate through meat the size of a butt. Personally I just rub the outside to make good barq and then...
  3. tlzimmerman

    the 4 types of american bbq

    KC is my favorite, there seems to be a divide on here about bryants, I am in the "love it" category, although the ribs I had there didn't stack up with the best I have had. I like their original sauce, but thats a really different taste. I LOVE their spicy sauce, sweet with a little heat just...
  4. tlzimmerman

    I FINALLY found a tank!!!!!!!!!! Actually two of them

    I'll be watching what you do with this. Tanks I got, its the need for a huge smoker I am not sure about yet.
  5. tlzimmerman

    vertical gas smoker - too much smoke?

    Good smoke, and no thats not too much for my taste, especially if you are saying you are having trouble tasting it. Keep it a thin blue and you are golden!
  6. tlzimmerman

    Snack Stick Storage

    Same thing for me, its cured so it shouldn't go bad save for mold, but I freeze and just keep the pack I am eating currently out.
  7. tlzimmerman

    Hotdog Question...

    Now, if you want to smoke them hot at 225...then I think you could get away with it, but once again that would completely change the texture and taste of the meat.
  8. tlzimmerman

    Hotdog Question...

    No...I think doing hot dogs would be very dangerous without salt. I start smoking mine at 120 and slowly work up to 160 over a couple hours to let the casings dry and so the fat doesn't separate......keeps them in the danger zone for a long time and you run a serious risk of food poisoning if...
  9. tlzimmerman

    Zeek's Big Kahuna Sausage

    Those look awesome. Care to share the recipe?
  10. tlzimmerman

    Canadian Bacon Info needed.

    Thats insta cure #1....... its the right stuff. As far as canadian bacon...don't have a recipe for you. But at least you are on the right track with the cure! Actually, here is the recipe from ryteks book. for 25 pounds 5 quarts ice water 1 cup 2 T powdered dextrose 1/4 cup insta cure #1 3/4...
  11. tlzimmerman

    How and why did you first start smoking meats?

    My family is seriously into hunting and fishing, and have been making our own dehydrated venison jerky for as long as I can remember. We started butchering with another family many years ago, and then had a falling out and do it all ourselves now. We raise or own cattle, buy hogs, and shoot...
  12. tlzimmerman

    Do you own a GOSM poll

    My buddy bought a big block off of the local classifieds (like craigslist but different) for 40.....lucky!
  13. tlzimmerman

    Rub for pulled pork--HELP

    Never rub your inlaws butts....they look at you wierd...I speak from experience! For that matter they even look at you wierd when you rub your own butt when they are around. Sorry....had to!
  14. tlzimmerman

    Totaly excited dad to be

    Congrats. My wife and I are expecting our first as well, and just had the 20 week sono......humbling experience. The little buggar was waiving like crazy, and is a really active baby. Excited, June can't get here fast enough!
  15. tlzimmerman

    What's cookin this weekend

    got about a 8# butt rubbed and in the fridge goin in at 10 tonight for pulled pork lunch tomorrow. First smoked meal besides sausages and first one with my new gosm instead of my big plywood electric. Wish me luck!
  16. tlzimmerman

    Heating Element

    Help out the non electronics minded, what does pid stand for, and how does it hook up. Same question for ssr. Thanks!
  17. tlzimmerman

    can chicken be "cooked" with a lower internal temp?

    If I were you, I would buy a cheap 6 dollar analog themometer, stick it in a breast when you are thinking its getting close, close the door and let it inside for 20 minutes and see what your temp reading are from it when you open again. I have a feeling its just dropping close to that much from...
  18. tlzimmerman

    temp probe

    I think it just depends on your internal meat temp....if your smoking to 190 it doesn't matter what bad stuff you put in there, its gonna die. I just don't understand why I have to wait for the outside to be 140, when the inside is going to be above 140 too for a long long time before I take...
  19. tlzimmerman

    liquid smoke question

    I agree here, I would smoke it and just nto put much smoke to them.
  20. tlzimmerman

    Considering a Meat Grinder, Need Advice

    Can't say I have ever thought a 32 grinds too hard, but we always grind twice, never a single grind. Maybe I am just a macho man! A 22 is probly your best bet for what you want to do, I always buy bigger than I think I need though, thats just my personality, and why I recommended a 32.
Top Bottom
Back
Clicky