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.
-
Dipping sauce
You might try searching for some sushi sauce recipies.- Bigtank
- Post #3
- Forum: Sauces, Rubs & Marinades
-
New stick burner in OC CA
Welcome to the forum from NW Iowa. I'm a lazy pellet smoker lol, Meat Church BBQ has a good video on YouTube about fire management. Did you have a water pan in the smoker? Spritzing the meat will help also. -
-
Recteq flagship
I have the older model RecTec 1250, it's a great smoker. If you want high-heat/searing grilling, no pellet grill/smoker is the best option. For true grilling, you can't beat a Weber kettle. IMO- Bigtank
- Post #2
- Forum: Blowing Smoke Around the Smoker.
-
Beef ribs kind of day
That looks mighty tasty, Short/Chuck ribs are rapidly becoming my fav! -
-
Sunday Supper
Picanha with Chimichurri, Maple Glazed Carrots, and my interpretation of Caprese Salad. -
Hot Smokehouse Insulate or Not?
Wow nice smokehouse, I'm also waiting for the experts. What kind of wood did you build that out of? The grain is beautiful.- Bigtank
- Post #3
- Forum: General Discussion
-
Brisket problems
Excellent advice from Tallbm, always buy the highest grade of beef you can afford. Choice or Prime, I have never cooked a select that was good. IMO select should be ground into burger. The best videos I've found on YouTube are by Meat Church.- Bigtank
- Post #8
- Forum: For New Members
-
Ok folks I really do t want to ask this but….
I'm sorry to hear about your situation. I hope everything works out for you. I have no idea about smoker value, it looks like a mighty nice stick burner,- Bigtank
- Post #2
- Forum: General Discussion
-
Pork Belly on Sale
For the folks living in Iowa or nearby Fareway has Pork Belly on sale this coming week for $2.99 per lb also boneless pork shoulder $1.99 lb. -
Resting Blanket / Food Warmer
I want a cambro but the ones I see are just too expensive. I'm in the cooler with towels camp.- Bigtank
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
-
-
Hello from the middle of Missouri!!
Welcome to SMF from NW Iowa (Algona) Eric -
A Day Late
No, I cook it on the rack to 160 to 165F then put it in the pan with a little more rub, brown sugar, and butter. I add a little apple juice and water ¼ cup, of each to the pan. Cover it tightly with foil and cook until probe tender (about 205 IT) -
A Day Late
Yesterday I made pulled pork, I've almost given up on pulled pork. The last couple of times I've tried it have been disappointing. I had a ½ butt (about 4.5 lbs.) in the freezer from a hog we butchered so I started with a clean slate. Seasoned it up and and let it sweat. on to RT1250 at 250F... -
-
Huge Storms
The town of Winner SD lost its drive-in movie screen last night. Now showing "Gone With The Wind"- Bigtank
- Post #10
- Forum: General Discussion
-
Piedmontese Beef Questionj
Can you tell the difference in flavor between the two? I have only had grass-fed once and didn't care for it, however, that might have been preparation as it was in a restaurant.
