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  1. plj

    Cleaning a Grill

    Doh! I sure did misinterpret your question, sorry bout that! Yeah, steam would be great but I dont think that would generate enough steam to make any difference. Sounds like you have some heavy grease buildup?  If so I'd just scrape most of it off, then use a kitchen degreaser product and a...
  2. plj

    Cleaning a Grill

    I know a lot of people say you should never clean a coffee cup or a grill... that makes no sense at all to me. I clean pots & pans, the oven, the microwave, etc, why is the grill any different? No offense intended s2k9k, I just genuinely dont understand. I clean my grill & smoker with the same...
  3. plj

    anybody ever smoked dove breast with jalapeno wrapped in bacon

    Yes, its very good. Make them bite size, and dont overcook them or they will get dry and tough.
  4. plj

    Too Much Smoke???

    Since the time I made a "creosote ham" in my early smoking days (25 years ago), I've always operated on the principle of "better to have too little smoke than too much."  When in doubt, reduce the smoke. I'm one of the smokers who adds charcoal to my chip pan in my electric. (I use an old cast...
  5. plj

    Smoking a 10lb butt gotta question

    Note that you need to have the tip of the thermo OUTSIDE the potato - the whole point is to check the temp inside your smoker, not the temp of the potato :) (not sure if that was clear or not in the previous posts)
  6. plj

    What can i do with the extra meat of a pork spare rib?

    smoke it, shred it, put it in the beans! smoke it, shred it, put it in an omelet! smoke it, shred it, put it in a taco! smoke it, shred it, put it in __________!  (fill in the blank with just about any meal that has ever been created.) Same goes for brisket   :)
    • plj
    • Post #4
    • Forum: Pork
  7. plj

    Pulled a 16 month old top sirloin roast out of the deep freeze. what to do with it?

    Huh - just 2 weeks ago I pulled a 12 lb whole top sirloin roast from the bottom of the freezer, it is from a 1/4 steer we bought from a neighboring farm... 16 months ago! I put it in a drybag, it's aging in the fridge as we speak, to be steaks for the 4th of July (or thereabouts). So... I...
    • plj
    • Post #3
    • Forum: Beef
  8. plj

    Overnight smoking

    Yes, I put butts on at midnight, go to bed, foil @165 which is usually around 6-8am. Coolers & towels are Gods gift to smokers :)
  9. plj

    How long will venison keep frozen??

    2011 hunting season, no problem... assuming it was properly field dressed, butchered, and wrapped. I'd gladly take the meat, but inspect if after defrosting. If it looks or smells suspect, trim and/or discard.
  10. plj

    Smoking Moose

    Two things: In my experience, cooking moose is identical to cooking lean beef, so I would simply search the "beef" section for a recipe/rub/etc that strikes you. Think of it as lean beef, dont overcook it, and you'll be fine. Be sure to ask your buddy what cut he's giving you - match the right...
  11. plj

    Grinder Lube

    I use PAM on my grinder every time I assemble it for use.
  12. plj

    Moose tenderloin

    loin (backstrap) or tenderloin? Assuming you mean backstrap, I would cold smoke it for 20-30 minutes, then rub with S&P & maybe a little garlic. Then either roast or grill it to IT of 140. Rest for 5 minutes, slice, eat. If its tenderloin, S&P it then fry it quickly (very hot pan) in butter &...
  13. plj

    Kutas is King

    For years I've used sausage recipes from friends, relatives, internet posts - and modified them to suit me. They were all  pretty good.  Well, except for that one batch of breakfast sausage when I put in way too much sage, but thats another story. Then I got Rytek Kutas book a year or 2 ago and...
    • plj
    • Thread
    • Replies: 1
    • Forum: Sausage
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  16. plj

    How much wood?

    TBS = Thin Blue Smoke = good, will make a great meal.  BWS = Billowing White Smoke =  very bad, will make the meat inedible. Yes, too much smoke is a bad thing! You want a very gentle, hard-to-see smoke, ie you want TBS.
  17. plj

    How much wood?

    Not sure if you misinterpreted - one chunk at a time should be smoldering, it doesnt matter how big it is.  When that chunk is burned up, put in the next chunk.  So no, do not split it in half and put in 2 smaller chunks at the same time. Now, if you want to alternate hickory and apple, that...
  18. plj

    How much wood?

    The best way to ruin a good piece of meat is ... too much smoke.  I use 1 chunk at a time in my electric.
  19. plj

    Dutch Oven Duck..

    makes me want to try duck, nice video  :)
  20. plj

    Brining Venison Roast Question

    IMO it only gets dry if you overcook it.   OK OK OK, I'll have to qview next time I cook some, very juicy, med-rare.
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