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  1. dadwith4daughters

    Reheating a butt

    Hawg, I'll give it a try. A week from Wednesday where I'll thaw it for my office Christmas party (go figure). Probably at a low temp of 250 should work. Guessing 2-4 hours? I'll track the progress and let you all know how it goes. Who knows, we could be on to something.
  2. dadwith4daughters

    Yikes...I fell asleep!

    ...after 14 hours on the grill, they still weren't up to the 200 mark. So we ate them as sanwiches (still tasty) and I froze the other one. Hmmmm, will need to look at a thermo on the grill.
  3. dadwith4daughters

    Reheating a butt

    I smoked two 9lb butts and dang if i didn't run out of time. Neither made it to the magic 200 degree number, so we ate one as pork sandwiches (still delicious) and I froze the other. Is it possible to reheat the frozen butt to where it's then "pullable"? I'd of course wrap it in foil and add...
  4. dadwith4daughters

    Yikes...I fell asleep!

    So, I guess that means you've done some "unflattering" things as a youth too? The big man no doubt paying both of us back.
  5. dadwith4daughters

    Yikes...I fell asleep!

    Oh boy, went too late last night and got up too early. Put the butts on and closed my eyes. I now have 18 lbs of butts that have been smoking-rather baking- at 275 for over 90 minutes (the first 90 minutes). They're not burned yet, but it looks like they could be soon. I've put aluminum foil...
  6. dadwith4daughters

    Turkey breast jet-netted

    Yes, I'm sure you could brine with the net on. I neglected to say that the only turkey breast I could find was a fronzen Jennie O natural. The price was right ($1.79/lb) so that's the only reason I went back to the store to get it netted. Thawed it, brined it, then netted it. As for...
  7. dadwith4daughters

    Okie's Brisket method-Jeff's newsletter

    Fatback...I used Jeff's rub. Great question, as there is a fair amount of sugar in there. That could have helped get that charred flavor.
  8. dadwith4daughters

    Welcome Ron50 to the Moderators Group!

    More mods, more fun!. Congratulations Ron. I Look forward to more worldly advice...
  9. dadwith4daughters

    Turkey breast jet-netted

    Here's what a turkey breast looks like netted. I brined in salt/sugar and then took back to the butcher to debone and net. It smoked for about 4 1/2 hours and came out as juicy as any bird I've ever Q'd. You might have to call around to see which market has a netter. Only Albertsons in my area...
  10. dadwith4daughters

    Okie's Brisket method-Jeff's newsletter

    I tried Okie's method a few weeks ago and seared it until it was "so black that it looked like it was ruined". I may have taken that a bit too far b/c when it was all done, I had a very bitter crust and the au jus was just a liquid version of the crust. Any thoughts on the proper way to sear...
  11. dadwith4daughters

    Please help me!!

    Shlaba, I'm very sorry to hear of your diagnosis. But love the fact that you still want to figure out what to Q. There are a couple of very lean cuts that you may want to consider. The leanest and most healthy is Osterich. I'm in the hotel business and we call this the "other red meat" b/c it...
  12. dadwith4daughters

    Turkey Breast Questions

    Blackhawk, I did two turkey breasts last weekend. They were frozen, but with no solution. No need to brine if you've already got it in there. I thawed, then brined mine with a mixture of 1/2 cup salt and 1/2 cup sugar per 4 qts of water for 4-6 hours (got that from Cooks Illustrated). I then...
  13. dadwith4daughters

    Turkey Breast Questions

    Blackhawk, I did two turkey breasts last weekend. They were frozen, but with no solution. No need to brine if you've already got it in there. I thawed, then brined mine with a mixture of 1/2 cup salt and 1/2 cup sugar per 4 qts of water for 4-6 hours (got that from Cooks Illustrated). I then...
  14. dadwith4daughters

    Where do you buy pancetta without paying an arm and a leg?

    Okie...have you checked out Sams? I believe I saw pancetta at 1/4 the price as those specialty markets.
  15. dadwith4daughters

    Char-Griller cover question/advice/suggestions???

    Auheld11...I have the Chargriller cover you speak of. I too felt that at first it looked cheap. I've had my Chargriller for a year out in the elements of Orlando Florida heat and rain and believe it or not, the cover is like new. It's actually very well made and hasn't torn or lost a seam. My...
  16. dadwith4daughters

    First brisket and fatty

    Right on Roger. I did my first fatties a few months ago. Went easy on my virgin voyage. One plain and on rolled in Jeff's rib rub (or any rub for that matter). My family went with the rub chub (hey, that rhymes). It was delicious.
  17. dadwith4daughters

    Dumb question but i gotta know

    There's as many ways to make em as there are beers I drink DURING the smoke. I'm now gonna make 6 of them tomorrow along with my Butts and boneless turkey breast. Stuffed, wrapped, crumbled, mixed in, on top of, and just plain rolled. Q view to come too.
  18. dadwith4daughters

    Dumb question but i gotta know

    Tailgate...I did my first fatties a few weeks ago. Went simple at first. Bob Evans regular. Did two of them: one rolled in Jeff's rub and the other plain. I never knew this stuff would taste SO GOOD! And it only took 1 hour at 250 degrees. Looking at Gypsy's pics, leaves me feeling a bit, well...
  19. dadwith4daughters

    turkey/ butt

    Scottdove, I'm Q'g two butts and two boneless turkey breasts on Sunday. Haven't done boneless before. Saw a site where the butcher deboned and wrapped in netting to keep it together. Will do a simple sugar/kosher salt brine. Supposedly it will resemble what you would buy at a deli counter...
  20. dadwith4daughters

    How to add wood? I know, silly Q.

    What's a welding shop? HA! Wife gives me grief cause I can't even find the local grocery store. Sounds like a plan. I like the redneck version. What's bailing wire? Just kidding...
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