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Best slaw for PP sandwiches???
Made up a batch of Scarbelly's reciepe.... ....but of course could not leave well enough alone and tweaked it a bit I added a shake or two of cayenne per Mark (Mballi) and NewB's secret ingredient - Horseradish. I used about 1/2 tsp for a 1/2 batch of the reciepe above. I think this is the...- john3198
- Post #22
- Forum: Side Items
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Brisket plans for the weekend - need feedback from those who know what they are doing
FIU good idea. Question: seems like separating the point on a 10 lb hunk of meat at 190F might be a bit of a chore. Could you separate the point in the beginning and then put it on the grate together with the flat like it originally was. Hit 165 and foil both separately. At 190, pull the flat... -
Italian Balsamic Chicken on the Smoker
Thanks for the comments, everybody. I hope you will try this. -
100 Best Ways !!!
Put it in a plastic baggie. Put baggie in box. Wrap box like a Christmas present. Leave in unlocked car at mall. Will disappear in seconds. -
is that true
What he said. It would take probably over 1200F to start to temper the blade - depending on how it was heat treated in the first place and metal chemistry.- john3198
- Post #6
- Forum: General Discussion
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Brisket plans for the weekend - need feedback from those who know what they are doing
Haven't done a brisket for a long time because the one I did way back when turned into dry dead cow because I didn't know what I was doing I still dont! So I dug back through about 10 pages of posts and the stickys and here's what I came up with: Start with whole packer. Don't separate point... -
Flat Sunday with Q view.
Question: when you put the brisket in the foil pan at 165, and add mop, do you cover the pan with foil or leave it open? -
Smoked Acorn Squash
Did an Acorn squash last night along with a chicken. Filled with butter, brown sugar, and dusted with S&P and freshly grated nutmeg. Wow. This was great. On about 3 hours with Pecan. Temps were 200-225 for first hour then 225-250 for the remainder. Here's a link to the whole qview in Poulty... -
BBB Bag leaked.......
Thanks, guys, appreciate the quick feedback.- john3198
- Post #6
- Forum: Hot Smoked Bacon
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Italian Balsamic Chicken on the Smoker
This is a reciepe that we do in the oven and really like the flavor that the herbs, balsamic, and pancetta bring to the chicken. So, why not try it on the smoker. Went on with temps 200-225 the first hour or so, but finally got them up to 225-250 for the remainder. Wanted to make sure the skin... -
BBB Bag leaked.......
I am 4 days into curing some BBB with Hi Mountain. When I turned the butt pieces today, I noticed thet one of the zip lock bags had come open (maybe since I started - don't know) and some of the brine, like 1 Tbs, had leaked into the foil pan holding the bags. I marked the leaking/open bag...- john3198
- Thread
- Replies: 5
- Forum: Hot Smoked Bacon
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Meat injector
I just bought one of these Dial-O-Matic hand pumps (the one with the pistol grip) for about $35 bucks after seeing somebody post a picture of one they got for Christmas. It has two needles - one bottom opening only, one multiple opening. You can adjust the amount of liquid injected per stroke...- john3198
- Post #21
- Forum: Slicers, Grinders, Tools, Equipment
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smoker suggestions?
I moved from an ECB bullet to an offset Brinkman with a vertical box 7-8 years ago. I used it a lot and I'm pretty sure it was around $350. Just googled it and I think I had a Smoke King Delux. Having said that, I am thinking about replacing/rebuilding the firebox because the lid has rusted...- john3198
- Post #22
- Forum: Charcoal Smokers
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Have You Smoked Winter Squash?
Reeko - we must be on the same page. I did halved Acorn tonight with br sugar, butter, and nutmeg. Will post qview tomorrow. By the way, also did a chicken! Wierd -
Thread Storage?
Just bookmark it. (favorites, add bookmark, etc) I save all mine to a file named "SMF Bookmarks" then to specific topic files like Brisket, Ribs, Ice Cream, etc. OK, maybe not ice cream. Hmmmmmm...I wonder if there is a way...oh well..........- john3198
- Post #7
- Forum: General Discussion
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How to smoke Bone in smoked picnic?
Since it is cured and smoked, all you need to do is get some smoke flavor into it. I usually do mine 4-6 hours and don't worry about the internal temperature - although I would not have it go above 140 to keep from drying out. If it is a spiral cut, cook it face down. Some even skewer to keep... -
Smoked Chicken
Looks good. Have a chicken on right now. How long did you smoke them?
