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  1. dadwith4daughters

    sweet and spicy baby backs

    Roch, two meats that do well in a brine are birds and pigs. I'm not too keen on boiling as it toughens the meat. I believe that's due to the fat that binds the meat is boiled out as opposed to a slow cook where it disolves into the meat. But the crab boil sounds like a great way to brine your...
  2. dadwith4daughters

    Hello from Michigan

    Go Blue! Welcome to the family. Belated nontheless. For us visual folks, remember to have that camera handy when you're preping, cueing, and finalizing. We love the Q view.
  3. dadwith4daughters

    My smoked salmon q-view

    Pitrow, man does that look good. I noticed you sliced the meat. Why is that?
  4. dadwith4daughters

    First Turkey Breast

    I too love smoked turkey. A couple of thoughts. Regarding crispy skin, there's another step you might consider. Brine the breast tonight and let it air dry in the refrigerator for 24 hrs. That will produce (along with the higher temps) craklin' skin. Second, be careful you don't brine too long...
  5. dadwith4daughters

    Inserting, instead of attaching, Q-view shots

    Thank you for the quick reply. I'll update my post with the new shots. Photobucket seems to be the place. Thanks.
  6. dadwith4daughters

    Inserting, instead of attaching, Q-view shots

    I just posted some smoked salmon shots and they're tiny. I see some of you insert them into your posts that are much larger. How do you get the larger shots inserted instead of attached to your post? I even went so far as to Photoshop them first, shrink them to the allowable size and it still...
  7. dadwith4daughters

    Smoked Salmon Q-view from the beginning

    Morning! Here are some shots and a play-by-play of my trip down Smokey Salmon lane. Step 1: Dry Brine (1 cp Kosther Salt, 1/2 cp each dark brown sugar and white sugar, 1.5 tbl crushed black pepper). Start with wide aluminum foil then layer plastic wrap. Place about a 1/3 of the brine on the...
  8. dadwith4daughters

    Been awhile since I checked in

    Kmadson, I brine according to Cooks Illustrated's measurements and have had great luck. 1/2 cp each of sugar and kosher salt, brining to a max of 12-14hrs.
  9. dadwith4daughters

    A Cheesehead from MN signs in...

    Hi Steve. Good to have you and your 65 Irish relatives with us. Those turkey's sound like they'll be great. Don't forget to take pictures for the Q view. We all like the pictures.
  10. dadwith4daughters

    Jeffs rubs and sauces

    By the way, you can store any leftovers in a ziploc bag and stuffed in the freezer. I've used it after 2 months and it's just as delicious.
  11. dadwith4daughters

    Jeffs rubs and sauces

    You know, I take 1/2 cp of balsamic vinegar, 1/2 cup of Olive Oil, and two heaping tbsp's of Jeff's magic rub and stick that in an old salad dressing bottle of your choice, shake real hard and voila' (that's pronounced wah-la!) the best dang salad dressing you've ever had. You won't regret the...
  12. dadwith4daughters

    New Guy in Denver

    Welcome to the friendliest place on the web. But by the sounds of it, the "newbie" moniker may not apply to you as you've seem to have some great experience. Look fwd to hearing from you. And don't forget the camera.
  13. dadwith4daughters

    Christmas smoke?

    Just curious what you all are cooking up for Christmas? I'm gonna try some more salmon and a spiral sliced ham. Dad
  14. dadwith4daughters

    Smoked Salmon Q-vu

    Jeff, I struggled keeping the temp below the 220 mark so I finally gave up and let it hang there. The fish was on the grill for about 4 hours at 220 with smoke rolling the whole time. I took the fish to 150.
  15. dadwith4daughters

    Smoked Salmon Q-vu

    Thanks for the replies! That honey/syrup mop sure does sound good. It would balance well with the saltiness. I'm gonna do that next time. Thanks buddyboy.
  16. dadwith4daughters

    Smoked Salmon Q-vu

    After 24 hrs of dry brining in some kosher salt, dark brown sugar, sugar, and some cayenne, I put these in the smoker for about 4 hours or when it hit 150 degrees in the thickest part. Got some capers, red onion, nice crackers and impressed'em all at my work party.
  17. dadwith4daughters

    How to reheat a butt

    I smoked two 9lb butts 3 weeks ago for 14 hours. They only got to 190 degrees and at that point, by guests were starving. We sliced one for sandwhiches and froze the other one. Yesterday, I reheated it to 202 degrees, wrapped it in towels and stuck in a cooler for 3 hours. We had it last night...
  18. dadwith4daughters

    Reheating a butt

    I like the crockpot idea. Now the next question, would you put some type of liquid in there? Applejuice and some Meyer's Rum? Or just cold. I needs to get to that magic 200 and just wondering if the crock pot will get it there.
  19. dadwith4daughters

    Reheating a butt

    Home Brew...that's great news. I got them to about 191. They plateaued for about an hour at 165 and then started moving. But it just got too late. How long did you have it in the oven at 250?
  20. dadwith4daughters

    What's your occupation?

    First, I'm a Dad with 4 beautiful daughters and wife to match. Then I'm a hotel guy. Been in sales and marketing for hotels for 20+ years. Work for a company called Gaylord Hotels. You might know us as the company that owns the Grand Ole Opry and Opryland. We also have hotels in Orlando, Dallas...
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