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  1. Bobby Strange

    Pig Roast - help with smoking

    Good afternoon, every year I do a pig roast…I rent this huge grill but it’s gas and I’ve never added any Type of smoke…I’d like to change that this year…hog will be here at about 730 tonight and I plan on cooking the hog around 230 degrees…my question is what’s the best method of adding some...
  2. Bobby Strange

    Just got back from the doctor…

    This is amazing, thank you for the responses!!!
  3. Bobby Strange

    Just got back from the doctor…

    I’m 37 years old…I had to get my annual blood test and doctor also ordered a lipid test…my ldl is in the borderline high zone…I know I can’t be the only one dealing with this problem so I’m just wonder if anyone here has the same problem and what they started smoking/grilling to adhere to a...
  4. Bobby Strange

    Pit Boss starting to rust

    I was outside today and started to notice that my Pit Boss I’ve had for only a year is starting to rust...I keep it covered when it’s not in use...any tips how to fix this before it gets worse?
  5. Bobby Strange

    Dark spots on meat

    Can someone explain why beef sometimes turns dark in color. And does it effect the taste?
  6. Bobby Strange

    Jerky question

    Thank you!
  7. Bobby Strange

    Jerky question

    I just bought a dehydrator...so naturally the first thing I wanted to make was some jerky...bought some nice sirloin steaks and sliced them up...let them sit in a marinade for about 12 hours...put them in the dehydrator for 6 hours and pulled them out and noticed that a couple pieces were still...
  8. Bobby Strange

    Salmon doesn’t look fully brined

    Thank you!
  9. Bobby Strange

    Salmon doesn’t look fully brined

    Hello, I’m doing a simple brown sugar, salt and pepper brine over some salmon...let it brine over night in the refrigerator....went to Transfer onto rack and notice on a couple pieces of salmon it looks as if it didn’t brine....still safe to smoke?
  10. Bobby Strange

    In the market for a grill

    After weighing the pros and cons - i ended up going with a Pit Boss 820 pro - Can smoke at low temps and grill at high temps. Such a great grill.
  11. Bobby Strange

    About to cook rack of lamb

    That is exactly what the smell was...definitely had whoa funky spoiled/fishy smell...I brought it to room temp and seasoned it with salt, pepper and garlic by the time it was ready to cook the smell had dissipated immensely- like you had to put your nose next to it and really really...
  12. Bobby Strange

    About to cook rack of lamb

    Vacuum sealed...had to use kitchen sheers to open.
  13. Bobby Strange

    About to cook rack of lamb

    i washed it - then i seasoned it, been sitting out for about 35 minutes to come to room temp - i can still smell it underneath the garlic - its no where near as strong, not sure if the garlic is masking the smell of if it has gotten faint. I called the meat market they said yea it has a funky...
  14. Bobby Strange

    About to cook rack of lamb

    Hello, I just opened up a package of rack of lamb...and this overpowering smell of spoiled fish hit me...very funky smell that’s hard to explain...is this normal? What causes this?
  15. Bobby Strange

    In the market for a grill

    Id like something that i can use to cook low and slow but also if i had some friends over and wanted to cook up some brats or burgers, i could get that done as well...basically the best of both worlds. these replies are fantastic, thank you very much.
  16. Bobby Strange

    In the market for a grill

    that rec tec bull looks amazing
  17. Bobby Strange

    In the market for a grill

    Id like to be able to do both on it.
  18. Bobby Strange

    In the market for a grill

    Hey guys, i am in the market for a new grill...ive been looking at pellet smokers and Kamado style ceramic grills...does anyone have a preference?
  19. Bobby Strange

    11 hours for 4 pound brisket

    I picked up a brisket today after church...mixed up a rub and tossed that bad boy in the oven at 2pm...figured I’d slow cook it at 250 degrees for about 5 hours...that didn’t happen...the thing got stuck at 151 degrees for 4 hours, I kid you not...I never heard of the brisket stall...poor family...
  20. Bobby Strange

    Komodo Style Grill

    I am in the market for a new grill - I am really interested in the Komodo style grill/smoker...is it worth the money? Does anyone have any recommendations? Thanks!
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