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  1. SmokinGumby

    Pork belly

    Are pork belly burnt ends supposed to be soft and chewy, with melty fat? Or are they supposed to be more like bacon, harder and chewy with a ham-like meat and firm chewy fat? I got some on a food truck yesterday and it wasn't anything like what I make at home.
  2. SmokinGumby

    Pork belly

    Are pork belly burnt ends supposed to be soft and chewy, with melty fat? Or are they supposed to be more like bacon, harder and chewy with a ham-like meat and firm chewy fat?
  3. SmokinGumby

    Smoke butt diagnosis

    Doing my first no-wrap butt without a thermometer, it's dead and I don't have a replacement. I put it in last night before bed, I put two water pans in so it wouldn't dry out overnight if the pan went dry...smoker runs at 230 or so, but it got down to 20f outside so I don't know exactly what...
  4. SmokinGumby

    BBQ Sauce for someone with Interstitial Cystitis (IC)? (No tomatoes!)

    Apple Butter makes a PHENOMENAL base for a BBQ sauce! Add some garlic, some heat, and some salt and BAM!
  5. SmokinGumby

    Attempting my first rack

    There's really not much meat inside the ribcage, as there's no musculature in there. The muscle is mostly between and on top of the rib bone.
  6. SmokinGumby

    Whole Hog Cut Options

    So I ended up coming out around $125 cheaper than buying all the same cuts at my local good meat grocery store! Give or take, with price variations. I priced the butts at $1.99/lb, but right now they are going for $3.49/lb so that's $25 dollars more, right there. I've really been enjoying...
  7. SmokinGumby

    Pork Jowl Burnt Ends

    I've seen all the pork belly burnt ends around here so I decided to try it with jowl, since they are so similar and my butcher processes jowl into smoked, cured cubes. The method was standard... Rub a dub dub, 3 hours in the tub... Give them a brown sugar, soy, maple scrub, then another hour and...
  8. SmokinGumby

    Memorial Day Weekend Menus?

    I've read mixed reviews on fresh ham and whether it's too lean to cook to 200 and pull for pulled pork sandwiches. Has anyone done it and confirm it's not too dry? My thought was a 4-6 hour smoke to get a bit of bark and smoke flavor, and then finish in the oven or on the grill at 325 or so to...
  9. SmokinGumby

    Memorial Day Weekend Menus?

    Picking up the fresh cuts from a whole hog tomorrow...what to smoke, what to smoke? Ribs would be an easy choice, ribs are always great. I'm getting a fresh ham though and I've never cooked a green ham before...If we get together with family I might have to just try it and see. Not sure I'm...
  10. SmokinGumby

    Black Chicken and fresh tofu soup

    Not interested in eating the feet of an animal that stands in it's own feces lol Even raccoons don't eat the feet! There's plenty of chicken on a chicken, eating the head and feet is just weirdness for the sake of weirdness lol
  11. SmokinGumby

    Favorite fatty recipes! Tell me which ones you like best!

    I've only made one fatty, so I'm no authority, but it was superb. I used cream cheese, sharp cheddar, sauteed onions, and candied jalapenos for the filling. The sweet heat of the candied jalapenos really stole the show.
  12. SmokinGumby

    First time bringing pork, not sure how much salt I need

    If it's injected, I wouldn't brine it at all, personally. If it's already injected with salt, the salt won't penetrate the meat anyways, and the salt is the only thing in a brine or marinade that gets into the meat anyways. To be honest, I've never noticed a difference with brining anything...
  13. SmokinGumby

    What can I buy from the local grocer that’s good?

    Any reason you can't get that pork ready on time? Nothing you can eat is as good as good pulled pork. Put that shoulder on now, smoke it till the bark is good and dark, and then put it in the oven until it hits 200F and feed the people. Unless they aren't your favorite people. Only my favorite...
  14. SmokinGumby

    How is the meat supply in your area?

    https://www.cbsnews.com/amp/news/farmers-euthanize-millions-pigs-meat-plants-close-coronavirus/
  15. SmokinGumby

    Home-made Apple Wood Chips - Moss/Fungi

    You want to get that bark off, it makes a bitter smoke you don't want. That should take care of the moss/fungus you don't want. I use cherry from a tree in my yard that was struck by lightning. I knock a hunk off and then I whittle away the grey, weathered outside until I'm down into the rich...
  16. SmokinGumby

    Chili sauce

    Agreed. Any Louisiana hot sauce has too much vinegar for chili, Sriracha or chili pepper flakes are the best options. Sriracha blends best, with dried flakes added at table-time you have the possibility to get some very hot bites and some not hot bites.
  17. SmokinGumby

    Chick-Fil-A Sauce

    Personally, I think Raising Canes sauce kicks it to the curb! I am thinking though that it would be kind of a waste as a mop or rub coat, it's rather expensive isn't it? The flavor is going to disappear in a smoke sesh, so I would save it for a finishing sauce.
  18. SmokinGumby

    Advice on Grill/Smoker Design

    I have a natural gas well on my property, so I've been wanting to build a permanent brick grill/smoker for years. Now that I'm getting more into smoking, I'm wanting to pull the trigger on getting it done. I want to keep it very simple and inexpensive, so I was thinking of doing something very...
  19. SmokinGumby

    First Fatty w/pics

    Couldn't have done it without your tutorial, thank you!
  20. SmokinGumby

    First Fatty w/pics

    Definitely, though it was a lot more work than just rubbin a butt and throwing it in the smoker haha. Full approval from the wife, after getting a few sideways glances in the process lol
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