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  1. ristau5741

    Home school

    all your comments are interesting.  thank you for your opinions. I will have to consider a change in my stance against the home school issue.. And trannyguy, thanks for your first forum post in response to my inquiry.
  2. ristau5741

    Home school

    Any of you smokers out here have home schooled kids,  wife is adamant about taking the daughter out of school this year  12 year old, 7th grade, and home schooling her. Daughter is in a good school, one of the best in the county. I'm against it. Her motivation is primarily safety. My research...
  3. ristau5741

    Humidity

    what are you using as a thermometer?  I suspect if it's one that's in the smoker lid, they can be off quite a few degrees.
  4. ristau5741

    Salsa

    Not my recipe, Thanks to annie1992, been canning her salsa for years, and it awesome Annie's Salsa Recipe  - Annie1992 (cross posted from another forum,  google, you'll find it.) 8 cups tomatoes, peeled, chopped and drained 2-1/2 cups onion, chopped 1-1/2 cups green pepper, chopped 3 - 5...
  5. ristau5741

    Can anyone identify this charcoal unit?

    Before we get back to the subject at hand.  and not to make one sick to the stomach, and speaking as one that is somewhat involved in this subject daily. Not to make you paranoid but one must be ever so careful as to which sites one would go to, baddies can inject malware into a http response...
  6. ristau5741

    so what's the deal with salt in brine

    found this today, helps. http://www.smokingmeatforums.com/a/the-difference-between-kosher-table-and-sea-salts
  7. ristau5741

    so what's the deal with salt in brine

    So I took my whole pork loin out of the freezer a day too early and figured since I had the extra day I'd put it in some brine. but got really confused as to the basic brine recipe, the one I have calls for kosher salt, and all I had was sea salt. As not to over brine my pork, I set down and...
  8. ristau5741

    2 day smoke?

    takes a loooooong time to get that cold meat up to temperature again......need to get one of those chef wannabe staffer's to sit it out until it's done.
  9. ristau5741

    Pork shoulder sauce?

    might just want to have a few test runs, get a package of  "country style" ribs or some chops or something small like that and try a rib/chop or two in various ways gotta find me one of those packs, too. aww, if yer 14+ hours in , it's probably too late
  10. ristau5741

    A few questions about my first brisket

    Brisket is muscle and fibrous, it takes a good long time to break down that muscle fiber so the brisket becomes nice and tender. so the real key is two simple words,  LOW and SLOW. and lots of patience. you might want to eventually look into a remote thermometer, it is my best friend when I'm...
  11. ristau5741

    Memorial day weekend smoking

    there's a busier thread in the "Blowing Smoke" chit chat forum. Might want to see what's up over there.
  12. ristau5741

    What's in the Smoker This Weekend?

    4 1/2 lb NY Strip Steak roast on Saturday. little salt/pepper. oak wood for the primary fire and mesquite wood for the smoke. shouldn't take too long, but it's pretty thick, just got to get done before the predicted storms roll in.
  13. ristau5741

    First Run at Concessions

    really, like Chef Jimmy says, cook something that ain't gonna make people sick, an underdone chicken quarter would be death of a concessions career,   my idea would be to cook quick stuff, no more than an hour or two if you cooking on site,  id suggest boneless chicken thighs e.g chicken...
  14. ristau5741

    1st try at pulled pork

    That's right about where you want it, so it falls apart nice and easy.
  15. ristau5741

    1st try at pulled pork

    looks good, what was the internal temperature at finish ?
  16. ristau5741

    quick smoke foods?

    boneless, skinless, chicken thighs, rubbed with your favorite rub, folded over and wrapped in thick cut bacon slices, (use toothpicks to hold each together), runs about 90 minutes. yum yummy yum yum...
  17. ristau5741

    First smoke advice needed

    Personally I'd skip the minion method,  it can get frustrating for a first timer, as well the more experienced, since they don't always burn smooth. A better plan might be to either put the coals on  one side with meat on the other, or coals around the outside and meat in the middle. not many...
  18. ristau5741

    What's In A Name!

    If'n ya get the hairy eyeball, tell 'em ya really smoke cheese. LoL.
  19. ristau5741

    Anyone else here taking a pass on the spring season.

    The gallbladder thing is a whole other thread.  I had mine out a few years ago, just got to take it really nice and slow with the food that you are used to eating. reintroducing in very small amounts and increasing slowly over time. be careful, don't go crazy and you should be back to eating...
  20. ristau5741

    Could use some Engineering advice

    it ain't gonna work if ya don't try...   GL and let us know how it goes..
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