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  1. Nole4L

    Easter Ham

    Need some advice on Easter ham. I have a fresh ham that I've had curing in Pop's brine. Everything looks good with that. I'm planning on smoking it around 250 starting @ around 6AM. Some questions.... -I removed the skin before I started curing it but left the bone in. Any thoughts/advice...
    • Nole4L
    • Thread
    • Replies: 5
    • Forum: Pork
  2. Nole4L

    Pastrami first try

    Looks awesome. I've only made pastrami once and used the same hybrid approach of smoking it then steaming it. Now my mouth is watering.
  3. Nole4L

    First time jerky and need some help

    Not a jerky expert but I believe you lose about 1/2 the weight when you make jerky. So your 4 pound eye of round should yield around 2 pounds of jerky. That would put you at around $10.50CND/pound or $7.80US/pound. That's pretty reasonable in my experience especially when you consider how...
  4. Nole4L

    Easter butt

    slicing it on Sunday although it does remind me that I want to try curing one before pulling it. Never done that but I've heard good things. Today was a couple spatchcocked chickens.
  5. Nole4L

    Easter butt

    I have one curing right now. Trying to decide if I should cook it Saturday and re-heat on Sunday or just cook it Sunday. Any thought? How long did this one take?
  6. Nole4L

    Collard greens. If you've never tried you don't know what you're missing

    Saw the title of this post and I'll add "AMEN".
  7. Nole4L

    Ref; St Louis Spares from Spare Ribs

    I use it from the previous cook and add that to the beans so it's already cooked and I can pick the meat from the cartilage, etc. I put the recipe I use down below. I'm not claiming that I created this....found it online and saved it :-). These are the best beans I've ever had and have ruined...
  8. Nole4L

    I forgot the mushrooms...

    yes please....
  9. Nole4L

    Need help demystifying beef ribs

    The heck with the beef ribs. I'm trying that avocado salad. Looks awesome!
  10. Nole4L

    Need help demystifying beef ribs

    Found some pics from the last ones I cooked.
  11. Nole4L

    Need help demystifying beef ribs

    I get plate ribs from the butcher. I'm fortunate that I have a butcher who can get just about anything with a day or two notice. I cook them around 275 and do what chilerelleno does...look for probe tender and nice pull back from the bone. That's usually around 7-8 hours on my cooker.
  12. Nole4L

    Ref; St Louis Spares from Spare Ribs

    I trim them but put the scrap in the smoker, freeze it, and use it with beans the next time I cook.
  13. Nole4L

    We Need Prayers!

    Awesome news!! I'm so happy to hear it. Proof that there are all kinds of good people out there.
  14. Nole4L

    First brisket

    Very nice!
  15. Nole4L

    BACK HOME AND SMOKIN!!!

    Can't wait to see results. Here in Florida our seasons are "When Are All These Dang Snowbirds Going to Go Back Up North?" and "It's Hotter than Hell...I Need a Beer". We're approaching the end of the first season so I'm getting the beer iced down.
  16. Nole4L

    First rack of lamb

    Thanks guys. I'm sure all of us have had that experience of trying to cook something for the first time and not really being sure that we're not going to end up calling to have a pizza delivered. Fortunately no need for pizza on these. I'm going to try brazed lamb shanks next. Had them a few...
  17. Nole4L

    Bbq Guru on Lang Smokers

    I'm not familiar with the BBQ guru but I did buy a Fireboard thermometer a few months ago. They have an option for a fan but I didn't add it. It does have alerts, etc that you can get via text, app, etc.
  18. Nole4L

    reverse flow help

    I'll second Dantij. My Lang likes a little extra time to hit a nice even temp. The pay off is once that plate gets hot it provides great steady temps.
  19. Nole4L

    First rack of lamb

    I bought a fresh ham last week to make ham for Easter. While I was at the butcher I decided to pick up a rack of lamb. I've never cooked one and wanted to give it a try. Marinated overnight in balsamic vinegar and herbs. Onto the smoker at 225 Sunday afternoon and pulled it once it hit...
    • Nole4L
    • Thread
    • Replies: 12
    • Forum: Lamb
  20. Nole4L

    Picnic HAM, cold smoked... Injected using my method... MONEY... sliced..

    watching this as well. I don't know a lot about cold smoking meat beyond salmon so while I'm intrigued it will be a good while before I jump in.
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