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Pastrami from corned beef on the Smokin-It #3
That's the little tummy thing that I Dream Of Genie had to cover up or get taken of the telly. -
Ribs with Jeff's Coffee Brine
Drag and drop from the cell phone onto the desktop and upload. Don't know why I was trying to use a program. anyway, here they are on a table on the deck. And for kicks, here's a shot of what's going on weather-wise. -
Ribs with Jeff's Coffee Brine
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Ribs with Jeff's Coffee Brine
I archived Jeff's very explicit directions for smoking baby back ribs using his coffee brine recently and am applying them with a couple variations this morning. Since I only have spareribs I bought yesterday I'll be going with 3-2-1 instead of 2-2-1. And I'm using a rub I mixed up for my... -
Pastrami from corned beef on the Smokin-It #3
Dls1, that's almost the same words in what I read about Langer's. But now I'm curious about steaming. Your mention is the first I've heard of that. Keep in mind though, I'm very much a newbie. Just returned from town with a small corned beef and a couple packs of ribs. I have a question but... -
Pastrami from corned beef on the Smokin-It #3
Looking at this thread this morning got me to looking up some things about corned beef and pastrami. I ran across a discussion on "Chow" of how pastrami really got popular. Al Langer of Langer's Deli in L.A. pushed it because it was cheaper than corned beef. Maybe his used the cheaper naval... -
Little chuckie on the Smokin-It #3
thanks. I just have to keep asking questions. -
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Pastrami from corned beef on the Smokin-It #3
Thanks for that answer. I'll be looking for a smaller brisket so I'll reduce that time. -
Pastrami from corned beef on the Smokin-It #3
I'm pretty new at this but want to do this. About how long would you suggest soaking it? Would I use plain water, or something else? Thanks. -
How Many Mes Owners Here?
Eric, I'm still new to this, so consider that as I comment. First, a six degree variation between two thermometers I would consider within the margin of error. And who's to say the 168 reading wasn't the inaccurate one? Also, the reading from the thermo you keep in the box vis a vis the...- cekkk
- Post #743
- Forum: Electric Smokers
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Country Style Ribs (CSRs)
Thanks for the tip. It is just a tad dry up here. Guess I need to take the smoker down to Phoenix this winter. Hmm, not much improvement there! -
Country Style Ribs (CSRs)
How can you prevent drying out? Watch internal temp closely, use water or something else? Also I'm not understanding the water thing. Bear doesn't show using it with the CSRs. Is there a rule of thumb with water? Thanks. -
Country Style Ribs (CSRs)
You'd think. Truth is, these guys would fight hogs at the trough! -
Country Style Ribs (CSRs)
Thanks, Bear. I'm still very much in the student phase and am smoking more than we can eat. Fortunately, I've got hungry friends. -
Country Style Ribs (CSRs)
Newbie question, Bear. So you smoke the ribs right on the smoker rack to begin with, and not in a pan, right? -
Tried a Boneless Pork Loin
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Tried a Boneless Pork Loin
Okay, took this before cutting it up for dinner last night. I had cut of the end to taste it when it came out of the smoker. Then I cut a bit more and made a sandwich for a worker who was here. Let me know what you think. There was a hint of pink to the meat, even though the internal...
