Toggle sidebar

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.
  1. elde

    Is there such a thing as too thin?

    So long as I'm getting a good fresh smoke smell out of the upper vent, I'm golden... right? Even if I can't actually see any smoke? (Comparing the 'stale' smoke smell I was getting while the smoker was warming up.)
  2. elde

    Country Ribs

    7lbs of country ribs (because they were on special), rubbed and let sit overnite with Alton Brown's rub plus a little added cayenne and ancho. Currently sitting at 220f over hickory - mopped every hour with a mixture of 1 part (homemade) Lexington Style dip and 4 parts apple juice.
    • elde
    • Thread
    • Replies: 11
    • Forum: Pork
  3. elde

    New to Site (but not to meat prep)

    Welcome! -Derek, also in the Pac NW.
  4. elde

    Brining question

    Ahh... the annoyances of the weekend. Saturday, when I hoped to smoke, it was storming cold and windy all day. Sunday, when I had a woodturning class, it was absolutely gorgeous all day... Anyhow, I fried up the loin chops I'd intended to smoke. By way of practice for making Canadian Bacon...
  5. elde

    Regulations Regarding Meat Names

    AFAIK, there isn't.
  6. elde

    First fattie!!

    Putting it in a disposable aluminum pan or a baking pan you're willing to get all dirty works too.
  7. elde

    So, what's cookin this weekend?

    Got some pork loin chops that (weather allowing) will hit the brine early in the morning and the smoker noonish. May brush one or two with various glazes too see what happens. Otherwise, it's fried chops for dinner.. :) Sun is right out as I'm heading over to a buddy who I'm taking classes...
  8. elde

    Pork loin chop question

    Picked up some pork loin chops and tender quick to do a little experimenting... 1) What would you recommend for curing time? 2) What would you recommend for cooking time?
    • elde
    • Thread
    • Replies: 3
    • Forum: Pork
  9. elde

    427 Chevy made into a grill - VIDEO

    Reminds me of the time the LOML and I were sitting and watching some TV show or another on BBQ, and they were visiting a pit maker (Klose IIRC). The pit maker said "around here, you need to watch where you park - we might turn your car into a smoker". We turned to each other and in unplanned...
  10. elde

    Chili powder recipe ?

    Well, to really beat the stuff from the grocery store - you should also start with ingredients better than you can get from the grocery store... The other problem (as I see it) with home made is that unless you go through your home made powder pretty quick, you've got the ingredients (which...
  11. elde

    First smoke, comments welcome, qview.

    I didn't do a lot of research either... Putting it on foil just seemed to make sense from a cleanup point of view.
  12. elde

    First smoke, comments welcome, qview.

    Yes, it's a 24 inch Camp Chef smoke vault. The fattie was only at 140 when I pulled the chicken, it ended up as high as it did because we were busy lip smackin' on the chicken. Didn't seem to hurt it any, though it did go higher than I intended. Where do I put the box for the thermometer...
  13. elde

    First time fattie and a breakfast recipe.

    Fired up my new smoker for the first time on Sat, a fattie and some chicken thighs. (Qview of the load and discussion of the process and problems here.) The fattie was just 1lb of Jimmy Dean's and 1Lb of hamburger, I rolled it out as shown in the stickies at the top of the forum, sprinkled on...
  14. elde

    First smoke, comments welcome, qview.

    Smoked the first load Saturday, a fattie and some chicken thighs. Smoked at (roughly) 180 for two hours, opened the door and was greeted by this beauty: The thighs were completely cooked (internal temp 170), so pulled 'em and headed into dinner. The fattie wasn't quite done so I left it...
  15. elde

    Hello from Washington (The State)

    Welcome to SMF! Derek. Somewhere not far from Vince.
  16. elde

    Tomato-Basil/Parmeson Fatty with Qview

    Check out the stickies at the top of the forum.
  17. elde

    New to SMF, some smoking experience

    Q-(pre)View pics can be found here!
  18. elde

    My new Smoke Vault

    As requested in my roll call thread, here's some Q-(pre)View pics of my new baby: Sitting freshly assembled in the workshop: And outside being seasoned: Of course, it wasn't raining while I was assembling it, but it came right down as soon as I started working outside. Five minutes after...
  19. elde

    New Member Loins,RIBS, and Fatties CINCH

    That kills the bacteria in the smoker, not any bacteria present in or on the meat. D.
  20. elde

    Brine the loin - Yea or Nay?

    Have the already been brined by the manufacturer?
Top Bottom
Back
Clicky