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Skin on or skinless for smoking pork belly?
I don't think so. Just going to give it a rub and let it sit for a few hours. Not looking to make bacon as much...- berger
- Post #3
- Forum: Meat Selection and Processing
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Skin on or skinless for smoking pork belly?
I've got access to a variety of options. Which do you think is best? "Single rub" unsalted, skinless for $3.07 a pound Unsalted, skin on for $2.66 a pound Both of these are a refrigerated, vacuum sealed pack. For frozen, I can get: Skin on $2.88 a pound Skinless for $5.78 pound. I am...- berger
- Thread
- Replies: 6
- Forum: Meat Selection and Processing
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Why does my regular barbecue sauce turn watery?
I am making large batches. Here is the breakdown. 2 Gallons Water 1 Gallon Corn Syrup 3 Quarts Cider Vinegar 3 Cups Molasses 2 ½ Quarts Brown Sugar 1 Quart + ½ Cup Liquid Smoke ½ Cup Kosher Salt ¼ Cup Onion Powder 1 ¾ Cups Ground Black Pepper (fine ground, not course ground) 1 ½ Cups...- berger
- Post #5
- Forum: Sauces, Rubs & Marinades
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Why does my regular barbecue sauce turn watery?
I've gone up to 3 or 4 hours on it. When it first comes to a simmer, I get the light red from the tomato paste and then as it simmers, the light red goes away. I always was under the impression that meant the paste had finally melted and the rest of the simmer was taking away water content...- berger
- Post #4
- Forum: Sauces, Rubs & Marinades
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Why does my regular barbecue sauce turn watery?
I'm using tomato paste as my thickening agent, cooking it until it gets to a nice consistency, but then if I put it in a container, the water almost separates to the top and won't bind well. Even if I shake it up, it gets to the consistency and then breaks apart again. Should I just cut back...- berger
- Thread
- Replies: 5
- Forum: Sauces, Rubs & Marinades
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Request: Burnt End Sauce Recipe
This is what we use at our restaurant. You can break it down pretty easily for lesser quantities. 2 Cups Sugar 1/2 Cup Kosher Salt 4 T Celery Seed 4 T Cumin 4 T Cayenne Powder 4 T Garlic Powder 3 T Chili Powder 4 Quarts Ketchup 4 Cups Apple Cider Vinegar 3 t Liquid Smoke 2 t Lemon...- berger
- Post #7
- Forum: Sauces, Rubs & Marinades
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Is brining boston butts worth the hassle?
Whadda all think? Is there really even a point to it? -
What do y'all think of smoked sweet potato fries?
Here's my basic idea... Cut sweet potatoes like regular french fries. Throw them on the smoker until they are soft. Cool them, then throw them in the fryer just enough to crisp up the outside. I'd put some kind of seasoning salt on them, maybe some cinnamon and nutmeg.- berger
- Thread
- Replies: 1
- Forum: General Discussion
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Can I call these "burnt ends"?
I have begun mixing rib meat in with my brisket, throwing some hot and regular barbecue sauce in, then throwing them back on the smoker to let them simmer and get that extra smoke. My wife is saying I can't call them burnt ends since they have rib meat in them, but I say since it has the...- berger
- Thread
- Replies: 7
- Forum: General Discussion
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Do I need to brine salmon?
I've seen some articles saying I should, some saying it is a waste of time. I'm smoking the salmon tonight... -
I think I've been doing this all wrong.
I saw that suggestion somewhere and have started doing that. I think where I have been screwing up is using splits as my heat source instead of charcoal and the wood just for smoke. The stuff I have been doing has been really good, though. The first time I did chicken I didn't brine it... -
I think I've been doing this all wrong.
When you say cooking vents, what exactly do you mean? The chimney vent? The only other vent is the one of the fire box and you say to keep that closed. -
I think I've been doing this all wrong.
I read that am still a little confused. I have a larger smoker and using the side firebox and splits... Do I still need to pre-burn or can I just throw a log on the hot coals and let it burn with the door open (not the sliding door but the main door), then when it burns out close the door and... -
I think I've been doing this all wrong.
I am new to the smoking meats thing. As a matter of fact, I am new to eating meat again. I was a vegetarian for 18 years before I ran into some medical issues that made meat-eating a necessity (and a joy) again. I'm still mad at all my friends for not forcing me to eat bacon at some point and... -
Smoking Elk this weekend
I'm not always the hottest coal in the fire... Where is the roll call thing y'all are talking about? -
Smoking Elk this weekend
This is my first post, though I have been gotten a lot of info from reading various threads throughout. Getting ready to smoke some elk this weekend. Not exactly sure what cuts we are going to get, but I can find out if it helps for getting suggestions. Any suggestions on what temp I should...
