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  1. ksblazer

    2019 Superbowl Menu

    Here's it is out of the smoker. Got some really good bark on this one. Have it foiled up now.
  2. ksblazer

    Sous Vide cookbook

    I have the effortless sous vide cookbook as well. Seems like a solid book with good info in it.
  3. ksblazer

    Rib Tips

    Those are some of the best looking rib tips I've ever scene Disco. I've made some myself in the past and everyone liked them a lot. Will have to try your method next time I make up a batch though. When I made them I smoked up the whole trimming and the sliced them. Seems like pre slicing them...
  4. ksblazer

    Pre-game Ribs

    Sounds like it should work out fine. I'm not sure if I would broil them. Maybe just bake them at 225-250 to finished temp.
  5. ksblazer

    2019 Superbowl Menu

    Have a 6.7lb pork shoulder rubbed up in the fridge right now. Plan on injecting it with Chris Lilly's pork injection and making up pulled pork out of it.
  6. ksblazer

    Texas hot links on my NEW TOY!!

    I remember reading a thread about this santa maria grill. It was just another reason why I decided to go with a Weber grill. Texas hot links sound good. I bought some hot links last week to smoke up soon. Glad to hear the Santa Maria is working well so far. Look forwarard to reading about more...
  7. ksblazer

    Smoked Prime Rib

  8. ksblazer

    Cheese smoking first try

    No you don't have to. But what I understand is that air exposure is what shortens the life of your cheese. How long does it shorten it? I can't say as it would depend on how much air the cheese is being exposed to and temperature conditions all factor into this.
  9. ksblazer

    Cheese smoking first try

    How much cheese are you making up? I smoke up between 6-8lbs at a time. So after it rests on the counter. I zip lock bag it with still a little room to breathe and put it the refrigerator overnight. Then vacuum seal the next morning. My best advice is to read Mr T's smoking cheese thread. He...
  10. ksblazer

    Question about temperature

    You're basically cooking to get the meat to the desired temperature. 10 or 15 degrees cooking temperature should not make a difference as long as you don't overcook it. I've even done spareribs at 275 to my preferred finished temperature of 205 and couldn't tell a difference from previous ones...
  11. ksblazer

    Sweet an hot jerky

    Here is one I have made and liked a lot. 1\2 cup unseasoned rice vinegar 1\3 cup plus 2 tablespoons of sirracha 1\4 cup light brown sugar 2 teaspoons of ginger 1 teaspoon of garlic 1 teaspoon kosher salt Per lb of meat
  12. ksblazer

    Tri-Tip

    Tri Tip has quickly became one one of my favorites. Bet it paired well with the bourbon.
  13. ksblazer

    New to here, new to smoking

    Welcome aboard Great to have you here. Look forward to hearing more about your BBQing experiences and pictures of them.
  14. ksblazer

    Hello from Southeast Texas!

    Congrats on your 1st brisket cook. Glad to hear there were no complaints. Bark and smoke ring look nice.
  15. ksblazer

    Your favorite dish that YOU make

    Tough question But I like my fish a la Creole using Justin Wilson's recipe. Also gotten plenty of compliments from others who have tried it.
  16. ksblazer

    New to SMF

    Welcome aboard from Tacoma, WA I Have a camp chef smoke vault and a Weber kettle. Favorite things to make are tri tips, pork ribs, cheese, ABT's, meatballs and pork burnt ends.
  17. ksblazer

    Big Bald BBQ Pulled Pork

    Looks like you nailed it. Those tacos look really good. I think you could open up a stand and sell them. Like using lol devil pellets too. Been through a couple of bags of them so far.
  18. ksblazer

    My First Smokes

    Looks like your a natural at this. Welcome aboard and look forward to seeing more pictures and reading about your smoking experiences.
  19. ksblazer

    HELLO EVERYONE - HAMMERDOWN GRILL BBQ TRAILER

    Welcome from Tacoma Washington Great to have you here with us Some days I wish I could do BBQ for a living. Look forward to seeing pictures of your mobile unit and the BBQ you are putting out.
  20. ksblazer

    dry rub ribs soggy?????

    When I do dry rubed ribs I just rub them down. Let them sit with the rub on them for a few hours to overnight. Then put them in the smoker at around 275 degrees with a good 3 hours or so of smoke on them. I do not add any liquid or foil my dry rubbed ribs as I feel it interfears with the bark...
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