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  1. AllAces

    Cutting/Pulling Pork Butt

    Man invented fire so that he could use his two hands to pull pork. Later when man invented the knife he used it to slice brisket.
  2. AllAces

    Why do my burgers suck?

    70/30 ground beef. Minimum handling of the burger. Burger on a very hot griddle/flat top, smash the burger with something heavy like a brick covered with foil. Salt and pepper and a pat of butter. Cook until there's a crust, turn once.
  3. AllAces

    what do you think happened

    You have probably already done this. Switch the probes on the unit. Then you may know if it is the unit or probe.
  4. AllAces

    Fish Tacos

    Trigger fish, lightly smoked with alder, shredded cabbage, slices of avacodo and mango salsa.
  5. AllAces

    1st Try At Smoking Bacon and a Question or Two

    Al, that might be the right way to go with these. I have to cook later in the year for my sportsman's club and burnt ends sound like the perfect meal for a bunch of hungry dudes. This batch will be a trial run. BTW, would you go skin on or skin off? or maybe some of each.
  6. AllAces

    1st Try At Smoking Bacon and a Question or Two

    This will be my first try at smoking bacon with my MES 30 using Pop's Brine, A-Maze-N smoker and either A-Maze-N Pitmasters Choice pellets or their hickory dust. The Ft Gordon Commissary had some pork belly sliced into one inch thick slabs. Some times they have single slabs but they sell out...
  7. AllAces

    Can't you smell that smell?

    With Lynyrd Skynyrd playing in the background?
  8. AllAces

    Anyone hear of this sausage?

    Sounds like a combination of Italian sweet sausage with fennel and traditional Southern breakfast sausage.
  9. AllAces

    SITREP: Flank Steak Ready for Grill

    Made a fine dinner yesterday. Today we slice it thin, pile it on a fresh baked roll, add some rustic cole slaw and a serving of cowboy beans.
  10. AllAces

    SITREP: Flank Steak Ready for Grill

    SITuation REPort. SITREP
  11. AllAces

    SITREP: Flank Steak Ready for Grill

    One jar of sauce for medium flank steak, two jars for large. Marinate overnight, remove excess sauce, on the grill with a handful of hickory chips, 350F, flip, damper down to 300. At rare, baste with sauce, flip, baste and flip. Final SITREP: Off the grill, resting while the green beans and...
  12. AllAces

    SITREP: Flank Steak Ready for Grill

    SITREP: Final basting of cocktail sauce.
  13. AllAces

    SITREP: Flank Steak Ready for Grill

    Flank steak has been marinating overnight in Delmonte Cocktail Sauce. Ready to go in the Weber with a light hickory smoke. We've been doing 'em like this for 40 years. Next sitrep when it comes off the Weber.
  14. AllAces

    Brining Hard-boiled Eggs Before Smoking?

    Those would be good with some cold PBR long necks.
  15. AllAces

    Brining Hard-boiled Eggs Before Smoking?

    Buy a jar of pickled eggs and smoke a few.
  16. AllAces

    Help me sell BBQ sandwiches..

    IMO, given your current operation, brisket would be a good choice for sliced meat sandwiches. Lots of tried and tested ways of doing brisket, good smoke and beef flavor, good options for sit down or take out, easy prep, repeatable, little or no waste, holds well, easy to portion. And it's an up...
  17. AllAces

    Jerk Pulled Pork Ideas?

    The Jamaican pork I've had on several occasions was simply marinated overnight in the spice blend. Restaurants usually keeps this type Jamaican recipe simple - an easily repeatable spice rub and marinate and cooking instructions. Also, it doesn't hurt to go to the restaurant owner/chef and...
  18. AllAces

    Pokeweed

    Apologies to Tony Joe White.
  19. AllAces

    Pokeweed

    Poke Salad Annie ate poke and it made her tough and mean.
  20. AllAces

    Help me sell BBQ sandwiches..

    IMO, handcrafted means exactly what I said, all ingredients are scratch made. Yes, it can be a disaster, but some have mastered it and gained a loyal following, while many have tried and failed. You have to know your customer base and how much they are willing to spend. Many an owner has gone...
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