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  1. fire it up

    Pastrami New Smoke Generator Lots Of Q/View

    Nice! Can't wait to hear what you thought of it, AND you get to do a pastrami for testing, that's the way to do it
  2. fire it up

    How do you store your cheese?

    That's exactly what I do. I usually won't use a whole block of cheese at once and that ensures it will remain fresh and delicious
  3. fire it up

    New Smoker on the way. Sleeping on the couch!

    Very nice indeed I thought from the title of the thread you were sleeping on the couch in anticipation of your smokers arrival in the wee hours of the mornin.
  4. fire it up

    Help!!!!

    That's about your best and only good option. Wrap it good enough (at least twice in plastic wrap) then I would also wrap it in foil.
  5. fire it up

    A brisket question

    5lb brisket running at those temps I would guess about 6 hours to come up to temp. Could be 7 and could be 5 but I would guesstimate about a 6 hour cook time if I were doing a 5lb flat. Remember that if you need it for a certain time it will require a resting period in a towel and cooler so it...
  6. fire it up

    Looking for a Smithfield Ham

    Try checking near Paula Deans face, somewhere around her there are Smithfield hams flying around
  7. fire it up

    Smoked String Cheese

    Oh wow SOB! I can't tell you how long my Brother has been bugging me to smoke some string cheese for him. Looks like now I'll have to do it for sure cause those looked awesome! Man that's gonna be a rough wait for them to finish resting. Gonna rain tonight and windy tomorrow so I'm shooting...
  8. fire it up

    Spur of the moment Chuckie with Qview

    Good luck, and don't forget finished pics Chuckie was mighty tasty by the way.
  9. fire it up

    Spur of the moment Chuckie with Qview

    I would temp your poultry and then the chuckie since the hens and such ought to be done before the chuckie gets up to temp. 165-170 on your birds. Wait, just noticed you haven't put them on yet so I would bring the chuckie to 165 then wrap in foil and back on. Hard to judge when to throw the...
  10. fire it up

    fattie help

    Personally I don't do a bacon weave, never have. Not because I am against it by any means but simply because I just never did. When I do wrap my fatties in bacon (about 80% of the time) I simply use 3 strips of bacon on a slight angle so they completely wrap around the entire chub. I guess if I...
  11. fire it up

    Pork Butt Question - How long is too long in the fridge with rub?

    Sounds like you're good to go
  12. fire it up

    Smoking my first picnic, few questions..

    Sorry to hear you had to toss it, if something like that happens again and it hasn't been in the danger zone for too long you can always wrap in foil then finish in the oven.
  13. fire it up

    Baconnaise, Like it sounds.

    Exactly, I picked up a jar before and was less than impressed. Though the product is vegetarian and low sodium so that right there tells you something. Same company makes bacon salt which is alright, they send the stuff to troops over in crudhole countries that don't allow pork so they can...
  14. fire it up

    Smoking my first picnic, few questions..

    That's why I always keep a bag of frozen PP in the freezer, a quick reheat in some simmering water and tasty fresh tasting pulled pork sammie What did you love it up and rub it down with?
  15. fire it up

    Smoking my first picnic, few questions..

    Sounds fine but get ready for the stall, it could last half an hour or it could last a few hours but they generally hit around that temp give or take 10 degrees or so. Don't crank your heat up to get through it, keep steady and it will come out great
  16. fire it up

    1st attempt at pulled pork with Q-view

    Good luck! No worries on no slather, it isn't necessary to add for the pork to be tasty so you're fine.
  17. fire it up

    2questions smoke/points

    Ask and ye shall receive a perfect answer
  18. fire it up

    Pastrami Revisited

    Looks like your off to a tasty start! I always steam my pastrami, cool then steam the next day. It not only helps make the meat even more tender but pulls in moisture so it is extremely juicy and succulent. I have gone 3-4 hours and it is fine since they will only absorb so much additional...
  19. fire it up

    Philly cheese fattie?

    A true Philly cheesesteak will have wiz on it but provolone is also commonly used. You won't normally find mushrooms or peppers on on one though, meat and cheese and either wit or wit-out onions. Personally I love to add shrooms and peppers to mine but whenever I go to Philly it is a cheesesteak...
  20. fire it up

    Boiling Your Ribs Tutorial

    Scrum-Diddly-Umptious ribs...Hmmm...... Sounds more like soup. Don't get me wrong, I love soup but not rib soup. No offense to those people or anything but damn they don't know the first thing about ribs, and to claim they will be the best ribs you have ever eaten...maybe those folks need to...
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