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  1. newb

    Which wood should I use on CB?

    Doing some more CB tonight and taking a poll on what would or mix I should use. 1 CB = chipolte dry cured w/TQ 1 CB = brown sugar/maple syrup dry cured w/TQ Woods available: Apple Hickory Mesquite Cherry
  2. newb

    Smoking Chickens - my first qview!

    markh - Looks Great and congratulations on a successful grilling job. I suggest 'grilling' because I didn't see anything mentioned about what type of wood chips/chunks you used for the smoking part and that may be a part of your color issue you were talking about. Use some Apple or Cherry or...
  3. newb

    Cheap Cold Smoking Alternative

    I will 3rd or 4th the notion that this works. I use it all the time when I smoke hard boiled eggs....I do it differently as its just easier for me. I hard boil the eggs and peel. Put on the ole Charcoal kettle grill insert apple pellets into old tin of beans, insert soldering iron into...
  4. newb

    cooking anything unusuall for Thanksgiving?

    Bacon makes everything edible
  5. newb

    cooking anything unusuall for Thanksgiving?

    One thing I only make for turkey day is shredded brussel sprouts wilted with bacon grease and toasted pine nuts w/ dried cranberries and the bacon....it never lasts. Other than that, we have done most of the traditionals but every other year when we don't get together, my folks just do hotdogs...
  6. newb

    Happy Birthdy Devil Dogs and Happy Veterans Day to all who have served

    OOH-RAH! to all my fellow hard chargin Jar-Heads out there. Semper Fi and Happy Birthday! Happy Veterans Day tomorrow for all who served/serving regardless of branch.
  7. newb

    1st CB and more to come - W/ QV

    Doing a CB and some Belly Bacon and started the smoke Saturday. Bacon is going to be a different post. CB dry rub: TQ and Cipolte seasoning - cured roughly 10 days. Here it is going to the smoker. Smoked for 9 hours w/ hickory. Started at 100 and brought it up to 225 after about hour 6. Then...
  8. newb

    price question on bellies

    Thanks Bill. I'm in the southern burbs (Apple Valley, Lakeville, Farmington area). Know of any good meat lockers that may have the goodies?
  9. newb

    price question on bellies

    Hey all - Curious what you guys pay for bellies/#. First time I got some for 2.09/lb and now all of a sudden they want 4.99/lb. Its almost as if they suddenly had someone interested int them(me) so now they have to jack up the prices. PS any Minnesotan's know where to get some bellies...
  10. newb

    The Bradley Digital 6 Racks Maiden Voyage...

    Beer - I see in your sig you give it the thumbs down. What's up?...er down with it?
  11. newb

    Belly Bacon on the way

    I picked mine up from a local butcher. They may need to special order them. For everyone Else, I put all the Q-View picts on my first original post so I didn't have to string it out...
  12. newb

    Newbie with Pulled Pork Questions...

    Pit - You are well on your way taking the advice of Pign and ron and everyone else for that matter. You need some accurate temps in your rig and the only way is to use some good external thermo's. You may think its an added cost and want to try to get around it, but it is indespensible in...
  13. newb

    I tried to stuff the SV24- came close to full: q-view

    Great lookin jerky but good gosh man, you preparing for WWIII? Oh wait...if its anything like my house, My daughters will eat a 3# batch in a day... GJ Eric!
  14. newb

    Think I've got it right.

    you forgot something important....Beer! After foil, I would only go to 200, in the cooler it will continue to climb and be super. PS dont forget to give it a little splash of AJ/Rum mix when you foil it!
  15. newb

    First time for boston butts

    I love hickory on my butt - I like the bite...boy that sounds bad . Anyhow, Apple and Cherry mix should be good as well, it just wont have that 'bite'. So to that effect, do the JD oak and supplement with some apple....my .02. You should be fine.
  16. newb

    Belly Bacon on the way

    As promised, day 10 of cure, here is where we sit... Taken out and rinsed: Sliced up and ready for the salt test fry: All fried up and ready to eat (less the smoke): The verdict was that that I thought it was a tad on the salty side (TQ) so I'm doing a 2 hour soak before putting back in...
  17. newb

    Bradley 6-Rack users please chime in

    I have seen that a few of you have the Bradley 6-rack digital. I'm contemplating getting this since I don't have 1500 to shell out on a CookShack but have a few questions... What do you like/dislike about it? Want to do any mods to it thus far? Notice any hot spots such as with the MES...
  18. newb

    Belly Bacon on the way

    thanks guys for the input. I thought I might have been OK, but again I just wanted to run it by the knowledge of this board... I can't wait to get this going....I'm dreaming bacon
  19. newb

    Belly Bacon on the way

    Well I'm at day 2 of the cure and thought I best ask before I have to toss the belly... When I made my cure, I did it off the total piece..roughly 5# so roughly 5 tbsp TQ. I then cut the piece (not quite in half) so I can fit them into ziplock baggies. My question is should I have weighed...
  20. newb

    Should I buy this Electric Smoker?

    I use a Smoke Hollow Electric (Menards) and have for some time now. Here are my expierences. I don't know much about the Royal Oak and a quick 'google' didn't turn up much but problems with them not smoking and no specs etc... 1. Is it insulated? If it is insulated that is a good thing. You...
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