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  1. jminion

    Chorizo Help Please

    The maple flavoring would be in most case I have seen an additional packet of flavoring that you can use or not, as Richtee stated Maple Uck!!!
  2. jminion

    Need a few pointers

    Badwind It's called smoking but less smoke is better for most. You need a good coal base (lump charcoal would be the fuel of choice for many) and then as stated above use chunks of wood for smoke. I would use small amount of wood (3 or 4 chunks) for this next cook. See how you like the results...
  3. jminion

    Don't like/agree with the name Charcoal Smoker...

    It's all about air flow, the NB and CG of the world don't produce the air flow to burn straight wood. Even with the Klose's and Lang's when you get a log down coals it is running it's best. A good coal base is the key.
  4. jminion

    Don't like/agree with the name Charcoal Smoker...

    BC I have friend in Atlanta that thinks like you, after eating his food if he is not fart'n smokerings he's not happy. Think you maybe of the same mind.
  5. jminion

    Rosemary Quantity

    Your other choice would be if grilling at higher pit temps is to put fresh rosemary on the grill next to loin. It will flavor without over powering the flavor print.
  6. jminion

    How do you make ground pepper powder?

    If you want to do much grinding a Burr grinder will be freind in the long run.
  7. jminion

    3-2-1 Why

    I would hope they would be judged down but alas that is not always the case. I teach competition cooking and I am a KCBS Judge instructor, I know what is taught but as a Rep I also see how some judges judge.. but we don't want to go down this path.
  8. jminion

    3-2-1 Why

    Flash In my post I did state if done correctly, 3-2-1 became the name given but if you were to look around the web one of things you find is that I have always talked about the technique in terms the stages rather than the time. The technique is used widely in the competition world and the cooks...
  9. jminion

    3-2-1 Why

    Flash Really? Laughed off the lot, must get lonely.
  10. jminion

    Why would my smoked salmon taste like that?

    Did you use iodized salt or was the fish foiled? What kind of a container was it in while in refrigerator?
  11. jminion

    Brisket Help

    The brisket was not done, first bump the pit temp up to 225 to 235 range and cook the brisket based on internal temp and feel. You need an internal of 190 plus. Slide the temp probe into the flat, it should feel like you are sliding it into warm butter. It sounds like you may have the point...
  12. jminion

    3-2-1 Why

    3-2-1 was developed by competition cooks, it was to get a more consistant product and it does that. One of the problems was many cooks had to have ribs and chicken on the cooker at the same time. Higher pit temps are needed to get the results in chicken you are looking for. The problem is at...
  13. jminion

    Brisket recommendations???

    Your other choice is a high temp cook. Competition cooks like Myron Mixon, Johnny Trigg and Mike Davis to name few cook flats the size you are talking about (7 to 8 pounds) in 6 hours. Pit temps are 325 to 375 range. First 3 hours in smoke then wrapped in foil for aprox 3 hours. Pull off smoker...
  14. jminion

    Salsa throwdown

    Bill Wight has a recipe site (if I remember right) with about 1600+ salsa recipes. Has 1000's of recipes BBQ (3400+) and other styles of cooking. They are compressed so you can open with WinZip and they are setup so you can import into Master Cook recipe program if you have it...
  15. jminion

    Opinions on marinading a brisket?

    Marinades are a surface treatment. Brisket, butt and other heavy cuts a brine needs days to effective so you are left with injections. As others have stated injections are an effective way to handle these cuts.
  16. jminion

    What's your occupation?

    Co-own a catering company, Two Loose Screws BBQ. We specialize in American Kobe beef, and organic pork. We do a lot of corporate catering try to stay away from weddings. Many ask about the name, all I can say is tequila was involved.
  17. jminion

    Switching from Water to Sand

    using sand in a water would be in a WSM style cooker not useful in an offset and other style cookers. I don't hold with moisture in a cooker helps keep bbq moist, it is the connective tissue breaking down releasing it's moisture that produces is the moisture we are looking for.
  18. jminion

    Curing Questions

    Cure recipes are specific on amounts of cures to use, it is in relation to the wieght of the ham. Cure 1 and 2 if used incorrectly can poison you. Used correctly they are not harmful and protect the ham during the curing and smoking stages from the growth of bacteria.
  19. jminion

    500 gallon propane tank

    I have also and I have heard about those folks that blow up, it is a dangerous task. Mistakes are permanent. I have read about the use of dry ice but no matter what method you chose I recommend you hire a professional to do the job. If you can't find one that is willing to do the job that...
  20. jminion

    500 gallon propane tank

    First thing to consider is how are you going to cut on that tank. Unless you have someone in mind that can safely do that job I would not consider using a used propane tank.
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