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Pork Country Ribs
I smoke mine for 2 hours and then braise them till done. I use a covered roasting pan, you can achieve the same thing using foil. I apply a butter based mop at the start of the braising process. For braising liquid I use apple juice. I take mine to 205 degrees for fall apart tender. 195 is... -
Reverse Sear Tri Tip
So just out of curiosity, do you carry a Case knife, Case? You're welcome to come by any time Chef (as if I needed an excuse to do a tri tip) You don't have a technique truly down until it repeatable. -
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Reverse Sear Tri Tip
This was my third and best try by far, the first 2 were overdone. I read lots of posts here and modified accordingly. This smoke came out about how I wanted, thanks SMF! -
Reverse Sear Tri Tip
Set was made by Case in the 60's. Blade is chromed carbon steel. It's pitted but still has a lot of life left. -
Reverse Sear Tri Tip
- badmoont2
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Reverse Sear Tri Tip
I recently purchased a vintage carving set. Preliminary tests on a tomato were very encouraging but I needed to do a final test on a piece of meat, so I decided to do a reverse sear tri tip. I trimmed the outer fat to 1/4" and applied some Montreal Steak seasoning. The plan was to smoke for... -
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ThinSlices.jpg
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MeatAndKnife.jpg
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Just-pulled.jpg
- badmoont2
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ReverseSear_F.jpg
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OnTheSmoker_F.jpg
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UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and how
In my case they were both off as confirmed by measurements of the diameter of both pieces at several points. From your picture you have an even worse problem than I did. Replacements arrived quickly and I was on my way. They were very nice and seemed to just want to correct the problem as...- badmoont2
- Post #16
- Forum: Charcoal Smokers
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Kitchen knives
and Swiss I have a Mercer Usuba Vegetable Cleaver and love it especially for the price. They use the same steel as the better quality German and Swiss knives. The edge was improved when I sharpened it the first time, but I'm admittedly a little picky about the edges on my knives. I give it a...- badmoont2
- Post #30
- Forum: General Discussion
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UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and how
I had a similar issue, lid wouldn't fit. I called Weber customer service. They had me take a couple of measurements and take some pictures, then sent me the replacement parts. No return necessary. They were very easy to deal with, there was minimal stress, except I couldn't use my smoker for a...- badmoont2
- Post #12
- Forum: Charcoal Smokers
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Spatchcock Turkey on the Smoker-sure why not!
Thanks for the mayo tip, something new to try. -
Spatchcock Turkey on the Smoker-sure why not!
I spatchcocked a turkey for our monthly smoke at work last week, and think it's the way to go, faster cook time and evener heating. Turkey bones are much heavier than chicken and I too had trouble. I wound up using an 8" chefs knife, I found doing a little bit at a time made it easier. Be... -
Hello from Arkansas
Greetings fellow Arkie and Razorback fan. This is a great place to expand your smoking horizons, I'm looking forward to seeing pictures of you build. -
Todays Pork Shoulder plan
In regards to bringing the meat up to room temp: Since smoke penetration stops at about 170 degrees putting the meat in at a cooler temperature should allow more time for smoke to penetrate.
