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Okay guys lighter fluid or not
If I am grilling, I will use my chimney. I like the paper towel idea and the concrete block. Or may try the side burner on the propane grill. If I am smoking, I usually don't want very much fire, so I put in a small amount of lump and use 1/2 of a "Strike-a-fire" stick with the fire box...- john3198
- Post #58
- Forum: Charcoal Smokers
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Thermometer recommendations needed
Don't worry about thermometers in the smoker, use digital therms at the grate and in the meat.- john3198
- Post #5
- Forum: UDS Builds
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Carnation Milk Contest.....
Carnation Milk Contest 65 years ago...... A little old lady from Wisconsin had worked in and around her family dairy farms since she was old enough to walk, with hours of hard work and little compensation. When canned Carnation Milk became available in grocery stores in approximately the... -
The big warm up........
The Arctic ocean is warming up, icebergs are growing scarcer and in some places the seals are finding the water too hot, according to a report to the Commerce Department yesterday from Consul Ifft, at Bergen , Norway . Reports from fishermen, seal hunters and explorers all point to a radical... -
Grinding and stuffing in one step
I always grind then test (fry test) then stuff. How else would you know you got it right? (unless of course you have done this many times - I haven't that experience level yet). -
OK you sausage gurus -have a ?? for you...
Never heard of the milk thing. I started par boiling (3-5 min) in beer and onions (and sometimes peppers) before grilling. Seems to plump them up and re-hydrate a little before the grill. Throw the onions on the grill too - great! -
pork chop?
Just like he said. I use a sprinkle of rub, essance, or sometimes just S&P with a little EVOO. I usually sear mine first then smoke, others sear after. Your choice. Main thing is to not overcook them (which is why I sear first - I can temp them in the smoker and I know what I have regards to... -
This weekends ribs
Well.........I guess I have to fess up I have boiled my ribs in the past before grilling them What can I say, I was young and stupid and carefree.....what do you expect for only being 55 years old at the time!!!!!!! I have since been through "RIB REHAB" and learned the error of my ways. I... -
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If I could pick the throwdown category it would be?
I second peppers/mexican - although I haven't a clue what I would do Let's see - is there a TV analogue here? Not Iron Chef, we would have to put two folks together. Maybe Chopped - give them a list of really wierd stuff where each ingredient has to be incorporated into the dish. Well maybe...- john3198
- Post #34
- Forum: SMF Throwdowns
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If I could pick the throwdown category it would be?
Anything but British!!!!!!! Indian might be OK.- john3198
- Post #33
- Forum: SMF Throwdowns
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Another new guy here...
Welcome. There are some great people here that can help steer you on all aspects of smoking from technique to food safety. A really great site. -
Anyone ever tried asparagus?
Tried some asparagus tonight for the first time. Since they were pretty thick, I peeled them with a veg peeler then blanched in salted water for 3 min. Then added them to some onions and mushrooms and tossed the whole lot with EVOO, pressed garlic, and S&P. Put them on the veg grill plate for... -
Temp. Probe Contamination !?!?
Thanks Bob for keeping us on solid ground here. I really appreciate the help.- john3198
- Post #30
- Forum: General Discussion
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Temp. Probe Contamination !?!?
Bob - please clarify one small piece related to this discussion. If I am cooking say a pirme rib roast and I want to take it to only 120-130F for rare, I should not probe until the exterior is 140 or greater, correct? Since it will take a couple of hours to cook, waiting is not an issue...- john3198
- Post #28
- Forum: General Discussion
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Re heating shoulder
I am vac packing everything now, so I put the pack into boiling water for 5 min or so. Maybe a little longer if frozen. Any other way I try to reheat pork, regardless of the cut - PP, ribs, etc, it taste like cr*p to me. Warming in the vac pack works like a champ. Haven't tried Mark's... -
3rd Time Is Not The Charm
Don't feel bad. My last one did exactly the same thing. All the juices were in the foil pan. Plus I didn't take it high enough. About 190 like you did. I will shoot for 200-205 in foil next time and just park it in the fridge overnight before I fool with it. Something similar with a chuck... -
Cold Smoked Ice Cream
Heck, I could do this in Houston. I'd just have to cut a hole in the freezer door, pipe in a little smoke................. -
My Birthday BBQ
What Mark said. Smoke the trimmings for snacks along the way. Most of the thin stuff cooks faster then the thick ribs, so watch them so they don't overcook. -
To much smoke?
This picture that Flash posted a while back will give you an idea of what TBS looks like. Maybe even a little less than his right picture. http://www.smokingmeatforums.com/for...305#post403305
