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. O

    Is a smoked pork “Roast” good?

    I did that years ago when I had a grill with rotisserie and spritzed with apple cider. Was great but no longer have rotisserie
  2. O

    Is a smoked pork “Roast” good?

    Did you slice or pull?
  3. O

    Is a smoked pork “Roast” good?

    I’m thinking one of them doing creole style
  4. O

    Is a smoked pork “Roast” good?

    Yeah you’re right. I normally put right in freezer bags then into freezer. Label infi only said “ pork roast “ then weight information
  5. O

    Is a smoked pork “Roast” good?

    Not a shoulder or butt, labeled as “roast”. Not sure difference between roast loin. But Ive bought plenty of loins they’re usually cryo vacuum packed. These 2 roast were $12 probably 4# each
  6. O

    Decisions decisions

    Yes will definitely probe. Steak is a good 2” 2.7 # seen a couple videos recommending butcher twine to keep from falling off bone. Will also be dry brining and start at room temperature
  7. O

    Is a smoked pork “Roast” good?

    Guys/girls. My wife picked up a 2 pack of beautiful pork roast from Shoprite following the lead of another member mentioning a great sale. They are fairly lean with just a nice fat cap. Would they be good smoked whole? Or should I I cut into boneless chops and smoke or grill? I found lots of...
  8. O

    Decisions decisions

    This is the method I am definitely leaning towards. Haven’t had a chance to use the actual grille function of my Oklahoma Joe Bronco yet. Probably the perfect time. In your opinion how long of a cook do you think this will be? So I budget time accordingly. I definitely appreciate your input.
  9. O

    Decisions decisions

  10. O

    Decisions decisions

    Thought about that too. Would need to cut bone off to fit.
  11. O

    Decisions decisions

    So the last half beef share I got I had them do (2) Tomahawk ribeyes. First one I followed recipe I found to completely cook on my Blackstone. 24 hr dry brined then hit 450 degree griddle in beef tallow( made myself) 30 seconds per side till doneness. Was good enough that when I sliced open for...
  12. O

    Mods Time

    New equipment came in for my Oklahoma Joe Bronco 2.0 from Thermoworks and a little extra help from my daughter 3D printing me an adapter for the Billows and the airflow regulator. Next cook Friday a 6# Turkey bone in breast.
  13. O

    Throwdowns and such

    So when is the next one. Obviously not a candidate to win anything, but I am all about a challenge.
  14. O

    Turkey in the Bronco Question

    Thank you. When brining, if adjustments need is it usually less brine mixture and directed amount of time? Or full ingredients and time brining adjustments? Hope that makes sense.
  15. O

    Kitchen/poultry sheers&knives

    I have been on all suggestions. A couple had multiple reviews of broken blades. Possibly miss use. The OXO seem well worth $ very inexpensive but seem to have spring issues. I’m grateful for all feedback. When buying Amazon there are so many heavily “paid influencer “ no name brands.
  16. O

    Extremely Satisfied

    T the place I get it you don’t do a cut sheet. It is what it is. Some variation in steaks though by request. Currently looking for new supplier
  17. O

    Turkey in the Bronco Question

    Not sure this changes things got home and checked the turkey. It is only a breast under 6 pounds.
  18. O

    Turkey in the Bronco Question

    Thank you
  19. O

    Turkey in the Bronco Question

    Thanks appreciate the information. I have the Smoke X2 so only one meat probe. But do have an Instant read. Here is brine kit. Other than seasonings should anything go in cavity? I seen guy’s use oranges, herbs, mirepoix , https://a.co/d/7obMuFx
  20. O

    Turkey in the Bronco Question

    I think my 3rd cook will be a small butterball frozen turkey. I bought a brine kit to prep. Going to hang in my Bronco. Questions: Temp to cook? Temp to pull to rest? This one is for the wife that likes mission barbecue turkey. Just want a light smoke. How do I accomplish less wood...
Top Bottom
Back
Clicky