Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Prime Pastrami w/Lots of Qview
Looks awesome! I did a pastrami for my Super Bowl party with an Eye of Round Roast.... It was no Prime Brisket, but I got it for $3.25 a pound. was pretty proud of it, not as tender as to be expected, but good for the price. Damn that Prime Brisket does look amazing! Never tossed a chili... -
Entering the pellet world.
I am! thank you for the suggestion. I will try just using the tube and the heating element and not filling the tray. That makes perfect sense.- david r
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
-
Entering the pellet world.
Those torches are fun! just bought one this past weekend myself. I got a tube for the pellets.... kinda disappointed, kept going out. I got kind of a cheaper electrical smoker and I just felt I wasn't getting enough smoke at 225, so I got it to add some smoke flavor in there. was...- david r
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
-
Smoked Uncured Ham?
That Brine sounds good. I would assume this will be a little more "pork chop" like than Hammy without them being Cured. I have seen Ham steaks, and these are just cuts of ham chopped and sold in a hunk as opposed to a full Ham. Regardless I think that apple brine on some pork steak sounds... -
TOO MUCH PINK SALT
I always use cure #1. there seems to be confusion in how saltpeter, Prague Powder and cure 1 are marketed. but yeah, good looking out. -
Pork loin: Help me decide, please...
Look's like a good recipe. Wasn't crazy about my last Canadian Bacon, but this might be worth a try. -
Pork loin: Help me decide, please...
All good choices. I cook a lot of porkloin, I have a butcher in town that runs awesome deals on it. I have gone the Canadian bacon route, I don't love it, just a taste and preferences thing. I like to smoke the entire loin at 275 for about 90 minutes with apple, pecan, or maple wood... -
Hickory smoked deer heart
Eating the Heart of an Animal you killed. That is pretty hardcore! -
TOO MUCH PINK SALT
I got really worried and thought I used to much cure for a wet brine, but wet brines you use more than dry. I did some reading on the subject and realized I that for wet brining I was cool. I use Alton Browns Brine he uses on Corned Beef... -
My first smoker
I never heard anything about needing a regulator. Amazin Smoker? that is those racks for pellets correct? Probably an option, but I think I'd just get Pecan Chips. I like Pecan with both Brisket and Poultry. If you want the smoke a little stronger make a mix of Hickory and Pecan...- david r
- Post #2
- Forum: For New Members
-
Hi from the 216! Cleveland Ohio
Those briskitts will be great i dunno about goin 140.... i do 225 and foil at 175 until meat i2 200+. Briskitt needs to rest, dont worry about serving it as soon as its done. -
Hi from the 216! Cleveland Ohio
What up apowell! Im in the old brooklyn and smokin for the ball game tomorrow Go Browns! -
New smoker in Indiana
My Browns play the Colts this week and I Iove to have football parties here in Cleveland. ( I need to make good food given the quality of the team) I theme the meal for who they are playing. Any suggestions of purely Hoosier state dishes? I was thinking of doing Hickory smoked ground pork... -
Sirloin Tri Tip Suggestions
Thanka guys. That tritip pastrami thread is hilaruous and I will go for it. Not this week though. Just gonna kewp it basic as you suggest. Local store was selling 3-4 pound roasts at 3.99!!! So i stocked up -
How to get "fall off the bone" smoked ribs?
I am surprised the 3-2-1 Method isn't getting you super tender results. As others have stated maybe your getting to hot in the smoker? When I do Ribs I make it a bit of a process. Day 1 I soak them in Pineapple Juice, Day 2 Use your favorite rub and let them and let them sit all day. ... -
Sirloin Tri Tip Suggestions
Anyone have any favorite recipes for Sirloin Tri Tip Beef Roast? Got a 4 pounder I'm gonna smoke this weekend and its my first one. I got some Cabela quick cure, but I am leaning against that. Not sure if I want to marinate or brine and how to go about it. I think I am leaning mesquite... -
Cooking a packer brisket this weekend
Ive had great luck with brisket, but i dunno about the offset. I always smoke um at 225 about 75 min a pound and foil them after 4 hours. Get um up to 205 degrees. Id go fat side up for sure. Maybe try rotating it every hour to deal with your hot spot issue. -
-
Cabela Meat Cure
Hey guys, I was wondering if any of you out there had any experience with Cabalas curing products...
