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Who you callin' turkey?!?
Thanks Lugnutz! I love to try different things than the norm so it worked this time. they were pretty good too other than it did cook a little too much for my taste. I like med rare type and these were pretty much well. Oh well, haven't found a bad mistake yet! The turkey The steaks...- wngsprnt50
- Post #3
- Forum: Poultry
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Who you callin' turkey?!?
Since I am sort of a clearance freak when it comes to the store, I have a 3 lb. turkey breast, and 2 2# angus steaks about 1.5" thick. Decided to smoke the breast with just a rub and I rubbed and cut up the steaks into cubes and threw them into a foil pan. In addition, potatoes and onions with...- wngsprnt50
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- Replies: 2
- Forum: Poultry
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Egg Recall
550,000,000 eggs (so far)....1,300 reported illness cases... Math says .0236% or 1 in 5,000 or 1 egg of every 417 dozen of the eggs have caused a problem so far. I certainly don't want to make light of the situation, but I almost feel like the media and such is really hyping this for the...- wngsprnt50
- Post #52
- Forum: Food Safety
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smoke hollow operation
Welcome! First....don't get discouraged. When you get anywhere close to where you wanna be, things are good. I agree with Pineywoods....search out info here on the 3-2-1 method for ribs. Very easy to do and great results. Patience is definitely the name of the game. Another tip...don't...- wngsprnt50
- Post #3
- Forum: Roll Call
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reheat ?
http://www.smokingmeatforums.com/forum/thread/97517/pre-partytime-prep#post_531207 I just did pretty much the same type thing. Lots of good info in the thread above. Hope it helps- wngsprnt50
- Post #5
- Forum: Pork
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My step daughter made my day !!
Ha! i think someone at Sam's should really look into those half pans. last time I was there two of them jumped into my cart too...along with a couple of the big aluminum flat pans. They got big problems with some of their products!- wngsprnt50
- Post #17
- Forum: For New Members
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And they call this Barbequed Ribs...rediculous!
There are a few great uses for a crock pot....I have ham and soup beans going today. Except that I had "leftover" heat from some ribs done on my charcoal smoker last weekend so I threw the ham on for a while (to 170) and added some real smoke to the ham. Love finding ways and/or things to try...- wngsprnt50
- Post #14
- Forum: Pork
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How did you come up with your screen name?
This has been a fun read. Loads of creativity! Mine has been used for all sorts of emails and forum id's. I came up with it way back when many emails were limited to 8 characters. I drive a wing sprint car and its #50 so I kicked that around a bit. At one of the races a fan came up and...- wngsprnt50
- Post #540
- Forum: For New Members
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birthday/BB-Q smoke party...........
Just keep in mind the danger zone issue begins at 40 degrees, so pretty much as soon as you take it out of the fridge, that time would start, which would leave less time to reach 140 once you finally put it on the smoker. Don't wanna sound like a harpy on it, but I'm sure you don't want anyone...- wngsprnt50
- Post #9
- Forum: Pork
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birthday/BB-Q smoke party...........
Good eyes pineywoods! Missed that one. Definitely agree with keeping them refrigerated, as it may take most if not all of the 4 hours just to reach room temp sitting out. Let us know how things turn out Bob!- wngsprnt50
- Post #6
- Forum: Pork
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Questions about tenderness?
I would definitely agree with meateater. Those last few degrees make a HUGE difference. The first one i ever did, I took to about 195. It pulled with forks and some work, but was not easy. Just finished two more the other day and took them to 205. After resting, I pulled the bone and could...- wngsprnt50
- Post #3
- Forum: Pork
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birthday/BB-Q smoke party...........
I would agree with above. I just got done doing two 10 pounder and anticipated 14 hours or so. One was done in 11 or so and the other about 12.5. So, being done earlier than expected, they just had more time to rest in the cooler. I was concerned about doing both at the same time, especially...- wngsprnt50
- Post #3
- Forum: Pork
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Pre-partytime prep
Ribs turned out great! Was very glad I did buy another smoker. I fired both up and they were both full. The main slabs I did on the new Smoky Hollow and the came out real nice. These are a couple racks ready for foiling. Final product Some of the goodies that I did on the Charcoal...- wngsprnt50
- Post #19
- Forum: Pork
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