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Suggestions for new meats
horsemeat! just kidding.. how about trying different ways of flavoring the basics. I'm thinking ethnic influences. Or, how about going backwards and getting even more basic by smoking a big meatloaf. You could splooge some ketchup all over it about an hour before it's done, and then you...- goinforbroke
- Post #6
- Forum: General Discussion
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First Smoke On 2nd Gen MES 40 With Mailbox Mod And Exhaust Out Garage Window
I suddenly became hungry. lol. Nice job on the garage retrofit. Q: how'd the jerk butt come out? I've done a jerk marinade on ribs a few times now, with the whole pureed green onion and whatnot. They're to die for.- goinforbroke
- Post #2
- Forum: Electric Smokers
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Burger help please
I like thinner burgers too, probably because I also like so many condiments on them. Kinda hard to get your mouth around something too tall. Basically how I approach burger making is to not make a ball, but to take a handful of ground beef and smash it as thin as it will go in a sheet of...- goinforbroke
- Post #8
- Forum: Beef
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Spices you don't like...
I generally like most all spices and each has their place, particularly when combined with other spices. With that said tho.. I don't care for tarragon in any example that I've ever tried to use it.- goinforbroke
- Post #38
- Forum: Sauces, Rubs & Marinades
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Hi all, New from ST. Petersburg, fl
A hearty welcome from the other side..- goinforbroke
- Post #2
- Forum: Roll Call
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26" x 6'-0" reverse flow smoker
agreed, there's no better place for a shelf than right in front. Immensely useful when two hands are needed for moving food around over a short distance.- goinforbroke
- Post #24
- Forum: Smoker Builds
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26" x 6'-0" reverse flow smoker
As far as fires go, just think small and glowingly hot. That's where the TBS comes from. Adding more fuel is something you get a feel for, and is done a little at a time, hence all the "attention".- goinforbroke
- Post #11
- Forum: Smoker Builds
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Need Advice on doing pulled pork for next day use
Pork is pretty forgiving in my experience. I've 'twice-baked' spare ribs before after having had to pull them early with only a few hours on them - into the fridge - and finished them off the next day. Actually, that set was pretty memorable.. some of the best I ever made.- goinforbroke
- Post #2
- Forum: Pork
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Foiling....Yes or No?
the classic stall is around 160 F. You might want to verify the temp of your smoker itself.. (factory gauges being what they are), and make sure you are actually working with 225 to 275. Go for it and take mental notes if not paper notes.. and bon appetit.- goinforbroke
- Post #35
- Forum: General Discussion
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Foiling....Yes or No?
Like a lot of things.. experience counts and there is a learning curve with whatever equipment someone's using. There's no reason not to try foiling meat for a given period to see how temperature is effected. There's been some theory discussion of IT stalls involving evaporative cooling, and...- goinforbroke
- Post #32
- Forum: General Discussion
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Foiling....Yes or No?
Not having read all the replies.. here's my take: Foiling is a cooking tool that helps increase the temperature of meat. Now, I'm aware of the various reasons that people don't foil - such ask creating more bark, or smoke penetration. This really has to be prefaced though, because the...- goinforbroke
- Post #30
- Forum: General Discussion
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What the best over the counter BBQ sauce you ever ate ?
I'm down with Pats... that stuff's been around for years and is the best. Yeah, not particularly sweet or thick.. it has a certain tanginess, but smooth about it. And it's one of the cheaper sauces too, go figure. Long live Pats and cuban bread.- goinforbroke
- Post #61
- Forum: General Discussion
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Going full time in the bbq business in the next 18 months
in addition to the obvious stuff, have some good scratch-made sides that are tested, honed, and can be replicated day after day. Seems trite in the grand scheme, but I eat a lot of bbq on the road, with coworkers, and just having a potato salad that knocks people's socks off goes a long way to...- goinforbroke
- Post #5
- Forum: Roll Call
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Six Day Quick-Aged Steak......
Food for thought.. I was looking in my freezer this evening and noticed a pound of beef and a pound of pork, which reminded me of why I bought it (meatloaf),, and then I started thinking about all these savory seasonings discussed above.- goinforbroke
- Post #20
- Forum: Grilling Beef
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Six Day Quick-Aged Steak......
what kinda stuff do ya'll slip fish sauce/anchovies into? You can't use anchovy paste in everything imo.. it's typically in places where a lighter flavor is occurring. Sorta like pairing wines, white goes good with some things, red is better with others. Obviously anchovy is a hit with...- goinforbroke
- Post #16
- Forum: Grilling Beef
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Has The Economy Effected Your BBQ Decisions?
"has the economy affected your bbq decisions" Yup! Less $2.99 butts and more $1.69 picnics and chicken. I don't have any 'on sale' meat around here. Occasionally I still treat myself to steak, but it's chuck eye which isn't bad in its own right.- goinforbroke
- Post #9
- Forum: General Discussion
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Anyone Use Publix Greenwise Charcoal?
Tried this one today.. actually its burning right now. Gotta say, chalk one up for Publix.. it's pretty good. At least as good as the Royal Oak I've been using. There's some dense pieces in there, and sized out in a pretty good spread. It's now $5.99 an 8.8lb/bag, but still cheaper by a...- goinforbroke
- Post #6
- Forum: Charcoal Smokers
