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  1. Bigtank

    Need Some Prayers And Positive Thoughts!

    Prayers for your father.
  2. Bigtank

    Piedmontese Beef Questionj

    I have a question for the members that purchase Piedmontese Beef. Do you prefer the grass-fed and finished or the grain-finished? And why?
  3. Bigtank

    First chuckie in a long while

    Looks mighty tasty I'm a horseradish fan on beef.
  4. Bigtank

    Dino Ribs

    I found a 4 bone plate of Dino Ribs in the freezer. Decided they would make a great supper. Put them on the RT1250 this morning with a pan of beans, and served it with sweet corn, cantaloupe, & beans. Some of the best beef I've ever made. Sorry, there are no preperation pics.
  5. Bigtank

    Brined Pork Loin

    Thanks all for the input on my previous post "Pork Loin Brine" I had about 1/2 a loin from a hog we butchered in the freezer. Yesterday I thawed it out and brined it overnight in a simple, kosher salt, cane sugar, and garlic herb blend. Today I put on the RT-340 at 315F with some taters. It...
  6. Bigtank

    Hello from NW Michigan

    Welcome to the group from NW Iowa. Eric
  7. Bigtank

    RT 340 Upgrade

    The 380 is a round kettle style this is the old version that has now become Road Warrior 340P
  8. Bigtank

    RT 340 Upgrade

    I just double checked it is an RT340 I've had ir for 2 or 3 years.
  9. Bigtank

    RT 340 Upgrade

    I have a small RT340 and an RT1250. We use the little 340 4 to 5 times a week since most of the time it's just me and the Mrs. I found some drop shelf brackets on Amazon. I used a piece of Alder wood sealed with tongue oil.
  10. Bigtank

    Mustard or no mustard

    Pork butt I use mustard as a binder to help hold my rub. I seem to get a better bark when I use yellow mustard on a shoulder/butt. Doing ribs I just let them sweat after applying the rub for 15 to 30 minutes before going on the pit. Not right or wrong it's just how I do it.
  11. Bigtank

    Pork Loin Brine

    I will try to remember to take pics
  12. Bigtank

    Pork Loin Brine

    It's a piece about 14" long. Usually, it's just me and the Mrs. so I had him split the loins.
  13. Bigtank

    Pork Loin Brine

    A friend raises heritage breed hogs the old-fashioned way, free range, no GMO feeds with apple juice etc. This loin is from a pig we got from him,
  14. Bigtank

    Pork Loin Brine

    1 Qt water 3 tbls kosher salt 3 tbls sugar and some garlic & herbs.
  15. Bigtank

    Wagyu vs Choice Brisket, side by side

    Thanks for the test results.
  16. Bigtank

    TURN ON THE NEWS.....NOW!!!!!!

    It's time to pray for America.
  17. Bigtank

    Pork Loin Brine

    I have a question about brining a pork loin. Most recipes I find say to brine it for 4 to 8 hours. My question is will it hurt to leave it in the brine a little longer say 12 to 14 hours?
  18. Bigtank

    Hi from Des Moines, Iowa

    Welcome from Algona IA Eric
  19. Bigtank

    Should I dry brine a ribeye that's been dry aged for 28 days?

    Following, I'm interested in what people think of Umai steaks.
  20. Bigtank

    Fish Fraud @ Mary Mahoney's Biloxi

    We have an area BBQ joint the menu board says "Brisket" but it's not! It's some stringy beef but it's not Brisket. I don't go there for lunch anymore.
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