Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ristau5741

    MES 130B smoking question on time

    canned answer: don't smoke to time, smoke to temperature. the higher the temp, the shorter the smoke, the lower the temp, the longer the smoke I would say, about the same amount of time, should be fire, pellet, gas, or electric, its just a heat source. the inside of the smoker don't care...
  2. ristau5741

    Suggestions for Jalapeno jelly

    I jut slather my hatch chili preserves on a toasted bagel, but then again I like HOT! usually a fried egg on top. My jelly didn't set, so I call it preserves now.
  3. ristau5741

    Hi all, New old Bar-B-Chef offset smoker

    concept of an offset is that the fire goes in the offset side, usually a smaller side box off the main unit. build your fire in there. put meat in main unit. I bought my side firebox as a separate unit, the "grill" came with small grates ( and attachment screws to attach to the main unit). I...
  4. ristau5741

    Pulling an all nighter

    > finish it in the oven once I wrap it after the stall finishes. Now, question here. Why are you wrapping after the stall? Once you get through the stall, yer home yer way home. That's like the hardest part to get through. Most wrap to get through the stall.
  5. ristau5741

    Merry Christmas

    Merrrrrrrrrrry Christmassssssss , HO HO HO !!
  6. ristau5741

    Chuck Short Rib Burnt Ends

    i got some of those myself, planning on marinating in tomato sauce based marinade overnight to tenderize the meat, then I'll put on the grill tomorrow, not planning to smoke these. too cold for that here.
  7. ristau5741

    Smoking 2 Primeribs

    Here is what I do in such situation, with 1 probe. Put meat probe in smaller beast, cook to temp, take out, and keep warm, Move probe to bigger beast and cook to temp and take out. Certainly the bigger beast will not make temp before the smaller beast. so that is the best bet.
  8. ristau5741

    advice for planning 2 butts for pulled pork

    large amounts of meats in the smoker can affect cooking time, less volume of heat, more volume of cold. so your temps may struggle to keep up, or may take longer cook time than expected. sounds good so far. If you are shreding by hand shred warm, it's easier to pull apart, if you have some...
  9. ristau5741

    Anti-Virus blocking attack from website

    browser may have been hi-jacked or malware/virus https://www.symantec.com/security_response/attacksignatures/detail.jsp?asid=30988 see if you have any proxy settings or default home pages you are not aware of, clear browser cache and history. scan computer with your antivirus, or use...
  10. ristau5741

    Any true Wifi thermometers

    good day to buy the smoke and gateway decent savings 25% off the smoke and 20% off the gateway. 145.45 for both +S&H I just sent that to the wife for Christmas idea.
  11. ristau5741

    Smoking a pork tenderloin - question on time...

    my log says 1/2 pork loin 4lb 4.5 hour at 235-240 final internal temp 145 2 1.5 lb port tenderloin 2-3 hours at 215 - 220 final internal temp 150-155
  12. ristau5741

    Did up some hot sauce

    did you do this inside? I have a kit to make, but people have told me that it's not an indoor adventure, as the fumes can cause sinus, throat, and respiratory distress. I was planning on making my kit batch outside on the firebox. but waiting for warmer days.
  13. ristau5741

    last minute smoke

    Usually whatever I can find in the grocery store that not frozen, is on sale, and small enough to finish quick.
  14. ristau5741

    Ref; Not the usual Thanksgiving ideas!

    2 years ago I did a brisket, made some home made baked beans, chile cornbread, and okra and tomatoes... Yum, never go back to that turkey stuff again.....
  15. ristau5741

    Pork Butts

    it's just a guideline, a general rule of sorts, go with your gut, did some research, people panic with two hours in the danger zone, 4 is mostly what we discuss, others say should be good until the extreme-danger zone at 6 hours. if it takes 4 1/2 hours to get to 140, I wouldn't freak out...
  16. ristau5741

    Anybody else remember, "It's not my job?"

    reminds me of the old Family Circus cartoons where the kids blame "Ida Know" and "Not Me" for stuff they didn't do. lol.
  17. ristau5741

    All I know about Planting and Growing Garlic

    in my area, MD, USA we plant garlic right after first frost as previously indicated, with some warm Indian summer weather, they may sprout, don't fret, if not, they will in spring, like fivetricks said, it'll be one of the first things up in spring. Garlic are pretty much pest free, some...
  18. ristau5741

    How many smokers & grills do you own?

    I have 2, char-griller offset, and a vertical brinkman, both are stick/charcoal burners. use the char-griller for the big stuff, chickens, briskets, pork shoulders, and use the smaller brinkman for moinks, sausages, cheeses and stuff like that.
  19. ristau5741

    Question: Whole Pork Loin

    I am in day 3 of a 14 day cure/brine of a 4 pound pork loin, starting another 3 pound pork loin tonight for a 9 day cure/brine, have next Saturday the 13th, scheduled to make a big batch of CB. I've been successfully making CB with pork tenderloin, this is my first time with a pork loin...
  20. ristau5741

    Local source for competition rubs and injections

    the HD near me sells stuff like that in the grills section, not sure if it's same in AZ. You can also call around to some of the smaller BBQ shops. they might sell some, or make you own and sore in airtight container (this is my option). I find the pre-made stuff quite expensive.
Top Bottom
Back
Clicky