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  1. jminion

    Kobe beef brisket

    We get Kobe brisket for $2.40 a pound, brisket does not command the prices rib eyes as an example do. Jim
  2. jminion

    Abt Holder

    A few years ago I had some left over expanded metal I cut to size picked up 4 stainless bolt and 8 each stainless bolt and washers. Used the bolts for legs locking them inplace with nuts and washers, the rack is still going strong. Jim
  3. jminion

    kcbs judging classes

    I teach KCBS judging classes, the avergae is 60 to 75 as stated above. If you already a KCBS member the classes run $35 less. You can find class dates and locations at KCBS web site. www.kcbs.us Jim
  4. jminion

    smoked garlic

    You can add butter, good vinegar let your taste buds be your guide.
  5. jminion

    First Try, What went Wrong?

    Too much smoke, less is better in many cases. You do not need smoke through out the cook and if you have white, gray or black smoke cooking from the pit you are making bad smoke, the smoke from the pit should be blue and transparent. Jim
  6. jminion

    Smoke ring

    Reflect You do not have to go any heavier with the smoke to get a good smokering and you risk an off flavor by doing so early in the cook. Take the meat straight from the frig to the cooker and let the meat take it's time reaching 140 internal and you should be fine. Also briquets work better...
  7. jminion

    Smoke ring

    Add a charcoal briquet to the smoke box (along with your wood) and you will find that you will again have a good smokering. Jim
  8. jminion

    Where did fatties get their start from?

    The term fatties came from the guys at The BBQ BRETHREN FORUMS. They have been calling then fatties for a long time.
  9. jminion

    Quick Smoked Tri Tip

    John Sounds great one more thing to do that will add another layer of flavor is to at the start of the cook go ahead and start the tri tip over the hot coals and put a sear on it. Then move to the indirect postion and continue the cook as you described. The sear will give that sweet flavor you...
  10. jminion

    Boneless country style ribs

    Daun If your going to cook in the oven at 300 degrees cover with foil and add a small amount of liquid. Jim
  11. jminion

    Boneless country style ribs

    Yes and you can find it boneless and bone in.
  12. jminion

    Boneless country style ribs

    Country style is butt that has been cut to what you purchased. Can be handled like butt as far as rub and saucing are considered. cook to about 185 to 190 internal and enjoy.
  13. jminion

    smoked cabbage

    You can use your recipe but add some jalapenos or other peppers to take a little different place. Also something like TX Hot links can be sauted to replace the bacon.
  14. jminion

    Brisket price

    Choice packer cuts fpr $1.79 lb Kobe packers for $2.59 lb Got some prime product coming in at $2.29 lb
  15. jminion

    did a shoulder butt roast last night

    Chris with 3-2-1 method if you leave the ribs in for 2 hours in foil with liquid added it will wash the flavor and over cook the ribs. At about 45 min in the foil start checking for tenderence and remove from the foil when you can stick tooth pick in the meat between the rib bones, it should...
  16. jminion

    Soak the wood?

    There is never a need to soak wood, if your using chips when grilling make foil bag fill with chips, seal and poke a couple holes in the bag. The chips won't burn and last longer than soaked chips.
  17. jminion

    Glaze for 1 part of 3-2-1

    I would play with the rice vinegar but apple cider leaves a flavor print that people will identify with. Part of BBQ is what you remember it tastes like. Won't need much for 2 cups, 1/2 a pat. Jim
  18. jminion

    Glaze for 1 part of 3-2-1

    It can be as simple as taking your favorite sauce and doctoring it. Add a little butter for shine, honey, cayenne for little extra kick, fruit juice and spices as needed. The idea is to balance with your. Also the 1 part for me lasts just long enough to set the glaze (15 to 30 min). I like...
  19. jminion

    First time Brisket

    Kaptn35 Brisket pink in the center you'd be able to let the the little one chew on it for a while to tenderize it for you before serving. Jim
  20. jminion

    Competition Lessons

    Cheech I have been memtoring cooks that want to get into comepition cooking for a number of years, coming out to the PNW maybe a hardship on you but by going to contest in your area and talking to the teams would be your best bet.
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