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.
-
Smoked Tuna
Have you considered a marinade instead of a brine? A marinade will get flavor into the surface of the fish but will not cover up that delicious fish flavor deeper in. There is no need to let it rest for longer than 10 minutes or so (I've never tried wrapping it in foil, just cooled on a rack... -
Weekend Brisket! With Qview
Love the "welding gloves"! I wonder how I ever lived without mine; indoors and outdoors. -
Need help.....1st time double smoking a ham
Sorry to go off topic a little but what made you decide to smoke an already cooked ham? I read about people doing this frequently and it never crossed my mind to do anything but a fresh ham. I've done several in a "brine cure" in one week and had nothing but fantastic results compared to those... -
Father forgive me for I have sinned! progress pics
What temp are you running your oven at? -
Minimally Processed Turkey Breast?
"Minimally processed" or "contains _% solution" really don't mean much in the greater scheme of things and you can still brine or season however you want and it won't likely have a noticeable effect. I've tried several side-by-side and couldn't tell them apart after cooking. -
Brining a frozen turkey?
I had this same thought a while back so I conducted an experiment. I took two chickens that both had that solution and one of them I let soak in plain water in the fridge for 15 hours to equalize any of that solution out and then used the same brine recipe on both separately. After cooking... -
Brining a frozen turkey?
Also agree you should at least mostly thaw it in your fridge first. If you remember the standard ratios for your brine it won't be too salty. If you use a dry seasoning mix be aware of its salt content as well. I agree with spif up there; brining is the only way to go if you want flavor deep... -
-
3-2-1 Spareribs Question?!?!
Why not try one rack without any foiling and compare them? -
Newbie Chicken ?'s
That skin won't stop the flavors of a brine from getting in. -
Newbie Chicken ?'s
250 is an acceptable temperature. It breaks down like this; if you want crisp skin do it at higher temperatures and keep in mind it will cook faster so you will need to monitor it more closely not to overcook it. I do not care about the skin so I do my chickens at lower temperatures just like... -
Asian Zing Fish Marinade
I hope it works out for you. Those quantities are enough for 2 or 3 small filets; you might have to double it up for a large piece.- austinl
- Post #3
- Forum: Sauces, Rubs & Marinades
-
Newbie Chicken ?'s
Poultry is pretty forgiving in that department by it's self. I match wood flavors with whatever I've seasoned the bird with however, it's hard to go wrong with the apple and hickory combination. -
Asian Zing Fish Marinade
I've used this on the grill and in the smoker. It works best with an "oily" fish like salmon or tuna but can be used for lighter ones like tilapia. Being a marinade it will only leave it's sweet, salty, and zesty flavor on the surface but will not cover up the flavor of the fish deeper in. If...- austinl
- Thread
- Replies: 2
- Forum: Sauces, Rubs & Marinades
-
Newbie Chicken ?'s
A basic brine is for every gallon of water: 1 cup sugar, 1 cup kosher salt (or 1/2 cup table salt), plus anything you want to season it with; the possibilities are endless. I can tell you from experience you can make the flavor of the brine pretty strong because your final cooked product will... -
* Need Help Please
Time and time again on here there are posts relating to defective thermometers. I'm sure everyone would agree it is 110% worth spending the money on some good ones from the get-go. When I purchased my latest smoker I already had some calibrated Ashcroft brand industrial thermometers purchased... -
Doin' up a shoulder (first post, w/ Q-view)
Nothing wrong with letting the meat speak for it's self. -
Smoking Pork Butt Questions
I wouldn't worry too much about following some strict temperature. Experiment and find what works best for you; see the on-going conversations about foil vs. no foil for example. Have fun barbecuing. -
buttermilk turkey
Can you give more info on the buttermilk brine; I'm curious. -
What Are You Paying for Boston Butt?
A local grocery store chain here is usually $1.60/lbs. although they frequently have giant meat sales and have them as low as $1.10/lbs. Sam's Club is almost always at $1.85/lbs.
