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  1. Custom Thermometer build

    Custom Thermometer build

  2. 20160119_232652.jpg

    20160119_232652.jpg

    • bfilipowski
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  3. bfilipowski

    So what do you do with these?

    I usually buy packs of pork brisket bones and smoke them just like the rest of the ribs, chop them up with a cleaver, and eat them while everyone else goes after the ribs. Rib tips are the best!
  4. bfilipowski

    First smoke done, now advice needed for next attempt

    Omg! Pleas be a typo!
  5. bfilipowski

    Hawaiian Snack Stick Fail

    Not sure if dehydrated would work. Heat deactivates the papain so canned wouldn't cause the goo.
  6. bfilipowski

    meat in smoker coming out black

    Sounds like creosote. Usually caused by poor airflow in my experience.
  7. bfilipowski

    Hawaiian Snack Stick Fail

    Did you happen to use fresh pineapple? Pineapple contains papain, which is more commonly sold as meat tenderizer. This chemical will turn proteins into goo, much like you described. Fresh papaya also contains this. Add a side note, this is why jello won't set with fresh pineapple in it. Flip
  8. bfilipowski

    Rib Experiment: Side by side comparison MES40 VS WSM22

    A contest that allows electrics? I didn't know they existed! I guess I need to get out more.
  9. bfilipowski

    Morton TQ confusion....

    For anything thicker than 2 inches I inject and cure for 10-15 days. Never had any issues doing it this way.
  10. bfilipowski

    THAI SAUSAGE---another off the to-do list

    I notice that the pork you have pictured is"improved" with "up to 8% solution". This might account for the rice not soaking up as much as expected. It's also the reason I don't buy pork at Walmart, they don't even sell a pork chop that hasn't been "improved"
  11. bfilipowski

    greetings from connecticut

    Fyi-if you didn't know they sell retail, you won't be able to tell from the outside. Very industrial looking building and you basically enter through th walk-in.
  12. bfilipowski

    greetings from connecticut

    My wife works at cvh in Middletown and will often pick stuff up for me at Meadow Meats. Otherwise, I like Salem prime cuts in Salem.
  13. bfilipowski

    greetings from connecticut

    I know this wasn't directed at me, but I'm in East Lyme.
  14. bfilipowski

    Can you brine Pork to long

    Brines work by osmosis. Basically, the salt moves into the meat until it reaches equilibrium with the salt in the water. Most brines are salt heavy to speed the process up so you have shorter brine times. If you are making ham, or any cured product, this is a good thing. However, with pork...
  15. bfilipowski

    Full Smoker last weekend! With qview

    Thanks for the responses. Doing a butt on Monday, hopefully will remember to take pics.
  16. Full Smoker last weekend! With qview

    Full Smoker last weekend! With qview

  17. bfilipowski

    Full Smoker last weekend! With qview

    Hello all, we had family visiting over the weekend so I figured up the Smoker on Saturday. First up Canadian Bacon I had a 2.5lb hunk of pork on in the freezer that came from a pig I bought from a local farmer. I cured the pin for 3 days using a recipe from ruhlman on as a launching point...
  18. image.jpg

    image.jpg

    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
  19. image.jpg

    image.jpg

    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
  20. image.jpg

    image.jpg

    • bfilipowski
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    • Album: Full Smoker last weekend! With qview
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