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seafood view3.jpg
- bigcbbq
- Media item
- Comments: 0
- Album: Big C Q views
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Leg quarters qview
How long did they take to hit that final temperature and what temperature range throughout? Is this a charcoal or wood fire smoker. Was there a lot of fat grease drip off? I have a big project coming up soon to do a lot of leg quarters, that grease gets me everytime. What was the foundation of... -
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Guidance
Johnny You the Man! I truly thank you for your knowledgeable response. I will be doing that this weekend to get written notes to get this part under control. I got a lot of insite on the 4 hours of constant cooking. I had no Idea about that. Thanks everyone. I am off to smoke here in Southern... -
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Guidance
Al, I have a question if you have the probe in throughout the process, and lets say the temp dips for a period and it is cooking for quite a long time. Does the internal temperture has to reach that number sometime during the process, correct? What I am leary about is when the temperture drops... -
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Dealing with the Pink Color in smoking and BBQ'ing
LOL-Laughing out Loud! I got it now. I was a nice guy; and Nice guys finish last. I am armed with the knowledge I will go out defend this beautiful cooking process. So many are uneducated it is not funny. The problem is I sometimes prepare food at public festivals, and the average person is...- bigcbbq
- Post #15
- Forum: General Discussion
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Dealing with the Pink Color in smoking and BBQ'ing
Thanks Biteme7951, very informative. Would heating the ribs in foil at the end change the color and keep them moist?- bigcbbq
- Post #3
- Forum: General Discussion
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Guidance
Thanks Everyone that responded. I love SMF. It has been very helpful. I have been learning by error. For the everyone. I am trying to get photos posted of my smoker. I have several smokers. The El Cheapo Brinkman ( the tester Smoker), I have two 65 gallon custom built barrel style grills, and my... -
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Dealing with the Pink Color in smoking and BBQ'ing
Ok Everyone. I am an advit smoker. But I was challenged and tested this weekend by a non committed BBQ person in my city. I slow and low smoked 6 Slabs of Pork Ribs, Chicken, and Tri Tips. Wood Fire, with steam pan. Indirect heat. Maintained 200 - 225 tempurature. The problem was explaining that...- bigcbbq
- Thread
- Replies: 29
- Forum: General Discussion
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What is the general concensus as to the safety of cooking food this way?
Hello Everyone, This is a very informative and interesting post/thread. I smoke in moderation I guess. But I think for prevention of any types of cancers we should focus on building and strengthing our immune system. That is what protects us from diseases. You must have your raw organic...- bigcbbq
- Post #42
- Forum: Food Safety
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Little cookoff between friends, and a new toy.
Please share with a newby that rub and marinade for that brisket. :}- bigcbbq
- Post #7
- Forum: Grilling Beef
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Grilled Tri Tip French Dips QVizzy
I am new here. what is Mad Hunk?- bigcbbq
- Post #20
- Forum: Grilling Beef
