Toggle sidebar

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.
  1. fatback joe

    Some Beef Stir-Fry

    Very nice!
  2. fatback joe

    Grinding burger meat/Salting ground beef

    Very interesting. Thanks
  3. fatback joe

    Turning Pork

    Chisox post made me think of one other thing FWIW.........I always try to put the fat facing the heat source when possible (fat down in WSM) so if something happens and the heat gets away from me I have more protection for the meat.
  4. fatback joe

    Turning Pork

    IMO depends on your smoker, if you got a hot spot or something that necessitates a turn then it kind of makes you do it. Otherwise, I put them on (any meat) and don't mess with it. I know some say fat up/fat down to start and flip part way, etc. but to me it doesn't seem to make a difference.
  5. fatback joe

    MES and Smoke Rings

    Found it. http://www.ranchorocke.com/uploads/SmokeRing.pdf What is the Smoke Ring and Why Is It There! How to Get That Coveted Pink Ring With Your Cooking by Joe Cordray Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product. This pink ring may range...
  6. fatback joe

    MES and Smoke Rings

    I don't own and MES or any other electric, but will take a stab at this anyhow based on my understanding of how this stuff works. Generally you will have less of a smoke ring using an electric becuase you don't have any fuel burning giving off Nitrogen Dioxide, you certainly get some from the...
  7. fatback joe

    What were you doing 10 years ago?

    10 years ago my daughter was 2 days old.........I was going through the normal new born routine. Can't believe she is 10 now.
  8. fatback joe

    Do you get sick of your smoked food until a day or two after you smoke it?

    No doubt........and then to top if off your neighbors always offer up some of their stuff to try. Especially new teams that say "try this and let me know what you think". LOL I think the thought of eating any Q disgusts me. Have any pizza? A normal home cooking session is fine, but...
  9. fatback joe

    lamb weights

    I wondered if that might bring you out of the wood work.
  10. fatback joe

    fresh ham, help needed

    http://www.dizzypigbbq.com/recipesHam.html I have never tried this recipe personally, but have heard good things about it from others who have. Thought you might be interested in seeing that and the pics are helpful with the write up. I am a fan of dry curing and hanging for a "country...
  11. fatback joe

    Cristmas weekend chicken with Qview!

    Yeah, I have heard good feedback on it but have yet to try it. I miss having Rancher readily availble to run through the Stumps. Nice to have a good briq to use to avoid bridges in the chute. If you think of it, please share your observations on the ash production.
  12. fatback joe

    1st Rib Competition

    Go with this.....Solar being there and seeing it first hand sure beats us all just taking a best guess.
  13. fatback joe

    GO DUCKS, Need a Yellow and Green Side dish for a Bowl Party

    Succotash is lima beans and corn.........there are some real jazzed up versions out there, but basically the beans and corn is it.
  14. fatback joe

    Ham smoking help

    I'd run the temps on up there then unless your smoker can't/won't hold that temp. A lower temp won't hurt it any, but there isn't much to gain by going lower. If the outside does start to get darker than you wanted it to, just wrap it in foil for protection once it gets to the desired color.
  15. fatback joe

    Cristmas weekend chicken with Qview!

    Looks good. How did you like the Stubbs?
  16. fatback joe

    GO DUCKS, Need a Yellow and Green Side dish for a Bowl Party

    Yellow and green side dish screams succotash to me.
  17. fatback joe

    Ham smoking help

    No temp listed on the package? Remember a smoker is pretty much just an oven with the option of adding smoke. If you can make it in an oven, you can make it in a smoker. Anyhow.......personally, I would run my heat up to about 300 and would guesstimate around 20-25 minutes per pound. I am...
  18. fatback joe

    Butter

    Yeah, what he said..........I use the word butter and margarine interchangeably even though it is not correct. Good catch TN
  19. fatback joe

    Temps too High in WSM - Can't Get Them Down

    Yeah, patience can be a biatch can't it. LOL Don't worry about the chucky. It will be fine.
  20. fatback joe

    Temps too High in WSM - Can't Get Them Down

    If you are sealed good and it isn't really windy out, your temps should settle down. Probably goes with out saying, but I will say it anyhow. Don't be afraid to close two of the vents and just keep only one open for adjustment.
Top Bottom
Back
Clicky