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  1. padronman

    Couple of quick questions

    Ok cool on the Pellicle.  I didn't really think it was overly necessary for good bacon.  Ok so no IT necessary cool.  I'll probably follow my brothers recipe and pull at 135F just cause I know what that turns out like.  Planning on smoking at say 200F or so. Oh one other question.....do you...
  2. padronman

    Couple of quick questions

    Good morning good people.  Couple questions.   I have had my Belly in Pop's Brine for 10 days and I am ready to smoke those bad boys.  I am going to rinse them good before smoking and do a quick fry test as well. I am going to hot smoke it not cold.  My questions are this 1.)  Is a pellicle...
  3. padronman

    Question on Curing

    Did that.......from past experience too
  4. padronman

    Question on Curing

    Never mind......found the answer!!!   Bags it is! Scott
  5. padronman

    Wrap or pan

    can't help ya as I don't foil or use pans.  In my opinion  pans inhibit the food from getting a full smoke....plus they sit in their own juices and I don't like it mushy.  You didn't say what you were smoking though. Scott
  6. padronman

    Question on Curing

    Have a 6lb belly and plan on using Pop's Brine.  Question is does it have to be done in a bucket or will LARGE ziplocks give enough emersion?   I don't want to take up too much room in the ol beer fridge :o) thanks in advance for any help. Scott
  7. padronman

    Happy Forth of July! What are you smoking this weekend (in the smoker that is)?

    Happy 4th to all SMF members! I am working today so no smoking for me. After work will be going to our best friends house for cocktails and to watch the fireworks show. Scott
  8. padronman

    Magic Erasers

    Id be careful using these on glass.....may scratch them.  Scott
  9. padronman

    Help - chicken legs in pan?

    The sauce will burn and turn the chicken bitter.  I sauce with 30 minutes left in the smoker.  I also don't use a pan as I feel this inhibits the chicken from getting a proper smoke.  Scott
  10. padronman

    How long does meat actually take on smoke?

    I give my meaty smoke the whole time it is in the smoker.  I use chunks so none is wasted. Scott
  11. padronman

    Smoked chicken enchiladas

    Well Pictures will often help "perk" up a post......just sayin.  Advice?  Breast meat is done at an Internal Temp of 165F.  160 is low in my opinion. Safe temp on all websites is listed at 165F Scott
  12. padronman

    Brined & Apple/Ruhbarb Stuffed Pork Loin

    DAMN!!!  that looks tasty.  Great job and great Q View Scott
  13. padronman

    Parent's anniversary ribs...(qview)

    Great looking ribs!!! Scott
  14. padronman

    Gotta Love Baby Backs!

    Maybe just a big rack......lol that didn't sound right Scott
  15. padronman

    Gotta Love Baby Backs!

    Maybe Im not seeing it right but those look like Spare Ribs not baby backs......again I could be way off.  Scott
  16. padronman

    First Real Smoke PP

    Looking good so far!!!    Loving the color on that Butt Scott
  17. padronman

    all about timing

    I do my ABT's for 90 minutes and they come our perfect.  Scott
  18. padronman

    beef brisket first time tomorrow! qview

    Where is the Q-View?   C'mon man don't keep us waiting.  I'm with Old School....I never foil anything!!! Scott
  19. padronman

    1st Pork Butt in my Mini with Foams Rolls

    I ALWAYS serve cole slaw with my PP  Here's my personal recipe......a hit always!! http://www.smokingmeatforums.com/t/166894/the-best-cole-slaw
  20. padronman

    Salt and Pepper Pork Ribs

    Well I don't foil so can't help ya there.   Keep us posted with lots of Q-View!!! scott
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