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Pork and Beef race to the pulling temp! - view
alright, i don't have a final pic, though the meat is still in the frige right now. as it turns out, both of these particular cuts cooked pretty much the same. both cooking up within just a degree or two for the entire smoke. but, when i took the meats off of the smoker it was the beef that hit...- guvna
- Post #6
- Forum: General Discussion
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Pork Shoulder: Bone in or Boneless?
no. not a big diff. treat them the same and they'll taste the same. -
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Pork and Beef race to the pulling temp! - view
i just made up a batch of soflaquers! man that stuff is good... i always give it an extra Tbsp of brown sugar and i add a Tbsp of ketchup for some body. currently the pork is at 107* and the beef is at 104*. check back later for more pics.- guvna
- Post #4
- Forum: General Discussion
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Super tender without the foil?
when i do spares, i do them for about 7 hours at 225*, no foil. nice and tender with a good bark too! -
Pork and Beef race to the pulling temp! - view
gonna smoke some meat tomorrow. i got a 6.22 lb. chuckie and a 6.13 lb. butt (bone-in). planning on smoking to 175* then, in to the O%#N for the 205* finish. step right up and place your bets! -guv in this last pic you can see the tail end of some skillet cornbread, recipe courtesy of...- guvna
- Thread
- Replies: 6
- Forum: General Discussion
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botched sourdough, what happened? - view
thanks guys, yes, it's an unproven starter that i made up. i fed it everyday for 7 days, using tap water and all-purpose. i think i'm going to try adding some sugar to the starter (1/2 tsp?) and feed it with some bottled water and bread flour for another week. i'll keep ya posted... thanks, guv -
botched sourdough, what happened? - view
hi all, so, i followed a basic recipe that i found on the net. it didn't work out so i thought i'd post up and try to get some feedback.2 Cups of sponge (proofed starter) 3 Cups of unbleached flour 2 tablespoons of olive oil or softened margarine 4 teaspoons of sugar 2 teaspoons of salt i... -
Chicken smoke temp?
for crispy skin, the general consensus is to smoke poultry at 300*. -
New to gas
get a good charcoal smoker, then stick an afterburner in it! now you got options...- guvna
- Post #2
- Forum: Propane Smokers
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It's Here!!! My 12 inch D.O.! -view
i saw some jambalaya that someone made on here and it really took me back. yeah, a big pot-o-jambo sounds pretty good...- guvna
- Post #3
- Forum: General Cast Iron Information
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It's Here!!! My 12 inch D.O.! -view
it just arrived today and i'm really excited. i've seen alot of d.o. cooking performed while working as a cook in a cajun joint for several years, but never actually used the pot myself. believe it or not, the inspiration for buying this came from scotty's rustica thread! i just couldn't...- guvna
- Thread
- Replies: 8
- Forum: General Cast Iron Information
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GOSM BB, first smoke, not happy
was that a full packer, or a flat? to raise the temp 35* in an hour is weird. what was the smoker temp? if it was a flat, you may want to take it to a higher temp, say, 205* for a more tender result.- guvna
- Post #6
- Forum: Propane Smokers
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So...I have to smoke this brisket for tomorrow, and....
can't wait to see how this turns out! i like the self-basting idea too... good luck, guvna -
starter taking too long?
yes, i did use tap water. i wasn't thinking about the fact that city water is treated. it's all bubbly though, and is smelling good; do you really think i should start over? i heard about the metal utensil thing too, i just didn't think it would matter... thanks for the input! -
beef cooks slower than pork?
that's my question, i guess. if i smoke two 8 lb. pieces of meat - 1 beef, 1 pork - do you think one will cook faster than the other one? i know that all meats differ from piece to piece, i was just wondering if you had an opinion. i'm actually going to do this next week so we'll find out for...- guvna
- Thread
- Replies: 2
- Forum: General Discussion
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Slab bacon is done qview
wow! that's looking good! is there anything you'd have done different, hindsight being 20 - 20?- guvna
- Post #11
- Forum: Hot Smoked Bacon
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starter taking too long?
so, i'm trying my hand at some sourdough. i've had the starter going for a week now. it smells pretty good but it doesn't seem very pungent. how do i know when it's done? my house is usually below 70* and i think that's delaying the process. i can hardly wait!!!
